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Old 11-17-2006, 09:26 PM   #21
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I'm all about the food!
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Old 11-18-2006, 12:11 AM   #22
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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.


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Old 11-18-2006, 12:30 AM   #23
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We always make home made as well - it was one of the first meals my sons learnt to cook. We usually add in cherry or sliced tomatoes and sausage.
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Old 11-19-2006, 05:58 PM   #24
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Home made always!

Extra Sharp cheddar

Cayenne Pepper...you will love it!!
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Old 12-02-2006, 02:59 PM   #25
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Originally Posted by Andy M.
Sauted ground beef or Italian sausage with mushrooms, onion and garlic.
Ohhhh Yeahhhh! Polish sausage is another winner.

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Old 12-02-2006, 03:27 PM   #26
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Pepperami sausage the very thin sort, sliced into half cm peices added to the sauce at the last minute, then a sprinkle of smoked paprika on the top is always nice :)
ham chunks or bacon, with a little Mustard powder in the dry mix works too.
Tuna with plenty parsley added and parmesan slivers ontop is also good, but add the salt water the Tuna comes in to the pasta liquid you`re boiling it in.

(tell me to shut up whenever you like)...

I`m a great beleiver in the old Jalapeno as mentioned above also.
try cooking the pasta in Beer instead of just plain water.
Sundried tomatoes or even the ones in olive oil are a nice addition.
Spinach is also great, but more as a comfort food as it doesn`t look too fantastic.
ever tried adding Pineapple chunks? trust me, it works well if you get the ballance right :)

I`ll shut up now :P
Katherine Snow. xx
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Old 12-02-2006, 04:02 PM   #27
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Mac & Cheese

Thought mac & cheese was a side dish (except for kids of course). Thinking outside the box is a good idea. I really really hate the stuff! Putting good things in it just stretches how much more you will have to endure. I might eat some and enjoy it if I had a good sausage on my plate or a hot toasted sandwich.
If I had to eat the stuff or had a big fan who has to have it and wants everyone to enjoy it with him, I would make a rich sauce with cream and butter and the cheese would depend on the pasta. I would definitely make noodles with flavor!
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Old 12-19-2006, 08:47 AM   #28
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PEAS! Only the frozen or fresh kind.
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Old 12-19-2006, 09:14 AM   #29
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A little gorganzola is always welcome in my Mac and Cheese

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Old 12-19-2006, 01:25 PM   #30
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Ooooo I never thought of trying cooking the noodes in beer. I'll bet it tastes like Welsh Rarebit. My husband loves the stuff. I may have just found tonight's dinner.

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