Macaroni and Cheese - need help

[Barbarian]

Well, we are going to the sister in laws for X-mas and she is making a ham. She wanted sides and I impulsively volunteered to make macaroni and cheese.

I don't, however, think a couple boxes of Kraft are gonna cut it for X-mas.

Anyone have a good Mac and Cheese recipe or link to a good one?

 

[mk-ultra]

Here's my brother's recipe. It is KILLER.


Macaroni and Cheese

1 lb. Macaroni or macaroni-like pasta
4 oz. each, sharp cheddar cheese and gruyere (or other Swiss cheese), shredded, or grated coarsely
1 tblsp. butter
3/4 cup milk
1/4 tsp. ground nutmeg (optional)
1 tblsp. Dijon mustard (optional)
Bread crumbs

Cook the macaroni in abundant, salted, boiling water until almost done (6-8 minutes). It will continue to soften as it bakes.

Preheat oven to 350 degrees

Drain the macaroni, add to a large mixing bowl, and stir in the butter and the milk.

Stir in the cheeses, a little at a time. the idea is to try to melt the cheeses and get a reasonably smooth mixture.

If the "sauce" is too thin, at some breadcrumbs to thicken. If it's too thick, add a bit more milk.

Add the nutmeg and mustard (if you want to use them), and stir.

Put the macaroni and cheese in a buttered casserole, top with breadcrumbs, dot the breadcrumbs with flecks of butter, and bake for a about 45 minutes, until the top is nice and brown.


Notes: I always add the nutmeg and use coarse ground mustard instead of Dijon.

 

[mmack66]

You could always splurge and go with the Velveeta Shells and Cheese.

But seriously, I await some good recipes.

 

[Jim]

To make a creamy cheese sauce

add equal parts flour to melted butter bring to a foaming boil and reduce, add milk, temper an egg and add to the mix, stir in the cheese.

Butter several slices of bread, cube and spread over combined pasta and cheese sauce, bake for 30 min at 350 until top is crusty.

 

[Shane]

Brown 1 tbsp of unsalted butter in a large saucepan with all-purpose flour, enough to make a nice blonde roux.

Add half & half or heavy cream (I prefer half & half) and stir a bit. Load a large amount of shredded cheeses onto the mixture and stir over medium high heat, folding the shredded cheeses into the liquid. This will create a classic Béchamel sauce that is perfect for macaroni and cheese.

Boil water with salt, add noodles and boil until al dente. Drain and dry; dry noodles are very important. If they're too wet, sauce will not stick, no matter how thick.

Butter up a casserole dish. Throw in your noodles. Pour the Béchamel over the noodles and distribute evenly. Sprinkle some more cheeses on top for a nice bubbly brown top.

Bake at 350 degrees, watching carefully. When that macaroni starts to brown on top and the Béchamel bubbles a bit, it's just about done.

I like to brown some panko bread crumbs and butter for a lovely crunchy crumb topping, then throw it under the broiler for about 2-3 minutes to get things a little darker and crispier.

The cool thing is, the kinds of cheeses you can use is up to you. I like Gouda, Gruyère, Velveeta, Havarti, Fresh Mozzarella, American, smoked mild cheeses like Provolone, and the sharpest Cheddar you can find is always appropriate.

Hope this helps.

EDIT: I forgot to mention, never, EVER use pre-shredded packaged cheese. That stuff has cellulose in it, which is an anti-caking agent, and it's a deathblow for any kind of uniform melting. Spend the money and get blocks of cheese and grate/shred. The difference really is amazing.

 

[rickboone1]

Boil your noodles, drain.

Add butter, milk, condensed milk, an egg or two, salt, pepper and cheese. Cut the cheese into diced-sized portions. I usually use a pound- pound and half.

Pour into a baking dish.

Bake in over until top is brown. Edges will be slightly crisp.

 

[mretzloff]

I believe all macaroni and cheese recipes start off with a basic white sauce (roux + milk). After that, it is your call as to the cheeses and ingredients you use.

 

[Barbarian]

thanks for the quick responses, this gives me a good start.

 

[danek]

I agree with those that make the cheese sauce completely before adding it to the noodles. I've found this the best way to ensure a velvet-smooth, even, and consistent dish.

 

[Sullybob]

Lots of good suggestions already.


Want to kick up your mac and cheese?

One word, bacon. Take thick cut bacon and cut it into strips, fry it until its crisp and layer it in with mac and cheese when you bake it.

