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Old 12-19-2006, 02:44 PM   #31
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My Grandma's recipe.....which means there are no measurements....just wing it: Broad noodles, boiled until al dente. drain...Grate a good hunk of strong yellow cheddar cheese. Saute some onion until soft, add a can or two of tomato soup. Add the grated cheese, saving some for the top.(quite a bit.) Mix all together. Put into a buttered casserole dish, finish with the extra cheese on top. Bake 325-350 until the cheese has become crunchy on top. Deelish....something our grandchildren always wanted when they visited as tots, and....they still like it.
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Old 12-19-2006, 02:52 PM   #32
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Originally Posted by luv2cook69
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.
Cooking the noodles in beer???? I bet that is VERY good!!!!!!!
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Old 12-19-2006, 05:21 PM   #33
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crumbled bacon and mushrooms... added are good also.
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Old 12-21-2006, 07:21 PM   #34
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I have been known for robbing the box of it's cheese packet for other stuff like taco meat and refried beans. I've used it for vegetables and baked potatoes. I've made salad dressing with it and perked up tomato soups. I've used it in sour cream dips and added it to my carmelized onions.
What to do with all those noodles? chicken soup, vege salad, etc. Sometimes it just hot buttered noodles.
I keep it as a staple and sometimes serve it as mac & cheese. It's a good side for hamburgers and doesn't crowd potatoes.
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Old 12-21-2006, 07:30 PM   #35
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I've never made boxed macaroni cheese, in fact I've never seen it here in Spain. Here's a fancified version not to say over-complicated but nevertheless pretty good version of m and c: souffléed macaroni cheese:

Souffleed Macaroni Cheese from Delia Online

If you bake the boxed stuff in the oven to brown, maybe you could do something similar by adding an egg yolk or two to the macaroni cheese, whipping up the egg whites and then folding them in gently. The soufflé effect works quite well, certainly light and fluffy.
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Old 12-21-2006, 08:20 PM   #36
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Add sliced kielbasa, a small drained can of sauer kraut, and some tomatoes to your mac-n-cheese before baking it. You can even throw in some saute'd onion and mushrooms too; this is very good!!
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Old 12-21-2006, 10:00 PM   #37
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Well, here's some of the things I have added:
- Tuna AND Green Peas
- Bush's Baked Beans (Sounds Crazy, but very good)
- Hamburger (Crazy, I know).

Another thing I like to add for texture is crushed potato chips. Just personal preference.

-Brad
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Old 12-22-2006, 06:15 PM   #38
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Quote:
Originally Posted by candelbc
Well, here's some of the things I have added:
- Tuna AND Green Peas
- Bush's Baked Beans (Sounds Crazy, but very good)
- Hamburger (Crazy, I know).

Another thing I like to add for texture is crushed potato chips. Just personal preference.

-Brad
actually I like cheese "burger" Mac and cheese its great...

tuna is good too

never had baked beans...
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Old 12-23-2006, 07:56 PM   #39
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Although this isn't really "mac & cheese", it was (& still is) a family staple for years. I don't know the proper Czech spelling, but phonetically my parents called it "Fleetchkee".

My parents made it all the time after we had a holiday smoked ham. Basically, just cooked egg noodles, cheddar cheese sauce (basic white sauce with lots of grated cheddar added), & diced cubes of leftover smoked ham. Everything stirred together, piled into a baking dish, sprinkled with some seasoned dry bread crumbs, & baked until heated through & the top was brown & crusty.
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Old 12-23-2006, 09:51 PM   #40
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Canned mushroom soup ( in place of the milk).
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