i love shell pasta, Lee
"Cheryl" > wrote in message
om...
> On 6/15/2011 10:20 PM, notbob wrote:
>> I've never done it. Not from scratch.
>>
>> Oh, did it like my mom did, grated cheese layered on pasta and broiled,
>> but
>> haven't done that fer 40 yrs. Ate a lotta blue box crap. Some
>> Swanson's and later Stouffer's, but never made trad M/C from scratch.
>> It's in the oven now. ABs recipe, cut in half to fit in small
>> disposable loaf pan. We'll see how it turns out.
>>
>> http://tinyurl.com/57auge
>
> I know this thread is a little old but I'm not reading all the time so
> catching up with threads of interest.
>
> I was cleaning out the fridge today and decided to use up a bunch of small
> portions of cheese.
>
> I don't make the best M&C because it always comes out tasting too much
> like flour, no matter how much I cook and whisk the roux.
>
> I got a little closer today. I made a mac and cheese (not baked due to
> hot weather) and used swiss, mild cheddar, Parmesan, a tiny bit of
> pecorino romano. I even added 2 slices of Kraft American cheese because I
> like the flavor. One little twist of the nutmeg mill, and some ground
> pepper.
>
> The roux had half and half because the milk went bad and I didn't have
> more.
>
> I used shell pasta. Turned out pretty good but still flour-y.
>