jedishampoo (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
jedishampoo) wrote2009-03-28 12:46 pm
jedishampoo) wrote2009-03-28 12:46 pm
Desktop Meme and a Recipe!
Following the desktop meme... Here is a picture of my desktop, just a few minutes ago:
I tag no one; do it if you like!
And I have a recipe! It's an awesome mac-and-cheese recipe I've made several times, always by begging request of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sharpeslass. I got it from the March, 2003 issue of Vegetarian Times magazine and adapted it over time. It has Roquefort in it, mmmm...
Mac & Cheese with Roquefort
(Serves 4):
1-1/2 cups dry elbow macaroni
2 Tbs butter
2 Tbs flour
1 cup milk
1/2 cup grated or shredded sharp Cheddar cheese
1/2 cup Velveeta
1/2 cup grated Parmesan cheese
1/3 cup crumbled Roquefort cheese
Salt, black pepper
1. Boil and drain the macaroni. Put it in a 1-1/2 or 2 qt lightly greased baking dish.
2. Melt butter in a saucepan over medium heat. Whisk in flour for 2 mins (mixture should froth/thicken). Gradually pour in milk while whisking, and stir/cook for 6 or 7 minutes to make a creamy white sauce.
3. Turn heat off (or turn it to very low). Mix in cheeses one by one, stirring to melt and make a creamy cheese sauce. Add salt and pepper to taste to the cheese sauce if you like.
4. Pour the sauce over the cooked macaroni in the baking dish. Stir it to cover all the macaroni. Lick all the extra cheese sauce off the saucepan when it cools.
5. Bake at 350 F for 35 to 40 minutes, or until bubbly, hot and lightly browned on top.
6. Eat. Yummmmm....
(Notes: Original recipe called for 1 cup cheddar and no Velveeta; however, I found that going the Velveeta route ensures a creamier sauce, because Velveeta melts better with less of that Cheddar greasiness. It also called for 1/4 cup of fine, dry breadcrumbs on the top, but we prefer it without the breadcrumbs. And if you accidentally put in more cheese than the recipe calls for, well, no one would blame you.)
Off to call and check on my mommy! :)
I tag no one; do it if you like!
And I have a recipe! It's an awesome mac-and-cheese recipe I've made several times, always by begging request of
sharpeslass. I got it from the March, 2003 issue of Vegetarian Times magazine and adapted it over time. It has Roquefort in it, mmmm...Mac & Cheese with Roquefort
(Serves 4):
1-1/2 cups dry elbow macaroni
2 Tbs butter
2 Tbs flour
1 cup milk
1/2 cup grated or shredded sharp Cheddar cheese
1/2 cup Velveeta
1/2 cup grated Parmesan cheese
1/3 cup crumbled Roquefort cheese
Salt, black pepper
1. Boil and drain the macaroni. Put it in a 1-1/2 or 2 qt lightly greased baking dish.
2. Melt butter in a saucepan over medium heat. Whisk in flour for 2 mins (mixture should froth/thicken). Gradually pour in milk while whisking, and stir/cook for 6 or 7 minutes to make a creamy white sauce.
3. Turn heat off (or turn it to very low). Mix in cheeses one by one, stirring to melt and make a creamy cheese sauce. Add salt and pepper to taste to the cheese sauce if you like.
4. Pour the sauce over the cooked macaroni in the baking dish. Stir it to cover all the macaroni. Lick all the extra cheese sauce off the saucepan when it cools.
5. Bake at 350 F for 35 to 40 minutes, or until bubbly, hot and lightly browned on top.
6. Eat. Yummmmm....
(Notes: Original recipe called for 1 cup cheddar and no Velveeta; however, I found that going the Velveeta route ensures a creamier sauce, because Velveeta melts better with less of that Cheddar greasiness. It also called for 1/4 cup of fine, dry breadcrumbs on the top, but we prefer it without the breadcrumbs. And if you accidentally put in more cheese than the recipe calls for, well, no one would blame you.)
Off to call and check on my mommy! :)