kitty143cat wrote:


I have found recipes for macaroni and cheese some call for flour and some call for corn startch. What’s the difference?

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abbisday wrote:


I am getting food ready for having a new baby & want to make homemade food & freeze it.
I make macaroni cheese with bacon on the top - can I freeze it & then cook it from frozen (how long for) or would it need to be defrosted first?
Any other nutricious recipes & easy ideas for freezing dinners would be really appreciated.

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sayxrawrr wrote:


what can i add to macaroni and cheese to give it a different flavor? something that would give it a nice kick.
i cook macaroni and cheese alot and would like to add something different. any ideas? k thanks [:

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Sky wrote:


Does manufacturing of kraft macaroni and cheese occur in the Usa, in foreign countries (name them), or a combo?

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jbvo wrote:


Anyone have a good macaroni and cheese recipe? I want a down-south stick to your ribs kind of macaroni, NOT out of the box or just throwing butter and cheese in a bowl. Please don’t post anything you haven’t tried or had. Thanks

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Ladybug’s Mom wrote:


I’ve always reheated it in the microwave for a few minutes but it always loses about half it’s flavor. Is there a secret to this?

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shellshell wrote:


I usually just use velveeta and melt it with some butter and milk and elbow macaroni on the stove. but, for Thanksgiving, i wan tto try the baked kind. So, can I still use velveeta and just mix in some kind of cheddar or what? Also, Which cheddar? Mild? Medium? Sharp?

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Just me wrote:


Looking for ideas to ‘jazz up’ mac & cheese. Thanks

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Vicki F wrote:


I put to much salt in my macaroni and cheese, what can I do to get the salty taste out of the dish?

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Caroline wrote:


Im stuck with more macaroni and cheese boxes then I know what to do with. I need some different ways to spice it up…. (making it creamier/cheesier or adding flavor)
Any ideas?

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