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Started By
Message
Baked Macaroni & Cheese
Posted on 1/19/15 at 12:18 pm
Posted on 1/19/15 at 12:18 pm
I know it's not rocket science but I need a really good recipe for baked mac and cheese. When I was a kid in school I used to love it when I got a corner piece from the Mac and cheese tray because it had that little bit of crispy cheese on it. I did a quick internet search and all I found was recipes that were topped with breadcrumbs. I'm looking for old school, simple, baked mac and cheese. I've got to bring it for an employees retirement party this week. Whatcha got?
Posted on 1/19/15 at 12:21 pm to damonster
Whatever ingredients you choose be sure to start with a bechamel sauce and just top with plenty of fresh grated cheddar cheese. I can't put enough emphasis on freshly graded cheese on top.
Posted on 1/19/15 at 12:32 pm to damonster
Last time I made my bechamel sauce I didn't cook the flour long enough and it left a hint of a flour taste.
Practice and get it down.
Practice and get it down.
Posted on 1/19/15 at 12:34 pm to MightyYat
DEFINITELY start with a bechamel. Don't dump cheese into noodles and bake. You need to make a cheese sauce.
Alton Brown has a recipe, and he is pretty trustworthy.
It has breadcrumbs, but I'm sure you can choose not to use them if you don't want to.
Alton Brown has a recipe, and he is pretty trustworthy.
It has breadcrumbs, but I'm sure you can choose not to use them if you don't want to.
This post was edited on 1/19/15 at 12:35 pm
Posted on 1/19/15 at 12:40 pm to LouisianaLady
If he wants it extra crispy on the sides, how about baking it in a preheated cast iron skillet?
Posted on 1/19/15 at 12:42 pm to KosmoCramer
The crispy cheese edges are really an accidental thing from being cooked too long. 15 seconds under a broiler would do the same thing.
Posted on 1/19/15 at 12:50 pm to MightyYat
I would think a pre-heated cast iron skillet would help to crisp up the bottom and sides.
Posted on 1/19/15 at 1:05 pm to KosmoCramer
Accidental or not those little crispy pieces are delicious. The lunch lady was a good friend of my grandmother's and used to always give me a little extra. I'm looking at baking this in a 13X9 glass Pyrex to take to work.
Posted on 1/19/15 at 1:07 pm to damonster
Yea just put it under a broiler. It's that simple. Or bake it until you like the doneness
Posted on 1/19/15 at 1:16 pm to damonster
Use SHARP cheddar cheese. Even if you don't normally prefer the sharp stuff, you need sharp cheddar in mac and cheese.
Here's a good classic recipe from the Settlement Cookbook:
My Favorite Macaroni and Cheese
White Sauce
2 cups hot milk or half and half
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1. Scald the milk. Melt the butter in a saucepan over medium heat.
2. Add the flour, stirring constantly.
3. Stir in the hot milk gradually and cook, stirring constantly, until the mixture thickens.
4. If lumpy, beat well with rotary beater. Season and serve hot.
To Assemble:
white sauce (above) 1 recipe
1 pound boiled macaroni
2 cups sharp cheddar cheese
butter
1. Mix white sauce, macaroni, and 1 1/2 cups of the cheese.
2. Place in buttered baking dish, sprinkle top with remaining cheese and dot with butter. Bake for 15 minutes at 400 degrees.
Here's a good classic recipe from the Settlement Cookbook:
My Favorite Macaroni and Cheese
White Sauce
2 cups hot milk or half and half
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1. Scald the milk. Melt the butter in a saucepan over medium heat.
2. Add the flour, stirring constantly.
3. Stir in the hot milk gradually and cook, stirring constantly, until the mixture thickens.
4. If lumpy, beat well with rotary beater. Season and serve hot.
To Assemble:
white sauce (above) 1 recipe
1 pound boiled macaroni
2 cups sharp cheddar cheese
butter
1. Mix white sauce, macaroni, and 1 1/2 cups of the cheese.
2. Place in buttered baking dish, sprinkle top with remaining cheese and dot with butter. Bake for 15 minutes at 400 degrees.
This post was edited on 1/19/15 at 1:17 pm
Posted on 1/19/15 at 2:20 pm to damonster
I prefer Colby cheese for the crust ontop.
