Orang Utan
Maybe I like the misery
I didn't know that cheers - I don't like wasting money on bread I'm not gonna eat
Macaroni Cheese - how do you make yours?
- Thread starter Orang Utan
- Start date
I buy those tubs of ciabatta breadcrumbs that you get in tesco.
hair shirt and self-flagellation right this second, you debauched mare
Orang Utan
Maybe I like the misery
I get Tesco Finest Batch Baked Bread or something like that
well, FANCY. Never heard of it before - thought it was a made-up term you were using
Learn something new etc
fogbat
The Talibum
Tinned heinz macaroni is my secret shame
When I'd just had me tongue pierced, it was great, because you can swallow it without chewing
Tinned heinz macaroni is my secret shame
When I'd just had me tongue pierced, it was great, because you can swallow it without chewing
*gags*
dirty BASTARD
Mrs Miggins
Eternal
Rip your bread into chunks, stick in on a baking try in the oven on it's lowest possible setting for I dunno, 10-20 mins, it will dry out sufficiently to whizz in the food processor.
Voila!
Mrs Miggins
Eternal
felixthecat
are we there yet?
I make mine west indian stylee which gives you a solid lump of stodge and is much loved. None of this roux making mallarky!
Boil macaroni. While hot add grated cheese, sauteed onion, mustard, salt and pepper or the famous Maggi seasoning, milk and possibly egg. Chuck into baking dish, sprinkle with more cheese and bake for about an hour until nicely golden and crispy on top. I also add worcester sauce and often bacon, fried until crispy. You have to cut it up into slices/wedges/amorphous lumps and it goes wonderfully with stewed meat, ground provisions and rice and peas.
Boil macaroni. While hot add grated cheese, sauteed onion, mustard, salt and pepper or the famous Maggi seasoning, milk and possibly egg. Chuck into baking dish, sprinkle with more cheese and bake for about an hour until nicely golden and crispy on top. I also add worcester sauce and often bacon, fried until crispy. You have to cut it up into slices/wedges/amorphous lumps and it goes wonderfully with stewed meat, ground provisions and rice and peas.
Orang Utan
Maybe I like the misery
I don't think Worcestershire sauce is a good idea
I make mine west indian stylee which gives you a solid lump of stodge and is much loved. None of this roux making mallarky!
Boil macaroni. While hot add grated cheese, sauteed onion, mustard, salt and pepper or the famous Maggi seasoning, milk and possibly egg. Chuck into baking dish, sprinkle with more cheese and bake for about an hour until nicely golden and crispy on top. I also add worcester sauce and often bacon, fried until crispy. You have to cut it up into slices/wedges/amorphous lumps and it goes wonderfully with stewed meat, ground provisions and rice and peas.
interesting
I did always wonder about having macaroni cheese with all the west indian hot stuff...having a pile of creamy macaroni cheese alongside all that seemed really odd to me
now I know it's a stodgy slice, it makes more sense
mentalchik
"I say we take off and nuke the site from orbit."
felixthecat
are we there yet?
Its lush. My ma-in-law whizzes up all manner of 'seasoning' (assorted herbs, peppers, bits of bush, whatever) in the food processor and chucks that in, and I think she makes the best macaroni cheese in the world (or one of them, anyway)
Orang Utan
Maybe I like the misery
It's nice on cheese on toast, but it would turn the flavour of macaroni cheese a little too much for my liking
ringo
Macaroni cheese controller
I make mine west indian stylee which gives you a solid lump of stodge and is much loved. None of this roux making mallarky!
Boil macaroni. While hot add grated cheese, sauteed onion, mustard, salt and pepper or the famous Maggi seasoning, milk and possibly egg. Chuck into baking dish, sprinkle with more cheese and bake for about an hour until nicely golden and crispy on top. I also add worcester sauce and often bacon, fried until crispy. You have to cut it up into slices/wedges/amorphous lumps and it goes wonderfully with stewed meat, ground provisions and rice and peas.
Aha, that's how it's done, I thought it was just really heavy on the flour. Doesn't sound like it should go with rice and peas but it does perfectly.
Yep, mac cheese is a bit of a fixture on family tables with us too. Sorry Clyde, that's common terminology around my folks.
To my shame I always used to steer clear of it until recently. I had been turned off by the cloying, bland stuff served at school and by friends with tin openers. And then LQ insisted on cooking one and it was very nice indeed.
All those years missing out. But there again it was rarely served as anything approaching a main dish, more one of a multitude of accompaniments.
To my shame I always used to steer clear of it until recently. I had been turned off by the cloying, bland stuff served at school and by friends with tin openers. And then LQ insisted on cooking one and it was very nice indeed.
All those years missing out. But there again it was rarely served as anything approaching a main dish, more one of a multitude of accompaniments.
Ours comes with leeks, sundried tomatoes, and mushrooms.
Mrs is a bit of a low fat loon so we do the sauce using yoghurt, cornflour, milk, cheese and mustard.
It's probably not quite as runny as with milk but not stuck together like the West Indian recipe.
Gonna put it on next weeks menu now
Mrs is a bit of a low fat loon so we do the sauce using yoghurt, cornflour, milk, cheese and mustard.
It's probably not quite as runny as with milk but not stuck together like the West Indian recipe.
Gonna put it on next weeks menu now
spring-peeper
Well-Known Member
I just follow the directions.
feyr
evil evil monkey!
chopped meat ( normally either lomo,chorizo or bacon) fried till a bit crispy, then flour, lots of cheese and milk to make a thick sauce. cook pasta shapes, in a bowl/dish put a thin layer of crushed crisps then a layer of cheese then sprinkle with ground dried chilli , garlic and black pepper. mix pasta and sauce, spoon into dish. top with more cheese, another crisp layer and a sprinkle of black pepper. stick under grill for a bit, or eat as
Johnny Canuck3
Well-Known Member
I buy it ready made at safeway, or get the frozen stuff at Superstore.
spanglechick
High Empress of Dressing Up
frozen? like a ready meal?
stouffers frozen mac 'n cheese made in teh micro is AS GOOD AS anything made from scratch:
Johnny Canuck3
Well-Known Member
There's a brand at superstore, it's to die for. If you like mac and cheese. Which I do.
It might arguably be as good as any one macaroni cheese meal made from scratch, but when you make it yourself you can do it slightly differently each time for variety. Prepared and processed foods are designed to always be the same. The companies that make it think of this as an achievement but it isn't really. Also you cannot caramelise in a microwave oven.
you can use micro OR the oven, whatever you prefer. its just that the micro takes 6 min and the oven 30 mins but you do get the caremlizaiton on top with the latter method.
