Mac and cheese > bacon
March 14, 2010 3:41 PM Subscribe
Oh well, some people are cheap to feed and too slacky to write out macaroni...
posted by Alexandra Kitty at 3:46 PM on March 14, 2010
posted by Alexandra Kitty at 3:46 PM on March 14, 2010
You know who else loved mac and cheese above all other foods? That's right ...Beethoven.
posted by StickyCarpet at 3:50 PM on March 14, 2010
posted by StickyCarpet at 3:50 PM on March 14, 2010
No, Malice. I'm pretty sure I love mac and cheese.
posted by rtha at 3:59 PM on March 14, 2010 [74 favorites]
posted by rtha at 3:59 PM on March 14, 2010 [74 favorites]
I had some with truffle oil drizzled on top the other night (after the meetup, actually!) and it was spectacular. Will be adding that ingredient to my own sinful concoction next time around.
posted by carsonb at 3:59 PM on March 14, 2010 [1 favorite]
posted by carsonb at 3:59 PM on March 14, 2010 [1 favorite]
How can someone be a downer about freaking MAC AND CHEESE?! Really??
Anyway, mac and cheese is my favoriteaddiction comfort food. With peas on top? Heaven on earth.
posted by emilyd22222 at 4:00 PM on March 14, 2010 [1 favorite]
Anyway, mac and cheese is my favorite
posted by emilyd22222 at 4:00 PM on March 14, 2010 [1 favorite]
Oh, also, mrzarquon needs to testify in favor of the chili mac'n'chee he had that night.
posted by carsonb at 4:00 PM on March 14, 2010
posted by carsonb at 4:00 PM on March 14, 2010
Macaroni Cake
Adapted from 101 Things To Do With Mac & Cheese by Toni Patrick
1 box macaroni and cheese mix
3/4 cup sugar
1 teaspoon anise extract
1 teaspoon fresh lemon zest
6 eggs
8 oz Ricotta cheese**
I don't like the looks of this one. Make it and tell me how it is!
posted by Xurando at 4:01 PM on March 14, 2010 [1 favorite]
Adapted from 101 Things To Do With Mac & Cheese by Toni Patrick
1 box macaroni and cheese mix
3/4 cup sugar
1 teaspoon anise extract
1 teaspoon fresh lemon zest
6 eggs
8 oz Ricotta cheese**
I don't like the looks of this one. Make it and tell me how it is!
posted by Xurando at 4:01 PM on March 14, 2010 [1 favorite]
Anyone ever been to Noodles & Company? I think all of their pasta is terrible, except for the mac & cheese which is amazing. I think their going very light on the cheese makes it special. Mmm mmm.
posted by Solon and Thanks at 4:10 PM on March 14, 2010
posted by Solon and Thanks at 4:10 PM on March 14, 2010
Mac and cheese > bacon?
Why not put them together and produce the ULTIMATE FOODSTUFF?
posted by synecdoche at 4:16 PM on March 14, 2010 [3 favorites]
Why not put them together and produce the ULTIMATE FOODSTUFF?
posted by synecdoche at 4:16 PM on March 14, 2010 [3 favorites]
You know, I'm actually not a fan of the Noodles & Co mac and cheese. It's too thin and watery for my taste- I like more of a casserole-style mac and cheese. The recipe on the back of lots of boxes (elbows, cheddar cheese, milk, butter, S&P, flour, and mustard powder) seems to turn out exactly how I like it.
I do LOVE their pesto cavatappi with tofu, though...
posted by emilyd22222 at 4:17 PM on March 14, 2010
I do LOVE their pesto cavatappi with tofu, though...
posted by emilyd22222 at 4:17 PM on March 14, 2010
Why not put them together and produce the ULTIMATE FOODSTUFF?
You mean you're not? Adding bacon makes mac'n'cheese an acceptable breakfast dish!
posted by WolfDaddy at 4:19 PM on March 14, 2010
You mean you're not? Adding bacon makes mac'n'cheese an acceptable breakfast dish!
posted by WolfDaddy at 4:19 PM on March 14, 2010
Here is macaroni and cheese with bacon. I don't know if I could handle that much excellence all at once.
posted by bewilderbeast at 4:21 PM on March 14, 2010 [5 favorites]
posted by bewilderbeast at 4:21 PM on March 14, 2010 [5 favorites]
Next time I'm in NY I hope to visit S'MAC, a restaurant devoted to variations on the (arguably) perfect food.
posted by Morrigan at 4:23 PM on March 14, 2010 [1 favorite]
posted by Morrigan at 4:23 PM on March 14, 2010 [1 favorite]
I have both a box of macaroni & cheese that is a generic instant brand that I don't particularly like (I'm not even sure where it came from and had forgotten it was there) and bacon in my fridge that is close to reaching its use-by date
AND I didn't do grocery shopping yesterday as planned, so my food choices were pretty slim
So this comment thread just triggered the obvious option for dinner that was right under my nose all along.
Oh MetaFiilter, is there anything you can't do?!?
posted by MCMikeNamara at 4:28 PM on March 14, 2010
AND I didn't do grocery shopping yesterday as planned, so my food choices were pretty slim
So this comment thread just triggered the obvious option for dinner that was right under my nose all along.
Oh MetaFiilter, is there anything you can't do?!?
posted by MCMikeNamara at 4:28 PM on March 14, 2010
Aw, NoMich beat me to the punch.
I really want to try Alton Brown's recipe for deep fried Macaroni & Cheese, but that's not anything I should be making in quantity in my own home, for I will eat all of it.
If you ever get the chance, don't miss The Yard House's (Mac + Cheese)2, which involves bacon & truffle oil.
posted by usonian at 4:34 PM on March 14, 2010
I really want to try Alton Brown's recipe for deep fried Macaroni & Cheese, but that's not anything I should be making in quantity in my own home, for I will eat all of it.
If you ever get the chance, don't miss The Yard House's (Mac + Cheese)2, which involves bacon & truffle oil.
posted by usonian at 4:34 PM on March 14, 2010
No. You love cheese, and your body is addicted to carbs/starches.
You love the feeling the combination of these two gives you.
posted by Malice at 3:42 PM on March 14 [+] [!]
I think the username says it all, folks.
"Mac and Cheese" is one of those divine mixtures that transcends its separate ingredients. Sure, we can love cheese and crave carbs (I seriously quibble with this current "carb addiction" baloney - if you've never seen someone with a serious drug problem, you might buy it, but not me.), but put them together and you get something truly superior. I pity you, Malice, if you can't see that - but maybe that's why you're so mean.
posted by The Light Fantastic at 4:36 PM on March 14, 2010 [4 favorites]
You love the feeling the combination of these two gives you.
posted by Malice at 3:42 PM on March 14 [+] [!]
I think the username says it all, folks.
"Mac and Cheese" is one of those divine mixtures that transcends its separate ingredients. Sure, we can love cheese and crave carbs (I seriously quibble with this current "carb addiction" baloney - if you've never seen someone with a serious drug problem, you might buy it, but not me.), but put them together and you get something truly superior. I pity you, Malice, if you can't see that - but maybe that's why you're so mean.
posted by The Light Fantastic at 4:36 PM on March 14, 2010 [4 favorites]
I love homemade mac & cheese, but I never think to make it. Thank you for this.
posted by not_on_display at 4:38 PM on March 14, 2010
posted by not_on_display at 4:38 PM on March 14, 2010
They didn't finish the full title of the blog. It *should* be We ♥ Mac and Cheese And Fuck You If You Don't!
posted by Ufez Jones at 4:46 PM on March 14, 2010 [4 favorites]
posted by Ufez Jones at 4:46 PM on March 14, 2010 [4 favorites]
Anyone ever been to Noodles & Company? I think all of their pasta is terrible, except for the mac & cheese which is amazing. I think their going very light on the cheese makes it special. Mmm mmm.
posted by Solon and Thanks at 6:10 PM on March 14
Dude, I'm addicted to it. Well. I was. I actually called it Crack and Cheese. For the longest time I'd go there every Friday for lunch. The manager would occasionally give me a free one (once they stopped their punch cards). Recently I've been trying to lose weight, so stopped eating it as much.
Today I had Annie's Wisconsin 4 Cheese Mac :)
I grew up on generic crap cuz we were too poor for real stuff, but in the late 80s my sister insisted on Kraft. I learned how to make it from her. I also insisted on it, until they changed the damn noodles. And the powder. It just went down hill. I think they wanted you to "upscale" to the creamy/velveeta shit.
Our local pizza joint offers Mac n Cheese Wedges. It's not bad, but not that great compared to the other appetizers (deep fried cheese curds, om nom nom)
Why yes, I do live in Wisconsin, why do you ask?
posted by symbioid at 4:50 PM on March 14, 2010 [1 favorite]
posted by Solon and Thanks at 6:10 PM on March 14
Dude, I'm addicted to it. Well. I was. I actually called it Crack and Cheese. For the longest time I'd go there every Friday for lunch. The manager would occasionally give me a free one (once they stopped their punch cards). Recently I've been trying to lose weight, so stopped eating it as much.
Today I had Annie's Wisconsin 4 Cheese Mac :)
I grew up on generic crap cuz we were too poor for real stuff, but in the late 80s my sister insisted on Kraft. I learned how to make it from her. I also insisted on it, until they changed the damn noodles. And the powder. It just went down hill. I think they wanted you to "upscale" to the creamy/velveeta shit.
Our local pizza joint offers Mac n Cheese Wedges. It's not bad, but not that great compared to the other appetizers (deep fried cheese curds, om nom nom)
Why yes, I do live in Wisconsin, why do you ask?
posted by symbioid at 4:50 PM on March 14, 2010 [1 favorite]
Emilyd2222222222 or however many 2s are there...
Did you have the Noodles&Co Mac only recently? Because it used to be a LOT better, but at some point in the past few years they changed the recipe, and it isn't as good as it was. Still beats boxed stuff any day. But yeah, the sauce is watered down. I think they did it for cost savings :(
posted by symbioid at 4:52 PM on March 14, 2010
Did you have the Noodles&Co Mac only recently? Because it used to be a LOT better, but at some point in the past few years they changed the recipe, and it isn't as good as it was. Still beats boxed stuff any day. But yeah, the sauce is watered down. I think they did it for cost savings :(
posted by symbioid at 4:52 PM on March 14, 2010
Times when I have vomited Kraft Dinner:
1. As a 4-year-old kindergarten student I fell and bumped my head on asphalt when attempting to walk along a 2 foot high horizontal metal piping that separated the grass from the tarmac. At lunch my mother fed me Kraft Dinner, which I couldn't keep down. Was taken to the hospital for observation that afternoon. I remember a balloon in the shape of a cat's head tied to the foot of the bed. and feeling like a baby because the bed had sides like a crib.
2. In Grade 7 a teacher who owned a Cessna took four of us flying after school as a reward for manning the Metric System display at Open House. I had consumed Kraft Dinner that lunchtime. In my pocket was a gravol pill my mother had given me to take beforehand, but since I then had difficulties swallowing pills and because I didn't want the other guys to see me taking something for motion sickness, I left it there. After about 15 minutes in the air I realized my decision was a mistake. The teacher had supplied his plane with air sickness bags pilfered from commercial airlines. The second one I used had holes in the bottom. I remember its contents dripping onto the leg of one of my friends.
3. About the only thing I knew how to cook while in university was Kraft Dinner. Ate a full box for lunch, lay back to watch the afternoon movie then immediately felt sick. Why my stomach so violently disagreed that day with economical, filling and yummy Kraft Dinner remains a mystery to me.
I no longer eat macaroni and cheese out of the box. I haven't vomited for years. Reach your own conclusions.
posted by TimTypeZed at 4:59 PM on March 14, 2010 [2 favorites]
1. As a 4-year-old kindergarten student I fell and bumped my head on asphalt when attempting to walk along a 2 foot high horizontal metal piping that separated the grass from the tarmac. At lunch my mother fed me Kraft Dinner, which I couldn't keep down. Was taken to the hospital for observation that afternoon. I remember a balloon in the shape of a cat's head tied to the foot of the bed. and feeling like a baby because the bed had sides like a crib.
2. In Grade 7 a teacher who owned a Cessna took four of us flying after school as a reward for manning the Metric System display at Open House. I had consumed Kraft Dinner that lunchtime. In my pocket was a gravol pill my mother had given me to take beforehand, but since I then had difficulties swallowing pills and because I didn't want the other guys to see me taking something for motion sickness, I left it there. After about 15 minutes in the air I realized my decision was a mistake. The teacher had supplied his plane with air sickness bags pilfered from commercial airlines. The second one I used had holes in the bottom. I remember its contents dripping onto the leg of one of my friends.
3. About the only thing I knew how to cook while in university was Kraft Dinner. Ate a full box for lunch, lay back to watch the afternoon movie then immediately felt sick. Why my stomach so violently disagreed that day with economical, filling and yummy Kraft Dinner remains a mystery to me.
I no longer eat macaroni and cheese out of the box. I haven't vomited for years. Reach your own conclusions.
posted by TimTypeZed at 4:59 PM on March 14, 2010 [2 favorites]
What is the desire to add more and more cheeses: "4 cheese" or "5 cheese"... "31 cheese"? I cook Macaroni and Cheese obeying the two cheese limit, by using only one cheese: old sharp, extremely good cheddar.
posted by niccolo at 5:04 PM on March 14, 2010
posted by niccolo at 5:04 PM on March 14, 2010
My favorite mac-and-cheese variation is to cook it with spinach. Then when my mom complains that I eat canned soup too often, I can tell her BUT I EAT SPINACH ALL THE TIME, MOM.
posted by so_gracefully at 5:04 PM on March 14, 2010
posted by so_gracefully at 5:04 PM on March 14, 2010
am i doing something wrong? when i put mac and cheese together i end up with a graphic design studio.
posted by the aloha at 5:10 PM on March 14, 2010 [2 favorites]
posted by the aloha at 5:10 PM on March 14, 2010 [2 favorites]
I no longer eat macaroni and cheese out of the box. I haven't vomited for years. Reach your own conclusions.
You might have better results if you cook it rather than consuming it directly from the container.
posted by invitapriore at 5:10 PM on March 14, 2010 [2 favorites]
You might have better results if you cook it rather than consuming it directly from the container.
posted by invitapriore at 5:10 PM on March 14, 2010 [2 favorites]
I think the username says it all, folks.
If people in the blue started taking usernames literally, every conversation would be entirely different. Malice is a name, you know, and not just used in it's descriptive terms.
Anyway, I was just pointing out it's the feeling it gives you that most people love. Depending on the type of mac and cheese, most of the time it's bland and salty. (Box mac) If you have mac that's made like the bacon mac link, then it's a different story as far as flavor goes.
posted by Malice at 5:13 PM on March 14, 2010
If people in the blue started taking usernames literally, every conversation would be entirely different. Malice is a name, you know, and not just used in it's descriptive terms.
Anyway, I was just pointing out it's the feeling it gives you that most people love. Depending on the type of mac and cheese, most of the time it's bland and salty. (Box mac) If you have mac that's made like the bacon mac link, then it's a different story as far as flavor goes.
posted by Malice at 5:13 PM on March 14, 2010
I know someone who puts tuna in their mac&cheese.
BLASPHEMY.
posted by tzikeh at 5:13 PM on March 14, 2010 [2 favorites]
BLASPHEMY.
posted by tzikeh at 5:13 PM on March 14, 2010 [2 favorites]
I would like to point out that I put tuna in mac and cheese sometimes, the Annie's kind, augmented with other cheeses, stick it all in a casserole with breadcrumbs and more cheese on top, and bake until brown and bubbly.
But if you don't want any, that's okay. More for me!
posted by rtha at 5:18 PM on March 14, 2010 [1 favorite]
But if you don't want any, that's okay. More for me!
posted by rtha at 5:18 PM on March 14, 2010 [1 favorite]
There is an oniony version in one of the major traditional cookbooks—Good Housekeeping, I believe—that is to die for. And as a bonus, kids usually won't eat it.
posted by theredpen at 5:22 PM on March 14, 2010
posted by theredpen at 5:22 PM on March 14, 2010
Oven is heating up now. Damn you, MeFi.
posted by dilettante at 5:23 PM on March 14, 2010
posted by dilettante at 5:23 PM on March 14, 2010
BLASPHEMY
Tuna with mac+cheese is awesome. I also add cherry tomatoes, chopped broccoli heads and stems, and frozen peas before baking.
posted by Blazecock Pileon at 5:24 PM on March 14, 2010 [1 favorite]
Tuna with mac+cheese is awesome. I also add cherry tomatoes, chopped broccoli heads and stems, and frozen peas before baking.
posted by Blazecock Pileon at 5:24 PM on March 14, 2010 [1 favorite]
I make boxed mac and cheese with tuna and add chile and garlic sauce to it. It's awesome.
posted by The Light Fantastic at 5:27 PM on March 14, 2010 [1 favorite]
posted by The Light Fantastic at 5:27 PM on March 14, 2010 [1 favorite]
I prefer my tuna casserole non-cheesy, but I quite like lotsa pepper and fake sausage (gimme lean!) in my mac-n-chee. Wiff a spliff.
If you get really sick or injured, I go to the store, buy the big brick of cheddar, cream, butter, noodles and a tinfoil turkey roasting pan. It ain't fancy, honey.
posted by Ambrosia Voyeur at 5:30 PM on March 14, 2010
If you get really sick or injured, I go to the store, buy the big brick of cheddar, cream, butter, noodles and a tinfoil turkey roasting pan. It ain't fancy, honey.
posted by Ambrosia Voyeur at 5:30 PM on March 14, 2010
Damn straight. Give me macaroni and cheese every time.
Bacon is just a cocktease anyway. Sure, it smells good but it tastes like burnt fat. If people plugged their noses while eating bacon they'd never eat it again.
posted by Rarebit Fiend at 5:31 PM on March 14, 2010 [2 favorites]
Bacon is just a cocktease anyway. Sure, it smells good but it tastes like burnt fat. If people plugged their noses while eating bacon they'd never eat it again.
posted by Rarebit Fiend at 5:31 PM on March 14, 2010 [2 favorites]
My FICL* puts water chestnuts in it.
*father-in-common-law, I guess is what he is
posted by Ambrosia Voyeur at 5:32 PM on March 14, 2010
*father-in-common-law, I guess is what he is
posted by Ambrosia Voyeur at 5:32 PM on March 14, 2010
Ate a full box for lunch, lay back to watch the afternoon movie then immediately felt sick.
You're posting from a timeline where Rome never fell, aren't you?
posted by ROU_Xenophobe at 5:44 PM on March 14, 2010 [1 favorite]
You're posting from a timeline where Rome never fell, aren't you?
posted by ROU_Xenophobe at 5:44 PM on March 14, 2010 [1 favorite]
Sherry. A friend of mine swears by adding a dash of cooking sherry to his mac-and-cheese, and after trying it myself, I have to agree he knows what he's talking about. It's like a hybrid of mac-and-cheese with cheese fondue. (Disclaimer: I have no idea how well it'd work with the boxed kind; he and I both make it from scratch.)
posted by wanderingmind at 5:59 PM on March 14, 2010
posted by wanderingmind at 5:59 PM on March 14, 2010
BLASPHEMY
You need to get you some Fundamentalist Mac and Cheese
posted by bruceo at 6:03 PM on March 14, 2010 [11 favorites]
You need to get you some Fundamentalist Mac and Cheese
posted by bruceo at 6:03 PM on March 14, 2010 [11 favorites]
Yeah, saying you like mac & cheese is like saying you like meat. There's a huge range between a McDonald's and a Peter Luger, or a Kraft box and made-from-scratch whole wheat pasta baked with milk and egg and breadcrumbs.
posted by rikschell at 6:17 PM on March 14, 2010
posted by rikschell at 6:17 PM on March 14, 2010
Mac an cheese is the food of the gods. If you're ever in New Orleans, get it at Verti Mart in the French Quarter. Food of the elder gods, that stuff.
posted by brundlefly at 6:26 PM on March 14, 2010
posted by brundlefly at 6:26 PM on March 14, 2010
Coincidentally, we are making mac and cheese for dinner. Yum.
posted by immlass at 6:28 PM on March 14, 2010
posted by immlass at 6:28 PM on March 14, 2010
Food of the elder gods, that stuff.
Rugose and squamous, and looking at it drives you insane?
posted by Mr. Bad Example at 6:33 PM on March 14, 2010 [3 favorites]
Rugose and squamous, and looking at it drives you insane?
posted by Mr. Bad Example at 6:33 PM on March 14, 2010 [3 favorites]
Yeah, but in a good way.
posted by brundlefly at 6:39 PM on March 14, 2010
posted by brundlefly at 6:39 PM on March 14, 2010
Alton Brown's recipe for stovetop Mac N Cheese is awesome. You'll never go back to the boxed stuff again.
posted by COD at 6:43 PM on March 14, 2010 [2 favorites]
posted by COD at 6:43 PM on March 14, 2010 [2 favorites]
Bacon is just a cocktease anyway. Sure, it smells good but it tastes like burnt fat. If people plugged their noses while eating bacon they'd never eat it again.
Your opinion is wrong, and if anyone again suggests there is a tastier food than bacon, I shall fistfight that person.
Back to your regularly-scheduled Mac and Cheese (my take: it's one of the only pasta-based dishes I really like) programming...
posted by mreleganza at 6:47 PM on March 14, 2010
Your opinion is wrong, and if anyone again suggests there is a tastier food than bacon, I shall fistfight that person.
