I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like to put in grated carrot and sweetcorn and mushrooms, and
especially bacon or ham, and I use lots of eggs to boost the protein
content, and top it with grated cheese. It's also nice plain, but it
HAS to have bacon in it for yumminess...

There's an article about mac and cheese in the NY Times today and they
made it with half a pound of macaroni and a whole POUND of grated
chedder cheese. The photo looks gorgeous, but I can feel my arteries
hardening just looking at it, and my lactose-intolerant tummy is
screaming in protest at the thought :P

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...)

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Karen AKA Kajikit wrote:

I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like to put in grated carrot and sweetcorn and mushrooms, and
especially bacon or ham, and I use lots of eggs to boost the protein
content, and top it with grated cheese. It's also nice plain, but it
HAS to have bacon in it for yumminess...

There's an article about mac and cheese in the NY Times today and they
made it with half a pound of macaroni and a whole POUND of grated
chedder cheese. The photo looks gorgeous, but I can feel my arteries
hardening just looking at it, and my lactose-intolerant tummy is
screaming in protest at the thought :P

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...)

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)


I hear you on the lactose intolerance. I make mac & cheese using white
sauce and three cheeses then baked in the oven. Lactaid helps a lot

"Karen AKA Kajikit" wrote in message
...
I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like to put in grated carrot and sweetcorn and mushrooms, and
especially bacon or ham, and I use lots of eggs to boost the protein
content, and top it with grated cheese. It's also nice plain, but it
HAS to have bacon in it for yumminess...

There's an article about mac and cheese in the NY Times today and they
made it with half a pound of macaroni and a whole POUND of grated
chedder cheese. The photo looks gorgeous, but I can feel my arteries
hardening just looking at it, and my lactose-intolerant tummy is
screaming in protest at the thought :P

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...)

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

I'm also lactose-intolerant. I make my macaroni and cheese with Lactaid
100%-lactose-reduced fat-free (or low-fat) milk. I use 4-6 oz. of grated
Kraft extra-sharp Cheddar cheese; it's lactose-free, according to the
nutrition information on the label. Kraft does sell a reduced-fat Cheddar
cheese made with 2% milk, but it has a rubbery consistency and lacks flavor,
in my opinion. The fat content in the 2% version isn't all that much less
than the whole milk one, so I just go with the full-fat cheese. It's a rare
treat for me anyway, since the pasta can wreak havoc on my blood sugar (I'm
a Type 2 diabetic). And since it's a rare treat, no way would my mac and
cheese come out of a box...if I'm going to splurge, it's going to be with
the good stuff! :-)

Karen

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...)

Alright now... don't be dissin' the Kraft Mac-N-Cheese... like all
things, it has it's place. You ain't gonna' whip up a batch of your
mac-n-cheese recipe at midnight when you get the sudden urge to slather
into a hot bowl-full. Kev

Karen AKA Kajikit wrote:
I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

-----------
"pasta slice"?????????????

Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.

D.
--------------------------------------------------
"Karen AKA Kajikit" wrote in message
...
I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like to put in grated carrot and sweetcorn and mushrooms, and
especially bacon or ham, and I use lots of eggs to boost the protein
content, and top it with grated cheese. It's also nice plain, but it
HAS to have bacon in it for yumminess...

There's an article about mac and cheese in the NY Times today and they
made it with half a pound of macaroni and a whole POUND of grated
chedder cheese. The photo looks gorgeous, but I can feel my arteries
hardening just looking at it, and my lactose-intolerant tummy is
screaming in protest at the thought :P

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...)

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

No One wrote:

Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.

I have had a problem with lactose for years, but no problem with gluten. My
wife, on the other hand, was celiac as a child, but has no problems with
lactose.

Karen AKA Kajikit wrote:
I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like to put in grated carrot and sweetcorn and mushrooms, and
especially bacon or ham, and I use lots of eggs to boost the protein
content, and top it with grated cheese. It's also nice plain, but it
HAS to have bacon in it for yumminess...

There's an article about mac and cheese in the NY Times today and they
made it with half a pound of macaroni and a whole POUND of grated
chedder cheese. The photo looks gorgeous, but I can feel my arteries
hardening just looking at it, and my lactose-intolerant tummy is
screaming in protest at the thought :P

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...)

