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Old 02-24-2015, 06:59 PM
 
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Regretfully, I didn't pay close attention to my mother's baked macaroni and cheese recipe. It had cheese browned on top. Without the onions most recipes have, does anyone know what I mean? Also, is bananas and sour cream a Kosher dish?
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Old 02-24-2015, 07:08 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Kosher means that whatever food we're talking about conforms with Jewish dietary laws. Bananas are natural fruit and are, therefore, always kosher. Sour cream -- you'd have to look at the package and see if it has the kosher stamps. Sour cream would definitely NOT be kosher if it were served with a slab of beef.
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Old 03-01-2015, 01:08 PM
 
Location: Florida (SW)
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I have never had mac and cheese with onions on the top; I am assuming that you mean French's Onions like are used on "green bean casserole".

I make a roux by melting butter or margarine and adding an equal amount of flour to the pan and make a paste. (a little more than a quarter of a cup each) and then after cooking and stirring about a min or two....and hot milk (I think it is about 2 or 3 cups)....stir till thickened...add and melt in your cheese....choose cheddar or American or even Velveeta or a mixture of what you have in the house... its all good..if it is too thick add more milk....pour this over cooked al dente macaroni...(the least amount of time in the instructions on the box)....put this mac and cheese mixture in a pyrex 13x9 inch pan....and bake about 40 mins at 350 (pre heat your oven)....when the top looks like moms....it is done. enjoy.

If your Mom's was some time ago.....there is a good chance you are remembering the velvety goodness of Velveeta.....tho it is looked down on these days....by some....it melts beautifully.

Last edited by elston; 03-01-2015 at 01:13 PM.. Reason: I forgot to add the cheese...whoops!
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Old 03-03-2015, 05:49 PM
 
Location: Lost in Montana *recalculating*...
16,832 posts, read 19,590,922 times
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Quote:
Originally Posted by elston View Post
I have never had mac and cheese with onions on the top; I am assuming that you mean French's Onions like are used on "green bean casserole".

I make a roux by melting butter or margarine and adding an equal amount of flour to the pan and make a paste. (a little more than a quarter of a cup each) and then after cooking and stirring about a min or two....and hot milk (I think it is about 2 or 3 cups)....stir till thickened...add and melt in your cheese....choose cheddar or American or even Velveeta or a mixture of what you have in the house... its all good..if it is too thick add more milk....pour this over cooked al dente macaroni...(the least amount of time in the instructions on the box)....put this mac and cheese mixture in a pyrex 13x9 inch pan....and bake about 40 mins at 350 (pre heat your oven)....when the top looks like moms....it is done. enjoy.

If your Mom's was some time ago.....there is a good chance you are remembering the velvety goodness of Velveeta.....tho it is looked down on these days....by some....it melts beautifully.
That's how we make it! This is the recipe that is closest to how to make the most perfect, tasty mac and cheese ever!

Classic Macaroni and Cheese Recipe - CHOW.com
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Old 03-03-2015, 06:52 PM
 
Location: Florida (SW)
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Originally Posted by Threerun View Post
That's how we make it! This is the recipe that is closest to how to make the most perfect, tasty mac and cheese ever!

Classic Macaroni and Cheese Recipe - CHOW.com
On my current diet it will be years, if ever, that I can have mac and cheese again.
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Old 03-12-2015, 03:05 AM
 
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Thank You.
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Old 03-22-2015, 11:53 PM
 
Location: Living rent free in your head
40,872 posts, read 21,986,477 times
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Quote:
Originally Posted by elston View Post
I have never had mac and cheese with onions on the top; I am assuming that you mean French's Onions like are used on "green bean casserole".

I make a roux by melting butter or margarine and adding an equal amount of flour to the pan and make a paste. (a little more than a quarter of a cup each) and then after cooking and stirring about a min or two....and hot milk (I think it is about 2 or 3 cups)....stir till thickened...add and melt in your cheese....choose cheddar or American or even Velveeta or a mixture of what you have in the house... its all good..if it is too thick add more milk....pour this over cooked al dente macaroni...(the least amount of time in the instructions on the box)....put this mac and cheese mixture in a pyrex 13x9 inch pan....and bake about 40 mins at 350 (pre heat your oven)....when the top looks like moms....it is done. enjoy.

