ADVERTISEMENT
- Real Recipes from Real People -

Curd-y Mac and Cheese

Misc.
Donna,

I'm a big fan of mac and cheese in all its forms. Sounds like your mother's recipe might have consisted of cooked macaroni baked in a mixture of beaten eggs, fresh milk or evaporated milk, and diced or sliced cheese. The eggs and milk would bake into a custard, but it would curdle and become white and chunky if baked "too long," which is just fine with many lovers of mac and cheese. The cheese might have been cut into dice or slices, so that they remain orange and separate from the custard or egg-and-milk curds. Grating the cheese too finely would make the orange color of the cheese blend too much with the white of the custard.

I know your making the dish his way is going to mean a lot to your father! Good luck!

Sandy
MsgID: 0059970
Shared by: Sandy in Maryland
In reply to: ISO: Mac and Cheese
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Donna St. Peters Missouri
2
  Larysa K Canada
3
  Sandy in Maryland
4
  Sandi/SC
5
  Toni-Ohio
ADVERTISEMENT
Random Recipes
  • Mama Lucia's Chicken Cacciatore
  • MAMA LUCIA'S CHICKEN CACCIATORE 1 3 1/2 pounds chicken, cut into 6 pieces 1/2 cup all purpose flour 6 tablespoons olive oil 3/4 pound mushrooms, halved 2 green bell peppers, diced 1 onion -- chopped 4 garlic cloves, c...
  • Blueberry Lassi
  • BLUEBERRY LASSI 2 cups blueberries 1 cup plain yogurt 6 tablespoons superfine sugar ice cubes Puree the blueberries, yogurt, and sugar in a blender or food processor. Pass through a sieve to separate the liquid from ...
  • Recipes Using Tropical Fruit
  • July 6, 2008 RECIPE SWAP RECIPES USING TROPICAL FRUIT (BANANAS, PINEAPPLE, MANGOES, ETC.) All Recipes Posted This Week - ...
  • Mexican Spoon Bread (Dolores Casella)
  • MEXICAN SPOON BREAD 1 (1 lb) can cream-style corn 3/4 cup milk 1/3 cup melted butter, bacon fat, or chicken fat 3 large eggs 1 cup coarsely ground cornmeal 1/2 tsp baking soda 1 tsp salt 1 cup grated cheddar, Jack, or...
ADVERTISEMENT
  • Greek Coney Hot Sauce
  • GREEK CONEY HOT SAUCE "Terrific Coney Dog sauce, or over baked potatoes or rice. Also a terrific lasagna sauce." 1 medium onion, chopped 1 clove garlic, minced 1 tablespoon oil 1 pound lean triple-ground beef 1 cup w...
  • Crusty Sausage-Filled Bread
  • Crusty Sausage-Filled Bread Source: From Invitation to Dinner: Elegant Entertaining and Delicious Dinners at Home, by Abigail Kirsch with David Nussbaum. Makes 2 breads 1 1/2 pounds ground pork sausage 3 eggs, lightly ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Curd-y Mac and Cheese
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!