mac and cheese

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where did macoroni and cheese come from?
who invented macoroni and cheese?

― Jeramie Rodriguez, Thursday, 26 February 2004 17:40 (twenty-two years ago)

Wertham Kraft

― My Huckleberry Friend (Horace Mann), Thursday, 26 February 2004 17:43 (twenty-two years ago)

It was invented when a pasta salesman at the world's fair ran out of sauce. The man in the stall next to him was selling cheese and offered to melt some for the dry macaroni.

A hit was born.

― Viva La Sam (thatgirl), Thursday, 26 February 2004 17:43 (twenty-two years ago)

was that the same world's fair where the ice cream man ran out of paper cups and the stall next to him sold waffles?

We need more World's Fairs.

― My Huckleberry Friend (Horace Mann), Thursday, 26 February 2004 17:45 (twenty-two years ago)

shhh! huck. you're ruining my story.

― Viva La Sam (thatgirl), Thursday, 26 February 2004 17:47 (twenty-two years ago)

Who invented Rice-A-Roni is the real issue...

― andy, Thursday, 26 February 2004 17:48 (twenty-two years ago)

sorry Sam, I honestly believed you, you have that teachorial tone of authority, doncha know.

― My Huckleberry Friend (Horace Mann), Thursday, 26 February 2004 17:50 (twenty-two years ago)

Well that's easy. It was a rice pudding salesman at the world's fair ran out of milk. The man in the stall next to him was selling any old crap and offered it to the rice man to use in place of the milk, but the rice man said "No, I don't want that, it would be revolting and not like rice pudding at all". The any old crap man was offended and threw all his crap at the rice. At the same time, a vat of boiling water from the nearby water fair fell off a cart and some starving urchins started to eat the resultant gloop. They called it Rice-A-Roni. The stallholders asked them where they were getting the 'a-roni' bit from, since it bore no relation to macaroni or anything. The urchins attacked the stallholders and the fair was closed.

― N. (nickdastoor), Thursday, 26 February 2004 17:56 (twenty-two years ago)

and that's the end of that.

― Viva La Sam (thatgirl), Thursday, 26 February 2004 17:57 (twenty-two years ago)

that is what I heard.

― RJG (RJG), Thursday, 26 February 2004 17:58 (twenty-two years ago)

More World's Fair invention stories please!

― My Huckleberry Friend (Horace Mann), Thursday, 26 February 2004 18:00 (twenty-two years ago)

behold - Canada's pride and joy:

http://www.auroradesigngroup.com/microfood/other/kraftdinneronly.jpg

― Rob Bolton (Rob Bolton), Thursday, 26 February 2004 18:07 (twenty-two years ago)

what the fuck?

― My Huckleberry Friend (Horace Mann), Thursday, 26 February 2004 18:08 (twenty-two years ago)

Word on the street is that Kraft's mac and cheese is only called "Kraft Dinner" in Canada.

― Rob Bolton (Rob Bolton), Thursday, 26 February 2004 18:14 (twenty-two years ago)

but that shit is GLOWING

― My Huckleberry Friend (Horace Mann), Thursday, 26 February 2004 18:15 (twenty-two years ago)

Word on the street is that Kraft's mac and cheese is actually a plate of yellow jelly beans in Canada.

― Jeanne Fury (Jeanne Fury), Thursday, 26 February 2004 18:15 (twenty-two years ago)

Extra love*.

*or radioactive waste. whatever.

― luna (luna.c), Thursday, 26 February 2004 18:16 (twenty-two years ago)

"Kraft manufactures and markets many of the favourite foods and beverages that are the mainstay of Canadian kitchens. In fact, almost 99% of Canadians are Kraft consumers having purchased a Kraft product within the past year, and an average of 21.9 million Canadians enjoy at least one Kraft product each month."

― Rob Bolton (Rob Bolton), Thursday, 26 February 2004 18:16 (twenty-two years ago)

bar3nakedladi3s fans to thread, not.

― teeny (teeny), Thursday, 26 February 2004 18:17 (twenty-two years ago)

Is this less offensive to your delicate eyes?

http://www.kraftcanada.com/assets/brand_images/KD/original.jpg

― Rob Bolton (Rob Bolton), Thursday, 26 February 2004 18:21 (twenty-two years ago)

Only slightly.

