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Why Macaroni Cheese?
"jmcquown" > wrote in message ... > 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 > > The funny thing is the boxed stuff takes about the same time and > equipment, > which is why I never understood the boxed stuff. You still have to boil > the > pasta; you still have to strain it. You still need a pan to mix the milk > and butter in with the powdered "cheese". And then stir it into the > cooked > macaroni. If you're like me, you'll want to bake it, not eat it from the > stove-top mixture. So yes, that means you'll add some buttered crumbs on > top. Maybe even add some diced ham or bacon or (gasp!) ground beef! But > even if you don't opt to bake it, the steps are the same as when using the > boxed mix, so why not just make it from scratch rather than use powdered > cheese? The only reason I can think of is it's less expensive, which > these > days means a lot to me. But I'm still going to make my own macaroni & > cheese, thanks. (Sorry, Michael!) > > Jill > > Oh, oh. You need the help of an 'experienced cook' ;o} You need a pot with a lid. You boil the mac in the pot, hold the lid over the pot (slightly askew) and drain the pot over the sink. You put the pot and contents back on the stove and toss in the milk, butter and powdered cheese and stir. Serve from pot. Now that is easy and lazy camp cooking. Enjoy!!! Janet |
Why Macaroni Cheese?
One time on Usenet, Julia Altshuler > said:
> Andy wrote: > > Why yes, because if you throw rice at them, the crows and pidgeons swarm > > and eat it off the sidewalk and then it expands in their stomachs and > > they explode and shit doesn't quite so much hit the fan. > Here's more information: > > http://www.snopes.com/critters/crusader/birdrice.asp How funny -- when I got married (1989) we made packs of bird seed for people to throw, because we were worried about the birds. Silly us, too bad we didn't have Snopes back then... :-) -- "Little Malice" is Jani in WA ~ mom, Trollop, novice cook ~ |
Why Macaroni Cheese?
Michael "Dog3" Lonergan wrote:
> "jmcquown" > > : > >> >> The funny thing is the boxed stuff takes about the same time and >> equipment, which is why I never understood the boxed stuff. You >> still have to boil the pasta; you still have to strain it. You >> still need a pan to mix the milk and butter in with the powdered >> "cheese". And then stir it into the cooked macaroni. If you're >> like me, you'll want to bake it, not eat it from the stove-top >> mixture. So yes, that means you'll add some buttered crumbs on top. >> Maybe even add some diced ham or bacon or (gasp!) ground beef! But >> even if you don't opt to bake it, the steps are the same as when >> using the boxed mix, so why not just make it from scratch rather >> than use powdered cheese? The only reason I can think of is it's >> less expensive, which these days means a lot to me. But I'm still >> going to make my own macaroni & cheese, thanks. (Sorry, Michael!) >> >> Jill > > > Yeah but... starving college kids could get it 5 boxes for a buck. The > habit hung on into adult life. > > Michael <- defender of the blue box Shucks, I don't begrudge anyone the blue box or the Ramen noodles or the canned soup :) You do what you gotta do! Lord knows I'm doing what I gotta do these days :) Jill |
Why Macaroni Cheese?
"Sheldon" > wrote > Nancy Young wrote: >> Horn and Hardart. Reminds me of my great aunt taking me >> around Manhattan ... once, literally ... on the Circle Line. > > Me too... a school trip about the 4th grade. The same year another > school trip to Bedloes Island... I wonder how many know what's on > Bedloes Island without looking it up. I don't know that I ever knew that name. Probably did. Wonder if I will ever go back. Probably not. nancy |
Why Macaroni Cheese?
notbob wrote:
> On 2006-09-21, Daisy > wrote: > > > Whenever I make macaroni cheese, I add the following: a few rashers > > of chopped bacon, sauteed to a crisp. I add dry mustard (about 1 > > tsp) to the white sauce before I add the cheese. > > Sound like a couple real tasty variations. I'll give it a try next > time around. ;) > Oh yeah. It's gotta have a bit of mustard in it. |
Why Macaroni Cheese?
Steve Wertz wrote:
> On Wed, 20 Sep 2006 22:55:10 -0700, Joseph Littleshoes wrote: > > >>Such as macaroni au Gratin, Macaroni creme aux truffes, macaroni a >>lItalienne, a la Milanaise, Nantua, a la napolitaine, a la Sicilienne, >>aux truffes blances. > > > Pasta with an alfredo sauce is basically a mac and cheese dish (a > good alfredo has a fair amount of Parmesan cheese in it) > > -sw Macaroni 'au jus' is good also and im quite fond of it 'au beurre' with either brown butter flavoured with a bit of vinegar, capers and black pepper, or a nice garlic butter is good on macaroni also. --- JL |
Why Macaroni Cheese?
