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jmcquown

Alan wrote:
> On Thu, 21 Sep 2006 09:28:38 -0600, "Janet B." >
> wrote:
>
>>
>> "sandie" > wrote in message
>> enews.net...
>> snip
>> Just thoughts but... maybe
>>> it's for the lazy or tired or hurried cooks? Many people love the
>>> stuff. I can do without it for another 10 to 20 years. Nobody in
>>> my neighborhood (kids included) eat much mac & cheese.
>>
>> I can't see it for lazy/tired cooks -- I mean you need one pot to
>> boil the macaroni, a collander to drain the macaroni, another pot
>> to make the white sauce (measure the milk, flour and butter), you
>> gotta shred the cheese, heat the oven, find another dish to put the
>> combined mixture into and then bake the stuff. There's got to be an
>> easier meal if one is lazy. ;o} Unless you were thinking the making
>> the boxed stuff?
>> Janet
>>
> I think the boxed stuff is what generates the "easy" in the concept.
>
> Me, I've made it by merely cooking the macaroni, dumping it in the
> baking dish, adding a bunch of shredded extra-sharp cheddar cheese, a
> bit of milk, some black pepper and tossing it in the oven.
>
> Simple, and comes out good.
>
> No recipe. You just put it all together and it comes out OK.
>
> Oh, if you want to insure the dish comes out smooth, add a couple
> ounces of Velveeta cheese -- it will smooth out anything because of
> all its chemicals!
>
> Alan
>
Except for the Velveeta (and yes, I use that) this is pretty much Thomas
Jefferson's recipe for macaroni & cheese. Cook the pasta, put the cheese
and some butter, salt & pepper in with it in a baking dish and let it go.
Thomas Jefferson is the one who introduced this dish to the Americas, in
case you didn't know.

Jill
Jill