Got in truck this afternoon and the Big O show was wrapping up at 6 today on Mad Dog Radio channel 82. He made comment thanking Brooke Pryor from the KC Star for coming on the show. Did anyone hear her or where could we find the audio? He did mention listening on demand.
My mac and cheese recipe, estimated as I just throw in the amounts of cheese that looks right. Might be more than a cup of milk.
16 oz cellentani pasta
2 tbsp salted butter
2 tbsp all purpose flour
1 cup milk
1 cup grated swiss
1 - 1/2 cup sharp cheddar
1/2 cup parmesan
Salt your fucking pasta water and cook the pasta. Drain and set aside while you make the sauce.
Melt butter, add flour and whisk together and let cook till it starts to darken a bit.
Whisk in milk and keep whisking over heat till it thickens.
Add all the cheeses a bit at a time and whisk together.Should make a fairly thick sauce, add more milk if it gets too thick.
Add pasta to sauce and stir. Put in a dish and top with either breadcrumbs or more sharp cheddar, bake until cheese on top melts and starts to brown. [Reply]
Originally Posted by Sorce:
My mac and cheese recipe, estimated as I just throw in the amounts of cheese that looks right. Might be more than a cup of milk.
16 oz cellentani pasta
2 tbsp salted butter
2 tbsp all purpose flour
1 cup milk
1 cup grated swiss
1 - 1/2 cup sharp cheddar
1/2 cup parmesan
Salt your fucking pasta water and cook the pasta. Drain and set aside while you make the sauce.
Melt butter, add flour and whisk together and let cook till it starts to darken a bit.
Whisk in milk and keep whisking over heat till it thickens.
Add all the cheeses a bit at a time and whisk together.Should make a fairly thick sauce, add more milk if it gets too thick.
Add pasta to sauce and stir. Put in a dish and top with either breadcrumbs or more sharp cheddar, bake until cheese on top melts and starts to brown.
Woah. I mean there's only so many ways to make Mac and Cheese but yes, this is the correct way to make mac and cheese. Right down to the Cellentani pasta. Though I make waaaaaay more sauce than that for 16 oz of pasta. Hell, I'll make twice as much sauce as that looks to make for 8 oz of pasta. Usually 2 cups of bechamel per 8 oz of noodles and 1 cup of misc. cheeses per cup of bechamel.
I go heavier on the extra sharp chedder and use gruyere cheese instead of swiss with some smoked gouda tossed in to add a little more flavor, but otherwise that's how the donuts get made right there.
The nice thing is you can make it with whatever you have in the fridge and scale it up as far as you want. If you need a stand alone meal, just throw some cooked chicken breast and bacon in there. [Reply]
Originally Posted by DJ's left nut:
Woah. I mean there's only so many ways to make Mac and Cheese but yes, this is the correct way to make mac and cheese. Right down to the Cellentani pasta. Though I make waaaaaay more sauce than that for 16 oz of pasta. Hell, I'll make twice as much sauce as that looks to make for 8 oz of pasta. Usually 2 cups of bechamel per 8 oz of noodles and 1 cup of misc. cheeses per cup of bechamel.
I go heavier on the extra sharp chedder and use gruyere cheese instead of swiss with some smoked gouda tossed in to add a little more flavor, but otherwise that's how the donuts get made right there.
The nice thing is you can make it with whatever you have in the fridge and scale it up as far as you want. If you need a stand alone meal, just throw some cooked chicken breast and bacon in there.
