Food Pr0n...

[easy cheesy]

[Freak Out]

I make the best mac n cheese. Really.

[Freak Out]

she's just like a chicken in bondage.

[easy cheesy]

I make the best mac n cheese. Really.

***grabbing coat and heading to Freak's place***

[Iron Mike]

***grabbing coat and heading to Freak's place***

Don't forget to bring back some beer:

[Freak Out]

Pick some of these up as well.

[Freak Out]

Anyone know how to post a pdf here or can we only do links to it?

[Freak Out]

Macaroni and Cheese

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.
Yield: Serves 6 to 8 as entrée or 8 to 10 as a side dish

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

[easy cheesy]

Don't forget to bring back some beer:

You're coming with me foo'.... I've got the Chardonnay.... you guys can attack the "brew"...

[easy cheesy]

Macaroni and Cheese

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.
Yield: Serves 6 to 8 as entrée or 8 to 10 as a side dish

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

Dutifully copied and pasted... I can't wait to test drive this baby.... mmmmmm

[easy cheesy]

Lobster Mac and Cheese is TRULY a food PrOn moment... brings a tear to my eye... a tingle to my loins... an expolsion of decadence to my tongue... nom, nom, nom...

[easy cheesy]

[easy cheesy]

[easy cheesy]

[easy cheesy]