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Posted to rec.food.cooking
cshenk cshenk is offline
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Default A simple basic, since we have a new cook here

Roy wrote in rec.food.cooking:

> On Tuesday, November 10, 2015 at 3:55:49 AM UTC-7, Julie Bove wrote:
> > "cshenk" > wrote in message
> > ...
> > > There's nothing fancy with this nor is it intended to be more
> > > than a basic dinner.
> > >
> > > Baked Mac-n-cheese
> > >
> > > 1 16oz box elbow noodles, boiled to al dente (13 minutes here)
> > > then drained
> > >
> > > 2 small cans evaporated milk (not sweetened condensed)
> > >
> > > 1.5 cups cubed cheese (had a white and about 1/2 cup velveeta)
> > >
> > > Drain pasta and add cheese then milk cans and top with some
> > > dehydrated onions bits and french fried onions.
> > >
> > > I served it with buttermilk rye bread and steamed cabbage with a
> > > little roasted sesame oil.

> >
> > That's not how I make mine at all. And isn't evaporated milk
> > rather expensive? I have not bought any since my kid was a toddler.
> >
> > I just cook the macaroni, make a white sauce and add cheese to it.
> > I do not personally care for Velveeta in mac and cheese. I think
> > it gives it a weird texture.

>
> I find that just about any cheddar goes with macaroni including the
> so-called cheese food from Kraft. We are just making mac and cheese,
> not some gourmet dish for Royalty. ====


I agree. I like the mix and match of types of cheeses in there. The
store brand 'velveeta knock off' is no different from velveeta, just
1/2 the price. Made all with that velveeta type, doesnt spark my
interest but kept to no more than 1/3 the cheeses used and mix and
match the rest with others, you can get really nice mac-n-cheese.

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