text:
[T]he term "Lucas critique" has survived, long after [the] original context has disappeared. It has a life of its own and means different things to different people. Sometimes it is used like a cross you are supposed to use to hold off vampires: Just waving it it an opponent defeats him. Too much of this, no matter what side you are on, becomes just name calling.
Virtually all macroeconomic models today are dynamic, stochastic and general equilibrium (where here "general equilibrium" means you have the same number of equations and unknowns)...If we narrow the definition of DSGE by using "general equilibrium" to refer to competitive or Nash equilibria where the strategy sets of each agent are made explicit in an internally consistent way then we have Kydland-Prescott and other RBC descendants and not much else.
I was [initially] convinced by Friedman and Schwartz that the 1929-33 down turn was induced by monetary factors...I concluded that a good starting point for theory would be the working hypothesis that all depressions are mainly monetary in origin. Ed Prescott was skeptical about this strategy from the beginning...
I now believe that the evidence on post-war recessions (up to but not including the one we are now in) overwhelmingly supports the dominant importance of real shocks. But I remain convinced of the importance of financial shocks in the 1930s and the years after 2008. Of course, this means I have to renounce the view that business cycles are all alike!
If the Depression continues, in some respects, to defy explanation by existing economic analysis (as I believe it does), perhaps it is gradually succumbing under the Law of Large Numbers.
The "[micro]foundations" of...models don't guarantee empirical success or policy usefulness.
What is important...is that if a model is formulated so that its parameters are economically-interpretable they will have implications for many different data sets. An aggregate theory of consumption and income movements over time should be consistent with cross-section and panel evidence...An estimate of risk aversion should fit the wide variety of situations involving uncertainty that we can observe...Estimates of labor supply should be consistent aggregate employment movements over time as well as cross-section, panel, and lifecycle evidence...This kind of cross-validation (or invalidation!) is only possible with models that have clear underlying economics: micro-foundations, if you like.
This is bread-and-butter stuff in the hard sciences.


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SSH is a program that enables secure logins over an unsecure network. It encrypts the data passing both ways so that if it is intercepted it cannot be read.
SSH is client-server software; both machines must have SSH installed. SSH server software is installed on all the PSC machines. You must install SSH client software on your local machine.
SSH is available without charge for almost all versions of Unix. Clients for Mac and Windows are available free from vendors or from the Internet. One popular client for Windows is PuTTY. You can find many others by searching the internet.
A command line version of ssh is installed by default on Macs and can be used in the Terminal application.
Why does the PSC require me to use SSH?
We are concerned with the increasing frequency of attacks on computers and networks and want to provide you with a secure environment in which to conduct your research.
Authenticating to PSC with SSH
You can use SSH to authenticate to PSC systems using a password or with a public-private key pair.
Authenticating using your password
Your password is encrypted when you use SSH, so even if it is intercepted, it is secure. To access PSC computing resources this way:
- Start your SSH client from your local machine.
- A connection window requesting the hostname to connect to and optionally your username and password may automatically open. If it does not, select "Open" from the File menu, and the connection window will appear.
- For "Hostname", specify the PSC machine you wish to access.
- If you are using password authentication, enter your username and PSC password.
The first time that you use SSH to connect to a PSC machine, you will receive a warning that SSH has received an unknown host key from the host server. You can:
- Select "Accept once". You will be logged in, but the next time you use SSH to connect to this PSC host, you will receive the same warning.
- Select "Accept and save". You will be logged in. You should NOT receive this warning when connecting to this host via SSH again.
- Select "Cancel". Your connection to PSC will be dropped.
Authenticating using a public-private key pair
When you use a public-private key pair, the authentication messages passed between the local and remote systems are encrypted. See more about public-private key pairs.
You can authenticate to PSC systems using a SSH public-private key pair by following these steps:
- Generate your public and private keys on your local machine. Your SSH client should provide a way to do this.
- Submit your public key to PSC via the PSC SSH Key Management system. Use your Kereberos password to gain access to the Key Manager.Within one business day, someone from PSC User Services will email you to verify the key addition.
- Once your key has been verified and installed, use the PSC SSH Key Management System to edit or delete your keys.


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Wednesday, February 4, 2009
Life, Liberty, and the Pursuit of Cheesy Happiness - An Adjustable All-American Macaroni and Cheese Recipe
This video recipe shows the basic steps to making classic, old-school macaroni and cheese. The adjustable aspect comes in when you decide how much pasta to boil. Most mac and cheese recipes that use this amount of cheese sauce call for 8-ounces of dry elbow macaroni. This makes for a very rich, cheesy, and gooey casserole that yields about 4 portions.In this version I use the same standard cheese mixture, but boil the whole pound of macaroni. This also produces a lovely, crispy-topped dish of mac and cheese, but yields about 8 portions. This version is very tasty, very cheesy, but certainly not as rich, moist, or gooey. Of course, as I mention in the video, you can use 12-ounces and split the difference.
I know you still may be working on your chocolate lava cake homework, but when you have time try this recipe, and vary the amounts of pasta to find your personal preference.
One thing you won't want to change is the perfect crust technique I use for the topping. The surprisingly small amount of crumbs, covering just the right a mount of cheese, cooked at just the right temperature, will produce crust that even Mr. Jefferson would have been proud of. Enjoy!
1 lb elbow macaroni
3-4 cups of grated sharp Cheddar cheese, or whatever
1/4 cup butter
1/4 cup flour
1/4 tsp dried thyme
1/4 tsp cayenne
1/8 tsp white pepper
1/4 tsp Worcestershire sauce
1 tsp salt
pinch of nutmeg
1 tsp Dijon mustard
3 cups milk
1/2 cup Panko breadcrumbs plus 1 tbsp butter
Another Satisfied Customer
197 comments:
I use a panko crust on my mac and cheese too. It really is yummy. :)
- February 4, 2009 at 7:30 PM
- Michael said...
We should use all cheddar, sharp cheddar cheese? Yellow or White? Both? Just one kind? :) I'm anxious to make this and want to make sure I'm not screwing up the cheese part (since it's fairly important!)
Thanks! - February 4, 2009 at 9:31 PM
- Susannah said...
Oh dear God in heaven. This is what I have been waiting for all of my life.
- February 4, 2009 at 10:29 PM
- Chef John said...
all sharp cheese works best for me. white and yellow taste the same, depends on how you want it to look.
- February 4, 2009 at 10:59 PM
Enjoying this recipe very much. Canot wait to make this version! Thank you!! Questions--salted or unsalted butter? Saw you added salt--and wondered. Heard there is a signifcant difference for flavor in the rue.
Crumbly bacon and bacon fat on top with the panko may be nice, cause who doesn't like bacon. :)
Thanks again Chef! - February 4, 2009 at 11:07 PM
- StephanieAnn said...
I just found your blog, and I love it!! Thanks for the recipes! Mac and cheese is my absolute favorite comfort food and I loved the molten lava cake from before. I haven't had a chance to make these yet but I appreciate the recipes all the same.
- February 4, 2009 at 11:13 PM
- Chef John said...
bacon yes. salted butter, never. I only buy unsalted butter.
- February 4, 2009 at 11:38 PM
Really? Only unsalted butter? Why? Why is it more expensive? Would you use it on a piece of toast? Butter a slice of no-knead bread? Please elaborate.
I will try this mac and cheese recipe. I have made your other mac and cheese recipe that uses whipping cream and am interested to see the difference.
I like to use some smoked cheddar. - February 5, 2009 at 12:10 AM
Thank you, thank you, thank you...
Seemingly such a basic "simple" dish that I can never get quite right.
This looks so-o-o-o-o-o good. I'm having it tomorrow. It's my patriotic duty! I have all the ingredients-even special extra sharp white Tillamook cheddar and some yellow cheddar for color.
I never thought I'd get so excited over mac and cheese.
You're simply the best.
Jackie - February 5, 2009 at 12:35 AM
- Chef John said...
copied from bruce on chowhound...
Salt was originally added to butter as a preservative. I suppose people just got used to the taste of salted butter. The truth is, unsalted butter is purer; more care must be taken in manufacturing to remove the milk solids (which are what spoils in the short term; butter, like any fat, will eventaully turn rancid, but that takes a long time). Unsalted butter is specified A) because the amount of salt you then add to your recipe will be a precise and known quantity, B) because it tastes better more buttery and B) it's less apt to be old and have off flavors. - February 5, 2009 at 1:17 AM
i've been waiting for this video... will try e recipe soon during my hols...
just 1 qns, how many servings does this recipe, erm, serve?
do i make sense?
THANKS AGAIN! =D - February 5, 2009 at 6:47 AM
Chef Johjn ....my name if Fabiano, and I am from Brazil, I am a great fan of yoursite, if you would like to share, learn or get any information about Brazilian cooking let me know.
Let me ask you something, do you know how to make that Aussie Bread that has honey flavor just like that one they serve in Outback ?
I really wanted to learn
thanks - February 5, 2009 at 6:59 AM
- Chef John said...
I mentioned in the post this will make between 4 and 8 servings depending on if you use 8, 12, or 16 oz of macaroni.
- February 5, 2009 at 11:27 AM
This is going in the oven this weekend. Grand kids are coming. Well worth waiting for. Never would have thought to add the seasonings you used. Thanks
- February 5, 2009 at 11:45 AM
Did you get new editing software? Bravo!
Thanks for the great recipe,
Jeff - February 5, 2009 at 11:54 AM
Thank you Chef. Salt in butter is a preservative yes. I saw Alton Brown make his own butter by using heavy cream run in a food processor to separate the butter. I did not know it was that easy.
- February 5, 2009 at 12:37 PM
This is the perfect classic, and it's wonderfully customizable. I've made this before and added lightly cooked garlic and onions to the roux, as well as substituted sriracha sauce for the cayenne pepper. Oh, and the sharper the cheddar, the better! I hope others will post their variations. I wonder how it would taste with a bit of Stilton crumbled in there...
- February 5, 2009 at 1:09 PM
- Luatica said...
In Europe we don't really have that kind of pasta (elbow). What would you replace it for? Fusilli? Radiatori? I think normal penne would be not that great.
- February 5, 2009 at 2:05 PM
- Chef John said...
I agree with not using penne, never liked it for M&C. I think Fusilli, Radiatori, or Elbowtini would work great.
- February 5, 2009 at 2:26 PM
So whatever happened to the whole transcript thing? Are they here but I just don't know where to look?
- February 5, 2009 at 4:31 PM
- Chef John said...
they are just about ready, but I still have to decide how to charge for them, etc. I'm thinking of a Foodwishes Pro site where for a very small monthy fee, you get all the videos, plus transcripts, plus any cooking school videos. Still brainstorming!
- February 5, 2009 at 4:42 PM
- Susannah said...
oh yeah. You need to do that.
You're so worth a monthly fee. You really are. I'm in. - February 5, 2009 at 4:52 PM
New York Times on obesity says if we cook at home more, we will lose weight. (Expert from UNC-Chapel Hill, Go Tarheels)
Also, staying at home costs less in this economy.
You're on the cutting edge, Chef. - February 5, 2009 at 5:15 PM
What is the difference in regular yellow mustard and dijon mustard? Is there a big taste difference?
- February 6, 2009 at 5:48 PM
What is the difference in regular yellow mustard and dijon mustard? Is there a big taste difference?
- February 6, 2009 at 5:49 PM
- Chef John said...
yes, Dijon is made with wine. Taste them.
- February 6, 2009 at 6:56 PM
- Grams Pam said...
To FABIANO MAYOR: you could do an internet search for "Outback Bushman Bread" There are copy-cat sites that have this recipe available.
- February 6, 2009 at 9:28 PM
- Milano Cafe said...
Made this for dinner tonight. Very nice. It was cold outside, and you're right to call it "comfort" food.
- February 7, 2009 at 3:30 AM
Chef...you are a wonder...made this tonight , it was unbelieveable ,so gooey and cheesey. Had it with fry tilipia with a crispy crust too. PANKO LIVES!!!!!!!They are the best keep secret in the foodie world..
- February 13, 2009 at 6:50 PM
- John said...
You don't list the breadcrumbs in your list of items. - February 16, 2009 at 2:09 PM
- Jairus said...
im guessin this roux doesnt work if you use whole wheat flour. my sauce didnt taste cheesy at all.
- February 23, 2009 at 12:05 PM
- Chef John said...
whole wheat roux doesnt thicken as much, but has no effect on cheesiness.
- February 23, 2009 at 12:45 PM
- Zee said...
Will it affect the taste if i dont add dijon mustard?
- February 26, 2009 at 12:08 PM
- Chef John said...
yes, or it won't be in there! How much is up to debate.
- February 26, 2009 at 12:17 PM
why was the video removed? it looks so good i want to watch it being made.
- February 27, 2009 at 2:25 AM
- Chef John said...
?? not removed
- February 27, 2009 at 3:48 AM
- AceTravis said...
I made this last night chef and I really messed up on the roux part. When the butter began to "sing" as you say, I dumped in the flour and it instantly got really clumpy. It was the color you said it would be but it looked nothing like the consistency your roux had. What did I do wrong here?
- March 2, 2009 at 3:38 PM
- Chef John said...
If you measured right, then nothing, you just need to keep stirring until it's smooth.
- March 2, 2009 at 3:57 PM
- Kate said...
I made this last night. I used the cheeses you used in the video (I'm kind of sick of plain cheddar), and it was fantastic!
- April 18, 2009 at 9:58 PM
- JANET TRUMPER-WHITNEY said...
Wisdom is the supreme part of happiness.
I have liked your blog. I will come again to your site. Keep it up! - April 22, 2009 at 6:54 AM
I just made this and mine turned out weird. I think I put to much nutmeg, because it was overpowering the cheese and everything else. It was only a dash though :(
- May 10, 2009 at 9:05 PM
- Unknown said...
what if I were to use crushed pretzels instead of panko?
- May 13, 2009 at 4:31 PM
- Chef John said...
you tell me...
- May 13, 2009 at 4:32 PM
- Chef John said...
you tell me...
- May 13, 2009 at 4:32 PM
- Unknown said...
you think they would burn?
- May 13, 2009 at 4:36 PM
- Chef John said...
if fine enough should act the same as breadcrumbs, but I've never tried.
- May 13, 2009 at 5:33 PM
- DENNIS KALBARCZYK said...
It is only possible to live happily ever after on a day to day basis.Yours is a nice blog.
- June 8, 2009 at 6:13 AM
- Unknown said...
I decided to make this as my first ever DIY meal from "scratch" (except the noodles were store bought). My most adventurous meal previously was a PB&J pizza with chocolate chips and marshmallows that I made for my son.
I took it to a party and it was a hit! Nothing was left to bring home! I used cheddar and gouda and it was amazing.
I am so subscribed to this site. - June 14, 2009 at 10:03 PM
Made this last night for the second time, turned out great again. 16oz served 9 people easy. Think next time I'll try 12oz to see what the increased cheesiness is all about!
- June 22, 2009 at 9:39 AM
Hi Chef John! I live in Honduras, and I really, really doubted I would EVER find panko, but the other day a found a whole lot of panko bags in the asian section of one of my favorite supermarket! Yay! I was so happy I found it! :D
I tried using panko in a couple of recipes instead of normal breadcrumbs and they turned out so different and even more delicious!
AAH - July 1, 2009 at 2:18 AM
- Yubi Shines said...
In the mac and cheese my mother made, it has a milk/cream mixture that's been simmered with a bay leaf and cinnamon stick and clove. It makes the roux a little more scary since the milk won't be cold (when I tried it, for a moment I was holding a pan full of squishy pancake batter -- eep) but it works nicely.
- August 14, 2009 at 11:54 PM
- Going Crazy In Michigan said...
wheres the video?!
i wanted to make this again but i need the video 8-( - December 1, 2009 at 6:55 PM
- Chef John said...
video looks fine, maybe check your browser. You can also watch on the Foodwishes Youtube channel
- December 1, 2009 at 7:10 PM
- Unknown said...
Hi Chef, could you recommend a recipe for fried chicken to go with the mac and cheese. Would appreciate it a lot. Thank you.
- December 8, 2009 at 3:10 PM
- Chef John said...
Enter fried chicken in the search box top left, I already posted one
- December 8, 2009 at 4:18 PM
- Going Crazy In Michigan said...
Ive done a version of this now several times, unfortunetly i dont have most of the ingredients due to just not having the money. what i tend to do is make the rue using just the butter milk flour and salt, then i use a bar of mild chedder and a half of sharp. ive tried all sharp and ive tried all mild cheddar and neither have really hit the nail on the head for me yet. its not bad considering all the missing ingredients. my biggest problem however is the i guess consistency of the cheese. its good but its not completely smooth and creamy. i almost think somehow im adding too much flour, even though im adding only as directed....not sure though...maybe you have an idea?
- January 3, 2010 at 10:05 PM
Hi Chef John, I just want to say that you're the best cooking teacher ever! I was too scared to cook anything but when i saw your videos, they were so easy. My husband and my friends are sssooo impressed. Anyways, I made this mac and cheese and it came out grainy. Seem like the flour is uncooked? What do you think caused this?
- January 14, 2010 at 11:52 PM
- Chef John said...
i wish i knew! was the sauce ok before u baked it??
- January 14, 2010 at 11:55 PM
I think the sauce was ok before I baked it. I was thinking that maybe I overcooked the sauce a little bit because my baby was crying and i left it for a few minutes. Do you think that might have caused that? By the way, my husband and I still finished the whole thing for lunch and dinner. :p
- January 16, 2010 at 3:48 AM
i have the same problem. its got that grainy problem whether i bake it or not...cant figure out the problem.
