Econo-Box

I had that whats is called hamburger helper tuna style. the one with the chees e and ----. and uh yo.

Fish and chees dont work. let alone fish and cheese from a box.

myAE86turbo

------- tite

Toysrme

oh jesus ------- dear god that looks nasty. let someone that knows what they're doing tell you...

preheat to 350.
standard prep your pasta of choice (boil 8m with teaspoon of salt). enough to fill your cassarole dish of choice.
flour dish. (grease the dish, drop flour on it, shake to ------. Get rid of excess)
combine 1/3c milk with an egg.
melt 2-4tbs of butter.

1/2lb cheese per 1 1/2c of pasta cooked.
Layer cheese ontop of pasta & repeate.
Half way layered, pour milk & egg mixture over pasta
pour butter on last layer

bake until done.











and extra-sharp is the only chedder god intended man to make...

myAE86turbo

not all mac and cheeses have to be baked you know. it can just be tossed like a regular pasta. besides, the ramen would turn to mush if you baked it compared to a standard dry pasta.

you can toss a mac and cheese and then 'casserole it' after it's cooked and let it set

besides, a hot tossed mac and cheese is faster than the layer method.....aren't we all about fast?

my recipe:

cook macaroni ahead according to pasta cooking instructions, cool and set aside.

in a pan, bring cream to a boil and reduce heat to a simmer

while simmering add a pinch of white pepper and a pinch of nutmeg (for a serving of 1-3 people)(for 4-6 people double the amount of pinches, think boost/timing/fuel map)

gradually whisk in cheddar(stir till it melts, add more, stir till it melts, add more etc till it's thick and cheese tasty), grated parmesian (which turns it into alfredo minus the garlic), american cheese or whatever you have little by little till it tastes cheesy and the cream gets thick (the cheese makes the cream thick and saucy)

add the macaroni when all is thick, taste it and add kosher salt till it tastes good.

done.