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How do you Mac & Cheese?
03-18-2012, 08:41 PM
Post: #11
RE: How do you Mac & Cheese?
It's not that I'm lazy, but I can't be bothered to make a white sauce.

OK, maybe I am lazy! ;-)

My recipe is dead simple.

For every four cups of al dente cooked pasta (your choice: we like tortiglione and gemelli, and sometimes penne rigate too), mix with 2 cups each of sour cream (OK, you can use non-fat plain yogurt also) and cheeses (whatever you've got!). Reserve some of the cheese, or grate extra, for a layer on the top. Put everything into a greased and covered casserole, bake @ 350 for 30 minutes or until bubbling. Take off the cover, and leave in the oven five or more minutes until brown on top.

Leftovers freeze like a dream. About the most mindless recipe I have ever made: originally from a very ancient copy of "Joy of Cooking"....

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03-19-2012, 09:30 AM
Post: #12
RE: How do you Mac & Cheese?
While traveling one year through Yellowstone one year, I ordered the
Mac and Cheese at one of the resaurants there; they used lobster meat
in their recipe.
All I can say is: "What a way to rock the lobster"!
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03-19-2012, 10:55 AM
Post: #13
RE: How do you Mac & Cheese?
(03-19-2012 09:30 AM)MAL_ONE Wrote:  While traveling one year through Yellowstone one year, I ordered the
Mac and Cheese at one of the resaurants there; they used lobster meat
in their recipe.
All I can say is: "What a way to rock the lobster"!

There's a place in Prince Edward Island that does that too, during lobster season. Comes with a whole claw on top. Lovely fresh lobster, but kind of bland M&C, unfortunately.

I tossed leftover BBQ chicken and caramelized onions into my recipe when I wanted to clean out the refrigerator. Wasn't half-bad either. :-)

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