MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kraft Deluxe Original Macaroni & Cheese Dinner
Categories: Copycat, Pasta
Yield: 4 Cups

8 c Water
2 c Uncooked elbow macaroni
1/3 c Cheddar cheese; shredded
1/2 c Cheez Whiz
2 tb Whole milk
1/4 ts Salt

It's time to clone America's best-selling brand of instant macaroni &
cheese. This recipe is for the "Deluxe" variety of this popular
product--that is, the one that comes with an envelope of thick cheese
sauce, rather than the dry, powdered cheese. I think the "Deluxe"
version, with it's two-cheese blend, is the better tasting of the
two, although it's gonna hit you a bit harder in the wallet at the
supermarket. But now, with this Top Secret Recipe, you can make
creamy macaroni & cheese that taste like Kraft's original at a
fraction of the price of the real deal. You gotta love that!

Bring 8 cups (2 qt) water to a boil over high heat in a large
saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes
or until tender, stirring occasionally.

As macaroni boils, prepare sauce by combining cheddar cheese, Cheez
Whiz, and milk in a small saucepan over medium low heat. Stir cheese
mixture often as it heats, so that it does not burn. Add salt. When
all of the cheddar cheese has melted and the sauce is smooth, cover
pan and set aside until macaroni is ready.

When macaroni is ready, strain water, but do not rinse the macaroni.

Using the same pan you prepared the macaroni in, combine the macaroni
with the cheese sauce, and mix well.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Kraft#253#040Deluxe#040Original#040Macaroni#040#046#040Cheese
#040Dinner.txt>

MMMMM
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Title: Kraft Deluxe Original Macaroni & Cheese Dinner

I like my mom's recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mom's Cheddar Cheese Sauce
Categories: Sauces, Seandennis
Yield: 5 Cups

1/2 c Butter or margarine
1/2 c Flour
1 t Salt
1/2 t Pepper
4 c Milk*
2 c Shredded mild cheddar (8 oz)

In a large saucepan over medium heat, melt butter then whisk in the
flour, salt, and pepper. Gradually add milk and bring to a boil;
cook and stir for two minutes or until thickened. Reduce heat; add
the cheese. Cook and stirl until cheese is melted. 5 1/2 cups yield.

Add to macaroni (onion and ham is good with macaroni), vegetables, or
baked potatoes.

* = Mom's note: "I use 2 cups evaporated milk and 2 cups of water for
the milk ingredient."

Sean's note: This sauce is good and thick. It makes for a great
macaroni and cheese with ham or poured over gently steamed broccoli
florets.

Recipe by Janis Lockhart (my mother). MM'd by Sean Dennis on 2 June
2011.

MMMMM

-- Sean

... I hear the word "icy" is easy to spell. Looking at it, now I see why.
--- MultiMail/Win v0.52
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Re: Re: Copycat Kraft Deluxe Original Mac & Cheese Dinner
By: Sean Dennis to Ben Collver on Fri Aug 01 2025 15:50:49

Title: Kraft Deluxe Original Macaroni & Cheese Dinner

I like my mom's recipe:
Title: Mom's Cheddar Cheese Sauce

Thanks, that looks good. I'd rather have something homemade with love than
eat an imitation of a corporate boxed pasta product. Here's another
cheese sauce recipe that looks good to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whipped Cheese With Blistered Tomatoes
Categories: Sauces, Vegetarian
Yield: 6 Servings

2 tb Extra virgin olive oil
12 oz Ripe cherry tomatoes
1/2 ts Salt
1/4 ts Chili flakes
2/3 c Cream cheese
2/3 c Mascarpone
1/2 ts Salt
1 cl Garlic
2 ts Lemon zest
1/3 c Basil; chopped
1 tb Honey

Preparation time: 10 minutes
Cooking time: 10 minutes

If you are looking for an easy appetizer to serve to a group that
everyone will love, look no further than this Whipped Cheese with
Blistered Tomatoes. The entire dish takes less than 20 minutes to
make start to finish, can be prepared a day or two in advance and is
absolutely bursting with flavour.

