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[quote=Anonymous][quote=Anonymous][quote=Anonymous]It would be nice to keep a thread going with more ideas. Like recipes and such. I am always at a loss for what to make

to the PP who mentioned cheaper to buy 2 boxes of mac and cheese vs making it homemade.

My homemade version (and the only one my daycare and own kids will eat) consists of a $1 box of elbow noodles (i only use maybe half the box), milk and margarine (already on hand) and about 8 slices of american cheese (usually on hand but you can get a package for a couple bucks, only using half the pack for this so maybe $1-1.50). My kids wont touch the boxes stuff and the USDA food program says it has to be home made. My kids wont touch it if I use cheddar cheese and I dont find cc gives much taste anyway. They scarf this down, a large amount, for 3 kids at lunch and leftover for whoever wants it for dinner. For maybe $2-2.50. Not bad.[/quote]

Maybe this is my problem. When I make mac and cheese, I buy organic noodles, different type of RBST free cheeses (gouda, swiss and cheddar) mix with cream, milk, a little nutmeg and bake. The cheeses cost a lot and we usually don't finish them before they go bad! I guess my ingredients are too expensive. I made potato soup the other night and my family only ate 1/2 of it and refused to eat the rest (hubby HATES leftovers). So I ended up throwing it away and it cost a lot to make -- 10 organic potatoes, cumin, milk, cream, onions, garlic (all stuff I had to go buy b/c I was out of it). I was so annoyed. If I had opened a can of potato soup, would have saved me a lot of money![/quote]

You are much nicer than I am.  If leftovers are on the menu and no one wants them, they have to find their own dinner.  Maybe if you quantified how much extra $$ you were spending because your husband doesnt like leftovers, it would help him see what that's costing the family.  Or, in the future, you could freeze the leftovers and then use them as a base for a casserole or soup the next week.... I bet no one would know the difference.

Also, we always intentionally make a mac and cheese dish if we see cheese is starting to mold.  My husband used to work in the cheese dept at a major grocery store in another state and said that they used to just cut moldy bits off the cheese and repackage it... so we don't have any qualms about cutting off the bad bits of cheese and using the rest (especially if you're going to bake something at high temp)[/quote]

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