In article ,
Karen AKA Kajikit wrote:

btw, I made the 'traditional mac and cheese' and my husband liked it
but I found it very bland and boring! Too much pasta and not enough
sauce or flavour. Next time I'm going back to the veggies...

Try adding the mustard, garlic and hot sauce. I make quite a bit of
sauce, and we like it this way.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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Karen AKA Kajikit a écrit :

So how do you make yours? White sauce or no white sauce? LOTS of
cheese, or just a little? And does it come out of a packet labelled
Kraft? (ugh...)

8 cups dry macaroni, cooked
6 cups béchamel (12 tbsp. olive oil, 12 tbsp. all purpose flour, 6
cups of 1% milk plus salt, pepper, to taste)
1 to 1 1/2 cup monterrey jack, roughly grated, and melted into the
béchamel
finely chopped jalapenos to taste

Mix béchamel and macaroni in a very large bowl, add jalapeno, mix
again. Transfer to appropriately sized containers (eg 2 2'x2' pyrex
baking dishes, or 1 4'x2', or a lasagna pan), dust with bread crumbs
and dot with butter.

Bake in oven 25-30 minutes or until breadcrumbs have turned a nice
colour. Let stand 5 minutes, serve and eat.

Omit breadcrumbs if you plan to freeze a portion, and do this before
putting it in the oven.

NOTE: Sometimes I'll use one litre of 1% milk and a half litre of homo.
It makes the béchamel a bit creamier.

On Tue, 10 Jan 2006 13:21:13 -0800, Ranee Mueller wrote:

In article ,
Karen AKA Kajikit wrote:

So how do you make yours? White sauce or no white sauce? LOTS of
cheese, or just a little? And does it come out of a packet labelled
Kraft? (ugh...)

Yep comes in a box marked Kraft. Best eaten with Hebrew National beef franks fried in a cast iron
frying pan untill they're burnt black on the outside. Franks eaten on a bun with dill relish and
brown mustard.

M-M-M nummy