MACARONI AND CHEESE !!! !!!

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Gawdamn I do luv you so

James Blount (James Blount), Sunday, 13 April 2003 08:00 (seventeen years ago) link

Me heapum much wonder uponst thoust elbow splendour

James Blount (James Blount), Sunday, 13 April 2003 08:01 (seventeen years ago) link

this thread rawwwwwwwwwwwwwkkkkkkssssss

jewelly (jewelly), Sunday, 13 April 2003 08:06 (seventeen years ago) link

It's not actually that nice though, is it? What's the dilly with this American fascination for macaroni cheese?

Mark C (Mark C), Sunday, 13 April 2003 08:11 (seventeen years ago) link

Macaroni cheese is best with a blend of cheeses; red leicester for colour, mozarella for texture, parmesan and mature cheddar for flavour; also cut up bacon into many ickle bits and fry till crispy and add that; plenty of black pepper and a few drops of Tabasco sauce add excitement!; remember to put plenty of cheese on top and grill it before serving so it goes crispy gold-brown.

Nick Southall (Nick Southall), Sunday, 13 April 2003 08:14 (seventeen years ago) link

We know how to make it - you trans-Atlantic fukkers swallow whatever MacCorp's rocking the frozen food section this week and think you getting the real deal Mac and Cheese when the reality's closer to yellow paint-by-numbers powder and leftover Hasbro tubes. Elbow plus cheddar ain't no rocket science y'all.

James Blount (James Blount), Sunday, 13 April 2003 08:15 (seventeen years ago) link

1 part elbow, 9 parts cheese

James Blount (James Blount), Sunday, 13 April 2003 08:17 (seventeen years ago) link

I agree.

RJG (RJG), Sunday, 13 April 2003 10:02 (seventeen years ago) link

Oh, man, that Stouffer's microwave variety is particularly nasty and wonderful. Mac and cheese is like sleazy sex. Yum.

Chris P (Chris P), Sunday, 13 April 2003 10:40 (seventeen years ago) link

One word. YUMMY!!!

ali (ali), Sunday, 13 April 2003 11:46 (seventeen years ago) link

Ooh, I love mac & cheese! Pref. baked in a casserole dish, w/ lots of paprika added, even better when the cheddar doesn't melt all the way through and the mac is surrounded by little cheese gobs.

Jody Beth Rosen (Jody Beth Rosen), Sunday, 13 April 2003 13:04 (seventeen years ago) link

Our very own Bryan shows off his love of KD (caution: may be faked).
http://homepages.dsl.ca/~sean/dumbstuff/kd-victory.jpg

Sean Carruthers (SeanC), Sunday, 13 April 2003 13:05 (seventeen years ago) link

ugh! nice if it's made like my mum makes it but rough if it comes out a tin or in any cafeteria in England.

dog latin (dog latin), Sunday, 13 April 2003 13:08 (seventeen years ago) link

I like home-made best...

jm (jtm), Sunday, 13 April 2003 13:12 (seventeen years ago) link

Velveeta Shells & Cheese is good, as long as you don't confuse their version of "cheese" with real cheese. It's a science project unto itself.

Jody Beth Rosen (Jody Beth Rosen), Sunday, 13 April 2003 13:17 (seventeen years ago) link

http://www.imgmag.org/images/gillanders/toughguyluvsmaccheese.jpg

RJG (RJG), Sunday, 13 April 2003 13:26 (seventeen years ago) link

I won't eat it. The worst pasta ever.

Sean (Sean), Sunday, 13 April 2003 15:06 (seventeen years ago) link

The Stouffer's variety with broccoli is pretty good. The broccoli is kind of limp and brown, but if you mix it in with the macaroni and cheese it's decent, especially if you're extremely drunk.
And Annie's Macaroni and Cheese is the best.

kirsten (kirsten), Sunday, 13 April 2003 15:11 (seventeen years ago) link

Are Sean and Bryan secretly Terence and Phillip?

Nicole (Nicole), Sunday, 13 April 2003 15:14 (seventeen years ago) link

NO!

Bryan (Bryan), Sunday, 13 April 2003 16:27 (seventeen years ago) link

haha!

