just stuff
Apr. 30th, 2006 01:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunrabI think I have managed to categorize all the entries I wanted to put into memories; those of you who now want to, say, look for all the posts where I've listed dozens of science-related websites can now click on my memories category "science."
We went down to my brother's place this afternoon - I brought bean salad and tuna salad and macaroni and cheese and hummus and crackers and carrot sticks, and they bought a surprise birthday cake for S, and we had a picnic. J is due in three weeks; bed rest is beginning to wear on her! So we did our best to be entertaining.
My macaroni and cheese recipe: Macaroni Quattro Formaggio
Cook 12 ounces of elbow macaroni or other small-to-medium pasta (rotini, radiatore, etc.) according to directions on package.
Grate an 8 ounce bar of low-sodium cheddar cheese. Dice up 4 ounces of FRESH mozzarella cheese. (If you have an ounce or so of leftover swiss (gruyere, emmenthaler) cheese, you can grate that and add it too.) Mix these cheeses with the macaroni, and place in a casserole dish. Over the top of the macaroni, sprinkle about 2 ounces of grated Parmesan and Romano cheese, then on top of that, about 2 ounces (1/4 cup) of dry bread crumbs - I use seasoned bread crumbs but low-sodium - spreading the Parmesan/Romano and the crumbs as evenly as possibly across the whole top of the casserole. Then slice up 2 tablespoons of butter - I use unsalted, of course - and dot the top of the casserole with little chunks of butter. Over the whole thing, pour a can of evaporated milk - depending on where you live, that's somewhere around 8 to 12 liquid ounces; the exact amount isn't critical as long as it's at least 1 cup and not more than about a cup and a half. Place the dish, uncovered, in a 350°F oven, for 25 minutes, then switch the oven to BROIL and 400°F for 3 minutes, to brown the crumbs on top. Let the dish cool for about 5 minutes before serving.
The leftovers are extremely tasty cold, too; it can be served as slices, along with a salad.
I am too lazy at the moment to do the metric conversions in my head, or to look for a converter. Very lazy. I'm sure that if you really want macaroni and cheese and you're across the pond, you'll do this for yourselves.
We went down to my brother's place this afternoon - I brought bean salad and tuna salad and macaroni and cheese and hummus and crackers and carrot sticks, and they bought a surprise birthday cake for S, and we had a picnic. J is due in three weeks; bed rest is beginning to wear on her! So we did our best to be entertaining.
My macaroni and cheese recipe: Macaroni Quattro Formaggio
Cook 12 ounces of elbow macaroni or other small-to-medium pasta (rotini, radiatore, etc.) according to directions on package.
Grate an 8 ounce bar of low-sodium cheddar cheese. Dice up 4 ounces of FRESH mozzarella cheese. (If you have an ounce or so of leftover swiss (gruyere, emmenthaler) cheese, you can grate that and add it too.) Mix these cheeses with the macaroni, and place in a casserole dish. Over the top of the macaroni, sprinkle about 2 ounces of grated Parmesan and Romano cheese, then on top of that, about 2 ounces (1/4 cup) of dry bread crumbs - I use seasoned bread crumbs but low-sodium - spreading the Parmesan/Romano and the crumbs as evenly as possibly across the whole top of the casserole. Then slice up 2 tablespoons of butter - I use unsalted, of course - and dot the top of the casserole with little chunks of butter. Over the whole thing, pour a can of evaporated milk - depending on where you live, that's somewhere around 8 to 12 liquid ounces; the exact amount isn't critical as long as it's at least 1 cup and not more than about a cup and a half. Place the dish, uncovered, in a 350°F oven, for 25 minutes, then switch the oven to BROIL and 400°F for 3 minutes, to brown the crumbs on top. Let the dish cool for about 5 minutes before serving.
The leftovers are extremely tasty cold, too; it can be served as slices, along with a salad.
I am too lazy at the moment to do the metric conversions in my head, or to look for a converter. Very lazy. I'm sure that if you really want macaroni and cheese and you're across the pond, you'll do this for yourselves.
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no subject
Date: 2006-04-30 10:40 pm (UTC)no subject
Date: 2006-05-01 03:54 am (UTC)If you really want to thumb your nose at cholesterol, use a cup of cream instead of the can of evaporated milk!