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Mac and cheese: A macrocosm of variations
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View Photo Gallery — With the wealth of ingredients av ailable in a grocery store or f armers market, y ou can
make this belov ed comf ort f ood in nearly limitless permutations. All y ou need is imagination. Here are some of our
f av orite mac-and-cheese-f riendly pastas, cheeses, meats and other components. Start with the Classic Macaroni
and Cheese recipe, then tinker with these v ariations or add y our own. — Jane Touzalin
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1. Carolyn Hax: A paranoid girlfriend; lie about sexual past?;
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By Jane Touzal i n, Pub l i shed: Feb r uar y 28
Start a pot of pasta water on th e stov e, an d i t boi l s down to th i s: Y ou can m ake m acaron i an d ch eese 365 day s a
y ear an d n ev er do i t th e sam e way twi ce.
2. Date Lab: Start on a romantic note and the rest will follow
3. Miss Manners: Husband's friendship looks like an affair
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Wi th a n earl y i n fi n i te array of poten ti al com pon en ts, th i s m ost A m eri can of com fort foods al so can be Mexi can ,
In di an , Ital i an , Greek, Fren ch or an y cu i si n e i n wh i ch ch eese i s a gi v en . Ev en a m odestl y stocked pan try al l ows
y ou to grab an d get goi n g. Fl ou r an d bu tter becom e a rou x, th e rou x becom es a bech am el , th e bech am el becom es a
ch eese sau ce, an d di n n er i s n ot far away .
5. J.K. Rowling announces new book; Harry Potter fans react
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Rec ommend
Th ere’s real l y n o reason n ot to m ake i t y ou rsel f,
al th ou gh th ese day s y ou can al so get y ou r m ac-an dch eese fi x i n a sl ew of restau ran ts, ev en at th e h i gh
en d. Th e In n at Li ttl e Wash i n gton prepares i t wi th
V i rgi n i a cou n try h am an d sh av ed tru ffl e for a secon d
cou rse; at V i dal i a down town , i t’s av ai l abl e wi th
sm oked h am as a si de.
Plan dinner, try new f oods or explore cuisines with Recipe Finder,
a database of recipes tested by The Washington Post.
Ingredient or Recipe Name
e.g., chicken, basil, Skillet Lasagna
A n d soon , Wash i n gton cou l d joi n th e growi n g l i st of
areas th at are h om e to a recen t ph en om en on : th e m acan d-ch eese restau ran t. Robert Du n n , a Con n ecti cu t
en trepren eu r, open ed Mac!daddy ’s Macaron i an d
Ch eese Bar i n affl u en t Mon roe, Con n ., 70 m i l es ou tsi de
Man h attan , l ast Ju l y an d say s sal es h av e been “ju st
u n bel i ev abl e. . . . I go th rou gh a th ou san d pou n ds of
m acaron i a week.” He ju st sol d a fran ch i se for 10
l ocati on s i n Texas, pl an s th ree m ore i n Con n ecti cu t,
say s h e i s “cl ose to m aki n g a deal ” for fi v e stores i n
Cal i forn i a an d adds: “I’m tal ki n g to som ebody i n D.C. I
ju st don ’t wan t to m en ti on h i s n am e.” Un der
di scu ssi on : “at l east th ree to fi v e” stores h ere.
Macdaddy ’s sel l s abou t 25 di fferen t m acs, far
ecl i psi n g th e !opti on s at CapMac, a D.C. area food tru ck.
Du n n , 42, i s a sel f-tau gh t cook wh o say s h e u sed h i s
prev i ou s experi en ce at a fai l ed fi n e-di n i n g restau ran t
h e own ed i n dev el opi n g reci pes for th e m ac-an d-
Don’t make y our macaroni and cheese the same old way . Use
this Mac-and-cheese-o-matic to spice up this comf ort f ood
standby .
ch eese pl ace, wh ere th ere are m ore th an 20
perm u tati on s on th e m en u . “It’s so easy to m ake th i s
stu ff taste great,” h e say s. On e reci pe, for exam pl e, i s
basi cal l y a pasta v ersi on of a m u sh room ri sotto h e
Browse Recipes:
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See how critic Tom Sietsema rated D.C. restaurants in the Going Out
sol d at h i s ol d restau ran t.
1-1/2 or fewer
Hom e cooks can take th at sam e approach , tu rn i n g
fav ori te fl av or com bi n ati on s i n to ch eesy casserol es.
