Another Mac 'n' Cheese Request

Gail Gurman <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The recipe I remember involved adding breadcrumbs and grated cheese,
but I don't remember the amounts, and I don't remember the baking temp
and time.

Does anyone have this recipe?

I... don't... remember...

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

"Gail Gurman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A long time ago I had a recipe (which I thought I got from RFC, but maybe
not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked
mac 'n' cheese. I googled this, but there were so many RFC mac 'n' cheese
recipes, and none of the ones I looked at were what I was thinking about,
so I gave up and decided to post.

The recipe I remember involved adding breadcrumbs and grated cheese, but I
don't remember the amounts, and I don't remember the baking temp and time.

Does anyone have this recipe?

Thanks in advance!

Someone on the Food Network (Rachel Ray?) made one not too long ago that had
cream, butter, cheddar, eggs and CREAM CHEESE in it. It was supposedly rich
and souffle like. Maybe look the recipe up there?

kili

I don't know about using Kraft Mac 'n' Cheese, but I buy a good brand
of frozen Macaroni and Cheese (Staufers), stir it up a bit, add several
shakes of Tabasco and a lot of good cheddar, stir it again, and put a
lot of grated cheddar on top, with ground pepper. It's the easy way.
Nancree

Gail Gurman said:

A long time ago I had a recipe (which I thought I got from RFC, but
maybe not) for converting Kraft Mac 'n' Cheese Dinner into a
not-so-creamy baked mac 'n' cheese.
Does anyone have this recipe?

Thanks in advance!

Sorry, no. But it's just about the same to prepare your own mac & cheese as
it is to start off with the Kraft stuff. Think about it; with the Kraft you
still have to melt butter and mix in their cheese packet with milk. It's
practically the same as below:

(And yes, I'm going to advocate the use of Velveeta here.) Boil 8 oz.
macaroni until just done. Drain and place in a casserole dish. While the
pasta cooks, make a white sauce with equal parts of butter and flour, a
little salt & pepper; stir until smooth. Stir in one cup of milk and heat
through, thickening to your taste. Add 8 oz. of Velveeta, cubed, and stir
until the Velveeta is melted into the sauce. Pour this over the macaroni in
the casserole dish and stir. Sprinkle the top all over with seasoned
breadcrumbs and sprinkle freshly grated Parmesan on top. Pop it in the oven
at 350F for 20-30 minutes or until the breadcrumbs are golden brown.

Jill

jmcquown wrote on 08 Jun 2005 in rec.food.cooking

Quoted message said:

Gail Gurman said:

A long time ago I had a recipe (which I thought I got from RFC,
but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a
not-so-creamy baked mac 'n' cheese.
Does anyone have this recipe?

Thanks in advance!

Sorry, no. But it's just about the same to prepare your own mac &
cheese as it is to start off with the Kraft stuff. Think about
it; with the Kraft you still have to melt butter and mix in their
cheese packet with milk. It's practically the same as below:

(And yes, I'm going to advocate the use of Velveeta here.) Boil 8
oz. macaroni until just done. Drain and place in a casserole
dish. While the pasta cooks, make a white sauce with equal parts
of butter and flour, a little salt & pepper; stir until smooth.
Stir in one cup of milk and heat through, thickening to your
taste. Add 8 oz. of Velveeta, cubed, and stir until the Velveeta
is melted into the sauce. Pour this over the macaroni in the
casserole dish and stir. Sprinkle the top all over with seasoned
breadcrumbs and sprinkle freshly grated Parmesan on top. Pop it
in the oven at 350F for 20-30 minutes or until the breadcrumbs are
golden brown.

Jill

What! No mushrooms or Bacon?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 215 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet said:

jmcquown wrote on 08 Jun 2005 in rec.food.cooking

Quoted message said:

Gail Gurman said:

A long time ago I had a recipe (which I thought I got from RFC,
but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a
not-so-creamy baked mac 'n' cheese.
Does anyone have this recipe?

Thanks in advance!

Sorry, no. But it's just about the same to prepare your own mac &
cheese as it is to start off with the Kraft stuff. Think about
it; with the Kraft you still have to melt butter and mix in their
cheese packet with milk.

Jill

What! No mushrooms or Bacon?

Haha! Yeah, right. Maybe the bacon but no way (IMHO) do mushrooms belong
in mac & cheese!

Jill

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Gail Gurman said:

A long time ago I had a recipe (which I thought I got from RFC, but
maybe not) for converting Kraft Mac 'n' Cheese Dinner into a
not-so-creamy baked mac 'n' cheese.
Does anyone have this recipe?

Sorry, no. But it's just about the same to prepare your own mac &
cheese as it is to start off with the Kraft stuff. Think about it;
with the Kraft you still have to melt butter and mix in their cheese
packet with milk. It's practically the same as below:

Actually, the Kraft Deluxe meal comes with a packet of condensed cheese
sauce, so you don't have to add butter or milk. You just open the package
and squeeze out the cheese.

Quoted message said:

(And yes, I'm going to advocate the use of Velveeta here.) Boil 8 oz.
macaroni until just done. Drain and place in a casserole dish. While
the pasta cooks, make a white sauce with equal parts of butter and
flour, a little salt & pepper; stir until smooth. Stir in one cup of
milk and heat through, thickening to your taste. Add 8 oz. of
Velveeta, cubed, and stir until the Velveeta is melted into the sauce.
Pour this over the macaroni in the casserole dish and stir. Sprinkle
the top all over with seasoned breadcrumbs and sprinkle freshly grated
Parmesan on top. Pop it in the oven at 350F for 20-30 minutes or
until the breadcrumbs are golden brown.

