Re: Pasta and cheese, very Italian!

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Let me fix this post---pays to proof-read!nTo: MSersLife Sent: Mon, May 9, 2011 10:17:54 AMSubject: Pasta and cheese, very Italian!

Reb, for some mysterious reason, it is common for some varietiesof cheddar cheese to be colored to almost orange here--usuallywith anatto dye (food-based), but I buy the white cheddar.Besides, one can grate cheese over any pasta, or make a cheese sauce for any kind of pasta. I am half Italian; it comesout in my cooking; my maternal grandmother taught me well!Good luck with all this,Love to you and to ,nFrom: Reb D

To: MSersLife Sent: Mon, May 9, 2011 9:01:11 AMSubject: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe please

Here's two cents from a REAL mac-n-ceese amateur...I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you can buy (from the foreign food shelf, in some stores) ready made, a few times. The ready-made one was perfectly fine, as far as ready made meals go. Will never forget the first time we bought/made it though. We had never even seen it before, and that strong orange color was really not part of what we had expected. We weren't quite sure it was supposed to look like that, or if some employe in the factory had accidentally dropped a bucket of paint in that batch... But I understand the color has to do with the choice of cheese. And it was OK. I have read a recipe for a homemade one though, that I'll like to try some time. It has cheddar, some other cheese I can't remember the name of and probably won't find (I am guessing it's the orange one...), and gorgonzola. I think the gorgonzola will really make it interesting. The gorgonzola could most likely be replaced with feta (I love feta cheese too!). So, yes, I think you can vary the flavor of most cheesy food a lot by using different kinds of cheese. love/Reb

[Guest guest]

Let me fix this post---pays to proof-read!nTo: MSersLife Sent: Mon, May 9, 2011 10:17:54 AMSubject: Pasta and cheese, very Italian!

Reb, for some mysterious reason, it is common for some varietiesof cheddar cheese to be colored to almost orange here--usuallywith anatto dye (food-based), but I buy the white cheddar.Besides, one can grate cheese over any pasta, or make a cheese sauce for any kind of pasta. I am half Italian; it comesout in my cooking; my maternal grandmother taught me well!Good luck with all this,Love to you and to ,nFrom: Reb D

To: MSersLife Sent: Mon, May 9, 2011 9:01:11 AMSubject: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe please

Here's two cents from a REAL mac-n-ceese amateur...I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you can buy (from the foreign food shelf, in some stores) ready made, a few times. The ready-made one was perfectly fine, as far as ready made meals go. Will never forget the first time we bought/made it though. We had never even seen it before, and that strong orange color was really not part of what we had expected. We weren't quite sure it was supposed to look like that, or if some employe in the factory had accidentally dropped a bucket of paint in that batch... But I understand the color has to do with the choice of cheese. And it was OK. I have read a recipe for a homemade one though, that I'll like to try some time. It has cheddar, some other cheese I can't remember the name of and probably won't find (I am guessing it's the orange one...), and gorgonzola. I think the gorgonzola will really make it interesting. The gorgonzola could most likely be replaced with feta (I love feta cheese too!). So, yes, I think you can vary the flavor of most cheesy food a lot by using different kinds of cheese. love/Reb

[Guest guest]

I see...Explains the color ;-)Well, pasta with cheese we have quite often (maybe a bit too often for our weight..), usually either parmesan, gorgonzola or feta. But cheddar and the likes are good with pasta too. But that particular dish mac-n-cheese is a bit exotic for us...love/Reb>> Let me fix this post---pays to proof-read!> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 10:17:54 AM> Subject: Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subject: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

Hahahahaha Reb it is SO funny to hear mac 'n cheese described as "exotic" when it is SO mainstream here in the US...My mom used to make it when I was a kid, and I am older then dirt...she made her own cheese sauce, and I sometimes still do it her way. Here's what she did:

Boil up the pasta, and while it is cooking, melt some butter in a saucepan, add a spoonfull of flour and whisk, when the flour is incorporated, add some milk and keep slowly adding milk and whisking till you have a thick sauce, the amount you will have will depend on how much butter/flour/milk you use. Then toss in several handfulls do shredded cheddar cheese and whisk till the cheese is melted and incorporated.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

Once again, mouth is watering...think I'm going to have mac and cheese tonight as back-up to sausage. Or kids, could put it ON the mac and cheese.

