mac-n-cheese

landarc · 04-27-2013, 08:15 PM

I spent the day tearing up a portion of my yard. For the first time in 4 years, I am planting a tomato and pepper garden. Largely, the lay off was due to physical issues. But, a little at a time, I will get it done. And today's reward...

Three cheese macaroni and cheese. I did it in the oven, as lighting the pit wasn't going to happen after the tilling. Still, I do not believe this will suck. Now, beer...

Mark Warren · 04-27-2013, 08:17 PM

Nice! Goes really good with Salmon you know.

Bonewagon · 04-27-2013, 08:19 PM

Your stuff never sucks landarc. It looks terrific.

cowgirl · 04-27-2013, 08:20 PM

I've been having issues with mac and cheese lately, I can't find one that I like. I have to say, I'd hit yours Bob. Looks excellent!

code3rrt · 04-27-2013, 08:21 PM

Looks good from here.

KC

landarc · 04-27-2013, 08:22 PM

Quote:

Originally Posted by Mark Warren

Nice! Goes really good with Salmon you know.

Nothing goes well with salmon

Quote:

Originally Posted by Bonewagon

Your stuff never sucks landarc. It looks terrific.

Thanks, I wanted jalapenos in it, but, forgot to buy them

Quote:

Originally Posted by cowgirl

I've been having issues with mac and cheese lately, I can't find one that I like. I have to say, I'd hit yours Bob. Looks excellent!

I have a hard time finding some that I don't like. You'll live longer

LMAJ · 04-27-2013, 08:26 PM

Looks good!
Making some tomorrow.

tish · 04-27-2013, 08:51 PM

Looks great, Bob. What else is in it besides the three cheeses?

landarc · 04-27-2013, 08:54 PM

macaroni

forgot something

landarc · 04-27-2013, 08:56 PM

I made it with gluten free macaroni, and a basic white sauce that was loaded up with cheddar, muenster and gouda cheese. Some Dave and Barney's seasoning, two bunches of chopped scallions and a bunch of Italian parsley, and 1/2 of a yellow onion, minced. Then, that was sauteed down in the roux prior to making the white sauce. Mixed it all together and into the oven for 30 minutes at 400F. Total amounts...1 pound of uncooked pasta, 1 pint of milk, 3 tablespoons of butter and flour.

VA-Dave · 04-27-2013, 09:02 PM

Quote:

Originally Posted by landarc

I made it with gluten free macaroni, and a basic white sauce that was loaded up with cheddar, muenster and gouda cheese. Some Dave and Barney's seasoning, two bunches of chopped scallions and a bunch of Italian parsley, and 1/2 of a yellow onion, minced. Then, that was sauteed down in the roux prior to making the white sauce. Mixed it all together and into the oven for 30 minutes at 400F. Total amounts...1 pound of uncooked pasta, 1 pint of milk, 3 tablespoons of butter and flour.

You lost me at onions my friend.

But I think we can agree that Mac & cheese is the bomb, anytime, anywhere.

Thanks for sharing Bob.

Dave

landarc · 04-27-2013, 09:06 PM

I almost skipped the onions

bbqwilly · 04-27-2013, 09:10 PM

I love mac n cheese. Yours looks exceptional.

VA-Dave · 04-27-2013, 09:12 PM

Quote:

Originally Posted by landarc

I almost skipped the onions

Even though I cant stand them, I do understand what they bring to a dish in terms of flavor.

Dave

landarc · 04-27-2013, 09:15 PM

I mince the onions up quite fine and cook them down in the roux, they are not texturally detectable and the flavor is quite smooth and integrated. That being said, if you hate onions, they are there.

04-27-2013, 08:15 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	mac-n-cheese I spent the day tearing up a portion of my yard. For the first time in 4 years, I am planting a tomato and pepper garden. Largely, the lay off was due to physical issues. But, a little at a time, I will get it done. And today's reward... Three cheese macaroni and cheese. I did it in the oven, as lighting the pit wasn't going to happen after the tilling. Still, I do not believe this will suck. Now, beer... __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-27-2013, 08:19 PM	#3
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Your stuff never sucks landarc. It looks terrific. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

04-27-2013, 08:20 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I've been having issues with mac and cheese lately, I can't find one that I like. I have to say, I'd hit yours Bob. Looks excellent! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-27-2013, 08:21 PM	#5
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks good from here. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

04-27-2013, 08:26 PM	#7
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks good! Making some tomorrow. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

04-27-2013, 08:17 PM	#2
Mark Warren is one Smokin' Farker Join Date: 04-16-13 Location: here	Nice! Goes really good with Salmon you know.

04-27-2013, 08:51 PM	#8
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Looks great, Bob. What else is in it besides the three cheeses? __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

04-27-2013, 08:54 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	macaroni forgot something __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-27-2013, 08:56 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I made it with gluten free macaroni, and a basic white sauce that was loaded up with cheddar, muenster and gouda cheese. Some Dave and Barney's seasoning, two bunches of chopped scallions and a bunch of Italian parsley, and 1/2 of a yellow onion, minced. Then, that was sauteed down in the roux prior to making the white sauce. Mixed it all together and into the oven for 30 minutes at 400F. Total amounts...1 pound of uncooked pasta, 1 pint of milk, 3 tablespoons of butter and flour. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-27-2013, 09:06 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I almost skipped the onions __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-27-2013, 09:10 PM	#13
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	I love mac n cheese. Yours looks exceptional.

04-27-2013, 09:15 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I mince the onions up quite fine and cook them down in the roux, they are not texturally detectable and the flavor is quite smooth and integrated. That being said, if you hate onions, they are there. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]