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Started By
Message
Looking for a macaroni and cheese recipe
Posted on 12/19/13 at 7:12 pm
Posted on 12/19/13 at 7:12 pm
Tomorrow is our office Christmas party. We will be frying fish and shrimp, and if like to bring a side. Ithink a baked macaroni would be perfect. My sister in law makes a wonderful one, but is out of town so I can't get her recipe. I am looking for something creamy, and I don't like a crunchy topping.
3
Posted on 12/19/13 at 7:19 pm to Mr Fusion
Stay with me. I'm about to go a little non-FDB with my ingredients.
8 oz uncooked macaroni
1 egg
8 oz sour cream
8 oz Velvetta shredded cheese
16 oz cottage cheese
Cook the macaroni and cool. Once cooled, mix in the rest of the ingredients. Cover and cook for 45 minutes at 350. Remove cover. Cook for 10 more minutes.
My grandmother made this recipe growing up. It is the simplest and best mac and cheese I've ever had. I have tried it with good cheeses and it just isn't the same. You need the fake stuff to make it work.
ETA: A variation I do a lot is to boil the macaroni with a little bit of liquid crab boil, then add in crawfish tails and powder crab boil with the rest of the ingredients.
8 oz uncooked macaroni
1 egg
8 oz sour cream
8 oz Velvetta shredded cheese
16 oz cottage cheese
Cook the macaroni and cool. Once cooled, mix in the rest of the ingredients. Cover and cook for 45 minutes at 350. Remove cover. Cook for 10 more minutes.
My grandmother made this recipe growing up. It is the simplest and best mac and cheese I've ever had. I have tried it with good cheeses and it just isn't the same. You need the fake stuff to make it work.
ETA: A variation I do a lot is to boil the macaroni with a little bit of liquid crab boil, then add in crawfish tails and powder crab boil with the rest of the ingredients.
This post was edited on 12/19/13 at 7:21 pm
Posted on 12/19/13 at 7:22 pm to Mr Fusion
I just saw this on a food site a few minutes ago. I haven't made it, but it's a pretty standard one. You can omit the panko and leave it be or add some cheese to the top a few minutes before taking it out. I'd roast some jalapenos, puree them and stir into the mixture along with some chopped thick smoky bacon. I've done that with several recipes and it takes the mac and cheese to another level. You can also sub whatever cheeses you prefer.
Ingredients
1lb elbow macaroni
1 tablespoon salt for boiling water, plus 1 teaspoon for the dish
5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
5 cups whole milk
8oz Monterey Jack cheese, shredded
8oz Cheddar cheese, shredded
1 cup panko bread crumbs
Directions
Preheat oven to broil.
In a large pot or dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt.
Cook until noodles are tender (just past al dente).
Drain pasta and set aside.
In the same pot or dutch oven, melt 5 tablespoons butter until foaming.
Add flour, mustard, and cayenne pepper. Whisk until well incorporated, about 1 minute.
Gradually whisk in the milk and bring the mixture to a boil.
Continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.
Whisk in the cheeses and 1 teaspoon salt, whisking until cheese is melted.
Stir in the pasta, then cook on low, stirring often until the mixture is steaming (about 5 or 6 minutes).
Transfer the pasta mixture to a broiler-safe dish (9"x13") and spread evenly.
Melt two tablespoons butter and mix with panko bread crumbs.
Spread the bread crumbs evenly over the pasta, and transfer the dish to the oven.
Broil for 3 to 5 minutes, or until bread crumbs brown.
Cool for 5 minutes before serving.
Ingredients
1lb elbow macaroni
1 tablespoon salt for boiling water, plus 1 teaspoon for the dish
5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
5 cups whole milk
8oz Monterey Jack cheese, shredded
8oz Cheddar cheese, shredded
1 cup panko bread crumbs
Directions
Preheat oven to broil.
In a large pot or dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt.
Cook until noodles are tender (just past al dente).
Drain pasta and set aside.
In the same pot or dutch oven, melt 5 tablespoons butter until foaming.
Add flour, mustard, and cayenne pepper. Whisk until well incorporated, about 1 minute.
Gradually whisk in the milk and bring the mixture to a boil.
Continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.
Whisk in the cheeses and 1 teaspoon salt, whisking until cheese is melted.
Stir in the pasta, then cook on low, stirring often until the mixture is steaming (about 5 or 6 minutes).
Transfer the pasta mixture to a broiler-safe dish (9"x13") and spread evenly.
Melt two tablespoons butter and mix with panko bread crumbs.
Spread the bread crumbs evenly over the pasta, and transfer the dish to the oven.
Broil for 3 to 5 minutes, or until bread crumbs brown.
Cool for 5 minutes before serving.
This post was edited on 12/19/13 at 7:24 pm
Posted on 12/19/13 at 8:24 pm to Gris Gris
I'm intrigued by the idea of adding the jalapeños and bacon. That sounds like a good idea. I might try something with that.
Do you roast whole peppers, or do you slice them first, or do you use pickled ones?
Do you roast whole peppers, or do you slice them first, or do you use pickled ones?
This post was edited on 12/19/13 at 8:25 pm
Posted on 12/19/13 at 8:34 pm to Mr Fusion
Posted on 12/19/13 at 8:36 pm to Mr Fusion
My go to traditional Mac & Cheese is the one in the Settlement Cookbbok. I don't have a digital version, but you might try searching on that.
It's basically macaroni with a Bechemel cheese sauce made with thick white sauce and sharp cheddar.put bread crumbs on top and you got it!
It's basically macaroni with a Bechemel cheese sauce made with thick white sauce and sharp cheddar.put bread crumbs on top and you got it!
Posted on 12/19/13 at 9:13 pm to Mr Fusion
quote:
I'm intrigued by the idea of adding the jalapeños and bacon. That sounds like a good idea. I might try something with that.
Do you roast whole peppers, or do you slice them first, or do you use pickled ones?
I had a creamy version like this at a steakhouse in OK when I was there and it was dynamite. Came home and made it a few times using varying recipes with some tweaks.
I roast whole fresh jalapenos. When they get nice and black blistered, I throw them in a ziploc bag, seal it and allow them to steam. The skin comes right off after that. I split them and scrape off the seeds and puree or chop or mush them up. A good thick smoky bacon fried crispy and chopped is what I used.
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