Gonna use your mom's recipe!

To: MSersLife Sent: Mon, May 9, 2011 3:09:50 PMSubject: Re: Pasta and cheese, very Italian!

Hahahahaha Reb it is SO funny to hear mac 'n cheese described as "exotic" when it is SO mainstream here in the US...My mom used to make it when I was a kid, and I am older then dirt...she made her own cheese sauce, and I sometimes still do it her way. Here's what she did:

Boil up the pasta, and while it is cooking, melt some butter in a saucepan, add a spoonfull of flour and whisk, when the flour is incorporated, add some milk and keep slowly adding milk and whisking till you have a thick sauce, the amount you will have will depend on how much butter/flour/milk you use. Then toss in several handfulls do shredded cheddar cheese and whisk till the cheese is melted and incorporated.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n>

> > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in

that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

In case I need to add the obvious...when the sauce is ready, strain the pasta and mix it all together. Mom (and I) go an extra step and pour it into a casserole and bake it. You can, of course, when the sauce is on the pasta, add whatever other goodies you like (like tuna, tomatoes, corn, peas, HAM, (spam), or whatever you like) then casserole the lot and bake it for a bit till hot and bubbly...some people top it with breadcrumbs before baking, or breadcrumbs mixed with parmesan cheese...(mom used to sprinkle parm on the sliced tomatoes)

You can also use any other cheese(s) you like but mom always made it with cheddar.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch.. But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

In case I need to add the obvious...when the sauce is ready, strain the pasta and mix it all together. Mom (and I) go an extra step and pour it into a casserole and bake it. You can, of course, when the sauce is on the pasta, add whatever other goodies you like (like tuna, tomatoes, corn, peas, HAM, (spam), or whatever you like) then casserole the lot and bake it for a bit till hot and bubbly...some people top it with breadcrumbs before baking, or breadcrumbs mixed with parmesan cheese...(mom used to sprinkle parm on the sliced tomatoes)

You can also use any other cheese(s) you like but mom always made it with cheddar.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch.. But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

In case I need to add the obvious...when the sauce is ready, strain the pasta and mix it all together. Mom (and I) go an extra step and pour it into a casserole and bake it. You can, of course, when the sauce is on the pasta, add whatever other goodies you like (like tuna, tomatoes, corn, peas, HAM, (spam), or whatever you like) then casserole the lot and bake it for a bit till hot and bubbly...some people top it with breadcrumbs before baking, or breadcrumbs mixed with parmesan cheese...(mom used to sprinkle parm on the sliced tomatoes)

You can also use any other cheese(s) you like but mom always made it with cheddar.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch.. But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

Baking it with tomatoes PLUS breadcrumbs sounds very, very right to me...All this talk about food is making me think of having a late night snack... (it's soon tobe 10 p.m. here)love/Reb

> >

> > Let me fix this post---pays to proof-read!

> > Mar ion

> > > > > > > > > > ________________________________

> > From: marion j rojas marionjrojas2002@

> > To: MSersLife

> > Sent: Mon, May 9, 2011 10:17:54 AM

> > Subject: Pasta and cheese, very Italian!

> > > > > > Reb, for some mysterious reason, it is common for some varieties

> > of cheddar cheese to be colored to almost orange here--usually

> > with anatto dye (food-based), but I buy the white cheddar.

> > Besides, one can grate cheese over any pasta, or make a > > cheese sauce for any kind of pasta. I am half Italian; it comes

> > out in my cooking; my maternal grandmother taught me well!

> > Good luck with all this,

> > Love to you and to ,

> > n

> > > > > > > > > > ________________________________

> > From: Reb D reb_41se@

> > To: MSersLife

> > Sent: Mon, May 9, 2011 9:01:11 AM

> > Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese> recipe > > please

> > > > > > Here's two cents from a REAL mac-n-ceese amateur...

