Macaroni and Cheese
I am making mac and cheese for myself. The noodles are boiling as I type. I love mac and cheese. I specifically like three different kinds:
1. Kraft is the only boxed brand worth eating as far as I'm concerned. I stock up on the single serving "Easy Mac" for the easy preparation. It also helps me not to over indulge. If I made a whole box, I would eat it all. I do add extra cheddar to the mix.
2. Stouffer's makes a good frozen version. It has a nice rich cheddar sauce - and plenty of calories.
3. And then there's homemade. That is what I'm making tonight. I don't have any elbow macaroni, so I'm having to make do with penne rigate. I make a white sauce and add some mustard and cayenne pepper and then plenty of sharp cheddar. The mustard gives it a nice tang and the cayenne adds a kick. You have to eat it while it is plenty warm, or it all hardens into a gooey mass.
Gotta go. I think my pasta may be done.
Labels:
Food
16 comments:
Oohhh! I always use a blend of cheeses. Sharp cheddar, swiss, smoked guda, valveeta, and _______!
Ugh! I can't think of the name of the last cheese! That is frustrating! It must be one of those "senior moments"
Oh...I was going to say that you sound like a good cook and I'm coming over for dinner some night!
i love your tatertot casserol
I have been learning a lot since I started watching the Food Network. When i was recovering from a surgery I started watching it. My favorite is Rachel Ray because you really can cook her stuff in about 30 minutes. She is a whiz at the chopping, so that is where you lose some time on her. I now have better cooking instincts and can be more creative.
Thanks for the complement, Priscilla. Let me know when you think of that last cheese. But I think I would have to be in an experimental mood to try a mixed cheese recipe. I am really a traditionalist at heart and its gotta be cheddar. :o)
I still get that craving for good old tator tot casserole from time to time. I often make it in a loaf pan so that I just have one serving.
But don't forget the tator tot casserole rule! You only get the tots that pertain to the meat below them... I have to remind Denis of that rule just like I had to remind you of it! :o)
I love Rachel Ray! I make her Tuscan chicken recipe and it's delish! The entire house smells of garlic and rosemary while it's cooking. I serve it over rice. My whole family LOVES it.
Hey Priscilla, do you use cal jack in mom's mac and cheese recipe? I sometimes use a mixture of cheddar and cal jack cheeses, yummo!
Yummo and delish! Are you sure that you are not really Rachel Ray?
I have a lot of her cookbooks. I get them as gifts without even asking for them. And now my mom is sending me her new magazine. Have you seen it? pretty cool.
I have made a lot of her recipes. The one that stands out most in my mind, though, is the chicken with tarragon sauce, wild rice with walnuts. It is just so delicate and elegant tasting.
Denis has a real aversion to vinegar and Rachel uses it a lot, so I often substitue lemon juice if I can or else try to hide the vinegar from him so that he might not notice it.
LOL! I was purposely speaking in her language.
I don't have any of her cookbooks yet, only recipes I've watched her make on TV and then thought, "Wow, I have to have that!" I'd love to get her magazine. Maybe I'll send away for it! The chicken with tarragon sauce sounds yummy!
okay what about pauline? i like here and i made her pork chop pie with the shrimp dip... oh my gosh it was good... but i prefer to grill and use alot of grilling books.. we cut cable so i don't get to watch them... but i have the net :) and you know it is just that I liked the taters more than the meat...;)
I think you mean Paula Dean. I do like her, especially her personality. She is really fun to watch. But her food is pretty heavy on the fats.
My true main reason for favoring Rachael is really cause it is quick. Most of the others cook things that just take way to long to do it at home. Or they use exotic ingredients that you never heard of and don't know what to do with.
There is a new guy, the one who won the Next Food Network Star. His name is Guy Fieri. I cooked his "cajimexiltallian pasta" and we really liked it. (cajun, mexican and itallian fusion)
I've made a couple of Giada De Laurentis'(sp??) recipes, and they were really good too. Her "chicken cacciatore" is really yummy!
ok, Rach! I'll be over for dinner soon!
You guys are making me hungry! Can I come too?
"guixippe" That sounds like a good name for something tasty but it's really just the word verification.
Asiago. That's the name of the chees I was trying to think of!
I don't know if I have ever tried Asiago cheese.
You should tell me the whole recipe for your mac and cheese and when i am in an experimental mood, I can try it out. maybe I will wind up with a fourth type of favorite.
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