I know it's only Mac & Cheese but I like it

kevin313 · Aug 19, 2013

We usually never make this the same way twice in a row, but this is our "standard" macaroni and cheese recipe. We were in the mood for spicy, so we added some jalapenos, but other times we add crumbled cooked bacon, diced ham, peas, lima beans or just more cheese!

Most people have a favorite mac & cheese recipe - what is yours?? Please share!

I know it's only Mac & Cheese but I like it!

Here’s a dish that almost everyone loves to eat, and most people have some favorite version of that they tell stories about. Maybe a ...

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frigilux · Aug 19, 2013

Ain't nothin' wrong with macaroni and cheese! It's a classic comfort food, and always welcome as a side dish. Adding bay leaves to the milk is a great idea. Great job, as always.

This is one of my favorites, but it uses extra wide egg noodles rather than elbow mac. It also uses Velveeta, which is anathema to some, but it really creates a creamy texture. Sometimes I use half shredded cheddar/half Velveeta. This recipe comes from a friend's farm-wife grandmother. Been making it since the 1970s.

CHEESY NOODLE CASSEROLE
1 16-oz. bag extra wide egg noodles
4 tablespoons butter, cubed
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2-3/4 cups whole milk
1 pound Velveeta cheese, cubed

TOPPING:
1/4 cup dry bread crumbs
1 tablespoon melted butter

1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Butter a 3-quart casserole (9" x 13" glass baking dish works well).

2. Cook noodles according to package directions in salted water. Drain. Put noodles in large mixing bowl.

3. While noodles cook, melt butter in a saucepan. Stir in flour, garlic powder and onion powder, whisking for a minute or two. Gradually whisk in the milk.

4. Bring to a boil and cook for 2 minutes, whisking constantly. Add cheese; stir until melted. Add to the noodles and stir gently to combine.

5. Prepare topping: Combine bread crumbs and butter. Scatter over top of casserole.

7. Bake, uncovered, for 30-45 minutes or until bread crumbs are golden brown.

xraytech · Aug 19, 2013

heres my macaroni and cheese
Its overly saucy and holds up on a buffet line for a few hours.

1/4 cup oleo or other fat(I often use bacon drippings except during Lenten Fridays)
3 TBSP flour
2 cups whole milk
1 lb sharp cheddar grated
1 lb velveta cubed
1 can Campbells cheddar cheese soup
salt and pepper to taste
dash or two of granulated onion
1 lb elbow macaroni cooked

In large chicken fryer or dutch oven melt grease and whisk in flour, let cook a few minutes, add the milk and let cook until the mixture thickens, gradually stir in all 3 types of cheese, add granulated onion, salt and pepper to taste.

This dish can be baked with a bread crumb topping, or I often put it in a slow cooker on low heat to serve on a potluck buffet

foraloysius · Aug 20, 2013

I thought Macaroni and cheese was typical American, because I never ate it in Europe. There are ofcourse Italian variations, but those are not made with a roux. Apparently the history goes back to the UK:

http://en.wikipedia.org/wiki/Macaroni_and_cheese

turquoisedude · Aug 20, 2013

I cheat and use the blender to make the cheese sauce for my mac and cheese:

1 cup milk

3 tablespoons soft butter

3 tablespoons flour

1 1/2 cups old cheddar cheese, cubed

dash of red pepper flakes

8 ounces of dry macaroni, cooked and drained

- Blend the milk, butter and flour in blender jar at high speed for about 1 minute.   Add the cheese and run the blender for about 45 seconds to finely chop the cheese.

- Pour the contents into a heavy pan and cook over medium-low heat until the sauce is thickened.    Add the cooked macaroni, combine well and serve

OR

- Butter a 13 x 9 x 2 pan and add the cooked macaroni. Pour the blended sauce over the macaroni; stir gently to combine.   Bake at 375 degrees for about 40 minutes.

It's easy and almost foolproof!!

twintubdexter · Aug 20, 2013

Kevin & Ralph,

Looks like a simple and very good recipe. I like extra crunchy so I'm going to try panko bread crumbs, once a little difficult to find but now they're everywhere. There's nothing wrong with a meatless first course, especially when it's just you and a friend or two and there's already a few empty wine bottles before you even eat

a440 · Aug 21, 2013

Kevin,
We made this tonight! IT WAS SO GOOD!!!!
Thanks for the video and recipe!
Brent

petek · Aug 22, 2013

Looks yum... never met a mac'n cheese I didn't like,, cept for the blue box lol

kevin313 · Aug 22, 2013

Thanks for the recipe shares! Mac and Cheese is a dish we never get tired of.

Eugene - I love usuing Velveeta - nothing else seems to melt so smoothly and is so creamy. I know its processed to the hilt, but it works wonderfully in a lot of recipes.

Sam - your version sounds gooey and extra cheesy. I can see how it can sit out on a buffet for a couple hours and not dry out! I'll try it the next time we serve it for a church dinner.

Paul - It would have never occurred to me to make the sauce in a blender and then cook it - great idea! Saves on all that whisking and lets me use the blender for something other than making whiskey sours ;-)

Joe - Might I suggest a nice pinot grigio with your "panko encrusted macaroni and cheese?" Sounds like a delight!

Brent - glad it turned out well! Thanks for letting me know!

petek · Aug 22, 2013

I'd highly recommend the Kenwood Cooking Chef for making that cheese sauce... if only I could afford one LOL

http://www.kenwoodworld.com/en-us/products/kitchen-machine/cooking-chef/cooking-chef/

aldspinboy · Aug 24, 2013

Lucilles ...my grandmothers southern style Mac & Cheese..

Elbow macroni one box or 2 cups or 1 depending on how many your feeding.
Creametts was here brand but I use Barrli ot your liking.

