A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. I googled this, but there were so many RFC mac 'n' cheese recipes, and none of the ones I looked at were what I was thinking about, so I gave up and decided to post.
The recipe I remember involved adding breadcrumbs and grated cheese, but I don't remember the amounts, and I don't remember the baking temp and time.
"Gail Gurman" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. I googled this, but there were so many RFC mac 'n' cheese recipes, and none of the ones I looked at were what I was thinking about, so I gave up and decided to post.
The recipe I remember involved adding breadcrumbs and grated cheese, but I don't remember the amounts, and I don't remember the baking temp and time.
Does anyone have this recipe?
Thanks in advance!
Someone on the Food Network (Rachel Ray?) made one not too long ago that had cream, butter, cheddar, eggs and CREAM CHEESE in it. It was supposedly rich and souffle like. Maybe look the recipe up there?
I don't know about using Kraft Mac 'n' Cheese, but I buy a good brand of frozen Macaroni and Cheese (Staufers), stir it up a bit, add several shakes of Tabasco and a lot of good cheddar, stir it again, and put a lot of grated cheddar on top, with ground pepper. It's the easy way. Nancree
A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. Does anyone have this recipe?
Thanks in advance!
Sorry, no. But it's just about the same to prepare your own mac & cheese as it is to start off with the Kraft stuff. Think about it; with the Kraft you still have to melt butter and mix in their cheese packet with milk. It's practically the same as below:
(And yes, I'm going to advocate the use of Velveeta here.) Boil 8 oz. macaroni until just done. Drain and place in a casserole dish. While the pasta cooks, make a white sauce with equal parts of butter and flour, a little salt & pepper; stir until smooth. Stir in one cup of milk and heat through, thickening to your taste. Add 8 oz. of Velveeta, cubed, and stir until the Velveeta is melted into the sauce. Pour this over the macaroni in the casserole dish and stir. Sprinkle the top all over with seasoned breadcrumbs and sprinkle freshly grated Parmesan on top. Pop it in the oven at 350F for 20-30 minutes or until the breadcrumbs are golden brown.
A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. Does anyone have this recipe?
Thanks in advance!
Sorry, no. But it's just about the same to prepare your own mac & cheese as it is to start off with the Kraft stuff. Think about it; with the Kraft you still have to melt butter and mix in their cheese packet with milk. It's practically the same as below:
(And yes, I'm going to advocate the use of Velveeta here.) Boil 8 oz. macaroni until just done. Drain and place in a casserole dish. While the pasta cooks, make a white sauce with equal parts of butter and flour, a little salt & pepper; stir until smooth. Stir in one cup of milk and heat through, thickening to your taste. Add 8 oz. of Velveeta, cubed, and stir until the Velveeta is melted into the sauce. Pour this over the macaroni in the casserole dish and stir. Sprinkle the top all over with seasoned breadcrumbs and sprinkle freshly grated Parmesan on top. Pop it in the oven at 350F for 20-30 minutes or until the breadcrumbs are golden brown.
Jill
What! No mushrooms or Bacon?
-- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 215 lbs. and dropping. Continuing to be Manitoban
A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. Does anyone have this recipe?
Thanks in advance!
Sorry, no. But it's just about the same to prepare your own mac & cheese as it is to start off with the Kraft stuff. Think about it; with the Kraft you still have to melt butter and mix in their cheese packet with milk.
Jill
What! No mushrooms or Bacon?
Haha! Yeah, right. Maybe the bacon but no way (IMHO) do mushrooms belong in mac & cheese!
"jmcquown" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Gail Gurman said:
A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. Does anyone have this recipe?
Sorry, no. But it's just about the same to prepare your own mac & cheese as it is to start off with the Kraft stuff. Think about it; with the Kraft you still have to melt butter and mix in their cheese packet with milk. It's practically the same as below:
Actually, the Kraft Deluxe meal comes with a packet of condensed cheese sauce, so you don't have to add butter or milk. You just open the package and squeeze out the cheese.
Quoted message said:
(And yes, I'm going to advocate the use of Velveeta here.) Boil 8 oz. macaroni until just done. Drain and place in a casserole dish. While the pasta cooks, make a white sauce with equal parts of butter and flour, a little salt & pepper; stir until smooth. Stir in one cup of milk and heat through, thickening to your taste. Add 8 oz. of Velveeta, cubed, and stir until the Velveeta is melted into the sauce. Pour this over the macaroni in the casserole dish and stir. Sprinkle the top all over with seasoned breadcrumbs and sprinkle freshly grated Parmesan on top. Pop it in the oven at 350F for 20-30 minutes or until the breadcrumbs are golden brown.