> > > > I have never had homemade mc-n-cheese, but have had the kind of> mac-n-cheese you > > can buy (from the foreign food shelf, in some stores) ready made, a few> times. > > The ready-made one was perfectly fine, as far as ready made meals go. Will> never > > forget the first time we bought/made it though. We had never even seen it > > before, and that strong orange color was really not part of what we had > > expected. We weren't quite sure it was supposed to look like that, or if> some > > employe in the factory had accidentally dropped a bucket of paint in that > > batch.. But I understand the color has to do with the choice of cheese.> And it > > was OK. > > > > I have read a recipe for a homemade one though, that I'll like to try some> time. > > It has cheddar, some other cheese I can't remember the name of and> probably > > won't find (I am guessing it's the orange one...), and gorgonzola. I think> the > > gorgonzola will really make it interesting. The gorgonzola could most> likely be > > replaced with feta (I love feta cheese too!). > > > > So, yes, I think you can vary the flavor of most cheesy food a lot by> using > > different kinds of cheese. > > > > > > > > love

> > /Reb

> >>

[Guest guest]

The butter/flour is what is also known as a "roux" and is the basis for most of my gravies/sauces. As long as you whisk it well it will not have lumps.

Enjoy! Let me know how you like it

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

NOW you're getting it! We'll make a Yank out of you yet!!!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian! > > > > > > Reb, for some mysterious reason, it is common for some varieties > > of cheddar cheese to be colored to almost orange here--usually > > with anatto dye (food-based), but I buy the white cheddar. > > Besides, one can grate cheese over any pasta, or make a > > cheese sauce for any kind of pasta. I am half Italian; it comes > > out in my cooking; my maternal grandmother taught me well! > > Good luck with all this, > > Love to you and to , > > n > > > > > > > > > > ________________________________ > > From: Reb D reb_41se@ > > To: MSersLife > > Sent: Mon, May 9, 2011 9:01:11 AM > > Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese> recipe > > please > > > > > > Here's two cents from a REAL mac-n-ceese amateur... > > > > I have never had homemade mc-n-cheese, but have had the kind of> mac-n-cheese you > > can buy (from the foreign food shelf, in some stores) ready made, a few> times. > > The ready-made one was perfectly fine, as far as ready made meals go. Will> never > > forget the first time we bought/made it though. We had never even seen it > > before, and that strong orange color was really not part of what we had > > expected. We weren't quite sure it was supposed to look like that, or if> some > > employe in the factory had accidentally dropped a bucket of paint in that > > batch.. But I understand the color has to do with the choice of cheese.> And it > > was OK. > > > > I have read a recipe for a homemade one though, that I'll like to try some> time. > > It has cheddar, some other cheese I can't remember the name of and> probably > > won't find (I am guessing it's the orange one...), and gorgonzola. I think> the > > gorgonzola will really make it interesting. The gorgonzola could most> likely be > > replaced with feta (I love feta cheese too!). > > > > So, yes, I think you can vary the flavor of most cheesy food a lot by> using > > different kinds of cheese. > > > > > > > > love > > /Reb > >>

[Guest guest]

NOW you're getting it! We'll make a Yank out of you yet!!!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian! > > > > > > Reb, for some mysterious reason, it is common for some varieties > > of cheddar cheese to be colored to almost orange here--usually > > with anatto dye (food-based), but I buy the white cheddar. > > Besides, one can grate cheese over any pasta, or make a > > cheese sauce for any kind of pasta. I am half Italian; it comes > > out in my cooking; my maternal grandmother taught me well! > > Good luck with all this, > > Love to you and to , > > n > > > > > > > > > > ________________________________ > > From: Reb D reb_41se@ > > To: MSersLife > > Sent: Mon, May 9, 2011 9:01:11 AM > > Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese> recipe > > please > > > > > > Here's two cents from a REAL mac-n-ceese amateur... > > > > I have never had homemade mc-n-cheese, but have had the kind of> mac-n-cheese you > > can buy (from the foreign food shelf, in some stores) ready made, a few> times. > > The ready-made one was perfectly fine, as far as ready made meals go. Will> never > > forget the first time we bought/made it though. We had never even seen it > > before, and that strong orange color was really not part of what we had > > expected. We weren't quite sure it was supposed to look like that, or if> some > > employe in the factory had accidentally dropped a bucket of paint in that > > batch.. But I understand the color has to do with the choice of cheese.> And it > > was OK. > > > > I have read a recipe for a homemade one though, that I'll like to try some> time. > > It has cheddar, some other cheese I can't remember the name of and> probably > > won't find (I am guessing it's the orange one...), and gorgonzola. I think> the > > gorgonzola will really make it interesting. The gorgonzola could most> likely be > > replaced with feta (I love feta cheese too!). > > > > So, yes, I think you can vary the flavor of most cheesy food a lot by> using > > different kinds of cheese. > > > > > > > > love > > /Reb > >>