Dave Smith wrote:
> notbob wrote: > > >>On 2006-09-21, Daisy > wrote: >> >> >>>Whenever I make macaroni cheese, I add the following: a few rashers >>>of chopped bacon, sauteed to a crisp. I add dry mustard (about 1 >>>tsp) to the white sauce before I add the cheese. >> >>Sound like a couple real tasty variations. I'll give it a try next >>time around. ;) >> > > > Oh yeah. It's gotta have a bit of mustard in it. > > > Oh my yes, mac & cheddar cheese sauce flavoured with mustard, yum. --- JL |
Why Macaroni Cheese?
Nancy2 wrote: > Andy wrote: > > Daisy said... > > > > > Is this commonly eaten by adults in the USA? I don't think I ever > > > saw it on a dinner menu at restaurants there. > > > > > > Just curious. > > > > > > Here in America, you can't sell your house without leaving a box of blue in > > the pantry, almost! > > > > Box of blue = Kraft Mac & Cheese. > > > > That Kraft stuff makes me gag. But good home-made macaroni & cheese > (why do people say "macaroni cheese," instead of "macaroni and cheese?" > It doesn't make sense) is hard to beat - good cheddar, shredded and > melted into a white sauce, with some paprika (or drops of Tabasco), > pepper, diced onion, mixed with cooked macaroni and topped off with > buttered fresh bread crumbs, and then baked in the oven until the > crumbs are light brown and the sauce is bubbly - heavenly. > > One poster says "...with dinner." We always had it as the main dish, > not a side dish. > > I've never seen it on a menu, even in a home-style diner, here in Iowa. > There may be places that have it, but I've never noticed it. > > My granddaughter likes it with cut up hotdogs in it. > > N. I made homemade one time- my recipe was similar to yours. When it was brought to the table, the kids are like What is this, Yuk, etc. I thought it was pretty good, myself. I've also seen people put a can of tuna in it. Makes me want to throw up! |
Why Macaroni Cheese?
merryb said...
> I made homemade one time- my recipe was similar to yours. When it was > brought to the table, the kids are like What is this, Yuk, etc. I > thought it was pretty good, myself. I've also seen people put a can of > tuna in it. Makes me want to throw up! I've put tuna in blue! I also made batches with a good amount of cayenne, browned ground beef and mashed avocado. :d Andy |
Why Macaroni Cheese?
Steve Wertz wrote:
> It always cracks me up when I see mac & cheese offered as one of > the vegetable selections to accompany your dinner. > > -sw It certainly is down south! Oy. |
Why Macaroni Cheese?
Andy wrote: > merryb said... > > > I made homemade one time- my recipe was similar to yours. When it was > > brought to the table, the kids are like What is this, Yuk, etc. I > > thought it was pretty good, myself. I've also seen people put a can of > > tuna in it. Makes me want to throw up! > > > I've put tuna in blue! I also made batches with a good amount of cayenne, > browned ground beef and mashed avocado. :d > > Andy I'm with Merryb - I just can't eat any kind of fish with cheese on it or with it - it's just wrong, people! ;-) N. |
Why Macaroni Cheese?
Nancy Young wrote: > "Felines&Fuzzbutts" > wrote > > > I think that its versatility & ease of cooking have helped win it > > acclamation as a "comfort food". > > And I think it's what's for dinner tonight! I woke up, it's in the 40s. > Ouch, it was just in the 80s. Perhaps I'll pick up a slice o ham and > serve it on the side. > > No, Daisy, it's not haute cuisine. I guess Giada's show gave you > that idea. Those events she covers, they all try to top each other > and they serve all kinds of things. Nothing wrong with mac n cheese, > just that it's not gourmet, I don't care what you put in it. > > nancy One of those franchise places is now serving "deep fried mac 'n cheese" as an appetizer. It looks kind of .... odd and messy in the commercials. N. |
Why Macaroni Cheese?
