Baked Macaroni and Cheese

iVillage Member
Registered: 07-23-2003
Baked Macaroni and Cheese
5
Sat, 04-16-2005 - 8:01pm
Baked
TracyPalmPoster.jpg picture by cl-daisy526
iVillage Member
Registered: 03-26-2003
Sun, 04-17-2005 - 8:07pm

That sounds good! How do I scald milk? and would it work with 6 egg whites instead of 3 whites and 3 yolks?

:)

 

iVillage Member
Registered: 07-23-2003
Sun, 04-17-2005 - 10:23pm

Here's how to scald milk:


Many older recipes called for you to scald milk, that is, to bring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom.


That article went on to say that lots of recipes want the milk scalded (heated) because the ingredients mix better when warm.


As for the eggs, I have no idea.

TracyPalmPoster.jpg picture by cl-daisy526
iVillage Member
Registered: 03-26-2003
Sun, 04-17-2005 - 10:46pm

Thanks Tracy, Ive never made macaroni and cheese before, that recipe sounds a bit odd since theres no cheese in it... or is that normal?

I get cravings for mac and cheese,lol, but the ones in the box are white pasta, and we dont eat that.

:)

 

iVillage Member
Registered: 08-06-2004
Mon, 04-18-2005 - 8:00am
I was wondering the same thing!
Photobucket
iVillage Member
Registered: 07-23-2003
Mon, 04-18-2005 - 9:10am

Well, that'll teach me to do a better job of proofreading.

TracyPalmPoster.jpg picture by cl-daisy526