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Please help me find this recipe

Posted by on Jan. 24, 2013 at 1:54 PM
  • 8 Replies

i went to a potluck dinner and couldnt find the person who made this.

it was mac and cheese, but it was like a caserole in a glass 13x9 and it was really cheesy and had either goldfish or cheese its crushed and sprinkled on top. it was SO yummy and i want to make it bad. Someone at the potluck told me that they saw it on food network but i cant find the recipe anywhere!!



by on Jan. 24, 2013 at 1:54 PM
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Replies (1-8):
OliviaW.
by on Jan. 24, 2013 at 2:01 PM

Is this what you're looking for?

http://tastykitchen.com/recipes/main-courses/easy-peasy-baked-mac-and-cheesy/

Easy Peasy Baked Mac and Cheesy


Ingredients

  • 1 pound Cooked Pasta
  • ½ cups Butter
  • ½ cups Flour
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • 3-¾ cups Milk
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Dijon Mustard
  • 2-½ cups Shredded Cheese Of Your Choice
  • ½ packages (6.6 Oz. Package) Goldfish Crackers, Smashed


Preparation Instructions

You can use any kind of pasta you like. I use cavatappi. I’ve used this recipe with elbow, farfalle and shells, but found that cavatappi works best. But you can use whatever you like!

1. Preheat your oven to 350ºF.

2. Cook your pasta according to the directions on the package. Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.

3. Melt the butter over low heat until melted.

4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.

5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon. This will take about 10-15 minutes. You are basically making a bechamel sauce.

6. Add the nutmeg and Dijon mustard and stir.

7. Grate half a block of cheese. I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time. You can use any cheese you like though. Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar … all those would be super tasty.

8. Once the sauce is thick and bubbly, add in your cheese and stir. The cheese sauce will now be very thick!

9. Your pasta should be done before all this, so just make sure you drain it—but do not rinse! Return the pasta to your boiling pot.

10. Pour the cheese sauce into the pot and stir well.

11. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.

12. Sprinkle some shredded cheese on the top.

13. Pour half the package of Goldfish crackers into a food storage bag. Use your hand, a rolling pin or a pan to smash the crackers into crumbles. Sprinkle the mixture on top of your macaroni and cheese.

14. Bake the macaroni and cheese for 20-25 minutes.

Serve hot!

Kimberly954
by Kim on Jan. 24, 2013 at 5:10 PM

interesting! Good luck!

little.worthen
by Krystal on Jan. 24, 2013 at 5:13 PM

maybe. i dont think it had mustard though. but i did have pepper!

Quoting OliviaW.:

Is this what you're looking for?

http://tastykitchen.com/recipes/main-courses/easy-peasy-baked-mac-and-cheesy/


Easy Peasy Baked Mac and Cheesy



Ingredients

  • 1 pound Cooked Pasta
  • ½ cups Butter
  • ½ cups Flour
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • 3-¾ cups Milk
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Dijon Mustard
  • 2-½ cups Shredded Cheese Of Your Choice
  • ½ packages (6.6 Oz. Package) Goldfish Crackers, Smashed



Preparation Instructions

You can use any kind of pasta you like. I use cavatappi. I’ve used this recipe with elbow, farfalle and shells, but found that cavatappi works best. But you can use whatever you like!

1. Preheat your oven to 350ºF.

2. Cook your pasta according to the directions on the package. Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.

3. Melt the butter over low heat until melted.

4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.

5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon. This will take about 10-15 minutes. You are basically making a bechamel sauce.

6. Add the nutmeg and Dijon mustard and stir.

7. Grate half a block of cheese. I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time. You can use any cheese you like though. Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar … all those would be super tasty.

8. Once the sauce is thick and bubbly, add in your cheese and stir. The cheese sauce will now be very thick!

9. Your pasta should be done before all this, so just make sure you drain it—but do not rinse! Return the pasta to your boiling pot.

10. Pour the cheese sauce into the pot and stir well.

11. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.

12. Sprinkle some shredded cheese on the top.

13. Pour half the package of Goldfish crackers into a food storage bag. Use your hand, a rolling pin or a pan to smash the crackers into crumbles. Sprinkle the mixture on top of your macaroni and cheese.

14. Bake the macaroni and cheese for 20-25 minutes.

Serve hot!




OliviaW.
by on Jan. 24, 2013 at 10:21 PM

In some recipes that I have made you don't taste certain ingredients which might be true with the mustard in this case. 

Quoting little.worthen:

maybe. i dont think it had mustard though. but i did have pepper!

