One of the more basic recipes that can be fun to master is basic mac & cheese. However, on the grounds that a little variety is good, we'll discuss two recipes: Soft mac & cheese and a mac & cheese casserole.
The casserole is easy, and all you need is two cups of elbow macaroni, two cups of grated cheese, a cup of milk and two eggs. You also need a pot, a colander, a spoon, and either a casserole dish or a large micorowaveable bowl.
Boil off the macaroni, strain the water, and put back in the pot. Mix in the milk, eggs, and cheese. If you're using the casserole dish, put a half-cup of cheese to the side. If you're using the casserole dish, pre-heat the oven to 350 degrees. Spread out the mixture, cover with the remaining cheese, cover it all with aluminium foil or the dish's lid, and put in the oven when it's ready. Wait 45 minutes, and you have a great dinner.
Soft mac & cheese is a little more involved. You're going to need a half-cup each of flour and either butter or margarine, two cups each of milk and grated cheese, and a cup of elbow noodles. If you want, you can use Velveeta cheese or a similar product, in which case you will need two cups of cubed cheese. You will also need a spoon, a whip, and a deep pan. First thing you will do is create a roue: Melt the butter or margarine at a low heat and then mix in the milk with the whip. Keep the heat low and keep whipping the mix until the milk boils. Mix in the cheese, again with the whip, until it has all been melted down. Add in the noodles and cook until they are soft; normally you would cook the noodles are "al dente", but you want them to absorb as much of the cheese mix as possible. You will want to mix them occasionally in order to keep them from sticking together. When the liquid is gone take off the heat and you're good.
There are a number of variations that work really good if you want to change things up a bit. Grilled meat works rather well, preferably beef, pork, or even lamb; it requires a big taste that won't blend in easily such as from fish. Vegetable also work, such green beans or corn, or even stewed tomatoes. Chili mac should be avoided, but you can try it if you want. You can also mess around with the cheese; sharp cheddar should be the default, but any cheese with a sharp taste can work.
These are some of the most basic recipes. If you can master them, then you are on your way to really cooking.
The casserole is easy, and all you need is two cups of elbow macaroni, two cups of grated cheese, a cup of milk and two eggs. You also need a pot, a colander, a spoon, and either a casserole dish or a large micorowaveable bowl.
Boil off the macaroni, strain the water, and put back in the pot. Mix in the milk, eggs, and cheese. If you're using the casserole dish, put a half-cup of cheese to the side. If you're using the casserole dish, pre-heat the oven to 350 degrees. Spread out the mixture, cover with the remaining cheese, cover it all with aluminium foil or the dish's lid, and put in the oven when it's ready. Wait 45 minutes, and you have a great dinner.
Soft mac & cheese is a little more involved. You're going to need a half-cup each of flour and either butter or margarine, two cups each of milk and grated cheese, and a cup of elbow noodles. If you want, you can use Velveeta cheese or a similar product, in which case you will need two cups of cubed cheese. You will also need a spoon, a whip, and a deep pan. First thing you will do is create a roue: Melt the butter or margarine at a low heat and then mix in the milk with the whip. Keep the heat low and keep whipping the mix until the milk boils. Mix in the cheese, again with the whip, until it has all been melted down. Add in the noodles and cook until they are soft; normally you would cook the noodles are "al dente", but you want them to absorb as much of the cheese mix as possible. You will want to mix them occasionally in order to keep them from sticking together. When the liquid is gone take off the heat and you're good.
There are a number of variations that work really good if you want to change things up a bit. Grilled meat works rather well, preferably beef, pork, or even lamb; it requires a big taste that won't blend in easily such as from fish. Vegetable also work, such green beans or corn, or even stewed tomatoes. Chili mac should be avoided, but you can try it if you want. You can also mess around with the cheese; sharp cheddar should be the default, but any cheese with a sharp taste can work.
These are some of the most basic recipes. If you can master them, then you are on your way to really cooking.