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Mac and Cheese

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01 / Original postMac and CheeseRichard Jensen · 24 Jul 2005 02 / This pagePosts 21–40Page 2 of 4 · chronological order 03 / Latest replyPost #63Richard Jensen · 28 Jul 2005

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Original section
General fitness, health and nutrition
Published
24 July 2005
Last activity
28 July 2005
Original author
Richard Jensen
Posts
63
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Public discussion
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1,589
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  1. Marcella Peek
    Archived post
    #21

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  2. Marcella Peek
    Archived post
    #22

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  3. Marcella Peek
    Archived post
    #23

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  4. Marcella Peek
    Archived post
    #24

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  5. Marcella Peek
    Archived post
    #25

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  6. Richard Jensen
    Archived post
    #26

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  7. Richard Jensen
    Archived post
    #27

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  8. Richard Jensen
    Archived post
    #28

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  9. Richard Jensen
    Archived post
    #29

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  10. Richard Jensen
    Archived post
    #30

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  11. Richard Jensen
    Archived post
    #31

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  12. Richard Jensen
    Archived post
    #32

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  13. Richard Jensen
    Archived post
    #33

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  14. Richard Jensen
    Archived post
    #34

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  15. Richard Jensen
    Archived post
    #35

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  16. Richard Jensen
    Archived post
    #36

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  17. Richard Jensen
    Archived post
    #37

    Have not tried it with sour cream....may make all the differance...

    Thank you

    Richard

    "Marcella Peek" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Richard Jensen said:

    yep You're right about my spelling....stinks..smile

    Have tried the mustard, egg and more flour, Grated cheese and Less
    cooking
    time in the oven at 350 still not giveing me what I am looking for is a
    smooth sauce...Like Kraft..."but" I may be looking for what can not be
    done
    with hard sharp chedder cheese.

    Thanks for all the help and suggestions.

    Richard

    You need Mimi's recipe. Stays creamy and is delish. I do a couple of
    things differently than her recipe. I find 1/2 T of pepper is a bit
    much so I do 1/2 t. I also mix the grated cheese into the sauce until
    melted rather than into the macaroni.

    http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm

    marcella

    Report
  18. Email address hidden
    Archived post
    #38

    Sounds like your oven is to Hot or you're baking it to long...or both.

    Report
  19. Email address hidden
    Archived post
    #39

    Sounds like your oven is to Hot or you're baking it to long...or both.

    Report
  20. Email address hidden
    Archived post
    #40

    Sounds like your oven is to Hot or you're baking it to long...or both.

    Report

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