Occasionally I will run across a TV cooking show or read a recipe that uses
eggs in the sauce for mac and cheese. Does anyone here do their mac and
cheese this way? If so, does this method make a creamier sauce? Tell me
about some different ways that you make mac and cheese. I have an urge to
mess around with this dish and try something different. I've also either
heard or read about some mac and cheese dish baking for several hours.
Doesn't this turn the pasta to mush? I've always just done the old standby.
I've got a bunch of different cheese handy, also cottage cheese, sour cream,
cream cheese and eggs. No cream of something soup in the house, however.
Give me some ideas.
Janet

On Sat, 6 Oct 2007 13:54:35 -0600, "Janet B." >
wrote:

>Occasionally I will run across a TV cooking show or read a recipe that uses
>eggs in the sauce for mac and cheese. Does anyone here do their mac and
>cheese this way? If so, does this method make a creamier sauce? Tell me
>about some different ways that you make mac and cheese. I have an urge to
>mess around with this dish and try something different. I've also either
>heard or read about some mac and cheese dish baking for several hours.
>Doesn't this turn the pasta to mush? I've always just done the old standby.
>I've got a bunch of different cheese handy, also cottage cheese, sour cream,
>cream cheese and eggs. No cream of something soup in the house, however.
>Give me some ideas.
>Janet
>
I just cleaned out my rfr TOC and kept a couple of macaroni and cheese
recipes for later. The idea of egg in my mac & cheese doesn't appeal,
so I didn't save any with that ingredient. None of the recipes posted
below have been tested by me. If I want mac & cheese just like the
blue box, I buy the box and make it.

The "recipe" I use personally is very simple and doesn't require
measuring.

Here's what I have from rfr:

Baked Macaroni and Cheese
30 Mar 2006 07:20:20 GMT, "Glasshousejohn"

You will love the flavour of sauteed onion, garlic and bacon in this
rich and creamy macaroni and cheese bake. The secret to the cheese
sauce is constant stirring over low heat. Add the milk just a bit at
a time and keep stirring!

Yields: 5 servings

2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large,
deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside. In a large pot with boiling salted water cook
pasta until al dente. Drain.

In a medium skillet saute the chopped onion and minced garlic. Take
off heat and add chopped cooked bacon and set aside. To make the
sauce, in a medium saucepan melt the butter or margarine over low
heat. Once melted, add the flour and stir constantly for 2 minutes.
Gradually add milk and continue stirring until thickened. Stir in 2
cups of the grated Cheddar cheese and stir until melted.

Combine cooked pasta, sauteed vegetables and sauce.

Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar
cheese to top of mixture.

Bake uncovered in preheated oven until cheese on top is melted and
brown, 15 to 20 minutes. Serve warm.



Macaroni And Cheddar Cheese
Recipe By: 30 MINUTE MEALS with Rachael Ray

1 tablespoon vegetable or olive oil
2 tablespoon butter
3 tablespoon flour
1 1/2 cups whole or 2% milk
3 cups shredded white cheddar cheese
1/2 teaspoon ground or freshly grated nutmeg
1/4 teaspoon ground cayenne pepper
Salt; to taste
1 pound elbow macaroni; cooked al dente

Heat a medium, deep skillet over medium heat. Add oil and butter.
When butter melts into the oil, add flour and combine. Gently cook,
whisking flour and butter together, until smooth and flour has had a
chance to cook, about 3 minutes.
Slowly add milk while continuing to whisk. Gently bring milk to a
bubble while stirring frequently. Allow the milk to thicken a bit,
then stir in 2 cups of shredded cheddar cheese a handful at a time.
Season sauce with nutmeg and cayenne. Taste and add a little salt, if
you like.

Add cooked pasta to sauce and coat completely by turning over and over
in the cheese sauce. Transfer to a baking dish and top with remaining
cheese. Place baking dish under a hot broiler and brown the cheddar
cheese on top.

This recipe yields 4 entree servings, 8 side servings.


This recipe is from "somewhere in cyberspace". It is similar to the
RR recipe, but has more ingredients. I like the idea of using various
cheeses.

Macaroni and Cheese

Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole
dish.

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch
pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)
2 cups grated Gruyère cheese(about 8 ounces) or 1 1/4 cups grated
Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside.
Place bread in a medium bowl. In a small saucepan over medium heat,
melt 2 tablespoons butter. Pour butter into bowl with bread, and
toss.
Set breadcrumbs aside.

