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!

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.
I am a Southern California native, in the fifth of seven generations.
Most all of my very large family grew up having mac' & cheese at least
once a month with dinner, and I imagine most still do. Yes, at least
here on the left, the dish is a very common staple. I would not order
it from a restaurant menu, if ever I saw it offered, so I honestly
cannot remember if it's on common menus here. It's frequently
presented as one of the many choices in a public buffet sort of place,
though.

....Picky

Daisy wrote on 9/20/2006:

> 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.

> Is this commonly eaten by adults in the USA? I don't think I ever
> saw it on a dinner menu at restaurants there.

If you regularly read this group, the answer is apparently yes. I
admit that I like it, but I rarely eat it - it seems rather fatty and
it
gives me a heavy, bloated feeling when I'm done - so I limit my-
self to a taste (maybe two) every once in a while and don't make
it at home. I used to make it often for my son, but he seems to
have moved on in his food interests.

It's fairly common but far from universal on restaurant menus.
It fits the profile of a comfort food oriented menu. Also, some
quite expensive restaurants offer upscale versions. I saw it on
a lunch menu about two weeks ago priced at around $17/18 US.

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.
>
(snip)
>
> 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

Daisy,

I too grew up in Southern California, but we had mac and cheese only
every once in a long while. For some reason, to me an odd reason, mac
and cheese is considered one of the ultimate comfort foods in the U.S.
So apparently most of the U.S. grew up eating it much more than I did.
I find it heavy and goopy, and don't know if I've had it since I was
eighteen years old, but most adults I know like it.

To some Black friends, it's also considered soul food. (Is soul food
capitalized?)

Ken

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.

If it's good enough the todlers, it's good enough for us USAged!

Where are you located?

Andy
Philadelphia, PA

On 2006-09-21, Daisy > wrote:

> Is this commonly eaten by adults in the USA? I don't think I ever
> saw it on a dinner menu at restaurants there.

Yes, it's quite common. It's a staple for many adults and is commonly
encountered in homes with and without kids, cookouts, camping,
picnics, buffets, delis, takeouts, cafeterias, Thanksgiving dinner, truck stops,
roadside diners, chain restaurants, cruise ships, reunions, potlucks,
county fairs, fund raisers ....should I continue is your question
answered?

nb

notbob said...

> On 2006-09-21, Daisy > wrote:
>
>> Is this commonly eaten by adults in the USA? I don't think I ever
>> saw it on a dinner menu at restaurants there.
>
> Yes, it's quite common. It's a staple for many adults and is commonly
> encountered in homes with and without kids, cookouts, camping,
> picnics, buffets, delis, takeouts, cafeterias, Thanksgiving dinner,
> truck stops, roadside diners, chain restaurants, cruise ships,
> reunions, potlucks, county fairs, fund raisers ....should I continue
> is your question answered?
>
> nb


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

Andy wrote:
> Where are you located?

My guess would be the UK as they always call it "macaroni cheese"
instead of "macaroni AND cheese."

"Andy" <q> wrote in message ...
> notbob said...
>
>> On 2006-09-21, Daisy > wrote:
>>
>>> Is this commonly eaten by adults in the USA? I don't think I ever
>>> saw it on a dinner menu at restaurants there.
>>
>> Yes, it's quite common. It's a staple for many adults and is commonly
>> encountered in homes with and without kids, cookouts, camping,
>> picnics, buffets, delis, takeouts, cafeterias, Thanksgiving dinner,
>> truck stops, roadside diners, chain restaurants, cruise ships,
>> reunions, potlucks, county fairs, fund raisers ....should I continue
>> is your question answered?
>>
>> nb
>
>
> 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?

> If it's good enough the todlers,

There was a guy in Canada who ate so much of it that Kraft
used to send him free supplies of the stuff.

A local restaurant in his home town on the prairies put it on the menu,
because every time he came in he would bring in a box and ask them to
cook it up for him.

