GTKY, the mac & cheese edition!

jazzyag · February 2011

OK so this is totally pointless, but I was just making and eating mac & cheese for lunch for DD and I, and I got curious...

What mac & cheese do you eat? do you make it from scratch? or out of a box?

jazzyag · February 2011

I'll start.

I usually make it from scratch, with whatever noodles or cheese I have lots of. Today penne with mozza in the cheese sauce. Sometimes we make Annie's from a box, but we don't keep KD around at all. DH and I both don't like it.

MeredithElese · February 2011

mmm Blue Box Please!! I have the taste buds of a 5yr old and this is one of my favorites. I especially like character mac n cheese, or the spirals once in a while.

sparkymcgeee · February 2011

I make fantastic baked mac and cheese but I don't make it very often.

Last night DH made Kraft for dinner. He didn't feel well and I was having a rough night. I was all crampy. Probably from my cervical check.

CourtneyRenee9109 · February 2011

I'm completely infatuated with mac & cheese.

My favorite is Velveeta

With Oscar Meyer hotdogs cut up in it!!

Sometimes I put some brocolli in there to make myself feel better. lol.?

mzsparklepdx · February 2011

We eat Kraft Organic at least once a week. I love it!

Leggadine08 · February 2011

If I make it from a box I love shells, dont care what brand or whether its white cheddar I just love the shells lol.

I prefer my moms homemade mac and cheese over anything though! Lots of sharp cheddar cheese, elbow macaroni and lots of buttery crunchy bread chunks on top! Yum!

Side note: We need an animated smiley that licks its lips. I think of that everytime someone posts a food thread. lol

JUSTBEYOURSELF · February 2011

we make it homemade.

Baked Mac n cheese

12 oz uncooked elbow macaroni
1/2 cup sour cream
12 oz evaporated milk
8 oz cheddar or colby cheese - shredded
1 Tbls Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbls dried bread crumbs
2 Tbls grated parmesan cheese

Preheat oven to 350

Cook pasta, drain and stir in sour cream while still hot.

Heat milk in small saucepan over medium heat until tiny bubbles form around the edges. Reduce heat to low and add cheese. Stir constantly with wire Wisk until cheese is melted. Remove from heat and add mustard, salt, pepper, and nutmeg.

Add cheese mixture to pasta and mix well. Transfer to 3-quart casserole.

Combine breadcrumbs and Parmesan cheese. Sprinkle over pasta.

Bake until top is golden brown, about 30 mins.

I added ham

AmyO. · February 2011

Mmm, I love mac n cheese! I try to always make it from scratch. And I love new recipes. I try a new one almost every time I make it.

But, I will definitely eat some boxed mac (the Kroger brand) when I'm feeling lazy.

Callidryas · February 2011

Kraft mac n cheese and add a slice or 2 of american cheese to make it creamier! But, I also love making it from scratch and baking it with some bread crumb crunchies on top.

kammmmay · February 2011

I usually make it from scratch with whatever noodles and cheese I have on hand too. Sometimes I will keep a box of Kraft spirals at the house. I like the pasta-roni shells and white cheddar for something quick too. It amazes me at how expensive boxed mac and cheese has gotten over the years.

jazzyag · February 2011

CourtneyRenee9109:
Sometimes I put some brocolli in there to make myself feel better. lol.

I do that too, but DD has decided she won't eat it like that anymore, boooo.

pinkpear · February 2011

I make it from scratch with Velvetta cheese. I also sprinkle crumbled bacon into it. One my favorite indulgences!

Kristin&Kelly09 · February 2011

I make my mac n cheese from a box...velveeta is the one I usually buy. I never had mac n cheese out of a box until I went away for college. My mom always made it from scratch, but I never learned how to make it.

Another tidbit that might gross people out....I put ketchup and pepper on my mac and cheese before I eat it...yum!

kammmmay · February 2011

JUSTBEYOURSELF:
we make it homemade.
Baked Mac n cheese

12 oz uncooked elbow macaroni
1/2 cup sour cream
12 oz evaporated milk
8 oz cheddar or colby cheese - shredded
1 Tbls Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbls dried bread crumbs
2 Tbls grated parmesan cheese

Preheat oven to 350

Cook pasta, drain and stir in sour cream while still hot.

