{ Exported from MasterCook Mac }

Macaroni and Cheese

Recipe By: Gavinski
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
2 cups uncooked elbow pasta (or 4 cups spirals?)
2 1/2 Tbsp. butter
2 1/2 Tbsp. flour
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. celery seed
1 1/2 tsp. mustard
1 tsp. Worcestershire sauce
2 tsp. chopped parsley
2 cups grated extra-sharp cheddar cheese
1/4 tsp. paprika

Cook pasta in 6 cups water with 1 teaspoon salt until just tender,
following package directions. Drain and rinse with cool water. Toss
with 1-1/2 tablespoons of the butter.

In saucepan, melt remaining butter. Stir in flour. Whisk until smooth.
Slowly add milk, stirring occasionally until it just begins to boil.
Remove pan from heat. Stir in 1/2 teaspoon salt, pepper, celery seed
and mustard, Worcestershire sauce, and 1 teaspoon parsley.

Place half of the cooked pasta in a buttered 1-1/2 quart baking dish.
Sprinkle with half the grated cheese. Pour half the mix mixture over
the cheese. Repeat layers.

Bake in a 325° oven for 30-40 minutes, until the sauce is bubbling and
the top is just beginning to form a thin film. Remove from oven, Stir
the mixture with a wooden spoon to combine all of the ingredients.
Sprinkle with remaining parsley and paprika.

‹‹‹‹‹
Notes: Source: Tim Gavin, October, 1991. From ³Good Old Food² by
Irena Chalmers (Barrons publishing).


Per serving (excluding unknown items): 637 Calories; 45g Fat (63%
calories from fat); 19g Protein; 40g Carbohydrate; 143mg Cholesterol;
1740mg Sodium
Food Exchanges: 1 Starch/Bread; 1 1/2 Non-Fat Milk; 8 1/2 Fat
_____
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

"Melba's Jammin'" > wrote in message
...

> Serving Size: 1

snip

> 2 cups uncooked elbow pasta (or 4 cups spirals?)
> 2 1/2 Tbsp. butter
> 2 1/2 Tbsp. flour
> 2 cups milk
> 1/2 tsp. salt
> 1/2 tsp. pepper
> 1/4 tsp. celery seed
> 1 1/2 tsp. mustard
> 1 tsp. Worcestershire sauce
> 2 tsp. chopped parsley
> 2 cups grated extra-sharp cheddar cheese
> 1/4 tsp. paprika
>

snip

> Per serving (excluding unknown items): 637 Calories

snip

??? is this supposed to be something closer to 3 servings, rather than 1?
Some calories could be saved by using nonfat milk and cheese, and light
margarine, but that still wouldn't get it within hollering distance of 637
calories for the whole thing (I wish, I wish...)

2C dry pasta ~440c
2.5T butter 250c
2.5T flour ~75c
2C milk ~300c
2C cheese (8oz) ~880c
others negligible

~1945 cal total

Dan Levy wrote:

>
> ??? is this supposed to be something closer to 3 servings, rather than 1?
> Some calories could be saved by using nonfat milk and cheese, and light
> margarine, but that still wouldn't get it within hollering distance of 637
> calories for the whole thing (I wish, I wish...)

Barb uses Mastercook recipe program to store and share her recipes. Unless
specifically entered otherwise the default "serving size" is "1" yet most of
us recognize this is not accurate.
Goomba

On Sun, 29 Feb 2004 01:31:02 -0500, Goomba38 >
wrote:

>Dan Levy wrote:
>>
>> ??? is this supposed to be something closer to 3 servings, rather than 1?
>> Some calories could be saved by using nonfat milk and cheese, and light
>> margarine, but that still wouldn't get it within hollering distance of 637
>> calories for the whole thing (I wish, I wish...)
>
>Barb uses Mastercook recipe program to store and share her recipes. Unless
>specifically entered otherwise the default "serving size" is "1" yet most of
>us recognize this is not accurate.

Yes, using Mastercook without projected "number of servings" is
sometimes a shock. However, Dan has a point. If it *were* one serving,
the total would be far higher. I don't have/use Mastercook, but maybe
if only the specifics it has in its database are calculated, it
treated "extra-sharp" and "elbow or spiral" as 'unknown ingredients'?

