#1 Cooking is a hobby of mine. Mac & Cheese anyone?
Posted: Fri May 11, 2007 4:15 pm
I've been cooking for quite a few years and have created some really tasty dishes, although not very spicy, they are still delicious. (You can spice 'em up if you want to.)
For my first dish, which I am quite famous for, btw, is Baked Macaroni Shells & Cheese, my way, the old fashion way.
It is not the runny boxed kind but a mouthful of pasta and cheese you will have to chew.
It's thick and creamy and oh sooo good, you'll have to use a fork. It's the best baked Mac & Cheese dish I ever ate. It's far better then the elbow macaroni version.
So, here goes... #1
Baked Macaroni Shells and Cheese
INGREDIENTS:
2-1/4 cups medium shells (I use Barilla but Ronco will work, too)
3 cups Kraft Mild Cheddar Finely Shredded Cheese
2 cups Kraft Sharp Cheddar Finely Shredded Cheese
The Rue:
1 12oz. can of Nestles Carnation Evaporated Milk plus another 1/2 cup of any milk later
1 tablespoon Argo 100% Corn Starch
1 tablespoon Sweet Cream Butter
A little salt and pepper to taste (If you don't like the little black spots throughout your dish, you can use white pepper)
DIRECTIONS:
1. Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
2. The Rue: (sauce)
In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some.
3. Remove from heat and let stand to cool down a little.
4. Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
5. In a large bowl or the pot you cooked the shells in, mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well.
(Try to fill all the shells with cheese)
6. Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
7. When all is well blended, pour this soupy concoction into a 1.5 or 2 qt casserole dish and cover the top with the 2 cups of Sharp Cheddar Cheese.
8. Bake, uncovered at 350, for about 40 minutes or until the edges start to turn a golden brown.
9. When done, remove to cool a bit and serve.
Straight out of the oven and HOT! (2 qt casserole dish) Just had to eat a helping...
Enjoy!
For my first dish, which I am quite famous for, btw, is Baked Macaroni Shells & Cheese, my way, the old fashion way.
It is not the runny boxed kind but a mouthful of pasta and cheese you will have to chew.
It's thick and creamy and oh sooo good, you'll have to use a fork. It's the best baked Mac & Cheese dish I ever ate. It's far better then the elbow macaroni version.
So, here goes... #1
Baked Macaroni Shells and Cheese
INGREDIENTS:
2-1/4 cups medium shells (I use Barilla but Ronco will work, too)
3 cups Kraft Mild Cheddar Finely Shredded Cheese
2 cups Kraft Sharp Cheddar Finely Shredded Cheese
The Rue:
1 12oz. can of Nestles Carnation Evaporated Milk plus another 1/2 cup of any milk later
1 tablespoon Argo 100% Corn Starch
1 tablespoon Sweet Cream Butter
A little salt and pepper to taste (If you don't like the little black spots throughout your dish, you can use white pepper)
DIRECTIONS:
1. Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
2. The Rue: (sauce)
In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some.
3. Remove from heat and let stand to cool down a little.
4. Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
5. In a large bowl or the pot you cooked the shells in, mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well.
(Try to fill all the shells with cheese)
6. Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
7. When all is well blended, pour this soupy concoction into a 1.5 or 2 qt casserole dish and cover the top with the 2 cups of Sharp Cheddar Cheese.
8. Bake, uncovered at 350, for about 40 minutes or until the edges start to turn a golden brown.
9. When done, remove to cool a bit and serve.
Straight out of the oven and HOT! (2 qt casserole dish) Just had to eat a helping...
Enjoy!
Got about 20 minutes to go on it and I'm diggin' in. 
