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Old 02-22-2017, 03:00 PM   #1
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Mac and Cheese

After reading this, and sharing this with my family, we discussed the seriousness of sharing your Mac and Cheese. My hubs said that it was clear that the woman didn't understand the serious implications of what happens when there isn't enough Mac and Cheese.
My son then said that when they went to prison, if they went to prison, that while in prison they would be asked, "what got you in the clink?" and the answer to that was, "Mac and Cheese".
Food news always tickles my funny bone.
Fight over noodles sparks clothes fire at Dousman home
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Old 02-22-2017, 04:11 PM   #2
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ATK Mac and Cheese New Recipe

Mac and Cheese! An American institute not to be messed with.

ATK has an article in the March/April 2017 issue of Cooks Illustrated for a 20 Minute One Pot Mac and Cheese. And from the photo of the finished product, it comes out so creamy! They cook the pasta in "Milk". Then adds the other ingredients without draining the pasta. Well worth taking a look at. If you have patience, the video will be available on April 17th.
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Old 02-22-2017, 05:11 PM   #3
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This is the best mac & cheese we've ever made!

Macaroni and Cheese My Way Recipe | Food Network
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Old 02-22-2017, 06:08 PM   #4
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I saw a three-ingredient recipe for mac and cheese that I'm planning to try. 5 ounces each of macaroni, cheese and evaporated milk. Couldn't be easier.
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Old 02-22-2017, 06:57 PM   #5
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I saw a three-ingredient recipe for mac and cheese that I'm planning to try. 5 ounces each of macaroni, cheese and evaporated milk. Couldn't be easier.
No seasonings at all? I couldn't keep myself from adding some.
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Old 02-22-2017, 07:04 PM   #6
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No seasonings at all? I couldn't keep myself from adding some.
I know. This is a basic recipe I got from Seriouseats.com. It's a starting point.
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Old 02-22-2017, 07:07 PM   #7
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I know. This is a basic recipe I got from Seriouseats.com. It's a starting point.
I've made a similar recipe before. It had just a few more ingredients It was good. We like a crunchy top, so I sautéed some bread crumbs and Parmesan cheese in butter for serving.
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Old 02-22-2017, 07:25 PM   #8
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Golden Grain used to make a boxed mac and cheese where all you did was boil the water and add their cheese. It was delicious and of course, it's been gone for decades now.
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Old 02-23-2017, 08:50 AM   #9
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My current macaroni cheese (in the freezer waiting for me to need it) has brocolli, peas and (unsmoked) bacon in it. Who knows what will go in the next time

I put curry powder in the sauce once - an experiment. It was OK but I wouldn't bother again.

I expect the above is sacrilege to those of you in the home of mac 'n cheese.
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Old 02-23-2017, 09:03 AM   #10
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I disslike Mac Cheese, yes I have done over 20 recipe of it now, still not something I go all nuts about, it taste bland and fatty.
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Old 02-23-2017, 09:13 AM   #11
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I disslike Mac Cheese, yes I have done over 20 recipe of it now, still not something I go all nuts about, it taste bland and fatty.
Basic macaroni with cheese sauce is boring - it's what you add that makes it interesting.
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Old 02-23-2017, 09:43 AM   #12
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The best mac and cheese for us is 3 cheese. It seems like no matter which types of cheeses I make it with, as long as there are 3 of them, the taste is fantastic.
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Old 02-23-2017, 09:58 AM   #13
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Quote:
Originally Posted by Mad Cook View Post
My current macaroni cheese (in the freezer waiting for me to need it) has brocolli, peas and (unsmoked) bacon in it. Who knows what will go in the next time

I put curry powder in the sauce once - an experiment. It was OK but I wouldn't bother again.

I expect the above is sacrilege to those of you in the home of mac 'n cheese.
You might be surprised at what people here put into mac 'n cheese
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Old 02-23-2017, 10:36 AM   #14
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Mad Cook: I do it at least once a year for American friend, she loves and says mine is spot on and perfect and I just find it fatty, greasy and yuck.
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Old 02-23-2017, 11:41 AM   #15
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Mad Cook: I do it at least once a year for American friend, she loves and says mine is spot on and perfect and I just find it fatty, greasy and yuck.
That doesn't mean all recipes are the same. It just means she likes it that way.
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Old 02-23-2017, 01:30 PM   #16
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GotGarlic: I know I have done 20 recipes, every one tried and tested and it doesnt matter, I have no love for this dish.
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Old 02-23-2017, 03:21 PM   #17
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Well, mac and cheese is probably based on German/Austrian Kaesespatzle. The ladies probably just used the cheeses they had easy access to in the U.S. We made this a little over a year ago, 1/23/2106 to be exact, and then forgot about it. It's rich and buttery and gooey, and European in origin. I'm ready to make it again.

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Old 02-23-2017, 03:44 PM   #18
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As Blissful mentioned, I too use several different cheeses for mac and cheese. Usually it's some kind of cheddar, Monterey jack, and I LOVE smoked gouda in mac and cheese. If I'm out of smoked gouda, I'll go get some.

I usually add a couple of pinches of cayenne to the milk/cheese before I mix in the pasta, and also a sprinkle of toasted bread crumbs on top during the last few minutes of baking. Oh, and extra saucy - I don't like a dry mac and cheese.
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Old 02-23-2017, 04:11 PM   #19
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Quote:
Originally Posted by CraigC View Post
This is the best mac & cheese we've ever made!

Macaroni and Cheese My Way Recipe | Food Network
I'm not normally a fan of mac & cheese.

It's crazy the name of this recipe gives no clue of how fabulous it sounds when reading it. How can it go wrong with just the bacon and shrimp?
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Old 02-23-2017, 05:24 PM   #20
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Quote:
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I saw a three-ingredient recipe for mac and cheese that I'm planning to try. 5 ounces each of macaroni, cheese and evaporated milk. Couldn't be easier.
My mother always had a good supply of evaporated milk on hand. Mac and cheese, mashed potatoes, corn chowder, etc. And I started all my babies when they were about five months old on it.
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