I saw you were wondering about mac & cheese. I don’t really like mac & cheese made with a white sauce base (using flour), nor do I like those that have egg in them.
I spent years searching, for of all things, a recipe that was like what they made in school when I was a kid. I went to tiny school, and the cooks prepared everything from scratch.
If you like creamy, cheesy goodness, you will love this. It does NOT reheat at all...sauce will break. So just make as much as you will eat for a meal. This is what I make to fill a small loaf pan:
About two cups of cooked elbow mac.
Sauce:
Over med. heat, combine 1/4 c. butter and one pint cream.
Let it get very hot, just before boiling. This takes the longest as you do not want to scorch the cream.
Start adding grated white American cheese (go to the deli and buy a chunk of white American...Target & WalMart both carry it...it makes a difference). Add cheese until you get to the consistency of sauce that you like. Salt & Pepper to taste; I also add about 1/8 tsp ground mustard...and have added a pinch of cayenne if I want a little zip.
Now, if you are in a hurry you can add the cooked mac and serve it right from the stovetop. If you have a little extra time, put it in the loaf pan, top with some extra cheese and bake at no more than 300 until cheese is just starting to get bubbly on top.
By the way, I use the same base of cheese sauce then add milk to thin to soup consistency. Throw in some streamed broccoli or cauliflower and it’s a great soup...and quick! It takes about 15 minutes to make it; just enough time to toast some sandwiches in the oven to go along side.
Note: I never said it wasn’t fattening...LOL!
Sounds quite good! Thanks!
That sounds really good. I’m not a big fan of butter but I do love olive oil. Do you think that could be substituted when added to the cream?