[Guest guest]

NOW you're getting it! We'll make a Yank out of you yet!!!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian! > > > > > > Reb, for some mysterious reason, it is common for some varieties > > of cheddar cheese to be colored to almost orange here--usually > > with anatto dye (food-based), but I buy the white cheddar. > > Besides, one can grate cheese over any pasta, or make a > > cheese sauce for any kind of pasta. I am half Italian; it comes > > out in my cooking; my maternal grandmother taught me well! > > Good luck with all this, > > Love to you and to , > > n > > > > > > > > > > ________________________________ > > From: Reb D reb_41se@ > > To: MSersLife > > Sent: Mon, May 9, 2011 9:01:11 AM > > Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese> recipe > > please > > > > > > Here's two cents from a REAL mac-n-ceese amateur... > > > > I have never had homemade mc-n-cheese, but have had the kind of> mac-n-cheese you > > can buy (from the foreign food shelf, in some stores) ready made, a few> times. > > The ready-made one was perfectly fine, as far as ready made meals go. Will> never > > forget the first time we bought/made it though. We had never even seen it > > before, and that strong orange color was really not part of what we had > > expected. We weren't quite sure it was supposed to look like that, or if> some > > employe in the factory had accidentally dropped a bucket of paint in that > > batch.. But I understand the color has to do with the choice of cheese.> And it > > was OK. > > > > I have read a recipe for a homemade one though, that I'll like to try some> time. > > It has cheddar, some other cheese I can't remember the name of and> probably > > won't find (I am guessing it's the orange one...), and gorgonzola. I think> the > > gorgonzola will really make it interesting. The gorgonzola could most> likely be > > replaced with feta (I love feta cheese too!). > > > > So, yes, I think you can vary the flavor of most cheesy food a lot by> using > > different kinds of cheese. > > > > > > > > love > > /Reb > >>

[Guest guest]

marion, do you know how to make a white lasagna? our greek friend's daughter says her grandmother makes that when she asks for mac and cheese...sounded like a nice change of pace anyways.DeeTo: MSersLife Sent: Mon, May 9, 2011 12:17:54 PMSubject: Pasta and cheese, very Italian!

Reb, for some mysterious reason, it is common some varietiesof cheddar cheese to be colored to almost orang here--usuallywith anatto dye (food-based), but I buy the white cheddar.Besides, one can grate cheese over any pasta, or make a cheese sauce for any kind of pasta. I am half Italian; it comesout in my cooking; my maternal grandmother taught me well!Good luck with all this,Love to you and to ,nFrom: Reb D

To: MSersLife Sent: Mon, May 9, 2011 9:01:11 AMSubject: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe please

Here's two cents from a REAL mac-n-ceese amateur...I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you can buy (from the foreign food shelf, in some stores) ready made, a few times. The ready-made one was perfectly fine, as far as ready made meals go. Will never forget the first time we bought/made it though. We had never even seen it before, and that strong orange color was really not part of what we had expected. We weren't quite sure it was supposed to look like that, or if some employe in the factory had accidentally dropped a bucket of paint in that batch... But I understand the color has to do with the choice of cheese. And it was OK. I have read a recipe for a homemade one though, that I'll like to try some time. It has cheddar, some other cheese I can't remember the name of and probably won't find (I am guessing it's the orange one...), and gorgonzola. I think the gorgonzola will really make it interesting. The gorgonzola could most likely be replaced with feta (I love feta cheese too!). So, yes, I think you can vary the flavor of most cheesy food a lot by using different kinds of cheese. love/Reb