2. In a medium saucepan set over medium heat, heat milk. Melt
remaining 6 tablespoons butter in a high-sided skillet over medium
heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking,
whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Stir in salt, nutmeg, black pepper,
cayenne
pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup
Pecorino Romano; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add
macaroni; cook 2 to 3 minutes less than manufacturer's directions,
until the outside of pasta is cooked and the inside is underdone.
(Different brands of macaroni cook at different rates; be sure to read
the instructions.) Transfer macaroni to a colander, rinse under cold
running water, and drain well. Stir macaroni into the reserved cheese
sauce

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups
cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and
breadcrumbs over top.

Bake until browned on top, about 30 minutes.

Transfer dish to a wire rack to cool 5 minutes; serve hot.


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<sf> wrote in message ...
> On Sat, 6 Oct 2007 13:54:35 -0600, "Janet B." >
> wrote:
>
>>Occasionally I will run across a TV cooking show or read a recipe that
>>uses
>>eggs in the sauce for mac and cheese. Does anyone here do their mac and
>>cheese this way? If so, does this method make a creamier sauce? Tell me
>>about some different ways that you make mac and cheese. I have an urge to
>>mess around with this dish and try something different. I've also either
>>heard or read about some mac and cheese dish baking for several hours.
>>Doesn't this turn the pasta to mush? I've always just done the old
>>standby.
>>I've got a bunch of different cheese handy, also cottage cheese, sour
>>cream,
>>cream cheese and eggs. No cream of something soup in the house, however.
>>Give me some ideas.
>>Janet
>>
> I just cleaned out my rfr TOC and kept a couple of macaroni and cheese
> recipes for later. The idea of egg in my mac & cheese doesn't appeal,
> so I didn't save any with that ingredient. None of the recipes posted
> below have been tested by me. If I want mac & cheese just like the
> blue box, I buy the box and make it.
>
> The "recipe" I use personally is very simple and doesn't require
> measuring.
>
> Here's what I have from rfr:
>
> Baked Macaroni and Cheese
> 30 Mar 2006 07:20:20 GMT, "Glasshousejohn"
>
> You will love the flavour of sauteed onion, garlic and bacon in this
> rich and creamy macaroni and cheese bake. The secret to the cheese
> sauce is constant stirring over low heat. Add the milk just a bit at
> a time and keep stirring!
>
> Yields: 5 servings
>
> 2 slices bacon
> 8 ounces penne pasta
> 1 onion, chopped
> 1 clove garlic, minced
> 3 cups shredded Cheddar cheese
> 2 tablespoons butter
> 3 tablespoons all-purpose flour
> 2 cups milk
>
> Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large,
> deep skillet. Cook over medium high heat until evenly brown. Drain,
> crumble and set aside. In a large pot with boiling salted water cook
> pasta until al dente. Drain.
>
> In a medium skillet saute the chopped onion and minced garlic. Take
> off heat and add chopped cooked bacon and set aside. To make the
> sauce, in a medium saucepan melt the butter or margarine over low
> heat. Once melted, add the flour and stir constantly for 2 minutes.
> Gradually add milk and continue stirring until thickened. Stir in 2
> cups of the grated Cheddar cheese and stir until melted.
>
> Combine cooked pasta, sauteed vegetables and sauce.
>
> Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar
> cheese to top of mixture.
>
> Bake uncovered in preheated oven until cheese on top is melted and