In article >, "Dan Levy"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> > Serving Size: 1
>
> snip
>
> > 2 cups uncooked elbow pasta (or 4 cups spirals?)
> > 2 1/2 Tbsp. butter
> > 2 1/2 Tbsp. flour
> > 2 cups milk
> > 1/2 tsp. salt
> > 1/2 tsp. pepper
> > 1/4 tsp. celery seed
> > 1 1/2 tsp. mustard
> > 1 tsp. Worcestershire sauce
> > 2 tsp. chopped parsley
> > 2 cups grated extra-sharp cheddar cheese
> > 1/4 tsp. paprika
> >
>
> snip
>
> > Per serving (excluding unknown items): 637 Calories
>
> snip
>
> ??? is this supposed to be something closer to 3 servings, rather than 1?
> Some calories could be saved by using nonfat milk and cheese, and light
> margarine, but that still wouldn't get it within hollering distance of 637
> calories for the whole thing (I wish, I wish...)
>
> 2C dry pasta ~440c
> 2.5T butter 250c
> 2.5T flour ~75c
> 2C milk ~300c
> 2C cheese (8oz) ~880c
> others negligible
>
> ~1945 cal total

Sorry, Dan. I've never made it; my source for it thought it was
frabjous. Almost all my MasterCook recipes show one serving. Mostly
because MC won't let me input a variable in the servings; i.e., it will
take 4 or 6 but it won't take 4-6. So I don't put in anything.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

"Melba's Jammin'" > wrote in message
...
> { Exported from MasterCook Mac }
>
> Macaroni and Cheese
>
> Recipe By: Gavinski
> Serving Size: 1
> Preparation Time: 0:00
> Categories: Entrees
>
> Amount Measure Ingredient Preparation Method
> 2 cups uncooked elbow pasta (or 4 cups spirals?)

STOP RIGHT THERE! Barb, you of all people should know that elbones are the
only pasta to be used in MacCheese

Felice

> 2 1/2 Tbsp. butter
> 2 1/2 Tbsp. flour
> 2 cups milk
> 1/2 tsp. salt
> 1/2 tsp. pepper
> 1/4 tsp. celery seed
> 1 1/2 tsp. mustard
> 1 tsp. Worcestershire sauce
> 2 tsp. chopped parsley
> 2 cups grated extra-sharp cheddar cheese
> 1/4 tsp. paprika
>
> Cook pasta in 6 cups water with 1 teaspoon salt until just tender,
> following package directions. Drain and rinse with cool water. Toss
> with 1-1/2 tablespoons of the butter.
>
> In saucepan, melt remaining butter. Stir in flour. Whisk until smooth.
> Slowly add milk, stirring occasionally until it just begins to boil.
> Remove pan from heat. Stir in 1/2 teaspoon salt, pepper, celery seed
> and mustard, Worcestershire sauce, and 1 teaspoon parsley.
>
> Place half of the cooked pasta in a buttered 1-1/2 quart baking dish.
> Sprinkle with half the grated cheese. Pour half the mix mixture over
> the cheese. Repeat layers.
>
> Bake in a 325° oven for 30-40 minutes, until the sauce is bubbling and
> the top is just beginning to form a thin film. Remove from oven, Stir
> the mixture with a wooden spoon to combine all of the ingredients.
> Sprinkle with remaining parsley and paprika.
>
> ‹‹‹‹‹
> Notes: Source: Tim Gavin, October, 1991. From ³Good Old Food² by
> Irena Chalmers (Barrons publishing).
>
>
> Per serving (excluding unknown items): 637 Calories; 45g Fat (63%
> calories from fat); 19g Protein; 40g Carbohydrate; 143mg Cholesterol;
> 1740mg Sodium
> Food Exchanges: 1 Starch/Bread; 1 1/2 Non-Fat Milk; 8 1/2 Fat
> _____
> --
> -Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

In article <mto0c.149131$uV3.685116@attbi_s51>, "Felice Friese"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > { Exported from MasterCook Mac }
> >
> > Macaroni and Cheese
> >
> > Recipe By: Gavinski
> > Serving Size: 1
> > Preparation Time: 0:00
> > Categories: Entrees
> >
> > Amount Measure Ingredient Preparation Method
> > 2 cups uncooked elbow pasta (or 4 cups spirals?)
>
> STOP RIGHT THERE! Barb, you of all people should know that elbones are the
> only pasta to be used in MacCheese
>
> Felice

I'm with you, Toots! My former boss got the recipe from some book; I
entered it into my MasterCook app as given. (It makes enough for more
than one person, though. "-)

The only Mac & Cheese I've ever made has been from the blue box. My
mom's was awful. Oprah's got a touted recipe from Patti LaBelle or Tina
Turner or somebody, but it involves something like four different
cheeses. I'd never sell it here. A real heartstopper. OK, here -- I
found the recipe on momsview.com via a google search.

