Mac & Cheese

Morning Glory said:
It doesn't rank in my favourite type of dishes really. But its almost a staple in the US, I think. Not sure quite why but I expect there is a history as to why. Maybe its simply economical?
Click to expand...
The blue box Mac and cheese is easy to make and kids like it. It's been around since I was a pre teen at least, so decades of kids were indoctrinated into liking Mac and cheese.
 
karadekoolaid said:
Dry mac&cheese is an abomination!
Click to expand...
It is! My mum always made a great baked mac n cheese - not dry at all. Put tomato slices on top.

Stovetop is easiest in my thinking and I make it much like a usual type of pasta dish. I use pasta water for liquid and best sharpest cheese on hand.

It's just pasta in a cheese sauce innit.
 
Morning Glory said:
its almost a staple in the US, I think. Not sure quite why but I expect there is a history as to why. Maybe its simply economical?
Click to expand...
Maybe so. But only indirectly. It's part of the easy instant (and non perishable) box-food repertoire that sells cheap instant meals, baked items and add-ins and negates cooking and food prep as an unessary chore. Marketing innit.
 
medtran49 said:
The blue box Mac and cheese is easy to make and kids like it. It's been around since I was a pre teen at least, so decades of kids were indoctrinated into liking Mac and cheese.
Click to expand...
Yup. I think it became a staple for us baby boomers who didn't live on a farm and were either suburban or city dwellers, often with mothers who worked outside of the home. It was something most 12 year olds could cook without burning down the house (along with Banquet and Swanson pot pies and tv dinners, frozen pizzas, etc.). It was nostalgic for sure, and many of us with a passion for cooking remembered it fondly, but wanted to make a better version from scratch. I havent eaten the blue box stuff in probably 40 years and last time I tried it I thought it was pretty awful.
 
Morning Glory said:
It doesn't rank in my favourite type of dishes really. But its almost a staple in the US, I think. Not sure quite why but I expect there is a history as to why. Maybe its simply economical?
Click to expand...
I agree on all points. Most mac and cheese in the U.S. is made from packages using a processed food product that is about 1/2 cheese and Isn't one of my favorites either. But add some good ingredients (quality cheddar cheese or guryere or cream cheese, mushrooms, wine and it can be made into a great dish. I'm still working on new approaches to make mac and cheese into fine dishes. Cheese and pasta go well together as we all know. It is a shame that mac and cheese has earned such a negative rating from serious cooks. I just think they haven't tried hard enougn.
 
blades said:
But add some good ingredients (quality cheddar cheese or guryere or cream cheese, mushrooms, wine and it can be made into a great dish.
Click to expand...
To the box version or from scratch?

blades said:
I'm still working on new approaches to make mac and cheese into fine dishes. Cheese and pasta go well together as we all know. It is a shame that mac and cheese has earned such a negative rating from serious cooks. I just think they haven't tried hard enougn
Click to expand...

Many pasta dishes out there with cheese sauces ranging from great to unbelievably good. But I'm mainly talking Italian pasta dishes here.
 
Ok so it was pretty great, that crab mac n cheese. I had bought the shelled lump crabmeat from Omaha Steaks (US frozen food distributor), and it was really nice, lovely chunks with not a scrap of cartilage or mushy bits. Sauteed spinach on the side. I'm in a bit of a food coma right now.
 
You must log in or register to reply here.
Back
Top Bottom