> brown, 15 to 20 minutes. Serve warm.
>
>
>
> Macaroni And Cheddar Cheese
> Recipe By: 30 MINUTE MEALS with Rachael Ray
>
> 1 tablespoon vegetable or olive oil
> 2 tablespoon butter
> 3 tablespoon flour
> 1 1/2 cups whole or 2% milk
> 3 cups shredded white cheddar cheese
> 1/2 teaspoon ground or freshly grated nutmeg
> 1/4 teaspoon ground cayenne pepper
> Salt; to taste
> 1 pound elbow macaroni; cooked al dente
>
> Heat a medium, deep skillet over medium heat. Add oil and butter.
> When butter melts into the oil, add flour and combine. Gently cook,
> whisking flour and butter together, until smooth and flour has had a
> chance to cook, about 3 minutes.
> Slowly add milk while continuing to whisk. Gently bring milk to a
> bubble while stirring frequently. Allow the milk to thicken a bit,
> then stir in 2 cups of shredded cheddar cheese a handful at a time.
> Season sauce with nutmeg and cayenne. Taste and add a little salt, if
> you like.
>
> Add cooked pasta to sauce and coat completely by turning over and over
> in the cheese sauce. Transfer to a baking dish and top with remaining
> cheese. Place baking dish under a hot broiler and brown the cheddar
> cheese on top.
>
> This recipe yields 4 entree servings, 8 side servings.
>
>
> This recipe is from "somewhere in cyberspace". It is similar to the
> RR recipe, but has more ingredients. I like the idea of using various
> cheeses.
>
> Macaroni and Cheese
>
> Serves 12
> You can easily divide this recipe in half: Use a 1 1/2-quart casserole
> dish.
>
> 8 tablespoons (1 stick) unsalted butter, plus more for dish
> 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch
> pieces
> 5 1/2 cups milk
> 1/2 cup all-purpose flour
> 2 teaspoons salt
> 1/4 teaspoon freshly grated nutmeg
> 1/4 teaspoon freshly ground black pepper
> 1/4 teaspoon cayenne pepper, or to taste
> 4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)
> 2 cups grated Gruyère cheese(about 8 ounces) or 1 1/4 cups grated
> Pecorino Romano cheese (about 5 ounces)
> 1 pound elbow macaroni
>
> 1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside.
> Place bread in a medium bowl. In a small saucepan over medium heat,
> melt 2 tablespoons butter. Pour butter into bowl with bread, and
> toss.
> Set breadcrumbs aside.
>
> 2. In a medium saucepan set over medium heat, heat milk. Melt
> remaining 6 tablespoons butter in a high-sided skillet over medium
> heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
>
> 3. While whisking, slowly pour in hot milk. Continue cooking,
> whisking constantly, until the mixture bubbles and becomes thick.
>
> 4. Remove pan from heat. Stir in salt, nutmeg, black pepper,
> cayenne
> pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup
> Pecorino Romano; set cheese sauce aside.
>
> 5. Fill a large saucepan with water; bring to a boil. Add
> macaroni; cook 2 to 3 minutes less than manufacturer's directions,
> until the outside of pasta is cooked and the inside is underdone.
> (Different brands of macaroni cook at different rates; be sure to read
> the instructions.) Transfer macaroni to a colander, rinse under cold
> running water, and drain well. Stir macaroni into the reserved cheese
> sauce
>
> 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups
> cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and
> breadcrumbs over top.
>
> Bake until browned on top, about 30 minutes.
>
> Transfer dish to a wire rack to cool 5 minutes; serve hot.
>
Thanks, SF, I like the last recipe because it has several cheeses in it.
But I think I will do the egg sauce thingy with it. This is a mental work
in progress. I always use some cayenne, I don't know how I feel about the
nutmeg with my mac. Thanks again.
Janet

