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Cavalier cheese out

Okay, cindy_lou_who8, here's the mac and cheese "recipe":

Boil some pasta. Drain it.

Make a white sauce. The sacred ratio for a white sauce is 2 T butter, 2 T flour, to 2 C milk, but I'm more likely to frizz a half stick of butter* in a pot until melted, throw in a few high tablespoons of flour, stir it and let that bubble for a while (a few minutes) (to kill the raw flour taste). Whisk in milk until it makes a sauce of an appropriate thickness. At this juncture, for mac and cheese, melt in as much cheese as you want, of whatever kind you wish. Season with nutmeg, salt and pepper. (If you were making a tuna casserole, you would, instead, throw in some drained canned tuna and peas. Salt and pepper to taste.) Add pasta to sauce. Remassage seasoning.

Eating it out of the pot is fine and delicious, but if you want to bake it, you can put it in a heat happy dish and top with crumbs. (I mix bread crumbs with some melted butter and parmesan cheese if I have it.) Bake it (at, say, 400 degrees American) for, oh, any length of time, until the sauce bubbles up at the sides, and before the crumbs burn.

There you have it!

Subtle, right?


* Alright, sometimes a whole stick, and a little more flour.


Sep. 28th, 2009 11:51 pm (UTC)

you make mac and cheese with a roux? I have never tried that...now I have to...damn you. ;)

so do you want the roux thick like a breakfast gravy, or thinner?
Because minus the macaroni and the cheese it's basically my breakfast gravy recipe....except with a whole stick of butter, way more sifted flour and more milk.... :)
Sep. 29th, 2009 12:33 am (UTC)
As thick or thin as you like it... and I can be accused of adding extra flour swished in cold milk at the end to thicken it some more if it's too thin. You know, because I'm such a measurer. :)