Cheese To My Macaroni Quotes

He is the cheese to my macaroni.

Another female household-hinter gave me a recipe for a big hearty main dish of elbow macaroni, mint jelly, lima beans, mayonnaise and cheese baked until 'hot and yummy.' Unless my taste buds are paralyzed, this dish could be baked until hell freezes over and it might get hot but never 'yummy.

I can’t lose you," I whisper. "Not when I feel like my life is finally falling into place. You were the missing piece. You were the cheese to my macaroni.

I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all.

The secret ingredient to my macaroni and cheese is saxophone music. I use it in powdered format, because sometimes it's dormant from the 1980s.

There was a lot of stress on both of us, and one night we had a fight over some detail about the house. The cause is lost to me, but I know I got really mad-mad enough to knock my papers off the kitchen table, and then take a bowl of macaroni and cheese and fling it against the wall. That’s very mad, especially for me. I also remember the solution. Sitting alone after Chris went to bed, I called a girlfriend and poured out my heart. I knew that I had gone too far, but I didn’t know how to fix it. “You love him, right?” she asked finally. “Yes.” “Then go in there, wake him up, and give him some hot sex.” So I did. We didn’t talk, but we sure did make love. Chris seemed apprehensive when he left the next morning. I later found out that he couldn’t quite figure out why his mad fiancée would come to him for hot sex and no talk. He was afraid he would come home and I would be gone. He didn’t mention it, though, because he didn’t want to risk a talk when maybe I was over it. If he was wrong and I was gone, he would find me and fix it. Avoiding a “talk” was worth the risk of damage control later. He was his usual confident self, taking life as it came and handling the consequences IF they came. On my side, I would have panicked if I thought he was going to leave me.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

Dear Mom and Dad How are you? If you are reading this it means your back from the wonderful cruise my brothers and I sent you on for your anniversary. We’re sure you both had a wonderful time. We want you to know that, while you were away, we did almost everything you asked. All but one thing, that is. We killed the lawn. We killed it dead. You asked us not to and we killed it. We killed it with extreme prejudice and no regard for its planty life. We killed the lawn. Now we know what you’re thinking: “But sons, whom we love ever so much, how can this be so? We expressly asked you to care for the lawn? The exactly opposite of what you are now conveying to us in an open digital forum.” True enough. We cannot dispute this. However, we have killed the lawn. We have killed it good. We threw a party and it was quite a good time. We had a moon bounce and beer and games and pirate costumes, oh it was a good time. Were it anyone else’s party that probably would have been enough but, hey, you know us. So we got a foam machine. A frothy, wet, quite fun yet evidently deadly, foam machine. Now this dastardly devise didn’t kill the lawn per se. We hypothesize it was more that it made the lawn very wet and that dancing in said area for a great many hours over the course of several days did the deed. Our jubilant frolicking simply beat the poor grass into submission. We collected every beer cap, bottle, and can. There is not a single cigarette butt or cigar to be found. The house is still standing, the dog is still barking, Grandma is still grandmaing but the lawn is no longer lawning. Now we’re sure, as you return from your wonderful vacation, that you’re quite upset but lets put this in perspective. For one thing whose idea was it for you to leave us alone in the first place? Not your best parenting decision right there. We’re little better than baboons. The mere fact that we haven’t killed each other in years past is, at best, luck. Secondly, let us not forget, you raised us to be this way. Always pushing out limits, making sure we thought creatively. This is really as much your fault as it is ours, if not more so. If anything we should be very disappointed in you. Finally lets not forget your cruise was our present to you. We paid for it. If you look at how much that cost and subtract the cost of reseeding the lawn you still came out ahead so, really, what position are you in to complain? So let’s review; we love you, you enjoyed a week on a cruise because of us, the lawn is dead, and it’s partially your fault. Glad that’s all out in the open. Can you have dinner ready for us by 6 tonight? We’d like macaroni and cheese. Love always Peter, James & Carmine

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

Instead, whenever I get home from the road, I cook. Nothing fancy. Comfort food: stews, shepherd’s pie, potato salad, red curry, roast chicken. Then I make chicken soup with the bones. Like, really good chicken soup. I eat some and freeze the rest. I deliver it to friends with new babies or head colds or deadlines or final exams or breast cancer. A fairly wide selection of East Vancouver residents owe me my Tupperware back. “Shut up and show up,” my grandma Pat once said to me after her neighbour’s husband died and she was making her a pot of macaroni and cheese. “That’s what your great-grandmother Monica used to say during the Depression.

macaroni and cheese. “Girl, this is good!” The compliment surprises me, and I think it surprises Raynell as well. “It’s my grandmother’s recipe. Cheddar cheese, heavy cream, and butter. How can you go wrong? And adding cream cheese makes it extra smooth.” “What’s this crispy stuff on top?” “Bacon and panko bread crumbs. Grandmommy used cracker crumbs, but I think the panko crumbs give it more of a crunch. That’s the only change I’ve made to the recipe. Back in the day, I helped my grandmother make it every weekend for Sunday dinner.

​“The sex was too hot, and now I’m overcooked,” she explains. “I’m falling apart.

Pictures old photographs hang on the wall of loved ones: far away, long since moved or recently deceased.   i dread each new picture that joins, the clips and my heart already sagging from the weight of loss. Mac & Cheese gathered around the kitchen counter, we share dinner of macaroni and cheese. we share dinner, my parents and i, as though no time had passed, the same plates holding the noodles as when i was just learning to hold a fork.

white bed surrounded by a feast fit for a toddler. We have chicken tenders, macaroni and cheese, mini hamburgers, and the best part, s’mores still warm and gooey. “Here, try one.” She holds out a breaded chicken strip dipped in some sort of sauce. I take a bite. “It’s the most amazing chicken I’ve ever eaten.” I grin happily at her. “Can we never leave this room?” She sighs and chomps on another piece of chicken. “Don’t you miss the mountains? And the stars at night?” I’ve been here for seventy-two hours and I cannot wait to get home. She leans against me. “I do.” “When can you leave?” Picking up the empty plates, I set them on the cart before returning to lie beside her. “Can you delay your flight? I’ll change mine and we’ll catch an afternoon flight tomorrow to Denver. We can leave right after lunch. With my family.” “I’m looking forward to meeting your mom.

We stood still, the tenderness between us almost tangible. The scent of the spices, human empathy, and plain old muscle memory combined to re-create the gooey magnetism of being near Marvina again. Felt like macaroni and cheese---the kind with a bubbly brown crust on top--- in my soul. Mmm mmm good.

And the most disturbing thing happens. Something I couldn’t have predicted in a hundred million years. The flip flop in my stomach must be a sign of the apocalypse. The end of days is nigh. It has never flipped nor flopped for anything but Kraft macaroni and cheese. I can’t be having a reaction to this man. An attraction reaction.

relationship with him because she took the necessary steps to break the pattern before it broke us. And it wasn’t easy. She left him right before I turned three and my older sister turned five. We lived off beans and macaroni and cheese for two solid years. She was a single mother without a college education, raising two daughters on her own with virtually no help. But her love for us gave her the strength she needed to take that terrifying step.

Mini Chicago hot dogs, with all seven of the classic toppings for people to customize. Miniature pita breads ready to be filled with chopped gyro meat and tzatziki sauce. Half-size Italian beef sandwiches with homemade giardiniera my mom put up last summer. We did crispy fried chicken tenders atop waffle sticks with Tabasco maple butter, and two-inch deep-dish pizzas exploding with cheese and sausage. Little tubs of cole slaw and containers of spicy sesame noodles. There are ribs, chicken adobo tacos, and just for kicks, a macaroni and cheese bar with ten different toppings.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

In honor of Hunter's homecoming, Mrs. Rouillé had prepared his favorite meal: spit-roasted partridge garnished with lemon, accompanied by creamed eggplant, boiled artichokes, and a steamed macaroni pudding covered with butter and shaved cheese.

I have loved and never told him. I have loved and told him and got hurt. I have been loved and I haven’t loved back. I have loved and he has loved and then I have changed my mind. I have been single and wanted to love. I have been fearful and fearless. Doubtful and trusting. Ecstatic and devastated. I have been an eat-macaroni-and-cheese-from-a-box kind of eater. I have been vegetarian. Vegan. Gluten-free. Not gluten-free. Raw foodist. Vegan, but not raw. I have been a vegan who eats eggs. And then doesn’t eat eggs. I have been a juice faster. And a rejector of juice fasts. I have said I eat healthy. And then I have said I eat whatever the f*ck I want and it’s none of your business. (That last one’s been the best.) I have been a gymnast. A runner. A dancer. I have been injured and forgot what I was anymore. I have been a walker. A yogi. A Pilates aficionado. A trampoline jumper. A push-up-doer. I have rested. I have said I am one thing and, it turns out, I am not. Or that I was that thing, but that thing isn’t true for me any longer. This is okay. It’s all okay.