James Blount (James Blount), Sunday, 13 April 2003 16:29 (seventeen years ago) link

http://pluto.imagemagician.com/images/mandalion/sherrie.jpg


The lady in the middle flashing the peace signs claims to make an excellent five-cheese baked macaroni dish.

Mandee, Sunday, 13 April 2003 16:52 (seventeen years ago) link

Goddamnit, I meant this lady:

http://pluto.imagemagician.com/images/mandalion/sherrie.jpg

Mandee, Sunday, 13 April 2003 16:53 (seventeen years ago) link

SHERRIE!!!!!!!!!!!!

kirsten (kirsten), Sunday, 13 April 2003 16:56 (seventeen years ago) link

awww.

RJG (RJG), Sunday, 13 April 2003 17:06 (seventeen years ago) link

That crocheted sweater is like a dream.

kirsten (kirsten), Sunday, 13 April 2003 17:11 (seventeen years ago) link

you look most taken with it.

RJG (RJG), Sunday, 13 April 2003 17:13 (seventeen years ago) link

I don't think I've ever had macaroni and cheese, I might have done once but I don't think I liked it very much.

jel -- (jel), Sunday, 13 April 2003 17:14 (seventeen years ago) link

B-b-b-but macaroni and cheese is the supreme comfort food of our time.

kirsten (kirsten), Sunday, 13 April 2003 17:15 (seventeen years ago) link

This thread makes me hungry.

rosemary (rosemary), Sunday, 13 April 2003 17:30 (seventeen years ago) link

I like portabello tortelloni with alfredo sauce, or a nice bowl of Shin Ramyun. My drunken comfort food is bacon and two eggs cooked sunny-side-up with some cheddar melted over the top.

Millar (Millar), Sunday, 13 April 2003 17:58 (seventeen years ago) link

Does anyone here actually like this:

http://shop1.alazing.com/gifs/small/z_sp048s.jpg

That Girl (thatgirl), Sunday, 13 April 2003 18:49 (seventeen years ago) link

ugh - greenbean casserole.

James Blount (James Blount), Sunday, 13 April 2003 18:51 (seventeen years ago) link

Ack, no. I had that for the first time this Thanksgiving, with a friend's family. It seemed pretty clearly to be something you had to grow up with to enjoy.

Chris P (Chris P), Sunday, 13 April 2003 18:51 (seventeen years ago) link

Me grew up with and me no enjoy

James Blount (James Blount), Sunday, 13 April 2003 18:53 (seventeen years ago) link

I looooooooooooooooooooove green bean casserole.

rosemary (rosemary), Sunday, 13 April 2003 18:54 (seventeen years ago) link

i do not enjoy it in the least. it is vile yet so prevalant around the holidays.

That Girl (thatgirl), Sunday, 13 April 2003 18:55 (seventeen years ago) link

I think it's okay. It'd be better if it weren't so goopy.

Mandee, Sunday, 13 April 2003 19:00 (seventeen years ago) link

Back to Sean and Bryan and Nicole's trenchant observation, then. ;-)

As for the subject at hand, mac and cheese = brilliant that night. When served as leftovers the following night, AWFUL.

Ned Raggett (Ned), Sunday, 13 April 2003 19:33 (seventeen years ago) link

green beans = dud

Millar (Millar), Sunday, 13 April 2003 19:39 (seventeen years ago) link

Fresh green beans = classic. Canned green beans, or any awful monstrosity like green bean casserole = dud.

Nicole (Nicole), Sunday, 13 April 2003 19:43 (seventeen years ago) link

trudat!

James Blount (James Blount), Sunday, 13 April 2003 19:43 (seventeen years ago) link

Green beans are like spinach. Fresh = godly. Any other way = good fucking god why are you even trying?

Ned Raggett (Ned), Sunday, 13 April 2003 19:46 (seventeen years ago) link

Spinach quiche is good. Spinach is fine cooked as long as there's cheese involved. Pref. lots of cheese. Mmm.