- January 16, 2010 at 10:28 PM
- Unknown said...
hey chef john...
i just made this mac n cheese at home n evrybody luuuuuuuuuuuuuuuvd it.....im sooo happy...thankyou sooo much 4 this delicious recipe.... - January 20, 2010 at 4:41 AM
- Chef John said...
sooo glad you guys liked it!! I love it when celebrities make my recipes!
- January 20, 2010 at 6:54 PM
- IdaPaulina said...
Hi, I made this today and it tasted a bit blend! I'm not sure what kind of cheese I used, it was cheddar, the only one they had at the store, problem is that I'm a non French speaking Swede living in Paris, so I didn't manage to figure out if I had a sharp cheddar or not. Anyways, to the point, the end result was not so cheesy, tastewise, the consistency and all was great, but the taste was kind of weak...I used 400g of cheese. Did I use too little? We don't measure cheese in cups here in Europe so I just took a guess at how much I might need...
- February 2, 2010 at 4:35 PM
- Razors Edge said...
I just made this but used crushed Captain Crunch instead of the panko bread crumbs.. tasted very very nice. Thank you Dr. John..
BTW, do you rinse your macaroni? - February 7, 2010 at 4:13 PM
- Chef John said...
rinse? never!!
- February 7, 2010 at 8:07 PM
- ihath said...
Loved the recipe. Thank you for sharing.
- February 19, 2010 at 4:50 PM
- ihath said...
Loved the recipe. Thank you for sharing.
- February 19, 2010 at 4:51 PM
- Tracey said...
I have always loved baked macaroni and cheese but just did not have a good recipe. This is the best. Tonight I have made it from this recipe for te second time since I stumbled across it on youtube. Comes out perfect with never having leftovers.
Thanks for a great recipe. - February 28, 2010 at 8:35 PM
Hi Chef, I made the m&c and the white sauce turned out great..then I put int he sharp cheddar and let it cook but it had a grainy texture to it.. what did I do wrong?.. besides that, even my teen ate it! And to him if it not fast food to its not food...Im slowy winning that fight with your help..Thank you!
- March 30, 2010 at 2:48 PM
- Chef John said...
you can't cook the cheese, you have to turn off the heat when you add the cheddar. Thanks!
- March 30, 2010 at 3:36 PM
Ooops sorry I was not clear, my fault.. I did turn off the heat. I meant "melt" the cheese in the white sauce. Trying the Chicken Fettuccine Alfredo recipe tonight!
- March 31, 2010 at 12:57 PM
- Unknown said...
Hello Chef :D
i am going to make it for my Parents today, i hope they like it but, i guess we dont have Chedder cheese here at Germany so I´ll try Gouda.
With friendly greetings - April 10, 2010 at 10:38 AM
Chef.. My last post I asked why my cheese sauce had a little grainy texture to it even when I turned off the heat. I was just watching a food show and they said use whole milk not 2% or your sauce will break.. is this true?
- April 16, 2010 at 11:32 AM
- Chef John said...
yes, the more fat, the less chance it breaks
- April 16, 2010 at 12:20 PM
Thank you so much Chef! Now I know what I did wrong.. I will have to make it again.. yaay me!:)
- April 17, 2010 at 12:39 AM
- Chéri Plein D'espoir said...
Could I use
regular pepper ? - June 2, 2010 at 2:47 PM
- JSN723 said...
Is it still safe to use 2% milk? I bought 2% from the market when I was grabbing all the ingredients. By break, do you mean curdle?
- August 6, 2010 at 9:09 PM
- Chef John said...
I prefer full fat milk which doesn't curdle as easy, but have used 2% before and it's ok
- August 7, 2010 at 1:49 AM
- Chef John said...
I prefer full fat milk which doesn't curdle as easy, but have used 2% before and it's ok
- August 7, 2010 at 1:53 AM
- Chef John said...
I prefer full fat milk which doesn't curdle as easy, but have used 2% before and it's ok
- August 7, 2010 at 2:18 AM
Hello, I just made this for my kids and they loved it. For me, I think it's missing something. I added some black pepper and it brought some flavors out but that something is still missing. Any suggestions on what to increase or add extra? If not, is one of the best I've made so far.
- August 15, 2010 at 6:36 PM
- Chef John said...
sounds like a salt issue to me. add more salt and/or more sharp cheddar
- August 15, 2010 at 6:38 PM
I made this today and it was really excellent. I used half mild cheddar and half of some special sharp white - I wish I remembered the name.
I also served it with cranberry bean ragout, which made an excellent combination.
Dessert was raspberry clafouti (following your cherry clafouti recipe only with raspberries instead).
For some reason today I also started being really clever and witty and I'm beginning to grow a moustache. - October 2, 2010 at 9:16 PM
- Chef John said...
LOL, you'll look great with a stache!
- October 2, 2010 at 9:52 PM
- Taskaro said...
hey chef john, i'm making this right now and it looks GREAT. however i've been planning to save it for tomorrow around 12:15 ish so that i can serve it at a class party. should i oven cook the crust in the morning or right now? its 9:30 PM hehe
- October 29, 2010 at 12:35 AM
- Unknown said...
I made this just the way you instructed and it is my new favorite. It makes the Mac-N-Cheese I made before look boring. I love this recipe! Thanks so much for it!
- November 3, 2010 at 7:05 PM
For those who are having the "grainy" problem, in my opinion cheddar cheese is not the best cheese to use. I know I'm going to get flamed, but I switched to American Sharp by Land O Lakes and it melts wonderfully and it has a nice sharp kick to it. I couldn't stand the funky texture of melted cheddar and since I started using the LOL sharp, it is the best Mac n cheese ever. Ok flame away
- November 5, 2010 at 7:29 PM
Hi Chef,
I just made this and was very yummy! Everyone enjoyed but when I watched your video, your sauce was very light colored. Mine was relatively dark even before I poured the milk in. My butter did not "sing", it just kind of burned so I added the flour and let it go on...what do you think I did wrong to end up with a sorta dark colored sauce? - December 31, 2010 at 8:28 PM
- shellie said...
Hi Chief.
I have sent this recipe to my family.
This is the best mac and cheese that I have ever made.
Thanks and Bravo! - January 4, 2011 at 6:22 PM
Hi chef,
I just made this and the cheese sauce didnt turn out to be as smooth looking as yours, theres a slight weird grainy texture in the cheese sauce. I think my problem was when i made my roux, the flour mixed with the butter to form sandy and clumpy lumps.
any tips? I NEED HELP!! - January 13, 2011 at 4:21 PM
Hi Chef John!
I just stumbled onto this site from looking up mac&cheese recipes and after seeing your video, I really want to make it now!
Question, if I substitute shell pasta for the elbow macaroni do the same rules of thumb still apply?
-8 oz. for rich & gooey
-16 oz. for light & luscious
Thank you! - January 18, 2011 at 2:20 PM
- Chef John said...
- January 18, 2011 at 2:46 PM
For those of you who tried this recipe and came up with a thick, clumpy roux (mine kinda looked like mashed potatoes) I think I might have figured out why this is happening--you need to use more butter (or less flour). If you use equal proportions of flour and butter the absorbent flour will just take in all the butter and you'll be left with a thick substance which looks nothing like what Chef John made in his video.
I recommend you use a little more than twice as much butter than flour. I tested this out using 1/4 cup of butter and about 1/8 cup of flour and the roux looked much like that in the video. Also, I believe it eliminates the "graininess" found in the finished product, as since the roux becomes clumpy it shows up in the end cheese sauce.
Hope this helps a little! - January 21, 2011 at 5:27 PM
- Chef John said...
not true! I used what I list in the video and it works fine. Let the butter melt and flour cook for a minute. it WILL smooth out and get pasty. Give it a minute. NO need to double the butter! Rouxs have been roughly half fat/flour since they were invented.
- January 21, 2011 at 5:43 PM
Just found your site-first time using one of your recipes.
I used the exact proportions in the recipe and the Mac n Cheese was perfect. And the panko.....I was a hit! My house full of college students loved it as I served it along side the mushroom veggie burgers.
Thanks! - January 29, 2011 at 6:59 AM
- Joe said...
I have always wondered how to make Macaroni and Cheese from scratch because I figured out that, contrary to the name, that isn't all of the ingredients.
Thank you for posting this! (p.s. found you through YouTube) - February 14, 2011 at 5:22 PM
Hi Chef John.
The first attempt at the Rue, it turned brown after a 2 mins with the flour and got worse in the S/S Pan, I tried again in a cast iron pan and it seemed better, it still turned a slight brown but not as bad. I Added Tasty cheese slices chopped up with Regano Parmigano and Parmasen, all the other ingredients including the salt and the chesse sauce was pretty nasty, very salty and too spicy. The Panko turned out great, it had a wonderful crunch when I cut into it, its a pity though the cheese sauce was way too salty and too spicy. You put cayenne in a lot of foods, is this just your thing?
Also were the cheese's I used already salty enough, sorry but I have to question your reason for so much salt...
Grant. - February 22, 2011 at 11:57 PM
- Chef John said...
It's not the pan, if the roux turns brown the heat it too high. In all recipes salt and cayenne are "to taste" meaning, add a little, taste and adjust. Also, do you use Reggiano Parmigano and Parmasen? Because you don't need the Parmasen if you use Reggiano Parmigano. Never add the amount of salt given in a recipe until you taste first! Good luck!
- February 23, 2011 at 1:28 AM
Ok Roux Take 2
Thanks Chef John...
I tried again today, making Macaroni and cheese from your website, also viewed the making of the different white sauces and maybe its one of my ingredients, because the Roux + Cheese didnt combine, it just looked mean and tasted weird.
My Roux I used cooking butter, 1/4 cup, 1/4 flour, bit of thyme, s+p, "Fat Reduced Milk" Like 99% reduced.
I simmered the butter, till it stopped singing, maybe a min or two past this happening, added the flour and mixed well and simmered on low heat for 4 mins, it had a grey brown light tan, I added the salt and pepper, thyme, cooked for 1 min, added the milk in portions, 3 cups, waiting on that to come to a boil and once that was done, added some Tasty Shredded Cheese. Around 4 cups, it just didnt combine completley and had lots of small lumps.
Of all the items I have use, is there one that is mucking it all up? - February 23, 2011 at 3:07 AM
Oh and I use plain flour, not self raising, is this correct and thanks for the advice on the cheese...
- February 23, 2011 at 3:08 AM
- Ruth Rivera said...
Thank you, Thank you, Thank You! I will be making this dish. I have been waiting for a good mack and cheese dish and this one looks delicious!
- February 25, 2011 at 6:28 PM
Thanks Chef, tonight I made this for the 2nd time & it turned out absolutely amazing!
John - March 19, 2011 at 8:20 AM
Hi Chef John,
I love all your recipes but, I always have trouble making the roux. Everytime I try this one it comes out sandy and dry. It looks nothing like yours. I used exact proportions, but it never works for me. I could use some help. - March 22, 2011 at 8:49 PM
- Chef John said...
sorry, no idea! Add more butter then.
- March 22, 2011 at 9:17 PM
Hi Chef,
In most of your pasta videos, you advocate under-cooking the pasta so it reaches the right consistency while absorbing the sauce.
I'm wondering with a baked pasta dish like Mac&Cheese, do you want to under-cook the pasta even more? It seems like there will be a lot more cooking happening as it sits in the oven...
Mike - April 17, 2011 at 3:34 PM
- Chef John said...
You can under cook a bit, but mac and cheese is not a dosh where we want the pasta al dente, you want soft and cheesy.
- April 17, 2011 at 4:24 PM
- KitchenKarma said...
Chef John I made this for dinner today and it was the best. Mentioned you in my food blog as well. http://ourkitchenkarma.wordpress.com/
Suchi - September 9, 2011 at 3:19 PM
- Lamonté said...
I made this along with your cheesecake recipe. Both turned out fantastic! 1lb of macaroni was perfect with the amount of cheese sauce this recipe makes....for my liking at least! The crust was also perfect! Just delicious! Will be my new go-to recipe from now on, no more boxed mac n cheese for me!
- October 26, 2011 at 6:36 PM
Can you use normal thin bread crumbs? Or will it not taste as delicious?
- November 5, 2011 at 3:47 PM
For the domestic chefs in Michigan, try our very own Pinconning cheese (block-style), named for Pinconning, Michigan, instead of sharp cheddar. There is nothing creamier or richer for your Mac&Cheese. It melts perfectly with no graininess. Simply luscious and clings seductively to your choice of pasta!
- November 15, 2011 at 8:47 PM
This recipe and your other mac and cheese recipe were my inspiration for a...tuna noodle casserole!
And man oh man, it was the most delicious tuna noodle casserole we've ever had!
I did everything this video said to do for the sauce, except I used 1:1 bacon fat and butter for the base, omitted the Worstechire (I didn't have any), I doubled the amount of Cayenne and added about a tsp of hot sauce. I also used 3 pts cheddar to 1 pt parm-regg for cheese.
I used half (8 oz) of spiral noodles.
I added one can of tuna, and 2 cups of frozen peas/carrots/green-bean mixture (I microwave-boiled them before putting them in the sauce).
Then the topping: I couldn't decide which topping from your 2 recipe's to use, I had panko, chips, and parm all on hand, so I decided to combine your 2 recipes for the topping! So I mixed 1/2 cup panko, with 2 tbsp melted butter, 1/3 c. crushed chips, and about 1/8 c. of parm. and mixed it all together!
I topped my mixed tuna casserole with a little cheddar and then the combined topping, and then topped with some chopped fried bacon (that I had fried earlier for the fat base)
20 minutes at 400.
Anyway, it was amazing. It was spicy and the flavors and crunch and texture...so divine! We've never had a more delicious tuna casserole in our entire lives!
Thanks for the inspiration, chef! This one is definitely a keeper for our family! - November 19, 2011 at 2:13 PM
Hi Chef John! I only have 2 cups of cheese will that still work?
- November 23, 2011 at 7:19 PM
The grainy problem some people might be having might be due to them tasting the cheese sauce and then putting the spoon back into contact with the sauce. Saliva (even tiny amounts!) breaks down the creaminess of cheese sauces. Sometimes if we are cooking just for ourselves it doesnt seem like a big deal to just use that same tasting spoon... but it is!
- November 23, 2011 at 7:46 PM
- Chef John said...
The recipe will still work, but it just won't be that cheesy = not as good.
- November 23, 2011 at 8:17 PM
Chef: Can I make this dish the night before I want to serve it? I was thinking that I would put everything in a casserole dish with the topping and then store it in the fridge and bake it the next evening for dinner. Would that work? Thanks in advance! Karen
- November 29, 2011 at 12:41 AM
This recipe looks interesting but im wondering if it would work if i alter it to be gluten free? Do you have any suggestions on the effects gluten free might make on the recipe?
- November 30, 2011 at 11:55 AM
- Chef John said...
Sorry, but I adore gluten and have no GF experience. I would imagine there are tons of GF blogs that cover pasta replacements though.
- November 30, 2011 at 1:33 PM
- Ebony said...
I have everything except for the Panko breadcrumbs and the worcestershire. Can I sub soy sauce for worcestershire and use whatever breadcrumbs I have on hand.
- December 24, 2011 at 3:17 AM
- Chef John said...
- December 24, 2011 at 11:38 AM
- hachinamariyu said...
hi chef! i have no thyme with me. will this recipe be as good without it? or can you mention any good substitute?
- December 30, 2011 at 3:08 AM
- Chef John said...
not really a sub. I like it better with, but you can leave out of you have to. enjoy!
- December 30, 2011 at 1:12 PM
Great recipe, Chef John! I've always failed with Mac and Cheese recipes, but, this one turned out just as advertised! My only minor problem would be the flavor wasn't as cheesy as what I'd like, but, I can experiment with different kinds and amounts down the road.
All in all, I was quite impressed. Your recipes and technique are easy to understand and follow. Thanks for helping all of the cooking newbies out there! :)
Jeff - January 6, 2012 at 2:31 AM
Recipe is crazy good.
Want to remind people that if the mac&cheese top is overdone it does not make for good leftovers.
As awesome as this is, there are so many things you can do with it, ranging from toppings to bacon wrapping and deep frying squares. - January 18, 2012 at 10:07 PM
Can i keep the mac and cheese in the fridge after having cooked it? If so, for how long can I keep it?
- January 20, 2012 at 10:39 AM
- Johnny Dam said...
I love this recipe and have even improved upon it making it the best Bacon Mac & Cheese I have ever tasted.
With the following additions:
Before you begin:
1) Cook one pound of bacon saving a 1/8 cup of bacon grease
2) Cut the bacon into smaller pieces and then grind it up to about the size of coarse pepper. (I use my Magic Bullet for this task)
3) Pour the saved bacon grease into the sauce pan with the butter (See recipe)
4) Follow the recipe to the letter and after you add the cheese, add all but a 1/4 cup of the bacon.
5) Sprinkle the remaining 1/4 cup of ground up bacon just before you add the Panko bread crumbs
6) Instead of roasting for 20 minutes, roast for 25 min. - January 28, 2012 at 11:31 AM
- Johnny Dam said...
For an additional kick of flavor, I boiled the pasta in New Castle Nut Brown Ale.
- January 28, 2012 at 1:50 PM
I've been making this since the video came out. Call me a heretic, but I toss in about a cup of Texas Pete's Buffalo Sauce instead of some of the other spices. Buffalo Alpha-Strike Mac N Cheese!
- February 22, 2012 at 9:24 AM
I REALLY love Chef John's style and commentary - you are so fun to watch and listen to! I also got RAVE reviews on your Chocolate Mocha Pot de Creme...but I have to say, I leave out the coffee and renamed it "Truffle in a Cup" - HUGE HIT! WOW!
