The Cookbook

Mac & Cheese #2

Salt
5 tablespoons unsalted butter
2 cups panko or coarse dry bread crumbs
5 cups coarsely grated extra-sharp Cheddar
3 tablespoons flour
½ teaspoon hot red pepper flakes
2 ¾ cups whole milk
¾ cup heavy cream
2 teaspoons Dijon mustard
Freshly ground black pepper
¾ pound elbow macaroni.

1. Preheat the oven to 400 degrees. Butter a 3-quart baking dish. Fill a large pot with salted water and bring to a boil.

2. In a medium pan, melt 2 tablespoons of the butter. Add the bread crumbs and 1 cup of cheese and stir until combined. Set aside.

3. In a saucepan over medium-low heat, melt the remaining butter. Stir in the flour and red pepper flakes and reduce heat to low. Cook, stirring constantly, for 3 minutes. Whisk in the milk and raise heat to medium. Simmer, whisking occasionally, for 3 minutes. Stir in the cream, remaining cheese, mustard, 1/4 teaspoon black pepper and 1 teaspoons salt.

4. Cook the macaroni until al dente. Reserve 1 cup of the cooking water before draining. In a large bowl, combine the macaroni, cooking water and sauce. Transfer to the baking dish and spread evenly with the topping. Bake until golden, 20 to 25 minutes. Serves 6.

Texie

Mac & Cheese #5

Ingredients:

2 1/2 C. elbow macaroni
2 T. veggie, canola oil
4 oz. tomato sauce
2 cloves garlic
1/8 of small onion, wedge (or powdered equivilant)
1/8 of large bell pepper, wedge (or flake equivilant)
1/2 tsp. ground cumin
1 tsp. kosher salt (1/2 tsp. if using table salt)
1/4 tsp black pepper
(1/4 - 1/2 tsp of Tony Cecheres creole seasoning optional) (I like the stuff)
1/2 to 3/4 of 1 lb. loaf of Kraft Deluxe American Cheese

Directions:

In a 10 inch skillet, heat the oil and add the macaroni. Toss to coat, and let sit for a minute, stirring occcassionally to brown the pasta. Do not brown completely.

Add the tomato sauce to help stop the browning process, and also add 1 cup of water. At this time also add all of the spices, garlic, onion and bell pepper. Stir to combine. Add more water to cover up to 1/2 inch above the pasta. Heat to a boil, cover, and reduce heat to meduium. Simmer for @ 25 minutes or until the water is mostly evaporated.

In the meantime, grate the cheese into a bowl and reserve for the dish. When the time is up, remove the onion and bell pepper the garlic as well if you wish, and add the cheese to the top of the pasta. Recover, and turn off the heat. Leave on the stove for 5-10 minutes. The cheese should melt so that it is easy to combine with the pasta.

jude

Mac & Cheese #4

Boil macaroni shells include dash of salt and olive oil; drain.
Return to pot, on low heat.
1/2 - 1 cup of milk
loaf of velveeta
stir
remove from heat
pepper to taste

DLG

Mac & Cheese #3

Here's mine:
1. go to WalMart
2. Get the 3/$1 house brand.
3. Use the microwave instructions
4. Eat.

Zephyr

Mac & Cheese #1

2 cups dry elbow macaroni (8 oz.)
2 tablespoons nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt

Cook macaroni according to package directions.

Heat oven to 350ºF.

In a large bowl, mix dry milk, flour, and butter.
Gradually add boiling water, beating constantly.
Add 1 1/2 of the cheese and continue beating until smooth and creamy.
Stir in macaroni, 1 cup of the remaining cheese, and salt.
Transfer to lightly greased 2-qt baking dish.
Cover with foil. Bake 25 minutes.
Remove foil. Sprinkle with remaining 1/2 cup cheese.
Continue baking 1 minute or until cheese melts.

Kent

Squash Carbonara

Before you ask, yes every recipe does start with bacon grease.

Choose any pasta shape you like and start the water for it; this recipe goes very fast.

Recipe size for two

8 oz pasta
1 lb yellow and zucchini squash chopped rough
1 tsp Italian seasoning
1 tsp garlic powder or fresh equivalent
3 or 4 strips bacon
1/2 cup grated parmesan cheese
1 egg plus 1 yolk
1/2 half cup cream
salt and pepper to taste
olive oil

Chop 3 or 4 slices of bacon and fry till crisp. Add squash, seasoning, and garlic to pan with bacon. Saute squash till slightly firm.

Mix eggs, cream and cheese together in a bowl.

Add al dente pasta to pan plus a 1/2 cup pasta water, remove from heat add egg mixture and toss till your sauce is creamy.

Top with a good drizzle of olive oil.

sangersteve