Millar (Millar), Sunday, 13 April 2003 19:57 (seventeen years ago) link

You should use frozen green beans. And they should be french cut.

rosemary (rosemary), Sunday, 13 April 2003 19:58 (seventeen years ago) link

But is it off the motherfuckin' chain?

kraftcanada.com tried putting a cookie on my computer when I loaded this thread. OH NO

Nate Patrin (Nate Patrin), Sunday, 13 April 2003 19:59 (seventeen years ago) link

Ashcroft strikes again!

James Blount (James Blount), Sunday, 13 April 2003 20:00 (seventeen years ago) link

I eat macaroni BUT not with cheese. its with tomato sauce/olives sauce that my mum makes. I have it every wed/thur for dinner.

I am currently having dinner as i post this.

Julio Desouza (jdesouza), Sunday, 13 April 2003 20:02 (seventeen years ago) link

Back to Sean and Bryan and Nicole's trenchant observation, then. ;-)
http://homepages.dsl.ca/~sean/dumbstuff/seanbryant+p.jpg

Sean Carruthers (SeanC), Sunday, 13 April 2003 20:15 (seventeen years ago) link

If you are not used to making white sauces, here's how you do it. For every half-cup of milk, use one tablespoon of butter and one tablespoon of flour. Multiply as needed. Cook the butter with the flour over medium heat for a few moments (use a double boiler if you have one), whisk in the milk, keep whisking till thick, add your grated cheeses till it tastes cheesy enough for you, thin it out with more milk if you need to, and add whatever spices you want. Super quick and you don't have to worry about whether your cheese will melt.

Lily Dale, Tuesday, 28 July 2020 05:53 (two weeks ago) link

I usually use 45g of butter and flour to a pint of milk and add dijon mustard before adding cheese(s) but basically that same process as described above.

calzino, Tuesday, 28 July 2020 06:00 (two weeks ago) link

And use a nice tall 9 litre pan so when I use the hand whisk it doesn't splash everywhere

calzino, Tuesday, 28 July 2020 06:03 (two weeks ago) link

I tend not to use blue cheeses in my mac and cheese because the sauce comes away with a green tinge.

A teaspoon of paprika, one of white pepper and a tablespoon of English mustard in the cheese sauce is my preferred combo - gives the sauce an orange cast which I like, being American and raised on Stouffer’s frozen macaroni and cheese. Breadcrumbs on top are a must, and that’s what a toasted bread heel is for. Let it dry out and then pulse it in a mini chopper (I have a Kenwood one) but always add a tablespoon of Parmesan and a piece of cheddar to the crumbs along with a pinch of paprika, salt and white pepper.

santa clause four (suzy), Tuesday, 28 July 2020 07:33 (two weeks ago) link

Oh, and the seasonings get mixed into the flour so when butter is added, the resulting roux is really orange. Then I begin adding milk and lob mustard in while building the sauce.

santa clause four (suzy), Tuesday, 28 July 2020 07:37 (two weeks ago) link

It will be like A HUNDRED DEGREES here today and you're making me crave mac'n'cheese, that's a miracle.

Melt all the cheeses, and DEFINITELY add kale, it holds up well to baking temps and is so good as a hint of bitterness. I take the center stems out bc of my own issues with texture and just use the leaf parts.

I've never understood bread crumbs on mac. I think it has to do with not liking to combine two starches? Same with potatoes on pizza or serving bread with a meal that already has a starch course like risotto or potatoes. (I do not get the "bread with everything" ppl at all even when I did eat bread.)

There's more Italy than necessary. (in orbit), Tuesday, 28 July 2020 12:35 (two weeks ago) link

I can see kale working but I’ve not tried it. Peas are where it’s at though, as far as green stuff in macaroni cheese

American Fear of Scampos (Ed), Tuesday, 28 July 2020 12:46 (two weeks ago) link

The crumb crust is a texture and flavour thing - it just looks more appetising. Also seconding peas in cheese.

santa clause four (suzy), Tuesday, 28 July 2020 13:21 (two weeks ago) link

https://i.ytimg.com/vi/WMoHsvoPSSA/hqdefault.jpg

calzino, Tuesday, 28 July 2020 13:32 (two weeks ago) link

I've never understood bread crumbs on mac. I think it has to do with not liking to combine two starches? Same with potatoes on pizza

I am being 100% serious when I say you should try macaroni and cheese pizza, it's amazing.

