RE: A better mac 'n cheese....

[Guest guest]

LOL I'm glad you liked it, Cheryl Did you cook it long enough to

really counter that flour taste? I've found it best to cook the roux

for a good 5 minutes, stirring pretty much the entire time, then cook

the bechamel a solid 15-20 mintes, again stirring regularly (although

not constantly) to really make sure that flour taste goes bye-bye.

The first couple of times I made it, I did not cook it long enough

and...well....

Something else you can try....

Preheat the oven to 350. Once you have the cheese sauce done, mix it

in with the pasta and pour it into a greased baking dish (a few

spritzes of the canned stuff will do the trick). Sprinkle some more

shredded cheddar on top then sprinkle some bread/cracker crumbs on top

of that. Put the baking dish in the oven for 20-25 minutes. You want

the top to be kind of bubbly and to JUST start to brown (may be more

or less than the amount of time, depening on your oven).

[Guest guest]

LOL I'm glad you liked it, Cheryl Did you cook it long enough to

really counter that flour taste? I've found it best to cook the roux

for a good 5 minutes, stirring pretty much the entire time, then cook

the bechamel a solid 15-20 mintes, again stirring regularly (although

not constantly) to really make sure that flour taste goes bye-bye.

The first couple of times I made it, I did not cook it long enough

and...well....

Something else you can try....

Preheat the oven to 350. Once you have the cheese sauce done, mix it

in with the pasta and pour it into a greased baking dish (a few

spritzes of the canned stuff will do the trick). Sprinkle some more

shredded cheddar on top then sprinkle some bread/cracker crumbs on top

of that. Put the baking dish in the oven for 20-25 minutes. You want

the top to be kind of bubbly and to JUST start to brown (may be more

or less than the amount of time, depening on your oven).

[Guest guest]

Yup, I cooked it just like you said! I have watched Emeril cook up these

things - he always makes it look easy and it was. Just a bit time consuming

because I didn't want to screw it up by not stirring it all the time so I

stood at the stove a lot - ha! I didn't notice any flour taste but then, I

like the whole wheat flour taste. It could have been a little cheesier

tasting, though. I used about ½ c. medium cheddar (all we had) with the

rest sharp cheddar - yum! But maybe adding some more cheese to the top

(another kind of cheese? I love cheese!) and baking it would bring out more

of the cheese flavor. You did good, . Thanks for the recipe! We've

gotten our son hooked on whole wheat pasta and brown rice so now I need to

wean him off of the boxed mac and cheese and into the " real " stuff.

Thanks again,

Cheryl

Re: A better mac 'n cheese....

LOL I'm glad you liked it, Cheryl Did you cook it long enough to

really counter that flour taste? I've found it best to cook the roux

for a good 5 minutes, stirring pretty much the entire time, then cook

the bechamel a solid 15-20 mintes, again stirring regularly (although

not constantly) to really make sure that flour taste goes bye-bye.

The first couple of times I made it, I did not cook it long enough

and...well....

Something else you can try....

Preheat the oven to 350. Once you have the cheese sauce done, mix it

in with the pasta and pour it into a greased baking dish (a few

spritzes of the canned stuff will do the trick). Sprinkle some more

shredded cheddar on top then sprinkle some bread/cracker crumbs on top

of that. Put the baking dish in the oven for 20-25 minutes. You want

the top to be kind of bubbly and to JUST start to brown (may be more

or less than the amount of time, depening on your oven).

_____

[Guest guest]

> Yup, I cooked it just like you said! I have watched Emeril cook up these

> things - he always makes it look easy and it was. Just a bit time

consuming

> because I didn't want to screw it up by not stirring it all the time so I

> stood at the stove a lot - ha! I didn't notice any flour taste but then,

I

> like the whole wheat flour taste. It could have been a little cheesier

> tasting, though. I used about ½ c. medium cheddar (all we had) with the

> rest sharp cheddar - yum! But maybe adding some more cheese to the top

> (another kind of cheese? I love cheese!) and baking it would bring out

more

> of the cheese flavor. You did good, . Thanks for the recipe! We've

> gotten our son hooked on whole wheat pasta and brown rice so now I need to

> wean him off of the boxed mac and cheese and into the " real " stuff.

The nice thing about cheese is that you can REALLY mix it up. Kraft has a

2% Mexican mix that is pretty good -- I'd try that in place of the cheddar.

Of course, you can also just melt in a little more cheese (gets kinda fatty

the more cheese you add though LOL).