In article >,
"Janet B." > wrote:

> Occasionally I will run across a TV cooking show or read a recipe that uses
> eggs in the sauce for mac and cheese. Does anyone here do their mac and
> cheese this way? If so, does this method make a creamier sauce? Tell me
> about some different ways that you make mac and cheese. I have an urge to
> mess around with this dish and try something different. I've also either
> heard or read about some mac and cheese dish baking for several hours.
> Doesn't this turn the pasta to mush? I've always just done the old standby.
> I've got a bunch of different cheese handy, also cottage cheese, sour cream,
> cream cheese and eggs. No cream of something soup in the house, however.
> Give me some ideas.
> Janet

I have added chopped hard boiled eggs to mac and cheese and just left
them chunky, stirring them in prior to eating with just a little bit of
extra butter.

My family adored it and I think it's quite good.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
>> Occasionally I will run across a TV cooking show or read a recipe that
>> uses
>> eggs in the sauce for mac and cheese. Does anyone here do their mac and
>> cheese this way? If so, does this method make a creamier sauce? Tell me
>> about some different ways that you make mac and cheese. I have an urge
>> to
>> mess around with this dish and try something different. I've also either
>> heard or read about some mac and cheese dish baking for several hours.
>> Doesn't this turn the pasta to mush? I've always just done the old
>> standby.
>> I've got a bunch of different cheese handy, also cottage cheese, sour
>> cream,
>> cream cheese and eggs. No cream of something soup in the house, however.
>> Give me some ideas.
>> Janet
>
> I have added chopped hard boiled eggs to mac and cheese and just left
> them chunky, stirring them in prior to eating with just a little bit of
> extra butter.
>
> My family adored it and I think it's quite good.
> --
> Peace, Om
>
Darn! What with the thread on deviled eggs and now you putting hard cooked
eggs in mac and cheese, I'm going to have to cook up some eggs ;o} Thanks
for the idea. How would that go with fresh tomatoes on top of the mac and
cheese, I wonder? You know, the acid to offset the heavier taste of the
cheese and egg.
Janet

In article >,
"Janet B." > wrote:

> Darn! What with the thread on deviled eggs and now you putting hard cooked
> eggs in mac and cheese, I'm going to have to cook up some eggs ;o} Thanks
> for the idea. How would that go with fresh tomatoes on top of the mac and
> cheese, I wonder? You know, the acid to offset the heavier taste of the
> cheese and egg.
> Janet

Couldn't hurt I suppose. :-)
I've not tried that... and I do have some fresh 'maters that will need
using up soon.

I'd blanch and peel them tho', but that's a personal taste thing.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Janet B. wrote:
> Occasionally I will run across a TV cooking show or read a recipe
> that uses eggs in the sauce for mac and cheese. Does anyone here do
> their mac and cheese this way?

Not me. I do a simple white sauce and stir in cheese until it's smooth.
Then pour it over the cooked macaroni and bake it to get a lightly browned
top. I've never understood the use of eggs in mac & cheese.

Jill

On Sat, 6 Oct 2007 14:58:29 -0600, "Janet B." >
wrote:

> I always use some cayenne, I don't know how I feel about the
>nutmeg with my mac. Thanks again.

You're welcome. I'm not a nutmeg fan myself and leave it out of
everything except pumpkin pie.

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On Oct 6, 5:35 pm, sf wrote:
> On Sat, 6 Oct 2007 14:58:29 -0600, "Janet B." >
> wrote:
>
> > I always use some cayenne, I don't know how I feel about the
> >nutmeg with my mac. Thanks again.
>
> You're welcome. I'm not a nutmeg fan myself and leave it out of
> everything except pumpkin pie.
>
> --
> See return address to reply by email


My sister makes her mac & cheese with eggs.
The taste and texture are more like quiche than M&C.
The brown skin on top and silky smooth sauce are what make plain old
baked mac & cheese so good.

jmcquown wrote:
> Janet B. wrote:
>> Occasionally I will run across a TV cooking show or read a recipe
>> that uses eggs in the sauce for mac and cheese. Does anyone here do
>> their mac and cheese this way?
>
> Not me. I do a simple white sauce and stir in cheese until it's smooth.
> Then pour it over the cooked macaroni and bake it to get a lightly browned
> top. I've never understood the use of eggs in mac & cheese.
>
> Jill
>
>
Nor do I. I find it used often down south by people who don't bother to
make a good cheese sauce but instead layer ingredients over the cooked
macaroni. Perhaps the eggs are an attempt to "bind" the ingredients
together? I've NEVER been impressed when I've had it that way.
Gimme a nice white sauce to which I add shredded sharp cheddar and stir
until melted, some cottage cheese (I discovered it as a way to get rid
of some leftover cottage cheese) and some parmesan cheese. I also add a
dash of cayenne or nutmeg (or both?) and sometimes a bit of Coleman's
dry mustard. Pour over and mix with cooked macaroni, then top with some
breadcrumbs and bake a while till browned and hot. Good stuff!

In article >,
"jmcquown" > wrote:

> Janet B. wrote:
> > Occasionally I will run across a TV cooking show or read a recipe
> > that uses eggs in the sauce for mac and cheese. Does anyone here do
> > their mac and cheese this way?
>
> Not me. I do a simple white sauce and stir in cheese until it's smooth.
> Then pour it over the cooked macaroni and bake it to get a lightly browned
> top. I've never understood the use of eggs in mac & cheese.
>
> Jill

And I've never understood baking mac and cheese. ;-)

