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Author Topic: Mac'N'Cheese  (Read 27070 times)
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BariTrom
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« on: Dec 10, 2006, 02:02PM »

Yummy :D I love Macaroni and Cheese Good! Who has some good recipes for it?
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« Reply #1 on: Dec 10, 2006, 02:10PM »

first you boil up some macaroni. drain the pot, and stir in some cheese. if you want to get real fancy, put some heated milk in the pot too. makes it all the creamier.
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« Reply #2 on: Dec 10, 2006, 02:13PM »

I quite enjoyed this recipe however I omitted the processed cheese as I cannot stand it, plus it already had four types of cheese which add a lot of flavour.

http://allrecipes.com/Recipe/Four-Cheese-Macaroni/Detail.aspx
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« Reply #3 on: Dec 10, 2006, 04:43PM »

Maybe we need a new Child board in here for recipes  :D
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« Reply #4 on: Dec 10, 2006, 07:04PM »

Super mac'and cheese, from a box, with evaporated milk instead of regular milk!

my mom always made macaroni and cheese with boiled shell pasta, evaporated milk, cheddar cheese, and with paprika sprinkled on top.  Bake it, in a casserole dish, for 45 minutes until it is brown and a little crispy, .  Serve with spinach and pickled beets.
 
I like the cheese flavor of the mixes. 
 
I heard of the students who ate it all month long for supper.  They economised to afford their cigarettes, so they would make the mix with water at the end of the month.  Echh.   
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« Reply #5 on: Dec 10, 2006, 11:29PM »

replace the butter with CheezWhiz.

It's what you add to your cheap imitation KD that makes it good. 
  • Hot sauce
  • barbecue sauce
  • different meats (ground beef, hotdogs, spam, corned beef, cold cuts).
  • Parmesan is like MSG, it makes everything taste better so add some of that.
  • Don't microwave it unless you have to... tastes better from the stovetop.
  • Veggies (frozen mix varieties work well like peas, carrot cubes, corn, green beans)
  • Add extra cheese powder, you can buy it in bulk.
  • Haven't tried MSG, but it also, like parmesan, makes everything taste better... heck it makes Ramen noodles consumable...
  • I suppose tofu would work... (I'm thinking of a Far Side comic with Tofu gazelle, but can't find the image)
  • real cheese is always a plus
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« Reply #6 on: Dec 11, 2006, 12:38AM »

replace the butter with CheezWhiz.

It's what you add to your cheap imitation KD that makes it good. 
  • Hot sauce
  • barbecue sauce
  • different meats (ground beef, hotdogs, spam, corned beef, cold cuts).
  • Parmesan is like MSG, it makes everything taste better so add some of that.
  • Don't microwave it unless you have to... tastes better from the stovetop.
  • Veggies (frozen mix varieties work well like peas, carrot cubes, corn, green beans)
  • Add extra cheese powder, you can buy it in bulk.
  • Haven't tried MSG, but it also, like parmesan, makes everything taste better... heck it makes Ramen noodles consumable...
  • I suppose tofu would work... (I'm thinking of a Far Side comic with Tofu gazelle, but can't find the image)
  • real cheese is always a plus

i have to say, the best condiment EVER (and thats not something is say lightly) (plus, this is exculding staples like butter, garlic, and jack daniels bbq sauce) is tabasco's new chipolte sauce.  good on everything, from mac n cheese to tomato soup to chicken to quesadillas to salsa.  my brother tried it on vanilla ice cream... i didnt go that far, so theres no definitive answer there...
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« Reply #7 on: Dec 11, 2006, 01:35AM »

Maybe we need a new Child board in here for recipes  :D

This has been suggested. I'll look into it.
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« Reply #8 on: Dec 11, 2006, 02:20PM »

Yummy :D Usually all I do is boil some noodles, then add in some butter and cheese.
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« Reply #9 on: Dec 11, 2006, 02:38PM »

One of my aunts makes the best home made mac n cheese ever.  She takes the pasta shells (the little ones) and smothers them in velveeta and milk.  A sinful pleasure for the lactose intolerant, but I'll pay the piper to have her mac n cheese.

