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we always called it Macaroni and cheese,
but at lunch the other day , I found out that some people like "Shells" and cheese, instead.

One guy has to have shells & cheese , but he only puts it on one side of the shallow bowl, he puts chili ( 50/50 ) on the other side of the bowl .

a lady puts steamed broccoli and cauliflower florets in her M&C

then another fella chops up hot dogs and adds it to his M&C.





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Posts: 55282 | Location: Henry County , Il | Registered: February 10, 2004Reply With QuoteReport This Post
Honky Lips
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I don't eat much in the way of mac and cheese anymore, but my ex-wife would embellish. I for one like to add bacon.
 
Posts: 8192 | Registered: July 24, 2009Reply With QuoteReport This Post
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I grew up with a Mom who made mac & cheese (usually Kraft) according to the box's label then embellished at the end with tuna. Poor man's tuna noodle casserole.

If I make box mac & cheese (usually Annie's) according to the box's label then embellish with tuna and frozen peas, bake in the oven, and the last 5 min in the oven add a blended cheese to the top.



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Posts: 23816 | Location: Northern Suburbs of Houston | Registered: November 14, 2005Reply With QuoteReport This Post
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wife is GF, so we use Annies, or Aldis,

mac, shells, whatever pasta
the cheese sauce,
add a slice of american or 2 is tasty, or if fancy add some shredded gouda etc,
options are endless,

we don't add meats, but my brother loves a version at a local place that adds crabmeat



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Posts: 10636 | Location: Beach VA,not VA Beach | Registered: July 17, 2007Reply With QuoteReport This Post
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Lobster's a nice add-in.




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Posts: 17944 | Location: Virginia | Registered: June 02, 2006Reply With QuoteReport This Post
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I embellish mine with extra cheese. Big Grin

Sometimes I'll make Rachel Ray's Italian Mac and Cheese, which has sausage, tomatoes, and mushrooms in it. (But that's more akin to something like a pizza casserole than true "mac and cheese".)

https://www.rachaelray.com/rec...talian-mac-n-cheese/
 
Posts: 33269 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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quote:
Originally posted by tatortodd:
I grew up with a Mom who made mac & cheese (usually Kraft) according to the box's label then embellished at the end with tuna. Poor man's tuna noodle casserole.

If I make box mac & cheese (usually Annie's) according to the box's label then embellish with tuna and frozen peas, bake in the oven, and the last 5 min in the oven add a blended cheese to the top.


Yep, ate a lot of that through college. It was the step up from ramen.


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Posts: 2410 | Location: Roswell, GA | Registered: March 10, 2009Reply With QuoteReport This Post
Now in Florida
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I like mine with lobster meat and a few shavings of truffle.
 
Posts: 6084 | Location: FL | Registered: March 09, 2009Reply With QuoteReport This Post
Drug Dealer
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I make a basic (Béchamel) white sauce on the thin side and then stir in some grated extra sharp cheddar after the heat is turned off. I sprinkle a mixture of Panko bread crumbs, some butter, and some grated Parmigiano-Reggiano on top and brown it quickly in a very hot oven. If you use an aged cheddar then the mixture will separate if you boil it after the cheese is added.

Here's Chef John's take on this:



You can add an infinite variety to stuff to this, but that's like putting a bra on the Venus of Milo. JMHO, YMMV, etc.

Edited to add: Yeah, I'd go for lobster and/or truffles as additives.



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Posts: 15529 | Location: Virginia | Registered: July 03, 2007Reply With QuoteReport This Post
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Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
Drug Dealer
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^ ^ ^ ^ Awesome.



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Posts: 15529 | Location: Virginia | Registered: July 03, 2007Reply With QuoteReport This Post
Bookers Bourbon
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Add cut up Spam.





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Posts: 7336 | Location: Arkansas  | Registered: November 06, 2010Reply With QuoteReport This Post
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quote:
Originally posted by Jim Shugart:
I make a basic (Béchamel) white sauce on the thin side and then stir in some grated extra sharp cheddar after the heat is turned off. I sprinkle a mixture of Panko bread crumbs, some butter, and some grated Parmigiano-Reggiano on top and brown it quickly in a very hot oven. If you use an aged cheddar then the mixture will separate if you boil it after the cheese is added.

Here's Chef John's take on this:



You can add an infinite variety to stuff to this, but that's like putting a bra on the Venus of Milo. JMHO, YMMV, etc.

Edited to add: Yeah, I'd go for lobster and/or truffles as additives.



my Mother and Grandmothers (and a slew of relatives) make something similar for family functions,

too much work Roll Eyes for every day meals, (when the stove top box will work) but damn tasty,



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Posts: 10636 | Location: Beach VA,not VA Beach | Registered: July 17, 2007Reply With QuoteReport This Post
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I actually like the Kraft mac and cheese, but I throw away 1/3-1/2 the pasta so that it's twice as cheesy and use more butter and just a splash of milk.

Lobster or crab mac and cheese is very good, but as a side dish, not an entire entrée.
 
Posts: 21421 | Registered: June 12, 2005Reply With QuoteReport This Post
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quote:
Originally posted by Johnny 3eagles:
Add cut up Spam.


This. How was spam not mentioned in the first few posts?

Use flat egg noodles with sour cream, then you can call it Noodles Romanoff and eat like a toff and not a pleb.


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Posts: 6022 | Location: Central Texas | Registered: September 14, 2003Reply With QuoteReport This Post
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I like to add grilled brats of various types or keilbasa to my kraft boxed mac&cheese when I have some leftover. But at some point it's just better to start all over and do homemade w/ a pasta, a blend of cheeses (I like a touch of blue cheese), sausage, spice, crumbs, and go from there.

Any vegetables, I prefer to have on the side.
 
Posts: 7513 | Location: MI | Registered: May 22, 2007Reply With QuoteReport This Post
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Break up some seasoned pork rinds and sprinkle on top for an easy add.


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Posts: 915 | Location: Acadiana | Registered: February 14, 2009Reply With QuoteReport This Post
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I'll sometimes split 2 Hebrew National dogs in half length-wise and then dice. Put in to cook with the macaroni/shells & mix with cheese per directions.


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Posts: 3106 | Location: Houston | Registered: December 09, 2006Reply With QuoteReport This Post
Oh stewardess,
I speak jive.
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Fancy variations of Mac & Cheese have been all the rage for a while now. There's a specialty restaurant with a bunch of them in one of the other mountain towns in CO.
 
Posts: 25613 | Registered: March 12, 2004Reply With QuoteReport This Post
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My mom always made it with velveeta and added a can of Tuna. Sounds strange but we love it.



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Posts: 2041 | Location: Liberty, MO | Registered: November 28, 2004Reply With QuoteReport This Post
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