goemaw.com
General Discussion => Essentially Flyertalk => Topic started by: Brock Landers on February 28, 2012, 10:21:44 AM
-
Pretty much one of the greatest foods ever, amirite? Some people are probably even giving it up for Lent!
Can't go wrong with the boxed stuff
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ft3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcRdj1MPErd2qLicH8wTLxB6R2xJQVrEhDhbqp_KScynWG7oFLKd&hash=7368c70e2b60873215178dc5e818b7d5d6753500)
But the past few months I've been trying homemade. Been using the old standby recipe where you combine equal parts butter and flour to make a roux, stir in some milk and throw in some shredded cheese or Velveeta to make the sauce, combine with elbow macaroni, throw in oven for 30 minutes.
It's pretty good, but it's not as creamy as I'd like it to be. Is there a certain kind of cheese that's better to use than sharp cheddar or a different way to make the sauce? There's gotta be some food snobs on here who can help out.
-
black truffle oil :drool:
-
use cream duh, a little cream cheese is also good. There are lots of mild cheeses that melt better than cheddar.
I like a little onion very finely chopped and sauteed in the butter with it. Alton Brown has a good starter recipe.
-
i make it from scratch with Gruyère
-
i make it from scratch with Gruyère
^ protip
-
I boil slices of cheese in milk. If it's too watery, I add some flour and whisk it in to thicken'er up.
-
trader joes has an excellent m&c cheese
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ft3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQtD1CuC-23gwNb-C37_NRgtFeXh_HRDQzF9EBAn-WaYgchibx1zCCh5Ns4&hash=852b24490d2a0d1dd7f88df4472533bf152bea22)
-
i make it from scratch with Gruyère
Gruyère is fantastic cheese. Have used gouda before as well.
-
i make it from scratch with Gruyère
^ protip
don't end there though!
need to blend in some good cheddar too (not crap cheddar). and top with panko.
-
trader joes has an excellent m&c cheese
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ft3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQtD1CuC-23gwNb-C37_NRgtFeXh_HRDQzF9EBAn-WaYgchibx1zCCh5Ns4&hash=852b24490d2a0d1dd7f88df4472533bf152bea22)
ya that's perfect, ~50/50 good cheddar and good Gruyère
-
I also top with the bread crumbs like you described and drizzle some black truffle oil (little goes a LONG way) on the top before baking.
-
i make it from scratch with Gruyère
I have heard good things about Gruyere. I wonder if any Dillon's in Topeka has it or if I have to go to one of the snobby Dillon's like at 29th and Urish.
-
look in the deli area where they have the fancy cheese, not where the kraft singles is.
-
pro-tip, add 4oz of cream cheese to the mix. And some cubed ham.
-
I like to add tuna to my macaroni and cheese. And occasionally cajun seasoning.
-
This thread makes me want to go to BRGR and get their mac n cheese
-
pro-tip, add 4oz of cream cheese to the mix. And some cubed ham.
:surprised:
Savages.
-
i make it from scratch with Gruyère
I have heard good things about Gruyere. I wonder if any Dillon's in Topeka has it or if I have to go to one of the snobby Dillon's like at 29th and Urish.
"dirty dillons" might not have it but the rest should, pretty standard cheese.
-
I like to add tuna to my macaroni and cheese. And occasionally cajun seasoning.
You had me until "tuna". There is perhaps no food in the world I despise more than tuna.
-
I like to add tuna to my macaroni and cheese. And occasionally cajun seasoning.
You had me until "tuna". There is perhaps no food in the world I despise more than tuna.
What about fish assholes?
-
Go to Nica's in KC and get theirs.
-
Along w/ the Gruyere, add a little bit of bacon, some shitake's, cream, and a butter/flour roux
fantastic!
-
If taking a trip to the snob dillons, just go to hyvee instead.
And also the sister shubert vermont white chedder m&c in the frozen foods isle is the best ever.
-
Fontina is another fantastic addition, it melts very smoothly. Other things I enjoy: broccoli, grilled chicken, panko, smoked gouda. Adding a lil white wine to the cheese sauce is also great.
