Help with macaroni and cheese.
docmommich
4 months ago
Featured Answer
Sort by:Oldest
Comments (78)
floral_uk z.8/9 SW UK
4 months agoLars
4 months agoRelated Discussions
Freeze macaroni and cheese?
Comments (5)I freeze mac and cheese all the time. Yes, it helps to cook it al dente, and I also like to use a whole grain version, as it holds up a little better. I love Ina Garten's mac and cheese recipe with the Gruyere, it's wonderful and works well in the freezer. Throw some bread in the food processor with cold butter, and use those as a topping. I also make twice baked potatoes, including broccoli, cheese, sometimes bacon or ham, and slow cooked onions. Crisp the skins before stuffing them, and freeze them individually. I mash the potatoes with all the ingredients until they taste good and the filling is just a little loose. We have those a lot when we don't want to cook, and they're almost a complete meal by themselves. A broccoli, cheese, onion and rice casserole can be frozen and reheated when you're ready. You can also roast broccoli and onions, peppers, carrots and onions, fennel and onions...you get the idea. That's quick and pretty easy. Coleslaw or baked beans would be great with your BBQ! Here is a link that might be useful: Ina's Mac and Cheese...See MoreGood macaroni and cheese recipe?
Comments (37)So many good recipes here! If we make it again I'll try them. I didn't have a chance to check in before making it this morning. I started at 6:15 and at 8:15 after showering (oven turned off after baking at 350, not broiling, and burner for cider turned off) I was running to pour the cider in the 5 gal Igloo and get the pans in the cooler. But we made it - drove up to Springfield and found they'd pushed start to 11AM instead of 10. So it sat longer than expected but was still warm and the cider was so hot we had to add cold cider in. I did have a little problem with the sauce - I made a double batch (for 2 lbs of pasta) at a time, poured it in with about 1 lb diced ham (decided that was enough) and yes 1/2 package of peas. Then put the pan (which still had cheese sauce in it) back on burner to add more cheese sauce (I had almost 1C from last night) and more cheese, I didn't think I needed more roux. Burner was off but sauce burnt to bottom so I only poured a little over the 2nd pan before I realized, put 2nd lb of pasta in with just lots of shredded cheese, melted a stick of butter and some milk in the MW and poured over, mixed in, stuck in oven, mixed some more then topped with more cheese. Guess which one they went for first? But they said it was all good, they were going back for the ham & pea version even before the plain was gone. I think teenagers will eat anything (of course DD wouldn't touch it). I think we ate 3/4 of it (so 3 lbs of pasta) and there were 23 kids and 4 adults counting the bus driver (who said she didn't like peas but liked this and took the leftovers home). Next time I'm not going to get so involved making the sauce - I'll melt butter, milk and cheese together and if it's not thick enough I'll add roux but I'd definitely add more cheese, less milk and flour than CI calls for (I used less than 3 quarts b/c I wasted some in the burnt sauce, so 1/2 gal was probably enough for 4 lbs of pasta, but I used 3 sticks of butter, 2 in the roux and 1 in the last pan). The cayenne wasn't noticeable and I did heavily salt the water, and put about 1 tsp of salt in the first cheese sauce but none in the 2nd pan (butter/milk) and I don't think they missed it. I forgot to bring salt and pepper but I've got some plastic shakers I'll throw in the box with cups and flatware so we have it with us....See MoreLOOKING for: Macaroni and cheese recipe from Betty crockers 40th
Comments (1)Is this the same one? Here is a link that might be useful: mac and cheese...See MoreMacaroni and cheese?