Andy wrote: > Nina Pretty Ballerina said... > > >> You forgot throwing it at the bride and groom at weddings as they > >> make their escape, and most notably, foodfight ammunition (at any > >> age)!!! > >> > >> Andy > > > > you throw food at the b&G at a wedding? all over teh clothes? what > > ever for? > > > Why yes, because if you throw rice at them, the crows and pidgeons swarm > and eat it off the sidewalk and then it expands in their stomachs and > they explode and shit doesn't quite so much hit the fan. > > Common knowledge in most parts. > > Andy You're funny. Around here, it's mostly passing out bubble stuff to blow bubbles at the happy couple. N. |
Why Macaroni Cheese?
Nancy2 wrote:
> One of those franchise places is now serving "deep fried mac 'n cheese" > as an appetizer. It looks kind of .... odd and messy in the > commercials. It can be pretty good, actually. It's only as good as the underlying mac and cheese recipe. When it comes to mac and cheese, the more creative the better in my book. Next Day Mac and Cheese "Toast" <http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18431,00.html> -- Reg |
Why Macaroni Cheese?
Goomba38 wrote: > Steve Wertz wrote: > > > It always cracks me up when I see mac & cheese offered as one of > > the vegetable selections to accompany your dinner. > > > > -sw > > It certainly is down south! Oy. I'm in the south and I can't remember any restaurant that doesn't have mac & cheese on their menu. From the more expensive places to the meat & three eateries. I've even had it on a pizza. Was a bit skeptical at first, but surprisingly, it wasn't bad. Just last week the cafeteria sent our dinners down to us on the night shift and some of them were fried catfish with macaroni and cheese. It was good! |
Why Macaroni Cheese?
Nancy2 said...
> One of those franchise places is now serving "deep fried mac 'n cheese" > as an appetizer. It looks kind of .... odd and messy in the > commercials. > > N. N., I JUST saw that commercial yesterday. It's at T.G.I.Fridays. I thought "what's the world coming to!" Then I tried to google "mac and cheese" + fried, and apparently it's nothing new, just new to me. Sounds like more of an accident that made it to the plate rather then by design. Like the french dip sandwich and the chimichonga. Andy |
Why Macaroni Cheese?
Joseph Littleshoes wrote: > Macaroni 'au jus' is good also and im quite fond of it 'au beurre' with > either brown butter flavoured with a bit of vinegar, capers and black > pepper, or a nice garlic butter is good on macaroni also. > --- > JL Since "au jus" means "with juice," just what juice on macaroni are you talking about? N. |
Why Macaroni Cheese?
Michael "Dog3" Lonergan wrote: > "jmcquown" > > : > > > > > The funny thing is the boxed stuff takes about the same time and > > equipment, which is why I never understood the boxed stuff. You still > > have to boil the pasta; you still have to strain it. You still need a > > pan to mix the milk and butter in with the powdered "cheese". And > > then stir it into the cooked macaroni. If you're like me, you'll want > > to bake it, not eat it from the stove-top mixture. So yes, that means > > you'll add some buttered crumbs on top. Maybe even add some diced ham > > or bacon or (gasp!) ground beef! But even if you don't opt to bake > > it, the steps are the same as when using the boxed mix, so why not > > just make it from scratch rather than use powdered cheese? The only > > reason I can think of is it's less expensive, which these days means a > > lot to me. But I'm still going to make my own macaroni & cheese, > > thanks. (Sorry, Michael!) > > > > Jill > > > Yeah but... starving college kids could get it 5 boxes for a buck. The > habit hung on into adult life. > > Michael <- defender of the blue box Me too. Goose it up with some spices, frozen veg, etc. and it's still a hearty quick meal. I do mine in the microwave now :-) An executive chef friend of mine is well - known for her mac 'n cheese. At home she still prefers Kraft from the box... -- Best Greg |
Why Macaroni Cheese?
Sheldon wrote: > Andy Birdbrain pecks: > > Nina Pretty Ballerina said... > > > > >> You forgot throwing it at the bride and groom at weddings as they > > >> make their escape, and most notably, foodfight ammunition (at any > > >> age)!!! > > >> > > >> Andy > > > > > > you throw food at the b&G at a wedding? all over teh clothes? what > > > ever for? > > > > > > Why yes, because if you throw rice at them, the crows and pidgeons swarm > > and eat it off the sidewalk and then it expands in their stomachs and > > they explode and shit doesn't quite so much hit the fan. > > > > Common knowledge in most parts. > > You common birdbrain. > > If you knew anything about avian anatomy you'd know that's not > possible.. many birds are strictly seed eaters and cannot over eat... a > canary has a higher IQ than Andy Birdbrain. > > Sheldon Raptor Lol...I often wonder what Andy up there is smokin'... -- Best Greg |
Why Macaroni Cheese?
