killer Mac and Cheese
- Thread starter oldsalty
- Start date
I use boars head Wisconsin Sharp cheddar and Monterey Jack and Velveeta with milk to make the Velveeta creamy and sauce like then temper in a couple scrambled eggs make 2 layers of cooked noodles and spread on the shredded cheddar and Monterey Jack hit that with cubed ham cover with cheese sauce then repeat for top layer. Wife and I like it spicy use some habenero spice s and p to tasteRoguejim said:
Never had lamb done like a ham before. If you'd like my process for ham pm me will send you my method.Mr. Hill said:
salsalady
eXtreme Business
aw, c'mon now salty...
you can't post pics like that around here without some semblance of a recipe!
I'm especially grumpy because I'm starving and the closest thing to your post is Kraft....
....
Don't get me wrong! Kraft has it's time an place, but compared to this?????
you can't post pics like that around here without some semblance of a recipe!
I'm especially grumpy because I'm starving and the closest thing to your post is Kraft....
....Don't get me wrong! Kraft has it's time an place, but compared to this?????
6 to 8 servings fits into my 2 1/2-quart casserole dish - . As with all macaroni serve this hot, right out of the oven. To reheat casserole, stir in a little extra milk before heating. You must follow this recipe exactly and make no substitutes! Use only the original version of Velveeta brand processed cheese - no generics, no lower fat varieties. Use whole milk. Use real, pure butter - not margarine, not a butter substitute. Use only block cheese that you shred yourself, since pre-shredded cheese has fillers and stablizers in it that may affect the outcome of the recipe, and use sharp cheddar, not mild. If you make substitutes or changes, your results will not be the same. Ingredients 1 pounds of medium cut elbow macaroni 1/2 pound of sharp cheddar cheese boars Head Wisconsin Sharp 1/2 pound of Monterey jack cheese Boars Head 1 pound block of original Velveeta brand cheese 1-1/4 cups of whole milk 2 large eggs, beaten Kosher salt, freshly cracked pepper and Cajun seasoning, to taste 1/2 cup (1stick) of pure butter Instructions Boil noodles, rinse, drain and set aside. Preheat oven to 375 degrees F. Shred the cheddar and jack cheeses, stir together and set aside. Meanwhile, pour 1-1/4 cups of milk into a large saucepan and warm over medium low heat. Cut up the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted. . Remove from the heat and set aside. Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well tempered, add the eggs to the cheese sauce and whisk together until well mixed. Spray a large baking dish or casserole pan with non-stick cooking spray. Add half of the elbow noodles and season with salt, pepper and Cajun seasoning. Slice thin layers of butter and spread them around on top of the noodles. Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Then add 1/2 chunks of smoked ham to cover. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, ham and Velveeta sauce. Cook at 375 degrees F, uncovered for 30 to 35 minutes, or until bubbly and browned. Makes about 6/8 servings Cook's Notes: Size matters with your pasta noodles also, so look for a medium cut elbow, not too small, not too large or jumbo. Do not make substitutes, use low or reduced fat products, margarine, or a generic brand processed cheese. I use Velveeta brand processed cheese, sharp cheddar (not mild), whole milk and Land O'Lakes brand pure butter. Do not substitute pre-shredded cheeses as they contain fillers and stablizers that will affect the outcome. Enjoy.asalsalady said:aw, c'mon now salty...
you can't post pics like that around here without some semblance of a recipe!
I'm especially grumpy because I'm starving and the closest thing to your post is Kraft....
Don't get me wrong! Kraft has it's time an place, but compared to this?????
Your wall of text was a bit difficult to read, so I went ahead and broke it up, so it was easier to read/understand. Thanks will be trying this soon!
oldsalty said:
That is one amazing recipe.Gonna have to try it.
Whenever I boil pasta, I like to halve a couple habaneros and throw them in the water. The pasta will soak in some of that wonderful heat and flavor so that it is in every bite.
Whenever I boil pasta, I like to halve a couple habaneros and throw them in the water. The pasta will soak in some of that wonderful heat and flavor so that it is in every bite.