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Old 02-14-2009, 05:32 PM   #11
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Location: Bucerias, Nayarit, Mexico
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Thanks, Callisto! I've never tried freezing the leftovers from mac and cheese. I think it might change the texture of the sauce....but then Stouffers does it all the time, don't they? Cheddarella sounds good...DH can sniff out Velveeta wherever I try to hide it, so I've never used it in mac and cheese. Bacon on top? How can you go wrong with bacon? I've served it with little fried pork sausages on top, also good with sliced fresh tomatoes on top. Have fun!

Saludos, Karen
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Old 02-14-2009, 05:38 PM   #12
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I have to say, for a first attempt it was pretty good. It was a little grainy but I think I let the milk and butter/flour mixture go a bit too long. It was good. I ended up with cheddar, mozarella, Velveeta and a hint of parmasian as the cheese. Top with bacon and cheddar. I will definitely try again because the first batch came out quite edible. I did add a dollop of sour cream to a couple of bites, just out of curiosity and it was very good. Thanks again for the recipe.

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Old 02-14-2009, 05:51 PM   #13
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It was a little grainy
Did you add the cheese off the heat? As long as you don';t overcook it, it should be fine. A bit of sour cream is always good.

I find it does change texture when frozen, not a bad thing, just different. Stouffers can do it because they flash freeze at temperatures I can only imagine. Bacon on top, or leftover ham inside is always nice.
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Old 02-14-2009, 06:01 PM   #14
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I did add the cheese off the heat, it could just be I'm not used to real mac and cheese. I've added a picture. This was after it cooled so it would stay together. Again, this was another hit with my cats (apparently they like my cooking far better than my daughter ). At least someone's easy to please in this house.
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Old 02-14-2009, 06:25 PM   #15
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It looks wonderful!!!
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Old 02-15-2009, 02:34 PM   #16
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Here's mine that uses Evaporated Milk:

Macaroni and Cheese (Stove Top)

8 ounces elbow macaroni -- uncooked
1 teaspoon kosher salt
4 tablespoons butter
1/2 teaspoon freshly ground black pepper -- or to taste
2 large eggs
3/4 teaspoon dry mustard
6 ounces evaporated milk
10 ounces sharp cheddar cheese -- shredded
1/2 teaspoon Louisiana-style hot sauce -- or to taste

Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well to coat. In a small bowl, whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir the egg/milk mixture into the hot pasta, then add the cheese. Reduce the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.

Serving Size : 4
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Old 02-18-2009, 03:31 AM   #17
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About the only recipes that are my own are for stove top noodle dishes and I absolutely LOVE playing around with mac n cheese.

Instead of using cream I've used Ranch Dressing ( yes I know it's for salads but I was out of milk one time and mac n cheese with water is yucky). I've also used a small can of mushroom soup ( just the condensed stuff no water added). Cream of chicken works well too ( and gives it an interesting flavor).
For the cheese I love the grated 4 cheese mexican blend because it is mild and yet has a good flavor that is not overwhelming ( plus Sargento brand is super fine grated so makes for melting it so much smoother).
If you like veggies you can always add some finely chopped broccoli and finely shredded carrot ( I have a mini food chopper I use for doing that).

So as a recipe it would look something like this:

In your medium pot cook your noodles as directed.
When done turn your heat down to low ( med-low)
Drain noodles.
Put noodles back in your pot.
Now with the pot of noodles back on the stove top you wanna add in :

1 TBS butter ( optional really)
1/4 cup of ranch
OR 1/2 to 1 10 oz. can of cream of chicken or cream of mushroom soup ( depends on how much noodlage you've cooked up)
2-3 cups of shredded cheese ( or however much cheese you like really)
Stir all this on low ( med-low).
Your cheese should get all blended and gooey quite fast. When that happens take it off the heat and serve.

For veggies you can add them right away for a crunch ( and some vitamins) or you can cook them a bit before stirring in.

For seasoning you can add whatever floats your boat. Heck you can add baco bits too if you like.

At any rate the recipe is just an approximation as I'm one of those eyeball it and toss it in rather than stringently measure it out types when I'm "free for all " ( instead of recipe) cooking.

I hope this has helped.

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Old 02-18-2009, 06:08 AM   #18
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Location: San Jose, Costa Rica, Central America
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Try this video recipe from Chef John Mitzewich: Food Wishes Video Recipes - Free Video Recipe Blog

His recipes are always great and his instructions are clear and well-explained.

"Iím going to break one of the rules of the trade here. Iím going to tell you some of the secrets of improvisation. Just remember ó itís always a good idea to follow the directions exactly the first time you try a recipe. But from then on, youíre on your own." - James Beard
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