Mmm.. full of powdery cheese goodness. I am Mr. Mom four nights a week and so I am totally down with Mac and Cheese. I am almost able to cook it without looking at the box.
Throw in a couple handfuls of your favorite shredded cheeses for that extra cheesey goodness. Depending on what your kiddos like you can add almost anything to mac & cheese. Learned this from Boy Scout campouts. You can make it as simple or as fancy as you want. Good eats...
My daughter actually *likes* it when I put peas in the Mac-n-cheese. My son would rather eat the package it came in, but he will often drop a can of tuna in the finished product.
Ahhhh, good old packaged mac and cheese, my husband's signature dish. (He "dresses it up" by using canned milk instead of regular milk). Funny thing is, when my grandkids come over for dinner and I ask them if there's anything special they'd like, that's pretty much always what they request. I'm not sure what they'd do if we threw in anything else, though.
[font size="1" color="#FF0000"]LAST EDITED ON 04-17-08 AT 12:00PM (CST)[/font][br][br]Whipping cream. Makes it creamier.
My boys love turkey kielbalsa, the kind that is suck-wrapped in the meat section of the grocery store. Cut it in slices and mix it in there. Or for added fun, place the slices on top in a happy face. Use ketchup to embellish even further. Make hair, eyebrows, pupils on the eyes, etc.
In the United Kingdom, and in Germany the types of cream are legally defined[1] as follows: Name Minimum milk fat A dditional definition Main uses Clotted cream 55% and heat treated Serve as it is with scones and jam Double cream 48% Whips the easiest and thickest for puddings and desserts, can be piped Whipping cream 35% Whips well but lighter, can be piped - just Whipped cream 35% and has been whipped Pegs of cream 30% Hard, Shiny Main uses unknown but have been seen in and on cakes, possibly decorative Sterilized cream 23% is sterilized Cream or single cream 18% is not sterilized Poured over puddings, used in coffee Sterilized half cream 12% is sterilized Half cream 12% is not sterilized Only used in coffee
For some reason, this caused me to giggle uncontrollably, Joannie. Perhaps because I am trying to figure out which one Frank is. Somebody more mature needs to step in. Usually that's me, but not at this particular moment.
Who knew the UK'ers and Germans had "legally defined" categories of whipping cream?
Comments
Ours has wifi and hard orange plastic chairs.
Any tips to kick it up a notch, Smooth?
My boys love turkey kielbalsa, the kind that is suck-wrapped in the meat section of the grocery store. Cut it in slices and mix it in there. Or for added fun, place the slices on top in a happy face. Use ketchup to embellish even further. Make hair, eyebrows, pupils on the eyes, etc.
"Smooth Q." Sounds like I am a rapper.
>Whipping cream. Makes it creamier.
>
>"Smooth Q."
Holy cow! I guess you are!
Your pal,
HRSQ
>Your pal, HRSQ
Oh? Prove it.
My unresearched answer is that whipping cream has not yet been whipped. See?
In the United Kingdom, and in Germany the types of cream are legally defined[1] as follows:
Name Minimum milk fat A dditional definition Main uses
Clotted cream 55% and heat treated Serve as it is with scones and jam
Double cream 48% Whips the easiest and thickest for puddings and desserts, can be piped
Whipping cream 35% Whips well but lighter, can be piped - just
Whipped cream 35% and has been whipped
Pegs of cream 30% Hard, Shiny Main uses unknown but have been seen in and on cakes, possibly decorative
Sterilized cream 23% is sterilized
Cream or single cream 18% is not sterilized Poured over puddings, used in coffee
Sterilized half cream 12% is sterilized
Half cream 12% is not sterilized Only used in coffee
Who knew the UK'ers and Germans had "legally defined" categories of whipping cream?