Heat milk in small saucepan over medium heat until tiny bubbles form around the edges. Reduce heat to low and add cheese. Stir constantly with wire Wisk until cheese is melted. Remove from heat and add mustard, salt, pepper, and nutmeg.

Add cheese mixture to pasta and mix well. Transfer to 3-quart casserole.

Combine breadcrumbs and Parmesan cheese. Sprinkle over pasta.

Bake until top is golden brown, about 30 mins.

I added ham

Mmmm. That sounds like a great recipe. I will have to try it! I like using sour cream or cream cheese for some taste! My friend recommended using the campbells cheese soup as a base too, it stays way creamier that way!

JUSTBEYOURSELF · February 2011

I add extra cheese... and when I reheat it for leftovers I throw in water or milk in. yum...

we make this like once a week. it freezes well too!

sugarangel77 · February 2011

i like the velveta and shells that way overpriced and easy! I want it right now!!!!

Shelly203 · February 2011

I have made it from scratch a handful of times. DS is probably the only kid in the world who doesn't like mac and cheese, so since he doesn't eat it, I make the kind DH and I love...Kraft. And now I'm thinking about mac and cheese for lunch...

KariMichael · February 2011

I either make it from scratch with crushed up goldfish on top, Or buy the Safeway brand spirals YUM! I think I know whats for dinner tonight.

kristennd · February 2011

I've been experimenting with crockpot recipes because they don't usually involve a white sauce, which I'm just a failure at. Not as tasty as the traditional version though.

I also sometimes make the Annie's whole wheat and white cheddar kind.

I can't stand bread crumbs or anything else crunchy on top. I think I'm the only one.

theaustins05 · February 2011

The one time I made it from scratch it was pretty dang yummy, but I find that way to much trouble when I can just boil my noodles and squeeze some velveta on it.

That being said...the best resturant mac-n-cheese...RUBY TUESDAY! OMG, delish!

MissMommyMac · February 2011

I make it homemade, but I make DD Easy Mac because she absolutely loves it.

hvonbevern · February 2011

We don't eat mac and cheese. I guess if we did it would be Kraft mac and cheese, but really it has been years since I made mac and cheese.

Mrs.Saxy · February 2011

I never make it from scratch. We rarely have it. I love my MIL's mac n cheese. it's from scratch and it's the best ever.

mrbear83 · February 2011

for fancy times, I break out the Paula Deen recipe. For MOST (favorite) times, it's Velveeta from the box - either whole wheat or 2%. It's the BEST.

kkntim07 · February 2011

I feel like I'm letting out a secret by sharing this, but seriously--if you want the most AMAZING mac and cheese ever, you have to google Ina Garten's recipe from the Barefoot Contessa. It uses gruyere, extra sharp cheddar and some nutmeg, and it's insanely good. I leave off the tomatoes she calls for and use a panko/parmesan combo for crunch on top. Not super cheap everyday mac & cheese, but I've gotten more compliments on it than anything else I've ever made. We still have some in the freezer, and now I might just need to defrost that for this weekend... Yum!

melgrady · February 2011

I prefer to eat it made from scratch but the recipe I use is time consuming so we usually buy Velveeta or another one of the box brands when we have mac and cheese.

janjag · February 2011

I used to eat KD all the time growing up. I'd eat a box for lunch, easy

I still get boxed sometimes (for me or the kids) and it is Annie's, though I can still taste a chemically/processed taste now.

Scratch is easy to make. Make a white sauce #1 from Joy of Cooking (or similar), and mix in grated cheese. Done. You can bake it if you want with crackers on top, but not necessary. Last week I make a bunch, and froze it in muffin tins to be used as needed.

You can make it more grown-up by starting the sauce with shallots, and using a more sophisticated cheese blend. Mmmm.

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