web analytics
Mac and Cheese - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Mac and Cheese

  • Filter
  • Time
  • Show
Clear All
new posts

  • Mac and Cheese

    We had a ton of people over this weekend...I made about 20 pizzas on Saturday for my daughter's egg hunt. The oven was the center of attention..."Best pizza in Texas" was heard many times!

    On Sunday evening we had another feast (the oven was still warm). I really jammed the oven...

    - big plate of baby carrots tossed with olive oil, kosher salt, cracked pepper
    - A big old boneless chuck roast (the butcher split it horizontally so it made 2 gigantic 1.5 in thick "steaks"). This meat was CHEAP - like 3.99 a pound! I was looking for flat iron steak and they didn't have it, so this was close the guy said. One was seasoned in olive oil, kosher salt, and cracked pepper. The other I did with olive oil and Roasted Garlic Peppercorn Char-Crust (pre mix box).
    - Cast iron skillet mac & cheese
    - Grilled asparagus
    - Boring chicken breasts
    - pain a l'ancienne made after the pizza party
    - i also made an appetizer of focaccia spread with spinach/bacon dip and covered with mozz cheeze, thrown in the oven until bubbly. Had to use Central Market pizza crust as I was completely out of dough!

    I had the carrots and mac and cheese in the back of the oven, and had the brontosaurus steaks at the front of the oven on the tuscan grill.

    The Mac and Cheese was the best I've made yet...I happened to come in and catch Barbecue U on PBS and saw them making it:

    - melt stick of butter in sauce pan
    - add 2 cups of light cream or half and half
    - bring to a boil, add salt and pepper
    - add flour to thicken it up...kind of a bechamel sauce
    - pour mixture over 1 box cooked elbow macaroni
    - stir in your favorite shredded cheese (I used extra sharp cheddar and gruyere)
    - put the whole pile into a buttered oven proof dish...I used my grandmother's 85 year old cast iron skillet
    - bake in the oven until cheese melts and is bubbly/brown on top

    You can also add grilled peppers, onions, corn, etc. - I just didn't have all that stuff handy.

    Just the little addition of the Tuscan Grill has us using our oven A LOT more...so if you looking for cost justification reasons....

  • #2
    Posted some pictures of the Easter Feast on www.texaspizzaoven.com



    • #3
      Re: Mac and Cheese

      Just viewed the link you showed above. That is so cool. Love the enjoyment you got from it. Fresh Mozzerella, mmmm.
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan: