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Discussion in 'Firearms and Mac & Cheese' started by ICEBALL585, Jan 26, 2012.
It seems this forum category is always filled with firearms talk. Why no mac & cheese threads?
I made some lazy man mac & cheese by putting some cheddar on top of some steaming hot pasta. Hit the spot.
Blue box Kraft is the best...I use minimal milk, really brings out the cheesieness. My wife make a wicked baked M&C...in high demand whenever theres a bbq going down.
Because it takes diabetes far longer to kill someone?
M&C content, I like to add a few shakes of crushed red pepper to the melted butter/cheese/flour combination while it is simmering to give it a bit of spice. It meshes very well with the high fat/dairy content.
I remember carbs.... vaguely.
I had some excellent five cheese mac and cheese for lunch today. Bacon is another great add-in for it.
I do one on my smoker with gouda, cheddar, pepper jack, and chorizo. Delicious
Anyone tried this stuff yet? Looks promising.
I like to cook the pasta very al-dente, then add lots of milk and really cook down the milk a bit. That way it is not only very cheezy, but also has more real dairy in it as opposed to just the powder stuff of unknown origin. Also ensures uniform cheese and no lumps.
I made one the week after St Pattrics day that had crumbled corned beef in it along with some irish porter infused cheddar cheese.
I had my mother-in-law's homemade mac & cheese last night for dinner. It was gooooooood!