Need a recipe, extra points for bacon
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Need a recipe, extra points for bacon
seriously?
this isnt very hard
dice bacon
brown and render bacon
set bacon aside and leave grease in pan
add more butter if needed
add flour
make roux
add milk and cheese
melt
add pasta and bacon
stir to mix
put into pan
cover with topping of your choice, like seasoned bread crumbs or something
bake
eat
gemelli pasta (1 lb.)
German butterkase and soft Gouda (1/2 lb. each)
thick-cut bacon (3/4 - 1 lb.)
breadcrumbs
Cook the pasta first to firm texture (too soft and it'll be mush by the time you're done). Strain. Add back to pot, then slowly add your cheese. Add enough butter so it doesn't coagulate. Add your bacon already finely chopped. Coat with breadcrumbs then stick in the oven on broil until that shit browns to a nice crust.
skip the bacon (or use just a tiny bit) and try it with fresh dungoeness crab.
What pechelman said, mac is easy.
Roux + milk + cheese
Add a topping and bake if that's your thing.
With peas and tuna fish of course:nonono2:
Or salsa
5 cheese last night with tri tip.
didn't plan it just had a big ole stash in the refer......
marscapone
gorganzola
irish white cheddar
co jack
parm
ding. ding.
This addition seems weird, but is actually pretty tasty. Make your Mac and Cheese according to whatever recipe, and add some of that Trader Joe's curry sauce into the mix. The sauce I'm thinking of is yellow-ish, and doesn't change the appearance of your Mac n' Crack that much, but takes your taste buds into uncharted territory.
add lobsta
Experiment with different cheeses. Gouda is almost always a must.
Try some with crawfish. Seriously.
Kraft Box type - Spiderman series
On sale because of damaged freight - $0.60
pechelman's recipe implies that butter is optional, which is incorrect and downright dangerous.
Change it so that it requires butter with the bacon grease, and insists on a butter-soaked bread crumb topping; then you're on to something. :D
we do bacon and shrimp alot.
Saw a story on the CBS Morning show a couple of Sundays ago about a Mac n Cheese bar in NYC....looked $$$$
Something about the seafood + cheese combo is unsettling.
Gouda shmouda. Unless it's smoked.
Bacon+smoked cheddar+jack is good.
It's pretty hard to beat jack+gruyere+beechers flagship. Add cayenne or smoked paparika for some additional zing.
I'm kinda liking the smoke.
Open box of mac and cheese deluxe version of course, follow directions on cooking the mac, add cheese from the foil packet and take the bacon bits out and sprinkle as desired...
Pretty much a no-no in Italian cooking. I can think of very few times when it works.Quote:
Originally Posted by Pura Vida
Use half butter milk half milk...nice an tangy. Also, throwing in a splash or two of sherry (dry) or flavorful beer into the sauce is tasty.
For a different topping, try crushing potato chips mixed with bread crumbs or panko.
it may be a no-no in italian cooking, but seafood with cream/cheese sauces are rather common in french cooking.
if chef dave at plonk in bozeman brings back his seafood gratin, order it. fkn rocks.
A little freshly grated nutmeg always helps. As much as I love bacon; for a mac-n-cheese I have to go with pancetta. Adds some yummy porkiness without overpowering the rest of the ingredients. A place around here does a short rib mac-n-cheese, sounds a bit over the top, but I imagine it tastes good. It's on the late night bar menu which makes a lot of sense.
Agreed.Quote:
Originally Posted by bagtagley
Equal amounts of butter/fat and flour for the roux, too. Usually do about 1/4 cup of each per pound of pasta. 1/2 cup of milk after the roux, if you're looking for measurements.
It's kind of white-trashy but one of the local grocery stores sells cheese ends at the deli for mac & cheese. If it's the magical right combo (which you never know what you'll get), it's actually pretty good. about 3/4 lb plus some shredded cheddar does the trick. Proceed with pechelman's method.
