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Maybe you can try Alton Brown's receipe for deep fried mac and cheese that he does with the mac and cheese leftovers?
Easy! Make a roux and then add milk seasonings some cheese and then toss with noodles, bake for about 10 minutes more.
oh man...that's a toughy...it may be possibe to add some more milk and cover the top with aluminum foil so that the steam will be locked in and moisten the noodles. If that doesn't work, I am not sure of what else you can do to save it =(
I agree with the ladies, you need to add moisture to it! Perhaps put a breadcrumb/cheese topping after to have a crunch effect? When you do this, perhaps put it in a pan that smaller/deeper than the pan you originally used so that more of the noodles are in the milk/roux mixture
Eeep! Thanks, ladies. I did make a roux and I think it may have been a little thick... not sure. My oven is super hot and I let it cook as long as the recipe said... but I think it was overkill.
Thank you for the suggestions!
make a thin roux. 1tsp of each flour/butter
then milk (to keep it thin, then the cheese. you want it to be able to draw a line thru the back of the spoon and keep it. then mix in the pasta and cover with foil to cook for 10 minutes. Sounds like you just made too much of the roux.
But then again, I never follow directions :)
layla, you should check your oven temp; if it runs high, you can adjust in the future :) or if it's under warranty get it fixed.
Hope this salvage effort works out :)
We'll see!! I tried a thin roux with milk and more cheese and covered it in foil at a lower temp. I didn't know you could adjust the temp! It's a gas range - how do I do that?
Wooohoo! I'm thrilled for you :) Being a chef/cook has some advantages (you have no idea how many things I've had to salvage in my kitchen career) :)
Also a gas range should have a control knob. Invest in an oven thermometer and put it on one of your racks to keep your oven at a consistent temp. They are like $10 dollars and can find them at a kitchen store.
The knob for the "flame" should be high to low/off just adjust it and check your oven thermo every time till you get used to the where the knob needs to be for what heat.
Good luck!
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Okay ladies -
I made a giant homemade (for the first time ever!) mac and cheese for tomorrow, followed the directions perfectly, aaaaaaaand... it's dried out. The noodles are CRUNCHY. They weren't that way when I put it in the oven. All I can imagine is that the recipe called for it to be cooked too long, or my oven is super awesome, or something.
Anyway, is there anyway to recover this??? I don't really have the time to make another what with everything else I have to make... but i mean, I will if I HAVE to.
Please help!!