-
a lil ? good grief.
-
The sodium levels in it are off the charts. Also, it makes me constipated.
-
You guys know what this thread has me in the mood for? nachos. HAHAHA I'm just rough ridin' with you it's macaroni and cheese. :drool:
-
I had some mac and cheese for lunch today. It was bad. It barely had any cheese and tasted like meh.
Sent from my iPhone using Tapatalk
-
I had some mac and cheese for lunch today. It was bad. It barely had any cheese and tasted like meh.
Sent from my iPhone using Tapatalk
:horrorsurprise:
ME TOO
-
I had some mac and cheese for lunch today. It was bad. It barely had any cheese and tasted like meh.
Sent from my iPhone using Tapatalk
:horrorsurprise:
ME TOO
Thoughts and Prayers, fellas. Hopefully this thread can help improve everyone's mac & cheese eating experiences going forward.
-
i'm going to go all obvsies on you guys...capital grille's lobster baked mac & cheese is solid.
-
i'm going to go all obvsies on you guys...capital grille's lobster baked mac & cheese is solid.
SMH. Mccormick and Schmicks is waaaaaay better.
-
much thanks for super elite dinner recommendo for tonight goEMAW :drool:
-
I don't like cheese and seafood together.
-
i'm going to go all obvsies on you guys...capital grille's lobster baked mac & cheese is solid.
SMH. Mccormick and Schmicks is waaaaaay better.
dumbass.
-
had "mexican" mac & cheese for dinner. :drink:
-
i'm going to go all obvsies on you guys...capital grille's lobster baked mac & cheese is solid.
SMH. Mccormick and Schmicks is waaaaaay better.
dumbass.
:flush:
-
diced jalapeno, smoked gouda, gruyere, chedda, fresh grated parmesan, sherry...
The only way to mac-n-cheez
-
I like to take big bites when it's just chowder and butter.
-
I like to take big bites when it's just chowder and butter.
pepper or no?
-
I like to take big bites when it's just chowder and butter.
pepper or no?
sometimes, but not while I'm getting my fresh melted butter/chowder tastes in.
-
i pepper the living crap out of my mac and cheese, fresh ground, of course.
-
Here's the weird thing- I usually use fresh ground pepper on everything but, for some reason, I prefer the powdery crap on M&C. Weird, I know.
-
Yardhouse mac FTW.
-
I always add Cream of Mushroom soup to mine.
-
Gross
-
you guys, this weekend I'm making the TJs Gruyere/Cheddar, black truffle oil mac & cheese. I'm already excited about it. it's going to be fantastic. will post pics.
-
panko and remember the roux. and remember to use more cheese than you think you need and tons of butter. oh man, can't wait. i get an order of cap grills on friday nights. oh man.
-
if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.
-
onion!
-
you guys, this weekend I'm making the TJs Gruyere/Cheddar, black truffle oil mac & cheese. I'm already excited about it. it's going to be fantastic. will post pics.
just made mine tonight :cool:
used 1/2 gruyere, 1/4 smoked cheddar/swiss mix, 1/4 whole foods sharp cheddar and grated some fresh parm. panko and black truffle oil on top. also mixed in some bacon and baby portabello's. was so damn delicious.
-
did you take any pictures?
-
if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.
lol (at you, not with you)
-
if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.
My roux for M&C is about a 3-5 min roux. Don't want a dark, or even medium roux.
-
if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.
My roux for M&C is about a 3-5 min roux. Don't want a dark, or even medium roux.
ya rusty is a complete clown. i imagine him using a béchamel sauce for his mac and cheese :lol:
-
did you take any pictures?
I was also hoping to have seen some Mac & Cheese pr0n by now. I'm going to create a dish involving Gruyere and bacon this weekend and will be putting pics up. Hopefully SFW but no guarantees.
-
did you take any pictures?
my bad :frown:
-
if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.
My roux for M&C is about a 3-5 min roux. Don't want a dark, or even medium roux.
so how does one make a roux exactly? i whisked some flour in with my milk and h&h.. but i didn't put it over heat or anything..