Guayaquil (eephus!), Tuesday, 28 July 2020 14:00 (two weeks ago) link

If you make a white sauce first, the cheddar melts into it fine.

Yeah I take it as a given that you're making a white sauce, people who make mac and cheese by just melting nude cheese into their macaroni are weird!

Guayaquil (eephus!), Tuesday, 28 July 2020 14:00 (two weeks ago) link

this isn't mac'n'cheese but it isn't isn't mac'n'cheese but it is fucking delicious

https://noteatingoutinny.com/2008/11/10/completely-elitist-orechiette-arugula-casserole/

Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:04 (two weeks ago) link

also potatoes on pizza rule but require practice

Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:04 (two weeks ago) link

A potato bake is just a spud pizza without a crust tbf!

calzino, Tuesday, 28 July 2020 14:07 (two weeks ago) link

YES!

Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:08 (two weeks ago) link

That sounds amazing stevie

Guayaquil (eephus!), Tuesday, 28 July 2020 14:21 (two weeks ago) link

It's not a quick recipe and it has numerous methods involved, but it is DELICIOUS and if you squint you can pretend it is healthy.

Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:24 (two weeks ago) link

I don't think I'm physically capable of squinting that hard but it sounds great

Guayaquil (eephus!), Tuesday, 28 July 2020 14:36 (two weeks ago) link

I'm anti-cooked peas because they're too sweet and I hate the texture (again), but I stan for bitter & peppery additions like arugula, kale, broccoli, etc. The kale just bakes really well and doesn't get overdone.

There's more Italy than necessary. (in orbit), Tuesday, 28 July 2020 14:56 (two weeks ago) link

I usually mix broccoli with some bigger pasta varieties and some wholegrain mustard in that sauce. Am deffo up for some kale action now!

calzino, Tuesday, 28 July 2020 15:02 (two weeks ago) link

For some reason I think a dark green like kale, arugula, chard, spinach is amazing in a rich creamy/cheesy sauce but broccoli is just yuck, there's something sulfurous about the way it tastes when hot and creamy.

Guayaquil (eephus!), Tuesday, 28 July 2020 15:41 (two weeks ago) link

fab on a white pizza with fennel sausage, tho

Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 15:52 (two weeks ago) link

Not mac and cheese but my housemate made arugula pesto the other day and it was insanely delicious.

Lily Dale, Tuesday, 28 July 2020 15:58 (two weeks ago) link

arugula in place of basil, arugula and basil blended together?

thank you al for your descriptions of how to make white sauce for mac and cheese

Dan S, Wednesday, 29 July 2020 00:20 (two weeks ago) link

Arugula in place of basil. I think I like it even better than basil pesto.

Lily Dale, Wednesday, 29 July 2020 00:26 (two weeks ago) link

I have made kale pesto several times in an attempt to convince myself I like it and nope

Guayaquil (eephus!), Wednesday, 29 July 2020 00:30 (two weeks ago) link

arugula has a really good flavor, so I can imagine it would make a good pesto, I will try it

Dan S, Wednesday, 29 July 2020 00:33 (two weeks ago) link

I saw some Thai basil pesto in the store. I should have bought it.

American Fear of Scampos (Ed), Wednesday, 29 July 2020 00:49 (two weeks ago) link

I find arugula incredibly bitter. I wonder if that's similar to some people's aversion to cilantro?

Garry Shambling (Leee), Wednesday, 29 July 2020 02:26 (two weeks ago) link

do some people have an aversion to corilantro ? bloody hell, to quote Meades, that sounds about as imaginable as the proposition of the repeat suicide bomber!

calzino, Wednesday, 29 July 2020 07:15 (two weeks ago) link

if I'm making any kind of curry/chilli/onion bhaji type food and I don't have no fresh coriander. I often cry myself to sleep at how much I've failed in the kitchen.

calzino, Wednesday, 29 July 2020 07:17 (two weeks ago) link

do some people have an aversion to corilantro?

A number of people genuinely think it tastes like soap! I think it's a genetic thing?

