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Old 11-29-2017, 01:54 AM
 
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I use a 4 cheese recipe one of which must be Gruyere,as for the mac i like to use cavatappi (corkscrew macaroni)
Topped with Panko.
Loosely based on this recipe= https://www.today.com/recipes/one-pa...cheese-t100580
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Old 11-29-2017, 04:44 AM
 
Location: North Oakland
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Quote:
Originally Posted by Dirt Grinder View Post
I despise pesto.
I have never heard anyone say that before. Chacun, baby.
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Old 11-29-2017, 05:32 AM
Status: "Great Expectations" (set 4 days ago)
 
Location: Florida (SW)
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Quote:
Originally Posted by arctic_gardener View Post
The secret ingredient is mustard. Dry English mustard. It not only heightens the cheese flavor, but also acts as an emulsifier and prevents curdling (separation of the fat and protein).

Oh and Velveeta is disgusting.
I agree with the Coleman's Dry Mustard; I also add a little Worcestershire Sauce; I sometimes do add Velveeta as one of the cheeses. I think people add cream cheese for the same reason.....creaminess. I dont find it disgusting at all.
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Old 11-29-2017, 05:35 AM
Status: "Great Expectations" (set 4 days ago)
 
Location: Florida (SW)
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Originally Posted by new2colo View Post
I make Southern style baked macaroni and cheese.

I buy a box or two of elbow pasta, which I cook to my desired consistency. In a larger bowl, I combine at least one can of evaporated milk with three to four eggs per can. So, for example, two standard cans of evaporated milk would be mixed together with six to eight eggs. I add a minimal amount of salt, but about a tablespoon of black pepper to the milk/egg combination and beat that mixture together. I take extra or super sharp cheddar cheese and cut it into cubes, along with Colby jack cheese. I take a casserole dish and layer the bottom with the cooked elbows. I then take some of the cheese, along with some slices of butter, and cover that layer. I then add more of the cooked elbows on top of that layer and repeat with the butter and cheese combo, making sure that the elbows are completely covered with cheese and butter. I then take the milk, egg, salt and pepper mixture and pour it into the casserole dish, making sure that all of the macaroni elbows are completely submerged into the mixture. The top layer of cheese and butter does not have to be covered. I place the casserole dish in the oven at 350 degrees for around 35 minutes. Pull it out of the oven and you’re done.

Nothing about this recipe is remotely healthy, but I have always gotten rave reviews. I’m sure you could add bacon or try other cheeses if you want to change things around. It is important however to use extra sharp or super sharp cheddar, as that gives the dish its rich flavor without having to use mustard or any other extra items.
Thank You ..... this sounds delicious. I know mac and cheese is a favorite in the south......even makes its way to many Thanksgiving tables.
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Old 11-29-2017, 10:15 AM
 
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Originally Posted by elston View Post
I agree with the Coleman's Dry Mustard; I also add a little Worcestershire Sauce; I sometimes do add Velveeta as one of the cheeses. I think people add cream cheese for the same reason.....creaminess. I dont find it disgusting at all.
My mother used that dash of worcestershire, too. There must be some old recipe out there and I'd like to find it.
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Old 11-29-2017, 10:25 AM
 
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I had freshly cooked bacon pieces to my mac and cheese....Yummy.
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Old 11-29-2017, 12:01 PM
 
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Quote:
Originally Posted by arctic_gardener View Post
That sounds like a lot of eggs. Does the dish taste eggy?
The extra or super sharp cheese balances out the eggy taste. If you use three eggs instead of four per can of evaporated milk, it will of course reduce the chances that the dish turns out to be too eggy for your liking. This is my grandmother's recipe and she has long since passed, but I think the purpose of the eggs is to ensure that the mixture kind of binds together as opposed to just having a creamy consistency. I recommend trying a batch with three eggs/can and one with four eggs/can to see what is more palatable. I've used both and have never gotten one complaint about the eggs dominating the taste. However, if you don't use enough cheese, I would imagine that the macaroni dish could potentially taste a little too eggy.
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Old 11-29-2017, 01:49 PM
 
Location: South Bay Native
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Quote:
Originally Posted by jay5835 View Post
I have never heard anyone say that before. Chacun, baby.
I can't stand pesto either - not a fan of fresh basil, period.

Macaroni and cheese has no pesto - I don't think you can call it macaroni and cheese with that green goo in it. Call it something else.
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Old 11-29-2017, 02:21 PM
 
Location: Heart of Dixie
12,442 posts, read 13,617,849 times
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Quote:
Originally Posted by jay5835 View Post
I have never heard anyone say that before. Chacun, baby.
I had a bad experience with a poor rendition of pesto. I can still conjure that vile concoction in my mind.

Chacun à son goût.
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Old 11-29-2017, 02:26 PM
 
Location: Heart of Dixie
12,442 posts, read 13,617,849 times
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Quote:
Originally Posted by DontH8Me View Post
...Macaroni and cheese has no pesto - I don't think you can call it macaroni and cheese with that green goo in it. Call it something else.
Ha ha!! Touché. Green and gooey doesn't sound appealing.
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