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|Steve2 in LA||
I think the first recipe is the way to go (the other looks kinda bland) but I'd add 1/4 lb Velveeta>
Joined: Feb 7, 2006
Posted to Thread #18915 at 7:30 pm on Sep 2, 2010
for creaminess. I did a Mac & Cheese off over the weekend and used something similar to the 1st recipe but to my great surprise, it wasn't "cheesey" enough. I added some velveeta to the uncooked leftovers and (to quote Emeril, gulp) BAM!
I also used part panko, part fresh bread crumbs. I think the panko alone would be a little too hard. Good luck tho.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 18915. Got this off of Gay's Cheese Media Site, Which Mac&Cheese recipe do you think (Thanks Gay) - Kendall - 4:09am on 09/02/10 (8)
- Have you tried Hoffman's super sharp cheddar? It is processed, therefore gives that smooth - Curious1 - 1:57pm on 09/02/10
- Hoffman's! I like the horseradish cheese that they make. [NT] - AngAk - 6:41pm on 09/02/10
- I think the first recipe is the way to go (the other looks kinda bland) but I'd add 1/4 lb Velveeta> - Steve2 in LA - 7:30pm on 09/02/10
- MMMM!!!! ROFL Steve, I never thought I'd hear you say use Velveeta, Kind of like Marc and Spam! - Kendall - 8:06pm on 09/02/10
- Well, don't let anyone else know. It'll just be our little secret. [NT] - Steve2 in LA - 3:53am on 09/03/10
- ROFLMAO! And you ADMITTED IT!!! [NT] - Kendall - 5:46pm on 09/03/10
- Now by "velveeta" I assume you mean "fine-imported-gourmet-type-cheese-hand-made-by-artisans” right? [NT] - Steve2 in LA - 10:29pm on 09/03/10
- I mean, a boy has to maintain SOME semblance of dignity, doesn't he? (I'm SO doomed!) [NT] - Steve2 in LA - 10:30pm on 09/03/10