We do strange things to mac n cheese around here.

We've added hamburger, diced tomatoes, corn, peas, salsa, cream of mushroom soup, sauted mushrooms alone (sauted in red wine, tarragon vinegar, and butter), ground turkey, and parmesian, but not all at the same time. 

Shorty asked just a little while ago for the "Hamburger, diced tomatoes, and corn" version for supper tonight.

Because of my lactose issue, I've learned to make mac n cheese with mayo instead of milk (just add some water to make it a little runny), but you have to *really* like mayo before you will eat it this way.  It comes out more creamy and with a little sweeter flavor (do NOT use Silk Vanilla to make your mac n cheese!!!), but I've gotten used to it.
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« Reply #10 on: Dec 11, 2006, 04:52PM »

- good cheese(s)

- al dente pasta

- heavy cream

- lots of real butter

- lots of fresh cracked pepper

- salt to taste

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« Reply #11 on: Dec 15, 2006, 07:17PM »

YUM :D I've been exspearmenting with random ingredients to my mac'n'cheese(throwing in random stuff from around the kitchen), and the one I just did actually tasted good Amazed it had:
-Maceronie noodles
-Cheddar Cheese
-Mozzarella cheese
-Parmesan cheese
-salt
-garlic
-butter
-milk
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« Reply #12 on: Dec 15, 2006, 07:29PM »

Something I'm actually fond of is making the mac'n'cheese like normal, then mixing in tuna.  It has a tendancy to be really dry if you add in the tuna after you mix the cheese in...if you put the tuna in before the cheese it all mixes nicely.  Something that also works is just boiling the noodles (leave out cheese), mixing with tuna and mayo, and then I find that paprika or cayanne pepper adds a nice little kick to it.
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« Reply #13 on: Dec 15, 2006, 07:40PM »

I make a basic white sauce with flour and butter (roux), milk, and slowly add the cheese of my choice 'til it gets to the right consistency. Then add a small amount of yellow mustard and then onto some very al dente German egg noodles. Coarse ground black pepper and enjoy.
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« Reply #14 on: Dec 16, 2006, 11:05AM »

...Something that also works is just boiling the noodles (leave out cheese), mixing with tuna and mayo...
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« Reply #15 on: Oct 08, 2012, 05:09PM »

The Best recipe I`ve found is in my mother`s old Betty Crocker cookbook from the early `60`s. I just spice it up with splitting the cheese up with 1/2 chedder and 1/2 spicy Buffalo wing cheese (hot). Crumble some cheese-it`s on top before baking.
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« Reply #16 on: Oct 08, 2012, 11:52PM »

I start off with standard mac n cheese then add whatever sounds good. Usually ground beef or turkey, chili powder or some spicy ( very spicy ) spices, parmesan is always good, diced peppers ( I enjoy jalapeno ), then cracked black pepper galore!
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« Reply #17 on: Oct 13, 2012, 03:27PM »

I use a recipe from the (University of) Michigan League cookbook, a tome from about 30 years ago when they still had their own food service.  They'd have "international nights" which were very well attended from what I understand.  It's also still home to major University events, wedding receptions, etc.

ANYWAY:

There's a recipe called "take 6" spaghetti (named after the jazz gospel vocal group--Cedric Dent, formerly of Take 6, attended U-M when I was there) and the recipe calls for a half cup each of six different cheeses that are mixed with melted butter, paprika, liquid smoke (!) and added to cooked pasta.  My family loves it but I don't make it too often.  It's kinda rich, don'tcha know...
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« Reply #18 on: Oct 15, 2012, 08:04AM »

I've been avoiding this subject because I thought it was about Big Mac burgers! I'll now start to read it more carefully. Has anyone yet described how to cook spaghetti properly?
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« Reply #19 on: Oct 15, 2012, 06:18PM »

Believe it or not, I have a Go To pasta for mac and cheese--Barilla Pipettes, a stubby elbow mac with ridges on the outside.  Catches cheese sauce like you wouldn't believe.  I won't use anything else.
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