Back to your regularly-scheduled Mac and Cheese (my take: it's one of the only pasta-based dishes I really like) programming...
posted by mreleganza at 6:47 PM on March 14, 2010
There's a huge range between ... a Kraft box and made-from-scratch whole wheat pasta baked with milk and egg and breadcrumbs.
Absolutely true. The stuff you make yourself is never as good as the real thing.
posted by darksasami at 6:51 PM on March 14, 2010 [11 favorites]
Absolutely true. The stuff you make yourself is never as good as the real thing.
posted by darksasami at 6:51 PM on March 14, 2010 [11 favorites]
Know what absolutely rules on mac n cheese? Gomashio.
posted by davelog at 6:58 PM on March 14, 2010 [1 favorite]
posted by davelog at 6:58 PM on March 14, 2010 [1 favorite]
Mac and cheese and olives and red pepper flakes. I can cook a MEAN Mac & Cheese.
Of course I'm lactose intolerant and can;t digest starch well, so I never cook it unless I have a good reason.
posted by The Whelk at 6:58 PM on March 14, 2010 [1 favorite]
Of course I'm lactose intolerant and can;t digest starch well, so I never cook it unless I have a good reason.
posted by The Whelk at 6:58 PM on March 14, 2010 [1 favorite]
I am weak-willed and couldn't resist trying out the bacon idea, and oh my god it was so excellent a++++ would eat again.
posted by bewilderbeast at 7:04 PM on March 14, 2010 [1 favorite]
posted by bewilderbeast at 7:04 PM on March 14, 2010 [1 favorite]
I feel like I should post something in this thread. I don't know why.
posted by fourcheesemac at 7:06 PM on March 14, 2010 [17 favorites]
posted by fourcheesemac at 7:06 PM on March 14, 2010 [17 favorites]
just remember to render out all the fat from your bacon by slow cooking it before you put it into your Mac and cheese.
Leftover ham also works wonders. M&C was up there with omlettes and quiche and fried rice with How I Would Use Up Leftovers when I lived with my Mom.
posted by The Whelk at 7:09 PM on March 14, 2010
Leftover ham also works wonders. M&C was up there with omlettes and quiche and fried rice with How I Would Use Up Leftovers when I lived with my Mom.
posted by The Whelk at 7:09 PM on March 14, 2010
The Whelk, pepper flakes I can get behind but... Olives? *shudder* God I hate olives.
posted by brundlefly at 7:21 PM on March 14, 2010
posted by brundlefly at 7:21 PM on March 14, 2010
I'm sorry brundlefly but I think the server had a hiccup, your last comment is all empty - was it about how awesome olives are?
posted by The Whelk at 7:23 PM on March 14, 2010 [2 favorites]
posted by The Whelk at 7:23 PM on March 14, 2010 [2 favorites]
I feel like I should post something in this thread. I don't know why.
posted by fourcheesemac at 9:06 PM
I just came back to this thread to page you, but you made it.
That said, I've been adding bacon forever, thought it was common sense.
posted by hypersloth at 7:34 PM on March 14, 2010
posted by fourcheesemac at 9:06 PM
I just came back to this thread to page you, but you made it.
That said, I've been adding bacon forever, thought it was common sense.
posted by hypersloth at 7:34 PM on March 14, 2010
This recipe for mac 'n cheese 'n bacon probably shortened my lifespan by a year, but it was worth it. My suggestion, though, is to mix the bacon in rather than putting it on top. Much, much better.
posted by inmediasres at 7:40 PM on March 14, 2010
posted by inmediasres at 7:40 PM on March 14, 2010
I adore mac & cheese as it is an integral part of my signature dish of deliciousness, Greasy Honky Pie.
Dammit, I am now ravenous. CURSE YOUR TRICKSY WAYS METAFILTER.
posted by elizardbits at 7:47 PM on March 14, 2010 [2 favorites]
Dammit, I am now ravenous. CURSE YOUR TRICKSY WAYS METAFILTER.
posted by elizardbits at 7:47 PM on March 14, 2010 [2 favorites]
Your greasy honky pie intrigues me and I wish to subscribe to your newsletter.
posted by The Whelk at 7:52 PM on March 14, 2010 [9 favorites]
posted by The Whelk at 7:52 PM on March 14, 2010 [9 favorites]
i'm going to tell you a secret - are you ready? do you remember when kraft cheese and macaroni used to be delicious and then all sorts of things changed about it? i'm here to tell you that you can still get a box macaroni that approximates it very well - wal-mart's great value thick and creamy. the noodles are different (i say better), but the cheese is almost exactly the same. i suggest cutting the recommended butter by about 1/3. go, buy some, your inner 5 year old will thank me.
posted by nadawi at 8:05 PM on March 14, 2010
posted by nadawi at 8:05 PM on March 14, 2010
elizardbits: Do not tease us with a dish called Greasy Honky Pie without providing further information as to the contents. Especially with a user name like elizardbits.
posted by Jilder at 8:06 PM on March 14, 2010 [4 favorites]
posted by Jilder at 8:06 PM on March 14, 2010 [4 favorites]
When my mom went back to work and I was making my own food, I had three dishes in my repertoire: omelets, Top Ramen, and mac and cheese (from a box). Because we are a very fancy family, we bought Kraft Deluxe with the cheese (or "cheese") in a squeezy silver pouch. I'm pretty certain that's what astronauts live off.
posted by The corpse in the library at 8:06 PM on March 14, 2010
posted by The corpse in the library at 8:06 PM on March 14, 2010
If people in the blue started taking usernames literally, every conversation would be entirely different.
not in my case.
posted by jonmc at 8:15 PM on March 14, 2010
not in my case.
posted by jonmc at 8:15 PM on March 14, 2010
I'm sorry, The Whelk. Olives would make mac and cheese Lovecraftian in the bad way. Even the smell gives me dry heaves.
posted by brundlefly at 8:17 PM on March 14, 2010
posted by brundlefly at 8:17 PM on March 14, 2010
I'll second wanderingmind on the sherry, if you make creamy mac & cheese with a roux base. Mmmm, mac and cheeeeeeeeeese.
My FICL* puts water chestnuts in it.
*father-in-common-law, I guess is what he is
My FIL makes it with butter and cream and magic, as far as I can tell. He made some for The Fella on a recent visit; because I stayed home, FIL sent home a dish for me, too. It was heady stuff, I tell you.
AV, before my partner and I married, I called them "my outlaws," as in "my father-outlaw."
posted by Elsa at 8:18 PM on March 14, 2010
My FICL* puts water chestnuts in it.
*father-in-common-law, I guess is what he is
My FIL makes it with butter and cream and magic, as far as I can tell. He made some for The Fella on a recent visit; because I stayed home, FIL sent home a dish for me, too. It was heady stuff, I tell you.
AV, before my partner and I married, I called them "my outlaws," as in "my father-outlaw."
posted by Elsa at 8:18 PM on March 14, 2010
The One True Mac and Cheese is as follows:
Make cheese sauce, with 2 Tbsp each of butter and flour, 1.5 cups milk, 2 cups shredded chedder.
At the same time, cook a pound of elbows to about 30 seconds before al dente.
Carefully layer noodles and sauce. Spread shredded cheese on top. Bake until topping is crusty.
