by just looking at the recipe would be best?
Deb's Mac and Cheese, or Extra-Creamy Mac and Cheese from Gay's Cheese media site?
I have made Deb's many times, and I have ALWAYS had bad luck with trying to make Mac and Cheese with real cheese. If any of you knew Deb, she was a Paula Deen!!! I only met her once, and I loved her. I got to spend 2 days at a large Epi party with her, and I didn't get to know her enough, but Paula Deen could have taken smile and southern charm lessons from Deb.
I would like to try this other Mac and Cheese recipe, but I don't want to waste ingredients if it turns out bad.
By the way, I rarely use Velveeta, it's not real cheese imho, but it is great in Deb's recipe.
NUMBER 1: Extra-Creamy Mac and Cheese
http://www.saycheesemedia.com/recipe.php?id=42
Makes four main course or 8 side-dish servings
•6 tablespoons unsalted butter, divided use
•1 cup panko bread crumbs
•2 large eggs
•1 can (12 ounces) evaporated milk
•½ teaspoon each: dry mustard, hot red pepper sauce
•8 ounces sharp Cheddar cheese, grated
•4 ounces Monterey Jack cheese, grated
•8 ounces medium shell pasta
•Salt and pepper to taste
1.Melt 2 tablespoons butter in a medium skillet. Add panko crumbs and cook, stirring often, until they are crisp and golden. Remove from the pan and set aside.
2.In a mixing bowl, lightly whisk eggs. Add the evaporated milk (reserving several tablespoons), dry mustard, pepper sauce. Lightly toss together the two cheeses.
3.Cook pasta according to package; drain well and return to the pan. Add remaining 4 tablespoons butter and stir to melt. Stirring as you do so, add the milk mixture, off the heat, then add about 2/3 of the cheese. Place pan over low heat and cook gently until mixture is smooth and creamy, 3 to 4 minutes. Add salt and pepper to taste along with the remaining cheese. If mixture seems thick, add reserved evaporated milk as needed. Sprinkle each portion with some of the bread crumbs and serve at once.
NUMBER 2: Deb's Mac and Cheese
1/3 of a 2 lb. block of Velveeta cheese
1 tsp. salt
2 cups elbow macaroni
½ stick butter
1 egg
2 cups whole milk
Preheat oven to 350 degrees. Slice cheese with a
cheese cutter and set aside.
Fill a large saucepan with water, add salt and bring to a boil. Add macaroni and return to a boil. Cook forapproximately 9 minutes until just tender, then turninto a colander.
While draining the macaroni, put butter in the
still-warm pot, and place the sliced cheese on. Place lid on pot while going on to the next step.
Beat the egg and mix it with the milk. Set aside.
Pour still-hot macaroni into pot with the cheese and
butter and stir until the cheese is melted. (Doesn't
have to be completely melted.) Add the egg and milk
mixture and stir. Add more milk and stir as needed to
just cover the macaroni.
Pour into a greased, two-quart casserole dish and bake
for 45 minutes or until slightly browned.
Deb's Mac and Cheese, or Extra-Creamy Mac and Cheese from Gay's Cheese media site?
I have made Deb's many times, and I have ALWAYS had bad luck with trying to make Mac and Cheese with real cheese. If any of you knew Deb, she was a Paula Deen!!! I only met her once, and I loved her. I got to spend 2 days at a large Epi party with her, and I didn't get to know her enough, but Paula Deen could have taken smile and southern charm lessons from Deb.
I would like to try this other Mac and Cheese recipe, but I don't want to waste ingredients if it turns out bad.
By the way, I rarely use Velveeta, it's not real cheese imho, but it is great in Deb's recipe.
NUMBER 1: Extra-Creamy Mac and Cheese
http://www.saycheesemedia.com/recipe.php?id=42
Makes four main course or 8 side-dish servings
•6 tablespoons unsalted butter, divided use
•1 cup panko bread crumbs
•2 large eggs
•1 can (12 ounces) evaporated milk
•½ teaspoon each: dry mustard, hot red pepper sauce
•8 ounces sharp Cheddar cheese, grated
•4 ounces Monterey Jack cheese, grated
•8 ounces medium shell pasta
•Salt and pepper to taste
1.Melt 2 tablespoons butter in a medium skillet. Add panko crumbs and cook, stirring often, until they are crisp and golden. Remove from the pan and set aside.
2.In a mixing bowl, lightly whisk eggs. Add the evaporated milk (reserving several tablespoons), dry mustard, pepper sauce. Lightly toss together the two cheeses.
3.Cook pasta according to package; drain well and return to the pan. Add remaining 4 tablespoons butter and stir to melt. Stirring as you do so, add the milk mixture, off the heat, then add about 2/3 of the cheese. Place pan over low heat and cook gently until mixture is smooth and creamy, 3 to 4 minutes. Add salt and pepper to taste along with the remaining cheese. If mixture seems thick, add reserved evaporated milk as needed. Sprinkle each portion with some of the bread crumbs and serve at once.
NUMBER 2: Deb's Mac and Cheese
1/3 of a 2 lb. block of Velveeta cheese
1 tsp. salt
2 cups elbow macaroni
½ stick butter
1 egg
2 cups whole milk
Preheat oven to 350 degrees. Slice cheese with a
cheese cutter and set aside.
Fill a large saucepan with water, add salt and bring to a boil. Add macaroni and return to a boil. Cook forapproximately 9 minutes until just tender, then turninto a colander.
While draining the macaroni, put butter in the
still-warm pot, and place the sliced cheese on. Place lid on pot while going on to the next step.
Beat the egg and mix it with the milk. Set aside.
Pour still-hot macaroni into pot with the cheese and
butter and stir until the cheese is melted. (Doesn't
have to be completely melted.) Add the egg and milk
mixture and stir. Add more milk and stir as needed to
just cover the macaroni.
Pour into a greased, two-quart casserole dish and bake
for 45 minutes or until slightly browned.