― luna (luna.c), Thursday, 26 February 2004 18:21 (twenty-two years ago)

Are Kraft still owned by tobacco overlords Phillip Morris?
mmmmm, that sweet Carolina smoke!

― Rob Bolton (Rob Bolton), Thursday, 26 February 2004 18:23 (twenty-two years ago)

p.s. the pic of the "glowing" Kraft Dinner is apparently "art"

― Rob Bolton (Rob Bolton), Thursday, 26 February 2004 18:28 (twenty-two years ago)

Sigh. It's the only thing I ever really miss from North America. Though I've committed the ultimate heresy of switching my preference from Kraft Din-nehr (only works if you pronounce it like it's French) to Annie's Organic Shells N Cheese. Mmmmmm, that purple box and the bunny!

― The River Kate (kate), Thursday, 26 February 2004 18:42 (twenty-two years ago)

Macaroni and Cheese has to be cooked just a certain way for me to eat it (and love it, at that). Undercook the noodles to nearly pre-al-dente, melt slightly more butter than the recipe calls for and let that melt the cheese powder. Do not add milk. I don't know how, but the stuff ends up with a lot more kick that way (that kick probably being cholesterol).

Prepare it any other way and it's worse than baby food. Actually it IS baby food.

― Eric H. (Eric H.), Thursday, 26 February 2004 23:48 (twenty-two years ago)

my version of macaroni and cheese = cooked macaroni with shredded cheese liberally sprinkled on top. mmmmm

― the surface noise (electricsound), Thursday, 26 February 2004 23:54 (twenty-two years ago)

Macaroni and Cheese
1 box rigatoni
1 can tomato soup
1 package xtra sharp white cheddar(8 oz package, I think)
10-13 oz milk

preheat oven to 370
cook macaroni as directed, drain
layer in baking dish:
1/3 macaroni, 1/3 cheese cut into chunks or slices, 1/3 tomato soup (in that order)
repeat for 2 more layers
add 10 oz milk
bake for 25 minutes
stir, add 2-3 oz milk
bake for another 25-30 minutes
if you want it to be crustier on top, bake for another 5-10 minutes.

There you have it, my great-grandmother's recipe for the best macaroni and cheese ever. Family pride dictated that I share this recipe for you to test this claim.

― Sengai, Friday, 27 February 2004 00:03 (twenty-two years ago)

b-but where's the 'cheese powder'?

― N. (nickdastoor), Friday, 27 February 2004 02:57 (twenty-two years ago)

It was only thanks to South Park that we learned of Kraft Dinner. DB and I were completely baffled.

― Ned Raggett (Ned), Friday, 27 February 2004 03:06 (twenty-two years ago)

I found a box of the stuff hidden in my pantry tonight, and I was all, like, "well, well, well.. what do we have here?"

― maypang (maypang), Friday, 27 February 2004 03:10 (twenty-two years ago)

Only in America could you have a potential national dish of Pot Noodle and cheese.

― dog latin (dog latin), Friday, 27 February 2004 03:10 (twenty-two years ago)

an outlaw and his beer?

― luna (luna.c), Friday, 27 February 2004 03:11 (twenty-two years ago)

May Pang, you make it sound like it was caught in an illicit clinch with some string beans.

― Ned Raggett (Ned), Friday, 27 February 2004 03:11 (twenty-two years ago)

There was a Canadian guy who ate only Kraft Dinner. I suppose he's dead by now. To me, Brand X is just as good and 4 for a buck.

― jim wentworth (wench), Friday, 27 February 2004 03:23 (twenty-two years ago)

Mmmmm... lovely maggots all wringling inside of you!

― dog latin (dog latin), Friday, 27 February 2004 03:26 (twenty-two years ago)

TS: Kraft Dinner with ketchup VS Kraft Dinner without ketchup.

― maypang (maypang), Friday, 27 February 2004 03:32 (twenty-two years ago)

ketchup???? you weirdo.

― Viva La Sam (thatgirl), Friday, 27 February 2004 04:05 (twenty-two years ago)

Mac and cheese is supposed to be baked you crazy peoples!!

