today, i made macaroni and cheese. i think i put a touch too much garlic in the roue, but it all turned out pretty delicious anyhow. let me know if you'd like the recipe. i also nommed a cucumber/tomato salad w/ goddess dressing
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I had the exact same thought about the beat it cover when it first turned up from how I don't like beat it at all to how I would love it if one of the bandom bands did pyt. True story! In fact it led to me trolling youtube for pyt covers. Sadly there was only one guy although he's covered it a bunch of times. I do not understand how it's not a more popular song to cover. When I get my pop-classical-jazz with a dance hall infusion band together we're going to rock the hell out of it.
Hey, I've been out of the loop, but you sound happier now and I hope that's true, because you deserve it. I also wanted to say you totally helped me out when I was down, so thanks.
But really, I just want the recipe for the mac and cheese. :P
1 lb pasta - any small type will due, does not need to be macaroni 1 8 oz can condensed milk 1 lb shredded cheese - sharp cheddar is good, but if you want to use other cheese, medium cheddar, a little goat, or feta can be a nice touch. 1 tablespoon of whole - grain mustard. dijon works, too. 1/2 stick (4 tablespoons) butter or such. 2 tsp flour a little salt and pepper
PASTA boil a large pot of water. add salt and pasta once it's boiling. cook until al dente. drain.
SAUCE start with a roue: melt butter into a large saucepan, add salt, pepper, and mustard. slowly stir in flour to thicken. add milk & allow it to heat. do not let milk boil.
once the pasta is drained, slowly add to milk sauce. stir to coat pasta. lastly, add cheese, a little at a time. stir to melt.
that's pretty much it, i tend to wing it when i cook, so some of the measurements are guestimates. it should work pretty well.
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But really, I just want the recipe for the mac and cheese. :P
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1 8 oz can condensed milk
1 lb shredded cheese - sharp cheddar is good, but if you want to use other cheese, medium cheddar, a little goat, or feta can be a nice touch.
1 tablespoon of whole - grain mustard. dijon works, too.
1/2 stick (4 tablespoons) butter or such.
2 tsp flour
a little salt and pepper
PASTA
boil a large pot of water. add salt and pasta once it's boiling. cook until al dente. drain.
SAUCE
start with a roue: melt butter into a large saucepan, add salt, pepper, and mustard. slowly stir in flour to thicken. add milk & allow it to heat. do not let milk boil.
once the pasta is drained, slowly add to milk sauce. stir to coat pasta. lastly, add cheese, a little at a time. stir to melt.
that's pretty much it, i tend to wing it when i cook, so some of the measurements are guestimates. it should work pretty well.
Reply
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