Subj : Mac & Cheeze was:Chinese
To : Dave Drum
From : Ruth Haffly
Date : Fri Feb 02 2024 13:53:45
Hi Dave,
DD> I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n
DD> yellow powder I'm more like to use the macaroni for something like
DD> chilli mac and the yellow cheezoid podwer to enhance au gratin
DD> potatoes or the like. Or to make my Rustic Italian Cheese Bread.
RH> I do my mac & cheese using whole wheat pasta, whole wheat pastry flour
RH> in my cheese sauce and as sharp a cheddar as I can get. I also put a
RH> good squirt of spicy brown mustard in the cheese sauce, not your
RH> ordinary maac & cheese but one that disappears fast. Also, when making
RH> it for family consumption, I'll cook the elbows (sometimes other
RH> pasta), drain and put them in a microwave safe bowl & cover it. Then
RH> I'll do the cheese sauce in the same pot, add it to the pasta, stir to
RH> combine and put it in the microwave for a couple of minutes to equalise
RH> the temperatures. It doesn't take but a couple of minutes longer to do
RH> than the boxed stuff but the taste is far superior.
DD> That does sound/look good. If I'm not having meat with my meal I tend
DD> to go for a big salad w/slice or diced tomato, sunflower seeds and a
DD> nice sprinkle of shredded cheese, usually Cheddar but sometimes a nice
DD> Asiago, Muenster, or Havarti.
Cheese with whole grains gives you a complimentary protein so the meat
isn't vital. That, and other complimentary protein combos let me cook
meatless for a week or so at a time with no loss from not having meat.
Did that a lot when we were younger and pinching pennies, not as much
now but still don't rely on meat for all of our protein.
DD> Here's a good use for Muenster. Since I don't stock beer of any
sort I DD> sub beef stock or broth for the dark beer. If I'm not up for
breaded DD> patties I use my George and put the cheese on as soon as I
put the DD> patty onto the bottom of the bun. I may or may not nuke the
result for DD> 20 to DD> 30 seconds to get the cheese more "melty".
