RECIPE: Any of you amazing cooks have advice on how to "plus" this REC: Baked Macaroni and Cheese with Ham?

RECIPE:
Q about reheating... Let's say I'm giving this to friends as a move-in thing.

Any suggestions on dousing it with something to make it less dry, during reheating? Or maybe just give it to them at the pre-bake stage?

Glad you had a wonderful time in NYC, by the way! smileys/smile.gif

 
Thanks Karen but I was just offering a suggestion. Sorry you don't like broccoli in yours but I do.

 
Follow-up: Mac 'n cheese turned out quite well, but I got in a rush due to circumstances...

...out of my control. I ended up using grated sharp cheddar, muenster and American cheeses, and placing cubed Velveeta on the top, along with more grated cheddar and buttered fresh bread crumbs.

It tasted great, wasn't too thick as I used an extra 1/2 cup of half n half.

I did finely mince 1/4 cup of yellow onion AND use the dash of onion powder (I make my own from dehydrated onions).

Next time I make it, I'll try to get a recipe written down. Had to move fast this time, and amounts/ingredients are a mish-mash.

Michael

 
Me too--and I just got a dehydrator AND i can get onions pretty cheaply. . .

maybe I will make some green onion powder to start!

 
Link is to a post that links to a thread originated by Steve re: Mac and cheese. My favorite is in

the thread. (Maria's rec). But, there are some great ideas to peruse, and always makes me smile when I see something from Steve

 
Mistral, let me know what you dehydrate. My mom gave me hers a couple of years ago

I dabbled in beef jerky and fruit. Please let me know what you are doing with yours. You can be my inspiration for bringing it up from the basement. : )

 
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