I like the tomato take. Good idea. I could also envision using tomatoes and chiles. Good thinking, there, pilgrim. I’ll try it next time I make some. This is a fave of my daughter, so I’ll make one tradish and one tomato.
Good thinking, there, DeBadger!
It’s not terrible. Does taste like Cheetos
Is there another way?
My son would hate this. He’s very particular about the cheese needing to be Velveeta.
On my bucket list! But at the bottom. Like hospice bucket list.
I initially resisted some “custard style” Mac and cheese at a party last weekend, but the host offered to wrap some up to go. I took it, I ate it, and I liked it.
They’re all entirely different dishes, so if you don’t expect one to taste like the other, it’s all fine.
I admit, I like all forms of mac & cheese. High fallutin, pedestrian, highly processed, you name it.
I don’t think I’d like the Flaming Hot Cheetos Mac & Cheese - not because of the Mac part but because I don’t like Flaming Hot Cheetos or any of the super Hot Doritos.
Has anyone made Masala Mac & Cheese? Lots of recipes online.
Also Tikka Masala Mac & Cheese
Fun thread, and I am inspired. Cacio e pepe tonight!
My fav M&C is with bacon, caramelized onions, roasted poblano, and sometimes sun-dried tomato.
The Tikka Masala Mac and Cheese might have to happen. I’ve seen similar recipes (although usually with a prepared/store bought “butter chicken sauce”, a la this recipe from The Tasty), but I like that this one has you actually make the full chicken dish from scratch first!
I think that is what my future husband made us for dinner on our first camping trip. Apparently this ‘dish’ was very popular on high Sierra Boy Scout backpacking trips.
haven’t had mac&cheese in a while so i looked for beecher’s at the supermarket. didn’t find it, but noticed a new version by stouffer’s — baked which mac&cheese, topped with toasted bread crumbs. loved it! will definitely get again.
What is the name of the new version of Stouffer’s Mac & Cheese?
This one, probably. I haven’t had it, but it looks worth trying.
He calls it Penne Au Gratin, but this Jacques Pepin recipe is your basic stove-to-oven, roux-based, mac-and-cheese with a tomato topping: