MACARONI AND CHEESE !!! !!!

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

I am currently having dinner as i post this.

You've never eaten my mum's macaroni & cheese Mark C!

- Macoroni
- Cheese
- Sliced hot dog

Try it today!

Aw, man, Mac N Cheese is the only thing about America I really miss. Especially Velveeta Shells and Cheese. Whenever any friends go back, that's the only thing I ever want them to bring me home. So yay for Nicole G sending me a huge packet!

Mac N Cheese is just a different beast in England. I mean, it's nice and all, but it just seems wrong to *bake* it. It should be boiled and mushy. Not crunchy. Though I do have to admit I really love the Sainsburys Blue Parrot Cafe organic Mac N Cheese with the crunchy bits. I mean, Mac and Cheese should *not* be healthy and organic. Unless, of course, it is Annie's, which is the Food of the Gods.

Mmmmmmmm, now I'm really hungry.

- piece of cheddar so old it has cracks in it
- milk that will go off tomorrow
- opened packet of butter that has taken on the smell of what used to be in the fridge

and the supermarket is shut, then I will make macaroni cheese.

http://www.stiltoncheese.com/Images/recipestilton.jpg

Marconi & Cheese!

Macaroni and Cleese!

Macca and Cheese

http://www.cabotcheese.com/recipes/um_images/BakedMacaroniandCheese.jpg

My mother used to make this occasionally as an exotic treat. Mmmm, pretty tasty. I remember eating it once while listening to "Wish You Were Here" for the first time, oh the Proustianity.

My mother still makes this - both English style topped with cheddar and breadcrumbs, and Italian style with fresh parmesan and a mixture of other cheeses [I forget which]. We don't use macaroni though - penne seems to work better because there's more room inside for the sauce.

i made a gruyere/prosciutto mac n' cheese once, baked in the oven. mmmmmlkfdlknglfdkn

you know what is really really good in mac and cheese?? a tiny pinch of nutmeg.

frunkfurter slices are nice in mac n cheese.

blecch

imagine pork and cheese in the same pasta dish! OMG

Mmm many cheeses, pref very sharp ones and a sharp cheddar base or you just get creamy feel with no taste. Nutmeg, a little curry powder, some people like onions (not me), some kielbasa browned and sliced, or Italian sweet sausage, or (YES) other cured meats but should be at least a little hearty. I don't like breadcrumbs, they just seem like unnecessary starch on starch.

GODDAMN IT, WEATHER TURN COLD ALREADY.

https://food52.com/shop/products/724-natural-stone-mortar-pestle

I meannnnn

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.

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

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

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