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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
drumjj
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Wed, Dec 24 2008, 5:01 pm
after six and a half years of marriage my husband has told me he loves proper macaroni and cheese thats baked etc does anyone know how to make this. its probably very easy but seen as im allergic to milk ive never made it so id love some ideas thanks
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Raisin
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Wed, Dec 24 2008, 5:29 pm
the recipe in the spice and spirit is excellent.
use mature chedder for an even yummier flavour.
basically melt butter, fry a little onion in it, add some flour (tbsp), stir, add milk, stir and stir and stir and stir till it thickens and just starts to boil. take off heat, add grated cheese, and mix in cooked macaroni. put some more cheese and sliced tomatoe on top, paprika and bake for half an hour or even more for a yummy crunchy top.
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soldat
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Wed, Dec 24 2008, 5:46 pm
1/4 c. marg. or butter - melt in skillet
add 1 small onion chopped, saute until golden
add 1/2 tsp. salt
1/4 tsp. pepper
stir
add 1/4 c. flour
mix until smooth
add 1 3/4 c. milk
heat to boiling, boil stir and for one minute - until thick
remove sauce from heat, stir in 8 oz. (2 c.) shredded cheese (I use the chedder mozzarella combo, cause that's what we can get around here)
cook 1 1/2 c. raw macoroni, drain, combine with sauce in pan
you can top it with cornflake crumbs if you want
bake at 350 for 1/2 hour
ok this is the original recipe from betty crocker, as you can see its got lots of calories!
here is how I lighten it up
I use 1/2 the marg.
replace 1 c. of milk w/ parve chicken soup (1 tsp. mix with 1 c. water)
and I use 1/2 the cheese.
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mom2bsn
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Thu, Dec 25 2008, 2:09 am
you can mix the macaroni which cheese, a little butter and some milk, put it in a pan and put cheese on top and bake
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justmom
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Thu, Dec 25 2008, 2:15 am
Nah, do the real thing, it's worth the work -- I don't know if it's worth the calories-- just a hint-- add a drop of mustard powder with all the spices-- mine gets raves and I do that, but then again I don't use cheddar bcz. I cannot find it in this country!!!
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Tamiri
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Thu, Dec 25 2008, 2:25 am
We call "proper" mac and cheese: macaroni in a pot. Cause it involves more than a microwave. You need a pot and the oven too. My kids love it, as I loved when my mother made it. It's the ultimate comfort food. Yesterday, I made the recipe but for 1/2 of it I sauteed onions and mushrooms (my recipe doesn't call for onions) and added a can of tuna, so I had both mac and cheese casserole and tuna casserole. The ultimate!
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BeershevaBubby
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Thu, Dec 25 2008, 4:04 am
4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten
Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and while it is still hot, add the cheddar and mozzarella cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. May be frozen for up to 6 months; just make sure it's completely cool before you freeze. Yield: 8-10 servings.
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drumjj
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Thu, Dec 25 2008, 4:10 am
thanks a lot where I live I cant really get mozeralla cheese just normal yellow cheese like cheddar so if its ok just to use that then I will try it next week and surprise him. im going to have to bake it in my microwave which also has an oven setting bc I dont have a milky oven
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Raisin
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Thu, Dec 25 2008, 6:26 am
drumjj wrote: | thanks a lot where I live I cant really get mozeralla cheese just normal yellow cheese like cheddar so if its ok just to use that then I will try it next week and surprise him. im going to have to bake it in my microwave which also has an oven setting bc I dont have a milky oven |
cheddar is fine, I always use it and tastes yum! my favourite food. maybe I will try yeshas recipe...it looks a little easier then mine.
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Mrs Bissli
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Mon, Jan 19 2009, 11:43 am
I think actually cheddar is better for mac and cheese as it has more flavour and I find morzarella tends to get "string-ey". I also make "roux" with butter/margarine and flour. The trick is to add milk VERY gradually so that the cream sauce doesn't get too lumpy. If it does, you can either mush it with the back of a spoon or whizz with a hand blender. They freeze nicely though for some reason I need to increase seasoning a bit for freezing.
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greenfire
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Mon, Jan 19 2009, 12:15 pm
justmom wrote: | then again I don't use cheddar bcz. I cannot find it in this country!!! |
what country do you live in ... haolam makes cheddar cheese
anything baked is a casserole ...
my mac & cheese has mozzarella and marinara and a whole lot of spices ...
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chocolate moose
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Mon, Jan 19 2009, 12:50 pm
YESHASettler wrote: |
4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten
Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and while it is still hot, add the cheddar and mozzarella cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. May be frozen for up to 6 months; just make sure it's completely cool before you freeze. Yield: 8-10 servings.
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Yesha, if I'm not baking it, what do I leave out - besides the eggs ?
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BeershevaBubby
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Mon, Jan 19 2009, 1:00 pm
chocolate moose wrote: | YESHASettler wrote: | 4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten |
Yesha, if I'm not baking it, what do I leave out - besides the eggs ? |
I imagine you leave everything out other than the cheddar, mozzarella, salt and pepper... everything else combines to make a custard.
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chocolate moose
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Mon, Jan 19 2009, 2:06 pm
couldn't be - even the boxed stuff has milk & butter in the ingrediets.
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BeershevaBubby
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Mon, Jan 19 2009, 2:11 pm
AFAIK, the boxed stuff makes a sauce... the recipe I posted makes more of a custard, which sets.
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tziviakayla
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Mon, Jan 19 2009, 2:15 pm
I just made 2 big pans this morning! One to eat tonight..the other to freeze.
My recipe is rather simple!
elbow pasta (about 1 1/2 pounds per pan)
shredded cheddar or mozarella (8 oz per pan)
I put one layer of pasta at the bottom, then a layer of cheese, a second layer of pasta over the cheese covered by some more cheese, then a 3rd layer of pasta, with more cheese on top.
I cover the pan with aluminum foil and bake at 350 for 30-40 minutes.
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Tamiri
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Mon, Jan 19 2009, 2:21 pm
"The Best Macaroni and Cheese"
2 T butter (28 grams)
2 T flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups hot milk
2 cups grated yellow cheese (225 grams)
10 oz macaroni (1/4 kg) cooked and drained
Melt butter. Stir in flour, salt and pepper. Gradually stir in hot milk and cook, stirring, until sauce is thickened (I use a wire wisk). Add cheese and cook, stirring, until cheese is melted. Add macaroni and mix well. Adjust seasoning. Bake at 375F for 25 minutes.
*can easily be doubled
*delicious even if not baked
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chocolate moose
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Mon, Feb 16 2009, 11:33 am
YESHASettler wrote: | chocolate moose wrote: | YESHASettler wrote: | 4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten |
Yesha, if I'm not baking it, what do I leave out - besides the eggs ? |
I imagine you leave everything out other than the cheddar, mozzarella, salt and pepper... everything else combines to make a custard. |
is 4 cups of noodles a lb box?
is 1 cup of cheese an 8 oz grated bag ?
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BeershevaBubby
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Mon, Feb 16 2009, 11:37 am
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chocolate moose
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Mon, Feb 16 2009, 12:09 pm
thank you very much !!!!!!!!!!!!
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