-
milk in your roux? lolokgoodluckwiththat :lol:
-
milk in your roux? lolokgoodluckwiththat :lol:
why so mean SD :dunno:
help a bro out :shakesfist:
-
milk in your roux? lolokgoodluckwiththat :lol:
why so mean SD :dunno:
help a bro out :shakesfist:
just melt butter and whisk in an equal amount of flour and keep whisking it until it's the color you want.
-
thanks SD :cheers:
-
I am bad at cooking. Will I still be able to make delicious mac and cheese? :dunno:
-
I am bad at cooking. Will I still be able to make delicious mac and cheese? :dunno:
well, after reading rusty's evaluation of mac and cheese I have determined that "delicious mac and cheese" is a hilariously relative term.
-
even the best mac and cheese in the world isn't worth 3 pages.
-
even the best mac and cheese in the world isn't worth 3 pages.
add cire to the list of people who've never had good mac and cheese.
-
milk in your roux? lolokgoodluckwiththat :lol:
man. man oh man. steve dave talking smack on someone for not knowing how to get their roux on. i've seen everything. those ksufans archives would come in handy right about now.
-
i'm going to go all obvsies on you guys...capital grille's lobster baked mac & cheese is solid.
yeah dude. yeah.
-
milk in your roux? lolokgoodluckwiththat :lol:
why so mean SD :dunno:
help a bro out :shakesfist:
just melt butter and whisk in an equal amount of flour and keep whisking it until it's the color you want.
The "equal parts" can be played with depending on how much thickening you need from your roux. For example, my gumbo recipe uses a 3:1 ratio of flour to Butter/oil.
If you like your mac thicker/less creamy, use more flour. If you like it with a thinner/runnier sauce, use less(when I say less, I wouldn't go below the 1:1 ratio).
-
3:1 ratio for gumb? wtf
-
3:1 ratio for gumb? wtf
Yep. 9 table spoons flour, 3 table spoons olive oil or bacon fat. Sometimes I use even more flour. It is very dry and crumbly until it's been in the skillet for about 45 min or so, then it turns into what looks like very dark and very thick peanut butter. Stir it until it is just short of mahogany.
That amt is used in a very large stock pot. When I make it, I make a lot.
-
1 Corinthians 13:11
-
A roux is equal parts flour to fat. Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro. Also, do you not use file? Seems like that much flour+ file would equal a gumbo flavored paste.
-
someone who knows what they are talking about post a delicious mac and cheese recipe.
TIA
-
A roux is equal parts flour to fat. Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro. Also, do you not use file? Seems like that much flour+ file would equal a gumbo flavored paste.
I have cook books written by cajun chefs that disagree.
Also, I use file sometimes, but not all the time.
Negative on the paste assumption. It's all about quantity of liquid. Again, I use a v large stock pot. So much so that it takes a good 2 hours plus to cook down.
Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.
I can't imagine putting the amount of oil a 1:1 would require in a gumbo. Would make it v oily and rob the seafood flavor at least somewhat.
-
SD's recommendo on drizzling black truffle oil over panko is the tits
-
someone who knows what they are talking about post a delicious mac and cheese recipe.
TIA
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups half and half
8 ounces (2 cups) dry elbow macaroni
12 ounces of TJ's Cheddar/Gruyere cheese grated
2 ounces ( 1/2 cup) crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons Hot Sauce
Black truffle (if you have it, just oil will be fine if not)
Salt and freshly ground black pepper, to taste
Bread crumbs
Black truffle oil, to taste
PreparationIn a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to "cook" the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.
While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.
When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and black truffle shavings. Season with salt and pepper.
Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Transfer to oven safe dish (I just do it in a glazed dutch oven so I transfer the entire thing) and top with bread crumbs (and black truffle oil if you didn't add black truffle shavings). Broil until golden brown. Lightly drizzle with black truffle oil.
-
tl, dnr
-
tl, dnr
hmmm, just as good as any mac and cheese you can make! hmmm, hmmm
-
that thirty minute roux making sesh sure sounds amazing! :love;
-
someone who knows what they are talking about post a delicious mac and cheese recipe.
