[Sca-cooks] macaroni and cheese

[WyteRayven at aol.com]

This is what I tend to do too. I love the flavor, but he sauce tends to come out a bit grainy rather than smooth. How do you get it to be smooth?

Ilia


In a message dated Thu, 1 Nov 2001  8:13:58 AM Eastern Standard Time, Sue Clemenger <mooncat at in-tch.com> writes:

> I'm a little more simple in making mac-and-cheese than everybody else
> who's responded, I guess.  I cook my mac in one pot, and in another
> (smaller) pot, I make a cup or two (depends on the amount of mac) of a
> substantial white sauce (sauteed, chopped onion nice but optional),
> season it with salt and pepper, and throw in a bunch of grated
> whatever-kind-of cheese I happen to have at the moment.  I like cheese,
> so it's usually a lot <g>, although I really can't do sharp cheeses
> (causes migraines).  When the cheese has melted evenly into the white
> sauce, I pour it over the cooked, drained macaroni.  Baking is nice,
> too, but optional.
> If I want the "fancy stuff" I have a copy of a Martha Stewart recipe
> around here somewhere that a friend gave me--3 fancy cheeses, etc.,
> etc.  Very yummy.
> --Maire, wanting "comfort food" for breakfast
>