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Posted on 12/21/12 at 9:05 pm to Tech Ronnie
Louisiana Lady, I am sure you would only want to add a pinch of Nutmeg. Maybe 1/2 Teaspoon, add it when you are making the cheese sauce.
Note: Mac N Cheese Recipe is not precise. For instance after boiling the elbow macaroni add the noodles to the cheese sauce a little at a time. This way you can judge if you want it creamier/cheesier or not. I usually don't add all of the noodles.
Salted or Un-Salted Butter? I usually use unsalted butter. The cheese adds some salt to it already. My advice is to always taste everything you make when cooking. I am amazed to talk to people who don't taste what they are cooking.
Note: Mac N Cheese Recipe is not precise. For instance after boiling the elbow macaroni add the noodles to the cheese sauce a little at a time. This way you can judge if you want it creamier/cheesier or not. I usually don't add all of the noodles.
Salted or Un-Salted Butter? I usually use unsalted butter. The cheese adds some salt to it already. My advice is to always taste everything you make when cooking. I am amazed to talk to people who don't taste what they are cooking.
This post was edited on 12/21/12 at 9:11 pm
Posted on 12/21/12 at 9:07 pm to LSUAfro
I buy unsalted too, but I like to know if the recipe calls for more salt due to the butter
Posted on 12/21/12 at 9:44 pm to Lester Earl
quote:
mild cheddar, fontina, & gruyere cheeses
The gruyere really makes the dish. I usually fold in some baby leaf spinach and top with panko and crumbled bacon, then bake for a few minutes to brown the top.
Posted on 12/21/12 at 9:45 pm to Lester Earl
Fried Mac and Cheese Balls -- these will change your life.
Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve
Directions
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve
Directions
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
Posted on 12/21/12 at 9:51 pm to Lester Earl
I made a small batch cause I don't like feeding people things that aren't good. So I had to taste first. Came out good
Posted on 12/21/12 at 10:40 pm to Lester Earl
That's the recipe I use as well. Only modification is I don't use as much mustard as they do. Excellent recipe.
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