― Clarke B., Friday, 27 February 2004 04:09 (twenty-two years ago)

Who calls it Mac and Cheese? Everytime I read that I keep thinking of this:

http://images.rottentomatoes.com/images/movie/coverv/75/131175.jpg

― maypang (maypang), Friday, 27 February 2004 04:16 (twenty-two years ago)

Kraft Mac & Cheese is okay if you're going for the "I have no idea what to fix for a side dish and I'm super-tired and I'm really not feeling the whole creative thing tonight so I think I'll fix something simple and easy". I prefer the Velveeta Shells & Cheese, though. Definitely prefer the Velveeta Shells & Cheese.

I've never had homemade mac & cheese. It sounds really good, particularly as I'm regaining a little of my old cheese tolerance. Hm.

― Many Coloured Halo (Dee the Lurker), Friday, 27 February 2004 04:23 (twenty-two years ago)

The most hideous dish ever. EVER!

― Sean (Sean), Friday, 27 February 2004 04:26 (twenty-two years ago)

MYmom makes a good homemade mac & cheese.

i always eat it as a main dish. (box kind i mean.)

― Viva La Sam (thatgirl), Friday, 27 February 2004 04:35 (twenty-two years ago)

Well, that post confused me a little...

― jim wentworth (wench), Friday, 27 February 2004 04:47 (twenty-two years ago)

if anyone out there has a good, simple, LOW-FALUTIN' recipe for baked mac and cheese can you post it here please? i had a weird craving for this last week but had to settle for kr*ft dinn*r when every single recipe i dialed up called for some weird phantom non-sequitur ingredient like mayonnaise or pimento or just, inexplicably, 'flakes'

― mark p (Mark P), Friday, 27 February 2004 05:22 (twenty-two years ago)

chopping up a hot dog and throwing it up in there is purdy good.

― oops (Oops), Friday, 27 February 2004 06:58 (twenty-two years ago)

Chopping up a hot dog and throwing it up in there...
That's poetry.

― jim wentworth (wench), Friday, 27 February 2004 07:13 (twenty-two years ago)

instead, I wrap it in sliced Oscar Meyer bologna like a noodly, doubly-processed taco.

― Eric H. (Eric H.), Friday, 27 February 2004 07:35 (twenty-two years ago)

What's hard about macaroni cheese? In my next break I'll chuck my recipe up for you, it's not bloody difficult.

― Rob M (Rob M), Friday, 27 February 2004 08:58 (twenty-two years ago)

Actually "chuck my recipe up" is a bad choice of words there, given what my cat did this morning after breakfast. I'll write my recipe up later.

― Rob M (Rob M), Friday, 27 February 2004 08:58 (twenty-two years ago)

mac and cheese would be SO GOOD for the small hangover i've got...

― colette (a2lette), Friday, 27 February 2004 12:22 (twenty-two years ago)

I was in a "deli" in rural pennsylvania a few years ago.. Actually, it was a gas station with a meat case .. but they had Macaroni & Cheese LOAF in the deli case. You know how when you cook Mac & cheese and then put it in a refridgerator overnight and the next day it's a solid mass? Well, next time, slice it and put it on bread.

It looked pert near nasty, but apparently "the kids love it" (little rural pennsylvania kids, remember..)

― dave225 (Dave225), Friday, 27 February 2004 13:34 (twenty-two years ago)

Does anywhere outside of Scotland have macaroni cheese pies?

― N. (nickdastoor), Friday, 27 February 2004 13:43 (twenty-two years ago)

adding ham to mac and cheese c/d?

― ken c (ken c), Friday, 27 February 2004 13:46 (twenty-two years ago)

cheese powder

Eurgh decline of civilisation. Although strangely alluring. But, as I have said on food thread before, WTF with the packet mix? Like cooking some pasta and then melting some cheese is a complex operation? "Oooooooh but we might have to make a roux." Pansyass Nordamericains.

― Liz :x (Liz :x), Friday, 27 February 2004 14:05 (twenty-two years ago)

but real cheese would involve the grater effort.

― ken c (ken c), Friday, 27 February 2004 14:09 (twenty-two years ago)

Do you make your own bread, too? It's not like it's very complicated to leaven flour and liquid and bake them. You can spread them with the butter that's easily made from a heavy enough cream.

WE MUST DRAW THE LINE SOMEWHERE.

