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Heya everybody...
Kuraiko and 
Ghosty here ... and as the 'cooking cubs' we are bringing you some food a lot of you probably loved as kids.
Well, I think a lot of you still do. As do we!
Hearty and creeeeeeamy :3
Completely homemade with tons of Bechamel,freshly grated Parmigiano, medium-aged Cheddar, sharp Cheddar and a hearty cheese, we call Bergkäse (mountain cheese).
Ingredients:
50g Parmigiano cheese (and a bit for gratinating)
85g Bergkäse
50g medium-aged cheddar (6 months old)
50g sharp cheddar (9 months old)
1/2 roll (hard and dry) or 1,5 tbsp bread crumbs
3 heaped Tbsp flour
2 Tbsp olive oil
1 knob of butter (50-60g)
1L milk
2 garlic cloves
1/2 red onion
1 spring onion
Fresh parsley
Salt, pepper, nutmeg, paprika powder, spices to your taste (we used Ingo Holland "Tuscan pasta spice", "Roman spice" and "Mallorquin herb garden")
500g elbow macaroni
Preparation
Peel onion and garlic and cut very finely. Wash parsley, tap dry with a paper towel. Remove the stems and chop finely.
Grate your cheeses and grate the hard roll (or use bread crumbs).
In a large enough pot, melt the butter and heat up the olive oil. Gently fry onion and garlic until glassy, they shouldn't take on any color.
Sprinkle in the flour and prepare a white roux by gently bringing the fat & flour mixture to a bubble under constant stirring. Sweat the flour for a few minutes on low heat to get rid of the flour taste, but make sure the roux stays white. Pour in the milk and whisk vigorously so it doesn't grain up. Bring to a boil and cook it carefully until the sauce thickens.
Season to a hearty taste with salt, pepper, freshly grated nutmeg and the other spices.
Whisk in the cheeses and let them melt into a creamy sauce. Keep it warm.
Cook your pasta in plenty of salted water, but only about half the normal cooking time, then drain the noodles.
Preheat your oven to 180°C
Mix your macaroni carefully with the cheese sauce and pour everything into a large casserole dish.
Take some more Parmigiano cheese, mix with ~1,5 Tbsp of bread crumbs and sprinkle it on top of your pasta.
Gratinate in the oven for about 15 minutes.
Dress your Mac & Cheese into a bowl, sprinkle with some roughly cut parsley and serve it with a nice side salad.
Please enjoy your meal! ^_^
Kuraiko and 
Ghosty here ... and as the 'cooking cubs' we are bringing you some food a lot of you probably loved as kids.Well, I think a lot of you still do. As do we!
Hearty and creeeeeeamy :3
Completely homemade with tons of Bechamel,freshly grated Parmigiano, medium-aged Cheddar, sharp Cheddar and a hearty cheese, we call Bergkäse (mountain cheese).
Ingredients:
50g Parmigiano cheese (and a bit for gratinating)
85g Bergkäse
50g medium-aged cheddar (6 months old)
50g sharp cheddar (9 months old)
1/2 roll (hard and dry) or 1,5 tbsp bread crumbs
3 heaped Tbsp flour
2 Tbsp olive oil
1 knob of butter (50-60g)
1L milk
2 garlic cloves
1/2 red onion
1 spring onion
Fresh parsley
Salt, pepper, nutmeg, paprika powder, spices to your taste (we used Ingo Holland "Tuscan pasta spice", "Roman spice" and "Mallorquin herb garden")
500g elbow macaroni
Preparation
Peel onion and garlic and cut very finely. Wash parsley, tap dry with a paper towel. Remove the stems and chop finely.
Grate your cheeses and grate the hard roll (or use bread crumbs).
In a large enough pot, melt the butter and heat up the olive oil. Gently fry onion and garlic until glassy, they shouldn't take on any color.