Ch i cken , cel ery , bl u e ch eese an d wi n g sau ce m ake
Bu ffal o ch i cken m ac an d ch eese. Corn ed beef,
sau erkrau t an d ry e bread cru m bs m ake Reu ben m ac
an d ch eese. Caram el i zed on i on s an d Gru y ere ev oke
Fren ch on i on sou p. A n d so on . It’s a far cry from th e
day s wh en Mom sti rred h ot dog sl i ces or can n ed tu n a
i n to th e m i x.
2+ Stars
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Best Bets Dining Lists
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It’s al so a far cry from wh at m ac-an d-ch eeseh eads
refer to as “th e bl u e box.” Kraft i n trodu ced i ts boxed
Best romantic restaurants
Best steak
m ac an d ch eese i n 1937, n ear th e en d of th e Great
Depressi on , an d i t rem ai n s th e pre!em i n en t storebou gh t bran d !t oday , despi te i n roads m ade by A n n i e’s
Hom egrown an d oth er com peti tors. (On Facebook:
727,469 “Li kes” for Kraft, 219,316 for A n n i e’s.) Bu t ev en Kraft h as ev ol v ed wi th th e ti m es, an d i ts produ cts n ow
i n cl u de su ch !f l av ors as Sh arp Ch eddar an d Bacon , Ch eesy A l fredo an d !E xtrem e Ch eese Expl osi on .
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Free Range on Food
By th e ti m e Kraft en tered th e gam e, m acaron i an d ch eese h ad l ost i ts l u ster as th e h i gh -soci ety di sh i t on ce was.
Free Range on Food is a f orum f or
discussion of all things culinary .
Th om as Jefferson en cou n tered i t i n Eu rope, wh ere i t was a fash i on abl e food, an d i s sai d to h av e brou gh t i t back to
A m eri ca. Ju st wh at h e brou gh t back i s a m atter of debate. Ph i l adel ph i a-based ch ef Wal ter Stai b, wh o h osts a
pu bl i c tel ev i si on sh ow on A m eri ca’s cu l i n ary begi n n i n gs, th eori zes th at th e pasta was “m acaron i , m ay be som e
ki n d of pen n e or pappardel l e,” an d th at th e ch eese was Gru y ere.
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“Jose A n dres wi l l di sagree wi th th at,” h e say s wi th a sm i l e.
Su re en ou gh , at A n dres’s A m eri ca Eats Tav ern i n Pen n Qu arter, th e cel ebri ty ch ef’s jou rn ey i n to U.S. cu l i n ary
h i story , v erm i cel l i i s broi l ed wi th bu tter an d Parm esan ch eese i n a di sh h e h as cal l ed “th e ol dest way of m aki n g
ch eese wi th pasta ev er recorded i n A m eri ca.”
Th e ol d way s are fi n e, bu t th ese day s we h av e th e cu l i n ary resou rces to m ake m ac an d ch eese i n en dl ess creati v e
com bi n ati on s: wi th al l of th e pastas, ch eeses, m eats, seafood, fru i ts, v egetabl es an d oth er i n gredi en ts a
su perm arket (or farm ers m arket) h as to offer.
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for L U N G C A N C E R V I C T I M S
In th e accom pan y i n g graph i c, we’v e l ai d ou t way s to con coct y ou r own — wi th a basi c reci pe, a few v ari ati on s an d
a l i st of ou r fav ori te m ac-an d-ch eese com pon en ts — wh eth er i t’s ev ery day of th e y ear or ju st di n n er ton i gh t.
HIP REPLACEMENT -- did you get one after
Reci pe: Cl assi c Macaron i an d Ch eese
Reci pe:Bu ffal o Ch i cken Macaron i an d Ch eese
Reci pe: Bu ttern u t Squ ash Macaron i an d Ch eese
Reci pe: In di an Macaron i an d Ch eese
Reci pe: Sh ri m p an d Pesto Macaron i an d Ch eese
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princessbuttercup wrote:
Real Estate
2/29/2012 6:57 PM EST
Here's the easiest recipe ever - has to bake for about an hour, but it could not be simpler to put together since
it's all in one dish. Spray a 9x13 dish, cover the bottom of the pan with a generous layer of uncooked elbow
noodles, sprinkle with salt and pepper, take 3 generous cups of shredded cheese - any kind - and cover the
elbows, then pour milk over this until completely covered. Bake at 350 for about an hour, until the cheese gets
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3/1/2012 9:40 AM EST
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This sounds similar to the mac-cheese my mother used to make. She never made a white sauce,
just layered ingredients in a pan and baked it. However I think she cooked the macaroni first.
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WashingtonDame wrote:
2/29/2012 9:12 AM EST
All I can say is; YUM.
Recommend Recommended by 4 readers
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