this was me, until I read thisi need to give this some consideration. any suggestions?
and now I NEED macaroni cheeseMacaroni cheese, sausages and green beans
that was what I realised, I had everything, it's quick to cook for pickle too, and importantly it has CHEESEhm, could be a goer. i have everything necessary...
that was what I realised, I had everything, it's quick to cook for pickle too, and importantly it has CHEESE
this was me, until I read this
and now I NEED macaroni cheese
hm, could be a goer. i have everything necessary...
Yaki Soba at Fujiyama for a lovely lady's birthday Now having a pudding of a bar of Fruit'n'Nut
ended up having to deal with a crisis, so didn't get round to cooking. pizza tonight though.I'm on the edge of my seat here
**Bites fingernails**
ended up having to deal with a crisis, so didn't get round to cooking. pizza tonight though.
Delicious Spag Bol (which I am also having for lunch today) topped with cheese and a suggestion of garlic bread
I had to write out step by step how I made the macaroni cheese, for the fella, under the title "Special Reserve Macaroni Cheese"... he was a happy man last night
Toneet we're gonna be dining on baked spudz, cheez, and beanz (and encona sauce, cos it's the law with this lot)
I had to write out step by step how I made the macaroni cheese, for the fella, under the title "Special Reserve Macaroni Cheese"... he was a happy man last night
Tonight we've got freezer foraged keema with some flatbreads
It's pretty much the leith's recipe - but I didn't have double cream, so a couple dollops of creme fraiche, and I made the roux in the proportions I normally do 50g/50g/500ml, didn't have bread/breadcrumbs so topped with grated cheeses, and I used fusili not macaroni.Can we have the "Special Reserve Macaroni Cheese" recipe too?
Yeah, they don't put their recipes on the interweb much, I'll try and remember it:
2 medium onions, halved and thinly sliced
Pinch of sugar
55g butter
350g macaroni
50g flour
1.5 pints of milk
1/2 tsp cayenne pepper
salt and pepper
250g cheese
55ml double cream
100g breadcrumbs
Preheat oven to Gas Mark 6 or whatever it is in electrics.
Melt 15g butter in a frying pan. Add the onions and the sugar and fry for 20 or 30 mins, until they caramelize, then set aside.
Boil the macaroni for 8 or 9 minutes.
Melt the rest of the butter, add the flour and cayenne pepper and cook on the lowest heat for 4 minutes.
Remove from the heat and add the milk gradually, stirring/whisking as usual for a bechemel sauce.
Return to the heat, bring to boil and then immediately drop it to the lowest setting and cook for 10 minutes, stirring occasionally.
Stir in 2/3 of the cheese and the season, then mix in the pasta.
Spoon 1/3 of the pasta mixture into a dish, then add a layer of caremelized onions and top with a little grated cheese. Repeat once, then add the rest of the pasta mixture on top.
Mix the bread crumbs with the rest of the cheese and sprinkle over the top.
Chuck it in the oven for about half an hour under the top is golden.
Stuff face.