Mac-N-Cheese
- Thread starter ssv3
- Start date
Didn't even know it existed.:becky:
Thanks all!
Jersey BBQ
Full Fledged Farker
- Joined
- Dec 14, 2005
- Location
- Seaville...
Wow 
SmokinJohn
Babbling Farker
- Joined
- Oct 15, 2012
- Location
- Anaheim, CA
I think you've been peeking in my notebook. The Double Gloucester - Cheddar combo gives it a richer flavor than standard mac and cheese.
Farfalle? Hmmmmm......Have to think about that......Oh, it's on....it's so on.....
Farfalle? Hmmmmm......Have to think about that......Oh, it's on....it's so on.....
kevinstaggs
Babbling Farker
Showed this to my daughter - maybe the world’s biggest Mac and cheese fan. She says yours look really good - much better than mine I think were her exact words. Think you sold her with the bow ties. I’ll be teeing up your recipe when the weather gets a little nicer. 28 is not good for a southern OK guy...
Sent from my iPad using Tapatalk Pro
Sent from my iPad using Tapatalk Pro
:icon_blush::icon_blush::redface::redface:
:laugh: :thumb:
I just had it laying around and figured why not? It's just a difference shape. Worked really well.
Just like doing things slightly different. Thanks Punchy!
:heh:
Did the nutmeg in the roux and the cayenne purposely left in the picture give it away.
:thumb: Thanks John! You're recipe is solid. Obviously!
I'm pretty sure Sako and John need to have a mac n cheese cookoff and I need to judge it. :hungry:
I've been pretty good & low carb and all that, but I gotta cook for my kid's robotics team in a couple weeks and mac N cheese is on the menu for sure. And I'm gonna eat a bunch of it. For sure.
Nicely done, Sako - loving this!
frayedend
Full Fledged Farker
What is in the roux? It looks like milk or cream, was the pic after you made the roux and added milk (bechemel?)
Roux is equal parts of flour and fat, by weight. You can cook it to different degrees of color, depending on what you are using it for. The darker the roux, the less thickening power. You use a light roux, the color of sand, for the base of a bechamel sauce.
BBQ Bacon
is One Chatty Farker
You sir nailed it! Well done.
Pug-N-Monk's BBQ
Knows what a fatty is.
Nice job Sako! California cheese may be good but it's NO Wisconsin cheese. :becky:
More bechamel than roux I suppose. Started with butter and flour then added warm milk, s&p, nutmeg and cayenne. Once everything incorporated I added the cheese.
Thanks Brett! No argument there. :biggrin1: Well, expect the Gloucester was from England.
That is mornay sauce. I watched too much Julia Child as a kid.:bolt:
