RECIPE: Macaroni and Cheese

[mrb627]

As a person who was raised on Kraft Mac and Cheese, I have attempted to find a homemade recipe that makes me say WOW. Tonight, I tried another attempt. Results were good, but not amazed.

Anyone have a knock your socks off recipe?

Malcolm

 

[magic_clean]

Muellers Macaroni

recipe is really very good as detailed in the link. I increase the amount of shredded cheese to 3 cups and sprinkle more on top instead of the croutons.

For variety, you can stir in cooked peas, carrots and/or cut up pieces of chicken.

http://www.muellerspasta.com/recipes/old-fashioned-baked-macaroni-and-cheese

 

[electron1100]

macaroni cheese

I add toasted walnut pieces, cooked mushrooms thinly sliced, cut up strips of smoked streaky bacon and fry them crisp, and a thin slice of onion finely chopped and fried, I use white pepper for these sort of dishes, for a topping I use parmesan cheese, bread crumbs black pepper and thinly sliced tomatoes.

I would use a good quality Farm house cheddar which is strong but sweet and creamy for the sauce

Greeting for the UK

 

[wantmyoldstove]

the best mac and cheese

Use 1 lb cooked macaroni and leave it a bit wet with pasta water, add 1 lb American cheese, 3/4 stick butter, approx. 3 cups milk and stir until cheese melts. Season with pepper, red pepper flakes and salt to taste. As it heats and sits, it gets thicker...you can add more milk if it needs it.

 

[xraytech]

I make a super cheesy macaroni and cheese.

in a dutch oven brown about 1/2 stick of butter and whisk in 3 Tbsp. flour, then add 2 cups of whole milk and cook until it starts to thicken, season with salt and pepper. Stir in 1 can cheddar cheese soup, 3/4 lb velveeta, and 3/4 lb shredded sharp cheddar. stir until cheeses are melted, test to see if more seasonings are needed. you may need to add a bit more milk to thin the sauce. stir in 1 lb cooked noodles. it will look too saucy but the noodles will absorb it

 

[hooverwheelaway]

My mom has a recipe from a vegetarian cookbook which is pretty amazing. A bit labor intensive, but well worth it. It's not a traditional mac and cheese recipe -- it's a white cheese base with a bechamel sauce. I made it with Terry back after the Minneapolis Vacuum Convention (the picture below). Just about everyone who has eaten it has asked for the recipe.

3 C Sauce Bechamel
1 lb. mostaccioli
4 oz. Parmesan cheese
3/4 lb. Fontina Cheese, coarsely grated
salt and fresh-ground pepper
1 C buttered breadcrumbs

Prepare Bechamel according to the recipe but add a bit more thyme and basil than called for. You can make it with skim milk since there is a large amount of cheese in the mac & cheese that ensures richness.
Boil the pasta until just al dente. Combine the grated cheeses and set aside. When the pasta is ready, drain and place 1/3 of it into a buttered 2 1/2 or 3 qt. baking dish. Cover with 1/3 of the cheese and pour over it 1/3 of the sauce. Grind pepper on the layer and continue layering in this way twice more, then sprinkle the bread crumb mixture over the top and bake in a preheated 350 oven for 15-20 minutes, serve at once.

Sauce Bechamel

3 Tbs. butter
3 Tbs. flour
1/2 onion, minced
2 1/2 Cups hot milk
peppercorns
thyme
1 tiny bay leaf
salt
ground nutmeg

In the top of a double boiler heat the butter until bubbly, add the chopped onion and let cook over very low heat for 3-4 minutes, stir in the flour and cook a few minutes more, then begin adding the milk. Pour in the milk bit by bit and stir with a whisk while you do. The sauce will begin to thicken after a few minutes. Add a few peppercorns (we used ground pepper to simplify this) some thyme and a very small bay leaf or a piece of one. Sprinkle in a little salt and nutmeg, let it cook slowly 10-15 minutes then strain through a sieve.

 

[jmm63]

Love her or hate her, I've had the best luck with Martha Stewarts mac n cheese recipe. I bit labor intensive but its probably the best mac n cheese I've ever had. I leave the nutmeg out since I don't care for it.

http://www.marthastewart.com/957243/macaroni-and-cheese

 

[mrb627]

After thought

After tasting the leftovers today. I think it is missing salt. Next time I make it, I will add some Parmesan cheese to the sauce.

Malcolm

 

[danemodsandy]

Typical Martha!

That recipe calls for more than one-and-a-half pounds of cheese for one pound of pasta, plus an entire stick of butter (plus more to grease the dish) and five-and-a-half cups of milk - and trust me, Martha means the full-fat stuff.

We're all going to die someday, lady, but no use rushing things! A healthy person who wanted to stay that way miiiiight be able to eat this twice a year. [this post was last edited: 5/12/2013-18:29]

 

[jamiel]

My recipe is essentially a good strongly flavored cheese sauce (bechamel/white sauce with sharp cheddar and swiss) with a touch of nutmeg and a good bit of dried mustard, elbow macaroni and topped with grated cheese and crumbs. You might add a sliced tomato decoratively arranged on the top as well.

 

[luxflairguy]

Here's our favorite recipe!

Ultimate Mac 'n' Cheese

8 ounces cavatappi, elbow macaroni or other tube shaped pasta
1/2 tsp salt plus more for cooking pasta
3 T butter
1/2 finely chopped shallots
2
T flour
1 1/4 C dry white wine
2/3 C whipping cream
7 ounces Gruyere, grated
3 ounces aged Gouda, grated
2 T minced fresh chives
1/8 tsp cayenne pepper
1 T Dijon mustard
1//4 C panko bread crumbs

Preheat oven to 400. Cook pasta according to package directions, but stop cooking about 2 minutes before suggested end time.
IN a fry pan or good big saucepan melt butter, add shallots and cook until light golden--about 3 minutes. Sprinkle flour oven shallots and cook for a minute or two.
Add wine and stir, scraping up bits from the bottom of the pan. Add cream and stir well. Add cheeses and cook until combined.
Combine pasta and sauce in a greased re3ctangle dish.
Combine 1 T melted butter, chives and panko in a small bowl.
Sprinkle over pasta and bake until top is browned and cheese is bubbly, 15 to 20 minutes.

Delicious and tres grown-up!

 

[zipdang]

As someone who is severely lactose-intolerant I can only dream of trying some of those tempting receipes. A little bit of Kraft Dinner from time to time is about all I can handle. I'm envious of those of you who can eat the full-strength rich, cheesey versions!