Mac-n-cheese is pretty common all over the US. My parents both came
from Texas & were raised on homemade versions. I was raised in the
Midwest, and we had it often for lunch or dinner -- either the
made-from-scratch version or that made from a box (Kraft). The nice
thing about it is that it is pretty versatile. It can be made of
almost any sort of pasta: Noodles, macaroni, fusilli, etc.; you can use
almost any type of cheese or combinations thereof; you can add almost
anything to it in the way of spices to jazz it up; you can add more or
less milk, sour cream, etc. to change consistency Our favorite growing
up was the standard "Mac & cheese with tuna" -- made with canned tuna,
peas, and cream of mushroom or celery soup. A friend at a former job
also introduced me to tomato mac-n-cheese: Dump a can of either Ro-tel
or plain tomatoes into the finished product. By changing the cheeses,
the pasta, adding things such as garlic or onion, and using a topping,
it can be served at an elegant dinner party. It also is a favorite
with fish, chicken fingers, and any variety of other meats. It is
inexpensive, easy to prepare, and makes a relatively quick side or main
dish.

I think that its versatility & ease of cooking have helped win it
acclamation as a "comfort food".

~Eri in Texas

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

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!

While it is considered rather 'low brow' comfort food in America, it has
variations in Europe that are considered Haute Cuisine or its Italian
Equivalent.

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.
---
JL

Daisy wrote:
> 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!

It's been a dinner menu item in my family and my parents' family for a
generation at least. The reason would be it's inexpensive and tastes good.

In the southern U.S. it's common on dinner menus, but oddly it is listed as
a "vegetable". Now, you and I both know macaroni & cheese is not a
vegetable but there you have it, right on the menu. Down here in the
southern U.S. they also offer "cobbler" (a fruit pie) as a vegetable. So go
figure.

Jill
Jill

Daisy wrote:
>
> Is this commonly eaten by adults in the USA? I don't think I ever
> saw it on a dinner menu at restaurants there.

Yes. My father was of Swiss German descent and his mother made a
wonderful baked macaroni and cheese casserole. (I never met her but my
Dad made it at home.) It was traditionally served with ham and green
beans as the vegetable.

-L.

On Wed, 20 Sep 2006 22:55:10 -0700, Joseph Littleshoes
> wrote:

>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!
>
>While it is considered rather 'low brow' comfort food in America, it has
>variations in Europe that are considered Haute Cuisine or its Italian
>Equivalent.
>
>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.
>---
>JL

Ok, ok, folks, now I know about Americans and Macaroni Cheese. No I
am not from the UK, but I am of English extraction, and live in New
Zealand.

I visit Italy frequently, and I have to say I have never ever seen
macaroni cheese on any menu there. It is certainly NOT haute cuisine
in any place in Europe I have ever visited either. Perhaps you could
elucidate?

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.

After I have combined the cheese sauce with the macaroni, I finely
slice a couple of tomatoes and arrange on top, then I sprinkle toasted
breadcrumbs, a few little knobs of butter and a small sprinkling of
cheese, and a good grind of black pepper.

I bake this in the oven for about 10 mins at 200 deg C (400 F).

If the kids really hate the mustard (and most have not even noticed it
is there) I leave it out.

I never but never make it as an extra when there are adults for
dinner. In our culinary tradition, macaroni cheese is comfort food
for children, and there it stays.


Daisy

Carthage demands an explanation for this insolence!

Daisy said...

> Ok, ok, folks, now I know about Americans and Macaroni Cheese. No I
> am not from the UK, but I am of English extraction, and live in New
> Zealand.
>
> I visit Italy frequently, and I have to say I have never ever seen
> macaroni cheese on any menu there. It is certainly NOT haute cuisine
> in any place in Europe I have ever visited either. Perhaps you could
> elucidate?
>
> 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.
>
> After I have combined the cheese sauce with the macaroni, I finely
> slice a couple of tomatoes and arrange on top, then I sprinkle toasted
> breadcrumbs, a few little knobs of butter and a small sprinkling of
> cheese, and a good grind of black pepper.
>
> I bake this in the oven for about 10 mins at 200 deg C (400 F).
>
> If the kids really hate the mustard (and most have not even noticed it
> is there) I leave it out.
>
> I never but never make it as an extra when there are adults for
> dinner. In our culinary tradition, macaroni cheese is comfort food
> for children, and there it stays.
>
>
> Daisy


Daisy,

Do try this version as an extra...


