after shooting at Medford Pit (Remember that, Mikey? Do You?)

S'ennyway, at Kelly's I got the BEST Mac 'n Cheese that I'd had in a long time, and maybe the best ever.

So, I got me some vittles and I'm starting to get ready to think about fixin' on making some Mac 'n Cheese, my ownself.... And I'm wondering how Y'all make your Mac 'n Cheese.
(bonus points if your recipe includes LOTS of garlic)

Please...GO!!!

Good mac n cheese requires the use of a blow torch!

The best mac n cheese tho is deep fried mac n cheese balls!

Jalapeno popper macaroni and cheese: A childhood favorite grows up



From "The Alaska from Scratch Cookbook"
3 cups water
1 1/2 cups whole milk, divided
3 cups elbow macaroni
1 teaspoon salt, plus more to taste
2 tablespoons butter
1 large jalapeño, thinly sliced
2 teaspoons cornstarch
1/2 teaspoon garlic powder
3 cups grated sharp cheddar cheese
3 ounces cream cheese
1/4 cup panko crumbs, toasted
In a Dutch oven or large pot over high heat, stir together the water, 1 cup of the milk, the pasta and salt. Bring to a boil, stirring often to prevent the pasta from sticking to the bottom of the pan. Reduce the heat to medium and simmer, continuing to stir often, for 9 minutes, or until the pasta is al dente.
Meanwhile, in a small skillet, melt the butter over medium-high heat. Cook the jalapeño pepper for 2 minutes, or until fragrant and tender. Turn off the heat and set aside.
In a small bowl, stir together the remaining 1/2 cup milk with the cornstarch and garlic powder. Add to the pasta mixture, stirring until it begins to thicken. Add the cheddar and cream cheese and mix until creamy and smooth. If the mixture is too thick, gradually add more water to make it creamier. Add the jalapeño and butter and toss to combine. Season with more salt as needed. Sprinkle the top of the macaroni with the toasted panko and serve promptly while hot

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This stuff has secret stuff in the recipe I can't even tell you about. I've never tried it but been told it's the shit!

https://www.foodnetwork.com/recipes/ree ... pe-1952854
Just add garlic.

Their M and C is really good. What did you think of the BBQ?

I like their BBQ well enough to go there anytime I get in my dogsled and head up there to the great white north!. I just wish the portion were pigg... er... Bigger.


BTW: I found a recipe for EZ Mac n' cheese my friend's kid had given to me. Doesn't involve making a rue and going to the deli and buying up a deli-case full of cheese.

Just the right amount of effort and ingredients involved:
cook yer Mac
Make a layer in the bottom of a pan and alternate with layers of cheese (great approximate measures in this recipe, too) "maybe a cup or 2 of cheese", it says.
Once you get that made up you mix:
1-2 eggs with 2/3 cup of regular or evaporated milk. beat and pour over your layers of cheese n' mac.
You can put paprika in for color

then bake it in a 350 oven for 45 minutes or so.

I added garlic but the garlic had a "green" flavor to it so I think I'll sautee it briefly in butter afore I add any next time.

We either make home made mac or Kraft and add more cheese.
Also like Stouffers. 90 oz big boy is around $7 on sale at Business Costco.
Broil it for 5 minutes to get the top crispy.

I try and duplicate the Stouffers recipe, takes a LOT of cheese.

The best Mac and cheese involves a very good bechamel


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Or as oakies like to call it: White gravy