Diasfora
General Category => Food and Drink => Topic started by: 8ullfrog on September 08, 2013, 08:08:21 PM
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So when I make mac and cheese it's great, but when mom makes it, it's very bland, and there is very little cheese. Usually has hamburger in it.
I asked her about this, and she had no clue why it happens, so I asked which she put in first, the cheese or the meat. Apparently she adds the meat first, so the meat steals all the delicious cheese!
Mystery solved.
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I've never had a good meat mac & cheese before. my mom and cousin made the best mac & cheese ever.. I've tried to make it but it never tastes the same and I think its because I made it. and mac & cheese is always better the next day, I wonder why?
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Not having to cook?
What I'm saying is that if you're going to make mac and cheese with meat, prepare both separately, then combine.
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When my only option for food within walking distance was a convenience store, I made Kraft mac and cheese and threw in a can of Hormel Chile con Carne. Not bad when you're starving.
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This is a tasty variant of mac n cheese (w/meat) that a friend's mother used to make when I was in high school. I loved it. It's called Johnny Marzetti.
http://allrecipes.com/Recipe/Johnny-Marzetti-Casserole/Detail.aspx?event8=1&prop24=SR_Title&e11=johnny%20marzetti&e8=Quick%20Search&event10=1&e7=Recipe (http://allrecipes.com/Recipe/Johnny-Marzetti-Casserole/Detail.aspx?event8=1&prop24=SR_Title&e11=johnny%20marzetti&e8=Quick%20Search&event10=1&e7=Recipe)
That recipe is more complicated than what I remember. I don't think she used sausage, just ground beef. Here's history with simpler ingredients:
http://en.wikipedia.org/wiki/Johnny_Marzetti (http://en.wikipedia.org/wiki/Johnny_Marzetti)
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I like to mix feta in with the ground beef before combining, it really makes the meal pop.
That being said, fattening as hell.
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I don't like feta..
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There are many, many kinds of feta I despise. Next time I buy some I'll post the brand.
If it's as strong as bleu, I'm not interested. At that point it's rotten to me.
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Feta is made from sheep's milk (although in the U.S. most commercial brands are made from cow's milk). Bulgarian and French fetas are sweet and salty and usually made from sheep's milk. I buy mine from a cheese shop and I don't know what brand it is, only the country of origin. It's usually floating in a brine solution.
It's delicious with salad, with some sour rye bread and tomatoes, or cooked with eggs, with some tomatoes. I'm getting hungry thinking about it.
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feta as bought is salty and yucky.
When cooked it is divine, as per parmesan.
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Feta and ricotta can be anything between very good and completely disgusting.
If I had my way I'd eat a whole parmesan cheese with red wine and die happy. :D
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My Dad made this for us and guarentee you will pass out from the deliciousness:
Shaq’s Macaroni and Cheese
Preparation time: 20 minutes
Total time: 1 hour
Servings: 12
Ingredients:
1 (16-oz) box elbow macaroni
1 tsp vegetable oil
1/2 tsp salt
1 stick (1/2 cup) margarine, preferably Parkay
1 Tbsp flour
1 to 1 1/2 cups milk
1 egg
1 (16-oz) package Velveeta cheese, diced
1 (16-oz) package sharp cheddar cheese, diced
1 cup bread crumbs
Directions:
1. Preheat oven to 425°F.
2. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.
3. In a large saucepan, melt margarine over low heat. Add flour. Cook, stirring, for 1 minute. Add 1 cup milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to 1/2 cup milk.
4. Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary
5. Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 minutes or until top and bottom are browned. Cool slightly, cut, and enjoy!
Shaquille's Tips:
A steamed vegetable such as broccoli goes well with this hearty dish. Add a tossed salad with a balsamic vinaigrette for some extra greens. You can substitute Monterey Jack, Gouda, or mild cheddar for all or part of the sharp cheddar. If the top of the macaroni browns before the filling is cooked, tightly cover the baking dish with aluminum foil and continue cooking until heated through.