November 19, 2012 by athenahm
I am a little disappointed with my yeast rolls, right now. I tried a recipe from Martha, in the light of whose infinite wisdom, we are supposed to be able to pull off all manner of culinary feats on the first attempt, but I think I am broken. Or something. My rolls will not be baked until Thursday, and according to numerous comments on the recipe page, they should still rise when I bake them, but they are still just so… so… flat. Flaccid, even. I will document the results when I bake them, but they have been proofing for a good couple of hours and are still…. well, you know. Here’s the progression of how that went:
Ok, steeling myself and moving along, the other item I ticked off my list went considerably better. This one is also a family recipe that I adapted to my own tastes and purposes.
Baked Macaroni and Cheese
1 stick butter
1 large box macaroni (I prefer the rifled type from Barilla, but alas, our itty bitty commissary in Turkey only carried the tiny elbows, so I make due, for now)
6 c sharp cheddar shredded cheese
3 tbsp. wondra flour(pictured above)
2 c buttermilk
1 c 2% milk
1 tsp. ground mustard
I cannot tell you how many servings this makes, but just suffice to say, use your biggest pan. Yeah. In any case, Set your oven to 350, and put you noodles to boil. When they are done, drain and set aside.
After your butter is all melty, add in your ground mustard and Wondra flour. Heed the warning under the picture. Please. At this point, you should have a yellow creamy-looking substance. Now turn up the heat to medium, and add your buttermilk and regular milk, stirring all the while with the whisk. When it is just warm enough to steam a bit, turn down to low, then add in 4 cups of your cheese, reserving the other two for topping, later. Stir until incorporated, and then, in the pot that you used for your noodles, mix them together with the cheese sauce, then transfer to your huge-ass baking pan.
Now, spread the rest of the cheese over the noodles:
Sprinkle some bread crumbs in a light dusting over the cheese and stick it in the oven until it’s golden brown:
Whew! All done for today, stay tuned for tomorrow’s line-up of green bean casserole(NOT from a can), pumpkin pie with pecan-walnut crust, onion gravy, sausage and apple stuffing, and apple caramel cake and trifle. Maybe. Most likely half of that will get pushed to Wednesday, but for now, I am ambitious! Woo!