Why Macaroni Cheese?
 

"Chuck Kopsho" > wrote in message
...
> Have any of you tried this gem? It's called Macaroni and Cottage
> Cheese. This is how you make it:
>
> 1 bag of pasta or egg noodles
> 16 oz. container of cottage cheese
> 1 stick of butter or margarine
>
> Add noodles to pot of boiling water. Cook to desired tenderness. Pour
> noodles into collander to drain. Put noodles back into pot. add butter
> or margarine to noodles. Then add cottage cheese to pot. Mix together
> and serve. As an old commercial said. "Try it, you'll like it." It's an
> old family favorite.
>

Hmmmm, I could see CREAM cheese, but cottage? I'd have to give it a shot
before I'd discount it, though.

kili

Why Macaroni Cheese?
 

"Chuck Kopsho" > wrote in message
...
> Have any of you tried this gem? It's called Macaroni and Cottage
> Cheese. This is how you make it:
>
> 1 bag of pasta or egg noodles
> 16 oz. container of cottage cheese
> 1 stick of butter or margarine
>
> Add noodles to pot of boiling water. Cook to desired tenderness. Pour
> noodles into collander to drain. Put noodles back into pot. add butter
> or margarine to noodles. Then add cottage cheese to pot. Mix together
> and serve. As an old commercial said. "Try it, you'll like it." It's an
> old family favorite.
>
> Cheers,
> Chuck Kopsho
> Oceanside, California
>
Gosh, that's an old, old recipe. There's another name for it though I can't
remember it. Anyone?
Janet

Why Macaroni Cheese?
 

"Chuck Kopsho" > wrote in message
...
> Have any of you tried this gem? It's called Macaroni and Cottage
> Cheese. This is how you make it:
>
> 1 bag of pasta or egg noodles
> 16 oz. container of cottage cheese
> 1 stick of butter or margarine
>
> Add noodles to pot of boiling water. Cook to desired tenderness. Pour
> noodles into collander to drain. Put noodles back into pot. add butter
> or margarine to noodles. Then add cottage cheese to pot. Mix together
> and serve. As an old commercial said. "Try it, you'll like it." It's an
> old family favorite.
>
> Cheers,
> Chuck Kopsho
> Oceanside, California
>
Sounds nice . . . with thyme, parsley and basil?

Why Macaroni Cheese?
 

In article >,
Daisy > wrote:

> have no idea if durum wheat (from which pasta is made) was grown in
> the US - or whether pasta was originally imported from Europe.

Durum wheat is commonly grown in the northern Plains section of the
United States. According to the sites I could find through Google,
durum wheat grown in the U.S. accounts for about 10% of the global
total; North Dakota provides about two-thirds of the U.S. crop.

sd

Why Macaroni Cheese?
 

In article >, Andy <q> wrote:

> Here in America, you can't sell your house without leaving a box of blue in
> the pantry, almost!

Good thing we're not trying to sell a house, then.

> Box of blue = Kraft Mac & Cheese.
>
> If it's good enough the todlers, it's good enough for us USAged! :D

My toddlers don't like it as much as homemade. The kids all prefer
home made to the box.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Why Macaroni Cheese?
 

In article .com>,
"Nancy2" > wrote:

> 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.

Absolutely! I've tried making some of the stove top versions, but we
all love the baked in the oven, buttered bread crumb kind.

> One poster says "...with dinner." We always had it as the main dish,
> not a side dish.

We do, too. We usually serve it with a salad and a fruit salad, to
counteract all the fat.

> 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.

I've only heard of it in chain restaurants and in overpriced,
hoity-toity places that are trying to look like they have anything to do
with normal people. Other than that, never seen it at a restaurant.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Why Macaroni Cheese?
 

Ranee Mueller wrote:

> In article .com>,
> "Nancy2" > wrote:
>
> > 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.
>
> Absolutely! I've tried making some of the stove top versions, but we
> all love the baked in the oven, buttered bread crumb kind.
>
> > One poster says "...with dinner." We always had it as the main dish,
> > not a side dish.
>
> We do, too. We usually serve it with a salad and a fruit salad, to
> counteract all the fat.
>
> > 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.
>
> I've only heard of it in chain restaurants and in overpriced,
> hoity-toity places that are trying to look like they have anything to do
> with normal people. Other than that, never seen it at a restaurant.
>


It's common in places that serve (or strive to serve) "comfort food" types
of things. An executive chef friend of mine who works for a steakhouse
makes a four - cheese version, they sell tons of it, I think it's like four
bux or so as a side. It's also common in soul food - type places...

It's one of those "mundane" types of things that a few years ago certain
chefs all of a suddenly elevated to an "American classic" type of status,
like elaborate presentations of old proletarian dishes such as meat loaf,
hamburgers, pot pies, etc. I'm frankly surprised not to have heard of a
dee - luxe version of mac 'n cheese tricked out with truffles, very rare
cheeses, etc. that goes for $50.00 or more -- remember those $100.00 Kobe
burgers with foie gras, etc...

--
Best
Greg

Why Macaroni Cheese?
 

Ranee Mueller wrote:

> Absolutely! I've tried making some of the stove top versions, but we
> all love the baked in the oven, buttered bread crumb kind.
>
> > One poster says "...with dinner." We always had it as the main dish,
> > not a side dish.
>
> We do, too. We usually serve it with a salad and a fruit salad, to
> counteract all the fat.
>
> > 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.
>
> I've only heard of it in chain restaurants and in overpriced,
> hoity-toity places that are trying to look like they have anything to do
> with normal people. Other than that, never seen it at a restaurant.

When I was working there was a restaurant nearby that offered Macaroni and
Cheese as a main course. I used to get it once in a while.

With all the recent posts about Macaroni and Cheese I was inspired to make
some. My gawd it was good. I loved every mouthful, and I plan on making it
again soon. I used lots of mustard powder and topped it with some bread
crumbs with melted butter and grated Parmesan.

Why Macaroni Cheese?
 

Ranee Mueller wrote:
>> 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.
>
Further south you find it listed as a "vegetable" if you are in a home-style
diner where you can choose a meat and a couple or three vegetables as side
dishes. Sometimes you even find peach or berry cobbler listed as a
vegetable. Go figure :)

Jill