Macaroni & Cheese - how do you make yours?

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Boodles

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Macaroni and cheese. Dont like it when the pasta is over cooked and when its obvious not much white sauce has been used. 2 things that get my goat-up.

1) Make sure pasta is cooked in salted water, and make sure its only cooked about 2/3's - 3/4's.
2) White sauce - plenty, plenty, and plenty. You cant really make to much of this stuff. To have a creamy tasting M&C, you need plenty of sauce!!. Made with milk, flour, butter and salt/white ground pepper.
3) Add flavours to your taste, bacon, onions, garlic, peppers etc etc.

Put pasta in tray thingy, pour white sauce, then spinkle over toppings (or mix in)and then cheese. Grill and or cook at around 250c - make sure top is golden brown.

Great winter food.

images
 
I have this once a week :)

Simple cook mac put in bowl, buy 2 packets of white sauce from woolies, because making sauce is just a mission and the good folks at woolies work so hard to make our life's easier :)

Grate a huge block of cheese, grill until cheese is brown and serve.

Add tomato sauce and lemon pepper for flavour :p
 
Jya, and the tomatoe sauce is a must as killa mentioned.
 
I remove the outter sleeve, poke holes a few holes in the plastic and nuke it for 5 minutes (800 watt) microwave over.

The less powerful microwave ovens take a little longer.
 
Boodles. Can you teach me how to make the white sauce? Please?

I use some Kudu Mince (If we have) and I cook the Pasta for about 15-20 minutes in boiling water with about 1 teaspoon of salt added while it's heating to boil. I boil the kettle to get hot water and just keep adding until it's about 3/4 filled in the pot.

Mince I cook in a pan with some onions or green peppers if we have until it's golden brown (adding spices etc) and then I usually take one of these Knor Pasta Sauces and mix it with boiling water to specification and add it to the mince to simmer for about 5-10 minutes.

I just drain the pasta from the pot and then chuck it back into the pot and add the mince. I take grated cheese and mix it with a dishing spoon through the hot mince and pasta, then I usually take more cheese and sprinkle it generously on top.

I'd like to try the white sauce today ;)
 
Your method, recipe sounds fine, but here it is if you want to try...

Not to sure about exact quatities of white sauce as i can easily make it without recipe and whilst its easy to actually do it, its harder to write quantites down long after its done.

First put butter (NOT MARG.) on pan/pot whatever its called, how much ... maybe about 80ml-100ml... give or take a bit. Melt in pot, than add some flour, maybe about the same amount, then mix with wooden spoon on med heat for a bit for about 30 secs-1 min. From here on in best to use whisk. Slowly add milk - a bit at a time and whisk until it comes back to boil, add more milk, whisk, bring back to boil. Keep doing this until a consistancy is reached (keep whisking to avoid burning!!) - that should be something like........ runny cream, or perhaps a wee-bit thicker. During this process you'll also be cooking out the excess flour taste - so all-in-all that will take say ... 5-8mins approx. Make sure it isnt to thick, that will give you stodge macaroni.

Maybe use about 1 litre of milk... give or take abit.

Pasta must still be a bit raw. Cook until about 3/4 full - no more than this.
 
Thanks Boodles :p

And the stove? On which temperature and setting should I put it? hehe :D

Edit: Sorry, the OVEN, not stove :D brain farts :p
 
Last edited:
Found this recipe this morning. Will try it tonight, no mention of white sauce.

Ingredients
6 onions
pkt bacon
3 green peppers
ham
box of macaroni
1 tin tomato puree
500ml cream
2 cups milk
cheese

Method
Fry onions, bacon, green pepper and ham together. Boil pasta, drain pasta, and add all fried ingredients into pasta. Add tin of tomato puree, 500ml cream, 2 cups of milk, and lots of grated cheese and mix together. Place in oven dish with lots of grated cheese & bake in the oven till cheese is melted. Serve hot.
 
porn$tar said:
Found this recipe this morning. Will try it tonight, no mention of white sauce.

Ingredients
6 onions
pkt bacon
3 green peppers
ham
box of macaroni
1 tin tomato puree
500ml cream
2 cups milk
cheese

Method
Fry onions, bacon, green pepper and ham together. Boil pasta, drain pasta, and add all fried ingredients into pasta. Add tin of tomato puree, 500ml cream, 2 cups of milk, and lots of grated cheese and mix together. Place in oven dish with lots of grated cheese & bake in the oven till cheese is melted. Serve hot.
Click to expand...
Yep, I've done that before, but out of my mind, not from a recipe :p
 
Boodles said:
Macaroni and cheese. Dont like it when the pasta is over cooked and when its obvious not much white sauce has been used. 2 things that get my goat-up.

1) Make sure pasta is cooked in salted water, and make sure its only cooked about 2/3's - 3/4's.
2) White sauce - plenty, plenty, and plenty. You cant really make to much of this stuff. To have a creamy tasting M&C, you need plenty of sauce!!. Made with milk, flour, butter and salt/white ground pepper.
3) Add flavours to your taste, bacon, onions, garlic, peppers etc etc.

Put pasta in tray thingy, pour white sauce, then spinkle over toppings (or mix in)and then cheese. Grill and or cook at around 250c - make sure top is golden brown.

Great winter food.

images
Click to expand...

sauce is good, but you forgot to add the most important ingredient!!

Loads and loads of MINCE!
 
porn$tar said:
Found this recipe this morning. Will try it tonight, no mention of white sauce.

Ingredients
6 onions
pkt bacon
3 green peppers
ham
box of macaroni
1 tin tomato puree
500ml cream
2 cups milk
cheese

Method
Fry onions, bacon, green pepper and ham together. Boil pasta, drain pasta, and add all fried ingredients into pasta. Add tin of tomato puree, 500ml cream, 2 cups of milk, and lots of grated cheese and mix together. Place in oven dish with lots of grated cheese & bake in the oven till cheese is melted. Serve hot.
Click to expand...
Another thing about this.

6 onions? :eek: If they were baby onions, by all means. I would never use more than 2 onions. You won't taste anything but onion :sick:
 
The secret's in the method, less so in the ingredients. Everyone finds their fave method eventually. ;) Some like thick sauce, some like thin, some with meaty bits, some without.
 
teraside said:
Another thing about this.

6 onions? :eek: If they were baby onions, by all means. I would never use more than 2 onions. You won't taste anything but onion :sick:
Click to expand...

Got to agree, I'm only gonna use 3 medium.
 
porn$tar said:
Got to agree, I'm only gonna use 3 medium.
Click to expand...

I actually ate an onion, meat dish last year. Let's just say I haven't been as sick in a long time. Took me a couple of months to start eating onions again.

Some people just overdo it.
 
teraside said:
I actually ate an onion, meat dish last year. Let's just say I haven't been as sick in a long time. Took me a couple of months to start eating onions again.

Some people just overdo it.
Click to expand...

Had a rib braai with a coupla buddies few days ago, so i got the idea to make veg kebabs to put on the grill for a change from the regular salads. The mushrooms were a hit, but the onions were a much. next time I'll use pineapple instead.
 
porn$tar said:
Had a rib braai with a coupla buddies few days ago, so i got the idea to make veg kebabs to put on the grill for a change from the regular salads. The mushrooms were a hit, but the onions were a much. next time I'll use pineapple instead.
Click to expand...

Mushrooms on the coals, large mushrooms with garlic and cheese is flipping lekker :p
 
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