But this mac 'n cheese recipe isn't for us. I guess we like it plain jane - no thyme, mustard, etc. for us, but the rest of the directions make for a wonderful mac 'n cheese dish! :) Thanks! :) - February 24, 2012 at 6:12 PM
I made this with some tinned diced tomato's....it was very yummy :)
- March 23, 2012 at 10:18 PM
Hi Chef, if I make this recipe for 8 people and want the cheesier version, do I also double the milk to 6 cups, Basically my question is do I multiply all the ingredients by 2 or just the cheese?
- April 4, 2012 at 11:14 PM
- Chef John said...
Just the cheese! But I would still make 2 pans for that many people. This makes 8 small portions.
- April 4, 2012 at 11:37 PM
Wow, thanks Chef for your fast reply! You're Awesome! Happy Ressurection Day!
- April 7, 2012 at 12:15 AM
i want to make this mac & cheese in a 18 qt electric roaster, should i do the same directions ?
- April 17, 2012 at 10:19 AM
Thanks for a great recipe!
I`m a Norwegian, living in Norway, but I was able to get hold of all the original ingredients, even the panko :)
Great to have the original american Mac & Cheese served here in Norway! - April 27, 2012 at 2:47 PM
If I were to use this recipe but use pimento peppers or pimento cheese, when would I add the pimento peppers?
- April 28, 2012 at 5:54 PM
Chef John, if I were to top this with asparagus, do I bake longer?
- May 3, 2012 at 12:14 PM
- Chef John said...
No, but I'd mix in, not top, it will get all dried out.
- May 3, 2012 at 1:44 PM
Thank you, thank you, thank you! Muahh! (that's throwing you a kiss, btw...lol)
- May 3, 2012 at 2:37 PM
- Allen said...
- This comment has been removed by the author.
- May 6, 2012 at 7:07 PM
- Chef John said...
You can add any cheeses you want! But the sharper the better.
- May 6, 2012 at 9:15 PM
- Alice said...
Hi Chef John! I just tried making mac and cheese following your video. But my cheese sauce probably isn't right. I'm not sure what i did wrong. It tastes slightly sort of 'gritty' or flowery?, maybe i put too much flower into the roux? Or is it the type of cheese i used? I used cheddar and young gouda. :/ Well.. maybe i need practice.
- June 1, 2012 at 7:23 AM
- Chef John said...
hard to say, but maybe you need to cook the flour more? Cheese gets gritty if you simmer it, so make sure your heat is not on.
- June 1, 2012 at 8:27 AM
Family says very good! My middle child has acquired a taste aversion to boxed mac and cheese. (Flu last winter) I'm glad. I prefer to feed my family real food. This turned out fantastic! My daughter thought I should have put the extra optional cup of cheddar in. Will try next time. Also split the difference and cooked 12 oz. of pasta.
- June 23, 2012 at 6:31 PM
hey chef, great recipe :) what i did was left out the dijon and used a sweet and spicy red pepper mustard in its place. i also mixed all my seasonings into the flower before i mixed the roux (i dont know if it matters)and i used a piece from ur ovenless mac , crushed jalapeno kettle chips on top of the panko. you should try it with the crushed chips its amazing :)
thnx again chef, keep'em coming - July 12, 2012 at 3:23 AM
I've been using this recipe for years now & have long since memorized the recipe, but always make a habit of watching prior to making your mac cheese because I enjoy this vid so much :)
- August 5, 2012 at 4:48 AM
Love this recipe, have made it multiple times, and have (what I think is) a great suggestion. Use the base recipe but:
1) Sub 1/4-1/2 of the cheddar for smoked gouda and
2) Add mushrooms, either fresh and sauteed in the butter very well, or rehydrated dry wild mushrooms.
This takes the awesome M&C and turns it into an earthy, smokey, delicious win. - August 9, 2012 at 6:16 PM
- basilwhitedotcom said...
If you're just trying to brown the top, why don't you broil it?
- August 24, 2012 at 8:52 AM
- basilwhitedotcom said...
If you're just trying to brown the top, why don't you broil it?
- August 24, 2012 at 8:53 AM
- Roger B said...
All I can say about this recipe is WOW!
I went on vacation to the Bahamas once and had something called Bahamian Johnny cakes. I've never seen them since, and all I can remember is how good they were the time...
have you ever heard of them before and if so, do you have a recipe posted somewhere for them?
Roger from
San Antonio
- October 18, 2012 at 3:52 PM
I was wanting to make this tonight but the video has been removed. Is there anywhere else that I may find it?
- October 29, 2012 at 5:50 PM
- Chef John said...
Try now!
- October 29, 2012 at 6:27 PM
- bb said...
How many people can this recipe serve? Thanks!
- November 19, 2012 at 10:31 AM
- Chef John said...
probably 4?
- November 19, 2012 at 10:18 PM
- BooKat said...
Can I make and assemble this a day ahead and just bake it up the next day? I really want to make this as a side at my Thanksgiving dinner this Thursday. Help a fellow North Bayer out....puh lease....
- November 20, 2012 at 5:29 AM
- BooKat said...
- This comment has been removed by the author.
- November 20, 2012 at 5:30 AM
- Chef John said...
Sure! Takes a little longer to cook since everything is cold.
- November 20, 2012 at 10:15 AM
- BooKat said...
Thanks for the prompt response. You are the man!
- November 20, 2012 at 5:36 PM
- Unknown said...
I want to make this for a dinner party but I live in Holland and cheddar cheese is very expensive and not common. What other cheeses go wel with a dish like this?
Can I use Gouda? And should I use jong gouda cheese or old gouda cheese? - December 19, 2012 at 9:09 AM
- Unknown said...
Chef John, how much more cheese/milk would I need if I wanted to have a pound of macaroni oozing with cheese like the 8oz variation?
- December 19, 2012 at 2:43 PM
- Unknown said...
Chef John (or anyone for that matter) How much more milk and cheese would you need to get a pound of macaroni oozing with cheese like the 8z variation?
- December 19, 2012 at 2:45 PM
- Chef John said...
Just double the cheese/sauce part! You may have some extra, but you can throw it on some broccoli ;)
- December 19, 2012 at 4:09 PM
- ChristineDux said...
For years I have been pulling out my Fannie Farmer cookbook to get the ingredient proportions for (1) bechamel sauce, plus (2) cheese sauce (one of the bechamel variations, plus (3) macaroni and cheese itself, where the pasta, bread crumbs, and cheese on top come in. What a pain.
Anyway, Marion Cunningham says under the bechamel recipe, "The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary."
So now, Chef John, with your help and some cold milk I've reached proficient perfection. Thanks! - February 3, 2013 at 4:15 PM
- Unknown said...
Hi form Portugal!
I'm right now preparing to do this lovely and amazing recipe, but I'm having a bit of a hard time to know how much is 1 cup in kilograms. If you could help me i would very much apprecciate.
Thank you - May 18, 2013 at 7:51 AM
- Chef John said...
A cup is volume not weight, but it's 240ML in size. Enjoy!
- May 18, 2013 at 12:57 PM
- Unknown said...
Does pouring the milk in too quickly affect the consistency? I just tried this recipe and poured in the first cup of cold milk a bit too fast, and it came out a little chunkier than yours did.
- July 25, 2013 at 11:47 PM
- Chef John said...
It can. but if you keep whisking it should smooth out. Next time turn off the heat, add milk, and then return to heat. This helps some people. Also, you can always strain. Good luck!
- July 26, 2013 at 12:37 PM
- Anonymous said...
Hi chef, i would like to know what the weight in grams are for the dry ingredients please (for instance: flour, butter and cheese.
- August 9, 2013 at 11:46 PM
- Chef John said...
Sorry, I don't have metric for the recipes. But if you Google there are many convertors you can use!
- August 10, 2013 at 2:00 PM
- Brian said...
Hey Chef, just to be sure, what size baking dish are you using? Also, does it matter if it's ceramic or can it be just clear glass? (which is all I own at this present time)
- October 9, 2013 at 9:33 PM
- Chef John said...
I believe it's 13x9, and any type will work! Enjoy!
- October 10, 2013 at 3:42 PM
- Unknown said...
Hi Chef John!
My girlfriend and I love watching your videos and trying out the recipes you make.
One question though, is it possible to use oregano as a replacement for thyme?
Thanks and keep cooking! - November 19, 2013 at 2:19 AM
- Unknown said...
Hi Chef John!
My girlfriend and I love trying out your recipes and watching your videos together! We saw how awesome this looked and can't wait to try it out.
One question though, is it possible to replace thyme with basil or any other herb? Where we live, (Singapore) it is quite expensive to get herbs.
Thanks again for the great recipes and your fantastic commentary during the videos! - November 19, 2013 at 2:21 AM
- itsErika said...