I've always just made it in a pot. Elbow noodles with cheese sauce.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Janet B. wrote:
> >>> Occasionally I will run across a TV cooking show or read a recipe
> >>> that uses eggs in the sauce for mac and cheese. Does anyone here do
> >>> their mac and cheese this way?
> >>
> >> Not me. I do a simple white sauce and stir in cheese until it's
> >> smooth. Then pour it over the cooked macaroni and bake it to get a
> >> lightly browned top. I've never understood the use of eggs in mac &
> >> cheese.
> >>
> >> Jill
> >
> > And I've never understood baking mac and cheese. ;-)
> >
> > I've always just made it in a pot. Elbow noodles with cheese sauce.
>
> I've baked it many times (done it your way many times, too), but sometimes I
> want the crunchy top that comes with baking the mac and cheese.
>
> kili

I can see it, but for me, Mac and cheese is one of those "lazy" foods.
Snack junk food. <g>

Baking it would be too much work!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Janet B." > wrote in message
...
> Occasionally I will run across a TV cooking show or read a recipe that
> uses eggs in the sauce for mac and cheese. Does anyone here do their mac
> and cheese this way? If so, does this method make a creamier sauce? Tell
> me about some different ways that you make mac and cheese. I have an urge
> to mess around with this dish and try something different. I've also
> either heard or read about some mac and cheese dish baking for several
> hours. Doesn't this turn the pasta to mush? I've always just done the old
> standby. I've got a bunch of different cheese handy, also cottage cheese,
> sour cream, cream cheese and eggs. No cream of something soup in the
> house, however. Give me some ideas.
> Janet
I made the baked mac and cheese with egg sauce last night. Here's my take
on it. The addition of egg allows a nice crunchy crust to develop on the
outsides and bottom of the food. While hot the addition of eggs isn't
really discernible. However, as the dish cools the eggy taste comes through.
The eggs really blunt the flavor of the cheese -- not a happy outcome. The
mac and cheese is also much drier with the eggy sauce. The dish was
perfectly acceptable to eat but I wouldn't prepare it this way again. I
tried it out of curiosity and now I know.
Janet

kilikini wrote:
> Omelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> Janet B. wrote:
>>>> Occasionally I will run across a TV cooking show or read a recipe
>>>> that uses eggs in the sauce for mac and cheese. Does anyone here
>>>> do their mac and cheese this way?
>>>
>>> Not me. I do a simple white sauce and stir in cheese until it's
>>> smooth. Then pour it over the cooked macaroni and bake it to get a
>>> lightly browned top. I've never understood the use of eggs in mac &
>>> cheese.
>>>
>>> Jill
>>
>> And I've never understood baking mac and cheese. ;-)
>>
>> I've always just made it in a pot. Elbow noodles with cheese sauce.
>
> I've baked it many times (done it your way many times, too), but
> sometimes I want the crunchy top that comes with baking the mac and
> cheese.
>
> kili

Exactly. If you pop it in the oven for 20 minutes on high heat (between 375
and 400F) it gets a nice crispy browned top. I often sprinkle buttered
seasoned breadcrumbs on the top if I plan to bake it. I don't always bake
it.

Jill

"jmcquown" > wrote in
:

> kilikini wrote:
>> Omelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Janet B. wrote:
>>>>> Occasionally I will run across a TV cooking show or read a recipe
>>>>> that uses eggs in the sauce for mac and cheese. Does anyone here
>>>>> do their mac and cheese this way?
>>>>
>>>> Not me. I do a simple white sauce and stir in cheese until it's
>>>> smooth. Then pour it over the cooked macaroni and bake it to get a
>>>> lightly browned top. I've never understood the use of eggs in mac
>>>> & cheese.
>>>>
>>>> Jill
>>>
>>> And I've never understood baking mac and cheese. ;-)
>>>
>>> I've always just made it in a pot. Elbow noodles with cheese sauce.
>>
>> I've baked it many times (done it your way many times, too), but
>> sometimes I want the crunchy top that comes with baking the mac and
>> cheese.
>>
>> kili
>
> Exactly. If you pop it in the oven for 20 minutes on high heat
> (between 375 and 400F) it gets a nice crispy browned top. I often
> sprinkle buttered seasoned breadcrumbs on the top if I plan to bake
> it. I don't always bake it.
>
> Jill
>
>
>

Especially if you top it with bacon and bake it till the bacon is cooked
crisp. with added chunks of cheddar cheese in the mix it is a thing of
beauty.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Janet B. wrote:

> I made the baked mac and cheese with egg sauce last night. Here's my take
> on it. The addition of egg allows a nice crunchy crust to develop on the
> outsides and bottom of the food.