Nancy2 wrote: > Andy wrote: > > merryb said... > > > > > I made homemade one time- my recipe was similar to yours. When it was > > > brought to the table, the kids are like What is this, Yuk, etc. I > > > thought it was pretty good, myself. I've also seen people put a can of > > > tuna in it. Makes me want to throw up! > > > > > > I've put tuna in blue! I also made batches with a good amount of cayenne, > > browned ground beef and mashed avocado. :d > > > > Andy > > I'm with Merryb - I just can't eat any kind of fish with cheese on it > or with it - it's just wrong, people! ;-) Fish sticks with mac 'n cheeze on the side...and ketchup all over...mmmmmmm...!!! -- Best Greg |
Why Macaroni Cheese?
Nancy2 wrote:
> Since "au jus" means "with juice," just what juice on macaroni are you > talking about? I'm not JL, but when I serve it like that, I mean the juice from the steak or roast, the pan drippings from the meat. It is wonderful on starch. Usually that means the potato, but it works on macaroni too. --Lia |
Why Macaroni Cheese?
"Sheldon" > wrote in message oups.com... > > Nancy Young wrote: >> "Sheldon" > wrote >> >> > Nancy Young wrote: >> >> >> No, Daisy, it's not haute cuisine. I guess Giada's show gave you >> >> that idea. Those events she covers, they all try to top each other >> >> and they serve all kinds of things. Nothing wrong with mac n cheese, >> >> just that it's not gourmet, I don't care what you put in it. >> > >> > Typical box mac n' cheese is as gourmet as any pasta and jarred sauce >> > dish. But homemade from scratch mac n' cheese can be as gourmet as any >> > pasta dish from the best 5 star dago eatery. I haven't had box mac n' >> > cheese in nigh on 35 years. But two-three times a year I make my own >> > mac n' cheese from sctatch, usually with a quality cheddar but >> > sometimes a different cheese or a combo. I may bake it plain or gussie >> > it up by topping with a homemade garlicky crouton gratine, sometimes I >> > get the urge to add some sliced olives, or diced pepperoni, or... >> > sometimes a different shaped pasta, traditional elbows are fine but I >> > also like to use small shells. >> >> Oh, I love those shells, maybe I'll do that. >> >> > There' no reason whatsoever that mac n' >> > cheese can't be gourmet. Believe it or not there was made from scratch >> > mac n' cheese before there was boxed. Horn & Hardart served some >> > pretty good gourmet mac n' cheese. >> >> Horn and Hardart. Reminds me of my great aunt taking me >> around Manhattan ... once, literally ... on the Circle Line. > > Me too... a school trip about the 4th grade. The same year another > school trip to Bedloes Island... I wonder how many know what's on > Bedloes Island without looking it up. Fort Wood? ;o) Rich |
Why Macaroni Cheese?
Nancy Young wrote on 21 Sep 2006 in rec.food.cooking
> > "Felines&Fuzzbutts" > wrote > > > I think that its versatility & ease of cooking have helped win it > > acclamation as a "comfort food". > > And I think it's what's for dinner tonight! I woke up, it's in the 40s. > Ouch, it was just in the 80s. Perhaps I'll pick up a slice o ham and > serve it on the side. > > No, Daisy, it's not haute cuisine. I guess Giada's show gave you > that idea. Those events she covers, they all try to top each other > and they serve all kinds of things. Nothing wrong with mac n cheese, > just that it's not gourmet, I don't care what you put in it. > > nancy > > > Mac and cheese or the boxed kraft dinner equivelant is almost the national dish of Canada. It's what Canadians who aren't in Canada get homesick over. -- Curiosity killed the cat, but for a while I was a suspect -Alan |
Why Macaroni Cheese?
"Mr Libido Incognito" > wrote > Nancy Young wrote on 21 Sep 2006 in rec.food.cooking >> No, Daisy, it's not haute cuisine. I guess Giada's show gave you >> that idea. Those events she covers, they all try to top each other >> and they serve all kinds of things. Nothing wrong with mac n cheese, >> just that it's not gourmet, I don't care what you put in it. > Mac and cheese or the boxed kraft dinner equivelant is almost the > national dish of Canada. It's what Canadians who aren't in Canada get > homesick over. Huh, isn't that funny. Comfort food there, too. Well ... I made a ... different ... mac n cheese for dinner, it's in the oven now. I hope it's still good when you're STUPID enough to add chili powder in place of cayenne. Should be interesting. (sigh) nancy |
Why Macaroni Cheese?
