Why is mac & cheese so hard to get right?

[circlew]

I don't remember us EVER having the Kraft M&C; my mom always made it with Velveta and milk.

I don't eat it much now, as I'm not supposed to eat much cheese due to the high saturated fat content. I usually only get it when at a Catholic church fish fry before Easter; one fish fry we go to has really good homemade M&C.

I've also had Stouffer's frozen in a large metal tray that was good. Didn't like ther version in the small plastic tray as well.

 

[chybly92225]

I do crock pot Mac and cheese all I add is milk to cover some cubed velvetta powered cheese from my local bulk food store and my secret ingredient a whole tub of sour cream 12 oz I'm sure its terrible for us I don't use recipes just guess every time put in in the crock on low 4 hours all four of my children love it

 

[artcurus]

Usually it's better to start with a Bechemal sauce.

Here's a version

http://www.cookscountry.com/recipes/7042-macaroni-and-cheese-casserole#.
http://www.cookscountry.com/recipes/7042-macaroni-and-cheese-casserole#.

 

[jkbff]

Mom always made a velveeta version of mac and cheese.. I always hated it...

My sister made the best blue box craft, but it has to be made with shedd's spread country crock and 2% milk... Doesn't taste the same otherwise...

Homemade mac and cheese isn't homemade unless it has mustard and cumin in it.. Sometimes I even put chili powder in mine..

 

[frigilux]

Walked in the door from a gig at 2:15 a.m. and thought, "Macaroni and cheese would be great right now!"

Made Chach's recipe above, and it's very good. My only concern was the tablespoon of vanilla extract, but it is a great addition; works well with the cheese. Very cheesy and creamy. This is keeper, kids.

Notes: Included the onion, but sautéed it in a tablespoon of the melted butter, a step worth the effort. Covered the pan with foil and baked for 45 minutes; removed the foil and put it under the broiler (gas range) for a couple of minutes. I may just leave it covered the entire time next go-'round. Without browning, it sports the flavor advantage of baking with the look of stovetop-style.

Thanks, Chach!

7:45 Edit: The vanilla flavor, in the the background when casserole is hot from the oven, becomes more pronounced once it has cooled. I may dose down to 2 teaspoons next time. Having said that, vanilla is a secret ingredient that lends a round, mellow flavor. I'm going to try it in other classic-style mac 'n' cheese recipes.
[this post was last edited: 9/13/2014-09:02]

 

[chachp]

Glad you like it.

<span style="font-family: verdana,geneva;">Thank you!  It's a favorite at our house. </span>

 

[petek]

What size are the cans of evaporated milk?

 

[frigilux]

Pete-- Standard 12-oz. cans of evaporated milk. And it's 2 cups (or an 8-oz. bag) of each type of cheese, not 16-oz. bags. I used all 24 slices of American cheese; 8 slices per layer. The resulting sauce incorporated itself well during baking.

 

[sudsmaster]

Although I think the easiest way is just to get and prepare the blue box. i'm with the attempts to make a superior version from scratch. However I think it would probably be healthier to use butter instead of stick margarine. Stick margarine still is loaded with trans fats, which can be very bad for the cardiovascular system. It's been shown that they raise blood triglyceride levels, which is not healthy.

Anyway, in the past I've "enhanced" the blue box or other versions with chopped garlic, hot peppers, etc. Still, it's macaroni and cheese. Not exactly gourmet fare.

 

[frigilux]

I used butter. Forgot to mention that in the notes, above. I won't have stick margarine in the house for the reasons you listed, Rich.