This recipe is helpful though. It does help me with the info I needed.

Thanks!

--
Gail Gurman
[email hidden]
http://www.gurman.org/

Gail Gurman said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Gail Gurman said:

A long time ago I had a recipe (which I thought I got from RFC, but
maybe not) for converting Kraft Mac 'n' Cheese Dinner into a
not-so-creamy baked mac 'n' cheese.
Does anyone have this recipe?

Sorry, no. But it's just about the same to prepare your own mac &
cheese as it is to start off with the Kraft stuff. Think about it;
with the Kraft you still have to melt butter and mix in their cheese
packet with milk. It's practically the same as below:

Actually, the Kraft Deluxe meal comes with a packet of condensed
cheese sauce, so you don't have to add butter or milk. You just open
the package and squeeze out the cheese.

Ah, I wouldn't know. I haven't used this.

Quoted message said:

This recipe is helpful though. It does help me with the info I needed.

Thanks!

You're welcome. Hope you find what you're looking for.

Jill

Gail Gurman said:

Actually, the Kraft Deluxe meal comes with a packet of condensed cheese
sauce, so you don't have to add butter or milk. You just open the package
and squeeze out the cheese.

Of course that leads me to ask about the "cheese" in those boxes. WHen I make
make and cheese, the amount of cheese that I use weighs almost as much as box
of Kraft dinner,

Dave Smith said:

Gail Gurman said:

Actually, the Kraft Deluxe meal comes with a packet of condensed
cheese sauce, so you don't have to add butter or milk. You just open
the package and squeeze out the cheese.

Of course that leads me to ask about the "cheese" in those boxes.
WHen I make make and cheese, the amount of cheese that I use weighs
almost as much as box of Kraft dinner,

Well Dave, after all, it *is* a Kraft boxed dinner. And yes, I recommended
Velveeta in my version (actually my mom's version) because it does melt very
nicely and makes for a good mac casserole. And at least it has a white
sauce base.

I really need to try some decent cheddar in this dish. I rarely make mac &
cheese and in years past when I tried cheddar it was that pre-fab bagged
shredded Kraft cheddar which didn't melt well and the casserole turned out
oily. Ugh! Gotta hit a cheese shop and get some real nice cheddar to try
next time.

Jill

jmcquown said:

oily. Ugh! Gotta hit a cheese shop and get some real nice cheddar to try
next time.

Jill

I like to use an imported style, like cheshire or gloucester. It adds
much better flavor than a grocery-storre cheddar.

Gail Gurman said:

Dave Smith <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Gail Gurman said:

Actually, the Kraft Deluxe meal comes with a packet of condensed
cheese sauce, so you don't have to add butter or milk. You just open
the package and squeeze out the cheese.

Of course that leads me to ask about the "cheese" in those boxes.
WHen I make make and cheese, the amount of cheese that I use weighs
almost as much as box of Kraft dinner,

Well, the package I have is the Four Cheese version. According to the
ingredients list on the package, it contains water, whey, grated
parmesan cheese, canola oil, asiago medium cheese, colby cheese,
cheddar cheese, milk, sodium phosphate, salt, and smaller amounts of
various other ingredients, most of which appear at least to be
natural (e.g., cream, "cheese culture"😉.

Hmmm, I've never heard of a Four Cheese Kraft mac & cheese, but then I don't
go looking for it. Perhaps you could pick up your own cheese - parmesan,
asiago, colby, cheddar and cream cheese and make your sauce with milk and
cheese (you can even use skim milk, I've done that) then add breadcrumbs to
the top and bake it.

Sorry, I still don't have the answer to the original question about using
packaged mac & cheese to make the slightly more dry baked version.

Jill

jmcquown said:

Well Dave, after all, it *is* a Kraft boxed dinner. And yes, I recommended
Velveeta in my version (actually my mom's version) because it does melt very
nicely and makes for a good mac casserole.

I have to tell you that the one (unrepeated) experience I had with
making Mac & Cheese that was absolutely raved about consisted of
combining cooked noodles with a bottle of Velveeta, topping with
breadcrumbs and baking until the crumbs browned. Needless to say it
was scarffed up and I didn't even smell it.

Unfortunately, the thought of it was too gross to repeat in spite of
literally YEARS of my darling telling me how wonderful it was. Now
that I'm older and lazier... the thought is coming back. Cook some
noodles, open a jar, mix and bake. How hard is that?

sf said:

jmcquown said:

Well Dave, after all, it *is* a Kraft boxed dinner. And yes, I
recommended Velveeta in my version (actually my mom's version)
because it does melt very nicely and makes for a good mac casserole.

I have to tell you that the one (unrepeated) experience I had with
making Mac & Cheese that was absolutely raved about consisted of
combining cooked noodles with a bottle of Velveeta, topping with
breadcrumbs and baking until the crumbs browned. Needless to say it
was scarffed up and I didn't even smell it.

Unfortunately, the thought of it was too gross to repeat in spite of
literally YEARS of my darling telling me how wonderful it was. Now
that I'm older and lazier... the thought is coming back. Cook some
noodles, open a jar, mix and bake. How hard is that?

They make jarred Velveeta? You sure it wasn't Cheez-Whiz?

Jill

jmcquown said:

They make jarred Velveeta? You sure it wasn't Cheez-Whiz?

Maybe it was!