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)


I make my mac and cheese following a cheese souffle recipe up to the point
where you add the beaten egg whites. I use a combination of cheddar and
raclette cheese in there, then I add the noodles and bake. Makes for a nice
rich mac and cheese. I don't like to add things like broccoli or whatever, it
always seems like a good idea and I do like stuff in my mac and cheese, but
when I make it I like it unadorned.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I make Mimi's wicked mac & cheese. Ok, she called it "Ultimate" but
given the butter, sour cream, milk and cheese in there I call it wicked.
We don't have it often but it is darn good.

http://www.cyber-kitchen.com/recipes...Mac&Cheese.htm

Changes I make - reduce pepper to 1 teaspoon, stir the cheese into the
sauce instead of tossing it with the pasta.

marcella

In article ,
Karen AKA Kajikit wrote:

I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like to put in grated carrot and sweetcorn and mushrooms, and
especially bacon or ham, and I use lots of eggs to boost the protein
content, and top it with grated cheese. It's also nice plain, but it
HAS to have bacon in it for yumminess...

There's an article about mac and cheese in the NY Times today and they
made it with half a pound of macaroni and a whole POUND of grated
chedder cheese. The photo looks gorgeous, but I can feel my arteries
hardening just looking at it, and my lactose-intolerant tummy is
screaming in protest at the thought :P

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...)

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)

Dave Smith wrote:

No One wrote:


Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.


I have had a problem with lactose for years, but no problem with gluten. My
wife, on the other hand, was celiac as a child, but has no problems with
lactose.


My problem tends to be with lactose only as far as I know. Lactaid
tablets help but I'm a non-druggie if at all possible. The worst part
is avoiding the hidden lactose as in gravy or salad dressing. I'm
pretty sure I don't have a problem with gluten.

"~patches~" wrote in message
...

snipped for brevity

My problem tends to be with lactose only as far as I know. Lactaid
tablets help but I'm a non-druggie if at all possible. The worst part is
avoiding the hidden lactose as in gravy or salad dressing. I'm pretty
sure I don't have a problem with gluten.

Lactaid isn't a drug in any sense of the word - the tablets contain natural
lactase enzyme. You can buy lactase enzyme in health food stores.

Karen

Karen wrote:

"~patches~" wrote in message
...

snipped for brevity

My problem tends to be with lactose only as far as I know. Lactaid

tablets help but I'm a non-druggie if at all possible. The worst part is
avoiding the hidden lactose as in gravy or salad dressing. I'm pretty
sure I don't have a problem with gluten.


Lactaid isn't a drug in any sense of the word - the tablets contain natural
lactase enzyme. You can buy lactase enzyme in health food stores.

Very true. Even better you can buy digestive enzymes in tablet form to
take 1/2 hr before eating. They include lactase and may help with other
digestive problems. I use lactaid milk at home. The soy milk doesn't
agree with me and apparently soy isn't as good for you as they once thought.

kevnbro 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...)

Alright now... don't be dissin' the Kraft Mac-N-Cheese... like all
things, it has it's place. You ain't gonna' whip up a batch of your
mac-n-cheese recipe at midnight when you get the sudden urge to slather
into a hot bowl-full. Kev


oh i love the kraft mac and cheese doused in either Ray's Rad Chilis garlic
hot sauce or Franks hot sauce. So good.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Fri, 06 Jan 2006 15:20:08 -0500, Karen AKA Kajikit wrote:

(here's the article url -
http://www.nytimes.com/2006/01/04/dining/04wint.html)

Thanks for the URL! I'm going to try making the Crusty Macaroni and
Cheese in the hopes it's "just like grandma used to make". My
grandmother made a dynamite mac & cheese, which I remember as just
macaroni, cheese and milk - but I've never been able to duplicate the
look and taste I remember.
--

Practice safe eating. Always use condiments.

On 6 Jan 2006 14:05:26 -0800, nancree wrote:


Karen AKA Kajikit wrote:
I love macaroni and cheese. but my recipe is more of a 'pasta slice'.
I like

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

-----------
"pasta slice"?????????????

I bet she means dense. Lots of macaroni, just enough cheese to hold
it together - so you don't scoop it, you cut it.
--

Practice safe eating. Always use condiments.