Monthly Archives: March 2013
Before I created the Mad Scientist Cooking blog, I posted a couple of my recipes on my creative writing/memoir blog. Here is a goodie. It came about from my quest to make the best ever chilli.
I’m stepping outside of my normal blog posts here to do something I do everyday. I do it well if I might brag on myself a bit. Something I didn’t include in the description about me is I’m a pretty darn good cook. I have a knack for re-creating recipes into something different and often better then becoming my own. I’m also good at opening the fridge, freezer and pantry and whipping up something new and delicious when I haven’t planned anything for dinner or just feel like something new or different. I’m a bit of a mad scientist when it comes to the kitchen. I’m not in the least bit afraid to put things together and I have a good sense of what will and won’t play nice together.
I’ve been on a quest for years to make the perfect red chili. Each time I’ve made it I’ve adjusted…
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I love hearty, creamy delicious macaroni and cheese. I’ve followed many a recipe and watch many shows featuring mac ‘n cheese, but something always seemed to be missing. That something was the flavor of CHEESE. Taking what I learned, I set out to create what I craved. The following is what I accomplished. It tastes like, well cheese!
- 3 cups dry elbow macaroni
- 3 cups milk (heat in microwave to a simmer-don’t boil)
- 3 cups shredded sharp cheddar cheese (the sharper the better)
- 6 oz. Velveeta cheese cubed
- 1/3 cup AP flour
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 1/2 –3/4 cup diced onion
- Water if needed to thin cheese sauce
- 1/2 cup Shredded Parmesan cheese
- 1/2 teaspoon dry mustard
- Salt and Pepper to taste
- Panko bread crumbs
Bring a pot of salted water to a boil. Add macaroni and cook for five minutes. Drain and set aside.
Meanwhile, while the macaroni is cooking, in a heavy 3 qt. sauce pan, heat olive oil and butter over medium heat. Sauté onions until translucent. Add flour and whisk until flour is “toasted”. You may have to add some extra olive oil if the roux is too thick. Slowly pour in hot milk and whisk constantly to avoid lumps. This should be the consistency of gravy. Add dry mustard and cheeses a handful at a time, alternating the cheddar and Velveeta. Stir until melted and smooth. If the mixture is too thick (like paste instead of gravy) add water until it is the right consistency. (Again, like gravy). Season to your taste, and definitely taste!
In a large bowl, (I used a 4 qt. glass bowl) add the macaroni and pour the cheese sauce over and stir. Add 1/2-3/4 cup of Panko bread crumbs.
Pour into a greased baking dish (8-9 inch square or 3 quart round) and sprinkle top with parmesan cheese and top with 1/2 cup of Panko.
Bake in 375 degree oven for 30 minutes. It will be bubbly and the Panko will be lightly browned.
Allow the Mac ‘n Cheese to rest for 5-10 minutes.
I posted this recipe on my “other” blog aka, creative writing place. Thought it would be a good idea to get it here on the cooking blog which was born after I posted this on “Day In and Day Out”
My unfocused, scatter blogging is taking another turn into the world of cooking. A fellow blogger, A Bloggy Mom asked followers and friends what they are doing for Thanksgiving and I responded,
“turkey purchased so dinner at my house. Wanna come? I make an awesome gravy and my sweet tater casserole is heaven!”
To which she responded,
“how do you make your sweet potato casserole?”
So, I promised to whip up a new blog post with the recipe included because I’m all about sharing. Especially delicious recipes because what’s the point in being selfish? I’m pretty sure the majority of the people who read my blog can’t come over for Thanksgiving dinner and how else would they get to experience the deliciousness of something I love?
This recipe has it’s roots in one that was gleaned from a newspaper by my Mom years ago. It fast became a family favorite and…
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