I made some mac and cheese the other day and purchased too much half and half. I have about a pint left over. What me can use it to make? Can I use it as a milk substitute for mashed potatoes?
The mashed potatoes sounds like a good idea. Maybe you could make broccoli with a creamy cheese sauce. Also let us not forget ghetto lasagna (whatever kind of pasta you can get your hands on, ground beef, cheese sauce, and canned tomatoes).
For how I'm feeling right this minute, I'd make some nachos all the way with everything you could fling on it and pour that cheese sauce on top.
How did the mac and cheese turn out? I usually just use whole milk.
Mac and Cheese was great, I used Patti Labelle's recipie, been using it for years now, so I have it down pretty good.
I'll skip on the veggies and cream sauce..not a big fan. But thanks for the confirmation that I could use half and half in mashed potatoes. Wasn't sure if it made sense.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz_Tigerblood</div><div class="ubbcode-body">half and half is half milk and half what else? </div></div>
Dated a guy who made his macaroni and cheese with canned milk. It was better than mine. That's why I'm about to ride pepper about this half and half recipe lol.
<div class="ubbcode-block"><div class="ubbcode-header">Click to reveal.. <input type="button" class="form-button" value="Show me!" onclick="toggle_spoiler(this, 'Yikes, my eyes!', 'Show me!')" /></div><div class="ubbcode-body"><div style="display: none;"> Warning, this is heart attack in a casserole dish </div></div></div>
OVER THE RAINBOW MACARONI AND CHESSE
1 Tbsp Vegetable Oil
1lb Elbow Macaroni
8 Tbsp (1 stick) plus 1 Tbsp Butter
1/2 Cup (2 ounces) Shredded Muenster Cheese
1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese
1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese
1/2 Cup (2 ounces) Shredded Monterey Jack
2 Cups Half-And-Half
1 Cup (8 ounces) Velveeta , cut into small cubes
2 Large Eggs , lightly beaten
1/4 tsp Seasoned Salt
1/8 tsp Freshly Ground Black Pepper
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pepper</div><div class="ubbcode-body">No need to rid me Tulip, here it is.
<div class="ubbcode-block"><div class="ubbcode-header">Click to reveal.. <input type="button" class="form-button" value="Show me!" onclick="toggle_spoiler(this, 'Yikes, my eyes!', 'Show me!')" /></div><div class="ubbcode-body"><div style="display: none;"> Warning, this is heart attack in a casserole dish </div></div></div>
OVER THE RAINBOW MACARONI AND CHESSE
1 Tbsp Vegetable Oil
1lb Elbow Macaroni
8 Tbsp (1 stick) plus 1 Tbsp Butter
1/2 Cup (2 ounces) Shredded Muenster Cheese
1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese
1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese
1/2 Cup (2 ounces) Shredded Monterey Jack
2 Cups Half-And-Half
1 Cup (8 ounces) Velveeta , cut into small cubes
2 Large Eggs , lightly beaten
1/4 tsp Seasoned Salt
1/8 tsp Freshly Ground Black Pepper
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
I'm certainly willing to give it a try. (All except that velveeta.) I love macaroni and cheese but have limited myself to once a month so I may as well make my one time especially good. So on with the half and half then!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pepper</div><div class="ubbcode-body">No need to rid me Tulip, here it is.
<div class="ubbcode-block"><div class="ubbcode-header">Click to reveal.. <input type="button" class="form-button" value="Show me!" onclick="toggle_spoiler(this, 'Yikes, my eyes!', 'Show me!')" /></div><div class="ubbcode-body"><div style="display: none;"> Warning, this is heart attack in a casserole dish </div></div></div>
OVER THE RAINBOW MACARONI AND CHESSE
1 Tbsp Vegetable Oil
1lb Elbow Macaroni
8 Tbsp (1 stick) plus 1 Tbsp Butter
1/2 Cup (2 ounces) Shredded Muenster Cheese
1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese
1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese
1/2 Cup (2 ounces) Shredded Monterey Jack
2 Cups Half-And-Half
1 Cup (8 ounces) Velveeta , cut into small cubes
2 Large Eggs , lightly beaten
1/4 tsp Seasoned Salt
1/8 tsp Freshly Ground Black Pepper
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
I already have to monitor the amount of real cheese I keep in the house at one time because I will eat it till it's gone. I have one pack of sharp cheddar in the whole house right now.
The imitation cheese just never rubbed me the right way.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pepper</div><div class="ubbcode-body">I made some mac and cheese the other day and purchased too much half and half. I have about a pint left over. What me can use it to make? Can I use it as a milk substitute for mashed potatoes?
Dats all me can think of. </div></div>
i use it in strong tea and in coffee. also in scrambled eggs.
We process personal data about users of our site, through the use of cookies and other technologies, to deliver our services, personalize advertising, and to analyze site activity. We may share certain information about our users with our advertising and analytics partners. For additional details, refer to our Privacy Policy.
By clicking "I AGREE" below, you agree to our Privacy Policy and our personal data processing and cookie practices as described therein. You also acknowledge that this forum may be hosted outside your country and you consent to the collection, storage, and processing of your data in the country where this forum is hosted.
Tweet
Comment