Wednesday, March 6, 2013

March 6, 2013

The NYT reviews Mighty Quinn's Barbeque today. Lots of good Brisket all over town. There was a time when Katz's was the choice, then came Pearson's and all the other BBQ spots.

Going to make Macaroni and Cheese tonight. It was one of my wife's signature dishes. On the side of the fridge was a yellowed Creamette Pasta Box recipe (dry Mustard is the key):

2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
2 1/2 cups milk
2 cups sharp cheddar cheese, shredded

Preheat oven to 375 degrees.
Cook macaroni in 5 quarts boiling water for 8 minutes. Drain macaroni.
In medium saucepan, melt butter.
Stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly.
Add 1 1/2 cups cheese to milk mixture and stir until melted.
Stir in macaroni.
turn into greased 2 quart baking dish.
Top with remaining cheese.
Bake 20-25 minutes or until bubbly.

Creamette Basic Baked Macaroni and Cheese Recipe.

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