I love coriander but my genetic issue is I literally can never tell if I am buying a bunch of coriander or parsley from the corner shop and always have to ask the guy if I have the right kind.

Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 09:34 (two weeks ago) link

they do look pretty much look the same. I didn't know that, there is something heavenly about the aroma of fresh coriander to me.

calzino, Wednesday, 29 July 2020 09:37 (two weeks ago) link

My issue isn't really genetic I am just shit at telling the difference between different smells it seems. But the "coriander=soap" thing is totally a real thing.

Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 10:01 (two weeks ago) link

I had it for many years but either it's fading or I'm finding dishes where soap is an appropriate flavor.

Irritable Baal (WmC), Wednesday, 29 July 2020 12:04 (two weeks ago) link

I once bought parsley thinking it was cilantro/coriander. Now if I'm unsure, I sniff it and there's no mistaking one's scent for the other's.

A True White Kid that can Jump (Granny Dainger), Wednesday, 29 July 2020 15:39 (two weeks ago) link

Yeah, it's a source of constant hilarity to my partner that I cannoy successfully purchase coriander unaided

Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 16:13 (two weeks ago) link

Let's get back to pesto, I came home from vacay and my basil has gone BONKERS and now I need to use a lot of it, really fast. I tried using an immersion blender last year and I hated the texture. Do I need a mortar to make this really work?

There's more Italy than necessary. (in orbit), Wednesday, 29 July 2020 16:38 (two weeks ago) link

I make a lot of pesto and always cut the basil up with scissors, stalks and all, then use a hand blender when it and all other ingredients are in the bowl. Comes out fine. I also have a 350ml Kenwood blade mixer, and still cut up basil and parsley before putting them in to chop.

santa clause four (suzy), Wednesday, 29 July 2020 16:44 (two weeks ago) link

I use a food processor. I can see where using an immersion blender would be challenging.

mom tossed in kimchee (quincie), Wednesday, 29 July 2020 18:31 (two weeks ago) link

Mortar and pestle is the way to go imo

Temporary Erogenous Zone (jim in vancouver), Wednesday, 29 July 2020 21:23 (two weeks ago) link

there is something that scans like missed monetising in late period capitalism about how you can get a decent granite mortar and pestle for like 12 quid or whatever, it will last you a lifetime and looks and feels so great. When do they start charging a hundred quid for them!

calzino, Wednesday, 29 July 2020 21:27 (two weeks ago) link

when they make ones that will text you

A True White Kid that can Jump (Granny Dainger), Wednesday, 29 July 2020 21:52 (two weeks ago) link

have a marble mortar and pestle, I love it and it wasn’t expensive either, but it doesn't feel big enough to process a significant volume of pesto, so I use a food processor like quincie

Dan S, Wednesday, 29 July 2020 22:02 (two weeks ago) link

I guess arugula can be a little bitter, but it is also nutty and peppery and I can imagine it would be good in pesto

Dan S, Wednesday, 29 July 2020 23:33 (two weeks ago) link

I'm here for the mortar and pestle talk (I don't like macaroni & cheese). I thought I read that marble wasn't a good material, but I dunno. What's a good material, and also, what size should I get? I'm cooking more South Asian these days and want to grind my own spice mixes & also make curries.

At present I make pesto in the food processor & it seems good to me.

Joey Corona (Euler), Thursday, 30 July 2020 12:06 (one week ago) link

i think the idea is that crushing bursts more of the plant cells than the shearing you get from a food processor, right? it's just a matter of degrees though, you end up with the same flavor, one's just a bit stronger

ciderpress, Thursday, 30 July 2020 12:12 (one week ago) link

I *do* like mac and cheese and I want to make mac and cheese for work lunches next week. show me your best recipes!!

the quar on drugs (Simon H.), Thursday, 30 July 2020 12:22 (one week ago) link

my 4-5" marble mortar and pestle was $25 at sur la table but I think you can get them cheaper. I use it for grinding small quantities of nuts and spices and it works great and is easily cleaned with soap and water.

Since I stopped grinding my own coffee beans I use my coffee grinder for larger quantities of spices, it saves a lot of time

Dan S, Thursday, 30 July 2020 16:21 (one week ago) link


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