For extra credit, add: Hatch Green Chile, sliced mushrooms.
Heaven.
posted by PMdixon at 8:49 PM on March 14, 2010 [4 favorites]
Make cheese sauce, with 2 Tbsp each of butter and flour, 1.5 cups milk, 2 cups shredded chedder.
At the same time, cook a pound of elbows to about 30 seconds before al dente.
Carefully layer noodles and sauce. Spread shredded cheese on top. Bake until topping is crusty.
For extra credit, add: Hatch Green Chile, sliced mushrooms.
Heaven.
posted by PMdixon at 8:49 PM on March 14, 2010 [4 favorites]
I'm not sure what this "mac and cheese" stuff is, is it some sort of knock-off Kraft Dinner?
posted by BozoBurgerBonanza at 8:50 PM on March 14, 2010 [4 favorites]
posted by BozoBurgerBonanza at 8:50 PM on March 14, 2010 [4 favorites]
best addition to mac & cheese: CURRY
posted by emeiji at 8:55 PM on March 14, 2010 [2 favorites]
posted by emeiji at 8:55 PM on March 14, 2010 [2 favorites]
VERY WELL.
GREASY HONKY PIE
You will need the following:
- ground beef, maybe half a kilo? ish?
- family size box of mac & cheese
- a packet of taco seasonings, maybe two
- tater tots
- mashed potato, preferably left over from like 3 days ago
- delicious shredded cheese product of your choice
- casserole dish at least an inch or so deep
- an oven (you'd think this was obvious, right? guess again.)
01. bake tater tots on a baking sheet until crunchy as all hell
02. make entire box of mac & cheese
03. stir-fry the ground beef in the greasy frying substance of your choice
04. mix in the taco seasoning
05. lightly butter casserole dish, and line it with tater tots. LIKE A DELICIOUS PIE CRUST OF TATERY AWESOMENESS
06. mix the mac & cheese up with the taco-y beef. feel free to do this in a giant bowl, using your hands. hungrily devour enormous handfuls when no one is looking. share it with the doggy and then feel guilty for not washing your hands after. >_>
07. dump it in your tater pie crust
07a. if you're using a really deep casserole dish, you can put in a second layer of tots before adding the rest of the beefyroni.
08. smear mashed potatos on top in a shepherd's pie-esque manner
09. put it in the oven at like, 350 or something, til the mash on top gets crusty
10. dump a fuckton of grated cheese on top and put it back in the oven til the cheese is bubbly
11. NOM NOM NOM. try not to burn your mouth on eebil molten cheese, the napalm of the food world. enjoy with a sixer of xibeca or san miguel, or the incredibly cheap local beer of your choice.
posted by elizardbits at 8:55 PM on March 14, 2010 [292 favorites]
GREASY HONKY PIE
You will need the following:
- ground beef, maybe half a kilo? ish?
- family size box of mac & cheese
- a packet of taco seasonings, maybe two
- tater tots
- mashed potato, preferably left over from like 3 days ago
- delicious shredded cheese product of your choice
- casserole dish at least an inch or so deep
- an oven (you'd think this was obvious, right? guess again.)
01. bake tater tots on a baking sheet until crunchy as all hell
02. make entire box of mac & cheese
03. stir-fry the ground beef in the greasy frying substance of your choice
04. mix in the taco seasoning
05. lightly butter casserole dish, and line it with tater tots. LIKE A DELICIOUS PIE CRUST OF TATERY AWESOMENESS
06. mix the mac & cheese up with the taco-y beef. feel free to do this in a giant bowl, using your hands. hungrily devour enormous handfuls when no one is looking. share it with the doggy and then feel guilty for not washing your hands after. >_>
07. dump it in your tater pie crust
07a. if you're using a really deep casserole dish, you can put in a second layer of tots before adding the rest of the beefyroni.
08. smear mashed potatos on top in a shepherd's pie-esque manner
09. put it in the oven at like, 350 or something, til the mash on top gets crusty
10. dump a fuckton of grated cheese on top and put it back in the oven til the cheese is bubbly
11. NOM NOM NOM. try not to burn your mouth on eebil molten cheese, the napalm of the food world. enjoy with a sixer of xibeca or san miguel, or the incredibly cheap local beer of your choice.
posted by elizardbits at 8:55 PM on March 14, 2010 [292 favorites]
If your arteries are feeling up to it, or if you simply do not fear death, you can add some bacon as needed.
posted by elizardbits at 9:00 PM on March 14, 2010 [17 favorites]
posted by elizardbits at 9:00 PM on March 14, 2010 [17 favorites]
I knew the term, but I didn't know that even the Kraft company actually markets it as "Kraft Dinner" in Canada. You people are even odder than you appear, eh?
posted by yhbc at 9:08 PM on March 14, 2010
posted by yhbc at 9:08 PM on March 14, 2010
We ate boxed mac and cheese growing up but my mom always added extra cheddar cheese and baked it in the oven. Sometimes, my mom would get creative and decorate the top with a face made from cut up bologna (even after we were too old to need smiley food.)
posted by vespabelle at 9:38 PM on March 14, 2010
posted by vespabelle at 9:38 PM on March 14, 2010
Boxed mac can be pretty good, although the fake shells are limp and scrawny and you need maybe a fourth of the butter that they recommend and maybe half (at most) of the dried cheese flavoring packet. Still and all, I prefer homemade.
posted by blucevalo at 10:48 PM on March 14, 2010
posted by blucevalo at 10:48 PM on March 14, 2010
ultimate broke food: canned nalley chili + kraft mac n cheese. carbs, protein, dairy, and tasty indigestion for under $2.00! bacon, while delicious, is a luxury food item for those who eat chili, mac, and chilimac on a daily basis (3x today for me!)
posted by Glibpaxman at 12:23 AM on March 15, 2010
posted by Glibpaxman at 12:23 AM on March 15, 2010
I made this Gordon Ramsey version of macaroni and cheese the other day. It had pancetta in it. It was great.
posted by chorltonmeateater at 12:57 AM on March 15, 2010
posted by chorltonmeateater at 12:57 AM on March 15, 2010
That Greasy Honky Pie is so very wrong that it must be right.
posted by BitterOldPunk at 1:24 AM on March 15, 2010 [1 favorite]
posted by BitterOldPunk at 1:24 AM on March 15, 2010 [1 favorite]
GREASY HONKY PIE
I did this once, but used cream of mushroom soup instead of taco seasonings. Good stuff.
posted by Blazecock Pileon at 2:03 AM on March 15, 2010 [1 favorite]
I did this once, but used cream of mushroom soup instead of taco seasonings. Good stuff.
posted by Blazecock Pileon at 2:03 AM on March 15, 2010 [1 favorite]
Another tasty variation is called Sprew. Take your mac & cheese, be it boxed or home made, add canned tomatoes and ground beef, cook it all up together, and then you can die a little (in a good way) with every bite. Especially as leftovers. I don't know why a night if refrigeration makes it even tastier. It could only be be science!
posted by empatterson at 2:32 AM on March 15, 2010
posted by empatterson at 2:32 AM on March 15, 2010
Adding bacon makes mac'n'cheese an acceptable breakfast dish!
... and you can have the leftovers for lunch and/or dinner!
Although I do not approve of breadcrumbs on top.
