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Old 11-25-2012, 08:31 AM
 
149 posts, read 203,606 times
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I've been trying out some new versions. Turns out there are ton of variations of the classic: baked or stove top, bechamel or custard, or even just cheese or with additions like bacon and breadcrumbs. At a work potluck I had one that was a stove-top version with just milk and cheese. Very gooey. I had an awesome version at a restaurant a few months ago while traveling that had gorgonzola in addition to two other types of cheese.

And of course there is the box kind with the fake, neon orange powered cheese stuff.

So what kind of macaroni and cheese do you prefer?
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Old 11-25-2012, 11:10 AM
 
Location: East Terrell Hills
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I prefer to bake it myself from scratch. But if I'm pressed for time, the Velvetta Macaroni and Cheese is pretty good. It doesn't have the orange powder that you mentioned.
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Old 11-25-2012, 12:10 PM
 
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I like ample amounts of swiss cheese and throw in some venison stew chunks

we call that macaroni, cheese and bambi
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Old 11-25-2012, 12:23 PM
 
Location: Brooklyn,NY
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The velvetta is great. This is one of those real "comfort food dishes" goes great with chicken wings and mozerella stciks on the side. So bad...Yet, So good!
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Old 11-25-2012, 12:25 PM
 
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I love any and all kinds of mac and cheese. I make a gourmet four cheese dish (google it) that is heavenly.
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Old 11-25-2012, 01:21 PM
 
Location: North Idaho
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I prefer aged cheddar. I sometimes use bechamel, sometimes I use an egg whipped into some milk.

Occasionally I will add sauteed onions or diced ham, but the basic mac and cheese stays pretty much the same. It's comfort food, so no reason to fancy it up.
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Old 11-25-2012, 01:23 PM
 
Location: Denver area
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Pretty much all of it?

Even the orange powder has it's place.
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Old 11-25-2012, 01:32 PM
 
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Quote:
Originally Posted by 69GSstage1 View Post
I prefer to bake it myself from scratch. But if I'm pressed for time, the Velvetta Macaroni and Cheese is pretty good. It doesn't have the orange powder that you mentioned.
Ditto, powdered cheese freaks me out so when I want it boxed I get the velveeta shells.

Homemade, I make a roux with flour and butter, add milk and/or cream and melt in extra sharp cheddar and Parmesan and whatever else strikes my fancy (goat cheese!)

I don't like it baked, though.
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Old 11-25-2012, 01:34 PM
 
Location: somewhere between Lk. Michigan & Lk. Huron
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The mac & cheese I prefer is the stove top kind made with velveeta cheese, hubby prefers the stove top kind I make sometimes with diced tomatoes, shredded sharp cheddar cheese, & a can of cheddar cheese soup, < this kind is ok. with me except I don't care for diced tomatoes in it.
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Old 11-25-2012, 01:53 PM
 
149 posts, read 203,606 times
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I've never used velvetta but I've seen it in the store. Is it actually cheese? It wasn't in the refrigerated section and looks kinda greasy. I thought it was like the oily version of powered cheese but I'm interested to know more.
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