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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2011, 11:23 AM   #16
Shifty1
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Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar
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Unread 03-31-2011, 12:57 PM   #17
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Quote:
Originally Posted by Shifty1 View Post
Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar
I love Rouge's Caveman Blue! And their Smokey Blue is farking awesome. I'd really like to get my hands on the Crater Lake Blue so I could try it.
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Unread 03-31-2011, 12:58 PM   #18
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Quote:
Originally Posted by early mornin' smokin' View Post
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.
A bechamel is to mac & cheese what a roux is to gumbo...
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Unread 03-31-2011, 01:00 PM   #19
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Jalapeños. Or candied jalapeños.
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Unread 03-31-2011, 01:12 PM   #20
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Ditto on the bechamel.
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Unread 03-31-2011, 01:29 PM   #21
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honestly, you can make a béchamel and melt the cheese in the time it takes you to boil the water and cook the pasta, probably faster actually! (and by the way, i'm not trying to be fancy, but for some reason my computer is auto correcting the accent on e)
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Unread 03-31-2011, 01:32 PM   #22
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I've never used a recipe ever. But basically for 1 bag of pasta melt half a stick of butter (4tbs) in a saucepan, add equal parts of flour (4tbs) and mix together on low heat until it starts clumping up and add about 1 cup of milk to it and keep mixing while adding graded cheese (I prefer tilamook extra sharp white chedder and tilamook sharp chedder). Then add it all to the pasta in a separate bowl and mix together, if you wanna get crazy throw it in the oven on broil with some extra ungraded cheese and panko bread crumblings.
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Unread 03-31-2011, 01:35 PM   #23
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What the matter with velvetta???????
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Unread 03-31-2011, 01:36 PM   #24
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I go to bed, wake up and come back from school to see 2 pages of replies! AWESOME. i love this place.

Good to know bout that bechamel sauce. I had no idea what that even is but kinda reminds me of a roux on steroids! thanks guys. My only concern bout asiago, i dont want me food to taste like fish! haha. im not a fish guy at all. Many a times i have had to chuck some pasta dishes because it tasted like fish, and that was at an authentic italian place, no not olive garden! haha

I, for one, dont know how to use the sauce though! Do you use all of the sauce or just a couple of tablespoons per pound of mac?

Ok so what i have gathered is to do the following:

Bechamel sauce
panko
bacon
kabalsa
sharp cheddar
some parm
some thyme
pasta
cayenne
nutmeg

@ shifty1

Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar

Is this a bechemal sauce?

thanks guys
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Unread 03-31-2011, 01:44 PM   #25
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Quote:
Originally Posted by BBQ Grail View Post
I love Rouge's Caveman Blue! And their Smokey Blue is farking awesome. I'd really like to get my hands on the Crater Lake Blue so I could try it.
Yeah, I'm a real big fan of Rogue's. I used to use Maytag which I still like but with Mac & Cheese the creaminess of the rogue is perfect. It doesn't overpower it.
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Unread 03-31-2011, 02:03 PM   #26
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Quote:
Originally Posted by LT72884 View Post
@ shifty1

Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar

Is this a bechemal sauce?

thanks guys


I make a basic bechemal. Half & half, butter, milk, a little flower.

Then I layer the cooked mac in a buttered pan. Throw some blue, Chedder, bechemal on it.

Add more noodles repeat process. Top it off with the grated Parm . Then throw it in the oven blam! (<<<< Bam was trademarked…)
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Unread 03-31-2011, 04:46 PM   #27
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I have to say thes all sound so farkin' good but I am partial to how I grew up eating Mac and cheese. My grandmother would take her boiled noodles and use whatever cheese she had (colby, sharp cheddar or med cheddar) slice it and layer the noodles, cheese and pads of butter also while salt and peppering every layer until she filled this old ceramic bowl then she poured a can of carnation evaporated milk over it... bake @375 until the tops was golden brown with slightly dark edges... My Fiancee now makes this for me and her daughter we all fight over the cheese burnt edges :)....

Shifty1 I love blue and I am going to have to try that :)
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