Mac and cheese

[BETH]

what kind of cheese do u use

[76Highboy]

I don't know but I do know that once you know what cheese to use then you need to cut the cheese.

[BETH]

And i am sure u know how to do that

[cycloneman]

the kind that comes in the mac and cheese box silly.

what did you think i was gona say toe cheese?

[BETH]

oh come on now someone knows how to make it from scratch

[soundguy]

if i bake M&C when I used to ).. I'd use a lil meltedvelvita as a sauce.. then layer shredded mild cheddar over it and bake.

[BETH]

ok thanks

[soundguy]

now i'm hungry for mac n cheese..

[carver]

Beth, chedder is the most common cheese used in making Mac and Cheese. But you can use other types of cheese. I really like the extra sharp chedder myself. Remember that some cheeses will not work, because they will not melt to a creamy texture. Cheddar, extra sharp cheddar, mozzarella, colby, monterey jack, and muenster, are just a few of the cheeses that work well, and they can even be mixed.

[carver]

And let's not forget to add a little (or a lot) of bacon!

[soundguy]

yer killin me.. I can't eat bacon or cheese much anymore. love the stuff!

peperjack.. mmmmm.. on a nice whet cracter with a lil mustard and some salami.. used to be good stuff!

[Crpdeth]

I hate that for you, Soundguy, but I feel your pain, brother... Too much dairy doubles me over with pain because of the inability to digest the fat, but I still cosume it cautiously in small portions.

Beth... I don't know my wife's recipe, but I do know that she uses Velveeta, butter and milk in it and it is amazing! Mattison can't get enough.


Crpdeth

[carver]

Next time you make that Mac, and Cheese, add a few sprinkles of cheese that didn't go into the meal, sprinkle on some crumbled bacon, and some Frenche's fryed onions. Pop it in the oven utill the cheese on top starts to brown!

[howlnmad]

We use a combination of mild, sharp and extra sharp cheddar.

[BETH]

I'M hungry now

[BETH]

Have to try it this week-end

[wv hillbilly]

limburger!!!!!!!!!!

[carver]

I love cheese! Limburger sandwiches, with a slice of sweet onion! Oh my! Good thing I don't have any in the house at the moment! Mac and cheese with crab meat! Or maybe some tuna! Cook up that Mac and Cheese, spread it out on a pan, about 1" thick, and let it cool till it can be sliced into squares. Dip it in some pancake batter, or your own beer batter, and drop it in the deep fat fryer!

[Twicepop]

Originally Posted by BETH

what kind of cheese do u use

Sharp cheddar, a little bit of swiss, and Campbells cheese soup.

[ozo]

According to my Grandmother,
so now, according to me ,
it is Velveeta cheese, whole milk, and butter.
[of course, I meant use elbow macaroni also]
Stove-top or baked.
That's for mac-n-cheese.

Mac-n-cheese casserole is simply the same,
but you add the cooked beef, or bacon, or crabmeat.
Then bake. [meat should be cooked first before adding]
[exception: tuna can be added right in, no cooking]
We have also used pork loin, venison, cabrito, etc.
Even thick sliced fried bologna.
Mac-n-cheese casseroles can be made with different
pasta [noodles] for a variety.Other items to your liking.

[soundguy]

hmm.. hadn't thought about cheese soup.

I've used cream before and cheese.. even cottage cheese or ricotta in a baked mac...

[soundguy]

have done the M&C caserole with tuna as well.

good on toast.

but then so is cream of mushroom soup condensed, no extra water.. adn adding rice.. make sa great toast topper...

[Old Grump]

Mac and cheese or any casserole I like to use Gruyere and sharp white cheddar in white sauce. I'm a little old fashioned.

For cheeseburgers and toasted cheese sandwiches a thin slice of Limburger along with a slice of medium sharp cheddar or year old longhorn. I use what I can get but those are my favorites. Sometimes a thin slice of ham or crispy bacon on the toasted cheese.

A thick slice of Bermuda or Vidalia onion completes the sandwich.

[ka64]

Extra Sharp cheddar, velvetta, parmesan, muenster, Gruyere, bacon, canned corn, milk & put it in the smoker for an hour.