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    #1 Guest_Battle Bunny Heaven_*

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    Posted 22 January 2019 - 02:53 PM

    How come you make the best mac and cheese? I wanna know the secret! Can you share recipes maybe that I can try? I have no daddy so I have to make my own little food! Thank you so muchhhhh! <3 



    #2 Guest_TheBetterDaddy_*

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    Posted 22 January 2019 - 05:47 PM

    You Littles and your mac and cheese lol

     

    Here's a simple one, mac and cheese can actually get kind of complicated but this one's good and easy

     

     

    8 oz box of elbow macaroni
    1/4 cup of butter (it's marked on the side of a stick)
    1/4 cup of flour
    2 cups of whole milk
    2-2 1/2 cups of cheddar cheese (use two kinds, one mild one more sharp)
    Salt for the water (about a teaspoon)
    pinch of salt and pepper for later
     
    Boil a pot of water, with some salt (teaspoon or so). Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but still kind of firm.  Don't make it soggy.
     
    Melt the butter in a saucepan over medium heat.  Stir in your flour, a nice pinch of salt, a little bit of pepper, maybe a pinch and stir it until it's smooth, about 5 minutes. Slowly pour the milk into butter-flour mixture and  continuously stir it until the mixture is smooth and bubbling.  That should take a few minutes, maybe about 5 minutes. The important thing is to keep stirring that milk so it doesn't burn and clump.   Add Cheddar cheese to the milk mixture and stir until the cheese is melted, 2 to 4 minutes.   Pour the macaroni into the pan with the cheese and stir it up.  Add more salt and pepper to taste.  Don't be afraid to use more than 2 cups of cheddar, you can go to 2.5 if you like.  Also experiment with different cheeses to taste.

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    #3 Double Side Daddy

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    Posted 22 January 2019 - 05:58 PM

     

    You Littles and your mac and cheese lol

     

    Here's a simple one, mac and cheese can actually get kind of complicated but this one's good and easy

     

     

    8 oz box of elbow macaroni
    1/4 cup of butter (it's marked on the side of a stick)
    1/4 cup of flour
    2 cups of whole milk
    2-2 1/2 cups of cheddar cheese (use two kinds, one mild one more sharp)
    Salt for the water (about a teaspoon)
    pinch of salt and pepper for later
     
    Boil a pot of water, with some salt (teaspoon or so). Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but still kind of firm.  Don't make it soggy.
     
    Melt the butter in a saucepan over medium heat.  Stir in your flour, a nice pinch of salt, a little bit of pepper, maybe a pinch and stir it until it's smooth, about 5 minutes. Slowly pour the milk into butter-flour mixture and  continuously stir it until the mixture is smooth and bubbling.  That should take a few minutes, maybe about 5 minutes. The important thing is to keep stirring that milk so it doesn't burn and clump.   Add Cheddar cheese to the milk mixture and stir until the cheese is melted, 2 to 4 minutes.   Pour the macaroni into the pan with the cheese and stir it up.  Add more salt and pepper to taste.  Don't be afraid to use more than 2 cups of cheddar, you can go to 2.5 if you like.  Also experiment with different cheeses to taste.

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    #4 Babby_chimchim

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    Posted 22 January 2019 - 06:09 PM

    1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
    2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
    3. Fold macaroni into cheese sauce until coated.
    4.  
    5.  
    6. Thats my mommys recipe 


    #5 daddyk0481

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    Posted 22 January 2019 - 07:35 PM

    I have two that are my favorite to make. The first is just a straightforward home cooking style and the second is if you are feeling fancy and want to treat yourself!

