Mr Ketchup wants Mac and Cheese tonight with his pork chops

I said, I have some recipes for homemade from DU

he says and I quote, "Recipe? here's the recipe... boil some noodles, put a glob of butter on them and that shredded sharp cheddar we've got then add some milk and salt and pepper. Anything else is just snooty and will ruin it. and you can tell em I said that!"

he continued...... "O chit, I'm gonna get flamed for that aren't I?"


:rofl:

so tonight I guess I'll be making "non snooty" Mac and Cheese for dinner

pray for me my darlings........ :hide:

That's just macaroni with cheese melted onto it.

Mac and cheese is macaroni baked in a lovely cheesy sauce. The sauce is a labor of love and patient stirring of milk, cheese, and arrowroot on the stovetop.

The distinction between the two is real.

/sniff

& you can tell him so from me. Everyone, but everyone who eats my mac & cheese wants the recipe. & I don't just boil a bunch of noodles & add cheese & milk. humph!

Tell you what, do the bread crumb topping & tell him to stick it up his nose. :rofl:

http://www.crazyus.com.nyud.net:8090/images/meth-junkie-thumb.jpg

This woman was a normal eater until she started dancing with that breadcrumb monkey .......

version, and make him choose the preferred one. I'll bet I know which one would win!
Though his version is probably easier...

Kids love it, hubby doesn't eat cheese, so he doesn't know the diff. But for it to be true comfort food, you really need the bubbly, baked cheese. Sorry, but that is just how it is.

with havarti and extra sharp cheddar

and it was easy.......

we had rosemary (fresh from my herb "garden") and balsamic vinegar braised pork chops and fresh steamed broccoli

and there's brownies for dessert! :bounce:

Save one for me :9

they were gone in an instant

:rofl:

the woodchipper's on the next flight out of Dulles.

so when he needs comfort food, i never mind

he's the best and no wood chippers needed :loveya:

i'll go find the thread if I can that started the Hollandaise/Ketchup thing and you'll have more sympathy for the poor guy LOL

edit to add the link

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=4650#4685

here's the kind of stuff he has to put up with

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=11138#11178

...is the recipe from John Thorn's Simple Cooking. Macaroni mixed with sharp cheddar, gruyere, and a bechamel sauce, lots of black pepper, topped with bread crumbs, then baked until brown and bubbly. Oh that's good.

...I've had a taste for baked mac and cheese ever since this thread first appeared, so tonight I decided to make some for dinner. Dug out my wrinkled copy of Thorne to check proportions and found to my horror that my recipe for mac and cheese not only isn't in there, but Thorne excoriates that lovely bechamel based concoction. I haven't tried the one he uses instead-- it's based on evaporated milk rather than a white sauce-- but I wouldn't want anyone to think my earlier remarks were my last word on macaroni, cheese, and John Thorne. At any rate, I'm off to find the real source of my favorite mac and cheese recipe.

Got it-- it's Anna Thomas' first version of The Vegetarian Epicure. I don't have the newer version, so I don't know whether it's in there or not, but for prosperity, here it is (paraphrased):

1 lb macaroni noodles
3 cups simple bechamel sauce (I just use butter, flour, hot milk, and a touch of nutmeg)
4 oz Parmesan grated cheese
3/4 lb Fontina cheese, coarsely grated (I use a sharp white cheddar)
salt and freshly ground pepper
1 cup breadcrumbs

Cook the pasta until just al dente. Mix all the ingredients except the bread crumbs in a buttered, oven proof cassarole. Sprinkle the crumbs on top. Bake at 350 F for 20-25 minutes until it's well browned and bubbly. Serve immediately.

John Thorne be damned, THIS is the One True Macaroni and Cheese. So now I'm off to make it.

I want to make it tonight!

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=3855

I made the "non snooty" M&C like this

about 2 cups of pasta, before cooking

3/4 cup sharp cheddar, grated
1 cup havarti, grated
1/4 c milk
1/4 c butter (about 1/2 stick)
salt and pepper

all these measurements are approximate

cook the noodles, drain and rinse and return to low heat, add butter and toss, add cheese and milk and cook until cheese is melted and noodles are covered. Salt and pepper to taste

I'm assuming that it's not just ordinary elbows! There are so many varieties out there - I love the twisty ones (?) or those shaped like bells. And I'm wondering what you think is best for this. Thanks.:D

Also, this does sound inspired. I love havarti, but have never cooked with it. This sounds fantastic!:9

I make a really good cold pasta salad that calls for elbows, but I've always used these little pasta puffs instead. I love the way that they contain the dressing or sauce. And I'll have to think about what goes into that cold pasta salad so I can share that one, as well. I made it once to bring to work for "food day" and it was such a hit that they never let me bring anything else. Thank you!:D

so i don't make it too often......

And matchstick ham, shredded cheddar cheese, diced dill pickles, green onions, tomatoes, mushrooms. I may be leaving something out. I have, of course, lost the recipe, so I'm not good at amounts. I just play it by ear. But I'll work on this. I know it sounds odd, but I found this recipe on my mother's kitchen table, and made it, thinking it was new, but it fell out of something, LOL! You'll like it, as my co-workers did, and maybe DH will like it, given a chance...:-)

My husband is Bahamian and he puts in an order for this once in a while. I don't make often and my arteries harden as I prepare it. It is custard based and a heavy meal by itself. Cuts like a cake. Goes good with fish or chicken.

put ketchup on the Mac & Cheese.

I would draw the line at that.

in spite of the moniker, he doesn't use ketchup on hardly anything.....

for the first football weekend of 06!
And pork chops, and salad, but I want to make my own macs and cheese.
I only have cheddar and mozz. cheese, but I have a can of cheddar
cheese soup I could add. Any thoughts if this is a good idea, or
when I'd do that?
I'm trying to avoid making a roux as my flour is about 4 years old. :blush:
Can you tell I'm not a baker?

the cheeses you mentioned should be fine. do you have any evaportated milk?

did you check the link above with all the recipes on it?

And yes, I have evap. milk. But so much grated cheese produces a lot of oily glop. I thought the cheese soup might negate that.:shrug:
My mac and cheese casseroles never seem to retain enough moisture; the pasta must suck it all up.
Maybe I will go for the boxed stuff.

Do the white sauce based cheese sauce for your own. My guess is that he'll confront the oily, stringy glop he ordered and want some of yours.

Please tell me he doesn't cook.

I give up. Of course, the positive to that is there won't be many leftovers for me to fatten up some more on.

PS He does barbeque outside, but told me it'd be raining all day today so I'm cooking inside. It's currently sunny out.:eyes: I've been duped!