This recipe is helpful though. It does help me with the info I needed.
"jmcquown" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Gail Gurman said:
A long time ago I had a recipe (which I thought I got from RFC, but maybe not) for converting Kraft Mac 'n' Cheese Dinner into a not-so-creamy baked mac 'n' cheese. Does anyone have this recipe?
Sorry, no. But it's just about the same to prepare your own mac & cheese as it is to start off with the Kraft stuff. Think about it; with the Kraft you still have to melt butter and mix in their cheese packet with milk. It's practically the same as below:
Actually, the Kraft Deluxe meal comes with a packet of condensed cheese sauce, so you don't have to add butter or milk. You just open the package and squeeze out the cheese.
Ah, I wouldn't know. I haven't used this.
Quoted message said:
This recipe is helpful though. It does help me with the info I needed.
Thanks!
You're welcome. Hope you find what you're looking for.
Actually, the Kraft Deluxe meal comes with a packet of condensed cheese sauce, so you don't have to add butter or milk. You just open the package and squeeze out the cheese.
Of course that leads me to ask about the "cheese" in those boxes. WHen I make make and cheese, the amount of cheese that I use weighs almost as much as box of Kraft dinner,
Actually, the Kraft Deluxe meal comes with a packet of condensed cheese sauce, so you don't have to add butter or milk. You just open the package and squeeze out the cheese.
Of course that leads me to ask about the "cheese" in those boxes. WHen I make make and cheese, the amount of cheese that I use weighs almost as much as box of Kraft dinner,
Well Dave, after all, it *is* a Kraft boxed dinner. And yes, I recommended Velveeta in my version (actually my mom's version) because it does melt very nicely and makes for a good mac casserole. And at least it has a white sauce base.
I really need to try some decent cheddar in this dish. I rarely make mac & cheese and in years past when I tried cheddar it was that pre-fab bagged shredded Kraft cheddar which didn't melt well and the casserole turned out oily. Ugh! Gotta hit a cheese shop and get some real nice cheddar to try next time.
Dave Smith <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Gail Gurman said:
Actually, the Kraft Deluxe meal comes with a packet of condensed cheese sauce, so you don't have to add butter or milk. You just open the package and squeeze out the cheese.
Of course that leads me to ask about the "cheese" in those boxes. WHen I make make and cheese, the amount of cheese that I use weighs almost as much as box of Kraft dinner,
Well, the package I have is the Four Cheese version. According to the ingredients list on the package, it contains water, whey, grated parmesan cheese, canola oil, asiago medium cheese, colby cheese, cheddar cheese, milk, sodium phosphate, salt, and smaller amounts of various other ingredients, most of which appear at least to be natural (e.g., cream, "cheese culture"😉.
Hmmm, I've never heard of a Four Cheese Kraft mac & cheese, but then I don't go looking for it. Perhaps you could pick up your own cheese - parmesan, asiago, colby, cheddar and cream cheese and make your sauce with milk and cheese (you can even use skim milk, I've done that) then add breadcrumbs to the top and bake it.
Sorry, I still don't have the answer to the original question about using packaged mac & cheese to make the slightly more dry baked version.
Well Dave, after all, it *is* a Kraft boxed dinner. And yes, I recommended Velveeta in my version (actually my mom's version) because it does melt very nicely and makes for a good mac casserole.
I have to tell you that the one (unrepeated) experience I had with making Mac & Cheese that was absolutely raved about consisted of combining cooked noodles with a bottle of Velveeta, topping with breadcrumbs and baking until the crumbs browned. Needless to say it was scarffed up and I didn't even smell it.
Unfortunately, the thought of it was too gross to repeat in spite of literally YEARS of my darling telling me how wonderful it was. Now that I'm older and lazier... the thought is coming back. Cook some noodles, open a jar, mix and bake. How hard is that?
Well Dave, after all, it *is* a Kraft boxed dinner. And yes, I recommended Velveeta in my version (actually my mom's version) because it does melt very nicely and makes for a good mac casserole.
I have to tell you that the one (unrepeated) experience I had with making Mac & Cheese that was absolutely raved about consisted of combining cooked noodles with a bottle of Velveeta, topping with breadcrumbs and baking until the crumbs browned. Needless to say it was scarffed up and I didn't even smell it.
Unfortunately, the thought of it was too gross to repeat in spite of literally YEARS of my darling telling me how wonderful it was. Now that I'm older and lazier... the thought is coming back. Cook some noodles, open a jar, mix and bake. How hard is that?
They make jarred Velveeta? You sure it wasn't Cheez-Whiz?
