Looking for a recipe for smoked gouda mac & cheese
6 years ago
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Whos has this mac & cheese recipe???
Comments (4)Is this it? posted by: jessyf on 11.14.2009 at 04:57 pm in Cooking Forum Here is my version of Cook's Illustrated - I omitted the bread crumbs because I'm lazy. Its our dinner tonight, matter of fact! I think subbing evaporated milk for fresh is a big improvement for any M&C recipe. Cooks Illustrated Stovetop Macaroni and Cheese Ingredients 12 oz Canned evaporated milk 2 lg Eggs 1/4 ts Hot red pepper sauce 2 ts Salt 1/4 ts Ground black pepper 1 ts Dry mustard, dissolved in: 1 ts Water 1/2 lb Elbow macaroni 4 TB or 1/4 cup Unsalted butter 12 oz Sharp Wisconsin cheddar*, (or any cheese - Monterey Jack, etc., or a mix) Preparation Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside. Heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately....See MoreGouda, cheese, cost? Cheeses for Quiche?
Comments (9)Well...I have never made a quiche that peopole didn't like....but for me to like it...it should have a fair amount of Gouda or Emmenthaler or Gruyere....but I sure have made quiche with buy in a brick, $4.00 a pound jack cheese or mild cheddar. I can make a quiche with Gouda and Gruyere with lump crab and half and half and a bit of Sherry....or I can make a quiche with frozen shrimp and a bit of surimi "crab" and buy in a block supermarket cheese and 2% milk fortified with some cream cheese and its' good....and as long as I don't use evaporated milk and dry onion and "cheese food" it's a good thing....just not AS good as when I pull out the stops, toss the budget to the wind and go for the high end stuff. Linda C...See MoreLOOKING for: Mac & Cheese
Comments (3)TRIPLE CHEESE MACARONI (serves 8) 2 1/2 cups elbow macaroni Salt to taste 6 oz sharp Cheddar, shredded 6 oz Monterey Jack, shredded 5 TBL + 1 tsp butter, softened 3 oz cream cheese, softened 1 1/2 cups evaporated milk 2 TBL + 2 tsp butter 1 cup fresh bread crumbs 1 TBL melted butter 1/2 tsp paprika Cook the macaroni in boiling salted water per pkg directions; drain. Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp butter & mix well. Spoon into a buttered shallow 3 qt baking dish. Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk. Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter. Bake in a preheated 425° oven for 20-25 minutes or until bubbly. Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add the cream cheese mixture until just before baking.~~...See MoreLOOKING for: Low Fat Mac & Cheese
Comments (1)This is a weightwatchers recipe, I haven't tried it yet but 2 of my friends have and really like it. macaroni and cheese Prep Time : 18 min Cook Time : 40 min Level of Difficulty : Easy Was : 9 POINTS Now : 6 POINTS main meals : Our rich, creamy macaroni and cheese explodes with flavor for two-thirds of the dish's usual POINTS. Ingredients 12 oz uncooked macaroni, elbow-type 1/2 cup fat-free sour cream 12 oz fat-free evaporated milk 8 oz low-fat shredded cheddar cheese 1 Tbsp Dijon mustard 1/4 tsp table salt 1/4 tsp black pepper 1/8 tsp ground nutmeg 2 Tbsp dried bread crumbs 2 Tbsp grated Parmesan cheese Instructions 1. Preheat oven to 350ºF. 2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. 3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. 4. Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. 5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. 6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving. Chef Tips We renovated Macaroni and Cheese by:  Using fat-free sour cream instead of regular.  Swapping evaporated fat-free milk for regular milk.  Opting for reduced-fat cheddar cheese instead of the full-fat variety. POINTS  Serves 8  Points per serving - 6...See More
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