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You know the BEST part of being part of the poorer part of middle class? [Archive] - RonFez.net Messageboard

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Alice S. Fuzzybutt
08-06-2010, 06:22 PM
MACARONI AND CHEESE!

WOO HOOO!!!!!!!!!!


I'm serious. I LOVE the noodles with the squishy cheese bag.

I'll make a bastardized version of Arroz con Pollo for mi esposo but i could eat mac and cheese every night.

PLEASE WATCH THE SECOND PART!!!!

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Does any one remember the sket j

PapaBear
08-06-2010, 06:26 PM
Mac and cheese is the mac daddy!

Devo37
08-06-2010, 06:53 PM
as i learned in my poor college kid days, discount brand mac & cheese is a very bad idea. stale pasta and cheese-flavored elmer's glue sauce does not, a good meal, make!

FUNKMAN
08-06-2010, 07:31 PM
don't remember the sketch, and Stouffers is mac'n'cheese of choice. 4 for 10bucks. a nice 6 1/2 minute snack

tanless1
08-06-2010, 08:51 PM
If your going to make mac and cheese, do it right. Get the real elbow macaroni, grate the mild chedar(as much or as little as you want) some whole canned tomatoes....and put it in the oven....treat your self

SatCam
08-06-2010, 09:53 PM
If your going to make mac and cheese, do it right. Get the real elbow macaroni, grate the mild chedar(as much or as little as you want) some whole canned tomatoes....and put it in the oven....treat your self

ok richie rich thanks for the advice should i have my chef prepare it for me or is this something the butler can handle?

Chigworthy
08-07-2010, 05:27 AM
If I was a mod, I would have merged the threads just for a goof.

tanless1
08-07-2010, 01:25 PM
ok richie rich thanks for the advice should i have my chef prepare it for me or is this something the butler can handle?

....I don't know, does your mommy let you touch the oven ?

Chigworthy
08-07-2010, 04:17 PM
If your going to make mac and cheese, do it right. Get the real elbow macaroni, grate the mild chedar(as much or as little as you want) some whole canned tomatoes....and put it in the oven....treat your self

Just melting cheese on noodles is not mac and cheese, you pauper. You need to stabilize the oils and dairy solids in the cheese through emulsification, otherwise you get noodles sitting in yellow oil topped with runny yellow curds.