TIA
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups half and half
8 ounces (2 cups) dry elbow macaroni
12 ounces of TJ's Cheddar/Gruyere cheese grated
2 ounces ( 1/2 cup) crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons Hot Sauce
Black truffle (if you have it, just oil will be fine if not)
Salt and freshly ground black pepper, to taste
Bread crumbs
Black truffle oil, to taste
PreparationIn a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to "cook" the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.
While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.
When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and black truffle shavings. Season with salt and pepper.
Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Transfer to oven safe dish (I just do it in a glazed dutch oven so I transfer the entire thing) and top with bread crumbs (and black truffle oil if you didn't add black truffle shavings). Broil until golden brown. Lightly drizzle with black truffle oil.
Am going to try this this weekend. I never cook so we will see how it goes.
-
hey steve dave, have any recipes for gourmet PBJ's or something? :lol:
-
A roux is equal parts flour to fat. Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro. Also, do you not use file? Seems like that much flour+ file would equal a gumbo flavored paste.
I have cook books written by cajun chefs that disagree.
Also, I use file sometimes, but not all the time.
Negative on the paste assumption. It's all about quantity of liquid. Again, I use a v large stock pot. So much so that it takes a good 2 hours plus to cook down.
Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.
I can't imagine putting the amount of oil a 1:1 would require in a gumbo. Would make it v oily and rob the seafood flavor at least somewhat.
cns casey what size do you use? i use the 7 1/4 qt le creuset round dutch oven and love it. except its heavy for when you try to clean it.
-
A roux is equal parts flour to fat. Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro. Also, do you not use file? Seems like that much flour+ file would equal a gumbo flavored paste.
I have cook books written by cajun chefs that disagree.
Also, I use file sometimes, but not all the time.
Negative on the paste assumption. It's all about quantity of liquid. Again, I use a v large stock pot. So much so that it takes a good 2 hours plus to cook down.
Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.
I can't imagine putting the amount of oil a 1:1 would require in a gumbo. Would make it v oily and rob the seafood flavor at least somewhat.
cns casey what size do you use? i use the 7 1/4 qt le creuset round dutch oven and love it. except its heavy for when you try to clean it.
Will have to look at it when I get home. I honestly don't remember.
-
if it's anything less than a 50 gallon drum i'm going to be disappointed.
-
Maybe he's making a gumbo cake?
-
if it's anything less than a 50 gallon drum i'm going to be disappointed.
Just checked. It doesn't say on the pot(pretty old) but I set it next to my 6qt pot and it has to be at least 18qt.
It seriously looks like something the lunch lady would serve out of in a school cafeteria. Big.
-
Maybe he's making a gumbo cake?
I will take pics next time and post.
-
I would like to have some of your gumbo CNS. What is your schedule looking like for the first football game?
-
I would like to have some of your gumbo CNS. What is your schedule looking like for the first football game?
We'll have to wait and see. I may have a wedding in Wichita on Sept 8th or 9th. :dubious:
-
I would like to have some of your gumbo CNS. What is your schedule looking like for the first football game?
We'll have to wait and see. I may have a wedding in Wichita on Sept 8th or 9th. :dubious:
miami game then
-
I would like to have some of your gumbo CNS. What is your schedule looking like for the first football game?
We'll have to wait and see. I may have a wedding in Wichita on Sept 8th or 9th. :dubious:
miami game then
:cheers:
-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1122.photobucket.com%2Falbums%2Fl531%2Frogerthegreat%2Fmac.jpg&hash=1f79f830a0ffd8696e966a19b15f55e82ae20a4e)
-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1122.photobucket.com%2Falbums%2Fl531%2Frogerthegreat%2Fmac.jpg&hash=1f79f830a0ffd8696e966a19b15f55e82ae20a4e)
:thumbs:
-
I made an epic batch of gourmet Mac and Cheese last night. Unfortunately photo sharing sites are blocked here at work so I'm violating my own rule about not posting pics. I have a sweet cellphone pic if someone wants!!
