Author Topic: Cedar's Mac & Cheese  (Read 4450 times)

Offline Cedar

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Cedar's Mac & Cheese
« on: May 14, 2016, 01:21:36 PM »
It was thunder and lightening last night, and rain ever since. All day it has looked like 5am for the intensity of light. It is currently Noon and looks like morning.

So, a casserole type thing sounded good, hot out of the oven to munch on all day, so wanting to use up the remains of a ham I cooked the other day, Mac & Cheese was it. I really like homemade M&C, loathe Kraft Mac....

2 cups Macaroni Elbows (use whatever noodles you got)
2 cups milk
2 cups shredded cheese
1 egg
2 TB butter
Salt, Pepper
Leftover meat

Boil the 2 cups of noodles in a large pot until 3/4 done
Put into the buttered casserole dish,
Mix in cooked meat
Mix the milk and egg together, then add the cheese, add pepper and salt to taste
Pour the milk/cheese mix over the noodles.

Press down
Cook uncovered at 350F for 40 minutes or until slightly browned on top.

Cedar
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Offline chad

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Re: Cedar's Mac & Cheese
« Reply #1 on: May 14, 2016, 02:43:25 PM »

Sounds good
I'll make this tomorrow...

I made your baked beans and they were a huge hit!

Offline Cedar

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Re: Cedar's Mac & Cheese
« Reply #2 on: May 14, 2016, 03:17:00 PM »
Sweet, I posted my baked bean recipe here? I thought I lost it in the kerfuffle. This is a good recipe too. I really hate box Mac

Cedar
"Do not breathe simply to exist."

"Make now always the most precious time. Now will never come again." - Jean Luc Picard

"A person who works with his hands is a laborer, A person who works with his hands and his head is a craftsman, A person who works with his hands, his head and his heart is an artist."

Offline chad

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Re: Cedar's Mac & Cheese
« Reply #3 on: May 14, 2016, 03:33:02 PM »
Sweet, I posted my baked bean recipe here? I thought I lost it in the kerfuffle. This is a good recipe too. I really hate box Mac

Cedar


Yep..

http://thesurvivalpodcast.com/forum/index.php?topic=50319.msg573003#msg573003

Offline David in MN

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Re: Cedar's Mac & Cheese
« Reply #4 on: May 15, 2016, 04:00:05 PM »
I use evaporated milk. Emulsifies better. Also don't bake it. I like it rich and creamy off the stove. Otherwise basically what I do. If I add anything it'd be steamed broccoli and ham.

If you like this sort of thing look up the German kasespaetzle. You make spaetzle, fry it with onion and bacon, and melt soft white cheese over it. One of my wife's favorites.
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Offline AvenueQ

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Re: Cedar's Mac & Cheese
« Reply #5 on: May 15, 2016, 04:19:00 PM »
If you like this sort of thing look up the German kasespaetzle. You make spaetzle, fry it with onion and bacon, and melt soft white cheese over it. One of my wife's favorites.

I wonder if that's what my friend's German mother would make for us. She'd make the noodles from scratch too, it was one of the few things my shamefully picky younger self would eat that she made.

I've found that baking the mac often makes the sauce pasty instead of creamy, though I usually make it on the stove with flour. Cedar, do you find this recipe stays creamy even after baking?

Offline Carl

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Re: Cedar's Mac & Cheese
« Reply #6 on: May 15, 2016, 04:57:00 PM »
Great with my egg noodles too.
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Offline chad

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Re: Cedar's Mac & Cheese
« Reply #7 on: May 16, 2016, 09:18:00 AM »
Ok, made it yesterday and it's very good reminds me of my grandpa's Mac & cheese.

Q its not creamy, adding the egg and cooking it uncovered in the oven firms it up.

If you want it creamy leave the egg out and do it David's way.

Offline David in MN

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Re: Cedar's Mac & Cheese
« Reply #8 on: May 16, 2016, 02:20:24 PM »
I wonder if that's what my friend's German mother would make for us. She'd make the noodles from scratch too, it was one of the few things my shamefully picky younger self would eat that she made.

Spaetzle is harder to spell than make. Although I have a dedicated press I've seen dough pushed through colanders or even pinched off and tossed into the water. Seems there's no wrong way. Kasespaetzle (literally cheese (kase) spaetzle) is more of a southern Swabian dish but I first had it in Koln. Quite popular to have at a bar after maybe a few beers. But like all good German foods it's rugged and simple and easily enjoyed. You can probably find dozens of variations with the help of Google translate.

