HomeCalendarFAQSearchMemberlistUsergroupsRegisterLog in

Share | 

 mac and cheese

Go down 


Posts : 19
Reputation : 0
Join date : 2010-04-01

PostSubject: mac and cheese   Thu Apr 22, 2010 12:27 am

beachmel sauce
create a rue :: make sure that you mix flour and butter to the consistancy of wet sand::
add milk to the proportion of the rue, IE too much milk means you have a thin sauce and need to reduce:: reduction means that you have to cook of the moisture always make this sauce on a low setting because you can burn it really easily.

add 1 pinch of nutmeg
brunwah a small onion then sweat it in 1 TSP of butter :: brunwah is a small dice so it can dissolve in the sauce::

preheat oven to 370 degrees ferenheight.

add a little bit of cheese, be mindfull if its cheddar dont add salt, asiago is a good one with no salt, be aware of aged cheeses and taste before you add. you can add to this 1/8 cheese to the sauce you have allready made. sugjestions for cheese Grana Padano - cows milk and aged and salty, pecorino tuscano - sheeps milk and extremely salty i would prefer Vermont cheddar cheese- low salt and creamy consistancy.

heat up a saucepan with water and salt it till the consistancy of the sea water you would be at the ocean.
add any pasta you want. penne is a great one to start with.. get to almost aldente consistancy.

add the beachmel to the pasta in a saute pan after the pasta is strained of the water and mix the sauce with the pasta. than put the pasta in the oven top it with bread crumbs so you wont burn the dish. and bake for 25 mins.

than serve. ENJOI!
Back to top Go down
View user profile

PostSubject: Re: mac and cheese   Tue Apr 27, 2010 4:38 pm

sounds good
Back to top Go down
mac and cheese
Back to top 
Page 1 of 1
 Similar topics
» "There was a truckful of cheese. It was smashed by a 45-ton road roller," – food is savagely destroyed in Russia. (PHOTOS+VIDEO)
» cheese grater

Permissions in this forum:You cannot reply to topics in this forum
53rd Infantry :: Random subjects :: Chester's Kitchen-
Jump to: