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Friday, February 02, 2007

Macaroni & Cheese

Paula sent in this incredibly simple recipe for Macaroni & Cheese.

Ingredients:

  1. 4 cups Elbow Macaroni (cook according to package directions)
  2. 2 cups grated cheddar cheese
  3. 3 eggs, beaten
  4. 1/2 cup sour cream
  5. 4 Tablespoons butter, cut into pieces
  6. 1 cup milk
Directions:
  1. Preheat oven to 350 degrees F.
  2. Once you have the macaroni cooked and drained, place in a large bowl and, while still hot, add the Cheddar.
  3. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
  4. Top with additional cheese if desired.

Simple. One star for difficulty. One thing I would add here. Lightly cover the bottom of the baking bowl with just a touch of Olive Oil. Macaroni & Cheese is a very well liked dish in our house. However, you can get fairly complicated with its creation if you wish to. Meaning adding different spices, cheese and/or different types of pasta sauces and experimenting with a whole range of veggies such as adding Broccoli or Spinach or the like. In our house the trick really is to get a Macaroni and Cheese dish that will have that kind of golden-brown topping of cheese (we call it the cheese crust) and most of the kids love to eat that. However, to get that just right you really have to know your oven and you must watch the baking process towards the end. You cannot overdo or undo it. Overdoing it will just cause burnt cheese on top (Yucky!) and under doing you will just have great Mac & Cheese but without the golden brown cheese topping. So be careful.

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3 Fire Comments - Click To Post A Comment:

Vicki said...

I just voted for you in bloggies! Good luck!

Almost Vegetarian said...

I have an even faster recipe for mac 'n cheese, if you like (and, sometimes, when dealing with kids, fast makes all the difference). Boil a package of noodles - macaroni or shells or something of a similar size - to al dente. In the meantime, shred a package of the best quality, extra sharp cheddar you can find (this is a simple dish, so quality makes all the difference). Layer the pasta and cheddar in a non-stick pan (you are right, it sticks like crazy), starting with pasta and ending with cheese (three layers should do nicely). Sprinkle a generous handful of parmegiano reggaino on top, as well as paprika, freshly grated pepper (if you have white, it is prettier, but black is fine if you don't mind seeing the specks), and sea salt. If you like it spicy, add minced garlic. If you like it gooey (and kids generally do), mix a handful of grated mozzarella (again, best quality) with your cheddar. Bake at 450 for about half an hour. You should have a nice crunchy crust, but if you do not, pop it under the broiler for a few minutes (keep an eye; it likes to burn). The world's fastest mac 'n cheese. And with as little fat as possible. Enjoy!

Tyrone B. said...

After you follow that recipe...take the mac & chz out of the refirgerator the next day (or anytime later after it has cooled and solidified like a brick) and cut fun shapes out of it to fry!!!

Check out my deep fried mac & chz...with pictures!

tyronebcookin