Noodle & Cheese Casserole

In place of the 1 & 1/2 pounds homemade noodles, I substitute a bag, 340
g. (12 oz.) of dry extra-wide egg noodles. Before starting, bring cream
cheese to room temperature.


Cook 1 & 1/2 pounds homemade noodles in rapidly boiling salted water for
about 8 minutes or until al dente. Drain well and keep warm.

WHILE noodles cook: Mash 237 ml. (1 cup) cottage cheese with 170 g. (6
ounces) of cream cheese and 237 ml. (1 cup) sour cream. THEN: Mix the
mash with the noodles in a bowl and season with 1/4 teaspoon each of salt
and pepper (I use white pepper to hide the specks).

Fold in lightly 79 ml. (1/3 cup) finely minced scallions or chives or
shallots (I use shallots) and turn the mixture into a generously buttered
20 x 20 cm. (8"x8") casserole dish and smooth out evenly with a spatula.
Sprinkle with 118 ml. (1/2 cup) fresh grated parmesan regiano cheese, dot
with unsalted butter and bake in a moderate oven, 177 C. (350 F.) for 30
minutes on the middle oven rack.

Let sit to cool and set, about 1/2 hour. Slice into 4 x 4 OR 3 x 3
(grid), serve and enjoy!!!

This is NOT your children's macaroni cheese!!!

Hopefully the metric conversions are correct.

Enjoy,

Andy

Daisy > wrote in
:

> 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

We used it as a substitute for potatoes when we had some baked ham.
Maybe about 2-4 times a year. It was not a popular main food in
our household and still isn't. Yes, I'm in the USA and I haven't
had mac and cheese in Many years!!! 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.

"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

sandie wrote:
> Daisy > wrote in
> :
>
>> 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
>
> We used it as a substitute for potatoes when we had some baked ham.
> Maybe about 2-4 times a year. It was not a popular main food in
> our household and still isn't. Yes, I'm in the USA and I haven't
> had mac and cheese in Many years!!! 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.

Mom used it as a main dish. She hated to cook but (bless her) she never
used the Blue Box! She'd stir diced ham into her mac & cheese and toss a
small salad and that was dinner for my brothers and me and Dad. He didn't
seem to care. She did the same thing with scalloped potatoes and au gratin
potatoes.

Jill

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.

I don't get enough of it here. I like macaroni and cheese but my wife
doesn't like to eat a lot of food high in carbs so we hardly ever have
it. Never the less, I am surprised that it would be served at a party.
It is more of a comfort food.

Nancy Young said...

> Nothing wrong with mac n cheese,
> just that it's not gourmet, I don't care what you put in it.
>
> nancy


Hrrrumph!!!

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


--Lia

"Andy" <q> wrote

> Nancy Young said...
>
>> Nothing wrong with mac n cheese,
>> just that it's not gourmet, I don't care what you put in it.

> Hrrrumph!!!

I mean, unless you can get Andy to make it for you. And give
it another name.

nancy

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.

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. 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.

Sheldon

"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.

nancy

Nancy Young said...

>
> "Andy" <q> wrote
>
>> Nancy Young said...
>>
>>> Nothing wrong with mac n cheese,
>>> just that it's not gourmet, I don't care what you put in it.
>
>> Hrrrumph!!!
>
> I mean, unless you can get Andy to make it for you. And give
> it another name.
>
> nancy


That's better! I think. (laugh)

Andy

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.

nb

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.

"Nancy2" > wrote

> 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.

That is precisely how I make my macaroni and cheese. The exception
being I add a decent amount of cayenne, as well.

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

I never heard of it as a side dish until this here newsgroup.

> 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 never see it on the menu, but I would be willing to bet it would
be on a diner menu. Who knows, maybe not.

