Could anyone pleaase PM me with exact directions and amounts on how to make BAKED mac n' Cheese..I would also like to know to mkae buckeyes...I want my husband to taste how good these things are..So if ANYONE could P.M. me with this info..I would love you more then I already do!!! lol...Melissa
Never made them, but had in my recipes:
(10/25/94) (23:59)
Buckeyes 2 Servings: 6
1 C Powdered Sugar
1/2 C Peanut Butter
3 Tb Butter
1 Lb Chocolate, Melted
Combine Powdered Sugar, Peanut Butter And Butter. Roll Into 1-Inch Balls
And Chill Until Firm. Dip Into Melted Chocolate And Place On Wax Paper Until Hard.
Here's a recipe for baked mac and cheese:
http://www.betterbudgeting.com/frugalrecipes/macaroniandcheese.htm
HTH
Jmcakes, this is my signature recipe for baked mac n' cheese;
1 lb box macaroni
3 cups shredded cheddar
1/2 cup butter
1/4 cup sour cream
Boil macaroni according to directions, drain but do not rinse
place back into the still warm pot you boiled the mac in (not on the burner)
add 1/4 cup butter cut into tablespoons and mix until melted
Add 2-3/4 cup of the shredded cheese and mix.
Add sour cream and mix until cheese begins to get stringy starts to melt a bit.
Pour the mixture into a 9x13 baking dish or casserole dish. sprinkle top with remaining cheese. Dot with remaining butter. Bake @375 F. degrees until browned a bit and bubbly on top.
Sometimes I sprinkle the top with cracker crumbs and/or a very small amount of fresh nutmeg before placing into the oven.
Enjoy!
Awhile back I was searching for a recipe for Buckeyes and came across these at epicurious.com
Boy howdy are they good.
Martha's Mac and Cheese
1 stick butter (I often cut this back, and it's still great)
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 c milk
1/2 c flour
2 t salt, plus more for water
1/4 t freshly grated nutmeg
1/4 t freshly ground black pepper
1/4 t cayenne pepper
4 1/2 c grated sharp white cheddar cheese
2 c grated gruyere or 1 1/4 grated perorino romano cheese
1 pound elbow macaroni
1) Preheat oven to 375. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 T of butter. Pour melted butter into the bowl with the bread and toss. Set the bread crumbs aside.
2) Warm milk in saucepan over medium heat. Melt remaining butter in high sided skillet over medium heat. when butter bubbles, add four. Cook, stirring, one minute.
3) While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes.
4) Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups chedddar, and 1 1/2 c gruyere (or 1 c pecorino romano), set the cheese sauce aside.
5) Cover a large pot of salted water and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6) Pour mixture into prepared dish. Sprinkle remaining cheddar and gruyere (or pecorino) and bread crumbs over top. bake until golden, about 30 minutes.
7) transfer dish to a wire rack for 5 minutes. Serves 12.
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