and it's not from a box!

1 pound pasta (elbow macaroni or penne)

1/2 cup butter
4 T flour
4 cups milk
1/2 pound or 3 cups shredded mild or medium cheddar cheese

4 cups milk

Optional:
1 cup commercial bread crumbs
2-4 T butter

Melt the butter in a saucepan, take off heat. Add the bread crumbs
and stir.

Boil macaroni one minute less than according to directions in salted
water. Drain. Place in a large bowl. Dot with butter. After the
butter melts, sprinkle with flour and stir. Stir in cheese. Place in
a 9X13 baking dish that has been coated with cooking spray. Pour in
milk.

Bake for 30 minutes at 375° in the bottom third of the oven. Sprinkle
with buttered bread crumbs (if you wish) and bake for another 30
minutes.


--
See return address to reply by email
remove the smile first

On 2008-05-05, sf wrote:

and it's not from a box!

Yeah, but it all taste like it is.

The problem with M&C, anymore, is that cheddar cheese has devolved into
crap. What used to be called "sharp" or even "extra sharp" now barely makes
it to "medium". The so called California Cheese is so devoid of flavor it's
but a sad joke. Even the once grand Tillamook Farms cheese, which I first
ran across in great pungeant 20lb wheels is but a shadow of it's former
self.

The last time I found GOOD cheddar cheese was at TJs. They used to sell a
3yr old cheddar that rocked. That stopped about 5 yrs ago. Anyone who
knows anything about cheddar knows it's the age that counts. Two years
minimum, IMO. Three is better. About 10-12 yrs ago, Raley's used to bring
in a 5 yr old cheddar from VT, right around Christmas time. That stuff was
awesome. This is no more. No one wants to wait 3-5 yrs. The bean counters
would have a stroke. So, the crap we now call cheddar cheese is the result.
Pathetic stuff.

nb

On Mon, 05 May 2008 14:57:01 +0000, notbob wrote:

On 2008-05-05, sf wrote:

and it's not from a box!

Yeah, but it all taste like it is.

The problem with M&C, anymore, is that cheddar cheese has devolved into
crap. What used to be called "sharp" or even "extra sharp" now barely
makes it to "medium". The so called California Cheese is so devoid of
flavor it's but a sad joke. Even the once grand Tillamook Farms cheese,
which I first ran across in great pungeant 20lb wheels is but a shadow
of it's former self.

The last time I found GOOD cheddar cheese was at TJs. They used to sell
a 3yr old cheddar that rocked. That stopped about 5 yrs ago. Anyone
who knows anything about cheddar knows it's the age that counts. Two
years minimum, IMO. Three is better. About 10-12 yrs ago, Raley's used
to bring in a 5 yr old cheddar from VT, right around Christmas time.
That stuff was awesome. This is no more. No one wants to wait 3-5 yrs.
The bean counters would have a stroke. So, the crap we now call
cheddar cheese is the result. Pathetic stuff.

Ah, a man after my own heart. I find that most of the so-called cheddar
available here in RSA is 'tasteless' too. However, I recently found a
local brand called Butlers (think it's affiliated to some UK brand) which
is labeled "Extra Strong". Wonderful stuff - natural cheddar - no funny
colorants etc. Sharp and yummy, but of course, expensive

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Mon, 05 May 2008 11:46:44 -0400, kilikini wrote:


I think most cheeses have gone tasteless. If you don't spend the money
on imported, you get crap. Kraft is junk, Helluvagood is junk, and even
Cabot is for crap. That's pretty much all that's offered here that's
affordable.

I know very little about American cheeses (don't see many of them here),
but most of the local stuff I've seen here is indeed crap - I guess they
export the 'decent' stuff - sigh. We do get a nice range of imported
cheeses, but as you said, you have to pay dearly for them...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

kilikini said...

ChattyCathy wrote:
On Mon, 05 May 2008 14:57:01 +0000, notbob wrote:

On 2008-05-05, sf wrote:

and it's not from a box!

Yeah, but it all taste like it is.

The problem with M&C, anymore, is that cheddar cheese has devolved
into crap. What used to be called "sharp" or even "extra sharp" now
barely makes it to "medium". The so called California Cheese is so
devoid of flavor it's but a sad joke. Even the once grand Tillamook
Farms cheese, which I first ran across in great pungeant 20lb wheels
is but a shadow of it's former self.