If your Mom's was some time ago.....there is a good chance you are remembering the velvety goodness of Velveeta.....tho it is looked down on these days....by some....it melts beautifully.
yep, that's the way to make mac and cheese!
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Old 03-24-2015, 06:53 AM
 
Location: St Thomas, US Virgin Islands
24,669 posts, read 66,532,987 times
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HEAVENLY "GOURMET" MAC 'N' CHEESE
White bread - about 4 cups
Butter
8 oz. macaroni
¼ cup flour
3 cups milk
1 lb Jarlsberg or Swiss
½ lb feta
1 tsp. ground cinnamon
1/3 tsp freshly nutmeg
Ground black pepper and salt to taste
Olive oil
8 large shallots, finely chopped
16 oz. baby spinach, roughly chopped
8 scallions sliced into rounds
About 1/2 cup chopped fresh dill

INSTRUCTIONS
1. Process bread in food processor, remove and add in enough melted butter to bind together for the topping.

2. Make béchamel sauce - about 1 cup butter with the flour to make a roux, then continue whisking and add the milk. When it’s thick, remove from heat and stir in the Jarlsberg and the seasonings.

Par-boil the macaroni about 4 minutes, set aside.

Sauté the shallots in olive oil until soft. Add spinach and scallions and cook for about 3-4 minutes until wilted.

Combine the shallot mixture with the béchamel sauce. Add dill and macaroni.

Pop into 9X13 baking fish, sprinkle breadcrumb mix with crumbled feta on top and cook in 350 oven for about 30 minutes ‘til golden brown and bubbly. Let set for about 10 minutes before serving.


It really is heavenly!
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Old 03-24-2015, 08:52 AM
 
2,382 posts, read 5,135,270 times
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Quote:
Originally Posted by elston View Post
I have never had mac and cheese with onions on the top; I am assuming that you mean French's Onions like are used on "green bean casserole".

I make a roux by melting butter or margarine and adding an equal amount of flour to the pan and make a paste. (a little more than a quarter of a cup each) and then after cooking and stirring about a min or two....and hot milk (I think it is about 2 or 3 cups)....stir till thickened...add and melt in your cheese....choose cheddar or American or even Velveeta or a mixture of what you have in the house... its all good..if it is too thick add more milk....pour this over cooked al dente macaroni...(the least amount of time in the instructions on the box)....put this mac and cheese mixture in a pyrex 13x9 inch pan....and bake about 40 mins at 350 (pre heat your oven)....when the top looks like moms....it is done. enjoy.

If your Mom's was some time ago.....there is a good chance you are remembering the velvety goodness of Velveeta.....tho it is looked down on these days....by some....it melts beautifully.


Mom's Favorite Baked Mac and Cheese Recipe - Allrecipes.com

Your recipes sounds very like the one I use off of allrecipes.com

I agree with previous poster - it's not a diet food.

I make a double batch (or more) every holiday meal - started when my daughter was a toddler to make sure there would be something she'd eat and everyone else really liked it so I kept making it. We often have a rather large crowd for holiday meals, so it's relatively cheap to make and easy to make ahead of time....

Make sure the milk it warm before you add it and it's also helpful to really butter/grease the pan before you put the mixture in if you are using a glass casserole dish
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Old 03-25-2015, 07:41 AM
 
Location: North Idaho
30,188 posts, read 41,260,899 times
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My mother's mac and cheese was cooked elbow macaroni, layered with a good quality grated cheddar with some white sauce poured over it. Topped with a bit more grated cheddar and baked until bubbly hot and the top layer of cheese was toasted.

Because of economy (this used to be a cheap dish to make), the amount of cheese was a bit stingy. This makes the very best mac and cheese, ever. It's her mother's recipe, so at least form the 1940's or 1930's. Maybe it was her grandmother's recipe, so maybe the recipe is older than that.
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