I can't get enough of the stuff whether I make it or someone else does! I know it's not the best thing for you especially if you want to loose weight
but does anyone else love it?
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Is anyone else macaroni and cheese crazy?
- Thread starter cattybird
- Start Date
I love it! Most of the time it's Velveta shells and cheese, but sometimes I go all out and make crock pot macaroni and cheese.
I get the generic shells and cheese box. Ate it 3 times last week.
I never buy it in the box but I've been craving the real stuff (saw a food network show with souther mac and cheese...all gooey and beautiful
)
I have a hard time thinking of anything that came out of a box as being macaroni and cheese. If I didn't grate the cheese off a block of extra old white cheddar, it's a pale imitation -- or an orange imitation, as the case may be.
Oh, and yes, I'm rather addicted, and we'll need to have it soon.
thanks guys......I could eat the stuff every meal......want some.....want some.....mind you, I just had it twice since Friday, lol!
We enjoy it every now and then
I LOVE LOVE LOVE Mac & Cheese! I usually make mine from scratch.
Mac & Cheese is a huge favorite down in the South....as are cheesy grits!
If you're watching your weight- try using whole grain pasta shells (they make yummy whole grain varieties now!)....and do light cheeses like monzorella, parmesean and gouda (buy the light versions of those and then melt them together with a pinch of olive oil.) I season mine usually with onion,garlic, basil, black peppercorn and a pinch of chili powder....I sprinkle breadcrums throughout everything and mix it together....then I sprinkle more breadcrums and cheese on top and bake it in the oven at 350 for about 20-30minutes. Then the KEY is to put it on broil for just a few minutes until it turns a gorgeous golden color! It's yummy
I use that recipe sometimes, but other times I like to mix up the cheeses or spices a bit and get creative (I've used small amounts of sourt cream and cream cheese in my past recipes and they've turned out awesome too...just use a little though!)!
It's also amazing with "Smart Taste" pasta which tastes like white enriched pasta but has extra calcium & fiber....and if you're obsessed with chedder it's awesome with that too for those that don't need to watch their weight! Sometimes I find the block cheese on sale at the grocery store (the GOOD stuff in the dairy section with all the different cheeses! Goudas, glouchester....etc....they're AWESOME in mac & cheese....the key to those is to melt them slowly in a double boiler thing (with the water in a pot on the bottom and the cheese in another pot on top so that it doesn't burn.....you have to continually stir it too but it's awesome. (sometimes I add milk or a pinch of cream if it is too thick.)
Sometimes when I'm too lazy to make my own though I use the box stuff
If you're watching your weight- try using whole grain pasta shells (they make yummy whole grain varieties now!)....and do light cheeses like monzorella, parmesean and gouda (buy the light versions of those and then melt them together with a pinch of olive oil.) I season mine usually with onion,garlic, basil, black peppercorn and a pinch of chili powder....I sprinkle breadcrums throughout everything and mix it together....then I sprinkle more breadcrums and cheese on top and bake it in the oven at 350 for about 20-30minutes. Then the KEY is to put it on broil for just a few minutes until it turns a gorgeous golden color! It's yummy
It's also amazing with "Smart Taste" pasta which tastes like white enriched pasta but has extra calcium & fiber....and if you're obsessed with chedder it's awesome with that too for those that don't need to watch their weight! Sometimes I find the block cheese on sale at the grocery store (the GOOD stuff in the dairy section with all the different cheeses! Goudas, glouchester....etc....they're AWESOME in mac & cheese....the key to those is to melt them slowly in a double boiler thing (with the water in a pot on the bottom and the cheese in another pot on top so that it doesn't burn.....you have to continually stir it too but it's awesome. (sometimes I add milk or a pinch of cream if it is too thick.)
Sometimes when I'm too lazy to make my own though I use the box stuff
Originally Posted by libby74
must.....have.....recipe.......please?
I'm a mac & cheese freak---even that nasty stuff with powdered cheese is better than no mac & cheese at all.
Mac N Cheese recipes - take your pic! http://allrecipes.com/recipes/pasta/...heese/Top.aspx
My mom basically made the Homemade Mac N Cheese bake.
Nikki - LOVE the toasted breadcrumb topping!!!!!!!!!!!!!!
My mom basically made the Homemade Mac N Cheese bake.
Nikki - LOVE the toasted breadcrumb topping!!!!!!!!!!!!!!
Funny you should post this because MIL made "vomit" tonight.
That is basically anything she can make with mac and cheese all thrown into the pot together. She used the small shell type pasta, velveeta, left over spagetti and meat sauce and it was GOOD! She's made it with chicken breast, tomato sauce and mozzerlla cheese, put ham, pork, anything that is left over and just mixed it up together (hence the name...I prefer "mystery casserole", but that's just me).
As for Mac and Cheese by itself, I'm not a big fan...unless I can put stewed tomatoes over it!
As for Mac and Cheese by itself, I'm not a big fan...unless I can put stewed tomatoes over it!
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I like mac & cheese, but never from a box, always made from scratch.
We've always done breadcrumbs and cheese on top, then grilled to finish. Haven't tried mixing breadcrumbs throughout, I might do that next time
I've always loved Mac and Cheese!
But now that I'm pregnant... I think it's the closest thing I've had to a craving yet!! If I wasn't trying to eat healthy, I think I'd end up with at every meal.
And while I do like the REAL stuff better, I'm not so picky, I'm quite happy even with the powdered stuff.
But now that I'm pregnant... I think it's the closest thing I've had to a craving yet!! If I wasn't trying to eat healthy, I think I'd end up with at every meal.
And while I do like the REAL stuff better, I'm not so picky, I'm quite happy even with the powdered stuff.
But then, who am I to judge? I have to admit that, when I was a kid, I used to eat cold leftover mac'n'cheese for breakfast -- dipped in ketchup.
I had shells and cheese from a box tonite, rice a roni brand if I remember right?
I added hamburger.. oh and a couple wedges of "garlic and herb" la vache cheese to add a lil flavor.. me and my baby both ate good.
We eat a lot of mac and cheese here.
My brother saw me making it and said "but that's not hamburger helper, you cant add hamburger to that.." LOL
I added hamburger.. oh and a couple wedges of "garlic and herb" la vache cheese to add a lil flavor.. me and my baby both ate good.
We eat a lot of mac and cheese here.
My brother saw me making it and said "but that's not hamburger helper, you cant add hamburger to that.." LOL
Alton Brown has a good recipe for mac and cheese. It's really not bad.
AB's Stovetop Mac and Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
________________________________________________________
Here's an interesting and good take on mac and cheese. I like it because you don't have to cook the pasta ahead of time. Dark Mavis, this is the one that I PM'ed to you:
My Mom's Mac and Cheese
2 cups uncooked elbow macaroni
4 cups milk (can use evaporated skim milk for half the milk amount, if desired)
1 lb. sharp Cheddar, cut in cubes or slices (can add more)
2 Tbsp. butter or margarine
Salt and pepper to taste
Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Place half of uncooked pasta in casserole. Add half of the cheese cubes or slices. Pour 2 cups milk over pasta. Repeat with remaining pasta, cheese, and milk. Dot with butter pats. Sprinkle with salt and pepper.
Bake 45 to 60 minutes or until top of casserole is nicely browned and casserole is set.
Note: My mother swears that this is better in a glass casserole, not a metal one. She uses whole milk, too. She doesn't skimp at all on the cheese and will sometimes even add a bit more than a pound. Four cups of milk may seem like a lot, but you have to remember that the pasta is not cooked, so it will absorb the moisture. Feel free to top with toasted breadcrumbs, if desired.
AB's Stovetop Mac and Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
________________________________________________________
Here's an interesting and good take on mac and cheese. I like it because you don't have to cook the pasta ahead of time. Dark Mavis, this is the one that I PM'ed to you:
My Mom's Mac and Cheese
2 cups uncooked elbow macaroni
4 cups milk (can use evaporated skim milk for half the milk amount, if desired)
1 lb. sharp Cheddar, cut in cubes or slices (can add more)
2 Tbsp. butter or margarine
Salt and pepper to taste
Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Place half of uncooked pasta in casserole. Add half of the cheese cubes or slices. Pour 2 cups milk over pasta. Repeat with remaining pasta, cheese, and milk. Dot with butter pats. Sprinkle with salt and pepper.
Bake 45 to 60 minutes or until top of casserole is nicely browned and casserole is set.
Note: My mother swears that this is better in a glass casserole, not a metal one. She uses whole milk, too. She doesn't skimp at all on the cheese and will sometimes even add a bit more than a pound. Four cups of milk may seem like a lot, but you have to remember that the pasta is not cooked, so it will absorb the moisture. Feel free to top with toasted breadcrumbs, if desired.
I just had my last box of shells and cheese. Anybody want to get me some more?
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