Thread: Macaroni and cheese with..................

"itsjoannotjoann" <[email protected]> wrote in message
news:[email protected]...
> This week I'm going to take homemade mac and cheese to work for my
> lunches. It will consist of a white sauce with a pinch of cayene
> pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
> buttered Panko bread crumbs. I would like this to be a 'one dish'
> lunch and have been toying with the idea of adding some mushrooms
> sauteed in a bit of butter and chunked ham.
>
> Should I just let the mac and cheese stand on it's own and forego the
> ham and mushrooms or would y'all recommend something else?? I'm open
> to most any suggestion of additions or subtractions as long as one of
> the additions is not oysters. Just not a fan of those at all.
>
> Thanks for any suggestions.

I think MacCheese stands alone but I might get bored by the end of the week.
How about alternating plain with "additives", one of which might be shrimp?

Felice

On 03/10/2010 3:38 PM, itsjoannotjoann wrote:
> This week I'm going to take homemade mac and cheese to work for my
> lunches. It will consist of a white sauce with a pinch of cayene
> pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
> buttered Panko bread crumbs. I would like this to be a 'one dish'
> lunch and have been toying with the idea of adding some mushrooms
> sauteed in a bit of butter and chunked ham.
>
> Should I just let the mac and cheese stand on it's own and forego the
> ham and mushrooms or would y'all recommend something else?? I'm open
> to most any suggestion of additions or subtractions as long as one of
> the additions is not oysters. Just not a fan of those at all.


I would let it stand on its own. One suggestion I would make would be
to add a bi of mustard powder. I think that you can pep things up enough
with the cayenne and mustard. I don't know if I would bother with
Assisago and Gruyere. A good cheddar should do well solo.

On Oct 3, 2:47*pm, "Felice" <fri...@comcast.net> wrote:
> "itsjoannotjoann" <itsjoannotjo...@webtv.net> wrote in message
>
> news:[email protected]...
>
> > This week I'm going to take homemade mac and cheese to work for my
> > lunches. *It will consist of a white sauce with a pinch of cayene
> > pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
> > buttered Panko bread crumbs. *I would like this to be a 'one dish'
> > lunch and have been toying with the idea of adding some mushrooms
> > sauteed in a bit of butter and chunked ham.
>
> > Should I just let the mac and cheese stand on it's own and forego the
> > ham and mushrooms or would y'all recommend something else?? *I'm open
> > to most any suggestion of additions or subtractions as long as one of
> > the additions is not oysters. *Just not a fan of those at all.
>
> > Thanks for any suggestions.
>
> I think MacCheese stands alone but I might get bored by the end of the week.
> How about alternating plain with "additives", one of which might be shrimp?
>
> Felice

>
>
Ooooooooooooh, shrimp sounds devine!

On Oct 3, 2:56*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>
>
> I would let it stand on its own. One suggestion I would make would *be
> to add a bi of mustard powder. I think that you can pep things up enough
> with the cayenne and mustard. I don't know if I would bother with
> Assisago and Gruyere. *A good cheddar should do well solo.
>
>
You mean taking out a second mortgage to buy the Asiago and Gruyere
was for nothing?? Boo-hoo-hoo-hoo.

On Oct 3, 1:09*pm, itsjoannotjoann <itsjoannotjo...@webtv.net> wrote:
> On Oct 3, 2:47*pm, "Felice" <fri...@comcast.net> wrote:
>
>
>
> > "itsjoannotjoann" <itsjoannotjo...@webtv.net> wrote in message
>
> >news:[email protected]....
>
> > > This week I'm going to take homemade mac and cheese to work for my
> > > lunches. *It will consist of a white sauce with a pinch of cayene
> > > pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
> > > buttered Panko bread crumbs. *I would like this to be a 'one dish'
> > > lunch and have been toying with the idea of adding some mushrooms
> > > sauteed in a bit of butter and chunked ham.
>
> > > Should I just let the mac and cheese stand on it's own and forego the
> > > ham and mushrooms or would y'all recommend something else?? *I'm open
> > > to most any suggestion of additions or subtractions as long as one of
> > > the additions is not oysters. *Just not a fan of those at all.
>
> > > Thanks for any suggestions.
>
> > I think MacCheese stands alone but I might get bored by the end of the week.
> > How about alternating plain with "additives", one of which might be shrimp?
>
> > Felice
>
> Ooooooooooooh, shrimp sounds devine!

