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Author Topic: What is the one convenience food...  (Read 15236 times)
Dragondaughter
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« Reply #60: September 11, 2009, 01:38:42 am »

Doing it from scratch is ever so much better.  I make a bechamel, add Worchestershire, pepper and about 2 cups of shredded cheddar, sharp, please, add that to my macaroni noodles, turn it into the casserole and bake, with a bit more cheddar added to the top, and again, bake until the top and sides are lightly browned.  Or, even better, I put individual servings into ramekins and bake them that way.  Everyone seems to love the browned cheese, so having your own small serving size gives you more of the browned bits per person.  Doing it from scratch cuts the sodium significantly, while making it taste 10x better, hands down.  That little splash of Worchestershire adds the only sodium that isn't already in the cheese and noodles, and I don't add more than a teaspoon for two cups of the sauce, which serves at least four people nicely.

That's really close to how I would make it at the sorority. I can't stand the stuff myself, so never actually tasted it.. but was told I made the best any of them ever had, lol. The only thing I do different is add a touch of dried ground mustard in the sauce. Probably at most, 1/8 teaspoon for four servings (that's an estimate, since I was making 3-4 gallons of sauce at a time and using about a tablespoon).
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Dark Midnight
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« Reply #61: September 11, 2009, 04:06:25 am »

Pickled pig's feet. Oh HE** no!  The mere mention makes me rather grossed out.

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« Reply #62: September 11, 2009, 07:28:55 am »

That's really close to how I would make it at the sorority. I can't stand the stuff myself, so never actually tasted it.. but was told I made the best any of them ever had, lol. The only thing I do different is add a touch of dried ground mustard in the sauce. Probably at most, 1/8 teaspoon for four servings (that's an estimate, since I was making 3-4 gallons of sauce at a time and using about a tablespoon).

I've added ground mustard in the past.  It adds just a tiny, almost imperceptible bite that I like.
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Kasmira
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« Reply #63: September 11, 2009, 09:10:18 am »

That's really close to how I would make it at the sorority. I can't stand the stuff myself, so never actually tasted it.. but was told I made the best any of them ever had, lol. The only thing I do different is add a touch of dried ground mustard in the sauce. Probably at most, 1/8 teaspoon for four servings (that's an estimate, since I was making 3-4 gallons of sauce at a time and using about a tablespoon).

Layering in sliced tomatoes when you put it in the tray for the oven is also really good. Gods, now I want to make mac&cheese...
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