In a small sauce pan add the oil on medium high heat. Once hot add in
the cherry tomatoes, sprinkle with salt and chili flakes and leave to
cook for 8 to 10 minutes stirring every few minutes until the
tomatoes have softened and are blistered. Remove from the heat and
stir in the chopped basil

In a food processor add the cream cheese and mascarpone, salt, garlic
and lemon zest and blend on high speed for 4 to 5 minutes until the
cheese is light and fluffy in consistency.

Spread the whipped cheese over the base of a plate or flat bowl.
Spoon the roasted tomatoes over the cheese along with any oil from
the pan.

Drizzle the entire plate with honey and garnish with a few additional
sprigs of basil before serving with crusty bread and a spoon.

Recipe by Carmen Sturdy

Recipe FROM:
<https://www.everylastbite.com/whipped-cheese-blistered-tomatoes/>

MMMMM
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Ben Collver wrote to Sean Dennis <=-

Thanks, that looks good. I'd rather have something homemade with love than eat an imitation of a corporate boxed pasta product. Here's
another cheese sauce recipe that looks good to me.

Title: Whipped Cheese With Blistered Tomatoes

I can't handle raw tomatoes; makes me ill for some reason. Recipe looks
good though.

I know you don't eat meat but my second wife made this recipe that made
me actally like meatloaf.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maura's Easy Meatloaf
Categories: Main dish, Meats, Seandennis
Yield: 1 Loaf

1 1/2 lb Ground turkey meat
1 c Italian seasoned breadcrumbs
2 Beaten eggs
8 oz Tomato sauce (one small can)
1 T Dried onion
1/2 t Salt
1/4 t Pepper

Preheat oven to 350 degrees F. Combine all dry ingredients in a bowl
together. Add wet ingredients (except turkey burger) and mix well.
Add turkey burger to the mixture, mixing with your hands until all
ingredients are mixed together smoothly. Put the mixture in a loaf
pan, place into oven and bake for one hour. When done, remove from
oven and serve warm.

Sean's note: My second wife modified this recipe from the orginal one,
"Meatloaf III", at
http://en.wikibooks.org/wiki/Cookbook:Meatloaf_III. I like this
version of meatloaf a lot and it has a nice spicy taste to it because
of the seasoned breadcrumbs. This recipe is good because it's simple
and can be modified easily to your tastes.

MMed by Sean Dennis on 9/3/2008 for the Fidonet COOKING echo.

MMMMM

-- Sean

... Explosion rocks kitchen! Cat claims innocence!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Re: Re: Copycat Kraft Deluxe Original Mac & Cheese Dinner
By: Sean Dennis to Ben Collver on Fri Aug 01 2025 15:50:49

Title: Kraft Deluxe Original Macaroni & Cheese Dinner

I like my mom's recipe:
Title: Mom's Cheddar Cheese Sauce

Thanks, that looks good. I'd rather have something homemade with love than eat an imitation of a corporate boxed pasta product. Here's
another
cheese sauce recipe that looks good to me.

I do mac & cheese with a twist. First, cook the macaroni (whole wheat preffered); when cooked, drain it and put it in a microwave safe bowl,
cover to stay warm. Make up the cheese sauce, using extra sharp cheddar
cheese (and lots of it). Before putting the cheese into the white sauce,
add a squeeze of spicy brown mustard, stir in well. After the cheese has
been added and melted into the sauce, pour it over the macaroni, mix
well. Heat in the microwave to blend flavors, maybe 5 minutes on medium
high power, serve and enjoy. The whole wheat pasta and mustard make it
slightly different from the average mac & cheese, but a difference that elevates it above the run of the mill version.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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Re: Copycat Kraft Deluxe Original Mac & Cheese Dinner
By: Ruth Haffly to Ben Collver on Sun Aug 03 2025 20:52:58

Hi Ruth!

I do mac & cheese with a twist. First, cook the macaroni (whole wheat
...
high power, serve and enjoy. The whole wheat pasta and mustard make it slightly different from the average mac & cheese, but a difference that elevates it above the run of the mill version.

