Mac and Cheese

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it

into a

Quoted message said:

350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

I assume you are grating the cheese. Try mixing some flour into the
grated cheese before you add it.

Richard Jensen said:

And I hate cheese food or Valvetta...pure garbage...

Velveeta was nectar of the gods when I was a kid. Not sure what I'd
think of it today.

Is your mac & cheese recipe anything like this one?

Ingredients:

* 1 1/2 cup elbow macaroni
* 4 tablespoons butter -- divided
* 1/4 cup flour
* 3 cups milk
* 1 teaspoon dry mustard
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1 pinch ground red pepper
* 1 1/2 cup shredded sharp Cheddar cheese
* 1/4 cup freshly grated Parmesan cheese
* 1/3 cup plain dry bread crumbs

Directions:

Heat oven to 375F degrees. Cook macaroni in boiling salted water in
large saucepan just until tender, 8 minutes. Drain in colander and
rinse under cold water. Meanwhile, melt 2 tablespoons butter in large
saucepan over medium heat. Stir in flour and cook, stirring, 1 minute.
Gradually whisk in milk, mustard, salt and peppers. Bring to boil,
whisking. Boil 1 minute. Remove from heat and whisk in cheeses until
melted and smooth. Stir in drained macaroni. Pour into shallow 2-quart
baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs
and sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes
before serving.

Recipe URL:
http://www.cdkitchen.com/recipes/recs/57/Old_Fashioned_Macaroni_and_Cheese653.shtml

Richard Jensen said:

Hi,

It there anyway to keep the cheese from seperating when you put it
into a 350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru

You make a ru. Hmmm, maybe your problem is, you don't make a roux 😉

Try adding an egg to the mixture and some dried ground mustard (fer god's
sake don't use jarred yellow mustard!) before you bake it.

On the other hand, the original baked Macaroni & Cheese introduced to the
USA by Thomas Jefferson was actually quite oily. It needed a pinch of flour
to thicken the grease... or so I was told 🙂

Jill

In article <[email hidden]>,

Richard Jensen said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Don't use hard cheese. Use a soft cheddar or similar cheese. You might
also be heating your oven too much.

Richard Jensen said:

I hate cheese food or Valvetta...pure garbage...

You mean Vulvetta... you don't know what you're missing.

Sheldon

Richard Jensen said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

Mustard is an emulsifier which works quite well, it also
helps bring out the flavour of the cheese. Try a teaspoon of
English mustard powder to a pint of ru.

Noises Off

Noises Off said:

Richard Jensen wrote:

Quoted message said:

Quoted message said:

Butter and flour equal parts and make a ru . . .

Quoted message said:

powder to a pint of ru.

Small spelling nit, it's "roux".

Brian

Default User said:

Noises Off said:

Richard Jensen wrote:

Quoted message said:

Quoted message said:

Butter and flour equal parts and make a ru . . .

Quoted message said:

powder to a pint of ru.

Small spelling nit, it's "roux".

Brian

*snicker*

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

"Richard Jensen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

It there anyway to keep the cheese from seperating when you put it into a
350 degree oven.

I make the usual way...
Butter and flour equal parts and make a ru and add
the milk cooking over medium heat and then the hard cheese.

This seems to be fine untill it hits the oven...hummm

And I hate cheese food or Valvetta...pure garbage...

Please help

Richard

In article <[email hidden]>,

Richard Jensen said:

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

You need Mimi's recipe. Stays creamy and is delish. I do a couple of
things differently than her recipe. I find 1/2 T of pepper is a bit
much so I do 1/2 t. I also mix the grated cheese into the sauce until
melted rather than into the macaroni.

http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

marcella

In article <[email hidden]>,

Richard Jensen said:

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

You need Mimi's recipe. Stays creamy and is delish. I do a couple of
things differently than her recipe. I find 1/2 T of pepper is a bit
much so I do 1/2 t. I also mix the grated cheese into the sauce until
melted rather than into the macaroni.

http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

marcella

In article <[email hidden]>,

Richard Jensen said:

yep You're right about my spelling....stinks..smile

Have tried the mustard, egg and more flour, Grated cheese and Less cooking
time in the oven at 350 still not giveing me what I am looking for is a
smooth sauce...Like Kraft..."but" I may be looking for what can not be done
with hard sharp chedder cheese.

Thanks for all the help and suggestions.

Richard

You need Mimi's recipe. Stays creamy and is delish. I do a couple of
things differently than her recipe. I find 1/2 T of pepper is a bit
much so I do 1/2 t. I also mix the grated cheese into the sauce until
melted rather than into the macaroni.

http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

marcella