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MACARONI AND CHEESE!!!!


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#1 hobo73

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Posted 08 February 2014 - 11:34 AM

so good......I don't CARE that it's a staple of every kids' diet. I love the stuff. mmmmmmm

Does anyone have any cool mac recipes to share?
I mean, I like it original, with chili or tuna mixed in, cut up hot dogs.....anything else that might liven it up a bit?

Also, who else loves when it turns out gooey and wonderful?

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#2 Janie

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Posted 08 February 2014 - 11:50 AM

What's not to love about pasta and cheese?!

For a quick kid lunch I'll make the blue box stuff. When I make it, I use half-and-half or heavy whipping cream (preferred) and use about half of the powder mix and throw in about a quarter cup of grated cheddar cheese. It's so rich and wonderful!

For grown up mac and cheese I have some great recipes. I'll post them after I go through my office and find where they are (doing a cookbook overhaul).

#3 Narps

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Posted 08 February 2014 - 11:56 AM

As awful as this sounds, I grew up on old school standard Kraft Mac and Cheese in a box. My mother used to make it all the time. I have had many others but the Kraft is still my favorite. The Kraft spaghetti in a box is also still my favorite. I have her make it for me whenever she visits...... :)

#4 Bluefunk

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Posted 08 February 2014 - 12:06 PM

It has to have a teaspoon of mustard powder in the roux when making the béchamel cheese sauce- this I find makes the cheese more tasty. And then, put some chopped ham in it.

#5 Narps

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Posted 08 February 2014 - 12:13 PM

View PostBluefunk, on 08 February 2014 - 12:06 PM, said:

It has to have a teaspoon of mustard powder in the roux when making the béchamel cheese sauce- this I find makes the cheese more tasty. And then, put some chopped ham in it.
:eh:

#6 thesweetscience

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Posted 08 February 2014 - 12:17 PM

View PostJanie, on 08 February 2014 - 11:50 AM, said:

What's not to love about pasta and cheese?!

For a quick kid lunch I'll make the blue box stuff. When I make it, I use half-and-half or heavy whipping cream (preferred) and use about half of the powder mix and throw in about a quarter cup of grated cheddar cheese. It's so rich and wonderful!

For grown up mac and cheese I have some great recipes. I'll post them after I go through my office and find where they are (doing a cookbook overhaul).
My wife has two really amazing recipes.  One is spicy and the other is not but they both use real cheese and real cream and are wonderful.  I will see if I can dig them up.  She cooks by feel more than recipe so I am not sure she has them written down anywhere.

#7 Bluefunk

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Posted 08 February 2014 - 12:19 PM

View PostNarpzilla, on 08 February 2014 - 12:13 PM, said:

View PostBluefunk, on 08 February 2014 - 12:06 PM, said:

It has to have a teaspoon of mustard powder in the roux when making the béchamel cheese sauce- this I find makes the cheese more tasty. And then, put some chopped ham in it.
:eh:
Forgot to add, but I bet it's not as nice as Kraft Mac and cheese in a box. :wub:

#8 Chicken hawk

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Posted 08 February 2014 - 12:44 PM

They even make the Kraft mac and cheese with white cheddar now! :sundog:

#9 hobo73

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Posted 08 February 2014 - 01:08 PM

omg guys, keep the recipes coming! I am determined to try my hand at cooking seriously and would love to wow people with awesome dishes. thanks :)

#10 EagleMoon

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Posted 08 February 2014 - 02:45 PM

What I like about is that you can mix anything in with it and it's still good. I've put tuna, chicken, peas, broccoli, hot dogs, salsa, steak, and various other things in it at different times and it's yummy.  I like it straight up too but my favorite is Velveeta Shells and Cheese.

#11 Narps

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Posted 08 February 2014 - 03:41 PM

I married into homemade mac and cheese. Coming from my mother's Kraft it was quite different. My wife still makes it that way. It's very thin and runny but goes great on top of mashed potatoes... :)

#12 anima

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Posted 08 February 2014 - 06:05 PM

My aunt used to buy tinned macaroni cheese. It was disgusting slimy stuff.

I have always made proper home made macaroni cheese. The sauce isn't difficult, you just need to get used to making it and it tastes a lot better than packet sauce. I have only ever heard of Velveeta on this forum - it doesn't exist in the UK as far as I know?

#13 EagleMoon

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Posted 08 February 2014 - 08:14 PM

View Postanima, on 08 February 2014 - 06:05 PM, said:

My aunt used to buy tinned macaroni cheese. It was disgusting slimy stuff.

I have always made proper home made macaroni cheese. The sauce isn't difficult, you just need to get used to making it and it tastes a lot better than packet sauce. I have only ever heard of Velveeta on this forum - it doesn't exist in the UK as far as I know?

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#14 Narps

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Posted 08 February 2014 - 08:35 PM

View PostEagleMoon, on 08 February 2014 - 08:14 PM, said:

View Postanima, on 08 February 2014 - 06:05 PM, said:

My aunt used to buy tinned macaroni cheese. It was disgusting slimy stuff.

I have always made proper home made macaroni cheese. The sauce isn't difficult, you just need to get used to making it and it tastes a lot better than packet sauce. I have only ever heard of Velveeta on this forum - it doesn't exist in the UK as far as I know?

Posted Image
This is what I remember as the best.... Kraft almost done...... :)

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#15 EagleMoon

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Posted 08 February 2014 - 10:05 PM

Kraft mac and cheese never had much taste from what I remember.

#16 goose

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Posted 08 February 2014 - 11:07 PM

Made with shell pasta and baked, with crumbs on top is my fav.

#17 thesweetscience

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Posted 08 February 2014 - 11:31 PM

So take some cream, milk and butter and warm it all together. Whisk in some flower and bring to just short of boiling.  I usually sprinkle in some salt and cayenne pepper.  Slowly add equal parts of shredded (off the block is preferred) Pepper Jack, Vermont white cheddar and Colby longhorn cheddar.  Add it a little at a time and allow it to melt.   Don't ever let it boil.  When its all melted together and is about the consistency of cake batter, toss it together with some pasta that is slightly under cooked and well drained.   Pour it into a baking dish and sprinkle with Panko (bread crumbs.)  Bake in the oven at 350 until the top starts to brown and it is bubbling. Thank me later.

I wish I could give you measurements but we don't measure when we cook.

Also you can add cubed ham or cut bacon.  Just cook the meat ahead of time and set aside.  Add it in before baking.

#18 HomesickAlien

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Posted 08 February 2014 - 11:36 PM

I'm far too lazy to fool around making mac and cheese myself. I usually buy the "Deluxe" Kraft version (with the pouch of cheese rather than the powder), top it with grated Swiss cheese, then bake it for about 25 minutes.

#19 Babycat

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Posted 09 February 2014 - 06:32 AM

I love Macaroni and Cheese!   :drool:

#20 tx_rush

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Posted 09 February 2014 - 03:04 PM

I dig it, big time




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