[Guest guest]

marion, do you know how to make a white lasagna? our greek friend's daughter says her grandmother makes that when she asks for mac and cheese...sounded like a nice change of pace anyways.DeeTo: MSersLife Sent: Mon, May 9, 2011 12:17:54 PMSubject: Pasta and cheese, very Italian!

Reb, for some mysterious reason, it is common some varietiesof cheddar cheese to be colored to almost orang here--usuallywith anatto dye (food-based), but I buy the white cheddar.Besides, one can grate cheese over any pasta, or make a cheese sauce for any kind of pasta. I am half Italian; it comesout in my cooking; my maternal grandmother taught me well!Good luck with all this,Love to you and to ,nFrom: Reb D

To: MSersLife Sent: Mon, May 9, 2011 9:01:11 AMSubject: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe please

Here's two cents from a REAL mac-n-ceese amateur...I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you can buy (from the foreign food shelf, in some stores) ready made, a few times. The ready-made one was perfectly fine, as far as ready made meals go. Will never forget the first time we bought/made it though. We had never even seen it before, and that strong orange color was really not part of what we had expected. We weren't quite sure it was supposed to look like that, or if some employe in the factory had accidentally dropped a bucket of paint in that batch... But I understand the color has to do with the choice of cheese. And it was OK. I have read a recipe for a homemade one though, that I'll like to try some time. It has cheddar, some other cheese I can't remember the name of and probably won't find (I am guessing it's the orange one...), and gorgonzola. I think the gorgonzola will really make it interesting. The gorgonzola could most likely be replaced with feta (I love feta cheese too!). So, yes, I think you can vary the flavor of most cheesy food a lot by using different kinds of cheese. love/Reb

[Guest guest]

marion, do you know how to make a white lasagna? our greek friend's daughter says her grandmother makes that when she asks for mac and cheese...sounded like a nice change of pace anyways.DeeTo: MSersLife Sent: Mon, May 9, 2011 12:17:54 PMSubject: Pasta and cheese, very Italian!

Reb, for some mysterious reason, it is common some varietiesof cheddar cheese to be colored to almost orang here--usuallywith anatto dye (food-based), but I buy the white cheddar.Besides, one can grate cheese over any pasta, or make a cheese sauce for any kind of pasta. I am half Italian; it comesout in my cooking; my maternal grandmother taught me well!Good luck with all this,Love to you and to ,nFrom: Reb D

To: MSersLife Sent: Mon, May 9, 2011 9:01:11 AMSubject: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe please

Here's two cents from a REAL mac-n-ceese amateur...I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you can buy (from the foreign food shelf, in some stores) ready made, a few times. The ready-made one was perfectly fine, as far as ready made meals go. Will never forget the first time we bought/made it though. We had never even seen it before, and that strong orange color was really not part of what we had expected. We weren't quite sure it was supposed to look like that, or if some employe in the factory had accidentally dropped a bucket of paint in that batch... But I understand the color has to do with the choice of cheese. And it was OK. I have read a recipe for a homemade one though, that I'll like to try some time. It has cheddar, some other cheese I can't remember the name of and probably won't find (I am guessing it's the orange one...), and gorgonzola. I think the gorgonzola will really make it interesting. The gorgonzola could most likely be replaced with feta (I love feta cheese too!). So, yes, I think you can vary the flavor of most cheesy food a lot by using different kinds of cheese. love/Reb

[Guest guest]

Well, after a very long and tiring day, I had to go home to make dinner yesterday. Melted the butter and went to put the flour in, and there was NONE! Not one bitty bit! So, *gasp* I put a bit of corn starch in, just cuz I was too tired to go out to the market. The kids went just wild for it! Used cheddar, butter and milk, and put it over shells. It came out great! They had that with sweet sausages on hotdog buns. Tonight was BBQd pork chops and smashed 'taters and a salad.love all ya all,KateTo: MSersLife Sent: Mon, May 9, 2011 3:34:14 PMSubject: Re: Pasta and cheese, very Italian!