Over-the-Rainbow Macaroni and Cheese
Recipe Created by Patti LaBelle
From the Show Recipes to Remember on http://www.Oprah.com
Serves 4 to 6

Patti LaBelle says that the sure sign of a good cook is if their
macaroni and cheese will make you cry! According to Oprah, Patti's
version just might bring tears to your eyes.


INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart
casserole.

Bring the large pot of salted water to a boil over high heat. Add the
oil, then the elbow macaroni, and cook until the macaroni is just
tender, about 7 minutes. Do not overcook. Drain well. Return to the
cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the
macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and
Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2
cups of the shredded cheese, the cubed Velveeta, and the eggs. Season
with salt and pepper. Transfer to the buttered casserole. Sprinkle with
the remaining 1/2 cup of shredded cheese and dot with the remaining one
tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams
saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams
carbohydrates, 27.7 grams protein, 1.8 grams fiber
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

"Felice Friese" > wrote in message
news:mto0c.149131$uV3.685116@attbi_s51...
>
> "Melba's Jammin'" > wrote in message
> ...
> > { Exported from MasterCook Mac }
> >
> > Macaroni and Cheese
> >
> > Recipe By: Gavinski
> > Serving Size: 1
> > Preparation Time: 0:00
> > Categories: Entrees
> >
> > Amount Measure Ingredient Preparation Method
> > 2 cups uncooked elbow pasta (or 4 cups spirals?)
>
> STOP RIGHT THERE! Barb, you of all people should know that elbones are the
> only pasta to be used in MacCheese

I grew up on mac & cheese made with shells (sometimes small, usually large)
and still like it, though. Elbows are fine, though. I recently did it with
Barilla's fiore (or is it fiori) and liked it. I do respect tradition,
though.

Paula

"Melba's Jammin'" > wrote in message
...

<snip to the chase>

> Over-the-Rainbow Macaroni and Cheese
> Recipe Created by Patti LaBelle
> From the Show Recipes to Remember on http://www.Oprah.com
> Serves 4 to 6
>
> Patti LaBelle says that the sure sign of a good cook is if their
> macaroni and cheese will make you cry! According to Oprah, Patti's
> version just might bring tears to your eyes.
>
>
> INGREDIENTS
> 1 tablespoon vegetable oil
> 1 pound elbow macaroni
> 8 tablespoons (1 stick) plus 1 tablespoon butter
> 1/2 cup (2 ounces) shredded Muenster cheese
> 1/2 cup (2 ounces) shredded mild Cheddar cheese
> 1/2 cup (2 ounces) shredded sharp Cheddar cheese
> 1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half
> 1 cup (8 ounces) Velveeta, cut into small cubes
> 2 large eggs, lightly beaten
> 1/4 teaspoon seasoned salt
> 1/8 teaspoon freshly ground black pepper
>
> Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart
> casserole.
>
> Bring the large pot of salted water to a boil over high heat. Add the
> oil, then the elbow macaroni, and cook until the macaroni is just
> tender, about 7 minutes. Do not overcook. Drain well. Return to the
> cooking pot.
>
> In a small saucepan, melt eight tablespoons of the butter. Stir into the
> macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and
> Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2
> cups of the shredded cheese, the cubed Velveeta, and the eggs. Season
> with salt and pepper. Transfer to the buttered casserole. Sprinkle with
> the remaining 1/2 cup of shredded cheese and dot with the remaining one
> tablespoon of butter.
>
> Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

And I snipped the nutritional content, too, Barb. One look at the recipe
should tell you that this is a world-class clogger. My God! I can't WAIT to
make it!

