The extra curly San Remo pasta makes nice mac n cheese. has a lot of 'body' for the cheese sauce to really get hold of and suck up to. :)
angel361,
Aug 28, 4:50am
thanks for that hint sampa - will look for it in the supermarket and try. :)
fizzy_kiwi,
Aug 28, 4:05pm
Caramelised onion, mushrooms, streaky bacon and a medium-dark roux. Large spirals or penne, not elbows. There IS a taste difference. Toss a handful of smallish pieces of broccoli in with the pasta for the last few minutes. Breadcrumbs with chives, sliced tomato and grated cheese over the top. Grill it within an inch of it's life. And go easy on the sauce. Pasta doesn't need drowning, so keep it thin and use less.
I like elbows because they hold their shape and stay firmer than other pastas
fizzy_kiwi,
Aug 29, 7:51am
Any pasta will hold it's shape if you cook it properly.
fifie,
Aug 29, 8:24am
Use elbows par cook. Add onion, chopped, bacon, mustard, curry powder to sauce. Plenty of creamy sauce tossed with panko crumbs, grated cheese sprinkle paprika on top, into 180c oven till sauce bubbles and top is golden and crispy. Left over spuds drizzled with Worcester or garlic sauce in bottom of dish is good to.
uli,
Aug 29, 8:56am
Sorry - NO!
I once bought a 5kg pack of spirals and they must have been made with a low protein wheat - definitely NO Durum - they literally "fell apart" while cooking. One minute they were too hard, the next they were slush.
I have lived in Italy over a year and know how pasta behaves!
Needless to say the chickens and pigs loved it.
Never again will I buy a "special" like that!
sampa,
Aug 29, 10:51am
No problem angel361. should have probably qualified which pasta I meant exactly given there are so many types - these ones -
Some don't hold their shape well at all, I find different pastas are more suited to certain recipes, so prefer elbows for my mac cheese
ruby2shoes,
Aug 29, 9:46pm
I hate macaroni cheese, but make this one for son and this one, I can handle tasting! For a slow cooker: 2-21/2 cups penne, macaroni or other "robust" pasta 25g butter 3 cups grated cheese 3 TBSP flour (I don't put this in) 1 tsp garlic salt 3 cups boiling water can add cooked bacon/ham, paprika. I often add boiled broccoli just before serving
Tip pasta into slow cooker. Melt butter, pour over pasta. Stir. Sprinkle grated cheese, flour, farlic salt and cooked bacon/ham onto pasta. Stir. Pour boiling water over and mix gently. Sprinkle paprika over top. Cover with lid, cook on high for 2-3 hours, stirring periodically.
fizzy_kiwi,
Aug 30, 1:26am
And I prefer penne because it doesn't taste like glue. There was absolutely no need to target me just because you don't like penne. Which incidentally is a much firmer shape when cooked than elbows or those foul curls.
rainrain1,
Aug 30, 3:25am
I'm gobsmacked at your comment, guess I could say the same to you then,
ruby2shoes,
Aug 30, 3:58am
lol, wtf just happened?
rainrain1,
Nov 25, 1:56am
lol. not sure. but I don't hate penne, I'm sure of that
Mix last four ingredients together. Slice the French stick almost through into serving size pieces on an angle. Spread with the butter mixture. Wrap in foil and store in the freezer to be brought out when needed. Bake at 180 deg C or until hot and it feels soft.
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