applecrisp1
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Post by applecrisp1 on Jan 26, 2017 20:51:58 GMT -5
I saw this on Deb Perelman's instagram free (of smittenkitchen) for a mac and cheese recipe that she made that has only three ingredients. http://instagram.com/p/BPsZkx8hJIv (sorry when I view my post I see the actual instagram feed, but I was just trying to link it, any ideas on why that is? I've had that kind of thing happen when I email some links). I've only made mac and cheese once before, might be time for take 2. (oh it isn't that I'm not a fan of mac and cheese, I'm afraid, very afraid, I would eat the whole pan, just kidding). The recipe is bt J. Kenji Lopez-Alt (Seriouseats.com). Here's a link: www.seriouseats.com/2017/01/the-food-lab-3-ingredient-fast-easy-stovetop-macaroni-and-cheese.html#comments-300330So has anyone tried it? And can I use whole wheat pasta and non-fat cheese. And that part IS a total joke, need the real stuff! |
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sallyt
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Post by sallyt on Jan 27, 2017 8:33:58 GMT -5
I made it for my daughter's 5th birthday about 10 days ago! It was DELICIOUS. Eat it within a few minutes of making it - the sauce gets absorbed very quickly. I used elbows and sharp cheddar. (I laughed at your joke - I feel like that represents EVERY comment section online!)
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cafelatte
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Post by cafelatte on Jan 27, 2017 9:12:09 GMT -5
I love mac and cheese but don't make it often. I'd like to make this, but I am not a fan of evaporated milk, especially with few ingredients. When a recipe calls for small amounts, I sub half and half. My parents used to buy it and use it as a cream in coffee and it just always turned me off.
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Post by wallycat on Jan 27, 2017 11:18:14 GMT -5
I still think Alton Brown's (Good Eats) is the best recipe ever.
Good to see this recipe skips the whole flour thickening.
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Deleted
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Post by Deleted on Jan 27, 2017 13:56:40 GMT -5
It's been a while since I've made mac and cheese I haven't made that recipe, but have tried several other variations over the years. It depends on my mood and what cheese(s) I have on hand. I like bechamel sauce, but If I'm in a diner or cafeteria mood, Horn & hardart Mac and cheese hits the spot. Brings back memories of when I used to eat there as a child, in New York City.
I may need to make it again with a recipe for Beanie Weenies in the slow cooker LOL.
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Post by beth on Jan 30, 2017 11:26:05 GMT -5
Sounds like something my sons might like to try. I also shared with them a recipe I tested that did cook the pasta with milk. We all really liked it, but the first time we made it, I broke out in hives and I thought one of the cheeses caused the hives (it had 3 IIRC). Turned out that I was taking a medication that was causing the hives and they got worse when I ate hot food and drank wine with dinner. Secone time we made it, DH was in charge and went heavy with the mustard. I haven't wanted to make it again sincce, even though it was really good.
As for the evaporated milk, it is not something I always have on hand, but I usually have powdered milk for baking. You can mix that with milk to make it double strength.
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