Nancy Young said...
>> Mac and cheese or the boxed kraft dinner equivelant is almost the >> national dish of Canada. It's what Canadians who aren't in Canada get >> homesick over. > > Huh, isn't that funny. Comfort food there, too. > > Well ... I made a ... different ... mac n cheese for dinner, it's in the > oven now. I hope it's still good when you're STUPID enough to add > chili powder in place of cayenne. Should be interesting. (sigh) > > nancy OOPS! I HATE when that happens. :( |
Why Macaroni Cheese?
Nancy Young wrote on 21 Sep 2006 in rec.food.cooking
> > "Mr Libido Incognito" > wrote > > > Nancy Young wrote on 21 Sep 2006 in rec.food.cooking > > >> No, Daisy, it's not haute cuisine. I guess Giada's show gave you > >> that idea. Those events she covers, they all try to top each other > >> and they serve all kinds of things. Nothing wrong with mac n cheese, > >> just that it's not gourmet, I don't care what you put in it. > > > Mac and cheese or the boxed kraft dinner equivelant is almost the > > national dish of Canada. It's what Canadians who aren't in Canada get > > homesick over. > > Huh, isn't that funny. Comfort food there, too. > > Well ... I made a ... different ... mac n cheese for dinner, it's in the > oven now. I hope it's still good when you're STUPID enough to add > chili powder in place of cayenne. Should be interesting. (sigh) > > nancy > > > Put several bacon strips on top.... -- Curiosity killed the cat, but for a while I was a suspect -Alan |
Why Macaroni Cheese?
> Mr Libido Incognito > wrote:
> Mac and cheese or the boxed kraft dinner equivelant is almost the > national dish of Canada. It's what Canadians who aren't in Canada get > homesick over. I thought it was a double double and Timbits. |
Why Macaroni Cheese?
Daisy wrote:
> I watched a US-based program called Behind the Bash the other night > and the TV hostess (Gina something) was touring the kitchen at this > celebrity function and one of the items to be served was Macaroni > Cheese. > > This dish was also among those at a very smart dinner party I went to > at a physician's home recently in San Francisco, and seemed to be > enjoyed by many of the local guests. > > I have only ever known macaroni cheese as a nursery food, or a dish > served to small children. It is frequently served for lunch at one > of my grandchildren's daycare centres, and I have made it often for > the smaller grandchildren when they visit. > > Is this commonly eaten by adults in the USA? I don't think I ever > saw it on a dinner menu at restaurants there. > > Just curious. > > > > > Daisy > > Carthage demands an explanation for this insolence! I do both the 'blue box' and homemade and I am entirely aware they they are not the same thing. I make the blue box because it is quick, easy and convenient and all I need is less than half a stick of butter to make it (no milk, gross). On the other hand, I make homemade mac and cheese because it's a comfort food and I like the process. I like to experiment with different cheeses and the like. I need to make it more often. -- ..:Heather:. www.velvet-c.com I thought I was driving by Gettysburg once but it ends up I was just driving by your mom's house. |
Why Macaroni Cheese?
"Mr Libido Incognito" > wrote > Nancy Young wrote on 21 Sep 2006 in rec.food.cooking >> Well ... I made a ... different ... mac n cheese for dinner, it's in > the >> oven now. I hope it's still good when you're STUPID enough to add >> chili powder in place of cayenne. Should be interesting. (sigh) > Put several bacon strips on top.... I just left it alone, it came out very well, actually. I wouldn't be mad if I made the same mistake again. nancy |
Why Macaroni Cheese?
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Why Macaroni Cheese?
Nancy Young > wrote in message
... > "Mr Libido Incognito" > wrote... > > Nancy Young wrote on 21 Sep 2006 in rec.food.cooking... > > > > Well ... I made a ... different ... mac n cheese for dinner, > > > the it's in oven now. I hope it's still good when you're STUPID > > > enough to add chili powder in place of cayenne. Should be > > > interesting. (sigh) > > > > > Put several bacon strips on top.... > > > I just left it alone, it came out very well, actually. I wouldn't be > mad if I made the same mistake again. So, guessing here, it sounds like you dusted the top with chili powder? Or did you mix it in with the cheese sauce? The Ranger |
Why Macaroni Cheese?