Two bars of Extra sharp chedder cheese .
( shredded )
Parmesan cheese add to taste.
( I use pretty heavy )

Milk.

Salt.

One stick of unsalted butter.

Eggs 2 to 3.

Parsley for garnish.

Boil pasta...drain
In a large bowl pour macoroni in while hot..
Add butter , chedder & parmesan cheese , milk, salt to taste.. at times cheese will stick to a large spoon just scrape.
Add more of all ingredeints to taste ..when its nice and cheeseee and wet to your likeing..
Then add eggs I add parm to the eggs to soften the egg taste then poor in a butterd cassarole dish
Add top with a nice layer of chedder & parm then some parsley for color.
Then bake at 350 for a half or 45 mins tell golden yellow.
Mmmmhmmm should be delicious !
I made one yesterday.
Darren k

aldspinboy · Aug 24, 2013

2. Grated cheese.

aldspinboy · Aug 24, 2013

3. One shot.

aldspinboy · Aug 24, 2013

4. Done and Golden.

revvinkevin · Aug 29, 2013

I don't want to step on any toes, only want to share!

I REALLY like Mac n Cheese too and these recipes sound really tasty! I just have to get my butt in the kitchen and make one (or 2 or 3) of these delicious sounding recipes!

 

 = = = = = = = = = =

I want to share this with all you Mac n cheese lovers because this is the only one I've ever heard of!

There is a restaurant about 25 minutes away from me called Elbows Mac n Cheese... and they sell 15 different flavors of mac n cheese!!! Opened nearly 3 years now and they seem to be going strong! (They also have 5 salads and 7 cheese melts (sandwiches) on the menu too.)

Aside from the 15 regular "Macs" on the menu (below), you also have the option to "build your own" Mac in numerous combinations. PLUS they also usually have a monthly "special mac". For example: a Swedish Meatball Mac (it was awesome!), a BBQ Mac, complete with 2 small baby back ribs on top. But the ultimate mac for me is their "Holiday Mac" (in Nov & Dec). Creamy cheeses topped with bread crumbs, roasted turkey, braised kale, butternut squash, gravy and a little cranberry compote! It tastes EXACTLY like a roast turkey dinner!! The chef putting these flavors together just knocks it out of the park for me!

Maybe these combinations below will inspire the adventurous cook to jump in and try to create one of these or something new!

Kevin

Classic Mac 

Elbows signature macaroni with a blend of four aged Italian cheeses.

 

Cheeseburger Mac 

Angus burger meat with sharp cheddar cheese and grilled onions.

 

Jalapeno Mac 

Spicy jalapenos and cheddar cheese topped with jalapeno slices and fresh tortilla chips.

 

Caprese Mac 

Roasted tomatoes, fresh garlic and basil in a creamy mozzarella and parmesan sauce.

 

Swiss Mac 

Creamy Alpine cheeses with crispy applewood smoked bacon.

 

Cajun Mac 

Cheddar cheese, andouille sausage, green and red peppers, onions, celery, garlic and genuine Cajun seasonings. 

The Breakfast Mac (a.k.a. The Hangover Mac) 

Cheddar cheese mixed with country potatoes, peppers, onions and scrambled eggs, topped with toast. 

Masala Mac 

Exotic Indian spices combined with sharp cheddar. 

Chili Mac 

Cheddar mac n' cheese, topped with our homemade chili, sour cream drizzle and scallions. 

Buffalo Wing Mac 

Sharp cheddar cheese with buffalo wing sauce, topped with boneless chicken, crumbled blue cheese and scallions.

 

Fajita Mac 

Mouthwatering Southwestern flavors in a sharp cheddar and pepper jack macaroni, topped with fire roasted red and green peppers, grilled onions and tortilla chips. 

Pizza Mac 

Mozzarella cheese, Italian herbs and spices topped with marinara and more mozzarella with a choice or pepperoni or mixed veggies.

 

Alfredo Mac 

Choose either chicken and broccoli or fresh in-season vegetables, in a creamy alfredo sauce made with fresh parmesan.

 

Spinach and Artichoke Mac 

Creamy spinach and artichoke dip combined with fresh garlic, mozzarella and parmesan cheese, topped with tortilla chips and diced red onions.

 

Truffle Mac 

A tasty blend of mushrooms, white truffle oil, and garlic, in a creamy goat and havarti cheese sauce.

 

Lobster Mac 

Real lobster and fresh asparagus in a rich asiago and parmesan cheese sauce.

[this post was last edited: 8/29/2013-15:15]

58limited · Aug 29, 2013

I'll have to try some of these recipes. The bay leaves are a good idea, I've been cooking with them more and more the past year.

I don't really recall my mom's recipe and she didn't write it down but I think she just used Velveeta and milk, plus two slices of Kraft cheese on top instead of bread crumbs. Her mom's cookbook (1941 American Woman's Cookbook) has recipes similar to Kevin's: make a sauce with milk, cheese, and a roux. But, I think Kevin's use of three cheeses is superior and I will try it soon.

Kevin - if I had a Mac 'N Cheese-based restaurant near me I'd be broke and have to be carried around with a forklift!

jmm63 · Aug 29, 2013

Kevin,
I LOVE your vintage sauce pans. Are they Farberware or Revereware? Actually I love you whole vintage cottage kitchen.

nmassman44 · Aug 30, 2013

Kevin your recipe sounds yummy and I am going to give it a try. I might add a tad more Parmesan. I buy the the parmasano reggiano wedge from Whole Foods that I grate myself and it gives a nutty flavor, love the cheese.

norgeway · Aug 30, 2013

I use

Mary Macs tea room recipe, its a keeper, but im always trying new recipes!

I know it's only Mac & Cheese but I like it

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