― Tep (ktepi), Friday, 27 February 2004 14:09 (twenty-two years ago)

The grater effort is washing the damn thing afterwards.

― robster (robster), Friday, 27 February 2004 14:11 (twenty-two years ago)

but do we draw our own line?? It's not complicated to get your own pen and ruler and draw it. But why do that when you can get ready made lines from that bit you pull out of the top of cereal packets when you open the boxes????

― ken c (ken c), Friday, 27 February 2004 14:12 (twenty-two years ago)

WE MUST TRICK SOMEONE INTO DRAWING THE LINE FOR US WHILST WE WATCH AMERICAN FOOTBALL AND CASUALLY STOP USING "WHILST" IN SENTENCES.

― Tep (ktepi), Friday, 27 February 2004 14:13 (twenty-two years ago)

It's not like it's very complicated to leaven flour and liquid and bake them

Well, it pretty much is. I do occasionally make bread, but I'm not very good at it, and it requires lots of attention and deftness of touch and is also extremely time-consuming. Whereas pasta is really bloody simple. I'm not a self-sufficiency hippy or owt, I just get annoyed at people spending too much money on overprocessed nasty food.

― Liz :x (Liz :x), Friday, 27 February 2004 14:15 (twenty-two years ago)

liz otm

*nods while munching on pot noodles*

butbutbut this particular pot isn't just "HOT noodles" it's the king size one, so the packaging says

KING
HOT
NOODLES

which sounds like as if it's saying " 'king hot noodles", it was actually 'king hot, too.

― ken c (ken c), Friday, 27 February 2004 14:19 (twenty-two years ago)

Don't get me wrong, I like overprocessed evil as much as the next masochist, but, and this is the key part, only if it's cheap. Then my warped brain kind of feels happy about the filthiness. Woohah 2 for 1 offers on Super Noodles and the like.

― Liz :x (Liz :x), Friday, 27 February 2004 14:21 (twenty-two years ago)

I LOVE macaroni cheese pies....

― Rumpy Pumpkin (rumpypumpkin), Friday, 27 February 2004 14:22 (twenty-two years ago)

I thought the appeal of the cheese powder was that it doesn't really taste like cheese. It tastes like Kraft Mac and Cheese "stuff". mmmm, chemicalicious.

Real Mac and Cheese is a completely different dish.

― dave225 (Dave225), Friday, 27 February 2004 14:23 (twenty-two years ago)

It's all relative, and the pasta aspect is no different with boxed macaroni and cheese than in doing it from scratch: the difference is the cheese. The real thing's perishable, many times more expensive, and comes in enough varieties that the average person for whom the product's intended -- people who don't cook or don't know much about ingredients -- isn't going to know which one to buy. It's more time dependent, too, and less consistent -- buying a cheese from a different dairy next time may mean a different water content, and suddenly the cheese is slipping right off the pasta.

Everyone uses convenience food. I make nearly everything from scratch, including demiglace, cured meats, and duck confit, and even I have Kraft macaroni and cheese in the cabinet, at four for a buck instead of the five or six dollars it'd cost to make the skillet macaroni that'd be the closest approximation. People draw their lines different places, but I think it's silly to privilege one line over another, particularly when its guiderule is technique and not flavor.

― Tep (ktepi), Friday, 27 February 2004 14:24 (twenty-two years ago)

I prefer Athletico Mac and Cheese

― ken c (ken c), Friday, 27 February 2004 14:24 (twenty-two years ago)

xpost

― ken c (ken c), Friday, 27 February 2004 14:24 (twenty-two years ago)

suddenly the cheese is slipping right off the pasta.

Another thing to worry about.

― N. (nickdastoor), Friday, 27 February 2004 14:25 (twenty-two years ago)

Macaroni cheese pies!

Just yesterday I'd gone to the effort of cooking some pasta and melting some cheese on it and the result was a satisfactory meal that was sort of lacking in something. I assumed this was simply the lack of veg or anything of actual nutritional value but now I realise that all that was missing was a layer of pastry around the whole thing. Mmm - pies.

― robster (robster), Friday, 27 February 2004 14:31 (twenty-two years ago)

You degenerate fools!!
Step up to where the real flavor is: http://www.rice-a-roni.com/RAR_Products/images/PR_ShellsWhiteCheddar.gif

― Baaderist (Fabfunk), Friday, 27 February 2004 14:38 (twenty-two years ago)

Shells?! Those are conchiglie. Ahem. I am a pedantic fool.