You could add pretty much any seafood, or ham, or bacon, or chicken,
or even veggies like
peas or broccoli. Just vary the seasonings a bit with each.

Personally, lobster mac is the bestest most decadent ever.

On Sun, 3 Oct 2010 15:47:42 -0400, "Felice" <[email protected]>
wrote:

>
>"itsjoannotjoann" <[email protected]> wrote in message
>news:[email protected]...
>> This week I'm going to take homemade mac and cheese to work for my
>> lunches. It will consist of a white sauce with a pinch of cayene
>> pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
>> buttered Panko bread crumbs. I would like this to be a 'one dish'
>> lunch and have been toying with the idea of adding some mushrooms
>> sauteed in a bit of butter and chunked ham.
>>
>> Should I just let the mac and cheese stand on it's own and forego the
>> ham and mushrooms or would y'all recommend something else?? I'm open
>> to most any suggestion of additions or subtractions as long as one of
>> the additions is not oysters. Just not a fan of those at all.
>>
>> Thanks for any suggestions.
>
>I think MacCheese stands alone but I might get bored by the end of the week.
>How about alternating plain with "additives", one of which might be shrimp?

TIAD!

On Sun, 3 Oct 2010 13:09:38 -0700 (PDT), itsjoannotjoann
<[email protected]> wrote:

>On Oct 3, 2:47*pm, "Felice" <fri...@comcast.net> wrote:
>> "itsjoannotjoann" <itsjoannotjo...@webtv.net> wrote in message
>>
>> news:[email protected]...
>>
>> > This week I'm going to take homemade mac and cheese to work for my
>> > lunches. *It will consist of a white sauce with a pinch of cayene
>> > pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
>> > buttered Panko bread crumbs. *I would like this to be a 'one dish'
>> > lunch and have been toying with the idea of adding some mushrooms
>> > sauteed in a bit of butter and chunked ham.
>>
>> > Should I just let the mac and cheese stand on it's own and forego the
>> > ham and mushrooms or would y'all recommend something else?? *I'm open
>> > to most any suggestion of additions or subtractions as long as one of
>> > the additions is not oysters. *Just not a fan of those at all.
>>
>> > Thanks for any suggestions.
>>
>> I think MacCheese stands alone but I might get bored by the end of the week.
>> How about alternating plain with "additives", one of which might be shrimp?
>>
>> Felice
>
>>
>>
>Ooooooooooooh, shrimp sounds devine!

That should be devein! TIAD!

On Sun, 3 Oct 2010 13:14:27 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>On Oct 3, 1:09*pm, itsjoannotjoann <itsjoannotjo...@webtv.net> wrote:
>> On Oct 3, 2:47*pm, "Felice" <fri...@comcast.net> wrote:
>>
>>
>>
>> > "itsjoannotjoann" <itsjoannotjo...@webtv.net> wrote in message
>>
>> >news:[email protected]...
>>
>> > > This week I'm going to take homemade mac and cheese to work for my
>> > > lunches. *It will consist of a white sauce with a pinch of cayene
>> > > pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
>> > > buttered Panko bread crumbs. *I would like this to be a 'one dish'
>> > > lunch and have been toying with the idea of adding some mushrooms
>> > > sauteed in a bit of butter and chunked ham.
>>
>> > > Should I just let the mac and cheese stand on it's own and forego the
>> > > ham and mushrooms or would y'all recommend something else?? *I'm open
>> > > to most any suggestion of additions or subtractions as long as one of
>> > > the additions is not oysters. *Just not a fan of those at all.
>>
>> > > Thanks for any suggestions.
>>
>> > I think MacCheese stands alone but I might get bored by the end of the week.
>> > How about alternating plain with "additives", one of which might be shrimp?
>>
>> > Felice
>>
>> Ooooooooooooh, shrimp sounds devine!
>
>You could add pretty much any seafood, or ham, or bacon, or chicken,
>or even veggies like
>peas or broccoli. Just vary the seasonings a bit with each.
>
>Personally, lobster mac is the bestest most decadent ever.

