Macaroni and my blog...?

Question

First, got any good recipes for home-made macceroni? Please include list of ingriednts...

And hey, while you're at it, check out my blog, serf around it, post come comments:)

Answer 1

My recipe for THE BEST macaroni & cheese




8 tablespoons (1 stick) unsalted butter, plus more for dish
1 loaf Chicago style Italian bread crust removed and torn into ¼ inch pieces
5 ½ cups milk
¾ cup all purpose flour
2 ½ teaspoons of salt
¼ - ½ teaspoon of freshly grated nutmeg
¼ - ½ teaspoon of freshly ground black or mixed color pepper
½ teaspoon of cayenne pepper (a must)
5 ½ - 6 cups grated sharp white cheddar cheese
2 – 3 cups of smoked Gruyère cheese
1 ½ - 2 lbs 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.

Answer 2

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

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.

Answer 3

8oz macaroni cooked...I lb ground beef drained of grease..I can cream of tomato soup...1 can corn...1 chopped onion..8 oz. grated cheese
mix together in a med. pot and heat thoroughly. My family loves it. It also calls for a can of peas but no one in my family likes them.