Does anyone have any interesting variations that might be a regional french
dish we know as 'macaroni and cheese', using any of the numerous french
cheeses available?

> Not sure about French, but Gruyere makes heavenly mac n cheese.

I agree. Guyere, sharp cheddar and a sprinkling of parmesan with the
buttered bread crumbs.

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

> Not sure about French, but Gruyere makes heavenly mac n cheese.

I agree. Guyere, sharp cheddar and a sprinkling of parmesan with the
buttered bread crumbs.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
wrote:

> Yes gruyere does make excellent mac and cheese. In addition, I
> always add a good teaspoon of ready-made mustard (or half tsp of
> mustard powder mixed with a little water to a paste) in mine and a
> shake of cayenne pepper.

I use dijon mustard and Frank's hot sauce in mine along with sauteed
garlic and onions.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
wrote:

> Yes gruyere does make excellent mac and cheese. In addition, I
> always add a good teaspoon of ready-made mustard (or half tsp of
> mustard powder mixed with a little water to a paste) in mine and a
> shake of cayenne pepper.

I use dijon mustard and Frank's hot sauce in mine along with sauteed
garlic and onions.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Ranee Mueller > wrote in
:

>> Not sure about French, but Gruyere makes heavenly mac n cheese.
>
> I agree. Guyere, sharp cheddar and a sprinkling of parmesan
> with the buttered bread crumbs.

I tend to use Monterrey Jack mixed with some medium white cheddar. I
don't use Monterrey Jack for anything else so I keep some frozen.
But I find it's the right cheese for my mac'n'cheese.

When I first suggested to the woman who has since become my wife that
she make a béchamel, add proper cheese, mix with real maccarone,
sprinkle bread crumbs on top and dot them with butter and cook it for
30 minutes at 350F, she thought I was mad. Well, in all honesty, we
were 3000kms apart at the time and she was trying to make lunch for
the kids coming home from school while I was sitting in a grungy
University computer lab, trying to write my thesis. I thought she
should interest them in something new. She thought they would refuse
to eat it. But I was right. There were no leftovers, and the days
of Kraft Mac'n'Cheese were counted.

Since then, when I make it, I make a vat at a time (8 cups dry
maccarone, 1.5 litre of milk), I sauté chopped onions in oil before
adding the flour to make the roux, I use whole milk (for creamier
results), I add chopped jalapenos. I mix everything but the bread
crumbs in a large bowl and pour it into a large pyrex dish and I only
make it twice a year, when the children are around.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

Ranee Mueller > wrote in
:

>> Not sure about French, but Gruyere makes heavenly mac n cheese.
>
> I agree. Guyere, sharp cheddar and a sprinkling of parmesan
> with the buttered bread crumbs.

I tend to use Monterrey Jack mixed with some medium white cheddar. I
don't use Monterrey Jack for anything else so I keep some frozen.
But I find it's the right cheese for my mac'n'cheese.

When I first suggested to the woman who has since become my wife that
she make a béchamel, add proper cheese, mix with real maccarone,
sprinkle bread crumbs on top and dot them with butter and cook it for
30 minutes at 350F, she thought I was mad. Well, in all honesty, we
were 3000kms apart at the time and she was trying to make lunch for
the kids coming home from school while I was sitting in a grungy
University computer lab, trying to write my thesis. I thought she
should interest them in something new. She thought they would refuse
to eat it. But I was right. There were no leftovers, and the days
of Kraft Mac'n'Cheese were counted.

Since then, when I make it, I make a vat at a time (8 cups dry
maccarone, 1.5 litre of milk), I sauté chopped onions in oil before
adding the flour to make the roux, I use whole milk (for creamier
results), I add chopped jalapenos. I mix everything but the bread
crumbs in a large bowl and pour it into a large pyrex dish and I only
make it twice a year, when the children are around.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

ukwill wrote:
> Does anyone have any interesting variations that might be a regional french
> dish we know as 'macaroni and cheese', using any of the numerous french
> cheeses available?


Others have offered good ideas for making a good mac and cheese. I
can't think of any way to make it regionally French except to substitute
a French cheese for the cheddar in the basic recipe. (Bet you thought
of that.) Also, I'd add tarragon or thyme for a French twist on the recipe.

--Lia

ukwill wrote:
> Does anyone have any interesting variations that might be a regional french
> dish we know as 'macaroni and cheese', using any of the numerous french
> cheeses available?


Others have offered good ideas for making a good mac and cheese. I
can't think of any way to make it regionally French except to substitute
a French cheese for the cheddar in the basic recipe. (Bet you thought
of that.) Also, I'd add tarragon or thyme for a French twist on the recipe.

--Lia

"ukwill" > wrote in message alkaboutcooking.com>...
> Does anyone have any interesting variations that might be a regional french
> dish we know as 'macaroni and cheese', using any of the numerous french
> cheeses available?

I like to serve penne rigate and asparagus in a gorgonzola flavored sauce.

-bwg

"ukwill" > wrote in message alkaboutcooking.com>...
> Does anyone have any interesting variations that might be a regional french
> dish we know as 'macaroni and cheese', using any of the numerous french
> cheeses available?

I like to serve penne rigate and asparagus in a gorgonzola flavored sauce.

-bwg

Michel Boucher > wrote in message >. ..
<snip>

>
> Since then, when I make it, I make a vat at a time (8 cups dry
> maccarone, 1.5 litre of milk), I sauté chopped onions in oil before
> adding the flour to make the roux, I use whole milk (for creamier
> results), I add chopped jalapenos. I mix everything but the bread
> crumbs in a large bowl and pour it into a large pyrex dish and I only
> make it twice a year, when the children are around.

I do basically the same thing - no jalapenos and use cracker crumbs on
top. This was a family tradition from my German side - a great
grandmother and Grandmother neither of whom I ever met. My sister
still has the old Hall orange poppy-motif bowl trimmed in gold that
Mamie used to bake it in.

-L.