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The Ten Most Recent Comments By seamich

From Required Eating

What's the Best Mac and Cheese Cheese?

As for the combination of cheese mixture goes, I like to use at least 50% of a good Sharp Cheddar and the other half any combo of "fromages" that I have available in the fridge. On that note though I do like to balance this half with a Ricotta and a nice Gruyere or let's say a Monterey and a Smoked Gouda. Play around it's not Rocket Science.Have fun! As for the Bacon, well it goes great with almost anything in my book. Since the topic of percentages has come up try a 50/50 combo of mac-n-cheese and chili the next time the "Leftover Gods" bestow these gifts upon you.

seamich at 10:23AM on 03/04/08

Responses to Comments by seamich

From Required Eating

What's the Best Mac and Cheese Cheese?

I'm in the predominately cheddar group w/ the rest being whatever I have on hand,including cream cheese. I'm in the bacon camp and I also like diced onion or jalepeno,cherry or grape tomatoes.The topping?I've hit on the devilish combo of 1/2 breadcumbs,1/2 CHEEZ-ITS ground up together in the food proceesor.And yes they're buttered.I dont make this too often since it can kill you.

lenbob at 9:22AM on 03/15/08

From Required Eating

What's the Best Mac and Cheese Cheese?

I have a version that uses raclette, along with the classic items of pickled onion, dill pickle, and a little diced potatoe. Try it.

mario95 at 11:11AM on 03/11/08

From Required Eating

What's the Best Mac and Cheese Cheese?

My MIL's mac and cheese - no bechamel saucing required (she can't cook otherwise, but this is to die for):

1. Butter a casserole dish (I use a square 2-quart Corningware dish)
2. Boil 2 cups macaroni (I like Barilla elbows because they have ridges)
3. Drain, do not rinse
4. Layer half the macaroni in the casserole, sprinkle with 1 cup shredded cheese. (I usually end up using Kraft or Kroger pre-shredded cheese but obviously it's better with better cheese. Sharp cheddar is my personal choice.)
5. Repeat layers.
6. Mix together (a 2-cup Pyrex measuring cup works well) 1 cup milk and 2 eggs. (My MIL's original directions also say that you can use evaporated milk to make it even richer, but I think that's sort of overkill. My husband tried to use Redi-Whip once...the results are better not described.)
7. Pour egg mixture over macaroni and cheese layers in casserole.
8. Sprinkle a little more cheese over the top. (I've never tried it with crumbs.)
9. Bake UNCOVERED at 325 for about 20 minutes.
10. Let stand for 5-10 minutes to set before serving.

Serves 4-6 as a main dish, maybe more as a side dish, but probably not more than 8 as written. If there's any left, it's as good if not better reheated in the microwave. Also very forgiving of the addition of diced ham, sliced hotdogs, vegetables, etc. Quick and so easy I have it memorized...great for busy weeknights.

akk328 at 1:23PM on 03/10/08

From Required Eating

What's the Best Mac and Cheese Cheese?

Macaroni and cheese is one of my all time favorites and something I would have to eat if I had 10 minutes or less to live. I've used numerous recipes, but always go back to my own version, which is a combination of recipes by Ina Garten, Martha Stewart, The New York Times, Cooks Illustrated and "ME". Cheese wise it's a combination of Extra Sharp Cheddar, Gruyere, Smoked Gouda, Fontina and Parmesan Reggiano. Sometimes I add in Canadian bacon, prosciutto or roasted red peppers for variety. In the end, it's all about comfort and "that specific person, place or thing" associated with this wonderful classic.

Boscompb at 10:40AM on 03/10/08

From Required Eating

What's the Best Mac and Cheese Cheese?

best home made:
Light Cream, ( not Heavy, not Medium, not Half & Half )
while heating, whipping in coarsly grated 5 year old imported Holland Gouda ( $ 7.95 at Sams ), a bit of white Pepper, no salt needed, bits of sauteed Prosciutto, and then the al Dente cooked Ziti, all in buttered casserole topped with grated Tete de Moine 450F oven til brown

kanopemainer at 9:19AM on 03/10/08

From Required Eating

What's the Best Mac and Cheese Cheese?

I've been using the Creamy Stovetop Macaroni and Cheese recipe from Cooking Light. It uses light cheddar and reduced fat cream cheese in a milk and flour slurry (instead of a roux based bechamel). It is surprisingly good, despite the "light" cheeses.

For baked mac and cheese I really like Giada's Baked Rigatoni with Fontina and Prosciutto . It's bechamel based and you can pretty easily swap in whatever cheeses and meats you like. I've had a lot of success using Havarti, actually.

Amandarama at 7:33AM on 03/10/08

From Required Eating

What's the Best Mac and Cheese Cheese?

I know I'm late to chime in, but I just gotta say:
There's a great substitute for Velveeta which my wife calls "Chernoble cheese".
Merkt's port wine cheddar.

beano at 11:41PM on 03/09/08

From Required Eating

What's the Best Mac and Cheese Cheese?

My favorite combination is 2/3 medium cheddar, 1/3 smoked gouda - the gouda lends the creaminess of a processed cheese, and the bit of smoky flavor is terrific. My mom's preferred recipe is a four-cheese mac, with cheddar, gruyere, fontina, and parmigiano - a little higher-class, and very nice as well!

producestories at 10:24AM on 03/08/08

From Required Eating

What's the Best Mac and Cheese Cheese?

I will eat any mac & cheese, and have made it tons of different ways, but I made it with a rather odd combination once, Brie and Cheddar, cause that's what I had in the fridge, and it came out surprisingly well. Everyone wanted to know my recipe. Sadly, I didn't not write the proportions down.

Foodmayhem_Jessica at 10:06AM on 03/08/08

From Required Eating

What's the Best Mac and Cheese Cheese?

I'm a sucker for the blue box every now and again.

I made Ina's mac n' cheese last night, minus the bacon and the blue cheese. It was good, but not as creamy as I'd like. Afterwards I started searching my cookbooks. Found one from Pam Anderson in The Perfect Recipe that I think I'll try next. She uses evaporated milk, egg, and milder cheese, cooks it for less time at a lower temperature -- and stirs during the baking time.

IndyGal at 12:29PM on 03/05/08