I've found that seafood and cheese in French dishes are more common in America than in France. Seafood in a bechamel or cream sauce, yes; but cheese dishes less so. Occasionally the gratin; not so much the "cheese sauce".Quote:
Originally Posted by fez
Now I'm getting hungry. Fortunately, I've got some fromage St Andre and a baguette for lunch.
Another tasty addition is some NM Green Chile.
http://images.businessweek.com/ss/07...cups-bacon.jpg
if not enough bacon in the above add:
http://www.blogadilla.com/img/tactical-bacon.jpg
Pancetta & Lobster Macaroni & Cheese Recipe
Ingredients:
2 seven ounce lobster tails or 1 lobster – room temperature, cut into small cunks
12 ounces pancetta diced
5 ounces unsalted butter
1 tablespoon water
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 ounces Cheddar, shredded
3 ounces Fontina, shredded
3 ounces Gruyere, shredded
12 ounces macaroni pasta
Directions:
1. Cut the butter in to once ounce cubes. Place 4 ounces of butter in a small pot and melt slowly over low heat.
2. Add the lobster meat and cook for 5 -7 minutes or opaque in color. Claw meat will cook faster so make sure to check this after 3 – 4 minutes of cooking.
3. When cooked remove from heat and remove lobster meat. Set aside.
4. In a small pan cook the pancetta until slightly crispy.
5. Place a pot on high heat with heavily salted water for boiling the macaroni.
6. Melt 1 ounce butter in medium sized pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly until the mixture browns and develops a nutty smell.
7. Stir in the heavy cream and bring to a boil. Add the milk and, again, bring to a boil. Reduce heat to a simmer and cook for 3 minutes.
8. While this is simmering your water should have reached a roaring boil. Add macaroni to your pot of boiling salted water.
9. When your cream sauce has simmered for 3 minutes slowly add the three cheeses, a handful at a time, and stir until fully incorporated.
10. When the pasta is fully cooked pour the pasta into a colander to drain off water. Place the pasta in a bowl and add the cheese sauce. Mix well. Fold in the cooked lobster meat and pancetta; serve immediately.
50/50 Gruyere & Gouda. If you like it really tangy use buttermilk.
^^ Heavy cream = fuck yes.
Crème fraîche > Heavy Cream? No curdling and a slight tang. I almost always use it over heavy cream in pasta dishes.Quote:
Originally Posted by bagtagley
I haven't tried it personally but I found this recipe in the Dinosaur BBQ Cookbook I was looking through the other day. It's for their Macaroni and Cheese Shepherd's Pie. "Mutha Sauce" is synonymous with their Sensuous Slathering Sauce.
http://cookbookmom.wordpress.com/200...shepherds-pie/
real chedder, roasted cherry tomatoes and bacon
I made the world's most complex mac and cheese as part of a dinner party before halloween. what a pain in the ass. but it did come out great! so if you're looking to impress, this is a good one:
Here is the recipe in all its arduous glory. Seems so simple, right? It's macaroni and freaking cheese, for Pete's sake!!
The Mac & Cheese Recipe that Will Break Your Soul... aka: Goat Cheese Mac & Cheese, stuffed in Artichokes:
Step 1: prep, cut and clean 9 artichokes
http://i925.photobucket.com/albums/a...9/IMG_8128.jpg
These suckers are ready for the pot
http://i925.photobucket.com/albums/a...9/IMG_8130.jpg
Step 2: Simmer artichokes in a mixture of white wine, water, garlic, lemon juice, coriander (yum!- one of my favorite spices, needs to be used more often), bay leaves, peppercorns, and AN ENTIRE FREAKING CUP OF OLIVE OIL.
