MAC AND CHEESE FROM MARSHA

     ********NEXT DAY UPDATE ********   

     Make sure you read the update at the end of this blog

***********************************

     My father always told me that the secret in life is knowing where the books are.  He never experienced YOU TUBE.

     You can go there and learn anything. 

     If you like to play with old radios (like I do) it's the place to go.

     When I bought my retirement home I knew NOTHING about Lawn Sprinklers. Now I know more than I need to. 

        

     Or you can waste your life looking at stupid Russians crashing into walls or watching so called comedians who all think they are  David Letterman. 

     But I prefer to LEARN and broaden my horizons.

     But these pages are all about the cooking, and again we turn to our friends at YOU TUBE.

     Today we are making good old Mac and Cheese. This one comes from Marsha.

 Marsha, Marsha, Marsha

     NO,  NOT THAT MARSHA !! 

     This Marsha 

https://www.youtube.com/watch?v=Soqqq8XIT0U

Here's what we need. 

 (you don't need the teapot)

16 OZ Box of Macaroni 

1 block of Velveeta Cheese (CUT IN SMALLER PIECES)

8 oz Sharp Cheddar Cheese (SHREDDED)

¼ Block of Monterrey Jack Cheese (SHREDDED)

2 TBL Butter

2 TBL AP Flour

2 Cans of Evaporated Milk

Yes, I still use a "Church Key" although I usually use the other end.

You will also need an adult beverage

     You will also need your helper.

    

Add some salt to your Macaroni water and cook the Mac according to the directions. (turn the box over)

I didn't have 16 ounces of elbow stuff, so we opted for something Penny had on the shelf

 I have not a clue what the label says, but is must be fancy.

Looks like they forgot to 'bend' it.

In a large pan (or double boiler - a saucepan with a detachable upper compartment heated by boiling water in the lower one.) Melt 2 TB of Butter, then add the Flour.

STIR STIR STIR - Do not Burn !!!

When you get a nice roux, ADD the Evaporated Milk a little at a time

STIR STIR STIR

Add ½ of the Shredded Cheddar and ALL of the Velveeta

Cook at 130 degrees until all the cheese is melted.

When melted you can turn it down to simmer until the mac is done.

Insert a rubber spatula into the mixture. Slide your finger across it and this is what you should see. Sauce is now thick enough.

You want to stir every now and then to keep a skin from forming

When Mac is done, drain well, and rinse with COLD water. Add back into the big pot.

Stir in the melted Cheese and stir. 

Spray your casserole dish with PAM

Put Mixture into your casserole dish

On the top, sprinkle the left over Cheddar and all of the Mon Jack Cheese 

Cover with foil and bake for 10 minutes at 350 degrees

 (yes I forgot the foil- sue me)

When done, let cool for about 15 minutes, then serve.

OK, I learned something today.

I don't care for Velveeta Cheese. (And I though it was just Mom's Mac & Cheese I hated)

I liked the texture, but way TOO Cheezy for me.

 

This is not intended to knock Marshas recipe, or discourage y'all from making it. It is a fine recipe, IF you like more CHEESE than MAC. I just roll on a different highway. 

I even made a recipe from my favorite on line cook that I didn't care for. I am sure thousands of others loved it. 

In reviewing this one, I wonder if I did something wrong. I thought I followed her recipe to the "T" Maybe I wrote something down incorrectly. The Cheese ratio looks way off to me. I think I will do more research on it and give it another try

FAILURE IS NOT AN OPTION here in our house. I'll let y'all know.

So I say give this recipe a try. It went well with our KFC knock off fried chicken that we made. More on that, NEXT time on Kill It Cut It Up And Cook it.

Live Long and Prosper. and keep COOKING !!!! 

POTUS 22 & 24 - The early years -   GROVER CLEVELAND

NEXT DAY UPDATE !!!!!

The next day, I re-heated some mac and cheese for lunch and made a great discovery.

The texture AND taste of the entire dish had changed. Gone was the heavy Velveeta taste and it was far less creamy as the day before.

I am sure Alton Brown could do twenty minutes on the hows and whys, all I got is "It was kick ass good"

SO let this be a lesson to ya'll. Never give up and don't be quick to 
throw a recipe in the trash. Sleep on it.

You'll thank me later.