I am trying to find a mac and cheese recipe?!
but i don't have flour and all the ones i've looked at need flour!. Is it a must for baked mac and cheese!? If not what can i use to replace it with!?
Thanks for the help!Www@FoodAQ@Com
Thanks for the help!Www@FoodAQ@Com
Answers:
"Short, simple and delicious!. This recipe doesn't mince words or steps!. Cheese, butter, milk and eggs, join macaroni noodles in a casserole and cooks up splendidly!."
INGREDIENTS:
1 (12 ounce) package
macaroni
1 egg
2 cups milk 2 tablespoons butter, melted
2 1/2 cups shredded Cheddar
cheese
salt and pepper to taste
DIRECTIONS:
1!. Preheat the oven to 350 degrees F (175 degrees C)!. Lightly grease a 2-quart baking dish!.
2!. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked!.
3!. Whisk the egg and milk together in a large cup!. Add butter and cheese to the egg and milk!. Stir well!.
4!. Place the lightly cooked macaroni in the prepared baking dish!. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well!. Press the mixture evenly around the baking dish!.
5!. Bake uncovered, for 30 to 40 minutes, or until the top is brown!.Www@FoodAQ@Com
INGREDIENTS:
1 (12 ounce) package
macaroni
1 egg
2 cups milk 2 tablespoons butter, melted
2 1/2 cups shredded Cheddar
cheese
salt and pepper to taste
DIRECTIONS:
1!. Preheat the oven to 350 degrees F (175 degrees C)!. Lightly grease a 2-quart baking dish!.
2!. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked!.
3!. Whisk the egg and milk together in a large cup!. Add butter and cheese to the egg and milk!. Stir well!.
4!. Place the lightly cooked macaroni in the prepared baking dish!. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well!. Press the mixture evenly around the baking dish!.
5!. Bake uncovered, for 30 to 40 minutes, or until the top is brown!.Www@FoodAQ@Com
The flour is probably for a roux or white sauce & then the cheese is added in!. You don't need the flour!. Boil & drain your mac, season w s&p!. Mix in some butter if you wish!. Pur into a greased baking dish, sprinkle w any meltable cheese or combination of cheeses of choice, sprinkle w paprika, optional!. Top with buttered bread crumbs & bake till cheese is bubbly & heated through!. This is just the basics, but feel free to add in other ingreds you like!.Www@FoodAQ@Com
cook a lb box of macaroni!. Butter a casserole dish place half of the mac in dish salt and pepper place grated cheese over this add next layer of mac salt and pepper grated cheese !. I use three different types of cheese sharp, extra sharp an Cheddar!. Montaray and Swiss work well in this also!. in another bowl mix 2 eggs a dash of Worcestershire sauce tsp of mustered and enough milk so that the mac will be about 3/4 covered !. pour over mac!. top mac with dried bread crumbs and dot with butter!. bake at 350 till liquid id absorb!. Great with stewed tomatoes!.Www@FoodAQ@Com
The flour's a texture ingredient!. You can leave it out but it will alter the texture of what you're making!. It will be different, but that doesn't necessarily mean better or worse!. Who knows!? You may decide you like it this way and always make it without the flour!.
When I make macaroni and cheese, I often mix the grated cheese with yoghurt (plain, of course, not fruit-flavored) and melt that and stir the pasta into it!. That works well for me!. Add a little bit of salt and a few shakes of pepper!. Serve hot!. Don't bother to bake it; it doesn't need it!.Www@FoodAQ@Com
When I make macaroni and cheese, I often mix the grated cheese with yoghurt (plain, of course, not fruit-flavored) and melt that and stir the pasta into it!. That works well for me!. Add a little bit of salt and a few shakes of pepper!. Serve hot!. Don't bother to bake it; it doesn't need it!.Www@FoodAQ@Com
my cousin makes awesome baked mac and cheese!. first she boils and drains the pasta!. She mixes about a cup of cottage cheese with other shredded cheese (usually cheddar and montary jack, but you can use whatever you want) then mix that with the macaroni, and a little salt and pepper!.!. put in a sprayed baking dish!. bake at 350F for about 30 minutes until it is light golden brown on top!.Www@FoodAQ@Com
Go to allrecipes!.com, you can search by ingredient!.Www@FoodAQ@Com
You could substitute corn starch for the flour!.Www@FoodAQ@Com
Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour - you can skip this for just today
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
--------------
Best mac & cheese
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour -- do you have corn starch!? if not, add dry mashed potato
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serveWww@FoodAQ@Com
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour - you can skip this for just today
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------------
Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
--------------
Best mac & cheese
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour -- do you have corn starch!? if not, add dry mashed potato
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serveWww@FoodAQ@Com