The butter/flour is what is also known as a "roux" and is the basis for most of my gravies/sauces. As long as you whisk it well it will not have lumps.

Enjoy! Let me know how you like it

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n>

> > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in

that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

I am glad they liked it, even if it was improvised lol...

I was going to make pork chops as well but they hadn't thawed and I'm a bit tired (no reason...just tired) so I opened a few cans (4) of baked beans and put some smoked sausages in it all in a casserole and it's in the oven baking. Robbin loves this dinner and it's not nutritionally all that bad...last night I roasted some chicken and nuked some broccoli, then it was mostly cooked I layered on maybe a teaspoon of butter (I sliced it thin) and some Parma cheese and tossed it to coat...Robbin ate ALL of his...

Oh, and all y'all please do your raindances for us, we've got a brush fire a few miles from here, we've had smoke in the air for over a week, some days it is not perceptible but some days it is...it's in a swamp and they can't get to it to put it out. If it moves closer to solid ground they can put it out...and then there are the HUGE fires N of here on the FLA/GA border, the Okefenokee swamp has something like a 100 sq mile fire going on...smoke going into Jax...and no rain in sight.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n> > > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>

[Guest guest]

Very inventive and creative of you Kate! I probably wouldn't have thought of cornstarch. SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Tue, May 10, 2011 4:32:49 PMSubject: Re: Pasta and cheese, very Italian!

Well, after a very long and tiring day, I had to go home to make dinner yesterday. Melted the butter and went to put the flour in, and there was NONE! Not one bitty bit! So, *gasp* I put a bit of corn starch in, just cuz I was too tired to go out to the market. The kids went just wild for it! Used cheddar, butter and milk, and put it over shells. It came out great! They had that with sweet sausages on hotdog buns. Tonight was BBQd pork chops and smashed 'taters and a salad.love all ya all,KateTo: MSersLife Sent: Mon, May 9, 2011 3:34:14 PMSubject: Re: Pasta and cheese, very Italian!

The butter/flour is what is also known as a "roux" and is the basis for most of my gravies/sauces. As long as you whisk it well it will not have lumps.

Enjoy! Let me know how you like it

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Pasta and cheese, very Italian!> > > Reb, for some mysterious reason, it is common for some varieties> of cheddar cheese to be colored to almost orange here--usually> with anatto dye (food-based), but I buy the white cheddar.> Besides, one can grate cheese over any pasta, or make a > cheese sauce for any kind of pasta. I am half Italian; it comes> out in my cooking; my maternal grandmother taught me well!> Good luck with all this,> Love to you and to ,> n>

> > > > ________________________________> To: MSersLife > Sent: Mon, May 9, 2011 9:01:11 AM> Subj ect: Re: Mac-n-cheese recipe - sorta (was-RE: mac n cheese recipe > please> > > Here's two cents from a REAL mac-n-ceese amateur...> > I have never had homemade mc-n-cheese, but have had the kind of mac-n-cheese you > can buy (from the foreign food shelf, in some stores) ready made, a few times. > The ready-made one was perfectly fine, as far as ready made meals go. Will never > forget the first time we bought/made it though. We had never even seen it > before, and that strong orange color was really not part of what we had > expected. We weren't quite sure it was supposed to look like that, or if some > employe in the factory had accidentally dropped a bucket of paint in

that > batch... But I understand the color has to do with the choice of cheese. And it > was OK. > > I have read a recipe for a homemade one though, that I'll like to try some time. > It has cheddar, some other cheese I can't remember the name of and probably > won't find (I am guessing it's the orange one...), and gorgonzola. I think the > gorgonzola will really make it interesting. The gorgonzola could most likely be > replaced with feta (I love feta cheese too!). > > So, yes, I think you can vary the flavor of most cheesy food a lot by using > different kinds of cheese. > > > > love> /Reb>