Well there are a whole bunch, store-brand, Tesco finest one is pretty good
but my go-to one is a packet own-brand mac cheese, add milk, butter, boiling water and microwave for a bit. It's cheap and cheerful and tastes slightly like a good mac cheese.

What're you doing with yourself these days?
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 18:47, 3 replies, latest was 15 years ago)

Looking for jobs
brushing up my C.V. etc. Sad times. I'm tempted to buy a lottery ticket.

I don't think I've ever had mac cheese to be honest. It sounds very American
( Amberl was stripey and dominated Europe, Wed 24 Aug 2011, 18:50, Reply)

Macaroni cheese is divine.
White sauce, add cheese and seasoning, add cooked pasta, stick it in a dish, grate cheese on top, black pepper, grill for five mins, done.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 18:52, Reply)

I trust you
but I'll probably avoid sounds calorific
( Amberl was stripey and dominated Europe, Wed 24 Aug 2011, 18:54, Reply)

It truly is, it's probably 35% fat at best.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 18:55, Reply)

I put onion and bacon in mine
I only make it about once a year for fear of dying a cheese-based death.
(berk, Wed 24 Aug 2011, 19:02, Reply)

But what a way to go.
I sometimes put garlic, sweetcorn and fried chorizo in mine, using the chorizo oil as a replacement for some of the butter in the white sauce. GOD DAMMINT MY MOUTH IS WATERING NOW ARGH
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:03, Reply)

You can get Chorizo oil?
OMG I want this.
(Bazongaloid, Wed 24 Aug 2011, 19:05, Reply)

I dunno, but loads is released when you fry it and I use that to make up part of the white sauce.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:08, Reply)

Oh I see.
Meh, less impressed now. I have very high standards for stuff I have to have.
(Bazongaloid, Wed 24 Aug 2011, 19:10, Reply)

I think he means the oil
that comes out of the chorizo when it's being cooked. I really fancy some chorizo now though..
(berk, Wed 24 Aug 2011, 19:09, Reply)

Yeah, small-dice and fry the chorizo first then use the oil as a butter replacement.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:11, Reply)

Totally not impressed
I thought you could get an actual bottle of chorizo infused oil. If you could get that I would be totally impressed.
(Bazongaloid, Wed 24 Aug 2011, 19:15, Reply)

I spent £15 on dinner tonight, a bit of a take away, and it's lovely, I'm enjoying it.
But, now you've all mentioned this, I would have prefered some pasta stired through chorizo, sundried toms, garlic and pinquat peppers. Which would have cost me nothign 'cus I've got everythign I need for that. And would save me buying lunch tomo. And been healthier. And it would have been almost as quick.

I'm going to do food-threads more often around the time I'm hungry and at home.
( G/PP 💩💩💩💩💩&#128, Wed 24 Aug 2011, 19:19, Reply)

Start them around half-five or six and you'll get some interest from the stragglers I reckon.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:23, Reply)

Sweet, although I'm normally traveling at that point.

( G/PP 💩💩💩💩💩&#128, Wed 24 Aug 2011, 19:29, Reply)

I think it needs the crunchyish top, you can add panko breadcrumbs for that, I love cheese when it's gone brown and crispy.

( G/PP 💩💩💩💩💩&#128, Wed 24 Aug 2011, 18:54, Reply)

Brown and crispy cheese is the best.
I like making parmesan crisps, they're the fucking tits.
cheese.about.com/b/2009/04/13/parmesan-crisps.htm
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 18:55, Reply)

Waveron.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 18:55, Reply)