ATK Stovetop Mac and Cheese
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One-Pot Mac 'n' Cheese, or, Playing With Our New Toys
Comments (7)johnliu: It heats more at the center than the edges like a small round teppan grill, but that can work to your advantage when you're making a roux. You can spiral the cooked part to the edge and then pull in the less cooked stuff. When you boil water, the bubbles rise from all over the bottom. seagrass: World Kitchen, who took over the housewares division of Corning, Inc. never discontinued the Visions line but for a time they substituted imported stoneware for Pyroceram and sold it under the "CorningWare" name. The public wasn't fooled and in 2008 they brought back Pyroceram. It's all at their online store (link below) and in their factory stores around the country. Here is a link that might be useful: World Kitchen Online Store (CorningWare, Visions, Revere, etc.)...See MoreWhos 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 MoreHomemade mac and cheese?
Comments (31)I make a combination of Alton Brown's & the Cook's Illustated versions. They're both made on top of the stove, no oven baking. Here's my combined recipe with notes about differing quantities. I use a lot less cheese because of my husband's low sodium diet. And I often use just one egg and a combination of sharp cheddar & Swiss (Swiss is naturally lower in sodium content). But, all in all, the recipe satisfies our mac & cheese hankerings and is quite easy. CookâÂÂs Illustrated & Alton Brown Serves 4 as a main course or 6-8 as a side dish Toasted Bread Crumbs (Cook's Illustrated): 1cup fresh breadcrumbs from French or Italian bread Pinch table salt 1 ý tablespoons unsalted butter, melted Creamy Macaroni and Cheese: 2 large eggs 1 (12-ounce) can evaporated milk (AltonâÂÂs recipe calls for only 6 oz. milk) ü teaspoon hot pepper sauce 2 teaspoons table salt, divided use (I omit) ü teaspoon ground black/white pepper 1 teaspoon dry mustard, dissolved in 1 teaspoon water (or prepared mustard) ý pound elbow macaroni 4 tablespoons unsalted butter 12 ounces (about 3 cups) sharp cheddar cheese, grated (AltonâÂÂs recipe calls for 10 oz. of cheese; I use only 8 oz.) Instructions: Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs and salt and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl. Meanwhile, 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. Meanwhile, 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 (I cook the macaroni a bit more). 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 (DonâÂÂt let it get too soupy) and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs....See MoreWhat is your favorite way to use Campbell's Cheese Soup?
Comments (33)In his defense, he has very bad digestion--ulcerative colitis, so I think he is always worried he is going to aggravate it/have a flare up. But then he limits himself so much food-wise that then he binges on something. Like when he was bragging that he didn't salt his food or like salty foods, I pointed out that the crackers, breads, boxed meals, ham and salami and canned soups he eats are more loaded with salt than any amount you would get from a casual sprinkling from the salt shaker. He just got mad at me and said, "I don't want to argue about it, I'm just saying I don't eat salt." I've tried for DECADES to get him to create some healthy eating habits for himself. It will never work, better and smarter people than me have tried too. But cooking for him is sure a roller coaster ride. Some of his lady friends and neighbors tried cooking for him right after mom died, but they soon gave up! I just do what I can, try to detach, as long as he's not wasting away not eating, there's not much I can do about the quality of what he eats. The more I push for something healthy the more he pushes back, that is just his nature....See More- 4 years ago
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