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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-31-2011, 12:50 AM | #1 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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simple mac and cheese ingredient list
Just curious to the brethren (sisters included) if this sounds appealing. Ill list the first 4 ingredients of what i like and think would be a good mac and cheese dish. feel free to add a ingredient or 2 if you want. maybe we will come up with a great recipe
Cooked pasta panko bread crumbs bacon velveta cheese thanks
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03-31-2011, 07:57 AM | #2 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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It will definitely work, I for one am not a huge fan of velveta, it does melt great but I think it has an off taste.
The panko will add a great crunch on top, just make sure to toss them with melted butter first. If you’re looking for fast and easy, try: 1 lb elbow macaroni 2 jars store bought Alfredo sauce 1 cp parmesan cheese 1 cp mozzarella cheese 1 cp cheddar cheese panko bread crumbs butter Cook your noodles, warm the Alfredo and slowly mix in the other cheeses until melted, combine sauce and noodles, top with buttered panko and bake at 400 for 30+/- min. This recipe is super simple, saves the time of making your own béchamel sauce, and has way more flavor and character than velveta.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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Thanks from: ---> |
03-31-2011, 08:17 AM | #3 |
is one Smokin' Farker
Join Date: 02-20-10
Location: Chicago, IL
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a little nutmeg, a little cayenne
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03-31-2011, 08:31 AM | #4 |
Is lookin for wood to cook with.
Join Date: 02-26-11
Location: Romeoville Ill
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I like to use Parmesan, Cheddar, And Munster for the cheese.
I add little garlic powder little onion powder and little celery salt. |
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03-31-2011, 08:39 AM | #5 |
On the road to being a farker
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
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If you have a little time, make a bechamel sauce and add shredded cheese (cheddar/jack/jarlsburg, etc.). Takes it up five notches. Mario's bechamel: http://www.foodnetwork.com/recipes/m...ipe/index.html
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Thanks from: ---> |
03-31-2011, 08:58 AM | #6 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Everybody has their favorite mac 'n cheese ingredients, these are mine.
Orecchiette (mini ear) pasta Sharp cheddar and Muenster 50/50 Sour cream Butter Home made bacon bits Garlic powder White pepper Topped with a crust of panko, melted butter, Parmesan cheese and a dash of paprika. Baked in individual size French Onion Soup style crocks. I think I'm going shopping!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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03-31-2011, 08:59 AM | #7 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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I would add in some fresh garlic and thyme. There's just something special about the flavor profile that comes out of those two in a bechamel.
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"If I were just a bit more humble, I'd be perfect" |
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03-31-2011, 09:16 AM | #8 |
Got Wood.
Join Date: 10-08-09
Location: Lenexa, KS
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There is always Mac and Cheese around my house with two lil' boys, I eat it with a little hot salsa mixed in it (preferably Margaritas Salsa here in KC)
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03-31-2011, 09:26 AM | #9 | |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Quote:
Here's a basic recipe with the sauce all you would have to do is add the bacon and shave some of the salt out of the recipe to compensate. http://www.foodnetwork.com/recipes/c...ipe/index.html |
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03-31-2011, 10:05 AM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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You lost me at velveta.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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03-31-2011, 10:24 AM | #11 | |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Quote:
OH YEAH! I add some onion. Many time I will cook kielbasa on top of it.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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03-31-2011, 10:26 AM | #12 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Missed this thread and started another about cooking it on a cooker. Getting that smokey flavor in the cheese. Not sure how it would work though
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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03-31-2011, 10:36 AM | #13 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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what's velveeta? seriously, that's not cheese and should never be bought! making a béchamel takes a few minutes, and adds serious flavor, and has none of the god knows what is in velveeta. I add a clove or 2 of fresh garlic to the butter, along with some shallots. than I melt down some extra sharp cheddar and either colby/jack or pepper jack cheese, top with some panko lightly browned with butter thats been melted with more fresh garlic, and bake, too good.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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03-31-2011, 10:38 AM | #14 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I started doing the bechamel sauce a few years back and have put my basic ratio of ingredients that makes it really simple as at first I was intimidated by the bechamel because I hate things with lots of ingredients. Except my rub of course :). But there really is only 3 key ingredients for the bechamel. 4 if you then count the cheese.
Though I always have boxed Kraft on hand in case I don't have what I need to make it by scratch. Still love me some Kraft. My Bechamel Ratio for a 9x13 pan of Mac -3TBS Butter -3TBS Flour -3 Cups Milk -Cheese: this is where i make changes depending upon my crowd. Some people like more and some like less. I add at least .5lbs of cheese and mix it up all the time with the types of cheese I use. Other recipes call for slightly different ratio's so what I have is simply what works for me and is easy to remember. For the pasta I always have elbow on standby, but love using things like corkscrew pasta, small penne and my new favorite is Radiatori which I get at Walmart. I also started using the cheddar fish crackers as a topping. I grind up some and spread on the top before I bake. |
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03-31-2011, 11:02 AM | #15 | |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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Quote:
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