Posted on 1/19/15 at 2:32 pm to Stadium Rat
quote:
Use SHARP cheddar cheese
a must.
I do a recipe very similar, but I add 1/2 cup of grated parmesan cheese (not the sprinkle kind) into my sauce.
Posted on 1/19/15 at 10:09 pm to damonster
Whatever recipe you use, here are a few trucks I have picked up from combining and trying different recipes:
- definitely start with a bechamel. This is so much better than melted cheese and noodles
- if you are going to bake the Mac and cheese, make sure you undercook the macaroni by at least a couple of minutes. This way the noodles won't be mushy after baking the dish
- rinse the noodles well before combining with your cheese sauce. Removing the extra starch from the noodles keeps the sauce smooth
- definitely use sharp cheddar, but combine a couple others as well. Maybe Gruyere or havarti?
- ground mustard really adds to the tang of the sharp cheese. Fresh ground nutmeg is a nice addition too
- definitely start with a bechamel. This is so much better than melted cheese and noodles
- if you are going to bake the Mac and cheese, make sure you undercook the macaroni by at least a couple of minutes. This way the noodles won't be mushy after baking the dish
- rinse the noodles well before combining with your cheese sauce. Removing the extra starch from the noodles keeps the sauce smooth
- definitely use sharp cheddar, but combine a couple others as well. Maybe Gruyere or havarti?
- ground mustard really adds to the tang of the sharp cheese. Fresh ground nutmeg is a nice addition too
Posted on 1/19/15 at 10:24 pm to damonster
I generally mix in 3 cheeses : white & yellow cheddar, gruyere. You can vary these depending on what your favorites are. I always bake it in a cast iron skillet because it makes that wonderful crust on the outside.
Posted on 1/19/15 at 11:29 pm to damonster
This one is sort of a half and half, by that I mean you need to cook the noodles but other than that, you can do the rest in the oven.
This is so freaking good.
2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese
Preheat oven to 400 degrees.
Cook macaroni according to package directions and drain.
Heat butter in a small saucepan over medium low heat.
Stir in flour and cook 1 minute. Use a whisk and add milk, stirring constantly, until sauce thickens. Add salt and pepper.
Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce. Set aside 1/3 cup grated cheese for top.
Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese. Pour sauce all over and add reserved cheese.
Bake 25 to 30 minutes and serve.
Tastes just like the mac and cheese from Piccadilly. Yum!
This is so freaking good.
2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese
Preheat oven to 400 degrees.
Cook macaroni according to package directions and drain.
Heat butter in a small saucepan over medium low heat.
Stir in flour and cook 1 minute. Use a whisk and add milk, stirring constantly, until sauce thickens. Add salt and pepper.
Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce. Set aside 1/3 cup grated cheese for top.
Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese. Pour sauce all over and add reserved cheese.
Bake 25 to 30 minutes and serve.
Tastes just like the mac and cheese from Piccadilly. Yum!
Posted on 1/19/15 at 11:43 pm to damonster
Had some with lump crab meat once, was awesome.
Posted on 1/20/15 at 12:12 am to damonster
Definitely gonna try one of these
Posted on 1/20/15 at 8:16 am to Mr Mom
quote:All of these are solid suggestions.
Whatever recipe you use, here are a few trucks I have picked up from combining and trying different recipes:
- definitely start with a bechamel. This is so much better than melted cheese and noodles
- if you are going to bake the Mac and cheese, make sure you undercook the macaroni by at least a couple of minutes. This way the noodles won't be mushy after baking the dish
- rinse the noodles well before combining with your cheese sauce. Removing the extra starch from the noodles keeps the sauce smooth
- definitely use sharp cheddar, but combine a couple others as well. Maybe Gruyere or havarti?
- ground mustard really adds to the tang of the sharp cheese. Fresh ground nutmeg is a nice addition too
Posted on 1/20/15 at 8:39 am to LouisianaLady
quote:
It has breadcrumbs, but I'm sure you can choose not to use them if you don't want to.
Saw one recipe that used finely crushed GOLDFISH instead of breadcrumbs/panko. I think I'll give it a shot.
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