― Liz :x (Liz :x), Friday, 27 February 2004 14:39 (twenty-two years ago)

Mmmm, fast and filling. And tasty too no doubt.... Although white creamy cheese reminds me a little of pus. Sorry.

― Rumpy Pumpkin (rumpypumpkin), Friday, 27 February 2004 14:41 (twenty-two years ago)

I'm sorry: how does this work? You buy a box, which contains...? Precooked noodles and dehydrated cheese? And you microwave it? [spluttering hell/handbasket rant excised] I bet it's delicious!

― Paul Eater (eater), Friday, 27 February 2004 15:09 (twenty-two years ago)

I really don't know why I bother.

― Tep (ktepi), Friday, 27 February 2004 15:14 (twenty-two years ago)

Baked macaroni cheese has to be far better than packet stuff surely.

― Pinkpanther (Pinkpanther), Friday, 27 February 2004 15:15 (twenty-two years ago)

But it's my "third culture", man!

― Baaderoni (Fabfunk), Friday, 27 February 2004 15:16 (twenty-two years ago)

It's an entirely different meal, great in it's own right.

― Rumpy Pumpkin (rumpypumpkin), Friday, 27 February 2004 15:16 (twenty-two years ago)

what if you bake the packet stuff?

― ken c (ken c), Friday, 27 February 2004 15:19 (twenty-two years ago)

Anyway dudes, surely "mac and cheese" = a bluddy cheeseburger, if you want to talk about pasta with cheese on it just call it flipping "macaroni cheese"!

I had some Super Noodles Sweet Thai Chilli flavour the other night. I had previously cooked them the other night planning to take them to work for me lunch... don't do it boys and girls, it was utterly DISGUSTING! To be eaten hot ONLY.

On a somewhat related note, those pasta bake sauces confuse me with science. I love baked pasta gumph but they were just blech.

― Sarah (starry), Friday, 27 February 2004 15:20 (twenty-two years ago)

I sound facetious, but really, what's in that box? How can macaroni and cheese be made instant? kraftdinner.com isn't telling me. The recipe for Kraft Dinner Pizza (wow) just begins "Prepare 1 box".

― Paul Eater (eater), Friday, 27 February 2004 15:20 (twenty-two years ago)

http://www.borobarmy.com/Players/Maccarone.jpg
Maccarone and 'Cheese'

― ken c (ken c), Friday, 27 February 2004 15:23 (twenty-two years ago)

Sorry Paul, that probably sounded unfairly directed at you. It's really macaroni and cheese sauce, more than macaroni and cheese per se: the dry mix contains powdered cheese (like on chips/crisps, Cheetos, etc) and thickeners, primarily, to which you add milk and butter. You don't get the gooeyness you can get using real cheese -- like some people have said, it's really not a replacement for macaroni and cheese from scratch (especially the baked kind, although it's very similar to skillet macaroni and cheese); it's something separate altogether.

(As any child will tell you if you well-meaningly attempt to give them "the real stuff" instead of the boxed.)

― Tep (ktepi), Friday, 27 February 2004 15:27 (twenty-two years ago)

Add milk and butter? That sounds hard! Sounds like you have to cook the macaroni too?

Thanks for the explanation and the advice. Perhaps I'll just liven up the boxed stuff for the kids with a sprinkling of white truffle oil.

― Paul Eater (eater), Friday, 27 February 2004 15:34 (twenty-two years ago)

The macaroni cheese Pasta n Sauce is absolutely incredible. I grate in extra cheese and add a handful of chopped spring onions before serving. With Fries to Go.

― Rumpy Pumpkin (rumpypumpkin), Friday, 27 February 2004 16:53 (twenty-two years ago)

Ah, when I went to visit a pal in Winnipeg a few years back, another Canadian friend here in London insisted that I bring him back a load of 'Kraft Cheese Dinners'. I had never heard of such a thing, and was frankly astonished to find out that this was basically the only thing any Canadian kid ate, ever. Still, all that hot cheesy pasta inside you's gotta keep out those -40 winters...

― Mog, Friday, 27 February 2004 17:30 (twenty-two years ago)

Pasta n Sauce = bleuch!