Must have. Not like mother used to make, otherwise. Also must save crusty bit until last. Also, must obey the rule that you can only take the crust for the portion under the crust that you took.
If it has anything other than noodles, cheese and sundry condiments to taste, it ain't Mac N Cheese. Anything with fish in it, for example is a casserole. Philistines. Of course, as usual, bacon doesn't count, because bacon gets a free pass in every dish.
posted by dg at 4:35 AM on March 15, 2010
... and you can have the leftovers for lunch and/or dinner!
Although I do not approve of breadcrumbs on top.
Must have. Not like mother used to make, otherwise. Also must save crusty bit until last. Also, must obey the rule that you can only take the crust for the portion under the crust that you took.
If it has anything other than noodles, cheese and sundry condiments to taste, it ain't Mac N Cheese. Anything with fish in it, for example is a casserole. Philistines. Of course, as usual, bacon doesn't count, because bacon gets a free pass in every dish.
posted by dg at 4:35 AM on March 15, 2010
We used to have a local mac-n-cheese restaurant but it closed, and now we must make do with our you-ain't-gettin-a-table, it's-too-popular grilled cheese sandwich restaurant instead. But no worries -- ever since I learned to make bechamel sauce, I CANNOT eat Kraft mac (Annie's white cheddar, yes, Whole Foods 365 white cheddar, yes...but that nuclear orange cheese? OH GOD NO).
My recommended cheeses (if you are someone I would want to hang out with, you probably have scraps of these in the fridge already -- grate or chop up small before mixing into the bechamel, pouring into the al dente shells and baking) ====> Parrano, Gruyere, a little bit o' goat, really strong Swiss and incredibly strong Cheddar (NY State or Vermont Cheddar, please), a bit of Wensleydale or Stilton... it's different every time and it is AWESOME.
I really do like the Parrano, though. It's Parmesan-ish even though it's a Gouda. Extra credit if you put a smidge of nutmeg in with a bunch of freshly ground black pepper (oh, and a pinch of Penzey's toasted onion powder).
If you like rosemary & chicken, you might want to pick up a copy of Iron Chef Michael Symon's new cookbook -- I've been eating his goat cheese mac with rosemary and chicken since grad school......heavenly! and finally, the recipe revealed!
posted by bitter-girl.com at 6:11 AM on March 15, 2010 [2 favorites]
My recommended cheeses (if you are someone I would want to hang out with, you probably have scraps of these in the fridge already -- grate or chop up small before mixing into the bechamel, pouring into the al dente shells and baking) ====> Parrano, Gruyere, a little bit o' goat, really strong Swiss and incredibly strong Cheddar (NY State or Vermont Cheddar, please), a bit of Wensleydale or Stilton... it's different every time and it is AWESOME.
I really do like the Parrano, though. It's Parmesan-ish even though it's a Gouda. Extra credit if you put a smidge of nutmeg in with a bunch of freshly ground black pepper (oh, and a pinch of Penzey's toasted onion powder).
If you like rosemary & chicken, you might want to pick up a copy of Iron Chef Michael Symon's new cookbook -- I've been eating his goat cheese mac with rosemary and chicken since grad school......heavenly! and finally, the recipe revealed!
posted by bitter-girl.com at 6:11 AM on March 15, 2010 [2 favorites]
If you eat kraft dinner regularly you will end up with universal health care. I believe this.
posted by srboisvert at 6:26 AM on March 15, 2010 [1 favorite]
posted by srboisvert at 6:26 AM on March 15, 2010 [1 favorite]
I'm completely immune to the calorific charms of macaroni and cheese. I wouldn't say I hate it (what's to hate and if I was hungry, served it, etc, of course I'd eat it), but it's bloody boring. I don't think I've ever used an instant mix (why would anyone?) and even when I've make it myself with really, really good quality, expensive ingredients, it's still pretty damn dull. If I add bacon or whatever, well, then it's improved by tasting somewhat of something that isn't itself.
If I wanted a cheese and starch fest, I'd probably go for a tertiflette, with a crisp winter salad on the side.
posted by rhymer at 6:52 AM on March 15, 2010
If I wanted a cheese and starch fest, I'd probably go for a tertiflette, with a crisp winter salad on the side.
posted by rhymer at 6:52 AM on March 15, 2010
What's funny is that, until I saw Alton Brown's show about it, I had no idea that there were two schools of thought about mac & cheese. Loose and creamy, the way I was raised seems superior to dense bricks of pseudo-casserole.
PMdixon I must disagree. Making a sauce Mornay is good, don't get me wrong, but I don't think it really makes for the best mac & cheese. My recipe follows:
1 pound rotini cooked al-dente.
3 or 5 tablespoons of butter, room temp.
A few splashes of milk.
A metric crapton of sharp cheddar, shredded.
Pepper.
Cooked and chopped bacon if you want.
Cook and drain the pasta, quickly add the butter and stir until integrated. Add cheese and stir until it's melty. Note: cheese will not integrate or do anything but sit there as an ugly mess at this stage. Add pepper and stir until combined. Add a splash of milk, stir, check to see if it's creamy yet. If not repeat that until it is creamy.
Eat.
Tastes fantastic but doesn't keep worth a damn. The cheese/butter/milk combo breaks down into a greasy puddle if you refrigerate and try to reheat.
posted by sotonohito at 7:17 AM on March 15, 2010 [3 favorites]
PMdixon I must disagree. Making a sauce Mornay is good, don't get me wrong, but I don't think it really makes for the best mac & cheese. My recipe follows:
1 pound rotini cooked al-dente.
3 or 5 tablespoons of butter, room temp.
A few splashes of milk.
A metric crapton of sharp cheddar, shredded.
Pepper.
Cooked and chopped bacon if you want.
Cook and drain the pasta, quickly add the butter and stir until integrated. Add cheese and stir until it's melty. Note: cheese will not integrate or do anything but sit there as an ugly mess at this stage. Add pepper and stir until combined. Add a splash of milk, stir, check to see if it's creamy yet. If not repeat that until it is creamy.
Eat.
Tastes fantastic but doesn't keep worth a damn. The cheese/butter/milk combo breaks down into a greasy puddle if you refrigerate and try to reheat.
posted by sotonohito at 7:17 AM on March 15, 2010 [3 favorites]
I certainly loved the boxed stuff as a kid. But ohh, discovering how easy it is to make a roux changed my mac and cheese forever. Since I frequently have odds and ends of good cheeses in the fridge, my mac and cheese is now sort of a noodley fromage fort.
Blah blah fancypants but really, it's cleaning out the cheese drawer and adding a splash of wine and whatever herbs want using.
Also: Virginia ham.
posted by desuetude at 7:35 AM on March 15, 2010
Blah blah fancypants but really, it's cleaning out the cheese drawer and adding a splash of wine and whatever herbs want using.
Also: Virginia ham.
posted by desuetude at 7:35 AM on March 15, 2010
I've had countless varieties of homemade and boxed mac and cheese, and none comes close to Kraft Dinner. In fact I would say that I don't really care for Mac & cheese at all, but I love KD.
posted by rocket88 at 7:49 AM on March 15, 2010
posted by rocket88 at 7:49 AM on March 15, 2010
The first mac and cheese I recall is Velveeta Shells and Cheese on a camping trip. Ew. But an epiphany. Circa high school I graduated to the stuff my mom made. In college, Kraft out of the box, with some steamed vegetables on the side or else cooked slapdash while drunk. Grad school first brought me Annie's, then Annie's plus frozen spinach, and then a dark time, vis-a-vis mac and cheese: I went vegan. There are some vegan cheese simulacra for which I'll go to the mat, but Mac and Chreese? I don't want to talk about it.
