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- Mar 29, 2013
- Messages
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We keep a can of Slap ya Momma on the table. But this canned Mac & Cheese was way to salty for my taste, even with a generous helping of my famous smoked habanaro sauce, it didn't help.
Macaroni and Cheese Recipes, Not from a box
- Thread starter Weedygarden
- Start date
Help Support Homesteading & Country Living Forum:
Got me some Slap yo Mama in the fridge and pantry. Know a place to get all their products in a small restaurant where I know you where.
My wife’s first attempt was pretty good with Serrano. Excellart But I think a blend with jalapeño would have been better. But she is starting to think ahead of me
Fresh grown first try, I can’t knock
I like hot, but maybe not as hot as you.
I like my green sauce, but I like it spicy.
My wife’s first attempt was pretty good with Serrano. Excellart But I think a blend with jalapeño would have been better. But she is starting to think ahead of me
Fresh grown first try, I can’t knock
I like hot, but maybe not as hot as you.
I like my green sauce, but I like it spicy.
It's not real cheese! What the heck is it???
I used to make good Mac n cheese using Colby or mild cheddar cheese. Then I'd sauté bread crumbs in a lot of butter, and put that on top, and baked it for around 45 minutes. It was delicious! We had a group over and everybody loved it.
CANNED MAC & CHEESE... A review....
Today I got 2 cans of Chef Boyardee Mac & Cheese..
Right out of the can it was good.. Not great as it was a bit bland cold out of the can, but it would make a good addition to a meal.. At home or in the field.. Warmed up I have to say the same thing..
Disclaimer..
I have always liked mac and cheese well enough.. And my years living in Canada I am definately a fan of ...Kraft Dinner... as the box version is known there.. The canned version I tried benefitted with a very small sprinkle of salt and generous amount of black pepper.. But then I usually like a generous amount of black pepper on many things..
My ....Conclusion....
I definitely will keep 4-5 cans in the back of my cupboard stash.. Not a full case, but a few cans for sure..
Today I got 2 cans of Chef Boyardee Mac & Cheese..
Right out of the can it was good.. Not great as it was a bit bland cold out of the can, but it would make a good addition to a meal.. At home or in the field.. Warmed up I have to say the same thing..
Disclaimer..
I have always liked mac and cheese well enough.. And my years living in Canada I am definately a fan of ...Kraft Dinner... as the box version is known there.. The canned version I tried benefitted with a very small sprinkle of salt and generous amount of black pepper.. But then I usually like a generous amount of black pepper on many things..
My ....Conclusion....
I definitely will keep 4-5 cans in the back of my cupboard stash.. Not a full case, but a few cans for sure..
But it's cheese flavored sauce!! What the heck is that???
But it's cheese flavored sauce!! What the heck is that???
==
I'm not sure.... But it wasn't bad anyway.. No worse then ...sauce... on a lot of other products regardless what color it may be I guess..
==
I'm not sure.... But it wasn't bad anyway.. No worse then ...sauce... on a lot of other products regardless what color it may be I guess..
- Joined
- Dec 3, 2017
- Messages
- 22,739
Pearl....it's all cheese flavored sauce, unless you can make it yourself.
You can buy a big container of just the fake cheese powder for storage, if you want.
I made homemade mac and cheese as a side for dinner last night, and it was so yummy. Leftovers for lunch today.
You can buy a big container of just the fake cheese powder for storage, if you want.
I made homemade mac and cheese as a side for dinner last night, and it was so yummy. Leftovers for lunch today.
- Joined
- Dec 3, 2017
- Messages
- 20,808
https://www.tasteofhome.com/recipes/sausage-mac-and-cheese/
Sausage Mac and Cheese
Total Time
Prep: 30 min. Bake: 20 min.
Test Kitchen Approved
The beloved comfort food gets an even more comforting twist in this sausage mac and cheese, protein-dense, savory and ready for a cozy evening.
Ingredients
1 pound uncooked elbow macaroni
1/4 cup butter
8 ounces bulk Italian sausage
3 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
4 ounces cream cheese
1 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
In a large saucepan, melt butter over medium heat. Add sausage; cook until no longer pink, 4-5 minutes, breaking into crumbles; drain. Remove with slotted spoon, set aside.
In the same pan, add garlic, cook 1 minute longer. Stir in flour until well combined. Gradually add milk, cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Monterey Jack, cream cheese, salt and pepper. Cook until cheeses have melted. Mix in cooked macaroni and reserved sausage.
Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.
© 2024 RDA Enthusiast Brands, LLC
Sausage Mac and Cheese
Total Time
Prep: 30 min. Bake: 20 min.
