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Mac and Cheese

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Posted: #3

homemade  

 
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Posted: #4
The new Kraft shit is impressive,,,of course I add a bunch of sharp cheddar myself but they got the breadcrumb topping you put on top and cook for 10 mins dynamite son
 
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Posted: #5

https://www.food.com/recipe/fall-to-your-knees-macaroni-and-cheese-143463

Carnie Wilson's recipe. Fatty's make good homemade mac n cheese.

 
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fat city
 
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the mac and cheese from kfc is great but its almost too cheesy
 
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Posted: #8
stoufers is the best out there

kfc is great though

https://blogs.seattleweekly.com/voracious/macstouffers.jpg
 
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Quote Originally Posted by misfit_aka:



 
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Quote Originally Posted by Rocafella:






 
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You never realize how much you miss Krafts mac and Cheese until you leave the states...  The kid loved it, I liked it, but since we moved to Europe I really missed it.  Every so many months I have someone in my family send us some, it is the biggest treat when we eat it! 
 
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Quote Originally Posted by Messier-11:

the mac and cheese from kfc is great but its almost too cheesy


fuckin love it! 
 
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Posted: #15
Quote Originally Posted by misfit_aka:

So a bucket 'a KFC and strawberry daqs instead?

 

Messier, I have a Mac and cheese recipe that is so amazing that it can only be shared in email.

 
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Sounds crazy but the best mac n cheese I've had is at nicer steakhouses.  Fleming's has a Chipotle Mac that is awesome, and Capital Grille has a Lobster Mac n Cheese that may be the best I've ever had.  Also, a place in Houston called Just Mac opened up several months ago or so, and the whole menu is pretty much mac n cheese.  Pretty good stuff.


 
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Quote Originally Posted by searchwarrant:

Messier, I have a Mac and cheese recipe that is so amazing that it can only be shared in email.

  Can I get that recipe as well?
 
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Posted: #18
add some crumbled BACON and a dab of SALSA...
 
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Mac and Cheese....THE SHIT
 
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A reasonably healthy version that is actually pretty good:

Take a can of campbell's cheddar cheese soup.  Add milk to the point of where it is thinner, but NOT to the point where it is soup.  It should be thinner than yogurt, but thick enough to stick to the pasta.  Add a half cup or so of cheddar cheese and mix.

Cook 1 pound of elbow macaroni according to directions.  Drain.  Mix the cheese mixture with the macaroni.  Put contents in a lightly buttered 7x7 or 8x8 baking dish.  Sprinkle the top with some more cheddar (don't need to go overboard) and bake at 350 until cheese is melted and it is bubbly. 

Pretty solid for being pretty low fat.

One variation is to use nacho cheese soup or to add some spices like garlic powder or onion powder.

 

 
 
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awwww yeah do you guys like the original sauce with butter ? Or the sensible solution with margirine.
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