 

[TimMechEngr]

Lots of good suggestions already.


Want to kick up your mac and cheese?

One word, bacon. Take thick cut bacon and cut it into strips, fry it until its crisp and layer it in with mac and cheese when you bake it.

Bacon... Yummmmmmmmmmmmmm!!!

 

[langod]

To make it a little more "fancy", try using a mix of Fontina and Parmesan cheese. This makes something similar to Alfredo. Then to give it that extra special touch, grate in some fresh lemon zest. It gives the sauce a "brighter" flavor that seems to cut some of the richness of the dish, making it seem much less heavy.

(and use good Parmesano-Reggiano -- not the awful chemical cheese in a green can.)

 

[redbike]

Some good recipe suggestions. I would add throwing in some leftovers from a nice baked ham.

 

[tsmba]

I've always started with a bechamel sauce, then add whatever cheese you like. Fontina is a great cheese for melting and I like it, plus 2-3 others. I once saw a Food TV feature about a restaurant that serves only mac 'n cheese in umpteen variations. I think the top of the line version was over $100 and contained truffles and high-class cheeses.

 

[Fraser]

I make mine with Penne,

cook and drain the penne

Place it in one of those white baking dishes mixed in with a red pasta sauce,grated medium chedder and cut up chorizo sausages.

Bake until cripsy

 

[Luc]

Good stuff, I'll try those next time

 

[Kouros]

Whatever you do, don't overcook the pasta. It should be al dente, so I usually take it out of the water 1-2 minutes before the box tells me to.

 

[Tolduonce]

Brown 1 tbsp of unsalted butter in a large saucepan with all-purpose flour, enough to make a nice blonde roux.

Add half & half or heavy cream (I prefer half & half) and stir a bit. Load a large amount of shredded cheeses onto the mixture and stir over medium high heat, folding the shredded cheeses into the liquid. This will create a classic Béchamel sauce that is perfect for macaroni and cheese.

Boil water with salt, add noodles and boil until al dente. Drain and dry; dry noodles are very important. If they're too wet, sauce will not stick, no matter how thick.

Butter up a casserole dish. Throw in your noodles. Pour the Béchamel over the noodles and distribute evenly. Sprinkle some more cheeses on top for a nice bubbly brown top.

Bake at 350 degrees, watching carefully. When that macaroni starts to brown on top and the Béchamel bubbles a bit, it's just about done.

I like to brown some panko bread crumbs and butter for a lovely crunchy crumb topping, then throw it under the broiler for about 2-3 minutes to get things a little darker and crispier.

The cool thing is, the kinds of cheeses you can use is up to you. I like Gouda, Gruyère, Velveeta, Havarti, Fresh Mozzarella, American, smoked mild cheeses like Provolone, and the sharpest Cheddar you can find is always appropriate.

Hope this helps.

EDIT: I forgot to mention, never, EVER use pre-shredded packaged cheese. That stuff has cellulose in it, which is an anti-caking agent, and it's a deathblow for any kind of uniform melting. Spend the money and get blocks of cheese and grate/shred. The difference really is amazing.

YES! This is almost my recipe word for word and process for process.People rave over it! My only addition is a small bay leaf to the bechemel sauce (pluck it out before pouring over the noodles), and a well stirred-in Tbs. of dijon mustard just before pouring over the noodles (this one secret ingredient brightens up the whole thing and adds a tang to it that will leave people guessing. The toasted Panko crumbs are a must.

 

[Gray Wolf]

Make ground beef Parfait
1 pkg mac and cheese
1 1/2 lbs ground beef
1 pkg shredded 4 blend cheese
3/4 cup sour cream
3/4 cup salsa
in a saucepan, get the mac boiling, usually takes about 11 minutes.
in a microwave proof casserole dish, break up the ground beef, microwave on high for 3 1/2 minutes. break up ground beef , stir, microwave another 3 1/2 minutes.
pour off fat.
mix ground beef and salsa in another bowl.
mix cheese and sour cream in another bowl.
When mac is done, drain and put it into the bottom of the casserole dish,
Then layer with cheese/sour cream mixture, then top with ground beef mixture,
cover wiith plastic wrap, then microwave on high for 7 minutes.
Guaranteed people pleaser.

 

[Kouros]

Mustard powder is the secret ingredient to a great homemade mac n' cheese.