― smee (smee), Tuesday, 2 March 2004 17:00 (twenty-two years ago)

Hi you, food snob! This is from a woman who doesn't even like pizzas!

― Rumpy Pumpkin (rumpypumpkin), Tuesday, 2 March 2004 17:06 (twenty-two years ago)

I like pizza sometimes and Pasta n Sauce sux ass! It's mingin, make yer own, it's much nicer. Anyway, what's snobish about not liking summut?

You eat macaroni pies ferchrisakes!

― smee (smee), Tuesday, 2 March 2004 17:11 (twenty-two years ago)

I don't see how cheese, as a component of a dish, works out more expensive than a box of processed macaroni cheese comprising one (max) meal.

I am as one with Liz on ready meals being only worth it if they are a) cheap, and b) genuinely time-saving. A jar of Ragu or similar, for example, is quite expensive, as well as being disgusting. It doesn't take very much time or money to throw some tinned tomatoes and garlic in a pan. And you know what you're eating.

― Archel (Archel), Tuesday, 2 March 2004 17:13 (twenty-two years ago)

if i make mac&cheese, i usually just doctor the kraft stuff: prepare according to the instructions on the box but add some cream and fresh cheese in as well, then transfer to a casserole dish. top it with some more grated cheese and toasted breadcrumbs, and bake for about 30-40 minutes.

― lauren (laurenp), Tuesday, 2 March 2004 17:20 (twenty-two years ago)

You ARE a food snob! Don't try to worm your way out of it! "That's not real Indian food, they're not real chicken nuggets" etc.... Be less picky and you'll find a whole other world of meals out there!

― Rumpy Pumpkin (rumpypumpkin), Tuesday, 2 March 2004 17:29 (twenty-two years ago)

I don't see how cheese, as a component of a dish, works out more expensive than a box of processed macaroni cheese comprising one (max) meal.

Like I said: the macaroni is three or four boxes for a dollar, which is insanely cheap. The cheese you'd use to make it from scratch is going to cost at least 2 dollars, and when I make it closer to 5 or 6 (and I'm only counting the amount used in the dish).

― Tep (ktepi), Tuesday, 2 March 2004 18:26 (twenty-two years ago)

lauren (or tep),

will you marry me?

gygax!

― gygax! (gygax!), Tuesday, 2 March 2004 18:39 (twenty-two years ago)

I was too tired to read this whole thread, so my apologies if someone's already mentioned this, but ANNIE'S mac and cheese is the best thing ever. You get the shells and white chedddar and add a little sriracha sauce and the world is as it should be.

― kirsten (kirsten), Tuesday, 2 March 2004 18:41 (twenty-two years ago)

Parenthetical proposals are the very best kind!

(And sriracha on macaroni and cheese is damn good. I haven't had that in years.)

― Tep (ktepi), Tuesday, 2 March 2004 18:43 (twenty-two years ago)

Annie's Organic Shells N Cheese

Kate (and later Kirsten) both OTM. I got like 4 boxes in my cupboard at home right now. The boy loves.

― nickalicious (nickalicious), Tuesday, 2 March 2004 18:48 (twenty-two years ago)

Annie's is pretty tasty.

Although it's the artificialness of KD that make it so good.

― tokyo rosemary (rosemary), Tuesday, 2 March 2004 18:53 (twenty-two years ago)

I had no idea it was 25c a box. This changes everything.

― N. (nickdastoor), Tuesday, 2 March 2004 18:53 (twenty-two years ago)

I bought some homemade mac and cheese for dinner on Sunday, and it tasted funny! I don't know what kind of cheese(s) or seasonings they used.

― tokyo rosemary (rosemary), Tuesday, 2 March 2004 18:54 (twenty-two years ago)

Anyone want to tell me where in London I might get some Kraft Dinner mix? The place I went to is now shut.

Thing is, Kraft and its ilk are only good if eaten piping hot within five minutes of pouring into your bowl. Any more lagging and there's just nasty coagulated fluorescent mess staring you in the face.

However Stouffer's mac and cheese which you bake is better than most people's homermade versions.

― suzy (suzy), Tuesday, 2 March 2004 18:56 (twenty-two years ago)

Oh god, Stouffer's is so good! You have just made me so hungry, even though I just ate like half a loaf of spinach feta bread.