If you want it creamy leave the egg out and do it David's way.

I actually use eggs (2) in mine.
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Offline chad

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Re: Cedar's Mac & Cheese
« Reply #9 on: May 16, 2016, 07:07:23 PM »
2 eggs?

Is it because it's a creamy sauce, that the eggs "thicken" the sauce like flour would do and not make the dish firm?

Offline David in MN

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Re: Cedar's Mac & Cheese
« Reply #10 on: May 16, 2016, 08:26:52 PM »
2 eggs?

Is it because it's a creamy sauce, that the eggs "thicken" the sauce like flour would do and not make the dish firm?

Full disclosure I use the America's Test Kitchen recipe as my base. I add more cheese than advised and add dashes of mustard and paprika to taste. The evap milk and egg act as emulsifiers and add body and creaminess without retarding flavor as starches do.

If it helps, think of it as a bastardized hollandaise rather than bechamel (if you know your French sauces). I don't like bechamel for much beyond a base for a white sauce with nutmeg and a dash of Parm. YMMV.
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Offline Cedar

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Re: Cedar's Mac & Cheese
« Reply #11 on: May 16, 2016, 09:14:07 PM »
I add more cheese than advised and add dashes of mustard and paprika to taste.

Who the heck measures anything?

Cedar
"Do not breathe simply to exist."

"Make now always the most precious time. Now will never come again." - Jean Luc Picard

"A person who works with his hands is a laborer, A person who works with his hands and his head is a craftsman, A person who works with his hands, his head and his heart is an artist."

Offline chad

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Re: Cedar's Mac & Cheese
« Reply #12 on: May 16, 2016, 09:39:01 PM »
Full disclosure I use the America's Test Kitchen recipe as my base. I add more cheese than advised and add dashes of mustard and paprika to taste. The evap milk and egg act as emulsifiers and add body and creaminess without retarding flavor as starches do.

If it helps, think of it as a bastardized hollandaise rather than bechamel (if you know your French sauces). I don't like bechamel for much beyond a base for a white sauce with nutmeg and a dash of Parm. YMMV.

Ok,then, give us your recipe....


Offline David in MN

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Re: Cedar's Mac & Cheese
« Reply #13 on: May 17, 2016, 05:52:36 AM »
Straight from the Test Kitchen Cookbook (which I recommend everyone should own),

8 oz macaroni
2 eggs
12 oz can evap milk
1 t mustard
1/4 t Tabasco
Pepper to taste
1/2 stick unsalted butter
12 oz cheddar cheese

Boil pasta. Drain. Return to pot on low heat and stir in butter.

Mix eggs, half the milk, mustard, Tabasco, pepper, salt to taste. Add to pot.

Add 1/2 cheese.

Gradually add remaining milk and cheese.

Keep it low heat to avoid curdling.
The rotation of the earth really makes my day.

Offline chad

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Re: Cedar's Mac & Cheese
« Reply #14 on: May 17, 2016, 09:21:21 AM »
Straight from the Test Kitchen Cookbook (which I recommend everyone should own),

8 oz macaroni
2 eggs
12 oz can evap milk
1 t mustard
1/4 t Tabasco
Pepper to taste
1/2 stick unsalted butter
12 oz cheddar cheese

Boil pasta. Drain. Return to pot on low heat and stir in butter.

Mix eggs, half the milk, mustard, Tabasco, pepper, salt to taste. Add to pot.

Add 1/2 cheese.

Gradually add remaining milk and cheese.

Keep it low heat to avoid curdling.

Thanks

I'm Mac & cheesed out....for a few days, I'll try this soon it looks real good.

Offline chad

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Offline David in MN

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Re: Cedar's Mac & Cheese
« Reply #16 on: May 17, 2016, 09:37:33 AM »
The rotation of the earth really makes my day.

Offline chad

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Re: Cedar's Mac & Cheese
« Reply #17 on: May 17, 2016, 09:49:28 AM »

Offline chad

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Re: Cedar's Mac & Cheese
« Reply #18 on: May 19, 2016, 01:19:36 PM »


Thanks


Its on the way,picked it up for $15


Got the book today and whoa.....

Thanks David for the recommendation this book is beyond a solid cookbook.

Anybody who cooks should have this book @ $15 it's a steel.