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mac'n'cheese
Apr. 18th, 2010 10:40 pmEveryone makes it differently. I think it's because everyone's mother made it differently.
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jw1776, it's velveeta, noodles, and hot dogs.
For me, it's "no-meat country gravy" (more traditional cooks will know this as a white sauce) with shredded cheese and seasonings and noodles, or it's Kraft, again with seasonings, and often some extra cheese.
One of the problems I've had with white sauces is making them not taste like flour - well, unless I'm making sausage gravy, at which point the sausage tends to overwhelm any flour taste. Tonight, I came pretty close. I think it helped that I started on the sauce right after I put on a pot of water; meant the sauce had more time to cook.
Besides the cup or so of shredded cheddar, I threw in a few slices of American, garlic powder, dried onion, lots of pepper, some mustard, and a small handful of bacon bits.
I don't know how I managed to get the sauce-to-noodle ratio right. Maybe I dreamed that part? But it's good, and incredibly filling compared to Kraft Dinner.
For
jw1776, it's velveeta, noodles, and hot dogs. For me, it's "no-meat country gravy" (more traditional cooks will know this as a white sauce) with shredded cheese and seasonings and noodles, or it's Kraft, again with seasonings, and often some extra cheese.
One of the problems I've had with white sauces is making them not taste like flour - well, unless I'm making sausage gravy, at which point the sausage tends to overwhelm any flour taste. Tonight, I came pretty close. I think it helped that I started on the sauce right after I put on a pot of water; meant the sauce had more time to cook.
Besides the cup or so of shredded cheddar, I threw in a few slices of American, garlic powder, dried onion, lots of pepper, some mustard, and a small handful of bacon bits.
I don't know how I managed to get the sauce-to-noodle ratio right. Maybe I dreamed that part? But it's good, and incredibly filling compared to Kraft Dinner.