8 oz elbow macaroni
1/4 C. butter
1/4 C. flour
3 slices bacon, crumbled
1/2 C. diced onion
8 oz. Gruyere cheese
4 oz. sharp cheddar
3 C. Half and half
1/4 C. Panko
In medium saucepan cook butter and flour for a few minutes until a basic roux forms. Pour in half and half, whisking constantly until smooth. Add in shredded cheese a couple of pinches at a time. Continue whisking until cheese is melted and the sauce is smooth. Add diced onion and bacon to sauce. While cheese sauce is simmering, cook macaroni until al dente.
Dump macaroni into a 2Q glass baking dish. Pour cheese sauce on macaroni and stir until blended well. Top with Panko. Place in 375 degree oven uncovered for about 20-25 minutes, until bubbly and top turns golden brown.
The Gruyere and cream made all the difference from my usual recipe. It was way more creamy, gooey and cheesy than using just cheddar and milk. Dillon's was selling Gruyere for the low price of $16.99 per pound so I probbaly won't be making this version too often. Yeah, yeah, insert obligatory :kstategrad: here but I don't even spend that much on steak.
-
Trader Joe's has fantastic deals on cheeses like that.
-
ya you just bought an expensive Gruyère, they all aren't that much. glad you liked it though. pics later pls? great news.
-
ya you just bought an expensive Gruyère, they all aren't that much. glad you liked it though. pics later pls? great news.
Yeah I'll have to do some some shopping around next time I go for the Gruyere. Not falling for your Trader Joe's bragging bait Steve Dave. Pics to be up soon hopefully.
Spoiler Alert: It looks a lot like Johnny Wichita's pic except in a clear glass dish.
-
ya you just bought an expensive Gruyère, they all aren't that much. glad you liked it though. pics later pls? great news.
Yeah I'll have to do some some shopping around next time I go for the Gruyere. Not falling for your Trader Joe's bragging bait Steve Dave. Pics to be up soon hopefully.
Spoiler Alert: It looks a lot like Johnny Wichita's pic except in a clear glass dish.
JW's dish looks elite too
-
I don't follow a recipe at all when I make mine. I consider it to be an art.
I just know I need noodles, milk, and some kind of cheese. Then I go into a sort of trance, then 20 minutes later, I start eating.
-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1122.photobucket.com%2Falbums%2Fl531%2Frogerthegreat%2Fmac.jpg&hash=1f79f830a0ffd8696e966a19b15f55e82ae20a4e)
Bring this to the pak tomorrow.
-
made some the other night with some cubes of smoked ham.
-
Noodles & Co's Wisconsin mac n' cheese isn't too shabby either. :lick:
-
Noodles & Co's Wisconsin mac n' cheese isn't too shabby either. :lick:
yeah, it's not bad....if you enjoy shoveling huge scoops of dogshit into your mouth.
-
made some the other night with some cubes of smoked ham.
i did that this winter when i had some honey baked ham leftover. it was very good.
with the rest of the leftover ham, i made split pea soup.
-
Bring this to the pak tomorrow.
I would but I doubt that much cheese sauce will get by the 3 oz. rule. :excited:
-
Bring this to the pak tomorrow.
I would but I doubt that much cheese sauce will get by the 3 oz. rule. :excited:
:dubious:
-
Bring this to the pak tomorrow.
I would but I doubt that much cheese sauce will get by the 3 oz. rule. :excited:
:dubious:
:dubious: :dubious:
-
This thread makes me want to go to BRGR and get their mac n cheese
This. I would do BRGR Pak any day of the week.
-
BRGR mac n cheese is good...if you enjoy stuffing fistfulls of dogshit into your mouth
-
BRGR mac n cheese is good...if you enjoy stuffing fistfulls of dogshit into your mouth
:lol: this guy
-
Rock Bottom Brewery has the only decent mnc I've had from a restaurant. Otherwise, homemade is the way to go.
-
BRGR mac n cheese is good...if you enjoy stuffing fistfulls of dogshit into your mouth
:lol: this guy
it's awful. I am sad for you.
