- Joined
- Jul 28, 2007
- Messages
- 1,298
I got this off of yahoo:
Learn to make mac and cheese three different ways.
If you want to see the article go to this url:
http://food.yahoo.com/blog/themagicalmeltingpot/1576/mac-n-cheese-4-ways
The best mac 'n' cheese I ever tasted was made by Norma Jean Darden, the owner of Miss Maude's and Miss Mamie's soul food restaurants and Spoonbread Catering in New York City--check out the recipe below. But you can also easily create international versions of mac 'n' cheese by adding locally popular cheeses and proteins such as salami, ham, or shrimp and local flavors such as dill or chili peppers. Read on for four gourmet versions that shed a whole new light on what mac n' cheese can be! Just add a salad and you've got dinner. Enjoy!
Norma Jean Darden's Mac 'n' Cheese
(makes approximately 6 servings)
2 cups dry macaroni
2 teaspoons salt
1 can (12 oz.) evaporated milk
2 large eggs, beaten
3 cups cheddar cheese, shredded
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Grease a 9" X 13" baking dish.
3. Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.
4. In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of the the cheese, the 1/2 teaspoon salt, melted butter. and cooked pasta.
5. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.
6. Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.
Italian Mac 'n' Cheese
Proceed as above, but add:
4 ounces dry salami (hot or regular), thinly sliced and cut into 1/4" pieces. This should make approximately 3/4 cup, firmly packed.
1 cup sun-dried tomatoes, cut in 1/4" pieces or shredded. If you use the kind that's packed in oil, drain the oil.
Substitute 3 cups of shredded Italian Blend cheese (Quattro Formaggio with Parmesan, Asiago, Fontina, and Mild Provolone) instead of the Cheddar. If you can't find the Italian Blend, use any of these cheeses, or ideally some combination.
Mexican Mac 'n' Cheese
Proceed as above, but add:
1 4-oz. can chopped chilis (mild or hot)
1/2 teaspoon salt
Substitute 3 cups of shredded Mexican Blend cheese (sharp cheddar, monterey jack, asadero, queso blanco) instead of all cheddar. If you can't find the Mexican blend, use any of these cheeses, or ideally some combination.
Swiss Mac 'n' Cheese
Proceed as above, but add:
6 ounces sliced, cooked ham, cut in 1/4" pieces (approximately 1 cup, firmly packed)
Substitute 3 cups of Swiss cheese, shredded or sliced and cut in 1/4" pieces.
Danish Mac 'n' Cheese
Proceed as above, but add:
2 cups cooked shrimp (baby shrimp or any size, cut in 1/4" pieces
1/2 cup fresh dill, finely chopped (or more if you love dill)
1/2 teaspoon salt
Substitute 3 cups of Havarti cheese (plain or with dill), shredded, or sliced and cut in 1/4" pieces.
For more visit, www.magicalmeltingpot.com.
Learn to make mac and cheese three different ways.
If you want to see the article go to this url:
http://food.yahoo.com/blog/themagicalmeltingpot/1576/mac-n-cheese-4-ways
The best mac 'n' cheese I ever tasted was made by Norma Jean Darden, the owner of Miss Maude's and Miss Mamie's soul food restaurants and Spoonbread Catering in New York City--check out the recipe below. But you can also easily create international versions of mac 'n' cheese by adding locally popular cheeses and proteins such as salami, ham, or shrimp and local flavors such as dill or chili peppers. Read on for four gourmet versions that shed a whole new light on what mac n' cheese can be! Just add a salad and you've got dinner. Enjoy!
Norma Jean Darden's Mac 'n' Cheese
(makes approximately 6 servings)
2 cups dry macaroni
2 teaspoons salt
1 can (12 oz.) evaporated milk
2 large eggs, beaten
3 cups cheddar cheese, shredded
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Grease a 9" X 13" baking dish.
3. Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.
4. In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of the the cheese, the 1/2 teaspoon salt, melted butter. and cooked pasta.
5. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.
6. Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.
Italian Mac 'n' Cheese
Proceed as above, but add:
4 ounces dry salami (hot or regular), thinly sliced and cut into 1/4" pieces. This should make approximately 3/4 cup, firmly packed.
1 cup sun-dried tomatoes, cut in 1/4" pieces or shredded. If you use the kind that's packed in oil, drain the oil.
Substitute 3 cups of shredded Italian Blend cheese (Quattro Formaggio with Parmesan, Asiago, Fontina, and Mild Provolone) instead of the Cheddar. If you can't find the Italian Blend, use any of these cheeses, or ideally some combination.
Mexican Mac 'n' Cheese
Proceed as above, but add:
1 4-oz. can chopped chilis (mild or hot)
1/2 teaspoon salt
Substitute 3 cups of shredded Mexican Blend cheese (sharp cheddar, monterey jack, asadero, queso blanco) instead of all cheddar. If you can't find the Mexican blend, use any of these cheeses, or ideally some combination.
Swiss Mac 'n' Cheese
Proceed as above, but add:
6 ounces sliced, cooked ham, cut in 1/4" pieces (approximately 1 cup, firmly packed)
Substitute 3 cups of Swiss cheese, shredded or sliced and cut in 1/4" pieces.
Danish Mac 'n' Cheese
Proceed as above, but add:
2 cups cooked shrimp (baby shrimp or any size, cut in 1/4" pieces
1/2 cup fresh dill, finely chopped (or more if you love dill)
1/2 teaspoon salt
Substitute 3 cups of Havarti cheese (plain or with dill), shredded, or sliced and cut in 1/4" pieces.
For more visit, www.magicalmeltingpot.com.