I get that same browned crunchy edge just by buttering the casserole
dish. But I'm glad you did the research

Macaroni and Cheese with egg in sauce

Group: rec.food.cooking Date: Sat, Oct 6, 2007, 1:54pm (EDT-2) From:
(Janet*B.)
<<< I've always just done the old standby. I've got a bunch of different
cheese handy, also cottage cheese, sour cream, cream cheese and eggs. No
cream of something soup in the house, however. Give me some ideas.
Janet >>>
------------------------
My BF hates it so I make it for myself...his loss.
I bake it with broccoli,delish!
Also can be baked with italian sweet sausage.
Cheers Smitty

"Food, Art and Films,What else do you need?...Well.."

On Sun, 07 Oct 2007 06:43:53 -0500, Omelet >
wrote:

>And I've never understood baking mac and cheese. ;-)

It's the crust. Mmmmm. Crusty and creamy.


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On Sun, 07 Oct 2007 07:51:24 -0500, Omelet >
wrote:

>I can see it, but for me, Mac and cheese is one of those "lazy" foods.
>Snack junk food. <g>
>
Lazy is opening the box.

>Baking it would be too much work!

Heck, I went to all the other trouble of grating cheese etc. Why not
bake it too?


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In article >, sf wrote:

> On Sun, 07 Oct 2007 07:51:24 -0500, Omelet >
> wrote:
>
> >I can see it, but for me, Mac and cheese is one of those "lazy" foods.
> >Snack junk food. <g>
> >
> Lazy is opening the box.

Comfort food!!! :-)

>
> >Baking it would be too much work!
>
> Heck, I went to all the other trouble of grating cheese etc. Why not
> bake it too?

Ok, if I were to make it from scratch, I probably would.

It's been at least a couple of years since I've had mac and cheese...

<sigh>
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

sf wrote:
> On Sun, 07 Oct 2007 07:51:24 -0500, Omelet >
> wrote:
>
>> I can see it, but for me, Mac and cheese is one of those "lazy" foods.
>> Snack junk food. <g>
>>
> Lazy is opening the box.
>
>> Baking it would be too much work!
>
> Heck, I went to all the other trouble of grating cheese etc. Why not
> bake it too?
>
LOL, its not as if you have to walk the treadmill to heat the oven, eh?
<shakes head in wonderment>

On Sun, 07 Oct 2007 11:04:45 -0400, Goomba38 >
wrote:

>I get that same browned crunchy edge just by buttering the casserole
>dish.

Me too.

>But I'm glad you did the research

and now we know

sf
who has never even eaten or even considered eggs in mac & cheese


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In article >,
"kilikini" > wrote:

> Goomba38 wrote:
> > sf wrote:
> >>>
> >> Lazy is opening the box.
> >>
> >>> Baking it would be too much work!
> >>
> >> Heck, I went to all the other trouble of grating cheese etc. Why not
> >> bake it too?
> >>
> > LOL, its not as if you have to walk the treadmill to heat the oven,
> > eh? <shakes head in wonderment>
>
> She's got a wheat allergy, that's the thing. I wonder how a rice noodle &
> cheese would do?
>
> kili

Goomba is always ready to attack and criticize.

You see, she thinks she is better than everyone else.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"kilikini" > wrote in message
...
> Janet B. wrote:
>> "Janet B." > wrote in message
>> ...
>>> Occasionally I will run across a TV cooking show or read a recipe
>>> that uses eggs in the sauce for mac and cheese. Does anyone here do
>>> their mac and cheese this way? If so, does this method make a
>>> creamier sauce? Tell me about some different ways that you make mac
>>> and cheese. I have an urge to mess around with this dish and try
>>> something different. I've also either heard or read about some mac
>>> and cheese dish baking for several hours. Doesn't this turn the
>>> pasta to mush? I've always just done the old standby. I've got a
>>> bunch of different cheese handy, also cottage cheese, sour cream,
>>> cream cheese and eggs. No cream of something soup in the house,
>>> however. Give me some ideas. Janet
>> I made the baked mac and cheese with egg sauce last night. Here's my
>> take on it. The addition of egg allows a nice crunchy crust to
>> develop on the outsides and bottom of the food. While hot the
>> addition of eggs isn't really discernible. However, as the dish cools
>> the eggy taste comes through. The eggs really blunt the flavor of the
>> cheese -- not a happy outcome. The mac and cheese is also much drier
>> with the eggy sauce. The dish was perfectly acceptable to eat but I
>> wouldn't prepare it this way again. I tried it out of curiosity and
>> now I know. Janet
>
> Thanks for letting us know. I've seen so many recipes that do include the
> egg, but I've just never thought it belonged. :~)
>
> kili
You're welcome. I agree, it always seemed odd to me also. I wonder how
including eggs ever got started.
Janet

