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Joined: Oct 2000
Posts: 4,034
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Originally Posted by HotLine1
Now I have to go to Trader Joes to try that!

Thanks Bill.

You won't be disappointed. laugh


Bill
Joined: Jul 2002
Posts: 8,407
Trumpy Offline OP
Member
The way I've always made Macaroni Cheese, is to start off with a Roux sauce, made from flour, butter and milk.
You then add (after the roux is stirred out), cheese to your liking and make sure that it is still smooth and not
lumpy at all (you must keep stirring it).
You then pour the roux all over the cooked macaroni in a baking dish, cover this with bread-crumbs and a layer
of parmesan cheese and bake it until the top layer is crispy.

Joined: Jul 2002
Posts: 8,407
Trumpy Offline OP
Member
Ohh Greg,
Why did I not see this before?
One of the best things I had in the US, when I was there, was BBQ (actual slow cooked meat).
BBQ here is stuff tossed on a grill outside and cooked in minutes, not hours.
We stopped in a place in South Carolina, that the tour host recommended, this was the only good place that he
had recommended, for the whole tour.
The brisket, the coleslaw, pulled pork, it was so nice.
I don't own a decent grill, per se but I'm looking to build a good in-directly heated smoker/BBQ.
There is nothing like slow cooked meat, if you can apparently rise above the cancer-causing elements that we are all supposed to avoid.........

Joined: Jul 2004
Posts: 9,644
G
Member
The best is always going to be a smoker. Treager pellet smokers seem to be the current state of the art for back yard chefs.
You can make reasonable ribs if you slow cook them, sealed up in foil at around 275f (135) for about 3-4 hours then "smoke" them on a closed up grill with a bunch of hickory chips in there for about a half hour but you want low heat and a lot of smoke.


Greg Fretwell
Joined: Aug 2011
Posts: 30
G
Member
Originally Posted by Trumpy
The way I've always made Macaroni Cheese, is to start off with a Roux sauce, made from flour, butter and milk.
You then add (after the roux is stirred out), cheese to your liking and make sure that it is still smooth and not
lumpy at all (you must keep stirring it).
You then pour the roux all over the cooked macaroni in a baking dish, cover this with bread-crumbs and a layer
of parmesan cheese and bake it until the top layer is crispy.


The recipe we have used in our Fish Fry events at church calls for a roux. It's good. Our recipe also calls for a small amount of mustard powder added for a little extra kick.

I remember my Dad insisting he have first choice of the crunchy top layer.

Last edited by grich; 05/24/21 04:52 PM.
Joined: Oct 2000
Posts: 4,034
Likes: 1
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I didn't know what roux was until I looked it up. Sounds like a good thing to use in recipes.

I agree with your Dad, the crunchy/crispy top of almost any dish is always the best part!
smile


Bill
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