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Why Macaroni Cheese?
This post has developed much further than I guess it was intended to.
Perhaps I shouldn't put my curious questions on a newsgroup LOL. My grandmother made macaroni cheese for us as children in England in the 1930s and my mother remembers her grandmother making it when the children visited way back before World War I. So it was obviously a childlren's food around 100 years ago at least in England. It probably came originally from Italy where all sorts of pastas are served frequently with some sort of cheese (Alfredo) sauce. However, no one can recall it ever being used with processed cheese, which is what I imagine the American Kraft box contains. Whether this dish came into the US with Italians last century around the same time as it was made and served in England I do not know. The difference so far as I can see is the age groups that eat it today in both the US and England (and English-immigrant countries like New Zealand and Australia). I make a white sauce (which can be varied with cheese to make a cheese sauce, or a bechamel) all in one pot with the milk, butter, flour and seasonings whisked over a medium heat until thick and then cooked for about 6 minutes. I am happy to provide this recipe - which is actually one of Delia Smith's that I have used for ages. I actually melt the butter very slowly first but only to the point where there is still a little solid butter in the saucepan before I add the flour and milk. Daisy Carthage demands an explanation for this insolence! |
Why Macaroni Cheese?
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Why Macaroni Cheese?
On Thu, 21 Sep 2006 17:57:53 -0500, "jmcquown"
> wrote: (snip here - hope you don't mind) >> >> 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 Perhaps Thomas Jefferson brought the recipe back from Europe when he visited France. I cannot imagine pasta being readily available in the US before then, can you? There is no record of pasta dishes in Georgian England - and many of America's leading property-owning and therefore prominent politicians - were of English stock - even if they had been born in the US. I am not so clued up about US agriculture as I am about US history (having included some study of it in my History major degree) so would have no idea if durum wheat (from which pasta is made) was grown in the US - or whether pasta was originally imported from Europe. Someone will enlighten me I'm sure. Daisy Carthage demands an explanation for this insolence! |
Why Macaroni Cheese?
"The Ranger" > wrote > Nancy Young > wrote >> I just left it alone, it came out very well, actually. I wouldn't > be >> mad if I made the same mistake again. > > So, guessing here, it sounds like you dusted the top with chili > powder? Or did you mix it in with the cheese sauce? I mixed it into the white sauce with the mustard, etc. nancy |
Why Macaroni Cheese?
"Daisy" > wrote > I make a white sauce (which can be varied with cheese to make a cheese > sauce, or a bechamel) all in one pot with the milk, butter, flour and > seasonings whisked over a medium heat until thick and then cooked for > about 6 minutes. Exactly how I make it. I add that to the cooked macaroni and grated cheddar (I like both white and yellow, extra sharp). Mix it up, add the the buttered breadcrumbs and bake for 45 minutes. nancy |
Why Macaroni Cheese?
"Michael "Dog3" Lonergan" > wrote > "Nancy Young" > >> I mixed it into the white sauce with the mustard, etc. > Damned. I forgot the mustard along with the ham and onion. (laugh) I forgot the onion. Oh well ... and I almost have the mess cleaned up. nancy |
Why Macaroni Cheese?
Well like many I have been following this thread with some interest.
I actually happen to have a box of Kraft dinner that's been sitting on my shelf for some years. But.... I kinda like the Kraft side kicks if that's the right company. I know there's at least one other company that makes a variety of noodle and cheesy type meals that come in a box or pouch. I'm kinda surprised that with all the different types of ingredients that some of you add that nobody seems to have mentioned good old hamburger. Perhaps I missed that post. I'll cook up a pound of burger, drain well, cook up the cheesy noodles, add it in and freeze down what I don't eat that night. To me it's kinda like the hamburger helper types of meal. As I remember Kraft dinner was kinda toooooo cheesy and most of the time I would only use a portion of the cheese mix, and save it for a meal with macaroni. |
Why Macaroni Cheese?
Daisy said...
<Eloquent post snipped for brevity> Daisy, We at r.f.c are easily carried away! :) Ho ho ho he he he ha ha ha I strayed from mac and cheese to noodle and cheese casserole and more recently delved into the homemade pasta and spaetzle arena, with the assistance of the KitchenAid mixer and attachments. It's so simple. I've yet to try spaetzle and cheese... I don't know why!!? Thank you for sharing the family magic! It should be an r.f.c requirement. Imho. All the best, Andy CotD#2 |
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