"Pete C." > wrote in message
...
> " wrote:
>>
>> notbob wrote:
>> > Is it just me or is this recipe just plain disgusting?
>> >
>> > Ingredients:
>> > ½ stick of butter
>> > 2 cups of milk
>> > 6 oz of Sharp Cheddar Cheese (shredded)
>> > 6 oz of Extra Sharp Cheddar Cheese (shredded)
>> > 6 oz of Velveeta Cheese (shredded)
>> > 2 oz of Blue Cheese (shredded)
>> > 2 oz of Gruyere Cheese (shredded)
>> > Salt and pepper to taste
>> > 1 box of Elbow Macaroni
>> > Olive Oil
>> >
>> > How does one shred Velveeta?
>> >
>> > nb
>>
>> They sell shredded Velveeta in the dairy case at most grocery stores.
>> Anyway, even without that, Velveeta can be shredded with a regular box
>> grater or food processor. The only thing that turned me off about the
>> recipe is the blue cheese. I'm not sure if I would want blue cheese in
>> macaroni and cheese. Other than that, I see nothing disgusting about
>> it.
>
> Perhaps compare the 22 oz of cheese to the presumably 16 oz of pasta and
> then get back to us on the disgusting part. With perhaps 3x the pasta it
> might work out ok, but as is it's heavy cheese soup with mystery lumps
> of pasta floating in it.
>
> Pete C.

The olive oil is a mystery, too. I could imagine any part of this as in
ingredient in a recipe (reserving judgment on the velveeta, since I haven't
had that in years), but the whole combination seems a little bit manic.

Donna