This is too funny. I was just challenged to a Lasagne bake-off dinner party!

Here, make your own. This tastes exactly like the "blue, Deluxe" box.

I was craving it one time when we were in Saudi and it wasn't available so I found this recipe online. You'll be shocked, the taste and texture is just like it. I make a really great mac and cheese but about once a year we really just want this. Try it...minus the chemicals.

Kraft Deluxe Macaroni & Cheese

Serves:4

8 cups water
2 cups elbow macaroni, uncooked
1/3 cup cheddar cheese, shredded
1/2 cup Cheez Whiz
2 T. milk
1/4 tsp. salt

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

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. Pour cheese sauce over hot macaroni and mix well.

 
Fresh noodles are my secret too, and not so much extra work

if you make the dough in the processor and roll out strips with a KA attachment or Atlas. The result is so sublime it is time well spent.

 
My lasagna is more of a bolonese. Do the fresh noodles hold up? I use a bottle of wine & slow simmer

 
Although Ghirardelli double chocolate brownie mix is very good, I still prefer homemade. Especially

since I tried "The Baked Brownies" from "Baked: New Frontiers in Baking."
I've made them 3 times already. Amazingly good.

 
The noodles have to be cooked, but very briefly--just to set the eggs and firm them

I lay them over a dowel as I roll them so they dry out a bit, and only boil a few at a time. If you don't overcook them, they hold up beautifully and melt in your mouth.

Unfortunately if they're overcooked they can get soggy and watery tasting--just like dry noodles if you overcook them.

 
Here ya go: The Baked Brownie

These are delicious - on the fudgy side with a nice, clean, deep chocolate taste.
Note: I cut down the salt to 1/2 tsp. 1 tsp would be too salty for me.

THE BAKED BROWNIE

"It is dense, chocolatey, and slightly fudgy...
...Use a high quality chocolate and cocoa powder... whisk the batter gently when the eggs and flour are added (too much whisking creates too much air)....check your brownies often when baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth.
Make sure your eggs are room temperature and do not overbeat them into the batter..."

INGREDIENTS:

1-1/4 cups flour
1 teaspoon salt (I used 1/2 tsp)
2 Tablespoons dark cocoa powder (I used El Rey)
11 ounces quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60%)
8 ounces butter (2 sticks), cut into 1 inch cubes (I used unsalted)
1 tsp instant espresso powder
1-1/2 cups sugar
1/2 cup light brown sugar (I used medium packed)
5 large eggs, room temperature
2 teaspoons vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees.

Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.

In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Cool the brownies completely before cutting and serving.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Makes 24 brownies

from Baked: New Frontiers in Baking

http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791

 
Oy! I tried to type the letters "YO," and look what happened! LOL Anyway, YOU'RE WELCOME! You're

going to love these - they're insanely good!

 
OMG, I would love this. Velveeta cheese is a huge red light food for me

I am very serious when I say I could eat the entire block! How do they make it so yummy, and it melts so beautifully. Oh my!

 
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