Greetings! I tried putting the bread through the blender and sprinkled the fine crumbs onto a sheet of cardboard. It continued to develop into a lovely mouldy mess (the colour of a nice blue cheese) but the worms have avoided it like the plague. It was white bread and maybe my worms are health nuts? Now all lef tover bread (and there is a lot of it) gets put through the blender and broadcast into the flower beds for the birds et al (including my very stupid Rotweiler) to eat. Regards, John K

Please allow me to post my opinion and experience on this stinky issue. I am the owner of a HE3T washer, and I am really unhappy with it, mainly because of the smelly and moldy issue, that crept up on us unexpectedly. My wife and I have 4 kids, so doing laundry is a daily affair, and not to be underestimated or procrastinated either... I am on the verge of throwing that ugly beast out of the laundry room for good. It is unbearably revolting to pick up an (alleged) clean towel to dry one's face just out of the shower, and "smear" moldy smell all over you. The vomit factor is very high on this one.... :-( However, I want to highlight a point, and that this issue is NOT an issue with ALL the FL (front loader) washing machines in general. Maybe just US made ones... Overseas, ( Italy ) where I grew up, FL are 99.999999% of laundry machines available on the market and this issue is completely unknown. To put it simply, I am now 45 years of age, I have lived in Italy 28 of those years, and I have never, ever, seen or heard of moldy smell on clean laundry out of the washer. Never. If you knew my mother (she redefines the word "neat freak") you would understand. Just the hint of a remote possibility of having mold in the washer and/or laundry, would bring that washer in the front yard in flames... Seriously, I believe US manufacturers have gone wrong somewhere in the making of this machines. They either cut one too may corners ( quality of rubber, maybe ?) or are attempting to reduce the amount of water in the cycle at the point where the quality of the rinse cycle is not an issue with them, and us as consumers are not part of the equation. I just came back from a one year of living in Italy with wife and kids, and the FIRST thing we notice, ever single time we go over there, is how much fresher and overall incredibly better smell of "clean laundry" they have from their washers. I know, we are weird... and on the contrary, as soon as we are back to the US, and to our $#@! HE3T, we pick up the moldy smell again. The customer/user/consumer SHOULD NOT have to do any gimmicks or use any "special" tablets, in order to operate these washers, or any washer, for that matter, NOT A SINGLE ONE. This washers are NOT cheap and they should just... well, work. Living in Italy for the last 12 months, we used two washers, one that came with the apartment we rented, and besides a slower spin cycle, it worked as expected (put dirty clothes in, put detergent, push the button, wait, get wet CLEAN laundry out, END OF THE story. Then the landlord needed his washer back, and for a "rent discount" he took that one back, and I got my old 12 years old Miele washer out of storage. This Miele has a somewhat smaller load capacity than most, and it worked for a family of 6 for a long time. Same for my mother's Candy ( Italian brand), and my sister's old Italian washer (San Giorgio). That one lasted 16 years of day in and day out operation for a family of six. It is just so frustrating, since I know that as a concept, FL do work very well, I have seen it work for decades... and one more time, we should NOT need to use "tablets" or do complicated procedures to have clean and good smelling laundry. As I said before, millions of people overseas use FL day in and day out, without doing anything else other than 1) put dirty laundry in 2) select cycle 3) put detergent in 4) push button 5( get clean clothes out. End of the story. Kenmore, Sears, whatever, get your acts together !!

I use various cheeses. My favorites are fontina, monterey jacks, cheddars (sharp especially for us), gouda, edam, gruyere, mozzarella, parmesan, romano, and provolone. I have melted asiago once and it came out okay too. The trick is to make your white sauce first and then add the cheese as the milk warms in small chunks or shred it. Stir contantly and don't whisk it, just easy stirs. Velvety sauce everytime is my experience. If you aren't making a sauce, or adding it to other ingredients, then almost anything will do I would think, but fresh cheeses like goat cheese can separate on you, I've had that happen once. Most cheese have a huge fat content and have salt. The fatter the cheese, usually the easier it melts I would think. We eat a LOT of cheese in our family, but we like it fresh cut or in a sauce best. Cheddar and mozzarella are the basic toppings for pizza or like tuna melts. Our favorite cheeses for macaroni and cheeses when I do it homemade is a mixture. I will do tomato sauces or white sauce based cheese sauces based on what tag ends of cheese, or cheese I need to use are in the fridge. Fontina is a favorite white cheese around here for melting. And, I think I forgot plain swiss in my list. But, baby swiss to nice ripe swiss cheese always tastes good mixed with beef. Try fontina cheese mixed in with ground veal, and don't forget to use feta cheese with lamb!!

Looked at Rachel Ray's and the picture just didn't look good. This one sounds delicious! I have never had mac and cheese with broccoli. Macaroni and Cheese with Broccoli This macaroni and cheese is enhanced, both nutritionally and flavor-wise, with fresh or frozen broccoli. The Gruyere cheese is great, but eel free to replace it with Swiss cheese or use more Cheddar cheese. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: 8 ounces elbow macaroni 1 cup broccoli florets fresh or frozen 4 tablespoons butter 2 tablespoons flour 2 cups milk, low fat is fine 1 cup shredded sharp Cheddar cheese, divided 1/2 cup shredded Gruyere cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup whole-wheat bread crumbs Instructions: In a medium saucepan, cook macaroni according to package directions, until slightly firm. Drain well. Cook the broccoli following package directions, on the stovetop or in the microwave. Preheat oven to 375 F. Grease a 2-quart baking dish. In a medium saucepan, melt butter. Add flour, stirring for about 1 minute, until smooth and bubbly. Gradually whisk in milk, stirring constantly until thickened, about 3 minutes, remove from heat. Reserve 1/2 cup cheddar cheese and stir remaining cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes longer, until lightly browned and bubbly. Serves 4 to 6