MACARONI AND CHEESE !!! !!!

really? i tend not to like pizza/pasta hybrids (eg alfredo pizza)

tracer OTM re: nutmeg also

<i>really? i tend not to like pizza/pasta hybrids (eg alfredo pizza)</i>

more mac and cheese pizza for me, then, excellent

do they not sell it in the UK then? this kraft cheese dinner that u speak of?

I had a macaroni and cheese pie in Scotland a couple of years ago and it was ohmygodamazinglydelicious.

I'm going to be in Portland this weekend and I can't wait to get the mac and cheese at Montage.

my mac n cheese recipe calls mostly for gruyere and parmazing cheese, but also some sharp white cheddar if it is aroud. secret ingredients: pancetta, cayenne pepper, nutmeg.

it's a damn shame the lady is intolerant of lactose.

You can make it for me, Ian.

i will make it for ME, but you can have some too.

Chicago Kevin can vouch, I've fed him mac before. He's got a prized recipe, too, but I'm not sure whether it's mine or a different version.

Laurel's mac 'n' cheese is the stuff of gods. my prized recipe is based on yours with a few minor tweaks (i use more cheese and a couple of different kinds and other things) but i give proper credit when giving out the recipe as jenny will attest.

and laurel, the weather has turned cold here but my oven doesn't work so no mac and cheese for me. though maybe i can halve the recipe and put it in a smaller dish and make it in the toaster oven? when i get enough money to buy food again i'll find out.

think i'm gonna make some ANNIE'S mac & cheese tonight.

You know what else you can get here? Macaroni and cheese, cut into triangular wedges, then DEEP FRIED.

this is why i want to buy a deep fryer. i want to take all my favorite things from Feed, bring them home, and deep fry them. deep fried chicken, deep fried mashed potatoes, deep fried mac 'n' cheese, deep fried green beans, deep fried okra, and deep fried banana pudding.

put the words "deep fried" in front of any food i like and i'm automatically intrigued.

Deep Fried Mars Bar was totally disappointing (sorry to take the focus off wonderful, wonderful mac and cheese for the moment)

Deep fried mashed potatoes, on the other hand, are fantastic. Gregoire's in Berkeley makes them.

More pictures!

Last time I made Annie's (the bunnies/white cheddar) I stirred in right at the very end some blanched asparagus tips and smoked salmon and chopped pecans. And I ate the whole thing.

My son bless him put mac n cheese on a burger then put barbeque sauce on it then put it on a bun and ate it in like 4 bites. I am so proud of my little man.

last time I bought mac & cheese (a couple weeks ago) all the boxes had black people on them. It was kind of odd since nothing else in the store that I noticed had such targeted marketing.

I do like at restaurants when they put like crunchy bread crumbs on top.

Someone asked if we get Kraft Cheese Dinner in the UK.
This is our variant:
http://treefell.com/kcpasta.jpg

I have been trying to find a secret London stash of Stouffer's for years.

Try Harry Hill's loft.

kraft mac an cheese and other abominations against the name of food can be found in Selfridges food hall.

Aldo, hahaha.

Ed, I am not loking for yucky nuclear Kraft anything. Stouffer's = imagine lovely M&S frozen comfort-food M&C made with a "red" cheese instead.

I bought a big hunk of Raclette at the weekend just for making macaroni cheese with. The recipe also calls for dijon mustard, grain mustard and pecorino. It feels kind of exotic - usually I just make a white sauce and grate cheddar into it.

raclette in mac and cheese sounds great but two kinds of mustard is a bit much of a muchness

I'll report back when I've made it, but I'm working late for the next couple of nights. In the meantime I'm doing my best to resist eating the Raclette in chunks.

(working late = no cooking, I meant to say)

they got these macaroni and cheese pizzas at this pizza place i go to, and i didn't think it was gonna be any good but guess what, it's good

I made some earlier with blue brie, white stilton, cheddar and sweetcorn. It was good.

the combination of cheeses you used does sound good

Fortuitous! I have a wedge of Fontina in my freezer, and was thinking that M&C would be the perfect use (probably on the menu for next week).

I heard a "cooking expert" the other week who basically said there aren't many ways to fuck it up by using as many cheeses as poss, the more the merrier - within reason of course!

I’ve made it recently with a recipe that involves layers of alfredo sauce (thinned with a little milk), al dente noodles, and a variety of cheeses, then topped with bread crumbs and dollops of butter and baked.

discovered that some cheeses melt much better than others

i throw crumbled goat cheese into mine specifically because it doesn't melt. every few bites you get a nice chunk of goat cheese. can't complain

I can't put breadcrumbs on mine otherwise the young autist adult I'm also cooking for won't eat it because of issues with texture, ffs!

don't think breadcrumbs are essential

I've been surprised at how different cheeses result in very different outcomes, but I've like all of them

Sometimes i yearn for a toasted crispy french-breadcrumbs layer on my mac n cheese that i haven't had in ages.

Could you do a secret island of breadcrumbs on part of it, just for you?

For my mac and cheese, I use penne for some reason, and I usually make a cheese sauce with sharp cheddar and parmesan and a bit of cayenne. I also wilt down some kale if I have it and put it in. I know that doesn't sound very good but I love it - kale goes really well with cheese, and it cuts through all the richness so you can eat more. I sometimes fry up just a little bit of bacon and add that too; those packages of chopped pancetta from Trader Joe are really handy for that.

Have never thought of kale and cheese before, that sounds interesting

sounds good

really like breadcrumbs, agree they don't have to cover the whole baked dish

When you are cooking for someone with autism with complex texture issues, one fraction of a crumb on their plate is a potential deal killer

I've put kale in my M&C before and it totally works.

my experience is the hard cheeses - cheddar, parmesan, gouda, iberico and manchego - don't melt well, haven't tried goat cheese but can believe it is also not a melting cheese

but most of the soft cheeses do - monterey jack, mozzarella, havarti, st andre, brie, trader joe's triple cream, cowgirl creamery's mt. tam, and any of the other artisan soft cheeses

damn, i think of myself as bougie, but even i am not bougie enough to melt mt. tam into my mac and cheese

That stuff is like $30 a pound!

sorry lol, I bought a small round of Mt. Tam a week ago that cost $17. I served it to a guest and savored the rest for myself, I was just thinking about it

I think there are other soft cheeses that would melt well in a mac and cheese dish

I gotta say, cheddar is traditional and I find that it melts great! (And since I think you need at least a pound and a half of cheese to make mac and cheese, I don't use something super-expensive.)

I've never tried a soft cheese, actually -- I've done a kind of fontina blue cheese combo with some walnuts which was great but almost not mac and cheese anymore?

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