There are 8 ounces in a cup -- a quarter cup is 2 ounces, so 2 tablespoons would be an ounce. That assumes volume, not weight, of course
-----Original Message----- From: Janet Brown via Cookinginthedark [mailto:[email protected]] Sent: Monday, August 29, 2016 1:45 PM To: [email protected] Cc: Janet Brown <[email protected]> Subject: Re: [CnD] Trader Joe's Mac and Cheese Hi This sounds good but I get confused by ounces. How much in cups is 2, 3, etc ounces of the various cheeses? My cheese never froze well but that is probably because I simply froze left over mac and cheese, not just sauce. Any tips on freezing sauce so it comes back perfectly? Thanks Sent from my iPhone > On Aug 29, 2016, at 9:48 AM, Naima Leigh via Cookinginthedark > <[email protected]> wrote: > > Trader Joe’s Mac and Cheese > > > > Instructions > > > > 1 oz. (1/4 cup) butter > > > > 2 oz. (a little less than ½ cup) all-purpose flour > > > > 4 oz. good quality white cheddar cheese, grated > > > > 3 oz. good quality Havarti cheese, grated > > > > 2 oz. good quality Gouda cheese, grated > > > > 1 oz. good quality Swiss cheese, grated > > > > 3/4 teaspoon salt > > > > 24 oz. milk (3 cups) whole milk (or 2% for less calories) > > > > White pepper > > > > Nutmeg > > > > 1 lb. De Cecco elbow pasta > > > > Directions > > > > Start by putting a large pot of water on to boil the pasta-make sure > to salt it well. Now, start making the cheese sauce, but if the pasta > water comes to a boil before you add the cheese to the sauce you are making, > turn it down. > Melt the butter in a medium size pan over medium heat, then add the > flour and stir well. Continue cooking while stirring for about 3 to 4 > minutes, but do not let it brown. (Cooking the flour well is important > because the sauce will have a “raw-flour” taste if it isn’t cooked > long enough.) Have the milk close by in a jug that is easy to pour from, and > add a little drop of milk. > The milk should sizzle and steam immediately, if it doesn’t, turn up > the heat a little bit. Once the milk does sizzle, begin adding a > little at a time, and stirring quickly to keep the sauce smooth. The > secret to not having lumps in white sauce is to gradually is to > increase the amount of milk you add each time; if you add to much at > once, especially early on, chances are you will end up with lumpy > sauce (which is completely reparable with an immersion blender)! Start > with about 2 tablespoons of milk, then 2 more, then a little more each > time. Once the sauce begins to form, you can add more milk each time. > Just make sure all the milk has been absorbed after each addition, > before adding more. Once the sauce is finished, add salt, nutmeg and > white pepper to taste, and lower the heat. At this point, add the > pasta to the boiling water. Stir well, and stir the white sauce, too, > so it doesn’t stick. Now, add the grated cheeses to the white sauce, > and stir until it is melted, adjusting the heat if necessary. Stir > constantly or it will stick. When the pasta is ready (al dente), drain and > return to the pot and stir in the cheese sauce; serve hot. > > > > Note: The following recipe will make enough cheese sauce (about 4 1/2 > cups) for 2 lbs. of pasta. Because the cheese freezes perfectly, it’s > making a larger batch and freezing half for another time. To make less > sauce, halve the sauce recipe. > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
