Re: Macaroni and cheese question
Cheryl Singhal (csinghal@CAPACCESS.ORG)
Fri, 11 Apr 1997 09:53:52 -0400
On Fri, 11 Apr 1997, Paul H. Brown wrote:
> some "just add boiling water" instant meals). Lots of carbohydrates.
> Lots of fat. You can dress it up lottsa ways: onions, sliced hotdogs or
> kielbasa, etc.
There's a secret or two hiding in that mac'n'cheese, guys'n'gals.
The butter in the mac'n'cheese is to replace the fats removed by
dehydrating the cheese into powder. And "butter" is being used in a very
generic sense to mean "something yellowish you spread on hot biscuits".
Now, if you saute the hotdogs/sausages, Kielbasa, even hamburger, whatever,
use the grease from that in the Mac'n'cheese ... voila, you didn't
_need_ the yellowstuff.
Boiling the mac. Bring the water to a roiling boil. Dump in mac
(or spaghetti, for that matter; but it doesn't work with noodles), cover.
Turn off heat (or move pan off direct hear) and let sit 20-25 mins. Drain.
Works great in an un-air-conditioned kitchen in summer.
The milk -- the new stuff that doesn't want refrigerating until after
it's open works great. Buy the individual serving sizes 1/box of
mac'n'cheese mix. Or, use dry milk powder and reconstitute with the
water off the mac.
This is covered in Home Ec under "substitutions". <VBG>
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City