Macaroni & Cheese bake | TigerDroppings.com

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Zilla
LSU Fan
Friendswood, TX
Member since Jul 2005
9907 posts

Macaroni & Cheese bake


I feel like every time I've tried one of these countless recipes it's never been as good as I had hoped...anybody have a winner ?






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Sir Drinksalot
LSU Fan
Member since Aug 2005
11589 posts

re: Macaroni & Cheese bake


My mom uses a betty crocker recipe that's great. Starts with a white roux.
I always add as many different cheeses as I can, and add Panko and smashed cheezits on the top.






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OldTigahFot
LSU Fan
Drinkin' with the rocket scientists
Member since Jan 2012
5470 posts

re: Macaroni & Cheese bake


mac 'n cheese is a very individual recipe. As long as you get the béchamel right, you can go in lots of directions with different cheeses and toppings. I like to fold in some baby leaf spinach. Use your imagination and remember, the more cheese the better !







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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4420 posts

re: Macaroni & Cheese bake


Mac'n Cheese

16 oz. macaroni
5 cups milk (Combination of your choosing: 3 cups buttermilk & 2 cups half-n-half is excellent. Or use 3 cups sweet milk (whole, 2%, skim) & 2 cups half-n-half or any combo you like, even heavy cream.)
1 stick butter
1/2 cup all purpose flour
1 Tbs. dried mustard
2 lbs of cheese, shredded (All cheddar, or a combo of extra sharp & mild, or extra sharp and Gruyere or extra sharp and goat, or what you like best.)
Salt & pepper to taste (I like cayenne.)
Bread crumbs (panko is good)
Some Parmigiana Reggiano cheese, grated
A few more pats of butter

Preheat oven to 350. Butter 9 x 11 baking dish.

Cook macaroni as directed on package, but slightly undercooked. You'll be cooking it further when you bake the mac and cheese.

Melt butter in saucepan. Add flour, whisking until well combined, cooking for 2 minutes. Add milk slowly (some people heat the milk before adding it; I don't), whisking it in until smooth, do not boil. Add dried mustard & S&P. Slowly add most of the cheese, bit by bit, whisking smooth and cooking until thickened, about 8 to 10 minutes.

Combine the cheese sauce and the macaroni and pour it into the buttered baking dish. Top with remaining cheese and the grated Parmigiana Reggiano, and then top that with a light layer of panko. Dot with butter. Bake until cheese is golden and bubbly, 30 to 45 minutes, depending on your oven. Remove from oven and let sit for 5 minutes before serving.






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bosoxjo13
LSU Fan
Baton Rouge
Member since Jun 2008
2382 posts

re: Macaroni & Cheese bake


I find the only time mine comes out less than delicious, is if I dont make enough sauce and it gets too dry. If you think it's too runny, it's not. I also like to make my crust with some panko. Oh, use some Gruyere.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27445 posts

re: Macaroni & Cheese bake


I like it both ways, creamy and dry, depending on my mood. My grandmothers was dry, my mothers creamy.

Darlas recipe is a good one, pretty much where it should be and then go from there. I like smoked Gouda, Brie, jarlsberg cheese too.

I also vary what noodle. I like the long "hosepipe" macaroni noodles with the hole in them, shells, bowtie and even an orzo noodle.

You can also add drained and rinsed black beans, sliced mushrooms, chopped fresh tomatos, chopped water chestnuts, green onions, browned sausage, chopped parsley, bacon, chunks of ham etc...if you want it a bit different. I also have a bunch of individual casserole dishes so I will make small ones to serve.






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Coater
LSU Fan
Madison, MS
Member since Jun 2005
16588 posts
 Online 

re: Macaroni & Cheese bake


not an answer to your question but does anyone else top mac and cheese with crumbled bacon and jalapeños?





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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10653 posts

re: Macaroni & Cheese bake


I used one recently that called for adding canned diced tomatoes.

Whatever you do, don't use that one.

Another thing I learned. Don't overcook the pasta before baking. Seems elementary, but I routinely did this.



This post was edited on 10/6 at 9:25 am


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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Macaroni & Cheese bake


Gruyere and ementaler are a very nice mix, or Edam, rendered pancetta along with English peas and sauteed onions added to the mix provide a damned good bit of contrast in terms of the flavor profile.





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Macaroni & Cheese bake


With enough lead time before going into the oven, you can get away without any cooking of the pasta before it goes into the oven. Make the bechamel and mix the noodles into it, and just let it sit in the fridge or on the counter for a few hours.





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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10653 posts

re: Macaroni & Cheese bake


quote:

With enough lead time before going into the oven, you can get away without any cooking of the pasta before it goes into the oven.


Really? Wow.

Might be hard for me since I don't know what a bechamel is.






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S
Mercer Fan
Summer of Quin
Member since Jan 2007
57867 posts
 Online 

re: Macaroni & Cheese bake


my friends baked the velveeta shells n cheese in the oven last thanksgiving. was incredible.





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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
3802 posts

re: Macaroni & Cheese bake


quote:

I used one recently that called for adding canned diced tomatoes.

Whatever you do, don't use that one.


Are we gonna have a tomato controversy on this subject, too?






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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10653 posts

re: Macaroni & Cheese bake


quote:

Are we gonna have a tomato controversy on this subject, too?


Could be. I actually like ketchup on mac and cheese from time to time, but that recipe was a yacker.






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Macaroni & Cheese bake


Ask Gris.

It is simple as hell. Blonde roux made of butter and flour cooked at a low temp so as to not scorch the butter. It takes just a few minutes of cooking as you just want to take away of gummy uncooked flour. After that start adding milk or half and half to it a bit at a time at this time you are trying to stretch it out. It will form lumps as you go that you have to be patient to get them out before adding more dairy into it. A small roux will make a good deal of sauce, but it is time consuming. Once you think that you have enough, start adding the cheese/cheeses(grated or chopped up based upon the cheese choice) to it in the same manner so as to allow it to uniformly melt into the sauce. That should get you through it for now. Stirring is your friend through the whole process, especially the roux. Look into the Pepin book for further teaching if needed.







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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10653 posts

re: Macaroni & Cheese bake


I looked it up just so I would know what it is.

quote:

Once you think that you have enough, start adding the cheese/cheeses


Doesn't this make it a Mornay sauce? I'm not trying to be a smartass. It just seems that is what I read.

quote:

Stirring is your friend


I need to be patient with this.

quote:

Pepin book


Cool. I have this book.







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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4420 posts

re: Macaroni & Cheese bake


quote:

Might be hard for me since I don't know what a bechamel is


Bechamel is a basic white sauce and it is one of the five Mother sauces that are the basis for a lot of other sauces and dishes. Milk, flour and butter are a basic bechamel.

The recipe I posted is basic. Once you make your sauce, play with the other ingredients and the cheeses and the extras. Proportions in the recipe are pretty good as is, though.






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Macaroni & Cheese bake


I know you bought it after I recommended it to you last year.





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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10653 posts

re: Macaroni & Cheese bake


quote:

I know you bought it after I recommended it to you last year.


Indeed.






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Who Me
LSU Fan
Ascension
Member since Aug 2011
5477 posts
 Online 

re: Macaroni & Cheese bake


My wife makes a damn good homemade macaroni.

She uses Colby cheese for the primary cheese and always uses some other cheeses as well but Colby is the main one. I haven't seen anyone else use Colby though.






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