The last time I found GOOD cheddar cheese was at TJs. They used to
sell a 3yr old cheddar that rocked. That stopped about 5 yrs ago.
Anyone who knows anything about cheddar knows it's the age that
counts. Two years minimum, IMO. Three is better. About 10-12 yrs
ago, Raley's used to bring in a 5 yr old cheddar from VT, right
around Christmas time. That stuff was awesome. This is no more. No
one wants to wait 3-5 yrs. The bean counters would have a stroke.
So, the crap we now call cheddar cheese is the result. Pathetic
stuff.

Ah, a man after my own heart. I find that most of the so-called
cheddar available here in RSA is 'tasteless' too. However, I recently
found a local brand called Butlers (think it's affiliated to some UK
brand) which is labeled "Extra Strong". Wonderful stuff - natural
cheddar - no funny colorants etc. Sharp and yummy, but of course,
expensive

I think most cheeses have gone tasteless. If you don't spend the money
on imported, you get crap. Kraft is junk, Helluvagood is junk, and even
Cabot is for crap. That's pretty much all that's offered here that's
affordable.

kili


Crackerbarrel's extra-aged shard cheddar is very sharp and quite satisfying
on crackers, not melted. I believe it's a Kraft product. It's usually on
sale 2/$4.00 (if that's a bargain?!) A little goes a long way on triscuit
style crackers.

Andy

On 2008-05-05, Andy q wrote:
Crackerbarrel's extra-aged shard cheddar is very sharp and quite satisfying
on crackers, not melted. I believe it's a Kraft product. It's usually on
sale 2/$4.00 (if that's a bargain?!) A little goes a long way on triscuit
style crackers.

I was going to mention Cracker Barrel, Andy. It is, indeed, a decent
version of classic cheddar, specially by an American food conglomerate.
But, I've never seen it that cheap! Usually, more like $4.50 pkg and NEVER
on sale, at least in my experience. Also, it still just rates "acceptable"
compared to truly good cheddar.

nb

notbob said...

On 2008-05-05, Andy q wrote:
Crackerbarrel's extra-aged shard cheddar is very sharp and quite
satisfying on crackers, not melted. I believe it's a Kraft product.
It's usually on sale 2/$4.00 (if that's a bargain?!) A little goes a
long way on triscuit style crackers.

I was going to mention Cracker Barrel, Andy. It is, indeed, a decent
version of classic cheddar, specially by an American food conglomerate.
But, I've never seen it that cheap! Usually, more like $4.50 pkg and
NEVER on sale, at least in my experience. Also, it still just rates
"acceptable" compared to truly good cheddar.

nb


nb,

I got it wrong. Top of my head mixing up sticks of Land O' Lakes butter
prices with Cracker Barrel's cheese. It's more like 2/$7.00. It's been
awhile.

BTW, I meant "extra-aged sharp cheddar"! Just another instance of spell
checking combined with a "What Me Worry?" faith in it!

I don't doubt there are better cheddar cheeses SOMEWHERE! Let us know the
moment you find some?!

Best,

Andy

"notbob" wrote in message
.. .
On 2008-05-05, sf wrote:

and it's not from a box!

Yeah, but it all taste like it is.

The problem with M&C, anymore, is that cheddar cheese has devolved into
crap. What used to be called "sharp" or even "extra sharp" now barely
makes
it to "medium". The so called California Cheese is so devoid of flavor
it's
but a sad joke. Even the once grand Tillamook Farms cheese, which I first
ran across in great pungeant 20lb wheels is but a shadow of it's former
self.

The last time I found GOOD cheddar cheese was at TJs. They used to sell a
3yr old cheddar that rocked. That stopped about 5 yrs ago. Anyone who
knows anything about cheddar knows it's the age that counts. Two years
minimum, IMO. Three is better. About 10-12 yrs ago, Raley's used to
bring
in a 5 yr old cheddar from VT, right around Christmas time. That stuff
was
awesome. This is no more. No one wants to wait 3-5 yrs. The bean
counters
would have a stroke. So, the crap we now call cheddar cheese is the
result.
Pathetic stuff.

NB, my recollection is that you're in the SF Bay Area, yes? Or am I
hallucinating again? Have you ever tried The Cheese Board in Berkeley?
It's Alice's Restaurant for cheese :-)

TammyM, thinking it's time for another trek to Berkeley

Andy wrote:
notbob said...

On 2008-05-05, Andy q wrote:
Crackerbarrel's extra-aged shard cheddar is very sharp and quite
satisfying on crackers, not melted. I believe it's a Kraft product.
It's usually on sale 2/$4.00 (if that's a bargain?!) A little goes a
long way on triscuit style crackers.