Thanks for the tips! I will keep an eye out for whole wheat pasta and give
it a try some day.

Recently i began watching Star Trek, Strange New Worlds. One of the main
cast, Captain Pike, likes to cook. In one episode, i watched him take
leftover spaghetti noodles, put them in a frying pan with some olive oil
and two eggs, fried it, added parmesan, and called it good. Made it look trivial.
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Re: Re: Copycat Kraft Deluxe Original Mac & Cheese Dinner
By: Sean Dennis to Ben Collver on Mon Aug 04 2025 01:05:54

I know you don't eat meat but my second wife made this recipe that made
me actally like meatloaf.

Title: Maura's Easy Meatloaf

Reminds me of a meme i saw yesterday:

"Be careful with the lemon linguine recipe in the Nigella book.
It was the first thing I made for some guy and 20 years later
he's still hanging around."

The vegan police took away my superpowers a long time ago. I still avoid
meat but not 100%. Meatloaf is one of the original vegetarian dishes and
i remember reading about British vegetarians getting bored of "nut loaf"
in the 1800's.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Ground Beef Substitute
Categories: Vegan, Vegetarian
Yield: 4 Servings

1/4 c Fefined coconut oil; melted
1 sm Onion; finely minced
6 cl Garlic; finely minced
1 ts Chili powder
1 ts Black pepper
1 ts Ground cumin
1 ts Ground mustard
1 1/4 c Dry TVP crumbles
1 c Water
1 tb Beet powder; for color
- (optional)
2 tb Soy sauce
2 tb White miso paste

Preparation time: 5 minutes
Cooking time: 20 minutes

This easy homemade vegan ground beef substitute is made with TVP and
is a perfectly meaty sub for your favorite vegan ground meat. A great
copycat recipe for all your favorite recipes you would usually use
store bought ground or minced meat in. Use it to veganize any recipe
calling for ground beef--from the best plant based lasagnas to tacos
and everything in between.

Add the refined coconut oil to a large deep non-stick pan and turn
the heat to medium. Add the minced onions and garlic, stir. Then, add
the chili powder, black pepper, cumin, and ground mustard. Stir again
until everything is well-coated and continue sauteing for 3 to 5
minutes until the onions are translucent and fragrant.

Next, add your TVP, water, beet powder, soy sauce, and miso paste.
Stir thoroughly to incorporate everything, especially the miso paste.
Then, turn the heat to medium-low and cook uncovered for 10 minutes,
stirring often.

If you want to brown this vegan ground beef (it depends on what you're
doing with it!), turn the heat to medium high and flatten the ground
beef out in the pan. Let it cook, without touching it, for a full 1
minute. Then, stir it up. If you want more of a char, repeat this
process until it's cooked to your liking.

Use it to veganize all your favorite recipes that call for ground
beef! It can be used in lasagna, tacos, nachos, potstickers, meat
pies, stuffed peppers, and even casseroles.

This makes great leftovers! Store in an airtight container in the
fridge for up to 1 week. To freeze, let the vegan ground cool
completely before transferring to an airtight freezer-safe bag or
container. Stored like this, it will be good for up to 3 months. We
like to freeze this Vegan Ground Beef in our 1/2 cup or 1 cup Souper
Cubes, so we can defrost only what we need.

Recipe by Brittany Roche

Recipe FROM: <https://www.plantpowercouple.com/recipes/
vegan-ground-beef-substitute/>

MMMMM
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Ben Collver wrote to Ruth Haffly <=-

Recently i began watching Star Trek, Strange New Worlds. One of the
main cast, Captain Pike, likes to cook. In one episode, i watched him take leftover spaghetti noodles, put them in a frying pan with some
olive oil and two eggs, fried it, added parmesan, and called it good.

I've done something similar but scrambled the eggs and add them after
the noodles get warmed. Egg noodles are goo too.

Made it look trivial.

