Akiba...and Reb.....Re: Pasta and cheese, very Italian!

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Akiba, your mom's method is basically how I make the oh so exotic mac 'n cheese! Exotic!! Reb has made my day:) SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Mon, May 9, 2011 12:09:50 PMSubject: Re: Pasta and cheese, very Italian!

Hahahahaha Reb it is SO funny to hear mac 'n cheese described as "exotic" when it is SO mainstream here in the US...My mom used to make it when I was a kid, and I am older then dirt...she made her own cheese sauce, and I sometimes still do it her way. Here's what she did:

Boil up the pasta, and while it is cooking, melt some butter in a saucepan, add a spoonfull of flour and whisk, when the flour is incorporated, add some milk and keep slowly adding milk and whisking till you have a thick sauce, the amount you will have will depend on how much butter/flour/milk you use. Then toss in several handfulls do shredded cheddar cheese and whisk till the cheese is melted and incorporated.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n>

> > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in

that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>