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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.Ryan_m_b said:Pretty much the answer to any pasta dish is "fork and spoon" or "garlic bread"
OmCheeto said:pps. Does anyone know how to make it from scratch?
OmCheeto said:I've 3 cheeses, milk, and butter in the fridge, and pastas galore in the cupboards.
collinsmark said:...
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.
OmCheeto said:Velveeta was the only cheese I knew, and we used it like Parmesan, sparingly, on top of our spaghetti*.
Proper:George Jones said:"Proper" as in "eigenstate of the utensil operator"?
OmCheeto said: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.
JorisL said: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.
I truly love it.OmCheeto said:... would be eating everything through a straw, for the rest of his life.
...
OmCheeto said: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[1][2] would be eating everything through a straw, for the rest of his life.
nsaspook said: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.OmCheeto said: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!
Silicon Waffle said: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.collinsmark said:Black pepper is always good on Mac & Cheese. 'Can't go wrong there.
One could add margarine and/or milk to the Mac & Cheese if it becomes too thick.Evo said:The only mac n cheese I can eat is the Kraft box with the cheese powder, anything else is too thick and makes me vomit.
DittoGreg Bernhardt said:Spoon, I need to shovel it into my mouth quickly
JorisL said: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.
For many Americans, the color of Kraft Macaroni & Cheese is the color of childhood. Nothing triggers nostalgia like the sight of a steaming plate of sticky pasta, as unnaturally orange as a nuclear dawn.
Almost 80 years after its invention, however, Kraft Mac & Cheese is about to change. Under pressure from “healthier” competitors and a controversial food blogger, the company says it is stripping all artificial preservatives and synthetic colors from its most iconic item.