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Old 05-18-2006, 08:13 PM   #11
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thanks for all the great replies guys.

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Old 05-19-2006, 06:37 AM   #12
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Originally Posted by vyapti
I hear spam goes well with velveeta
now, now.......and he even said please.........but I totally agree .........

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Old 05-19-2006, 07:52 AM   #13
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Other cheeses

Horsradish or jalepeno flavered cheeses are options, also feta and sliced black olives with diced ham.
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Old 05-19-2006, 11:40 AM   #14
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I really like that last idea, JG. I'll have to give it a try.
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Old 06-04-2006, 02:16 AM   #15
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i put a bit of wholegrain mustard in my macaroni cheese.... just a teaspoon or so
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Old 06-04-2006, 06:48 PM   #16
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I find adding a little heavy cream after the bechamel is finished makes it smoother IMO. I like the idea of comining cheedar and mozzarella, but my favorite I think is a lot of good cheddar cheese and parmesan reggiano. Right from the stovetop- to die for.

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Old 06-04-2006, 09:16 PM   #17
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Originally Posted by Robo410
havarti melts well for mac n cheese
worcestershire and hot sauce also add a nice zip to mac n cheese
I'm with Robo on this one. Havarti would go very well in your mac & cheese pairing. It would be my first choice. Also, if you want less tang, and a more delicate flavor, try some muenster grated into it. the muenster will also give you smooth strings of cheese in the final product.

For a sharper flavor that would compliment the velveeta, shred in some parmegiano pecorino, or some asiago.

Smoked cheeses would add a unique flavor as well.

For a creamier mack and cheese, add some fetta, or cottage cheese and melt into the sauce before combining with the macaroni.

You can also simply add prepared yellow mustard to add zip.

There are so many ways to alter this dish, I couldn't even start to scratch the surface.

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Old 06-08-2006, 11:03 AM   #18
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I made some awfully good mac & cheese last night. It wasn't anything exciting or gourmet...just good ole comfort food. This is a stove-top recipe.
I made two cups of white sauce (bechamel), added 4 oz Velveeta and 4 oz Cabot's cheddar, a dash of salt and pepper, and stirred until the cheese was melted. I then combined the sauce with about 2 quarts (?) of cooked elbows. I added a bit of paprika for color.
It was so creamy and delicious! Went great with the BBQ pork steaks and seasoned green beans that Kim fixed.

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