-
Blue Moose has pretty decent M&C....add the pork belly :excited:
-
BRGR mac n cheese is good...if you enjoy stuffing fistfulls of dogshit into your mouth
:lol: this guy
it's awful. I am sad for you.
no, denied
-
Gouda Mac ’n’ Cheese
Written by Laura Onstot
© Yasmin Alishav
Mac ’n’ cheese might not traditionally be thought of as a food for lovers, but Tricia Lawver’s recipe has a very romantic origin. “My parents met in, like, sixth grade and dated all through high school,” she explains.
Her dad went into the military and her newly married parents moved to Berlin. When they returned to the United States, “they brought some of the German tradition back,” Tricia says. Her mom, for instance, would make macaroni and cheese with kielbasa sausage in it.
When 39-year-old Tricia started making her own version of the family recipe, she made a few tweaks in the direction of gourmet. “I started using smoked Gouda cheese, or sometimes I’ll use truffle cheese,” she says.
These days, Tricia, a former ballet dancer who’s now a server and bartender, breaks out the upscale version of her parents’ recipe when she entertains. Thanks to a plethora of friends and family nearby, it’s common to have big crowds on special occasions.
She’ll throw an Election Night bash or host a casual pre-Christmas dinner, and her Gouda mac ’n’ cheese regularly makes an appearance. “[The recipe] makes a big portion — it’s always something we can have at a buffet,” she says. “And macaroni and cheese is a food that everyone loves.”
© Yasmin Alishav
Ingredients:
1?2 pound shell pasta
3 tablespoons olive oil, divided
4 kielbasa sausages
2 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
3 1/2 cups whole milk
4 whole cloves
2 bay leaves
1/2 white onion
Pinch of nutmeg
2 cups shredded smoked Gouda cheese, divided
Salt and white pepper
1 1/2 cups breadcrumbs
Directions:
Prep Time: 45 minutes
Cook Time: 45 minutes
Makes: 4 servings
1. Preheat oven to 375 degrees.
2. Read cooking directions on pasta package. Boil pasta in salted water for 3/4 of the recommended cooking time. At that point, drain pasta and run under cold water, or plunge into an ice bath. Once cool, toss in 1 tablespoon olive oil and set aside.
3. Cut sausage on the bias into1?4-inch pieces.
4. Sauté kielbasa in 1 teaspoon butter and remaining 2 tablespoons olive oil until crispy, about 10-15 minutes on medium-high heat. Using a slotted spoon, remove cooked sausage from pan and set aside.
5. Add 1 1/2 tablespoons butter to the same pan and melt on low to medium heat.
6. Sprinkle flour over butter and oil, and cook 3-4 minutes, stirring frequently. Slowly whisk in milk, stirring constantly. Bring mixture to a simmer.
7. Use cloves to attach bay leaves to onion. (Push cloves through bay leaves and into onion.) Place onion into milk mixture and simmer over medium heat 20-30 minutes, stirring occasionally.
8. Strain milk mixture through a mesh strainer. Add nutmeg and 1 1/2 cups gouda. Stir until melted.
9. Add sausage and shells to sauce, and season to taste with salt and pepper.
9. Place mixture in a glass baking dish, and sprinkle with remaining cheese and breadcrumbs. Wrap in foil.
10. Bake for 30 minutes and remove foil. Set oven to broil. Broil top for 2-4 minutes, until golden.
11. Remove from oven and let rest 10 minutes before serving.
???
-
:dnr: after the first paragraph or so but, YES!!, I would eat the crap out of some M&C with sausage in it.
-
Rock Bottom Brewery has the only decent mnc I've had from a restaurant. Otherwise, homemade is the way to go.
Is that Old Chicago plus?
-
Rock Bottom does own the midwest OCs...
-
BRGR mac n cheese is good...if you enjoy stuffing fistfulls of dogshit into your mouth
:lol: this guy
it's awful. I am sad for you.
You're just mad Blanc expanded into Omaha instead of (the much better) BRGR