Kickin' TIAD up to notches unknown!

On Sun, 3 Oct 2010 13:09:38 -0700 (PDT), itsjoannotjoann
<[email protected]> wrote:


>Ooooooooooooh, shrimp sounds devine!

No...it's devein! <vbg>

I would go with the shrimp....that does sound very good.



Join me....a little fun, some ramblings and good recipes

http://whstoneman.blogspot.com

itsjoannotjoann wrote:
> This week I'm going to take homemade mac and cheese to work for my
> lunches. It will consist of a white sauce with a pinch of cayene
> pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
> buttered Panko bread crumbs. I would like this to be a 'one dish'
> lunch and have been toying with the idea of adding some mushrooms
> sauteed in a bit of butter and chunked ham.
>
> Should I just let the mac and cheese stand on it's own and forego the
> ham and mushrooms or would y'all recommend something else?? I'm open
> to most any suggestion of additions or subtractions as long as one of
> the additions is not oysters. Just not a fan of those at all.
>
> Thanks for any suggestions.

I don't know if this is what you had in mind, but something about the
way you described it reminded of those yogurts we'd buy for the kids -
they'd have a "topping" included in a separate small container, and the
idea was that you mix the topping in just before you eat it. Sounds
like a cool mac and cheese idea, e.g., you take mac and cheese every day
but with different "toppings" such as ham, chicken, shrimp, to stir in
and make it a slightly different dish each day.

Yum!

-S-

On Sun, 3 Oct 2010 13:12:23 -0700 (PDT), itsjoannotjoann
<[email protected]> wrote:

>On Oct 3, 2:56*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>>
>>
>> I would let it stand on its own. One suggestion I would make would *be
>> to add a bi of mustard powder. I think that you can pep things up enough
>> with the cayenne and mustard. I don't know if I would bother with
>> Assisago and Gruyere. *A good cheddar should do well solo.
>>
>>
>You mean taking out a second mortgage to buy the Asiago and Gruyere
>was for nothing?? Boo-hoo-hoo-hoo.

Dave is correct, mixing those cheeses wastes them. Ham goes well in
mac n' cheese but so does bacon, just not both together... you can
also add pepperoni cubes, or tube steak coins, or make it more
healthful by adding bell pepper, or broccoli, or chopped spinach...
don't add too many keyboard kooking ingredients or you will baboon
assfacitize it. I wouldn't want to eat mac n' cheese every day for a
week, two days is enough. Make up portions that you can freeze and
reheat at a later date.

itsjoannotjoann wrote:
>
> Should I just let the mac and cheese stand on it's own and forego the
> ham and mushrooms or would y'all recommend something else?? I'm open
> to most any suggestion of additions or subtractions as long as one of
> the additions is not oysters. Just not a fan of those at all.

I have just one word to say to you. Bacon.

On Oct 3, 3:14*pm, ImStillMags <sitara8...@gmail.com> wrote:
>
>
> You could add pretty much any seafood, or ham, or bacon, or chicken,
> or even veggies like
> peas or broccoli. * Just vary the seasonings a bit with each.
>
> Personally, lobster mac is the bestest most decadent ever.- Hide quoted text -
>
>
I'll e-mail you my home address and you can overnight that lobster to
me.

:-))

On Oct 3, 3:21*pm, Brooklyn1 <Gravesend1> wrote:
>
>
> >> I think MacCheese stands alone but I might get bored by the end of theweek.
> >> How about alternating plain with "additives", one of which might be shrimp?
>
> >> Felice
>
> >Ooooooooooooh, shrimp sounds devine!
>
> That should be devein! *TIAD!
>
>
Not if I use Tiger shrimp!

