08-02-2008, 14:08
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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The Best Mac & Cheese Ever!!!
2# of Macaroni
1# of Velveeta Cheese
5oz. Of Phial. Cream Cheese
4oz. Heavy Cream
2oz. Reggiano Parm.
1oz. Sweet Butter
Step 1
Cook the Macaroni
Step 2
In a Large Bowl over a double boiler combine all the ingredients. Stir occasionally until smooth.
Step 3
Pour on top of the Cooked Macaroni and drained Macaroni. Stir to incorporate.
Step 4
Add the butter and again mix well. Place in bowls.
Notes: You can serve immediately, or you can place under a salamander to brown the top.
Will keep for a week or more well covered.
Add a little Sirchie for a kick, or some truffle butter.
For reheats, just place in a 350^F oven until ready. About 15-20 minutes.
Last edited by Penn; 08-02-2008 at 14:12.
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Penn is offline
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08-02-2008, 14:53
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#2
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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Yum, sounds a lot like my homemade version but I never thought to add the cream cheese, and I've used half and half instead of heavy cream.
I know this will sound odd, but I sprinkle oregano in mine when mixing all the ingredients into the pasta.
Haven't made this in ages...hmmmm.
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Gypsy is offline
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08-02-2008, 15:15
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#3
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Penn
Notes: You can serve immediately, or you can place under a salamander to brown the top.
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Uhh Chef, not all of us own salamanders, in fact, I'd wager you're the only one on the website that actually owns a salamander. 
For those without a salamander in their kitchen you could use your broiler oven....
TS
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Team Sergeant is offline
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08-02-2008, 15:49
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#4
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Quiet Professional
Join Date: Mar 2005
Location: Savannah, GA
Posts: 2,307
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Quote:
Originally Posted by Team Sergeant
Uhh Chef, not all of us own salamanders, in fact, I'd wager you're the only one on the website that actually owns a salamander.
For those without a salamander in their kitchen you could use your broiler oven....
TS |
Ok, that's one question down.
Now, what is "Sirchie"? 
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abc_123 is offline
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08-02-2008, 16:14
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#5
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Area Commander
Join Date: Aug 2004
Location: Texas
Posts: 1,355
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Quote:
Originally Posted by abc_123
Ok, that's one question down.
Now, what is "Sirchie"? |
Sriracha??
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jatx is offline
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08-02-2008, 16:25
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#6
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Quiet Professional
Join Date: Jan 2004
Location: LA
Posts: 1,653
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I own a salamander. I use him to control my badger...
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NousDefionsDoc is offline
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08-02-2008, 17:03
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#7
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Quiet Professional
Join Date: Jan 2004
Location: Fayetteville NC
Posts: 3,533
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Crap, and I thought it was some type of amphibian!! 
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longrange1947 is offline
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08-03-2008, 06:48
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#8
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Guerrilla
Join Date: May 2006
Location: NC
Posts: 143
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Mr. Penn
That sounds good, but the best I ever had was made with Hoop Cheese. I dont know what else was in it but who cares it had Hoop Cheese. That stuff makes great grilled cheese sandwiches too.
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cold1 is offline
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08-03-2008, 08:45
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#9
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Area Commander
Join Date: Aug 2004
Location: Texas
Posts: 1,355
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Quote:
Originally Posted by NousDefionsDoc
I own a salamander. I use him to control my badger...
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LOLOL. I'll have to trust you on that one - think it might be illegal in my county.
__________________
"Whatsoever thy hand findeth to do, do it with thy might; for there is no work, nor device, nor knowledge, nor wisdom, in the grave whither Thou goest." - Ecclesiastes 9:10
"If simple folk are free from care and fear, simple they will be, and we must be secret to keep them so." - JRRT
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jatx is offline
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08-03-2008, 08:51
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#10
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,841
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I like the Lobster Mac and Cheese at O in Laconia, NH. They serve the same thing at the sister restaurant, Canoe.
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Roguish Lawyer is offline
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08-03-2008, 10:55
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#11
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Quiet Professional
Join Date: Apr 2008
Location: Georgetown, SC
Posts: 4,204
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Quote:
Originally Posted by NousDefionsDoc
I own a salamander. I use him to control my badger...
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Nice Marmot! Best Mac and Cheese I have ever had was found at the Tuesday and Friday night BBQ's on the patio by the outside bar of the Two Turtles Inn located in George Town, Great Exuma, Bahamas. It was all "smooshed" (a technical cooking term) down with no space from hollow macaroni and baked with a crusty brown top. Delicious with the BBQ'ed chicken. I wish the Two T's would reopen!!!!
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ZonieDiver is offline
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08-03-2008, 11:14
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#12
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,687
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Quote:
Originally Posted by Penn
2# of Macaroni
1# of Velveeta Cheese
5oz. Of Phial. Cream Cheese
4oz. Heavy Cream
2oz. Reggiano Parm.
1oz. Sweet Butter
Step 1
Cook the Macaroni
Step 2
In a Large Bowl over a double boiler combine all the ingredients. Stir occasionally until smooth.
Step 3
Pour on top of the Cooked Macaroni and drained Macaroni. Stir to incorporate.
Step 4
Add the butter and again mix well. Place in bowls.
Notes: You can serve immediately, or you can place under a salamander to brown the top.
Will keep for a week or more well covered.
Add a little Sirchie for a kick, or some truffle butter.
For reheats, just place in a 350^F oven until ready. About 15-20 minutes.
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Penn
Looks like my mothers way to the Tee. I have to use 1/2 & 1/2 sometimes due to supply issues. She also liked to put buttered bread crumb's mixed in a little of the cheese and pour it on top and bake it until toasted. I love the crust. As a guy who likes to eat I learned all her recipe's and use them all the time. My sisters never wanted to cook until they got married. They are still jealous that my cooking is better then theirs. Hell a Guy can not rely on a Woman to feed him so he needs to be self sufficient.
Thanks for the post...
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SF_BHT is offline
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08-03-2008, 12:36
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#13
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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Sriracha Is an east asia pepper sauce. Very Hot, I only use a touch.
SF BHT you must share your mothers recipes...Desserts are really needed and any that are distinct of your AO.
Cold1, What is hoop cheese?
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Penn is offline
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08-03-2008, 12:43
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#14
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,687
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Quote:
Originally Posted by Penn
Sriracha Is an east asia pepper sauce. Very Hot, I only use a touch.
SF BHT you must share your mothers recipes...Desserts are really needed and any that are distinct of your AO.
Cold1, What is hoop cheese?
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OK I will do a Party Appetizer thread....and Desert Thread. Penn tag your it.....
Last edited by SF_BHT; 08-03-2008 at 13:12.
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SF_BHT is offline
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08-03-2008, 19:32
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#15
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Guerrilla
Join Date: May 2006
Location: NC
Posts: 143
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I am sorry, I did not realize that it was a southern tradition.
Hoop Cheese is form of cheeder. It is sold in most mom & pops around here. A little slice is about a $1. I have had many lunches of Hoop cheese and saltines. When I worked in the hay fields during summer this was part of the requirements of the people that employed us to work. They had to provide lunch and snacks, usually Hoop cheese, saltines, vienna sasuages, Bennie winnies, and some Beer.
I found a place on the net, hyperlink below, that gives a description of hoop cheese.
http://www.cheesepleez.com/?Click=23...FQpxHgodVgl2qg
While we are talking of traditional southern food, have you ever expirenced
salt cured country ham?
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cold1 is offline
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