Felice
who will double her statin dose that night

PaulaGarlic wrote:
> "Felice Friese" > wrote in message
> news:mto0c.149131$uV3.685116@attbi_s51...
>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>{ Exported from MasterCook Mac }
>>>
>>>Macaroni and Cheese
>>>
>>>Recipe By: Gavinski
>>>Serving Size: 1
>>>Preparation Time: 0:00
>>>Categories: Entrees
>>>
>>>Amount Measure Ingredient Preparation Method
>>>2 cups uncooked elbow pasta (or 4 cups spirals?)
>>
>>STOP RIGHT THERE! Barb, you of all people should know that elbones are the
>>only pasta to be used in MacCheese
>
>
> I grew up on mac & cheese made with shells (sometimes small, usually large)
> and still like it, though. Elbows are fine, though. I recently did it with
> Barilla's fiore (or is it fiori) and liked it. I do respect tradition,
> though.
>
> Paula
>
>

Jumbo shells make interesting Mac 'n' Cheese...

Best regards,
Bob

PaulaGarlic wrote:

> I grew up on mac & cheese made with shells (sometimes small, usually large)
> and still like it, though. Elbows are fine, though. I recently did it with
> Barilla's fiore (or is it fiori) and liked it. I do respect tradition,
> though.
>
> Paula

My very Italian father *hates* elbow shaped macaroni. He skeeves it and claims
it is so.. so.. American. LOL
Goomba

"Goomba38" > wrote in message
...
> PaulaGarlic wrote:
>
> > I grew up on mac & cheese made with shells (sometimes small, usually
large)
> > and still like it, though. Elbows are fine, though. I recently did it
with
> > Barilla's fiore (or is it fiori) and liked it. I do respect tradition,
> > though.
> >
> > Paula
>
> My very Italian father *hates* elbow shaped macaroni. He skeeves it and
claims
> it is so.. so.. American. LOL
> Goomba
>

This has to be the first time I have heard that word...skeeves...outside of
my family!

Paula

On Sun, 29 Feb 2004 16:21:03 -0500, Goomba38 >
wrote:
>
>My very Italian father *hates* elbow shaped macaroni. He skeeves it and claims
>it is so.. so.. American. LOL
>Goomba
>
i sorta get it by context, but i don't think i've ever seen the word
'skeeve.' could you elaborate a little?

your pal,
blake

blake murphy > wrote in
:

> On Sun, 29 Feb 2004 16:21:03 -0500, Goomba38 >
> wrote:
>>
>>My very Italian father *hates* elbow shaped macaroni. He skeeves it
>>and claims it is so.. so.. American. LOL
>>Goomba
>>
> i sorta get it by context, but i don't think i've ever seen the word
> 'skeeve.' could you elaborate a little?
>
> your pal,
> blake
>

I distain elbow macaroni as well. I much prefer ziti or spirals.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Skeeve" is an Italian word for using someone else's toothbrush.

--Lia

On Sun, 07 Mar 2004 23:01:13 GMT, (Curly
Sue) wrote:

>On Sun, 07 Mar 2004 22:31:10 GMT, blake murphy >
>wrote:
>
>>On Sun, 29 Feb 2004 16:21:03 -0500, Goomba38 >
>>wrote:
>>>
>>>My very Italian father *hates* elbow shaped macaroni. He skeeves it and claims
>>>it is so.. so.. American. LOL
>>>Goomba
>>>
>>i sorta get it by context, but i don't think i've ever seen the word
>>'skeeve.' could you elaborate a little?
>>
>
>It's an Anglicization of an Italian word (where the verbs don't end in
>"s"). In some Italian dialects it's pronounced "schkeev."
<snip>
>Sue(tm)
>Lead me not into temptation... I can find it myself!

thanks, sue.

your pal,
blake

On Sun, 07 Mar 2004 23:01:13 GMT, (Curly
Sue) wrote:

>On Sun, 07 Mar 2004 22:31:10 GMT, blake murphy >
>wrote:
>
>>On Sun, 29 Feb 2004 16:21:03 -0500, Goomba38 >
>>wrote:
>>>
>>>My very Italian father *hates* elbow shaped macaroni. He skeeves it and claims
>>>it is so.. so.. American. LOL
>>>Goomba
>>>
>>i sorta get it by context, but i don't think i've ever seen the word
>>'skeeve.' could you elaborate a little?
>>
>
>It's an Anglicization of an Italian word (where the verbs don't end in
>"s"). In some Italian dialects it's pronounced "schkeev."
<snip>
>Sue(tm)
>Lead me not into temptation... I can find it myself!

thanks, sue.

your pal,
blake