I looked over my macaroni selection, I have a third pound of
small elbow, about a half pound of larger elbow, a whole pound
of ditalini, and some rotelle. I will cook whatever combination
separately and make a mac n cheese.

nancy

One more point I don't think that I mentioned: Mac-n-cheese in America
is, for many low-income families, a staple, just as other items like
beans or rice are in other countries. Macaroni itself is cheap, as is
the boxed version of macaroni and cheese. Mothers in a hurry often
serve it to their families as a penny-pincher meal to stretch their
dollars...and it also is popular among Catholic families during the
Lenten season on Fridays (or it was when I was growing up). As I think
I previously mentioned, it is popular as a side dish with fish, too.

My husband and I have generally always had to live on limited income
for one reason or another, and macaroni and cheese (yes, the boxed
variety) often served as dinner when we couldn't afford much else. Or,
when we could afford meat, it often served as a side dish. I usually
dressed it up with whatever I had on hand -- olives, salami, a little
ham, or various spices; maybe some leftover sour cream, perhaps some
onion. It worked for us!

~Eri in TX

"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

"Janet B." > wrote

> 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}

So funny, and so right. Takes what seems like every pot and pan
and bowl in the place to make mac n cheese. And you forgot the
pan and blender to make the buttered bread crumbs.

nancy

"Nancy Young" > wrote in message
. ..
>
> "Janet B." > wrote
>
>> 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}
>
> So funny, and so right. Takes what seems like every pot and pan
> and bowl in the place to make mac n cheese. And you forgot the
> pan and blender to make the buttered bread crumbs.
>
> nancy
I thought about the pan and blender and figured that if I were a lazy cook I
wouldn't add that refinement. I've got one of those mini blenders (3 cups?)
that does the bread crumbs -- just used it last night for the crumbs on the
cauliflower. I love that little blender as it is easier to get out and use
that most anything else in my kitchen.
Janet

"Felines&Fuzzbutts" > wrote

> My husband and I have generally always had to live on limited income
> for one reason or another, and macaroni and cheese (yes, the boxed
> variety) often served as dinner when we couldn't afford much else.

I hear ya, I swear I used to get them 10 for $1. Sounds like I'm
remembering it wrong, but I don't think so. Of course, that was a
long time ago. And at least I had something for dinner! Happy to
have it.

nancy

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "PickyJaz" >
> oups.com:
>
>>
>> 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.
>> I am a Southern California native, in the fifth of seven generations.
>> Most all of my very large family grew up having mac' & cheese at least
>> once a month with dinner, and I imagine most still do. Yes, at least
>> here on the left, the dish is a very common staple. I would not order
>> it from a restaurant menu, if ever I saw it offered, so I honestly
>> cannot remember if it's on common menus here. It's frequently
>> presented as one of the many choices in a public buffet sort of place,
>> though.
>>
>> ...Picky
>
> I seldom get to buffets but have noticed it on the table. I'd order it out
> at a home style restaurant. To me it's a comfort food.
>
> Michael
>
> --
> " All I've ever wanted was an honest week's pay for an honest day's work."
>
> -Steve Martin

Mac and cheese is hot (pun intended!) among foodies as the trend to
nostalgic comfort type foods continues. Of course it's not your mom and
dad's mac and cheese. It's usually dressed up with different cheese's (I've
seen gorgonzola, brie, etc.) veggies, or herbs or has pancetta or lox (!) or
anything else you can think of in it. In other words your mom and dad
probably wouldn't recognise it a either their home-made stuff or the "blue
box" stuff.

Lisa aka "blue box" Pagemaster
(actually I make a MEAN home made mac and cheese!")

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

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.

Sheldon

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

"Nancy Young" > wrote in message
. ..
>
> "Felines&Fuzzbutts" > wrote
>
>> My husband and I have generally always had to live on limited income
>> for one reason or another, and macaroni and cheese (yes, the boxed
>> variety) often served as dinner when we couldn't afford much else.
>
> I hear ya, I swear I used to get them 10 for $1. Sounds like I'm
> remembering it wrong, but I don't think so. Of course, that was a
> long time ago. And at least I had something for dinner! Happy to
> have it.
>
> nancy
I guess I'm older than you are. . .I remember 6/$.33.
Janet