"MacaroniAndCheese" news and stories

'Jamie's Food Revolution' - Cookbook Spotlight

by Kat Kinsman, Posted Oct 16th 2009 @ 2:00PM

Photo: Hyperion

'Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals'
by Jamie Oliver
Hyperion -- 2009
Buy it on Amazon

The revolution will not be supersized. Jamie Oliver is a man on a mission to reclaim traditional home cooking from the fast and processed food purveyors of the world via simple, inexpensive, appealing recipes.

The book kicks off with a rah-rah manifesto that dovetails with Oliver's televised traveling roadshows geared toward getting the least healthy eaters in the UK and the USA to back out of the drive-thru and drive home healthier eating habits, centered around the debatably lost art of home cooking. He presents a compelling argument with solid, satisfying building-block recipes and oddly heartstring-plucking photo profiles of plain ol' folks cooking at home.

See what we tested and find out whether the book's worth buying after the jump.

Filed under: Cookbook Spotlight

Best Boxed Macaroni and Cheese

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 4:09PM

We boiled, stirred and microwaved our way through more than 50 boxes in search of the best boxed macaroni and cheese. Read on for results.

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Best Boxed Mac and Cheese

by Sarah De Heer
We boiled, stirred and microwaved our way through more than 50 boxes in search of the very best boxed macaroni and cheese. In the end, we selected several runners-up and a winner in each of four categories: cheese sauce, organic, powder and microwaveable, as well as an overall winner and the absolute worst. Did our panelists find a new fave, or were they loyal to that nostalgic blue box? Read on for results.

Rachel Been, AOL

Getty Images North America

Best Boxed Mac and Cheese

Rachel Been, AOL

Runner-up: Cheese Sauce
Velveeta 2% Milk

Creaminess: Very creamy and thick, almost gloppy.
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "With a creamy texture, it had a decent taste without being overwhelming."

Rachel Been, AOL

Runner-up: Cheese Sauce
Kraft Deluxe 2% Milk

Creaminess: Very creamy
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "While creamy and smooth, the cheese flavor was mild, not particularly tangy or cheesy."

Rachel Been, AOL

Runner-up: Cheese Sauce
Velveeta -- Original

Creaminess: Very Creamy
Cheese Factor (1-5): 5
Instructions (1-5): 5
Our panel says: "The cheese tasted very eggy, too rich -- though it was smooth."

Runner-up: Cheese Sauce
Clear Value Shells

Creaminess: Sauce was really smooth, but became overwhelming creamy.
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "The shells were kind of rough, but the sauce made up for that. Though, it had absolutely no taste and didn't even smell like cheese."

Rachel Been, AOL

Winner: Cheese Sauce
Kraft Deluxe -- Sharp Cheddar Sauce

Creaminess: Extremely thick and creamy
Cheese Factor (1-5): 3
Instructions (1-5): 5
Our panel says: "The noodles are thick, therefore they hold the sauce well. The cheddar flavor stands out; it's hearty and satisfying."

Rachel Been, AOL

Runner-up: Organic
365 Organic Cheddar (Whole Foods Market)

Style: Powder
Creaminess: Gummy and viscous
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "Using less butter or unsalted butter would improve the flavor of the cheese. The powder mixed well with the pasta, leaving behind no chunks."

Runner-up: Organic
Annie's Elbows & Four Cheese Sauce

Style: Cheese Sauce
Creaminess: Thick, but not too sticky
Cheese Factor (1-5): 5
Instructions (1-5): 5
Our panel says: "Great balance between al dente shells and cheese. The four-cheese blend was delicious."

Rachel Been, AOL

Runner-up: Organic
Annie's Whole Wheat White Cheddar

Style: Powder
Creaminess: Not creamy at all, sauce sat at the bottom of the pot
Cheese Factor (1-5): 2
Instructions (1-5): 5
Our panel says: "The whole wheat shells were great -- nutty and grainy just like whole wheat pasta should be. Though, the texture of the sauce was too runny to match the density of the pasta. With a little added grated cheese, this boxed mac and cheese could be a winner."

Rachel Been, AOL

Runner-up: Organic
Annie's Bunny Pasta

Style: Powder
Creaminess: Slightly creamy
Cheese Factor (1-5): 4
Instructions (1-5): 4
Our panel says: "While it had a great texture and certainly pleased our craving, I would use less powder, butter and milk next time."

Rachel Been, AOL

Filed under: Taste Test

Not-So-Simple Mac & Cheese - Feast Your Eyes

COMMENTS 1

by Emily Farris, Posted Sep 1st 2009 @ 10:00AM

Mac & cheese with duck and bourbon. Photo: Beer & Nosh.

This picture of macaroni and cheese with croutons, from the San Francisco-based blog Beer & Nosh, looks delicious. A simple statement, sure. But macaroni and cheese is simple food. And there's really no denying the goodness of such a perfect combination of starch and fat -- especially with some extra (and crunchy!) starch thrown on top. But what if we told you that this particular macaroni was "swimming in duck fat?"

According to the blog's author Jesse, one of America's most beloved comfort foods was made even more comforting -- and, admittedly, heart-attack inducing -- with duck fat croutons, duck fat roux and even duck skin cracklings (you guessed it!) fried in duck fat.

While we feel a little sorry for the poor duck, we have to thank him for giving this macaroni and cheese his all, literally. Oh, there's also supposedly some bourbon in there, but at this point, who really cares?

[Via Beer & Nosh]

Filed under: Feast Your Eyes, Ingredients

Smorgasbrunches and Quick Brown Rice - The Philadelphia Inquirer in 60 Seconds

COMMENTS 0

by Marisa McClellan, Posted Jan 22nd 2009 @ 4:59PM

What happens when a molecular gastronomist gets his hands on macaroni and cheese? The cheese become the macaroni!
Instead of chaining yourself to the stove making eggs to order when you have friends over for brunch, put together a smorgasbrunch.
Check out the Market Basket, which is overflowing with roasted almonds, reusable grocery totes and Camelbak water bottles.
Michael Klein reports that as higher priced restaurants tighten their belts, talented chefs will be moving back down the food chain to gastropubs and BYOBs.
This week, the Rush Hour Gourmet is cooking up a Quick Brown Rice with Tuna and Green Beans.
MangoMoon in Manayuck (say that three times fast) is cooking up Grilled Game Bird with Massaman Curry Sauce, perfect for the indecisive among us.
Craig LaBan finds that Melograno survived the jump from tiny dining room to more spacious digs without losing any of its signature charm.

Source

Filed under: In Sixty Seconds

Ways to Make Mac n' Cheese - Slashfood Ate (8)

COMMENTS 11

by Max Shrem, Posted Jan 13th 2009 @ 12:00PM

Growing up, macaroni and cheese usually involved boiling macaroni and then mixing it with a powdered cheese, milk, and butter. It was not until I discovered the diversity of cheeses available that I began to experiment. I say, throw away the powder and go to your local cheese purveyor to discover the various ways you can master the mac n' cheese.

Like fondues, I think that using more than one cheese can add a heightened richness. During these cold months, I crave a warm, creamy, milky, crunchy macaroni and cheese with a savory flavor. I often use cheddar cheese as the base. Then, I add a small amount of Gorgonzola Dolce and Emmenthaler.

Below are 8 ways to make the perfect mac n' cheese: