Macaroni and Cheese Should be Molten, Dang It!

imaginer01@gmail.com — Tue, 08 Jan 2008 17:57:00 -0500

I'm a big fan of homemade macaroni and cheese, when I can get it, but it is almost invariably baked, which drains a lot of the joy out of it. My taste buds lean more towards cheese being molten, rather than fluffy, which is what baked feels like to me. I'm not really sure how to get molten to work properly though. Instinctively, I wanna say that a crock-pot is the best way to go, but I thought maybe someone would read this and save me from buying a new piece of kitchen equipment with a better idea :D

Queso Fundido

imaginer01@gmail.com — Mon, 03 Dec 2007 12:39:00 -0500

One of my favorite Mexican dishes is queso fundido - basically heaping quantities of melted cheese mixed with various meats (usually chorizo) and served in tortillas as an appetizer. The trouble is finding good Mexican ingredients at your local New England grocery store. Mexican melting cheese and chorizo are not always readily available.

So I experimented with a lb. of white American cheese from the deli (as close to Mexican cheese as I could find) and a sort of homemade "chorizo" made by pouring all sorts of spices into ground pork. It actually turned out rather well, considering. I intend to play with it some more and experiment on my friends, but it seemed to be a success (and not that all difficult to prepare - if I could only learn to dice an onion properly).

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Macaroni and Cheese Should be Molten, Dang It!

Queso Fundido