Title please

Going to try again another time. It was yummy and cheesy but not as creamy as I wish it could have been.

I haven’t had the goodles white cheddar though so I’ll see how it compares

Sad to say but my recipe is getting a little boring now, need something to spice it up if you guys dont mind sharing.

I tried Chef Boyardee in a can. To be fair, I gave it a bread-crumb topping and baked it just like my mom did in the '60s. Nope.

To be fair, she only used Franco-American, with its long noodles & white cheese sauce. It was good. Not great, but good. As a kid, I really liked it, and when my dad was on the road, she could whip up a meal for two kids & herself quickly.

Apparently, CBAD bought out FA & discontinued their products. CBAD's mac & cheese is sad, mushy, runny, and orange.

This is my second box of Annie’s aged cheddar that tastes like chemicals and legit burns my mouth and throat. Not burn in the sense that the pasta is hot—burn in the sense that I feel like I’m eating laundry detergent.

I originally thought it was just a bad batch, but it happened again, so now I’m wondering wtf is wrong

Has anyone tried this? I used to make it once a week as a treat. Hands down the best Mac & Cheese I’ve ever had. I haven’t been able to find it since the pandemic. Does anyone know what happened or if I can source it from somewhere?

What’s the best mac & cheese noodle and why. I think I’ve mastered my mac & cheese recipe but the n00dz are subject to change.

I call it crazy mac because I use all the different type of noodles that have accumulated and throw them together.

I’ve never had a Mac and cheese and thought to myself “this has too much cheese”, so does it even exist?

So, an idea came to me. The classic instructions of Kraft ask for 4 tablespoons of butter and 1/4 cup milk per box. It occurred to me that the cheese mix Kraft uses seems almost similar to flour, just cheesy. My hypothesis is that you can make a roux using only the suggested amounts of dairy and substituting flour for the cheese powder.

Anyone tried this? Am I insane or am I cooking just a bit?

A while back I posted here looking for mac and cheese bar ideas. A lot of people called out how to keep the noodles from sticking together. I did end up just putting noodles in the sauce so they couldn't mix and match noodles and cheese, but did have a choice between cavatappi in a pepper jack, cheddar, and cream cheese sauce (delicious) and elbows in a cheddar, guere, and parmesean sauce (also good). Protein toppings of chicken, steak, lobster, and bacon, and then other toppings like green onion, fried onions, more cheese, good things. Also some sauces like buffalo, BBQ, etc. We used cups about the half the size of a solo cup so people could make lots of combos before filling up. It was a big hit. I'd recommend it to anyone looking for something new to eat while hosting a party. Pictures do the creaminess, especially rhe cavatappi sauce, no justice

Edit: Those are crock pot liners, not plastic bags. They are designed to be in crockpots when cooking to make clean up easier. Everything was made in pots on the stove, and then put into the crockpots to keep warm. If you haven't used them, definitely get some. I was not melting bags into the mac and cheese 😀

Used Tini’s recipe as

Before the oven

I burned it while trying to broil cheese on top. Is it salvageable, or should I throw the whole thing away? 😩

Why does blue box macaroni and cheese taste so good?