Posted on 01/17/2016 9:34:00 AM PST by beaversmom
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You could serve it with some kale since Benjamin Franklin Broadkill to the United States from Scotland.
:-) Excellent. 2 things, beaversmom. They forgot the crushed cracker crumbs on top & this has got to tie in somehow with Yankee Doodle (Who knew?)
3 things- When did macaroni get so stingy? I swear the noodles even as far back as my 20s were 2 or 3 times bigger than macaroni now. I blame Kraft Mac & Cheese in a box!
Could’ve sworn it was my Mom who invented Mac & Cheese...
Mac and cheese is serious business. After the snotty college kid’s profanity laced tantrum about not getting his jalapeno and bacon mac and cheese...
UConn student arrested after cafeteria rant when he is refused mac and cheese
...I had to look up a recipe. Still haven’t tried it yet, but sounds excellent.
http://selfproclaimedfoodie.com/bacon-jalepeno-mac-n-cheese/
She did Vendome. She did! :)
I think so. Maybe somebody will research/look that up.
I’m gonna call her and ask her to mail a dish of Mac & cheese from Oklahoma...
Lol...good ole mum. :)
I’ve never had it with crumbs/crackers on top. I bet really good that way.
Maybe she’ll make me my all time favorite: Stuffed Cabbage.
Ohhhhh!!! Yummy!
What does stuffed cabbage have in it?
Thank you for a humorous and informative post - oh, and a great recipe.
Macaroni and Cheese post for your interest and possible ping to people interested in recipes, cooking, and history.
You are welcome. And thanks to my friend who forwarded it to me. :)
The mac & cheese I grew up with and love is getting harder to find, it’s more like lasagne in a casserole dish, it has so much cheese (sharp cheddar, white cheddar and velveeta) that it’s served in slices with a spatula, browned on top. Corner pieces are especially prized. I detest the day-glow orange stuff and don’t really like the soupy, runny kind that you encounter in restaurants now.
Oh I would love to have the corner bits!
They are especially good, if you like more browned, crunchy cheese. I do.
I do like that. I also like the “bark” part of things like pulled pork, beef, etc. So yummy.
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