Guest Chef Connie !
I'm honored to be a guest chef on this worthy blog.
Matt and I made dinner, and Mary Cat, Jess and Alison joined us.
Matt wanted to make macaroni and cheese with white sauce, so he consulted his mother, Mary Lou, who is reported to make "a bitchin mac and cheese." Matt explained that a previous attempt left him with a congealed lump of cheese floating in a pan of white liquid, a fate we wished to avoid.
We used cheddar, gouda, emanthaler and parmesean. I think we did a pretty good job following Mary Lou's instructions because the sauce was lump-free. We skipped the bread crumbs on top, however.
Matt can tell you about the mac and cheese process. I made the tofu marinade with olive oil, honey, salt, pepper, 2 or 3 cloves of roughly chopped garlic, and vermouth.
For the salad, we toasted pumpkin seeds with olive oil and a little salt and pepper in the toaster oven, and made long carrot curls with a peeler. We peeled the outside skins of the carrots directly onto the floor and got a free floor cleaning courtesey of Henry. I think we put some oil and vinager on top (of the salad, not the dog.)
Mary Cat can tell you if it was edible or not.
2 comments:
Allow me to share the specifics (and archive the recipe, so in case I misplace it, I'll know where it is):
You need the following:
1 box macaroni (is that the correct spelling? I'm not sure.)
2 tbsp butter
2 tbsp flour
1 cup milk
1/2 cup grated cheese
Salt and pepper
Mom recommends bread crumbs, but I'm not totally sold on that idea.
It's very simple. You cook (al dente) the macaroni. When it's almost done, start heating up the milk in a small saucepan. Get it crankin', but don't burn the milk. Be gentle but firm with your heat.
In a separate pan, melt the butter. Stir in the flour, a little at a time. This will thicken into a paste. Add the milk, which, at this point, should be hot. This is key, according to mom. Make sure the milk is hot! Keep stirring and bring this mixture to a boil.
Slowly stir in the grated cheese. Add salt and pepper as desired. Pour over the macaroni in a baking dish. Add bread crumbs if you're one of those people.
This is where Mom's directions kind of ended, but Connie and I decided 350 degrees until it's done is probably the next step, and it seems to work very well.
Note that this is a very order-sensitive recipe. I have had some macaroni disasters in my day because I didn't follow the steps in order. I warn you that the consequences are unthinkable -- a giant wad of semi-melted cheese floating in a puddle of warm milk is not acceptable to share with your loved ones. Inedible!
This recipe has been a hit at many a Morong family get-together, and is perfect for any occasion.
I have to say that I found this meal VERY edible. Inhalable, in point of fact.
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