In article >,
"Janet B." > wrote:

> > Thanks for letting us know. I've seen so many recipes that do include the
> > egg, but I've just never thought it belonged. :~)
> >
> > kili
> You're welcome. I agree, it always seemed odd to me also. I wonder how
> including eggs ever got started.
> Janet

Probably an effort to increase the protein content? <g>

Better than adding hot dogs...

Tuna mac is an interesting item too, but I think that gets a bit extreme
to even call it mac and cheese at that point. I'd call it tuna cassarole.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
>> > Thanks for letting us know. I've seen so many recipes that do include
>> > the
>> > egg, but I've just never thought it belonged. :~)
>> >
>> > kili
>> You're welcome. I agree, it always seemed odd to me also. I wonder how
>> including eggs ever got started.
>> Janet
>
> Probably an effort to increase the protein content? <g>
>
> Better than adding hot dogs...
>
> Tuna mac is an interesting item too, but I think that gets a bit extreme
> to even call it mac and cheese at that point. I'd call it tuna cassarole.
> --
> Peace, Om
I agree. It becomes a casserole when you go beyond cheese. But I won't
fight about it if someone wants to call it mac and cheese ;o}
Janet

On Mon, 8 Oct 2007 04:20:45 -0400, "kilikini"
> wrote:

>Goomba38 wrote:
>> sf wrote:
>>>>
>>> Lazy is opening the box.
>>>
>>>> Baking it would be too much work!
>>>
>>> Heck, I went to all the other trouble of grating cheese etc. Why not
>>> bake it too?
>>>
>> LOL, its not as if you have to walk the treadmill to heat the oven,
>> eh? <shakes head in wonderment>
>
>She's got a wheat allergy, that's the thing. I wonder how a rice noodle &
>cheese would do?
>
I forgot about her wheat intolerance... but the idea of rice noodles
and cheese doesn't appeal to me. Maybe if I couldn't eat wheat I'd
try it, but at this point - it just sounds gross.

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On Sun, 7 Oct 2007 15:23:28 -0400, (J S) wrote:

>
>Macaroni and Cheese with egg in sauce
>
>Group: rec.food.cooking Date: Sat, Oct 6, 2007, 1:54pm (EDT-2) From:
(Janet*B.)
><<< I've always just done the old standby. I've got a bunch of different
>cheese handy, also cottage cheese, sour cream, cream cheese and eggs. No
>cream of something soup in the house, however. Give me some ideas.
>Janet >>>
>------------------------
>My BF hates it so I make it for myself...his loss.
>I bake it with broccoli,delish!
>Also can be baked with italian sweet sausage.
>Cheers Smitty
>
Personally, I love (hot) italian sausage with mac & cheese, but I
don't bake them together. I serve my sausage on the side.

--
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<sf> wrote in message ...
> On Mon, 8 Oct 2007 04:20:45 -0400, "kilikini"
> > wrote:
>
>>Goomba38 wrote:
>>> sf wrote:
>>>>>
>>>> Lazy is opening the box.
>>>>
>>>>> Baking it would be too much work!
>>>>
>>>> Heck, I went to all the other trouble of grating cheese etc. Why not
>>>> bake it too?
>>>>
>>> LOL, its not as if you have to walk the treadmill to heat the oven,
>>> eh? <shakes head in wonderment>
>>
>>She's got a wheat allergy, that's the thing. I wonder how a rice noodle &
>>cheese would do?
>>
> I forgot about her wheat intolerance... but the idea of rice noodles
> and cheese doesn't appeal to me. Maybe if I couldn't eat wheat I'd
> try it, but at this point - it just sounds gross.

Rice pasta is not bad. But there is also corn and quinoa. The quinoa is
most like wheat in my opinion.