Quoting OliviaW.:

Is this what you're looking for?

http://tastykitchen.com/recipes/main-courses/easy-peasy-baked-mac-and-cheesy/


Easy Peasy Baked Mac and Cheesy



Ingredients

  • 1 pound Cooked Pasta
  • ½ cups Butter
  • ½ cups Flour
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • 3-¾ cups Milk
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Dijon Mustard
  • 2-½ cups Shredded Cheese Of Your Choice
  • ½ packages (6.6 Oz. Package) Goldfish Crackers, Smashed



Preparation Instructions

You can use any kind of pasta you like. I use cavatappi. I’ve used this recipe with elbow, farfalle and shells, but found that cavatappi works best. But you can use whatever you like!

1. Preheat your oven to 350ºF.

2. Cook your pasta according to the directions on the package. Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.

3. Melt the butter over low heat until melted.

4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.

5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon. This will take about 10-15 minutes. You are basically making a bechamel sauce.

6. Add the nutmeg and Dijon mustard and stir.

7. Grate half a block of cheese. I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time. You can use any cheese you like though. Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar … all those would be super tasty.

8. Once the sauce is thick and bubbly, add in your cheese and stir. The cheese sauce will now be very thick!

9. Your pasta should be done before all this, so just make sure you drain it—but do not rinse! Return the pasta to your boiling pot.

10. Pour the cheese sauce into the pot and stir well.

11. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.

12. Sprinkle some shredded cheese on the top.

13. Pour half the package of Goldfish crackers into a food storage bag. Use your hand, a rolling pin or a pan to smash the crackers into crumbles. Sprinkle the mixture on top of your macaroni and cheese.

14. Bake the macaroni and cheese for 20-25 minutes.

Serve hot!



ZsMommy
by Bronze Member on Jan. 25, 2013 at 12:07 AM

Mustard is often used in mac n cheese recipes-it's such a small amount-basically it just gives it a bit of "zing"...otherwise you wouldn't know it to be in there.

Quoting little.worthen:

maybe. i dont think it had mustard though. but i did have pepper!

Quoting OliviaW.:

Is this what you're looking for?

http://tastykitchen.com/recipes/main-courses/easy-peasy-baked-mac-and-cheesy/


Easy Peasy Baked Mac and Cheesy



Ingredients

  • 1 pound Cooked Pasta
  • ½ cups Butter
  • ½ cups Flour
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • 3-¾ cups Milk
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Dijon Mustard
  • 2-½ cups Shredded Cheese Of Your Choice
  • ½ packages (6.6 Oz. Package) Goldfish Crackers, Smashed



Preparation Instructions

You can use any kind of pasta you like. I use cavatappi. I’ve used this recipe with elbow, farfalle and shells, but found that cavatappi works best. But you can use whatever you like!

1. Preheat your oven to 350ºF.

2. Cook your pasta according to the directions on the package. Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.

3. Melt the butter over low heat until melted.

4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.

5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon. This will take about 10-15 minutes. You are basically making a bechamel sauce.

6. Add the nutmeg and Dijon mustard and stir.

7. Grate half a block of cheese. I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time. You can use any cheese you like though. Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar … all those would be super tasty.

8. Once the sauce is thick and bubbly, add in your cheese and stir. The cheese sauce will now be very thick!

9. Your pasta should be done before all this, so just make sure you drain it—but do not rinse! Return the pasta to your boiling pot.

10. Pour the cheese sauce into the pot and stir well.

11. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.

12. Sprinkle some shredded cheese on the top.

13. Pour half the package of Goldfish crackers into a food storage bag. Use your hand, a rolling pin or a pan to smash the crackers into crumbles. Sprinkle the mixture on top of your macaroni and cheese.

14. Bake the macaroni and cheese for 20-25 minutes.

Serve hot!



KamsOne
by Jen on Jan. 25, 2013 at 9:02 AM

 I don't know but it sounds good with cheez-its on top!!  Yum!  Hope you find what you are looking for.

ramonafrog
by on Jan. 25, 2013 at 9:05 AM
I wouldn't be a fan of the goldfish I'd probably use homemade breadcrumbs instead. Otherwise, the recipe posted sounds amazing. Also, with so many other string flavors the Dijon mustard won't stand out. It tastes different than regular "zingy" mustard.
Posted on the NEW CafeMom Mobile
KaylaMillar
by Kayla on Jan. 25, 2013 at 1:23 PM

this?

Ingredients

  • 1 (16-ounce) package elbow macaroni
  • 1/2 cup butter (1 stick)
  • 1 cup chopped white onion
  • 1/2 cup all-purpose flour, or as needed
  • 1/2 to 1 cup chicken broth, as needed
  • 1/2 cup heavy cream
  • 2 cups shredded yellow Cheddar
  • Salt
  • White pepper
  • 1/4 cup Cheddar crackers, crushed, with a few left whole for garnish(recommended: Pepperidge Farm Goldfish)

Directions

Boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, preheat the oven to 350 degrees F.

Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out." Add the heavy cream and Cheddar, then season with salt and white pepper, to taste. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a 3-quart baking dishand sprinkle with crushed crackers. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.

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