I was going to mention Cracker Barrel, Andy. It is, indeed, a decent
version of classic cheddar, specially by an American food
conglomerate. But, I've never seen it that cheap! Usually, more
like $4.50 pkg and NEVER on sale, at least in my experience. Also,
it still just rates "acceptable" compared to truly good cheddar.

nb


nb,

I got it wrong. Top of my head mixing up sticks of Land O' Lakes
butter prices with Cracker Barrel's cheese. It's more like 2/$7.00.
It's been awhile.

BTW, I meant "extra-aged sharp cheddar"! Just another instance of
spell checking combined with a "What Me Worry?" faith in it!

I don't doubt there are better cheddar cheeses SOMEWHERE! Let us know
the moment you find some?!

Best,

Andy

Considering nb is in Colorado and you're in Pennsylvania, how would that
help you? wink

Jill

TammyM wrote:
"notbob" wrote in message
.. .
On 2008-05-05, sf wrote:

and it's not from a box!

Yeah, but it all taste like it is.

The last time I found GOOD cheddar cheese was at TJs. They used to
sell a 3yr old cheddar that rocked. That stopped about 5 yrs ago.

NB, my recollection is that you're in the SF Bay Area, yes? Or am I
hallucinating again? Have you ever tried The Cheese Board in
Berkeley? It's Alice's Restaurant for cheese :-)

TammyM, thinking it's time for another trek to Berkeley

He moved to Colorado some time ago.

Jill

TammyM said...

NB, my recollection is that you're in the SF Bay Area, yes? Or am I
hallucinating again? Have you ever tried The Cheese Board in Berkeley?
It's Alice's Restaurant for cheese :-)

TammyM, thinking it's time for another trek to Berkeley


Alice's Restaurant for cheese???


Explain!

Alice's Restaurant was not a restaurant. Arlo Guthrie and I graduated from
the same high school in Stockbridge, MA. Never met him. But I DID meet
Officer Obie!!! They found his son hanging from a tree atop the Berkshire
mountains behind the school after found out he was trying to infiltrate the
school's drug trade for his dad. He used to slow cruise through school when
I attended.

Sent his boy to do a man's job and look what happened!!!

An angry and hopefully remorseful SOB, if the BUM!!! is still alive. If
he's passed on, he's forgiven.

Andy

"Andy" q wrote in message ...
TammyM said...

NB, my recollection is that you're in the SF Bay Area, yes? Or am I
hallucinating again? Have you ever tried The Cheese Board in Berkeley?
It's Alice's Restaurant for cheese :-)

TammyM, thinking it's time for another trek to Berkeley


Alice's Restaurant for cheese???


Explain!snip

"You can get anything you want" - well, any CHEESE you want, at The Cheese
Board. Next time I go, I'll take a pic and provide a link. It's a
marvelous place - it's cooperatively owned. The owner-workers are just so
nice. They provide samples and info/advice about cheese (never thought to
ask them for any other kind of advice....) Whenever I go to Berkeley, I hit
what has become for me The Holy Trinity of foodie joints: The Cheese Board,
The Spanish Table and Andronicos. Unlike others here, I'm not a fan of the
Berkeley Bowl. But the Trinity! Makes for a great foodie trek for me.

TammyM

On 2008-05-05, TammyM wrote:

NB, my recollection is that you're in the SF Bay Area, yes? Or am I
hallucinating again? Have you ever tried The Cheese Board in Berkeley?
It's Alice's Restaurant for cheese :-)

I moved to CO last Oct, Tammy. I'm 100 miles from any metro area. I went
to TCB about a month before I moved and was sorely disappointed. No good
cheddars and the Cabrales was past its prime. I'm starting to think TCB is
resting on its laurels.

nb

jmcquown said...

I don't doubt there are better cheddar cheeses SOMEWHERE! Let us know
the moment you find some?!

Best,

Andy

Considering nb is in Colorado and you're in Pennsylvania, how would that
help you? wink

Jill


Maybe he'll let us use his chalet in Aspen??

Andy

"notbob" wrote in message
.. .
On 2008-05-05, TammyM wrote:

NB, my recollection is that you're in the SF Bay Area, yes? Or am I
hallucinating again? Have you ever tried The Cheese Board in Berkeley?
It's Alice's Restaurant for cheese :-)

I moved to CO last Oct, Tammy. I'm 100 miles from any metro area. I went
to TCB about a month before I moved and was sorely disappointed. No good
cheddars and the Cabrales was past its prime. I'm starting to think TCB
is
resting on its laurels.

Say it ain't so, nb! OK, this clinches it, I'm making the trek to Berkeley.

TammyM, any old excuse will do