― kirsten (kirsten), Tuesday, 2 March 2004 18:58 (twenty-two years ago)

My mom is the Stouffers ambassador. The mac and cheese and spinach souffle are reliable little stacks of bricks in her freezer, but she always has nuclearoni ready to go too.

Also when Ed makes homemade he puts PEAS in the sauce. Feh, you add ham or nothing at all.

― suzy (suzy), Tuesday, 2 March 2004 19:01 (twenty-two years ago)

I haven't tried the spinach souffle! Is it good?

― kirsten (kirsten), Tuesday, 2 March 2004 19:02 (twenty-two years ago)

I would eat mac and cheese WAY more often (in other words, at all) if I actually bought milk on a regular basis (in other words, at all). The soy milk I put on my cereal ain't gonna cut it, and I don't want to buy a pint of regular milk just for mac-and-cheese purposes.

Sriracha sauce sounds like it'd be good. In the past, I've added steamed broccoli or salsa.

― jaymc (jaymc), Tuesday, 2 March 2004 19:12 (twenty-two years ago)

You don't even need milk! Just put in a little butter and some pasta sauce.

― kirsten (kirsten), Tuesday, 2 March 2004 19:15 (twenty-two years ago)

My mom likes the spinach souffle, I don't. I wonder if they stopped doing it; not like I'd know because some of the ones in my mom's freezer are fossils.

― suzy (suzy), Tuesday, 2 March 2004 19:23 (twenty-two years ago)

No, I stil see them at the grocery store.

― kirsten (kirsten), Tuesday, 2 March 2004 19:24 (twenty-two years ago)

I didn't see fresh spinach for my whole childhood because of those damn things.

― suzy (suzy), Tuesday, 2 March 2004 19:25 (twenty-two years ago)

lauren (or tep),

will you marry me?

yes, but the coachwhips will be the wedding band.

suzy - my mom would buy me kraft mac & cheese at selfridge's food hall when i was homesick, although i'm not sure if they still have it (this was like 15yrs ago).

― lauren (laurenp), Tuesday, 2 March 2004 20:38 (twenty-two years ago)

I had macoroni and cheese for lunch today. It was ok.

― Aja (aja), Wednesday, 3 March 2004 02:49 (twenty-two years ago)

yeah ed was trying to sell me that peas line too!

― cozen (Cozen), Wednesday, 3 March 2004 03:24 (twenty-two years ago)

That is madness, pure madness.

― El Diablo Robotico (Nicole), Wednesday, 3 March 2004 03:33 (twenty-two years ago)

I had macoroni and cheese for lunch today. It was ok.

you should've eaten a pizza hoagie instead!

― Eisbär (llamasfur), Wednesday, 3 March 2004 04:28 (twenty-two years ago)

blech, kraft mac-n-cheese makes me want to throw up a little when i think about it. i think partially b/c when i was in college it was always spread about the dorm kitchen counters and floors and left in the sink, being all neon-y and icky.
the best kind is when you boil up lots of macaroni, then put a layer of them in a baking dish, then some butter, then some cheese, then noodles, then butter, then cheese, then pour lots of milk in it and bake it for 30 minutes. it's all gooey and wonderful. mmm!

― stolenbus (stolenbus), Wednesday, 3 March 2004 04:40 (twenty-two years ago)

We are what we eat.

― jim wentworth (wench), Wednesday, 3 March 2004 05:04 (twenty-two years ago)

george michael's a dick

― ken c (ken c), Wednesday, 3 March 2004 10:58 (twenty-two years ago)

oh i meant to say Armin Meiwes is a dick.

― ken c (ken c), Wednesday, 3 March 2004 11:00 (twenty-two years ago)

fuck it, they're both dicks.

― ken c (ken c), Wednesday, 3 March 2004 11:02 (twenty-two years ago)

i'm a pussy

― the surface noise (electricsound), Wednesday, 3 March 2004 11:10 (twenty-two years ago)

oh jeez i must be drunk

― the surface noise (electricsound), Wednesday, 3 March 2004 11:10 (twenty-two years ago)

haha, paul eater does what?

― RJG (RJG), Wednesday, 3 March 2004 11:12 (twenty-two years ago)

'real chicken nuggets' ???? I rest my case....