I just put this in the oven :-) I'm so excited, the sauce tasted great and I decided to add some cooked bacon on the top along with the panko and cheese. I double the recipe because its for thanksgiving dinner and I really hope my family likes it
- November 28, 2013 at 6:12 PM
- Dimitri said...
which way would be best way to serve this 3 hours later?
heating tray or warming it somewhere else or even ( dare i say it) a microwave?? - December 18, 2013 at 7:00 PM
- Chef John said...
the last 2 are best
- December 19, 2013 at 9:36 AM
- Unknown said...
Hello Chef John, Can this recipe be made with "low fat" ingredients? I would like to use non-fat milk, low-fat cheese etc. I lOVE this recipe but want to make it a way that we can have it more often. My waste line cannot take this! I know that some recipes don't work if you get rid of much of the fat. Thanks!!!
- January 6, 2014 at 7:14 PM
- Unknown said...
Hi Chef John. I would like to lower the fat and calories for this recipe. Can I use non-fat milk and low-fat cheese or will the effect the recipe?
- January 6, 2014 at 7:20 PM
- Chef John said...
IMO, low fat versions are not worth it!
- January 6, 2014 at 8:08 PM
- J. Charles Chaplin Churchill said...
Chef John, would it be okay to prepare the mac & cheese, sprinkle top with panko and cheese, and then refrigerate for several hours? I was thinking about preparing this and bringing it to a party; the idea was to bake it there.
- February 25, 2014 at 1:29 PM
- J. Charles Chaplin Churchill said...
Can I refrigerate this for a couple of hours before baking? My hope was to prepare this, sprinkle top with panko and cheese, and then refrigerate before bringing it to a party to bake. What do you think, chef? Would it be better to bake immediately after and transfer the hot dish to the party?
- February 25, 2014 at 1:34 PM
- Chef John said...
Yes you can! Just make sure you cook it long enough afterward.
- February 25, 2014 at 5:27 PM
For the roux you use 1/4 cup butter and flour. In a traditional roux its 5:6 (butter:flour). In this recipes it converts to 56 gram butter and 31 grams flour. I'm curious whats the thought behind this?
Your recipes use CUPS, i assume its US? But thats not truly clear, and might be confusing ;-) - February 26, 2014 at 7:26 AM
- Unknown said...
I just made this tonight for dinner and the texture was grainy. I think the sauce separated. The roux looked good. I used cold whole milk, adding 1 cup at a time. By the time it was done simmering, it looked like it had broken a little. It didn't improve when I added the cheese. What did I do wrong? The only difference I can think of was that my thyme was ground and looked more powdery that yours in the video. I had a little trouble getting it down to a simmer - it was not a hard boil, but it was more than a simmer. Can that break it?
One the positive side, despite the texture, we all loved the flavor. I want to try it again, but I'm not sure what to change. - June 25, 2014 at 7:33 PM
- Unknown said...
I just made this tonight and it turned out grainy. The sauce separated a bit before I added the cheese. The roux looked good, I used cold whole milk, added one cup at a time, and it looked good all the way to the end of the simmer. At that point it seemed to be separating. Where did I go wrong? The only differences I can think of was my thyme was ground and had a more powdery texture that yours in the video. And I had a little trouble bringing it down to a simmer. I wasn't a hard boil but it was a little more than a simmer.
On the good side, despite the texture, everyone loved the flavor. I want to make it again, but need help making it smooth. - June 25, 2014 at 7:42 PM
- Chef John said...
Graininess usually comes from the cheese cooking too much. Also, not sure why you are letting this boil, you need to keep you heat lower it sounds. Other than that I have no way of telling for sure! Watch the video again, and give it another try! Enjoy!
- June 26, 2014 at 12:15 AM
- Zuhaira Zulkifli said...
Hi, chef John! I don't have Dijon mustard. Can I use dry mustard instead? If yes, how many teaspoon? :)
- June 27, 2014 at 9:29 AM
- Chef John said...
Not sure, maybe 1 tsp?
- June 27, 2014 at 10:25 AM
- Emily said...
I made this and also had the grainy burning problem. I found out it was because I had my heat on too high and I was not stirring the roux enough because I was trying to cook my pasta around the same time, too. Make sure you are stirring it a lot and keeping an eye on it!
- September 10, 2014 at 4:55 AM
- Unknown said...
Mmmmm put some bacon in mine with a pinch of cayenne, and some fresshhhhly ground Black pepper.... turned out great thanks.
- November 27, 2014 at 2:06 PM
- Connie said...
I just made this tonight and also had the graininess problem. Maybe I'll wait for the sauce to cool down a bit before melting in the cheese, but then doesn't the cheese get simmered in the oven? The sauce with cheese was grainy before I put it in the oven. Not sure how to fix this. It was still quite tasty.
- March 14, 2015 at 2:20 AM
- Dee said...
This tastes delicious. But mine came out with a grainy texture as well. I did use skim milk which, from some of the comments, I should have probably used full fat milk. I used cheddar cheese.. and followed the directions to a T. The sauce was very smooth. But after being baked, it has that grainy, sandy texture. Do you think it's from the milk? It is a great recipe, easy and very delicious...now if I can get the texture right, it will be perfect. Thanks for a wonderful mac and cheese!
- August 24, 2015 at 12:09 PM
- Tiffany said...
Does this recipe use unseasoned Panko breadcrumbs? Or the seasoned kind?
- November 13, 2015 at 1:08 AM
- Dr. Rice said...
I just made two of these yesterday. They were very easy to make. I am making them ahead for Thanksgiving. I froze them and will thaw them in the fridge on Tuesday before and then bake them right before everyone gets here. I am sure everything will taste great! I don't know what effect freezing/thawing will have but I've done it with pasta before w/o a problem. I'll post if there's anything remarkable!
- November 22, 2015 at 11:12 AM
- Purple Dye said...
Can I put gorgonzola? Thanks!
- September 15, 2016 at 8:15 AM
- Unknown said...
Chef John. Your recipes are so good and easy for someone who isn't a master chef. This is another winner!
- June 27, 2017 at 10:40 PM
- macmahl12 said...
I have used my mom's recipe for 30 years, I made your recipe and threw hers out...
- July 30, 2017 at 8:21 AM
- Unknown said...
Chef John, This sounds like the perfect recipe for an upcoming barbecue. I need to make enough for 10 people. How would you increase the ingredients to make enough for all? Thank you.
- October 22, 2019 at 9:48 PM


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From NPR News, this is ALL THINGS CONSIDERED. I'm Robert Siegel.
And I'm Audie Cornish. President Obama is on the road today. He's busy making the case for some of the ideas he rolled out last night in his State of the Union address. First stop, a warehouse store in Maryland. There, the president made a multipronged pitch around raising the minimum wage. NPR White House correspondent Tamara Keith begins our coverage.
TAMARA KEITH, BYLINE: Expect to hear this a lot in the coming weeks and months.
PRESIDENT BARACK OBAMA: It's time to give America a raise.
KEITH: President Obama said it twice in his remarks at that Costco warehouse store in Lanham, Maryland this morning with employees who all make more than the minimum wage standing behind him. He said Costco's CEO is onto something paying entry-level employees $11.50 an hour and long time workers even more.
OBAMA: He's sees that if he's doing right by Costco's workers, then they can buy that 80 inch TV, too.
KEITH: In his State of the Union address last night, President Obama announced he would sign an executive order setting a minimum wage for future federal contract workers at $10.10 an hour. It's still not clear how many people that would help or how quickly, but he took that step because his calls for Congress to raise the federal minimum wage have gone nowhere.
REPRESENTATIVE PAUL RYAN: It's bad economics. It actually costs jobs.
KEITH: House Budget Committee Chairman Paul Ryan shot down an increase in the federal minimum wage on MSNBC this morning.
RYAN: If you raise the price of these entry level jobs, there will be fewer of them and we want to put people into the workforce so they can work their way up.
KEITH: Many economists argue that the impact on hiring is offset by other economic benefits. But that congressional resistance leads to the final part of President Obama's pitch.
OBAMA: And as I said last night to every governor, mayor, state legislator out there, if you want to take the initiative to raise your minimum wage laws to help more hardworking Americans make ends meet, then I'm going to be right there at your side. While Congress decides whether it's going to raise the minimum wage or not, people outside of Washington are not waiting for Congress and I'm not either.
KEITH: For progressive Democrats like Arizona Congressman Raul Grijalva, the fact that the president is talking about raising the minimum wage, even just for new federal contracts, is a victory on its own.
REPRESENTATIVE RAUL GRIJALVA: Maybe it is not as the breadth of what we want done, but it's that step. We consider it a building block and a momentum builder.
KEITH: For Democrats, talking about giving Americans a raise is something to rally around in what is going to be a tough election year. Tamara Keith, NPR News. Transcript provided by NPR, Copyright NPR.


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MIAMI BEACH, Fla. -- A sober-looking Justin Bieber was released from jail Thursday following his arrest on charges of driving under the influence, driving with an expired license and resisting arrest. Police say they stopped the 19-year-old pop star while he was drag-racing down a Miami Beach street before dawn.