Now I'm all grown up and a member of the church of roux. Gruyere, Fontina, chevre, Asiago, Gouda, the sharpest of cheddars; give me any and all the cheeses, provided there is roux. Sometimes I daydream about adding some Sriracha. Adulthood is great.
posted by clavicle at 8:15 AM on March 15, 2010
Now I'm all grown up and a member of the church of roux. Gruyere, Fontina, chevre, Asiago, Gouda, the sharpest of cheddars; give me any and all the cheeses, provided there is roux. Sometimes I daydream about adding some Sriracha. Adulthood is great.
posted by clavicle at 8:15 AM on March 15, 2010
I'm all in favor of Kraft Dinner, as you so quaintly term it, but is it true that you Canadians put ketchup on the stuff? Because that's just weird.
posted by Faint of Butt at 8:25 AM on March 15, 2010
posted by Faint of Butt at 8:25 AM on March 15, 2010
I've heard Kraft Macaroni and Cheese, ketchup and hot dogs referred to as the tapeworm trifecta.
posted by MsVader at 8:51 AM on March 15, 2010 [1 favorite]
posted by MsVader at 8:51 AM on March 15, 2010 [1 favorite]
is it true that you Canadians put ketchup on the stuff?
This issue divides our nation more than French language rights.
posted by rocket88 at 8:54 AM on March 15, 2010 [5 favorites]
This issue divides our nation more than French language rights.
posted by rocket88 at 8:54 AM on March 15, 2010 [5 favorites]
GREASY HONKY PIE
I love this so much that for the first time in my MeFi career I am seriously considering getting this as a sockpuppet account, just so I can bring this great discovery to more people's attention.
posted by 1f2frfbf at 8:56 AM on March 15, 2010 [1 favorite]
I love this so much that for the first time in my MeFi career I am seriously considering getting this as a sockpuppet account, just so I can bring this great discovery to more people's attention.
posted by 1f2frfbf at 8:56 AM on March 15, 2010 [1 favorite]
is it true that you Canadians put ketchup on the stuff?
While personally opposed to the practice (ditto ketchup on grilled cheese, of both the sandwich and euphemistic varieties), at least it makes a tiny bit of sense. Tomato and cheese go together.
There are people out there who put sugar on their KD. *shudder*
posted by CKmtl at 9:59 AM on March 15, 2010
While personally opposed to the practice (ditto ketchup on grilled cheese, of both the sandwich and euphemistic varieties), at least it makes a tiny bit of sense. Tomato and cheese go together.
There are people out there who put sugar on their KD. *shudder*
posted by CKmtl at 9:59 AM on March 15, 2010
I love mac and cheese but ONLY if you have a side of peas and strawberry Quick.
My husband calls me ghetto because of it.
posted by stormpooper at 10:07 AM on March 15, 2010
My husband calls me ghetto because of it.
posted by stormpooper at 10:07 AM on March 15, 2010
The Atlantic Chip Shop in Brooklyn, NY makes a decent deep fried mac and cheese. But honestly I've never had it when sober, so it may be less than spectacular.
But it's deep fried mac and cheese. I usually have a deep fried Twinkie with raspberry sauce for desert.
Oh shut up. You know your mouth is watering right now.
posted by Splunge at 10:13 AM on March 15, 2010
But it's deep fried mac and cheese. I usually have a deep fried Twinkie with raspberry sauce for desert.
Oh shut up. You know your mouth is watering right now.
posted by Splunge at 10:13 AM on March 15, 2010
Old Bay. You heard it here.
posted by Pax at 10:45 AM on March 15, 2010 [1 favorite]
posted by Pax at 10:45 AM on March 15, 2010 [1 favorite]
I knew the term, but I didn't know that even the Kraft company actually markets it as "Kraft Dinner" in Canada.
All the more handy for translation, and thus teaching most Canadian children their first French (after cereal boxes) – Dîner Kraft.
(And adding ketchup is wrong. Wrong I tell you.)
posted by aclevername at 10:53 AM on March 15, 2010
All the more handy for translation, and thus teaching most Canadian children their first French (after cereal boxes) – Dîner Kraft.
(And adding ketchup is wrong. Wrong I tell you.)
posted by aclevername at 10:53 AM on March 15, 2010
Nobody's done this yet? Okay, then, here's the refrain:
***
Singin' I love mac 'n' cheese,
So put another block in the grater, baby!
I love mac 'n' cheese
So come make a roux and cook with ME!
***
posted by ROU_Xenophobe at 11:02 AM on March 15, 2010 [2 favorites]
***
Singin' I love mac 'n' cheese,
So put another block in the grater, baby!
I love mac 'n' cheese
So come make a roux and cook with ME!
***
posted by ROU_Xenophobe at 11:02 AM on March 15, 2010 [2 favorites]
All the more handy for translation
Is there a name for that Canadian multilingual thing where they take a word that's the same in French and English and sandwich it between the rest of the French and English versions of its name?
You know, like Centre d' EATON Centre or La Tour CN Tower or Diner KRAFT Dinner? Or the other way like Ontario Science Centre des Sciences d'Ontario or Tomato Ketchup Aux Tomates.
posted by ROU_Xenophobe at 11:07 AM on March 15, 2010 [2 favorites]
Is there a name for that Canadian multilingual thing where they take a word that's the same in French and English and sandwich it between the rest of the French and English versions of its name?
You know, like Centre d' EATON Centre or La Tour CN Tower or Diner KRAFT Dinner? Or the other way like Ontario Science Centre des Sciences d'Ontario or Tomato Ketchup Aux Tomates.
posted by ROU_Xenophobe at 11:07 AM on March 15, 2010 [2 favorites]
We used to get served these for school dinners (preferably with chips); until hunting for a pic, I didn't realise they were a distinctly Scottish thing – though to be honest it doesn't surprise me one bit, given our godawful health record. They were at least as disgusting as they looked, and twice as greasy as that, but for some reason I couldn't not eat the damn things when they were on the menu. The chippy round the corner from me does them deep fried, but I can't bring myself to revisit.
posted by Len at 11:32 AM on March 15, 2010 [1 favorite]
posted by Len at 11:32 AM on March 15, 2010 [1 favorite]
I drop this link into pretty much every AskMe question about food, but I favor Nigella Lawson's recipe. (For us Americans, that's 8oz, 8oz, a small can, and 425 degrees F.)
I went on a mac and cheese experimentation kick last year, and this is the one I settled on. I think it provides the best balance between ease of assembly and deliciousness.
The nutmeg is a key ingredient DO NOT OMIT IT. Without the nutmeg, it's just bland. Although you can sub a can of diced jalapenos, bacon, or a tablespoon of pepper flakes if you want to change up the flavors.
posted by ErikaB at 12:28 PM on March 15, 2010 [2 favorites]
I went on a mac and cheese experimentation kick last year, and this is the one I settled on. I think it provides the best balance between ease of assembly and deliciousness.
