Hi Ben,

I do mac & cheese with a twist. First, cook the macaroni (whole wheat
...
high power, serve and enjoy. The whole wheat pasta and mustard make it slightly different from the average mac & cheese, but a difference that elevates it above the run of the mill version.

Thanks for the tips! I will keep an eye out for whole wheat pasta and give it a try some day.

It's hands down, much better than the wimpy stuff I was raised on. Mom
used white pasta and sharp cheddar, but not as much cheese as I use. I
made my version (but with her white pasta) one time when we were
visiting. I think she enjoyed the kick that the mustard and extra cheese
gave it.

Recently i began watching Star Trek, Strange New Worlds. One of the
main cast, Captain Pike, likes to cook. In one episode, i watched him take
leftover spaghetti noodles, put them in a frying pan with some olive
oil and two eggs, fried it, added parmesan, and called it good. Made
it look trivial.

That does have some possibilities. Add a good marinara sauce to the
noodles and make sure you have sufficient cheese; it needs more than
just a light dusting.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... gnorw og... gnorw og... gnorw og nac gnihton

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Re: Copycat Kraft Deluxe Original Mac & Cheese Dinner
By: Ruth Haffly to Ben Collver on Tue Aug 05 2025 03:41 pm

Hi Ruth,

That does have some possibilities. Add a good marinara sauce to the
noodles and make sure you have sufficient cheese; it needs more than just
a light dusting.

Yesterday i made spaghetti using a store brand "Spaghetti Spice Mix" packet. The ingredients list included half a dozen different dairy ingredients.
Butter that, Cheese this, Milk, caseinate, etc. Suffice it to say last
night's spaghetti was "bomb" and i am looking forward to the leftovers.
Hooray for cheese drugs.
--- SBBSecho 3.23-Win32
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Hi Ben,

That does have some possibilities. Add a good marinara sauce to the
noodles and make sure you have sufficient cheese; it needs more than just
a light dusting.

Yesterday i made spaghetti using a store brand "Spaghetti Spice Mix" packet. The ingredients list included half a dozen different dairy ingredients. Butter that, Cheese this, Milk, caseinate, etc. Suffice
it to say last night's spaghetti was "bomb" and i am looking forward
to the leftovers. Hooray for cheese drugs.

I'd be shot at sunset (or sunrise if it were closer) if I used anything
like that. (G) Steve is half Italian--on his mom's side. She gave me a
copy of her recipies when we got married; I've tweaked them some but
stayed fairly close to the original. One thing we have done over the
last 25 (+/-) years is to give up the "green can" and "red can" cheeses
in favor of buying a hunk and grating our own. We were at Wegman's the
other day--usually they sell their parmisan and romano pieces in weights
of half a pound or less. We found a couple of chunks of parm that were
over a pound and bought one. Once it's grated, it keeps fresh in our
freezer until needed.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

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