Comments (8)I don't measure anything so i can't tell you the amounts.I usually make a good amount of it as it's one of the things i make when we have company. Pre cook the elbow macaroni,drain,rinse and set aside. To a pot i add a can of evaporated milk,salt and pepper,then i add almost a whole block,about a five to 6 dollar size(like i said i don't measure) of shredded cheese,and the sharper the better.I keep a good amount aside to add to the top.Heat til the cheese melts and pour over the macaroni,and stir it through.Then i add some more shredded cheese to the top,a couple pats of butter and some crushed cheeze its.Bake at 350 for a half hour or so. Eat and enjoy. I think the secret to a good mac and cheese is the cheese you use.I use N.Y.extra sharp cheddar. Kathi...See Morecarolb_w_fl_coastal_9b
4 months agoplllog
4 months agolast modified: 4 months agodocmommich
4 months agoplllog
3 months agoSherry8aNorthAL
3 months agocarolb_w_fl_coastal_9b
3 months agolast modified: 3 months agogardengal48 (PNW Z8/9)
3 months agolast modified: 3 months agoplllog
3 months agoarkansas girl
3 months agocarolb_w_fl_coastal_9b
3 months agokevin9408
3 months agoSherry8aNorthAL
3 months agolast modified: 3 months agokevin9408
3 months agoSherry8aNorthAL
3 months agolast modified: 3 months agogardengal48 (PNW Z8/9)
3 months agoSherry8aNorthAL
3 months agogardengal48 (PNW Z8/9)
3 months agokevin9408
3 months agoSherry8aNorthAL
3 months agolast modified: 3 months agoSherry8aNorthAL
3 months agolast modified: 3 months agokrystalmoon2009
3 months agoSherry8aNorthAL
3 months agolast modified: 3 months agobbstx
3 months agolast modified: 3 months agoSherry8aNorthAL
3 months agoSherry8aNorthAL
3 months agogardengal48 (PNW Z8/9)
3 months agoSherry8aNorthAL
3 months agoplllog
3 months agocarolb_w_fl_coastal_9b
3 months agolast modified: 3 months agokevin9408
3 months agobbstx
3 months agolast modified: 3 months agokevin9408
3 months agoplllog
3 months agoSherry8aNorthAL
3 months agolast modified: 3 months agochloebud
3 months agoplllog
3 months agochloebud
3 months agoplllog
3 months agocarolb_w_fl_coastal_9b
3 months agochloebud
3 months agoplllog
3 months agosleevendog (5a NY 6aNYC NL CA)
3 months agoplllog
3 months agodocmommich
3 months agodocmommich
3 months agochloebud
3 months ago
Related Stories
HOUSEKEEPING9 Kitchen Organizing Tips to Help You Waste Less Food
Follow these simple steps to maximize your budget and turn your good intentions into good habits
Full StoryLIFEConsider Avoiding These Plants to Help Keep Your Garden Fire-Safe
Plants that accumulate dead material, are high in oil or have low moisture content in leaves put some homes at risk
Full StoryMOST POPULAR7 Ways to Design Your Kitchen to Help You Lose Weight
In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better
Full StoryPETSHow to Help Your Dog Be a Good Neighbor
Good fences certainly help, but be sure to introduce your pup to the neighbors and check in from time to time
Full StoryORGANIZINGDo It for the Kids! A Few Routines Help a Home Run More Smoothly
Not a Naturally Organized person? These tips can help you tackle the onslaught of papers, meals, laundry — and even help you find your keys
Full StoryHEALTHY HOMEDecorate With Intention: Let Your House Help You De-Stress
Break free of automatic TV time and learn how to really unwind and recharge with these easy ideas that don't cost a dime
Full StoryLIFE12 House-Hunting Tips to Help You Make the Right Choice
Stay organized and focused on your quest for a new home, to make the search easier and avoid surprises later
Full Story8 Ways Dogs Help You Design
Need to shake up a room, find a couch or go paperless? Here are some ideas to chew on
Full StoryFALL AND THANKSGIVINGYour Guide to a Simpler Turkey Day
These tips for everything from kitchen prep to cleanup can help ease the stress of hosting Thanksgiving
Full StoryHOLIDAYSMake Your Checklist for Entertaining Season
Tailor this master list to help you set the scene — and table — for the holidays
Full Story
Islay Corbel