This Wonkette classic was not originally a Thanksgiving recipe, but now America says it's OK to eat mac and cheese on Thanksgiving, hooray! We will be making this for OUR family, and you should too. Baking macaroni and cheese on a Monday night was a miserable experience. I had to boil water, tear the hell out of cheese, make a sauce, and then bake this whole deal before I had a chance to take off my bra. When I finally had time to sit down and browse through Faceborg, about ten million flame wars were happening in the two groups I even care about. Oh, and guess what else? No elbow macaroni on hand! I had to use the nice casarecce pasta I was saving for company.
This is the GREATEST! I make a full pan, let it cool and cut it into squares that fit in freezer containers my elderly parents can easily thaw and nuke. It's still good! When I describe it to people, their mouths start watering, and that's when I email them the recipe.
My special Thanksgiving recipe for busy people. Are you really busy today? Do you consider the subject of food only when you are starving cause you are wholly preoccupied with something else? The recipe: one large can of clam chowder, a double handful of cheezits. Mix in a bowl and microwave until hot. Douse liberally with tobasco or other hot sauce. Follow with half a box of Cho-cho pies if still hungry. Then, get back to work. Your killer robots won't build themselves.
That’s a good method. I recently changed it up after an Italian buddy showed me you get more aroma out of the pepper if you toast it gently in a dry pan first. Then add oil. Then ladle in pasta cooking water. :)
Add sauce to the pasta. Add pasta to the sauce. Melt cheese first. Use Grana Padano instead of Parmigiano-Reggiano. Etc. etc. etc. There's a hundred ways to do it "right", and the single, most authentically Roman thing people can do is to argue about it. :-)
Define "remaining cheeses" since the previous step didn't say to save any.Do you mean cheese crumbs/shreds or do you mean the cheese sauce? How much of the cheese crumbs or sauce do I need to put aside for this?
Oh wait I see it now you listed the topping ingredients seperately.
Holding out for Medicare (Jan 1) but now there's a three month wait for non-Covid doctor's appointments. And no gallbladder gets rid of the attacks, but still means super-low fat diet. I blame butter crust pies.
I haven't had any trouble with fat since I had my gallbladder out on Election Day. YMMV, of course. My surgeon told me that about 25% have trouble eating fat after the surgery.
Noooo. The only cheese to use is pecorino romano! It’s gotta be salty! You do the pepper in the pan and in a separate bowl you whip grated Romano and pasta water into a thick cream. Then that goes with the pasta and the pepper sauce. At least that’s how they make it in Rome and Rome is where it was created!
Take a ball of m&c, roll it in breadcrumbs, and deep-fry it.My local Italian deli sells these things. You can feel you heart getting gummed up as you compulsively wolf them down.
Yup. But lobster rolls are lame. The bread-to-crustacean ratio is always about 3x what it ought to be. Just gimme the sea-bug, mmkay?
I love Mac & Cheese.
I recommend some amount of goat cheese in mac&cheese. Delicious!
This is the GREATEST! I make a full pan, let it cool and cut it into squares that fit in freezer containers my elderly parents can easily thaw and nuke. It's still good! When I describe it to people, their mouths start watering, and that's when I email them the recipe.
who says you need a green side dish? this thanksgiving, my eldest, newly "adult" but still teenager, is cooking us a brisket.
SAVE MEADOWS
My special Thanksgiving recipe for busy people. Are you really busy today? Do you consider the subject of food only when you are starving cause you are wholly preoccupied with something else? The recipe: one large can of clam chowder, a double handful of cheezits. Mix in a bowl and microwave until hot. Douse liberally with tobasco or other hot sauce. Follow with half a box of Cho-cho pies if still hungry. Then, get back to work. Your killer robots won't build themselves.
That’s a good method. I recently changed it up after an Italian buddy showed me you get more aroma out of the pepper if you toast it gently in a dry pan first. Then add oil. Then ladle in pasta cooking water. :)
Add sauce to the pasta. Add pasta to the sauce. Melt cheese first. Use Grana Padano instead of Parmigiano-Reggiano. Etc. etc. etc. There's a hundred ways to do it "right", and the single, most authentically Roman thing people can do is to argue about it. :-)
Define "remaining cheeses" since the previous step didn't say to save any.Do you mean cheese crumbs/shreds or do you mean the cheese sauce? How much of the cheese crumbs or sauce do I need to put aside for this?
Oh wait I see it now you listed the topping ingredients seperately.
Holding out for Medicare (Jan 1) but now there's a three month wait for non-Covid doctor's appointments. And no gallbladder gets rid of the attacks, but still means super-low fat diet. I blame butter crust pies.
I haven't had any trouble with fat since I had my gallbladder out on Election Day. YMMV, of course. My surgeon told me that about 25% have trouble eating fat after the surgery.
Noooo. The only cheese to use is pecorino romano! It’s gotta be salty! You do the pepper in the pan and in a separate bowl you whip grated Romano and pasta water into a thick cream. Then that goes with the pasta and the pepper sauce. At least that’s how they make it in Rome and Rome is where it was created!
I rest my case. :-))
Canned clam chowder? Hmmm...
Take a ball of m&c, roll it in breadcrumbs, and deep-fry it.My local Italian deli sells these things. You can feel you heart getting gummed up as you compulsively wolf them down.