The nutmeg is a key ingredient DO NOT OMIT IT. Without the nutmeg, it's just bland. Although you can sub a can of diced jalapenos, bacon, or a tablespoon of pepper flakes if you want to change up the flavors.
posted by ErikaB at 12:28 PM on March 15, 2010 [2 favorites]
If I had a million dollars
We wouldn't have to walk to the store
If I had a million dollars
We'd take a limousine 'cause it costs more
If I had a million dollars
We wouldn't have to eat Kraft Dinner
But we would eat Kraft Dinner
Of course we would, we’d just eat more
And buy really expensive ketchup with it
That’s right, all the fanciest ke... dijon ketchup!
posted by emeiji at 12:37 PM on March 15, 2010 [4 favorites]
We wouldn't have to walk to the store
If I had a million dollars
We'd take a limousine 'cause it costs more
If I had a million dollars
We wouldn't have to eat Kraft Dinner
But we would eat Kraft Dinner
Of course we would, we’d just eat more
And buy really expensive ketchup with it
That’s right, all the fanciest ke... dijon ketchup!
posted by emeiji at 12:37 PM on March 15, 2010 [4 favorites]
Newly discovered, can't get enough of it Mac n' Cheese:
Macaroni
Roasted corn
Roasted cherry tomatoes
One cheese and one cheese only: OKA
Oh sweet holy hell must go the deli...
posted by WinnipegDragon at 1:08 PM on March 15, 2010
Macaroni
Roasted corn
Roasted cherry tomatoes
One cheese and one cheese only: OKA
Oh sweet holy hell must go the deli...
posted by WinnipegDragon at 1:08 PM on March 15, 2010
mashed potato, preferably left over from like 3 days ago
I will never make this recipe, because I don't see how I could ever obtain this ingredient.
posted by contraption at 1:55 PM on March 15, 2010 [5 favorites]
I will never make this recipe, because I don't see how I could ever obtain this ingredient.
posted by contraption at 1:55 PM on March 15, 2010 [5 favorites]
I have never eaten macaroni and cheese. (Due to a childhood trauma that gave me a phobia of noodles.) This week: I will have mac 'n' cheese!
posted by SPrintF at 7:57 PM on March 15, 2010
posted by SPrintF at 7:57 PM on March 15, 2010
Don't be silly, hippybear. Noodle incidents are never explained.
posted by brundlefly at 10:40 PM on March 15, 2010 [3 favorites]
posted by brundlefly at 10:40 PM on March 15, 2010 [3 favorites]
Mac-n-Cheese with Lil Smokies. I also like Kraft spirals and cheese.
posted by Jumpin Jack Flash at 10:42 PM on March 15, 2010
posted by Jumpin Jack Flash at 10:42 PM on March 15, 2010
I can be bribed with mac and cheese, particularly this version. It's very basic (sharp cheddar, parmesan, butter, milk, bread crumbs) and it's perfection. We like to double the bread crumbs so every serving is touched by their buttery love. My mouth is watering just thinking about it.
posted by swerve at 10:50 PM on March 15, 2010
posted by swerve at 10:50 PM on March 15, 2010
Ok, so... that is some good macaroni!
posted by Ambrosia Voyeur at 11:26 PM on March 15, 2010 [2 favorites]
posted by Ambrosia Voyeur at 11:26 PM on March 15, 2010 [2 favorites]
Macaroni and cheese is indeed the maca ironico de hachís.
posted by Ambrosia Voyeur at 11:40 PM on March 15, 2010 [1 favorite]
posted by Ambrosia Voyeur at 11:40 PM on March 15, 2010 [1 favorite]
So exciting to find this level of enthusiasm about mac and cheese here on metafilter! Thanks so much for visiting www.weheartmacandcheese.com! We'd love your comments and suggestions about our recipes and reviews. Long live mac and cheese!
posted by hilaryhavarti at 12:07 PM on March 21, 2010 [1 favorite]
posted by hilaryhavarti at 12:07 PM on March 21, 2010 [1 favorite]
Greasy honky pie, my ass. That's a tater tot casserole. If your mom wanted to make it more "nutritious", she'd throw in some Veg-All or peas or green beans.
You can usually tell who grew up all high-class, because those people tend to be horrified by it.
I want this now, but I don't have any tater tots or beef. :-(
(disclaimer: I did not grow up all high-class and that recipe is making me a bit homesick.)
posted by howrobotsaremade at 4:54 PM on April 3, 2010 [2 favorites]
You can usually tell who grew up all high-class, because those people tend to be horrified by it.
I want this now, but I don't have any tater tots or beef. :-(
(disclaimer: I did not grow up all high-class and that recipe is making me a bit homesick.)
posted by howrobotsaremade at 4:54 PM on April 3, 2010 [2 favorites]
No love for the Glasgow deep-fried mac & cheese pie, then?
posted by scruss at 5:38 PM on April 3, 2010
posted by scruss at 5:38 PM on April 3, 2010
You really shouldn't have told me that such a thing exists.
posted by The Whelk at 6:02 PM on April 3, 2010
posted by The Whelk at 6:02 PM on April 3, 2010
Velveeta Shells and Cheese, all the way. I'm OK if that makes me low class.
posted by MadamM at 7:53 PM on April 3, 2010
posted by MadamM at 7:53 PM on April 3, 2010
Best end-of-the-month/cheap/delicious food ever, as invented by my mom: the grad student with a child who loves msg.
Prepare one (1) package (or two, depending on hunger levels/size of eater) of Mr. Noodles.
Defrost frozen peas and frozen corn in the microwave.
Place vegetables in Mr. Noodle Soup.
Grate cheese on top of concoction.
Let sit for one (1) minute until cheese is melted, corn and peas have absorbed the Mr. Noodle seasoning flavour, and the noodles are almost soggy.
Eat.
This was my favourite thing to eat as a child. The more cheese the better, but be careful to not let it fall all the way to the bottom of the bowl where it will stick and you will be left staring mournfully at some delicious cheese bits you could have eaten but are now indelibly stuck to the bottom.
posted by hepta at 7:50 PM on April 4, 2010
Prepare one (1) package (or two, depending on hunger levels/size of eater) of Mr. Noodles.
Defrost frozen peas and frozen corn in the microwave.
Place vegetables in Mr. Noodle Soup.
Grate cheese on top of concoction.
Let sit for one (1) minute until cheese is melted, corn and peas have absorbed the Mr. Noodle seasoning flavour, and the noodles are almost soggy.
Eat.
This was my favourite thing to eat as a child. The more cheese the better, but be careful to not let it fall all the way to the bottom of the bowl where it will stick and you will be left staring mournfully at some delicious cheese bits you could have eaten but are now indelibly stuck to the bottom.
posted by hepta at 7:50 PM on April 4, 2010
I am currently eating my first mac and cheese! Because of this thread, I decided to give it a try. I only had a mixture of parmesan/bland cheese at home but it doesn't seem to matter. Gooood...
posted by Omnomnom at 5:28 AM on April 6, 2010
posted by Omnomnom at 5:28 AM on April 6, 2010
I have made, and reviewed the Greasy Honky Pie in MeTa.
posted by WinnipegDragon at 7:51 AM on April 11, 2010
posted by WinnipegDragon at 7:51 AM on April 11, 2010
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You love the feeling the combination of these two gives you.
posted by Malice at 3:42 PM on March 14, 2010