In article >,
"Janet B." > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Janet B." > wrote:
> >
> >> > Thanks for letting us know. I've seen so many recipes that do include
> >> > the
> >> > egg, but I've just never thought it belonged. :~)
> >> >
> >> > kili
> >> You're welcome. I agree, it always seemed odd to me also. I wonder how
> >> including eggs ever got started.
> >> Janet
> >
> > Probably an effort to increase the protein content? <g>
> >
> > Better than adding hot dogs...
> >
> > Tuna mac is an interesting item too, but I think that gets a bit extreme
> > to even call it mac and cheese at that point. I'd call it tuna cassarole.
> > --
> > Peace, Om
> I agree. It becomes a casserole when you go beyond cheese. But I won't
> fight about it if someone wants to call it mac and cheese ;o}
> Janet

<lol> True!
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

kilikini wrote:
> Goomba38 wrote:
>> sf wrote:
>>> Lazy is opening the box.
>>>
>>>> Baking it would be too much work!
>>> Heck, I went to all the other trouble of grating cheese etc. Why not
>>> bake it too?
>>>
>> LOL, its not as if you have to walk the treadmill to heat the oven,
>> eh? <shakes head in wonderment>
>
> She's got a wheat allergy, that's the thing. I wonder how a rice noodle &
> cheese would do?
>
> kili
>
She said it was "too much work" to bake hers. Wheat allergies don't
preclude turning the dial on the oven to heat and waiting 20 minutes
while the thing bakes, lol

In article >, sf wrote:

> On Mon, 8 Oct 2007 04:20:45 -0400, "kilikini"
> > wrote:
>
> >Goomba38 wrote:
> >> sf wrote:
> >>>>
> >>> Lazy is opening the box.
> >>>
> >>>> Baking it would be too much work!
> >>>
> >>> Heck, I went to all the other trouble of grating cheese etc. Why not
> >>> bake it too?
> >>>
> >> LOL, its not as if you have to walk the treadmill to heat the oven,
> >> eh? <shakes head in wonderment>
> >
> >She's got a wheat allergy, that's the thing. I wonder how a rice noodle &
> >cheese would do?
> >
> I forgot about her wheat intolerance... but the idea of rice noodles
> and cheese doesn't appeal to me. Maybe if I couldn't eat wheat I'd
> try it, but at this point - it just sounds gross.

DeBohls makes both a rice and corn pasta.

To date, I like the corn pasta better. It's a bit sweeter and the
texture is better.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> Goomba38 wrote:
>>> sf wrote:
>>>> Lazy is opening the box.
>>>>
>>>>> Baking it would be too much work!
>>>> Heck, I went to all the other trouble of grating cheese etc. Why not
>>>> bake it too?
>>>>
>>> LOL, its not as if you have to walk the treadmill to heat the oven,
>>> eh? <shakes head in wonderment>
>> She's got a wheat allergy, that's the thing. I wonder how a rice noodle &
>> cheese would do?
>>
>> kili
>
> Goomba is always ready to attack and criticize.
>
> You see, she thinks she is better than everyone else.

There ya go again... that chip on your shoulder and your insecurities
must be getting heavy again? You again make false accusations with no
supporting evidence to back 'em up.

I commented on YOUR comment. Your own illogical comment that taking a
dish of macaroni and cheese and baking it after making it would be "too
much work."

I don't think I'm better than everyone else....but the more stupid
things you say about me, I realize I *am* better than you.
Try sticking to the actual comments instead of the imagined slights.

Goomba38 wrote:
> kilikini wrote:
>> Goomba38 wrote:
>>> sf wrote:
>>>> Lazy is opening the box.
>>>>
>>>>> Baking it would be too much work!
>>>> Heck, I went to all the other trouble of grating cheese etc. Why
>>>> not bake it too?
>>>>
>>> LOL, its not as if you have to walk the treadmill to heat the oven,
>>> eh? <shakes head in wonderment>
>>
>> She's got a wheat allergy, that's the thing. I wonder how a rice
>> noodle & cheese would do?
>>
>> kili
>>
> She said it was "too much work" to bake hers. Wheat allergies don't
> preclude turning the dial on the oven to heat and waiting 20 minutes
> while the thing bakes, lol

True, Goomba. And frankly, if she can't find a decent substitute for wheat
pasta to deal with the allergies there's really no need for her to be
concerned about baking mac & cheese, is there?