![]() ![]() When boiled, set aside in colander (keep wet until needed).Ģ) Sautee onion and green pepper in butter/margarine.ģ) Meanwhile, cut up bacon into bits and fry them in butter or margarine, but not too crisp (you want them a bit soft). *Butter or margarine-in pats to be put on breadcrumb toppingġ) Boil macaroni in water as directed on container. *4 or 5 slices of bread, toasted, then ground up into crumbs for top *4 cups milk (preferably whole milk you can also use coconut milk or 2 1.5-cup cans of condensed milk + 1 cup water) ![]() *6-8 strips of bacon, cut up and fried (not too crisp, though) OR 1 lb ground beef, browned *One onion & green bell pepper, chopped, sauteed in butter/margarine *16 oz macaroni (elbow or other desired type), boiled Would you like me to post both of my recipes (in detail), later on, in this thread? Please let me know! I will have to look later at the book (since I am at work right now), and let you know the exact recipe. Makes 6 servings in a 9X13 inch Pyrex casserole dish.Ģ) The recipe from Mom's comfort food cookbook uses not only sharp cheddar, but also Roquefort cheese, in the cheese sauce itself, plus either Gruyere or Emmental cheese for the topping (instead of bread crumbs). I also toast 4 or 5 slices of bread and turn it into crumbs, then layer these over the top, with butter or margarine to melt down into it during baking. It would make a number of forum members happy - we could all replicate this special dish in our own homes.ġ) My unique recipe makes use of onion, green bell pepper (both sauteed together), either cut-up bacon (fried, not too crisp, before adding to the cheese sauce) or ground beef, and sometimes, something special added (like a few jalapenos, not too many, for spice). will you unveil your uniqe macaroni and cheese recipe as you got it from the gourmet comfort-food cookbook you received from your mom without changing a iota to it? Quoting MadameConcorde ( Reply 25): I have a question for you Smithair. Those of you who are sommeliers, what recommendations do you have? (I don't think the red would go with my pasta, though.) I also have a bottle of Freixenet (Spanish sparkling white wine) that I got as a Christmas gift in 2009 from my laboratory at UCSF. I have a bottle of red wine (2006 Davishon pinot noir, from New Zealand's Otago wine region) that I was given as a gift after I gave a keynote speech at their dental school in 2010. I rarely drink wine, but when I do, I feel that wine is something special to enjoy, in moderation, with a dear friend along with a good meal. From what I know of wine pairings, white wines go with pasta, chicken, and other "white" items. I want to make it a bit more special (using the gourmet recipe), and pair the right wine with it. One of my favourite things to cook is real, homemade macaroni cheese (making my own cheese sauce with onion and green bell pepper and bacon or ground beef) with a layer of toasted bread crumbs atop it, with butter or margarine that melts down into it when baking.Ī few Christmases ago, Mom gave me a gourmet comfort-food cookbook, which includes a unique macaroni cheese recipe using gruyere and emmental cheeses and other gourmet ingredients.Ī dear friend at my university (UC San Francisco Medical Center) wants to come over to my bachelor pad/studio flat at UCSF Mission Bay and have some of my macaroni cheese.
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