Don't forget to deep fat fry some for that extra artery clogging goodness
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Don't forget to deep fat fry some for that extra artery clogging goodness
Quote:
Originally Posted by atomicboy
If Alton Brown saw this post I think he'd flip out and go on a killing spree
Even homemade velveeta and cheese tops the velveeta boxed stuff, and is quicker to make. Throw some elbows in the water, heat some milk and melt in some velveeta. 100x better than kraft.
When it was my little sister's time to make dinner as a kid, she would always make that and add cut up hot dogs. I had to keep a wife beater shirt to wear for those dinners.
When I was in college I used to mix a can of cream of chicken soup with a box of mac and cheese...not very elegant but for a couple bucks it went a long way...
We do:
applewood bacon
grilled chicken
truffle oil=$$$$$$$$$
Ummm.... how is that any different than the boxed stuff? Velveeta = Kraft product, the cheese sauce in the pouch in the box is mainly Velveeta cheese product and milk, and the noodles are noodles (I kinda like the shells.) Way less PITA than keeping Velveeta around just to occasionally make M&C, no?Quote:
Originally Posted by grrrr
nice thread.
My personal fav is to add CURRY POWDER
that, or various hot sauces.
One of the few great cheese and seafood dishes is Peruvian, Scallops Parmagiana...Quote:
Originally Posted by grrrr
http://www.alibaba.com/product-free/...armigiana.html
Dehydrated garlic (or fresh..but I forget about it and it goes bad) is a good addition, too. Just don't do too much--it can get overpowering fast.
Loose bechemel
Montegrappa or asiago vechio/fontina blend
peas
Parma
Here is one of my favorite recipes...my mom's (kinda backwoods, but fuck is it good!)
1 box tuna shell noodles
1 block of Velveta
1 can of PBR
1 can of SPAM
cook the shells and after draining, add the can of PBR, cook until it boils down, in the meantime, cut spam into chucks and heat up in frying pan.
Noodles done, add velveta and spam and mix it all up....eat.
Yummy!!!
dont use milk use sour cream
Dude, Velveeta is like Twinkies. It never goes bad. And then you can double up on the cheesy goodness, or doctor around with replacements for the milk. Besides, is there anything better than a velveeta and spam on honky white death bread grilled?Quote:
Originally Posted by Tippster
A true redneck microwaves his velveeta and spam sammys.
A couple years ago I came back from skiing hard all day, and hadn't eaten anything. Had little more than a bottle of jameson in the cupboards, and no cash to go grocery shopping. Started sipping on the booze, kinda forgot I was hungry. A friend came over and smoked me up, hunger came back with renewed vigor. Soon found a box of velveeta and shells tucked way back in the cupboard over the stove, cooked and ate the entire thing. I don't think my stomach has ever felt so disgusting, and I once ate taco bell 3 times in 12 hours. I'm pretty sure most of that cheese is still in me somewhere. Haven't touched the stuff since.
There was a recipe in Skiing about two years ago that is really good. All it needed was some bacon...
8 tbls butter
6 tsp flour
1/2 tsp cayenne
3 3/4 cups milk
4 cups grated cheddar cheese (6 is better)
1 lb macaroni
1 1/2 cups heavy cream
1/2 cup fresh breadcrumbs
(optional - 4-5 thin strips crispy bacon - crumbled & sprinkled on top)
Start cooking pasta.
Melt the butter in a separate pan , add flour & spices, then add hot milk stir until it thickens. Then add two cups of cheese until melted.
Drain cooked pasta and mix with cheese sauce. Spread 1/2 cup (or more) of cheddar cheese on the bottom of large baking dish. Layer macaroni, then grated cheese, then macaroni. Top with remaining graded cheese and then with the heavy cream. Sprinke breadcrumbs sauteed in a pat of butter over everything and bake - 350° for 30 minutes.
Have a beer with it... enjoy.
1 lb Elbow macaroni
1 can Campbell's cream of celery soup (or cream of mushroom)
1 lb American Cheese
1 tube Ritz crackers
1/2 stick of margarine/butter
1 chicken breast
1/2 package steamed broccoli
milk
While boiling macaroni according to box directions -
Put can of soup in saucepan - add 2 cans of milk. While simmering this on low heat, add about 3/4 lb of of cheese. Just take slices and break them into small pieces. While simmering, they will melt in. Add a few shakes of pepper. In the end, you will have a thick soup - no chunks of cheese showing.
Take ritz crackers and put in bowl - mash with a potato masher, or crush by hand. You can either melt 1/2 stick margarine or butter in pan, then add crackers and stir, or melt butter in microwave and pour over crackers and stir in.
Mix chopped up cooked chicken breast, 1/2 bag steamed broccoli and the cooked macaroni. Put the cooked mixture in casserole dish, add soup mixture (it will be very soupy, don't worry, macaroni will absorb the soup). Place the remaining slices of cheese on top of macaroni and soup.
Cover with buttered ritz crackers.
Bake @350 about 15 minutes - just till crackers get brown.
I know... it sounds weird but it is awesome!
I decided to make it today... yum.
http://www.tetongravity.com/forums/a...1&d=1262042263
the new Brew Pub in my town does a mean Lobster Mac and Cheese for $16.96 with the crunchies on top.
Thanks Jimmy: Pancetta & Lobster Macaroni & Cheese Recipe
My buddy has a killa Mac n cheese recipe, next time I watch him make I will have to write it down. He makes a rue or what ever it’s called and slowly works two kinds of cheese into that. He partially cooks the noodles and when it all is combined they finish cooking in the oven.
Recently I got a LTS bucket of Chefs Banquet mac n cheese. Made a bit to try it out and it was not bad. I like to add crumbled bacon to most of mine but not too much.
Bon appetite
Kids like Annie’s. Not sure why.Quote:
Originally Posted by Tippster
But velveta. Ugh. Cheese should not come oozing out of a foil pouch.
And for that matter it shouldn’t be a dry powder.
It should be cheese. In a cheese shape and form.
With or without mold.
There is only one true Mac 'n' Cheese and it is from the Clarkston Union in Clarkston, MI.
Although Kenji Lopez-Alts recipe in the Food Lab Cookbook is pretty damn good too.
That's why you go big with the green chile.Quote:
Originally Posted by SB