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.

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.

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"? :confused:

Sriracha??

I own a salamander. I use him to control my badger...

Crap, and I thought it was some type of amphibian!! :D

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.

LOLOL. I'll have to trust you on that one - think it might be illegal in my county. :D

I like the Lobster Mac and Cheese at O in Laconia, NH. They serve the same thing at the sister restaurant, Canoe.

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!!!!

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...

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?

OK I will do a Party Appetizer thread....and Desert Thread. Penn tag your it.....

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?