The Stratford, Ont., native was arrested after police said they saw him heading down a residential street in Miami Beach in a yellow Lamborghini at twice the speed limit. Officers say he had an expired license, was initially not co-operative when he was pulled over and smelled of alcohol.
Police say Bieber later admitted that he had been drinking, smoking marijuana and taking prescription medication. R&B singer Khalil Amir Sharieff was arrested in the same incident. He is charged with driving under the influence. Police said Khalil was driving a Ferrari.
Bieber and Khalil, wearing bright red jail fatigues, made their initial court appearance via a video link from jail. They remained silent while defence attorney Roy Black negotiated bond. Bieber's bond was set at $2,500. Khalil's bond was set at $1,000.
Black, a high-profile lawyer whose clients have included Rush Limbaugh and William Kennedy Smith, said he thought the case would proceed "hopefully as any other case would" in light of Bieber's celebrity status.
Authorities say Bieber was arrested after police saw him and Khalil racing two luxury vehicles down the street at 4:09 a.m., with two other vehicles apparently being used to block off the area. Police say Bieber was clocked at 55 mph to 60 mph in a 30 mph zone.
Earlier Thursday, police chief Ray Martinez said at a news conference that the singer was initially not co-operative when the officer pulled him over. Martinez said the singer also had an invalid Georgia driver's license and admitted to smoking marijuana, taking prescription medication and drinking.
According to the arrest report, Bieber "had slow deliberate movements" and a look of stupor on his face when the officer ordered him to exit his vehicle. Bieber was placed under arrest after repeatedly refusing to put his hands on his vehicle so the officer could pat him down to look for weapons, the report said. It says he cursed several times at the officer and demanded to know why he was being arrested.
Bieber failed a field sobriety test and was taken to the Miami Beach police station for a Breathalyzer, police said. Results haven't been released.
His publicist, Melissa Victor, did not offer an immediate comment.
The street where police say Bieber was racing in mid-Miami Beach is a four-lane residential street divided by a grass median dotted with palm trees. Along one side of the street are small apartment buildings, and on the other side are a high school, a youth centre, a golf course and a city firehouse.
It's a short drive from the area to trendy South Beach, where celebrities are known to let loose. George Avilas, who lives nearby said he didn't hear anything, but was not surprised to hear that people might be drag-racing.
"There's so much partying in Miami Beach, it's been known to happen," he said. "It's 4 o'clock in the morning, everybody is just getting out of the bars."
Bieber was only 15 when his platinum-selling debut "My World" was released. He'd placed second in a local singing contest two years earlier and began posting performances on YouTube, according to his official website. The videos caught the attention of a talent agent and eventually led to a recording contract.
He was positioned as clean-cut and charming -- even singing for President Barack Obama and his family at Christmas -- but problems began to multiply as he got older; Thursday's arrest is just the latest in a series of troubling incidents.
Bieber has been accused of wrongdoing in California, but has never been arrested or charged. He is currently under investigation in a felony vandalism case after a neighbour reported the pop star threw eggs at his house and caused thousands of dollars of damage.
A neighbour had previously accused Bieber of spitting in his face, and a paparazzo called deputies after he said Bieber kicked him, but prosecutors declined to file charges in either instance. He was also accused of reckless driving in his neighbourhood, but in October prosecutors refused to seek charges because it was unclear whether Bieber was driving.
His arrest in Miami is unlikely to affect the current investigation, which included nearly a dozen detectives searching Bieber's home last week searching for video surveillance and other evidence that could be used to pursue a vandalism charge.
Bieber is also being sued by a former bodyguard who says the singer repeatedly berated him, hit him in the chest and owes him more than $420,000 in overtime and other wages. The case is scheduled to go to trial in Los Angeles next month.
Under Florida law, people under the age of 21 are considered driving under the influence if they have a blood-alcohol content of .02 per cent or more -- a level Bieber could reach with one drink.
For a first DUI offence, there is no minimum sentence and a maximum of six months, a fine of $250 to $500, and 50 hours of community service. For anyone under 21, there is an automatic six-month license suspension.
A first conviction for drag racing carries a sentence of up to six months, a fine of $500 to $1,000 and a one-year license suspension.
Bieber's arrival in Florida earlier this week also is under investigation. Authorities in the suburban Miami city of Opa-locka are investigating whether the singer was given a police escort when he landed Monday at the Opa-locka Executive Airport.
"The escort was unauthorized by police administration," Assistant City Manager David Chiverton said.
Police escorts from the airport are not uncommon, but they must follow procedure because they involve city vehicles, Chiverton said.
"There's a procedure," Chiverton said. "These things must be approved, there's a process."
The Florida arrest likely won't affect Bieber's immigration status.
According to U.S. immigration law, authorities do not revoke an individual's visa unless the person has been convicted of a violent crime or been sentenced to more than one year imprisonment.
Immigration attorney Ira Kurzban says neither driving under the influence nor driving without a license can make an individual eligible for deportation. Nor would either of those offences keep Bieber from being readmitted into the U.S.
"He's not subject to deportation because of a DUI offence," said Kurzban, "nor is driving with an expired license a deportable offence."


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The news that Microsoft co-founder Bill Gates now says it was a mistake to long ago force Windows PC users to type "Ctrl-Alt-Delete" at start-up is getting tons of attention because his public mea culpas are rather rare.
Gates told an audience at Harvard last week that he wishes there had been a single button, not a process that forced a rather awkward three-key combination.
But PCWorld thinks "Ctrl-Alt-Del was the best mistake to happen to PCs":
"Why? Because, as insecure as some perceive the Windows operating system to be, it could have been a thousand times worse if there were no keyboard interaction required to log on. That physical interaction tells the computer that you want to interface with the Microsoft Windows operating system, and ensures that rogue or spoofed software can't dupe users into typing usernames and passwords."
The Atlantic Wire offers another reason why Gates shouldn't apologize:
"It's a key combination we laypeople still remember today. Sure, it's remembered in conjunction with the most annoying PC glitches. But we people of Internet bloggery love nostalgia, and CTRL-Alt-Delete, thanks to Bill Gates, is chock full of '90s related memories."
Ctrl-Alt-Delete was "still a part of Windows through Windows 8," PCWorld reminds us.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text: Love videogames? Love Total War? If the answers to both are yes, then check this mod out. This is no ordinary mod. this is where your favourite developers are the factions, and favourite characters are the units. This is for die hard video games fans, and for those who fancy a new challenge.


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Date - June 13, 2035
12:30 pm - 1:45 pm
Wellington Conservation Center
14990 Palm Beach Point Blvd, Wellington, FL 33414
A private tour of Wellington Conservation Center! Over the course of about an hour and fifteen minutes, you will get to see all the animals we have outside at the farm and learn about them and their backstories! There's plenty of opportunities to interact as well, like petting a bull, pony, capybara, porcupine, anteater, rabbits, and our SLOTHS, or feeding the lemurs!


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Contact phpBB®
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The phpBB Group writes, maintains and supports the phpBB software. We do not maintain nor do we have any control over 3rd party use of our software. The GPL, the licence under which phpBB is released explicitly prevents us from limiting what the end-user may do with our software. Only when the software is re-distributed and/or modified we can take action under the licence terms.
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About the archive
The Science Education Initiative Materials Archive (SEIMA) is a partially open access digital repository for educational resources created by the teaching and learning community of UBC. The archive aims to support educators disseminate their work to the broader science education community who are interested in adopting evidence-based instructional practices and student-centered learning pedagogy. It also serves to preserve course materials and data.
This archive contains course calendars, assignments, concept/clickers questions, demos & simulations, learning goals, laboratory & field activities, lecture notes, exams, comments on student difficulties, notes on the purpose and design of courses, and notes on the use and effectiveness of the materials. The system contains more than 1300 items developed by departments participating in the Science Education Initiatives at UBC and is intended to be an open resource for educators. Additional information science education initiatives past and present can be found on the Skylight website.
Materials in this archive are organized broadly by different areas of study. Each item contains detailed metadata that serves to classify items and help the user find what will best meet their needs. Topic, education level, and accessibility are only some of the ways each item is categorized. Browse the full collection, or refine results using the "Discover" or "Browse" tools.
UBC Skylight: Science Centre for Teaching and Learning maintains the archive. It is created using DSpace, an open-source repository application developed and managed by the Duraspace community.
If you wish to become a contributor, please visit the Contributors information page.
The Science Education Initiative Materials Archive is an updated version of the Science Education Initiative Course Materials System. The materials system was developed in 2007 as a way to make course materials openly available. Our new archive and some of its reorganization will help make those materials more accessible for both local and public users.


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The Holy Bible – Old Testament
Genesis Chapter 42
1 Now when Jacob saw that there was corn in Egypt, Jacob said unto his sons, Why do ye look one upon another?
2 And he said, Behold, I have heard that there is corn in Egypt: get you down thither, and buy for us from thence; that we may live, and not die.
