![]() It changes the TEXTURE! And I strongly feel the cheeses I've listed in the recipe create the perfect balance of sharpness AND texture.īut you do you, boo! ( and if you LOVE the combo you found, share it with me! ) Can I freeze mac and cheese? But like I said above - the cheese changes more than just the flavor. That's why I chose those cheeses, and that's why ( IMHO ) this is the PERFECT Mac and Cheese recipe! Can I substitute all Extra Sharp Cheddar, Muenster, Brie, Aged Cheddar, an old shoe I found behind the QuickMart? It's what I put in the recipe: Medium Cheddar plus Extra Sharp Cheddar. ![]() Let's keep it short and sweet, shall we? What is the best cheese combination for macaroni and cheese? Let's take a minute to answer some so you don't have to comb through the comments if you have a similar question about how to make this an easy mac and cheese recipe! FAQ for Southern Baked Mac and Cheese: As predicted, I've gotten a lot of questions about this recipe. I think he is on his 3rd marriage and my husband of 15 years loves that can cook things from scratch.Update: Okay, people. Which I was flattered until a few weeks later he broke up with me and said I was too "domesticated" and he wasn't ready to settle down. One time I made this for a boyfriend when I was in college and he called me Betty Crocker. The horror, too much cheese in mac & cheese!! To add onto your story. They got so used to the daycare's blue box mac and cheese. Then I top with crushed ritz crackers tossed with a little melted butter instead of more cheese but just at the end of baking. A few tbsp of pimentos mixed into the cheese sauce in a flood processor or blender before you pour over pasta really gives it a nice kick too. In Alabama we put mayo in just about everything and it really creams is up. I add some mayo to make it really "southern". Thanks for the post and keep on being different, you make the world more interesting. As for your yummy sounding recipe, I am not a Tabasco person at all and velveta tastes weird to me, but will happily try the rest of the ingredients and your cooking style ASAP. When I have the time and bake it: elbow macaroni, butter, milk, medium cheddar cheese, and either smashed Ritz crackers or garlic croutons to top it off. I'll admit I still use the boxes when I'm being lazy, but I always add polska kielbasa sausage or Canadian Bacon with onions, and also flavor it more with garlic, salt, pepper and cayenne. My sister was a basketball, baseball and track Jock and needed pasta to sustain herself at the games so the Kraft blue boxes were quick and easy, but by far not the better substitute. My stay at home mama always baked it, and then only on the weekends after she started working. LMBO!!! Sweetheart, you're different and special just like the rest of us, they're the abnormal ones. Are we seeing a trend here? lol I do tend to get a little passionate about my causes I guess.oh, well! She said, 'you do know that is just a tv show, right'? So I said, 'Well, why do I still make mine this way?' My mother said, well you are a little different. ![]() What did they know about the future of the traditional macaroni and cheese? How had I missed the fact that my own mother had stopped doing it the right way? The youngest grandchildren are a set of twins that are 19 years old! This travesty of the mac and cheese has been going on for over 20 years right in my own family and I didn't notice? I told my mother that Paula Deen still makes her macaroni and cheese the right way. ![]() WHAT? She goes on to tell me that she stopped doing that when the grandchildren were little, because they liked it just as well made on the stove and served right from the pan. Does what? Nobody makes a sauce and bakes it in the oven and all of that she said. However, when I told her what was said, she said nobody does that anymore. So I replayed this conversation to my mother, because I knew I would get my idea that people still make macaroni and cheese the proper way reinforced. ![]()
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