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Old 04-22-2013, 07:22 PM
 
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A number of years ago I was given a recipe for mac and cheese that is really good. Cook up elbow macaroni, cut up chunks of ham (like those ham slices at the grocery store), cut up 1 green bell pepper into chunks, combine it all and then melt into it enough Velveeta to generously cover the mixture. What is your variation?
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Old 04-22-2013, 09:11 PM
 
Location: Heart of Dixie
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I like big fat elbow pasta overcooked with Velveeta - I don't like those tiny elbows and I don't like al dente.
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Old 04-23-2013, 12:10 AM
 
Location: South Bay Native
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My mac is made with white cheddar in bechamel, with buttered panko crumbs on top and baked in the oven. The kids like when I use corkscrew pasta, I like small shells or traditional elbow macaroni. And no eggs - I hear people talk about that, but eggs coagulate so there goes the smooth and creamy texture of your cheese sauce. Save the eggs for breakfast!
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Old 04-23-2013, 05:12 AM
 
Location: Volcano
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Quote:
Originally Posted by DontH8Me View Post
My mac is made with white cheddar in bechamel, with buttered panko crumbs on top and baked in the oven. The kids like when I use corkscrew pasta, I like small shells or traditional elbow macaroni...
I do much the same, but with about 8 oz of white chedder and 12 oz of Gruyere (for a pound of pasta).

Then, when it's all hot and melty, I mix in about a pound and a half of cooked lobster meat, then top and bake.
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Old 04-23-2013, 05:14 AM
 
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Bacon chunks added.
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Old 04-23-2013, 05:21 AM
 
Location: Bella Vista, Ark
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I usually add either bacon (cooked and crumbled) or Italian sausage and canned tomatoes. I cook the pasta only about 5 minutes. I prefer penne just cause it is my favorite and I don't like the little mac either. I make a white sause, add the meat and drained tomatoes, mix together, place in a casserole dish and top with grated cheese and panko. In the oven it goes. I do not use Velveeta cheese or any cheese that isn't really sharp. Of course if I am making it for the family including little ones I would make a mild version. Also when cooking for just the grown ups, a couple of ounces of blue cheese adds a twist that is different.
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Old 04-23-2013, 10:09 AM
 
Location: SLC, UT
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I like to sauté some minced up jalapenos in some butter, add flour to make a roux, add the milk (I just use 1%) to make a béchamel, and then I add a bunch of pepper jack, mild cheddar, and Parmigiano. I'll mix it with elbow macaroni, then stick it in a casserole and top with a mixture of panko breadcrumbs, Parmigiano, and butter, then just bake it long enough for the topping to get crunchy. It's so good and spicy.
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Old 04-23-2013, 11:05 AM
 
Location: Texas
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When my f-i-l had leftover cheese dip (Velveeta and Ro-tel), he would add it to boiled macaroni and have Ro-tel Mac and Cheese.
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Old 04-23-2013, 11:14 AM
 
Location: Raleigh, NC
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Not green pepper - but tiny diced sauteed onion and celery.
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Old 04-23-2013, 07:28 PM
 
Location: Islip,NY
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I melt butter then add flour to make a rue, then I add about 1 cup maybe a little more of milk. then I stir in what ever cheese I have on hand, cheddar, american. monteray jack ect... stir until thick. Pour over hot elbow macaroni and stir around. Sometimes I bake it with a bread crumb topping but most of the time I just eat right away. Last tiem I made it I added broccoli florets. I prefer elbows or small shelss for my mac and cheese and I hate overcooked mushy pasta.
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