Test Kitchen Approved
The beloved comfort food gets an even more comforting twist in this sausage mac and cheese, protein-dense, savory and ready for a cozy evening.
Ingredients
1 pound uncooked elbow macaroni
1/4 cup butter
8 ounces bulk Italian sausage
3 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
4 ounces cream cheese
1 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
In a large saucepan, melt butter over medium heat. Add sausage; cook until no longer pink, 4-5 minutes, breaking into crumbles; drain. Remove with slotted spoon, set aside.
In the same pan, add garlic, cook 1 minute longer. Stir in flour until well combined. Gradually add milk, cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Monterey Jack, cream cheese, salt and pepper. Cook until cheeses have melted. Mix in cooked macaroni and reserved sausage.
Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.
© 2024 RDA Enthusiast Brands, LLC
- Joined
- Dec 3, 2017
- Messages
- 20,808
This recipe is for gluten free mac and cheese. I make many things gf due to daughters celiac. The thing that I find interesting in this particular recipe is the seasonings: salt, pepper, garlic powder, mustard powder and nutmeg.
https://www.tasteofhome.com/recipes/gluten-free-mac-and-cheese/
Gluten-Free Mac and Cheese
Total Time
Prep/Total Time: 30 min.
Test Kitchen Approved
Because you should be allowed to have your gluten-free mac and cheese and eat it too. (That's how the idiom goes, right?)
Ingredients
12 ounces uncooked gluten-free macaroni
1/4 cup butter
1/4 cup gluten-free baking flour (with xanthan gum)
2 cups whole milk
1-1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon ground nutmeg
Directions
Cook macaroni according to package directions. Drain; set aside.
In a large sauce pot or Dutch oven, melt butter over medium heat. Add flour; whisk until smooth. Gradually add milk, bring to a simmer. Cook until thickened, 3-4 minutes, whisking occasionally. Add cheddar, mozzarella, parmesan, salt, pepper, garlic powder, mustard and nutmeg; stir until cheese has melted. Stir in cooked macaroni.
Nutrition Facts
3/4 cup: 257 calories, 13g fat (7g saturated fat), 34mg cholesterol, 473mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 9g protein.
Just because this mac and cheese is gluten-free doesn't mean that it isn't creamy and cheesy. With Parmesan, mozzarella and sharp cheddar, it's ready in only 30 minutes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
© 2024 RDA Enthusiast Brands, LLC
https://www.tasteofhome.com/recipes/gluten-free-mac-and-cheese/
Gluten-Free Mac and Cheese
Total Time
Prep/Total Time: 30 min.
Test Kitchen Approved
Because you should be allowed to have your gluten-free mac and cheese and eat it too. (That's how the idiom goes, right?)
Ingredients
12 ounces uncooked gluten-free macaroni
1/4 cup butter
1/4 cup gluten-free baking flour (with xanthan gum)
2 cups whole milk
1-1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon ground nutmeg
Directions
Cook macaroni according to package directions. Drain; set aside.
In a large sauce pot or Dutch oven, melt butter over medium heat. Add flour; whisk until smooth. Gradually add milk, bring to a simmer. Cook until thickened, 3-4 minutes, whisking occasionally. Add cheddar, mozzarella, parmesan, salt, pepper, garlic powder, mustard and nutmeg; stir until cheese has melted. Stir in cooked macaroni.
Nutrition Facts
3/4 cup: 257 calories, 13g fat (7g saturated fat), 34mg cholesterol, 473mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 9g protein.
Just because this mac and cheese is gluten-free doesn't mean that it isn't creamy and cheesy. With Parmesan, mozzarella and sharp cheddar, it's ready in only 30 minutes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
© 2024 RDA Enthusiast Brands, LLC
- Joined
- Dec 3, 2017
- Messages
- 20,808
Trivia...
Cheese powder is good to keep on hand to enhance many dishes..
I have had a couple kinds of cheese powder from a bulk foods store.. Both were quite good to my taste, but one was too much more salty for my taste.. I stored the powder in wide mouth glass canning jars.. Easier to get out if it happened to clump up.. I kept some in an old grated parmesan cheese shaker in the kitchen pantry..
Cheese powder is good to keep on hand to enhance many dishes..
I have had a couple kinds of cheese powder from a bulk foods store.. Both were quite good to my taste, but one was too much more salty for my taste.. I stored the powder in wide mouth glass canning jars.. Easier to get out if it happened to clump up.. I kept some in an old grated parmesan cheese shaker in the kitchen pantry..