3 And Joseph's ten brethren went down to buy corn in Egypt.
4 But Benjamin, Joseph's brother, Jacob sent not with his brethren; for he said, Lest peradventure mischief befall him.
5 And the sons of Israel came to buy corn among those that came: for the famine was in the land of Canaan.
6 And Joseph was the governor over the land, and he it was that sold to all the people of the land: and Joseph's brethren came, and bowed down themselves before him with their faces to the earth.
7 And Joseph saw his brethren, and he knew them, but made himself strange unto them, and spake roughly unto them; and he said unto them, Whence come ye? And they said, From the land of Canaan to buy food.
8 And Joseph knew his brethren, but they knew not him.
9 And Joseph remembered the dreams which he dreamed of them, and said unto them, Ye are spies; to see the nakedness of the land ye are come.
10 And they said unto him, Nay, my lord, but to buy food are thy servants come.
11 We are all one man's sons; we are true men, thy servants are no spies.
12 And he said unto them, Nay, but to see the nakedness of the land ye are come.
13 And they said, Thy servants are twelve brethren, the sons of one man in the land of Canaan; and, behold, the youngest is this day with our father, and one is not.
14 And Joseph said unto them, That is it that I spake unto you, saying, Ye are spies:
15 Hereby ye shall be proved: By the life of Pharaoh ye shall not go forth hence, except your youngest brother come hither.
16 Send one of you, and let him fetch your brother, and ye shall be kept in prison, that your words may be proved, whether there be any truth in you: or else by the life of Pharaoh surely ye are spies.
17 And he put them all together into ward three days.
18 And Joseph said unto them the third day, This do, and live; for I fear God:
19 If ye be true men, let one of your brethren be bound in the house of your prison: go ye, carry corn for the famine of your houses:
20 But bring your youngest brother unto me; so shall your words be verified, and ye shall not die. And they did so.
21 And they said one to another, We are verily guilty concerning our brother, in that we saw the anguish of his soul, when he besought us, and we would not hear; therefore is this distress come upon us.
22 And Reuben answered them, saying, Spake I not unto you, saying, Do not sin against the child; and ye would not hear? therefore, behold, also his blood is required.
23 And they knew not that Joseph understood them; for he spake unto them by an interpreter.
24 And he turned himself about from them, and wept; and returned to them again, and communed with them, and took from them Simeon, and bound him before their eyes.
25 Then Joseph commanded to fill their sacks with corn, and to restore every man's money into his sack, and to give them provision for the way: and thus did he unto them.
26 And they laded their asses with the corn, and departed thence.
27 And as one of them opened his sack to give his ass provender in the inn, he espied his money; for, behold, it was in his sack's mouth.
28 And he said unto his brethren, My money is restored; and, lo, it is even in my sack: and their heart failed them, and they were afraid, saying one to another, What is this that God hath done unto us?
29 And they came unto Jacob their father unto the land of Canaan, and told him all that befell unto them; saying,
30 The man, who is the lord of the land, spake roughly to us, and took us for spies of the country.
31 And we said unto him, We are true men; we are no spies:
32 We be twelve brethren, sons of our father; one is not, and the youngest is this day with our father in the land of Canaan.
33 And the man, the lord of the country, said unto us, Hereby shall I know that ye are true men; leave one of your brethren here with me, and take food for the famine of your households, and be gone:
34 And bring your youngest brother unto me: then shall I know that ye are no spies, but that ye are true men: so will I deliver you your brother, and ye shall traffick in the land.
35 And it came to pass as they emptied their sacks, that, behold, every man's bundle of money was in his sack: and when both they and their father saw the bundles of money, they were afraid.
36 And Jacob their father said unto them, Me have ye bereaved of my children: Joseph is not, and Simeon is not, and ye will take Benjamin away: all these things are against me.
37 And Reuben spake unto his father, saying, Slay my two sons, if I bring him not to thee: deliver him into my hand, and I will bring him to thee again.
38 And he said, My son shall not go down with you; for his brother is dead, and he is left alone: if mischief befall him by the way in the which ye go, then shall ye bring down my gray hairs with sorrow to the grave.


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Important Factors To Consider When Getting Financing On A Foreclosure, Short Sale or New Construction
Short sales, foreclosures and new construction homes all have caveats that need to be considered when pursuing financing.
If the guidelines and potential pitfalls are not properly understood, you could face delays in closing or potentially even a denied loan.
Short Sales & Foreclosures –
Short sales and foreclosures are everywhere. They often represent great value when looking to by a new home.
However, they also present a unique set of problems that homebuyers need to be aware of and plan for.
1.) Property Condition
Typically, when homeowners are facing foreclosure or looking to short sell their house, it means they lack the financial means to pay the mortgage or maintain the property.
A property in poor health can cause many financing issues for traditional financing. FHA loans have specific rules requiring that the property is move-in-ready, unless you're using a 203(k) Rehab Loan.
2.) Timing Challenges
Short sales typically come with awkward timeframes for purchase contract approval and loan closing.
Each bank is different, but approval can take anywhere between a week to 120 days. As a general rule, the larger the bank the longer it takes to get short sale approval.
The lack of a set timeframe for short sale approval makes the timing of loan submission, rate locks and closing very challenging. You have your approval conditions cleared to close on time, just to find out that new appraisals, income, employment and asset verifications need to be updated by an underwriter to cover the most recent 30 days. Worst case, purchase contracts and legal documents may have to be re-submitted to a bank for an updated approval.
Either way, be prepared for a lot of redundant paperwork when purchasing a short sale property.
New Construction –
Home buyers looking to purchase new construction using FHA financing will have more hoops to jump through than those purchasing through conventional (Fannie Mae / Freddie Mac) financing.
If you want to use FHA financing to purchase new construction then you need to be aware of a number of issues that can trip you up.
First, you MUST have a certificate of occupancy (C.O.) certifying that the property is complete and move-in-ready. If you do not have this then you typically CANNOT go FHA. You'll need a renovation loan, but a FHA 203K WILL NOT work.
You'll need to employ the Fannie Mae HomeStyle for a property without a C.O.
In addition to the C.O. you'll need some combination of the following documents as dictated by your lender and your unique situation:
- Builder's Certification
- One Year Builder Warranty (10 YR Warranty may be required)
- Termite Inspection (when applicable)
- Septic Inspection (when applicable)
- Well Test (when applicable)
- Construction Permits
There are a number of factors which go into exactly what combination of documentation will be required to satisfy your lender and FHA, so it is best to work with an experienced loan officer when purchasing new construction with FHA financing.
If you plan on using conventional Fannie Mae / Freddie Mac financing you'll still have hoops to jump through, just not as many as FHA. You'll also have a higher down payment requirement and the credit qualification guidelines tend to be stricter.
Whether it be FHA financing, conventional financing or renovation financing, it's important to have a qualified home buying team in place that can lead you through the maze of paperwork and negotiations.


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Buying A Silicon Valley Home in Pinole
Buying A Silicon Valley Home in Pinole has never been more competitive. How you prepare for your transaction is often the difference between a successful outcome and a frustrating experience. When thinking about Buying A Silicon Valley Home it is important you team up with an experienced team that is able to tune into your exact needs and put together a plan of action that will guarantee the successful outcome you expect and deserve.
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Middlesbrough Detectives offer surveillance packages to cover all eventualities. To book this service today or to find out more information, call 01642 386 216 or get in touch via our contact page.
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395 S.W. Powerhouse DriveBend, OR 97702541-382-2200www.gregsgrill.com
Of the 72 extraordinary restaurants named to the 2015 A-List, the following have received a regional star, representing the "best in class" for each region. They excel at promoting Oregon wine through education as well as integration into their offerings. In addition, we have named one sommelier as the 2015 A-List Wine Director of the Year and one restaurant as the 2015 A-List Restaurant of the Year.
2015 A-List Best in Class
2015 A-List Regional Stars
Presented by Oregon Wine Press & Oregon Wine Board Everyone wants to be on the A-List, but it takes a special commitment to Oregon wine for a restaurant or sommelier to earn a coveted Oregon Wine A-List Award! Oregon Wine A-List Awards (formerly known as the Superior Cellar Awards) honor restaurants and restaurant professionals that demonstrate outstanding commitment to advocating and celebrating the quality and diversity of Oregon wines. The goal of the program is to help consumers find restaurants, both in state and outside of Oregon, that promote and feature the wines of Oregon on their wine lists and in concert with their menus and cuisine.
© 2024 Oregon Wine PressOregon Wine Press is a monthly consumer publication dedicated to Oregon wine, Pinot Noir, food, vineyards, winemakers, and insider-industry happenings. Established in 1984, OWP was acquired and re-imagined in 2006 by the News-Register Publishing Co., which is located in the heart of wine country, McMinnville, Oregon. Oregon Wine Press and OregonWinePress.com are owned and operated by News-Register Publishing Co., P.O. Box 727, McMinnville, OR 97128.Oregon Wine Press has been serving the Oregon wine industry since 1984.