Hi everyone

I was in chat this morning & the topic meandered to macaroni
What secret ingredient do you add to one of the kings of comfort foods?
I use salsa instead of milk sometimes or roasted garlic instead of butter
Let the tummies getta rumbling


Craig

Hello Craig

Diced capsicum for a dash of colour & sweet,
Corn kernals for a bit of crunch,
Diced prosciutto (gotta feed the man meat LOL),

Mac Cheese never tasted better ...
Yum - I feel a song coming on ...

Oh, food,
Wonderful food,
Marvellous food,
Glorious food.

http://www.youtube.com/watch?v=UdqrGJybsCQ

(It must be time for breakfast LOL)

Does "KD" stand for "kosher dairy?" (if so that would nix the prosciutto...)

Hi VL ...

See this is why I love this site ...
I keep learning new things all the time

Sorry Craig
I'm sure you know I only know of one kd
(but she is canadain, so maybe that'll redeem me some LOL)

I have to say Craig, Salsa instead of milk is a particularly intriguing option to me. I would imagine a runny salsa like perhaps Pace Picante sauce might be better than a chunky? What's your take on this?

My only alteration to KD is to add fresh ground pepper. I basically don't eat KD without it. Of course, piling the Ketchup on is important too

Hands down I prefer the real thing though. Get some nice aged cheddar and generate a white sauce from milk, butter, salt, pepper, seasoned salt, and whatever the spices of the day are... then dump in the grated aged cheddar by the handful and add to cooked whole-wheat noodles. I'm salivating just thinking of it. Think its time I picked up a block of aged cheddar...

~Brian

Craig,
For me, nothing beats the gourmet 7 cheese mac'n'cheese recipe I saw on Food Network's "Throwdown with Bobby Flay". I've done it several times and it's so good .... you can google for the recipe with the keywords I gave you.
I think the secret is in using aged cheese which makes this comfort food more "grown up", if you will LOL
Too bad I can't have it as often as I wished!
~Raul

there is just something about that orange of Kraft Dinner
lol

arron... colour, texture & an international flair
nice!
didn't see the lang thang coming
thnx fer the laff bro

vl
know some people that like fried balogna or weiners added
so kosher no sir

frost man
depends on how gloppy you likes it
i usually add an extra tablespoon or 2 of salsa
fresh ground black pepper rocks!
sometimes I use bbq sauce or sour cream & onion soup mix too
haven't had from scratch macaroni in many moons mon
gonna be on the menu soon tho

rcm
I love the Food Network (the decadence & irony of a channel totally devoted to chow isn't lost on me)
will google that recipe

thnx fer yer responses everyone!
lets do virtual lunch sometime


Craig

onion soup mix.... sounds like nasty KD farts

if you can believe... we're totally out of KD today. and im hungry. damnit!

What is 'KD'?

kraft dinner

read ALL about it!

hahahaha
just reading that link i posted...

AND I QUOTE:

"The product has frequently been decried for its unnatural yellow-orange color, its lack of nutritional value, and the artificiality of its ingredients."

Sound like the best kind of food!

ineff

i agree original mac n'cheese is something that has earned its place in history lol

the gourmet 7 cheese mac n'cheese uses a LOT of velveeta ... so it's not as yellow as mac n'cheese n'yellow number five (LOL) but it still is yellowish enoughish

lolish

Gawd - this thread reminds me I haven't had mac and cheese for ages. Just goes to show how living in Europe can corrupt you. But I'm back in the USA as of tomorrow, soooooo .....

Much love,
Larry

I just went on a mexican fiesta

I put salsa in my KD

Amazing Craig. Amazing.

It was like a trip to mexico, all in my mouth

I told you it was orange
lol

lol craig.
orange it is

did you put all those types of salsa into your KD ?

love the ornaments

a tribute.

is it sick that i add extra shredded cheese? as if it wasnt bad enough. and only a little bit of milk. i like it stiff. (are you suprised?)

not in the least!!!

Brian
I just thought I would highlight the different salsa types in me fridge

J
use yer noodle man
lol

C

Jarrad -- it isn't sick

Actually adding a little real cheddar brings KD into a whole different dimension. It doesn't take much cheese to change the flavour quite drastically.

i usually add a 5 cheese blend. haha. the mozzerella makes it stringy and gooey.

Sorry, I'm not a big KD lover. My kids overdosed me on it when they were little. Love home made Mac and Cheese, right out of the oven.

Jarrad, I learned from my Kent that if I have to ask 'Is that enough?' then it's not enough! More cheese on Mac & Cheese? Yes sir! Pile it on! The stiffer the better, I always say...

I love a good M&C made fairly normally, but with chopped green onions and a spoonful of Pace Picante on top. Yummm! Or with Baked Beans anytime!

When's that Virtual Lunch I read about earlier? I have a few recipies. BTW, I grew up with Paul Prudhomme as my pseudo-Uncle. He and Aunt Kay ran a little resteraunt on the North Shore on weekends, and "K-Paul's" in New Orleans during the week. They would stay at the campground with us almost every weekend. Poor guy loves his own cooking so much he can hardly walk anymore... Now Chef John Folse is all the rage in Cajun Food, but I learned to cook with the likes of Justin Wilson and 'Uncle Paul'... I can still taste his beer-battered fried Crappe! Delicious.

Anybody watch Top Chef?

Lazarus

Hell YEA

One of my favourite shows. Right up there with Ramsay's Kitchen Nightmares (Original UK version, not the US attempt/hacked up rendition).

Top Chef, Iron Chef... "Sakai san" Iron Chef America
Food Network is neck and neck with Space
(why there's a robot about to dive into the KD)

lol

I bet these guys could really do a job with KD ... LOL

Two Fat Ladies ...

The Naked Chef ... what a disapointment

Nigella Bites ... if only

Lidia's Italy ... Ciao Amico

and a little home flavour ...

Kylie Kwong
The Food Lovers Guide to Australia
The Cook & The Chef
Surfing The Menu