http://i925.photobucket.com/albums/a...9/IMG_8133.jpg
Step 3: cook artichokes in mixture for about an hour or until soft. since they keep floating to the top of the solution, use baster to continually soak their insides and smoosh them down to the bottom of the pot
http://i925.photobucket.com/albums/a...9/IMG_8136.jpg
after simmering for about half an hour, the apartment smelled SO GOOD
Step 4: while artichokes are cooking, prepare bread crumbs. this is a major pain in and of itself, involving blending up a loaf of bread, then toasting breadcrumbs in a pan of olive oil. once these are done being toasted, let them cool and then add zest of three lemons, blended up fresh parsley, ground pink peppercorns, salt and parm cheese
i used a leftover marble rye loaf
http://i925.photobucket.com/albums/a...9/IMG_8137.jpg
Step 5: meanwhile, you gotta make some mac and cheese to stuff in the artichokes. get out your goat cheese! (btw- the midnight moon goat cheese was AWESOME, would totally recommend that for just plain noshing)
http://i925.photobucket.com/albums/a...9/IMG_8140.jpg
Step 6: An hour later your artichokes are done cooking. Take them out, let them cool, put em in a pan. Then you have to remove the hearts and saute them SEPARATELY in another pan for another 5-10 minutes while doctoring them up with all kind of spices. Meanwhile, you're supposed to take three of the other cooked artichokes and blend them up in a blender and add some different spices. I didn't (and still don't) really get this part, because the recipe at this point stops differentiating between the sauteed hearts and blended 'chokes and never specifies what you're supposed to do with each. I wing'ed it and just sort of stuffed the bottoms of the 'chokes with both mixtures. Consult recipe if you seek more specific clarification.
http://i925.photobucket.com/albums/a...9/IMG_8141.jpg
Step 7: How's that mac and cheese coming? I used regular milk instead of three cups of heavy cream as called for in hopes of making this a smidge healthier. Btw: mac and cheese on its own was CRAZY good. Might make this again just doing the goat cheese mac & cheese part, completely skipping the 'chokes.
http://i925.photobucket.com/albums/a...9/IMG_8142.jpg
Step 8: Stuff those artichokes! You can see next to it, I had enough mac & cheese left over to make a separate dish of plain baked mac and cheese which was AWESOME.
http://i925.photobucket.com/albums/a...9/IMG_8143.jpg
http://i925.photobucket.com/albums/a...9/IMG_8144.jpg
http://i925.photobucket.com/albums/a...9/IMG_8145.jpg
Step 9: Take artichokes out of oven and plate on simple arugula salad.
http://i925.photobucket.com/albums/a...9/IMG_8154.jpg
http://i925.photobucket.com/albums/a...9/IMG_8157.jpg
http://i925.photobucket.com/albums/a...9/IMG_8159.jpg
Heck of a lot of work, but worth it for some good times and food was great. Served with individual mini- strawberry pies and baked persimmon chips, which you can see in the full TR here.
I have never cooked mac and cheese beyond the kraft BS. So this thread inspired me and it is in the over as I type. Smoked Gouda, sharp cheddar, Romano, Parmesean, Asiago and whole wheat shells. (Basically all the cheese I found in the fridge.) Smells yummy.
beandip4all = poster child for Hells Kitchen or Top Chef
Keep it simple and cheap.
http://weepingcherries.files.wordpre...8/11/kraft.jpg
+
http://condiment.portablefolkband.co.../105_large.jpg
=
http://www.czerniec.com/2006/05/17/good-eats.jpg
Kraft mac and cheese is to homemade as McDonalds is to Peter Luger. Did you get that one wrong on your SAT's?
basin beater- are those cherry tomatoes in there as well? looks good.
i have been known to enjoy these boxed mac and cheeses, particularly when exhausted but hungry after work, or when the nerd and i are feeling lazy:
http://ecx.images-amazon.com/images/...A280_SH20_.jpg
The only acceptable boxed M&C product:
http://www.momsneedtoknow.com/wp-con...lls-cheese.jpg
The Annie's stuff tastes chalky, IMHO.
Nope, they are little chunks of hard salami. Thanks. It tastes good. If you have any of those stuffed artichokes laying around sometime, send me one. I want one.Quote:
Originally Posted by BeanDip4All
FKNA, lots of good stuff in here.
I've heard Martha Stewart's recipe is great: http://www.marthastewart.com/article...oni-and-cheese