To make Lemmon Cakes (1670)

Re:To make Lemmon Cakes (1670) by simonsarris on Friday March 27, 2015 @02:34PM (#9278218)

I'm not really sure what the normal american way is. At this point I've made mac+cheese in every way possible. (ie for a while I was trying milk instead of water when cooking the pasta, and attended the pot as it cooked on a slow simmer. It works OK)

Since you're British I recommend you try making "Mac+Cheese tikka masala", basically use your favorite recipe for chicken tikka masala but swap out the chicken and no rice, and the sauce will call for (among other things) heavy cream! It is a crowd pleaser for sure.

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Re:To make Lemmon Cakes (1670) by HeyLaughingBoy on Friday March 27, 2015 @02:44PM (#9278272)

The normal American makes crappy mac-n-cheese from a box :-) However, I've never heard of eggs in it. Sounds interesting, in a pasta carbonara sort of way. Is it a baked recipe, or "sauce & noodles" deal?

I typically make a roux, add a sharp/extra sharp cheddar to it to make a very tangy cheese sauce, then stir in the cooked macaroni, and a touch of paprika and cayenne and sprinkle breadcrumbs on top. Sometimes I will add feta or a little blue cheese if I have any on hand. My Midwestern wife adds Velveeta since she likes the extra creaminess and it's how her mom made it. Either way is fine with me.

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Re:To make Lemmon Cakes (1670) by ksherlock on Saturday March 28, 2015 @08:23AM (#9281278)

Ronald Reagan mac and cheese uses an egg [0].

I haven't tried it, but molecular gastronomists (or are they modernists?) use sodium citrate to keep real cheese creamy when it's heated [1].

0. http://lincolnslunch.blogspot.com/2012/02/ronald-reagan-maca...

1. http://modernistcuisine.com/recipes/silky-smooth-macaroni-an...

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