[Sca-cooks] macaroni and cheese

[Stefan li Rous]

Kiri replied to me with her macaroni and cheese casserole:
 >>>
As this is a "hand-me-down" from my mother, I don't have any
quantities, but here's how it's made:
<<<

Okay, I can probably do this without exact measurements.  The sharp  
cheese sounds good, but being me, I'm already wondering about  
throwing in some blue cheese or feta.

 >>>
Boil macaroni until it is al dente.
<<<

Not that I'm all that sure about exactly what the "al dente" stage is  
like, but what other stages of doneness are there for pasta?

 >>>
Spray a casserole with Pam or
some other butter-flavored (or veggie-oil flavored) spray.
<<<

Is there an advantage to using the commercial cooking oil sprays over  
say, olive oil, for baking? Do they cause less sticking? Or is it  
just a convenience thing? For the last few years I have tried to use  
olive oil instead of most other vegetable oils. Can I just wipe the  
inside of the baking dish with olive oil? I do have an oil sprayer  
for olive oil, though.

Will macaroni and cheese freeze well? If so, then I could make a big  
batch and freeze most of it and then just thaw out sections as  
desired and microwave them. It might also work for taking to work for  
lunch that way and nuking it there. And especially considering the  
carbs, if I can freeze it, I won't be in the situation of eat it all  
in a few days or lose it to spoilage.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****