     

     

     

    Recipe 1:

    •  2 and 1/4 cups dry elbow macaroni
    •  1/4 cup (half stick) butter
    •  1/4 cup flour
    •  1/3 cup heavy cream
    •  2/3 cup milk
    •  1 teaspoon salt
    •  1/2 teaspoon pepper
    •  2/3 cup shredded mozzarella cheese
    •  1 and 1/3 cup shredded SHARP cheddar cheese
    •  1/2 pound cheese cut into slices

    Crumb topping

    • 1/4 cup (half stick) butter, melted
    •  2/3 cup Panko bread crumbs
    1. Preheat your oven to 350 degrees F. Grease an 8x8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
    2. In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there's enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn't stick.)
    3. Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.
    4. Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir 1 more minute.
    5. Remove from heat and gradually stir in the shredded mozzarella and cheddar. If it is not melting, put it back on the burner over very low heat, stirring until the cheese is incorporated.
    6. Stir the cheese sauce into the cooked macaroni. It's pretty thick.
    7. Pour half of the mac and cheese into the prepared casserole dish.
    8. Add the 1/2 pound layer of cheese slices. 
    9. Pour the other half of the mac and cheese on top and spread.
    10. In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
    11. Bake for 20-25 minutes at 350. The top should be turning golden brown and the mac and cheese should be bubbly.

    ​I can't remember where I found this recipe, but it is seriously delicious. I try to make it my own and change up the cheeses or by adding bacon. It is pretty forgiving on additional ingredients.

     

    The second one is from Ina Gartner (Barefoot Contessa). It is delicious and is one that I have made only on holidays or special occasions. Mostly due to the fact of my location and the ability to get decent lobster.

     

    Kosher salt

    Vegetable oil

    1 pound cavatappi or elbow macaroni

    1 quart of milk

    8 tablespoons unsalted butter, divide

    1/2 cup all-purpose flour

    12 ounces Gruyere cheese, grated (4 cups)

    8 ounces extra-sharp Cheddar, grated (2 cups)

    1/2 teaspoon freshly ground black pepper

    1/2 teaspoon nutmeg

    1 1/2 pounds cooked lobster meat

    1 1/2 cups fresh white bread crumbs (5 slices, crust removed)

     

    Instructions:

    1. Preheat the oven to 375 degrees F.

    2. Drizzle oil into large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

    3. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon of salt, the pepper and the nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes ( I usually just put this in a medium baking dish).

    4.  Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.

     

    The biggest pain is getting lobster that is worth a damn. I have made this with fresh shipped in from Maine, frozen pre-cooked in a bag that I found at Sams Club, and with frozen lobsters that I also purchased at Sams Club. The best was obviously the fresh, but the pre-cooked frozen in a bag wasn't terrible. I enjoy this recipe a lot, but I love to cook as I find it therapeutic. Let me know if you try one of these and how you like them.

     

     



    #6 junebug0325

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    Posted 22 January 2019 - 07:51 PM

    Uhm.... I don’t know about all those fancy recipes, but I know that I like box Mac and cheese. Hehe! ^-^
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    #7 depth_of_field_ddlg

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    Posted 22 January 2019 - 10:55 PM

    Uhm.... I don’t know about all those fancy recipes, but I know that I like box Mac and cheese. Hehe! ^-^

     

    Alot of people put too much butter in the box kind. I find that half the butter makes it taste sooo much better, and pouring in milk as it reaches the ideal consistency. I'm all for home-made mac and cheese but...man it takes a while and includes ALOT of garbage cheese, unless it's the recipe above in which using gruyere is an excellent choice.


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    #8 queenjellybean πŸ’‹

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    Posted 23 January 2019 - 07:44 AM

    i really like annie's for a boxed mac + cheese that's fast + yummy! they make organic ones too, as well as whole grain alternatives (+ a rice one for gluten free!)

     

    The Giant also got me hooked on KidFresh for frozen macaroni + cheese that has hidden veggies in it that you can't taste at all!


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    #9 softly

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    Posted 23 January 2019 - 08:01 AM

    Edit: NVM, yes someone suggested baked mac 'n cheese. I typed as I was waking up lol...

    ...baked mac'n cheese. You want that delicious baked crust of noodle and cheese, underneath is the molten, ooey-gooey goodness mixed with the crunch of the golden-brown baked top.

    Edited by softly, 23 January 2019 - 08:04 AM.

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