Just curious to what others feel. Last time I used a fork. But on every attempt I always wonder if I'm missing something.
Good point. Perhaps I should have allowed multiple selections.Pretty much the answer to any pasta dish is "fork and spoon" or "garlic bread"
When I was a wee lad, my father would simply cook up some pasta and throw in Velveeta. This, by the way, was years -- decades even [perhaps] -- before Kraft sold macaroni (shells) and Velveeta together as a single product.pps. Does anyone know how to make it from scratch?
That should do nicely! My mother's Mac & Cheese was more along those lines. As for specifics though, I'll defer to others.I've 3 cheeses, milk, and butter in the fridge, and pastas galore in the cupboards.
Oh! You're from the Rockefeller family I see....
When I was a wee lad, my father would simply cook up some pasta and throw in Velveeta. This, by the way, was years -- decades even [perhaps] -- before Kraft sold macaroni (shells) and Velveeta together as a single product.
That should do nicely! My mother's Mac & Cheese was more along those lines. As for specifics though, I'll defer to others.
Now that you mention it, my father did treat his brick of Velveeta like gold. Or rather like a prized possession that we children were discouraged from handling because of our naivety.Velveeta was the only cheese I knew, and we used it like Parmesan, sparingly, on top of our spaghetti*.
Proper:"Proper" as in "eigenstate of the utensil operator"?
A little late but maybe next time you can use this.pps. Does anyone know how to make it from scratch? I've 3 cheeses, milk, and butter in the fridge, and pastas galore in the cupboards.
Thank you!A little late but maybe next time you can use this.
Make a roux (butter+flour), this is prone to burning so whisk constantly.
Add milk part by part. keep whisking.
You can manage the thickness by adding more or less milk (if you don't like milk, chicken stock works equally well perhaps even better).
When it's quite runny, add cheese and let it melt. This will thicken the sauce which is why I suggest making the sauce runny (bechamel sauce).
Season with pepper, salt and perhaps some nutmeg.
What happened to just asking nicely?ps. Someone should add: Through a straw
Video Of Disorderly UConn Student Demanding Mac And Cheese Goes Viral; Student Arrested [Hartford Courant]
as, had I been present, the punk would be eating everything through a straw, for the rest of his life.
That looks like Tina Fey. Hmmmm....What happened to just asking nicely?
With a fork, yes and Mac-n-cheese never seems to have a cake dessert with my organic TV dinners.That looks like Tina Fey. Hmmmm....
I would comment further, but I would be veering very off topic.
ps. Currently eating leftover mac-n-cheese, with an added can of tuna fish, on toast, lightly spiced with Sriracha sauce.
pps. With a fork!
Spoon for me too! Plus, spoons are much easier to clean than forks - especially for thick sticky sauces like a good cheese sauce.Definitely spoon for me. I like the juices (from cheese and sauces), very yummy, and so won't waste any drops in the big dish.
It's funny you mention that one. For me, black pepper stands out as the one thing that doesn't go with M&C. M&C is too ... creamy.Black pepper is always good on Mac & Cheese. 'Can't go wrong there.