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Old 01-22-2008, 11:19 PM   #11
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That is the very best explanation of macaroni and cheese that I have ever read! Thanks, I thought I knew all about mac & cheese, but I learned some things. (Have you ever thought about writing a cookbook? You are a great food-writer.)
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Old 01-22-2008, 11:23 PM   #12
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Oooh, oooh, let me, GoodWeed. I asked him the same thing a while back and was delighted to find he has indeed written cookbooks. I'm now the proud owner of said cookbooks and I can tell you that he explains everything that well.
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Old 01-22-2008, 11:40 PM   #13
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Ah, but the typos... Heavy sigh. But I do proofread my written work better than my posts.

Seeeeeeya; Goodweed of the North
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Old 01-23-2008, 12:06 AM   #14
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Wow - how do I find out more? (Like - where can I get them?)
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Old 01-23-2008, 12:25 AM   #15
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Quote:
Originally Posted by MexicoKaren View Post
Wow - how do I find out more? (Like - where can I get them?)
I just PM'd GoodWeed and bought them from him. I don't know what stores you might buy them at but since you're in Mexico, it would probably be best to just PM him directly.
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Old 01-23-2008, 12:46 AM   #16
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Thanks - I'll do that.
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Old 01-23-2008, 01:26 AM   #17
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I generally use cream cheese and velveeta for the base then add whatever I have around like swiss, colby,mozarella, jack, cheddar. I add my cheese to the hot drained noodles along with butter and milk sometimes half and half. Mix it all up and serve. Sometimes I'll bake it but my kids don't like it baked. I do like stringy mac so I take exception to Goodweed's comment about it should not be stringy!
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Old 01-23-2008, 02:37 AM   #18
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I'm not afraid (well at least not too afraid, lol) to admit that my favorite macaroni and cheese was my mom's which used Velveeta as the only cheese. Even though I make mine like my mom did, it never seems to turn out quite as good as hers.

Barbara
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Old 01-23-2008, 11:43 AM   #19
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Mac and cheese is all about the cheese so whatever kind you use, choose good quality cheese.

I usually make mine with sharp cheddar and add some odds and ends of other cheeses that I might have on hand, like aged provolone, aged gouda, vella jack etc.

I also like to make mac and cheese with gruyere or compte.

But Goodweed is very right, it's all about your personal preferance.
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Old 01-23-2008, 11:57 AM   #20
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My favorite recipe I learned in cooking classes uses Parmigiano Reggiano and either Swiss or French Gruyere. Heavenly recipe I don't make too often, might be about time to bake some!
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