I'd not think that's too difficult. Looks like bachelor survival food.
XD

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buddy's Bachelor Pie
Categories: Beef, Casseroles
Yield: 4 Servings

1 lb Ground beef
1 ts Butter; to 2
1 md Onion; chopped
1 cn (10-3/4 oz.) tomato soup;
-undiluted
3/4 ts Salt
Pepper to taste
1 c Instant mashed potatoes
1/2 c Cheddar cheese; shredded

Preliminaries: Grease a 2-1/2 to 3 quart casserole. Preheat oven to
350 degrees.

1. Brown ground beef on medium-high heat in a large skillet until
nicely browned and no pink color remains. Remove beef and drain. Add
butter and onion to skillet and cook until onion is transparent. Stir
in soup, browned beef, salt and pepper.

2. Prepare mashed potatoes according to package directions.

3. Spoon beef mixture into prepared casserole. Top with mashed
potatoes. Sprinkle cheese on top.

4. Bake in a preheated oven for 25 minutes.

Contributor: Orange County Register

Posted to MM-Recipes Digest V4 #12 by jackelvis@moonlink.net on May
15, 1999

MMMMM

-- Sean

... Beauty is only skin deep but ugly goes clear to the bone.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

I do mac & cheese with a twist. First, cook the macaroni (whole wheat
...
high power, serve and enjoy. The whole wheat pasta and mustard make it slightly different from the average mac & cheese, but a difference that elevates it above the run of the mill version.

Thanks for the tips! I will keep an eye out for whole wheat pasta and give it a try some day.

It's hands down, much better than the wimpy stuff I was raised on. Mom
used white pasta and sharp cheddar, but not as much cheese as I use. I
made my version (but with her white pasta) one time when we were
visiting. I think she enjoyed the kick that the mustard and extra cheese
gave it.

Recently i began watching Star Trek, Strange New Worlds. One of the
main cast, Captain Pike, likes to cook. In one episode, i watched him take
leftover spaghetti noodles, put them in a frying pan with some olive
oil and two eggs, fried it, added parmesan, and called it good. Made
it look trivial.

That does have some possibilities. Add a good marinara sauce to the
noodles and make sure you have sufficient cheese; it needs more than
just a light dusting.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... gnorw og... gnorw og... gnorw og nac gnihton

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Re: Copycat Kraft Deluxe Original Mac & Cheese Dinner
By: Ruth Haffly to Ben Collver on Tue Aug 05 2025 03:41 pm

Hi Ruth,

That does have some possibilities. Add a good marinara sauce to the
noodles and make sure you have sufficient cheese; it needs more than just
a light dusting.

Yesterday i made spaghetti using a store brand "Spaghetti Spice Mix" packet. The ingredients list included half a dozen different dairy ingredients.
Butter that, Cheese this, Milk, caseinate, etc. Suffice it to say last
night's spaghetti was "bomb" and i am looking forward to the leftovers.
Hooray for cheese drugs.
--- SBBSecho 3.23-Win32
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Hi Ben,

That does have some possibilities. Add a good marinara sauce to the
noodles and make sure you have sufficient cheese; it needs more than just
a light dusting.

Yesterday i made spaghetti using a store brand "Spaghetti Spice Mix" packet. The ingredients list included half a dozen different dairy ingredients. Butter that, Cheese this, Milk, caseinate, etc. Suffice
it to say last night's spaghetti was "bomb" and i am looking forward
to the leftovers. Hooray for cheese drugs.

I'd be shot at sunset (or sunrise if it were closer) if I used anything
like that. (G) Steve is half Italian--on his mom's side. She gave me a
copy of her recipies when we got married; I've tweaked them some but
stayed fairly close to the original. One thing we have done over the
last 25 (+/-) years is to give up the "green can" and "red can" cheeses
in favor of buying a hunk and grating our own. We were at Wegman's the
other day--usually they sell their parmisan and romano pieces in weights
of half a pound or less. We found a couple of chunks of parm that were
over a pound and bought one. Once it's grated, it keeps fresh in our
freezer until needed.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

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