Some good Macaroni and Chesse

You can give recipes but they have to be part of the discussion, not all the discussion. So I can write a recipe for a cake if I precede it with the reason or if someone asks me about how to make something. So reason. Lasagna was used in Italy as a Sunday dish, and is now served in many places, including restaurants and also when you are on a plane.I make lasagna but not for some time. What I use is cottage cheese, Hunts Spaghetti sauce - the regular kind about two cans and I use the oven-ready Catelli express. I do not use a regular recipe, but do by guess and by golly. What I do is to brown some ground beef in olive oil -1 lb to 2 lb, add garlic, onions, add oregano and sweet basil, a little salt and pepper and the spaghetti sauce. You can use regular tomato sauce but add some Italian seasonings along with it. I then layer it in a lasagna or large oval cake pan, I put the ground beef mixture on the bottom, put on a layer of the lasagna noodles, continue layering the sauce over and put cottage cheese over the last layer and top with cottage cheese, plus a layer of mozerella. I got it off the Catelli box, there is a new one that contains pepperoni.

I also use carnation milk in my Macaroni. I would say my key ingerdient is also using colby cheese. Also using a good brand of cheese never use store brand always go with name brand cheese. Cheap cheese doesn't melt right and contains lots of oil and I use lots of butter so the oil and butter mixed up makes it really greasy and nasty.

I really like homemade macaroni and cheese. I use velveeta cheese in mine and bake it in the oven for a little while after cooking it on the stove. I use whole milk in mine. We made a big pan of lasagna last week. We use ground beef, lasagna noodles, cottage cheese, mozarella cheese and spaghetti sauce, salsa, onion and tomato and a few jalepno peppers in ours.

Well, I experiment a lot with macaroni and cheese! Not only do I mix in hamburger meat, I sometimes mix in, Italian sausage, regular pork sausage,"chorizo mejicano" , cajun boudain sausage, chopped up hot links,and chopped up pork chops! Of course not all at one time, but one at a time!

What a good idea. I have some carnation milk to use up and didn't know what to do with it. I like to add a little nutmeg in my cheese sauce and I usually use up all my bits and pieces of different cheeses to mix it up. I too have been craving lasagna lately. I think that may be a meal this week. I like spinach in my lasagna but hubby hates it, oh to spinach or not!

I make awesome macaroni and cheese. My least favorite recipes for macaroni and cheese use sharp cheddar cheese. It gives it a bitter flavor I think. Come to think of it I don't think I use sharp cheddar cheese in anything I always choose mild cheddar cheese it tastes better.

Lots of cheese and butter, yummy. I just made some the other day when the kids were here. I just made it on the stove, I didn't bake it. I have a big block of cheese and cut some of it in chunks and put that in with some butter and milk and let it melt. The kids were happy. When I make lasagna, I cheat and buy spagetti sauce, I cook my noodles, layer them with sauce, shredded cheese, I also add meat that I put some onion and green pepper in. Oh Lasagna does sound good. After I have it all put together, I bake it until bubbly and hot.

I always use extra-matured Cheddar in my Macaroni Cheese. I put the macaroni in a heat-proof casserole dish, make the sauce and pour it over, then sprinkle Parmesan on the top, to create a stronger cheese flavour. Then, I'll decorate the top with a few small broccoli fluorettes and hey presto, you have a very tasty, cheesy, macaroni cheese, which also looks pretty and inviting. You could vary that by replacing the broccoli with wedges of tomato, sliced mushrooms, or whatever takes your fancy, or is to hand. I like the sound of Macaroni made with condensed milk. I always used condensed for my Milk Jellies and Custard. It tastes so much better. Brightest Blessings my friend, and now, I must go finish off my dinner, because you've made me mighty hungry!!! lol.

I am using the evaporated milk in my mac and cheese rather than the fresh milk. I think evaporated milk is ok with my mac and cheese. What do you mean with carnation milk? Is it a type of milk or a brand or milk? Cheddar cheese I think is the best, but the price for 250 gm shredded cheddar cheese is about 2USD here which is about RM 6.++ in my country. That is quite high price for an ingredient for a meal.

I was not aware that we could not post recipes, I never noticed that rule when I joined mylot, hmmm. anyhow, for my mac and cheese I think sauteed onions really give it a nice flavor as well, I like to put slices of tomato on top with buttered bread crumbs over all and a sprinkling of shredded cheese over that.... if not bread crumbs my husband really prefers that I crush some potato chips on top.

The best macaroni and cheese I ever made was when I used French onion soup in the water to cook the macaroni.

It sounds silly but I have never made homemade mac n cheese. I guess I probably should try it sometime though since my daughter and husband are convinced that it makes the world go round. They are fanatics about cheese in general though. Weirdos. LOL

My sister is the master chef of all types of foods - you name it from filipino, mexican and italian food me and the rest of the family don't give mercy to the food she cooks because it is gone in a matter of minutes. Now speaking of Macaroni & Cheese she makes the best of the best not even words can describe it. Of course she buys Kraft brand macaroni and mixes it with ground beef which is the best - I don't tend to eat macaroni by itself, just doesn't taste the same. The way she makes it is creamy for one - not to dry and the cheesy isn't rough either. She also uses carnation milk - and sometimes she will mix ground beef with chopped sausages too. Just typing me is making me crave some. Now if I were to say where the best place they have macaroni and cheese has to be in Hometown Buffet - great spot to go to with the family.

lots of different kinds of chesse and the carnation milk and whole mike

My son loves mac and cheese and I don't love feeding him the box mixes all the time, so I have been looking for years for a good and easy mac n cheese recipe, and none have turned out the way I had hoped. I saw a Rachel Ray recipe for stovetop mac n cheese that was really good and pretty easy to do. It calls for half and half, and I made it that way to follow the recipe, but I will try mixing in some regular milk next time to see how it goes.

I don't quite know how to make Macaroni and Cheese from scratch, but when I do order a serving of it from Kenny Roger's when I eat there, I always make sure to add a dash of Tabasco sauce and a generous ammount of chilli flakes! It certainly adds a zing to an already wonderful dish!

Velveta!

I know it will sound weird, but i put chops of bacon when i stir and its delicious!

there's this mac & cheese recipe I've been wanting to try, I saw it on TV, but I'll add a little touch of my own ideas. Its called confetti mac & cheese you mince green an red bell peppers, ham & bacon so that it'll look like confetti, mix that with your mac & cheese. Also to make it tastier, you could add broth with milk and melt your cheese there, I like to add a little mozzarella ans parmesan... and if I want that crisp top, I pop it in the over for like 15 minutes.. top it off with parsley... yummy! I'm hungry already...

I use a can of cream of mushroom soup and almost a full can of milk - double that if you're making a big dish - and bring that to a slow boil and then either cut small pieces of New York State extra sharp cheddar cheese or use the package of already grated cheese and add slowly and heat until the cheese is melted. Add this to boiled macaroni, put some more cheese on top and bake until golden brown and the cheese is melted. It's yummy! Annie