Comments on: Basic Macaroni and Cheese http://erincooks.com/basic-macaroni-and-cheese/ A Picture is Worth a 1000 Calories Sun, 12 Feb 2012 10:13:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lis http://erincooks.com/basic-macaroni-and-cheese/#comment-49 Lis Tue, 05 Dec 2006 15:28:50 +0000 http://erincooks.com/2006/11/17/its-the-cheesiest/#comment-49 Hi Erin, I love food tv too and also reading and looking at your pretty pictures, I thought I'd give you my new favorite mac and cheese recipe it's Giada's and it's not really Mac and Cheese so much as an egg noodle casserole but damn it's yummy, also requires much use of the elliptical machine. (lots of heavy cream...) anyway she advises the use of cooked ham which I did the first time I made it but it was kinda nasty so I've been switching it up by using 2 or 3 packets of that chicken that Tyson makes that's in the tuna isle like this: http://www.tyson.com/Recipes/Product/ViewProduct.aspx?id=101 and I also like to add in frozen peas to the mix. yummy yummy yummy. (Also, I use a lot more parm for the top because crumbly brown top = good) anyway here's her recipe: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31017,00.html Hi Erin, I love food tv too and also reading and looking at your pretty pictures, I thought I’d give you my new favorite mac and cheese recipe it’s Giada’s and it’s not really Mac and Cheese so much as an egg noodle casserole but damn it’s yummy, also requires much use of the elliptical machine. (lots of heavy cream…) anyway she advises the use of cooked ham which I did the first time I made it but it was kinda nasty so I’ve been switching it up by using 2 or 3 packets of that chicken that Tyson makes that’s in the tuna isle like this: http://www.tyson.com/Recipes/Product/ViewProduct.aspx?id=101
and I also like to add in frozen peas to the mix. yummy yummy yummy. (Also, I use a lot more parm for the top because crumbly brown top = good) anyway here’s her recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31017,00.html

]]> By: Erin http://erincooks.com/basic-macaroni-and-cheese/#comment-45 Erin Sat, 18 Nov 2006 12:36:52 +0000 http://erincooks.com/2006/11/17/its-the-cheesiest/#comment-45 Robyn, Hi Robyn, The better the cheeses are the better your mac & cheese will be. I like to use Cabot Sharp Cheddar and gruyere as mentioned. But really it's just trial and error. Gouda and Monterey Jack are also great additions. I'm not sure what the texture issue you're having may be, but it may be that you aren't whisking it quite enough? My recipe is pretty brief but the food network has many macaroni and cheese recipes that might give you some good ideas. Most of them are essentially the same as mine (make a roux ... add cheese ... bake). Ina Garten's recipe is a great example: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32868,00.html Robyn,

Hi Robyn,

The better the cheeses are the better your mac & cheese will be. I like to use Cabot Sharp Cheddar and gruyere as mentioned. But really it’s just trial and error. Gouda and Monterey Jack are also great additions. I’m not sure what the texture issue you’re having may be, but it may be that you aren’t whisking it quite enough?

My recipe is pretty brief but the food network has many macaroni and cheese recipes that might give you some good ideas. Most of them are essentially the same as mine (make a roux … add cheese … bake). Ina Garten’s recipe is a great example:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32868,00.html

]]> By: RobynT http://erincooks.com/basic-macaroni-and-cheese/#comment-44 RobynT Sat, 18 Nov 2006 03:04:07 +0000 http://erincooks.com/2006/11/17/its-the-cheesiest/#comment-44 I am new to making mac and cheese (My mom only ever made the box stuff). How do you decide what kind of cheese to use? Is it just based on flavor or do different cheeses change the texture too? I usually use sharp cheddar, but there's something funny about it... like grainy. hrm... do you hve to buy good cheese? I usually just buy the store brand--which tastes fine in grilled cheese sandwiches and stuff. I am new to making mac and cheese (My mom only ever made the box stuff). How do you decide what kind of cheese to use? Is it just based on flavor or do different cheeses change the texture too? I usually use sharp cheddar, but there’s something funny about it… like grainy. hrm… do you hve to buy good cheese? I usually just buy the store brand–which tastes fine in grilled cheese sandwiches and stuff.

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