On Oct 3, 3:36*pm, "Steve Freides" <st...@kbnj.com> wrote:
> itsjoannotjoann wrote:
> > This week I'm going to take homemade mac and cheese to work for my
> > lunches. *It will consist of a white sauce with a pinch of cayene
> > pepper, grated cheddar, Gruyere, and Asiago cheeses topped with
> > buttered Panko bread crumbs. *I would like this to be a 'one dish'
> > lunch and have been toying with the idea of adding some mushrooms
> > sauteed in a bit of butter and chunked ham.
>
> > Should I just let the mac and cheese stand on it's own and forego the
> > ham and mushrooms or would y'all recommend something else?? *I'm open
> > to most any suggestion of additions or subtractions as long as one of
> > the additions is not oysters. *Just not a fan of those at all.
>
> > Thanks for any suggestions.
>
> I don't know if this is what you had in mind, but something about the
> way you described it reminded of those yogurts we'd buy for the kids -
> they'd have a "topping" included in a separate small container, and the
> idea was that you mix the topping in just before you eat it. *Sounds
> like a cool mac and cheese idea, e.g., you take mac and cheese every day
> but with different "toppings" such as ham, chicken, shrimp, to stir in
> and make it a slightly different dish each day.
>
> Yum!
>
> -S-

Had thought of that, sounds reeeeeally interesting! That would be one
mac and cheese that wouldn't get boring.

On 03/10/2010 4:12 PM, itsjoannotjoann wrote:
> On Oct 3, 2:56 pm, Dave Smith<adavid.sm...@sympatico.ca> wrote:
>>
>>
>> I would let it stand on its own. One suggestion I would make would be
>> to add a bi of mustard powder. I think that you can pep things up enough
>> with the cayenne and mustard. I don't know if I would bother with
>> Assisago and Gruyere. A good cheddar should do well solo.
>>
>>
> You mean taking out a second mortgage to buy the Asiago and Gruyere
> was for nothing?? Boo-hoo-hoo-hoo.


It's always nice to have Asiago and Gruyre. I just wouldn't waste it on
macaronis and cheese. Asiago is nice to nibble on with a fresh roll.
Use the Gruyere in a quiche or some other egg dish.

On Oct 3, 3:43*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 3 Oct 2010 13:12:23 -0700 (PDT), itsjoannotjoann
>
> <itsjoannotjo...@webtv.net> wrote:
> >On Oct 3, 2:56*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>
> >> I would let it stand on its own. One suggestion I would make would *be
> >> to add a bi of mustard powder. I think that you can pep things up enough
> >> with the cayenne and mustard. I don't know if I would bother with
> >> Assisago and Gruyere. *A good cheddar should do well solo.
>
> >You mean taking out a second mortgage to buy the Asiago and Gruyere
> >was for nothing?? *Boo-hoo-hoo-hoo.
>
> Dave is correct, mixing those cheeses wastes them. *Ham goes well in
> mac n' cheese but so does bacon, just not both together... you can
> also add pepperoni cubes, or tube steak coins, or make it more
> healthful by adding bell pepper, or broccoli, or chopped spinach...
> don't add too many keyboard kooking ingredients or you will baboon
> assfacitize it. *I wouldn't want to eat mac n' cheese every day for a
> week, two days is enough. *Make up portions that you can freeze and
> reheat at a later date.

>
>
Thanks, I've had mac and cheese with broccoli and it's quite good.
It's a good way to get broccoli into those rugrats, too.

Since I only work 3 days a week and off 4 the three days meal wouldn't
be too boring. I made some several weeks ago for just home
consumption and I used cheddar and Monterey Jack and it was very good
but I thought it could have used a little something extra to perk it
up.

On Oct 3, 3:46*pm, Mark Thorson <nos...@sonic.net> wrote:
> itsjoannotjoann wrote:
>
> > Should I just let the mac and cheese stand on it's own and forego the
> > ham and mushrooms or would y'all recommend something else?? *I'm open
> > to most any suggestion of additions or subtractions as long as one of
> > the additions is not oysters. *Just not a fan of those at all.
>
> I have just one word to say to you. *Bacon.

>
>
I had toyed with that idea as we all know bacon goes with everything.
You just can't lose when you add bacon to most any savory dish. And
guess who has some nice lean bacon in the 'frig right now??

Hmmmmm, I could divide this dish into one with bacon and one with
shrimp!

itsjoannotjoann wrote:
>
> Hmmmmm, I could divide this dish into one with bacon and one with
> shrimp!

I'd fry the shrimp in the baconfat before adding
to the mac and cheese.