Originally Posted by kitchenelf
How about homemade mac and cheese? It really isn't that hard. It can be as simple as grating some cheddar (or even Velveeta) or tearing slices of American cheese in some just al dente macaroni and add some butter and milk though half and half or cream works well too
(salt and pepper of course). Stirring until melted and combined.
Exactly. I've never quite understood boxed mac & cheese. The reason for this is the steps are exactly the same. Think about it. For either one, you still boil the pasta and drain it. You still add butter & milk and cheese (albeit powdered cheese in the boxed mix) and stir it all together. With either one you can then just eat it or you can place it in a lightly greased casserole, top with some breadcrumbs and bake it until bubbly and lightly browned on top. (I prefer mine baked.)
I'm not a food snob. I've always made mac & cheese the way my mom does using Velveeta (about 8 oz., cubed). I buy the large block of Velveeta (or the store brand, which will lead me to a new thread!) and wrap the remainder well in plastic wrap. Velveeta has the same half-life as plutonium
But seriously, I just never found the boxed stuff to be of any interest.
Either way, for add-ins, I'll stir in any one of these: diced ham, crumbed crispy bacon, cooked broccoli florets. I'm sure there are many more things I'm just not thinking of at the moment. I don't, however, like tomatoes in mac & cheese.
Ah! Just thought of something else I occasionally add. Diced smoked sausage rounds or some of those 'Lil Smokie smoked cocktail sausages cut in half.