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The Watercooler
cooking question
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<blockquote data-quote="kris" data-source="post: 55780" data-attributes="member: 74"><p><span style='font-size: 11pt'> <span style='font-family: Georgia'> <span style="color: #3366FF"> <em>for a smidge over 30 years i have been making mac & cheese ~~~ a huge family favorite the same way. that is the way my grandmother made it. simple recipe if ever ther was one. enough milk to cover the macaroni. whisk in a few tablespoons of flour...not a whole lot. three or four tablespoons at most. add velveeta to give a cheesy taste. add sauce to macaroni in baking dish. layer with-cheddar & top with-bread crumbs.</em></p><p><em></em></p><p><em>this recipe has never failed me until about six months ago. all off a sudden the sauce is not thickening properly....it usually finishes thickening in the oven. it's not thickening well at all tho once the left overs have sat over night it is M&C of yore lol.</em></p><p><em></em></p><p><em>anyone have any ideas on how to fix this. i've tried increasing the amount of flour. i've searched a few sites & flour is by far the most popular thickening agent. only a couple recommend using corn starch.</em></p><p><em></em></p><p><em>if i was just making it for family we could make due, however, jarrod wants to invite girlfriend who has only eaten M&C from a box & can't understand why he won't touch the stuff (yes, he's spoiled lol). i don't want to serve her M&C with-runny sauce.....sigh. i've thought of cooking it half way they day before, but again it could still be risky.</em></p><p><em></em></p><p><em>any suggestions welcome.</em></p><p><em></em></p><p><em>by the way, i never measure a thing. neither did my g/ma.</em></p><p><em></em></p><p><em>thanks.</em></p><p><em></em></p><p><em>kris </em> </span> </span> </span></p></blockquote><p></p>
[QUOTE="kris, post: 55780, member: 74"] <span style='font-size: 11pt'> <span style='font-family: Georgia'> <span style="color: #3366FF"> [i]for a smidge over 30 years i have been making mac & cheese ~~~ a huge family favorite the same way. that is the way my grandmother made it. simple recipe if ever ther was one. enough milk to cover the macaroni. whisk in a few tablespoons of flour...not a whole lot. three or four tablespoons at most. add velveeta to give a cheesy taste. add sauce to macaroni in baking dish. layer with-cheddar & top with-bread crumbs. this recipe has never failed me until about six months ago. all off a sudden the sauce is not thickening properly....it usually finishes thickening in the oven. it's not thickening well at all tho once the left overs have sat over night it is M&C of yore lol. anyone have any ideas on how to fix this. i've tried increasing the amount of flour. i've searched a few sites & flour is by far the most popular thickening agent. only a couple recommend using corn starch. if i was just making it for family we could make due, however, jarrod wants to invite girlfriend who has only eaten M&C from a box & can't understand why he won't touch the stuff (yes, he's spoiled lol). i don't want to serve her M&C with-runny sauce.....sigh. i've thought of cooking it half way they day before, but again it could still be risky. any suggestions welcome. by the way, i never measure a thing. neither did my g/ma. thanks. kris [/i] </span> </span> </span> [/QUOTE]
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