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My mac is very simple. Just elbows, milk, eggs, cheddar, s&p. It cooks pleasantly firm and is just cheesy enough without being over-the-top "CHEESE". I only put a bit of cheese on the top...enough to give you that golden brown finish.
My wife makes macaroni pie from Trinidad...which is basically the same as I make but has the addition of some herbs & spices as well as being made with a largish bucatini.
My TRUE favorite is a homemade one I use with a recipe that involves grated horseradish...zippy!
But of the boxed, anything that's creamy. I can't abide powdered cheese mac and cheese. Must be the cheese sauce kind. If I'm dealing with fake cheese, either way, I don't want it powdered and reconstituted with milk. No. Gimme the Velveeta.
I recently found some (In the early 2000s) but it wasnt called "Macaroni and Chedder" anymore and wasnt as good as it was in the 70s under the original company...... (It was just called Golden Grain "MACARONI AND CHEESE")
This commercial brings me to hungry tears!!!!!! (I WOULD LOVE HAVING SOME!!!!!)
I can't stomach the boxed stuff (except for velveeta, and I don't think that classifies as real cheese anyway). I like the home made with the bread crumb topping.
Also, Dave and Busters makes a killer grilled chicken mac and cheese that is so good it will make you slap your mama.
^^^ Lol! That Dave and Buster's grilled meal does sound good.
I think I'd use some unconventional cheese if I made it at home. Maybe muenster.
Or a white cheese in an Italian style recipe.
Throw in some meatballs.
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