Are you a Mac & Cheese Fan

[duckyfromoz]

We have the two varieties with the powder and processed cheeses. I guess I was thinking that It would be a little more 'special " from America. I think we can buy Kraft mac & cheese out here too.

I havent ever made it from scratch- but I I think now i might have to try it with all the ideas I have gotten here.




Andi wrote....I live in the upper Midwest where cheese/dairy production is common. Does Australia have much cheese/dairy production or is all the cheese and dairy imported? I could see mac and cheese being a treat item if that were the case.

Dairy is a big industry here, we do import as well though. Cheese has been rising in price alot lately, but other dairy products have seen the same kind of price increases.

 

[thekla]

ok - so I like all the ideas here (except buying packaged stuff - ew - sorry) so here's my 2-cents - I hardly ever made it because it was so much fuss (melting cheese etc) until a friend gave me her recipe - soo good and so easy and most of all flexible... so you cook your pasta (any kind you like) for a regular batch use about 8 oz dry, while the pasta cooks grate your cheese (s) about 1/2 to 3/4 pound any kinds or mix of kinds (and feel free to add even more cheese if you want it really cheesy) put the grated cheese in a big bowl and throw in a few lumps of butter (you can use oleo if you like but again - ew) when the pasta is mostly cooked (al dente fine cause it will cook more in the oven) drain it and pour it over the cheeses - mix it up and add 2 cans of evaporated milk and about 2 cups of half and half (or if you want it extra good use whipping cream, or milk or a 3rd can of evap if you want - again - very flexible you can use whatever mix of these you like) at this point I usually mix in about 1/2 to 1 cup of sour cream and if you like you can add tuna, or shrimp or cooked chicken or just use the cheese mix as is - Spices are whatever you like - if I want it spicy I add some paprika and garlic but it's fine without. I will seem kinda soupy but that changes after baking, pour into a casserole dish top with shredded cheese and/or crumbs, Bake at about 350-375% for 25-35 minutes until bubbly and golden brown on the top, cool a couple minutes if you can stand it then dig in. so easy, about 5 minutes prep and your're in the oven with a hot bubbly meal in just over a half hour.