― smee (smee), Wednesday, 3 March 2004 14:13 (twenty-two years ago)

Anyone want to tell me where in London I might get some Kraft Dinner mix?

I think they have it at the Canadian Store in Covent Garden (it's now the Aussie/Kiwi/SouthAfrican store as well - Canadian stuff is in the back).

Stolenbus OTM. My University residence kitchen was disgusting and always littered with rotting KD. Yuck. When I was a young lad, I threw up after eating KD and as a result have never been able to stomach it, or any other variety of mac and cheese. I guess I'm missing out (or not).

― Rob Bolton (Rob Bolton), Wednesday, 3 March 2004 15:42 (twenty-two years ago)

It was just an example right? You know what I mean....

― Rumpy Pumpkin (rumpypumpkin), Wednesday, 3 March 2004 16:01 (twenty-two years ago)

No I don't. Admit to your junk food habits and be done. I am not a food snob but you, madam, are a food slob.

― smee (smee), Wednesday, 3 March 2004 17:34 (twenty-two years ago)

No, I am a food lover. My tastes range from the sublime to the ridiculous and it means I can eat almost any restaurant without turning my nose up. Oh the freedom and possibilities.

― Rumpy Pumpkin (rumpypumpkin), Wednesday, 3 March 2004 17:38 (twenty-two years ago)

Two words for ya - goats testicles.

― smee (smee), Wednesday, 3 March 2004 17:40 (twenty-two years ago)

I'm sure I could fit my gums round them plums.

― Rumpy Pumpkin (rumpypumpkin), Wednesday, 3 March 2004 17:47 (twenty-two years ago)

Yer all talk - most of it filthy, what is up with you today?

― smee (smee), Wednesday, 3 March 2004 17:52 (twenty-two years ago)

Me so horny.

― Rumpy Pumpkin (rumpypumpkin), Wednesday, 3 March 2004 18:27 (twenty-two years ago)

ho-dee-oten-doten-day, ho-dee-oten-day-o, ho-dee-oten-doten-day, FATTENING UP OUR TAPE WORMS!

(/ Kids in the Hall)

― Jordan (Jordan), Wednesday, 3 March 2004 20:11 (twenty-two years ago)

four years pass...

http://farm3.static.flickr.com/2207/2842710129_b17c754701.jpg?v=0

― and what, Tuesday, 30 September 2008 22:01 (seventeen years ago)

this post is so so OTM.

― J.D., Wednesday, 1 October 2008 01:19 (seventeen years ago)

aw man ham (or chopped bacon, or prosciutto) and peas in mac n cheese is great

― donna rouge, Wednesday, 1 October 2008 04:37 (seventeen years ago)

deep fried leftover mac n cheese (has to be leftover, when you refrigerate overnight it congeals and holds better) = A++++ would cure hangover with again

― donna rouge, Wednesday, 1 October 2008 04:37 (seventeen years ago)

Going to Arby's tomorrow!

― kate78, Wednesday, 1 October 2008 04:38 (seventeen years ago)

and peas are never great.

― kate78, Wednesday, 1 October 2008 04:39 (seventeen years ago)

also: HOT SAUCE. and paprika. and/or cumin

― donna rouge, Wednesday, 1 October 2008 04:42 (seventeen years ago)

peas... god. there's a guy i work with who makes mac n cheese with peas all the time, except he just goes to the supermarket across the street and buys CANNED peas, which are totally disgusting. hot sauce, paprika & cumin all OTM. go for a little nutmeg. maybe some crumbled bacon.

― ian, Wednesday, 1 October 2008 05:08 (seventeen years ago)

i could see fresh spring peas tasting good in mac & cheese.

― my burberry tights (get bent), Wednesday, 1 October 2008 05:25 (seventeen years ago)

not a matt leblanc thread :(

― jeepski (jergins), Wednesday, 1 October 2008 05:35 (seventeen years ago)

i think cheese should be accepted in modern day society, cos its underminded, as a object rather than aperson thats why i love the olyimpics soo mcuch cos they can be intelligent like me and use all of it

― salsa shark, Wednesday, 1 October 2008 10:22 (seventeen years ago)

lock thread

― baaderonixx, Wednesday, 1 October 2008 10:31 (seventeen years ago)

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