Sprinkle in the flour and prepare a white roux by gently bringing the fat & flour mixture to a bubble under constant stirring. Sweat the flour for a few minutes on low heat to get rid of the flour taste, but make sure the roux stays white. Pour in the milk and whisk vigorously so it doesn't grain up. Bring to a boil and cook it carefully until the sauce thickens.
Season to a hearty taste with salt, pepper, freshly grated nutmeg and the other spices.
Whisk in the cheeses and let them melt into a creamy sauce. Keep it warm.
Cook your pasta in plenty of salted water, but only about half the normal cooking time, then drain the noodles.
Preheat your oven to 180°C
Mix your macaroni carefully with the cheese sauce and pour everything into a large casserole dish.
Take some more Parmigiano cheese, mix with ~1,5 Tbsp of bread crumbs and sprinkle it on top of your pasta.
Gratinate in the oven for about 15 minutes.
Dress your Mac & Cheese into a bowl, sprinkle with some roughly cut parsley and serve it with a nice side salad.
Please enjoy your meal! ^_^
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 849px
File Size 497.2 kB
Listed in Folders
Thank you :)
We made some Mac & Cheese in January ... but forgot to write down the recipe. ^.^'
And as it was completely improvised last time, we had to redo it in a similar way ... but this time try to remember what we did and write it down the next day ^.^''
Not that we really complained about having to recook it. XD
We made some Mac & Cheese in January ... but forgot to write down the recipe. ^.^'
And as it was completely improvised last time, we had to redo it in a similar way ... but this time try to remember what we did and write it down the next day ^.^''
Not that we really complained about having to recook it. XD
*chuckles* Sounds a lot like this wuffy! Vrghr frequently gets on a roll in the kitchen, and then can't recall later what all he added to the dish!
And, like you, wuff frequently just has to cook it again to get it right. *grins* Not that wuff complains either!
And, like you, wuff frequently just has to cook it again to get it right. *grins* Not that wuff complains either!
We both don't really like cooking to a strict recipe. Then we snap a quick picture, eat, talk about this and that .. and by that time we forgot about the details.
And a lot of the basic stuff isn't really weighted out. Like the roux for the Bechamel for example. If it's too runny.. add more flour. Too dry ... add more butter. How much? I dunno... ^.^'
It's something you'll definitely feel in your body and somehow you'll get it right without thinking about it, but it can be very frustrating writing it down later.
And a lot of the basic stuff isn't really weighted out. Like the roux for the Bechamel for example. If it's too runny.. add more flour. Too dry ... add more butter. How much? I dunno... ^.^'
It's something you'll definitely feel in your body and somehow you'll get it right without thinking about it, but it can be very frustrating writing it down later.
*nods* Totally true!
"How Much?" "Just enough!" *grins*
Wuffy has figured out that he MUST put the measuring spoons and cups out on the counter first, before starting anything. Otherwise, everything ends up being tipped out of the bottles until it just "feels right".
"How Much?" "Just enough!" *grins*
Wuffy has figured out that he MUST put the measuring spoons and cups out on the counter first, before starting anything. Otherwise, everything ends up being tipped out of the bottles until it just "feels right".
"How Much?" "Just enough!" -> That is pretty much how it works ^.^'
I mean, we always do all the Mise en Place first before starting to cook. But still it's pretty much gut feeling.
Plus sticking to fixed recipes usually just ends in a catastrophe, as they can't account for size (e.g. eggs), room temperature, humidity, mood of the yeast (yeast can be very moody <.< ) or stuff like that.
We always end up "fixing" things, even if we try to stick to a recipe...so why not throwing it overboard right from the start? XD
I mean, we always do all the Mise en Place first before starting to cook. But still it's pretty much gut feeling.
Plus sticking to fixed recipes usually just ends in a catastrophe, as they can't account for size (e.g. eggs), room temperature, humidity, mood of the yeast (yeast can be very moody <.< ) or stuff like that.
We always end up "fixing" things, even if we try to stick to a recipe...so why not throwing it overboard right from the start? XD
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