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Started By
Message
What's the best Mac n Cheese recipe you've ever seen?
Posted on 7/31/19 at 8:09 pm
Posted on 7/31/19 at 8:09 pm
Looking for a good mac n cheese recipe as a side for Sunday night family dinner.
This recipe for Fleming Steakhouse mac n cheese looks very intriguing. LINK
This recipe for Fleming Steakhouse mac n cheese looks very intriguing. LINK
20
Posted on 7/31/19 at 8:10 pm to Sentrius
Using sodium citrate is a game changer.
Posted on 7/31/19 at 8:51 pm to Sentrius
The Publick House on Beacon in Brookline, MA, but you’ll have to break in around 4:00 in the morning, blow the safe, and steal the recipe.
Posted on 7/31/19 at 9:27 pm to Sentrius
Modernist cuisine Mac and cheese
Posted on 7/31/19 at 9:31 pm to Salmon
quote:
Modernist cuisine Mac and cheese
Has sodium citrate that Kosmo mentioned.
I agree it makes some good mac without needing processed cheeses.
Matty Mattson has a video for mac and cheese. It's funny, but don't use that one. It sucked.
Posted on 7/31/19 at 9:38 pm to Sentrius
Posted on 7/31/19 at 9:40 pm to Sentrius
Another emulsifier is modified corn starch. You can buy it on Amazon as "clear gel." Cream of mushroom soup has it in it. For a quick, reliable, and trashy mac and cheese use one can COM, 3/4 cup milk, and a lb off Velveeta. Combine and throw it in the microwave until smooth.
If you want better mac, you gotta use better cheeses. I like to blend a couple. I sometimes add some chopped smoky bacon.
If you want better mac, you gotta use better cheeses. I like to blend a couple. I sometimes add some chopped smoky bacon.
Posted on 7/31/19 at 9:49 pm to KosmoCramer
Please educate me...what function does the sodium citrate serve, and how do you properly use it?
This post was edited on 7/31/19 at 9:50 pm
Posted on 7/31/19 at 9:55 pm to Chipand2Putts
quote:
Please educate me...what function does the sodium citrate serve, and how do you properly use it?
It emulsifies good cheese so it doesn't need to be watered down as much, giving a better flavor.
This post was edited on 7/31/19 at 9:56 pm
Posted on 7/31/19 at 9:59 pm to Chipand2Putts
quote:
.what function does the sodium citrate serve, and how do you properly use it?
It's an emulsifier that keeps the cheese from separating and clumping so it melts smoothly. In the modernist recipe, you add the SC to boiling water or hot milk, then stir in the cheeses.
Processed cheeses like American and Velveeta melt smooth because they already have such things in them. For entertainment one day, check the amount of sodium in Velveeta. It's alarming.
Posted on 7/31/19 at 10:03 pm to Btrtigerfan
I guess that’s why velveata or Kraft American cheese singles melt so much better on a burger. I always knew I preferred that texture. Now I know why.
Posted on 7/31/19 at 10:19 pm to KosmoCramer
quote:
KosmoCramer
This post was edited on 7/31/19 at 10:28 pm
Posted on 8/1/19 at 8:01 am to Sentrius
I've used this one before and it was pretty good, both in the oven and on the smoker. The one on the smoker I chopped up some bacon and did a smoked bacon mac & cheese.
https://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese
What You'll Need
1 (16-ounce) package elbow macaroni
1/2 stick (1/4 cup) butter
1/4 cup all-purpose flour
3 cups milk
1 (8-ounce) package cream cheese, cut into chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) block extra sharp cheddar cheese, shredded, divided
1 (8-ounce) block Gouda cheese, shredded, divided
1 (4-ounce) wedge Parmesan cheese, shredded
What to Do
Cook pasta according to package directions.
Meanwhile, in a medium saucepan, melt butter; whisk flour into butter and cook over medium heat 2 minutes. Whisk in milk and bring to a boil; remove from heat. Stir in cream cheese, salt, and pepper until mixture is smooth.
Preheat oven to 300 degrees F. (See tip on smoking.) Coat a disposable 9-1/2- x 11- x 2-inch aluminum roasting pan with cooking spray. (We like using an aluminum pan here in case you want to put this in your outdoor smoker, otherwise a 9- x13-inch baking dish will be fine.)
In a large bowl, combine 2 cups cheddar, 2 cups Gouda cheese, the Parmesan cheese, pasta, and sauce. Spoon mixture into roasting pan. Cover with aluminum foil and bake (or smoke) 45 minutes. Uncover, sprinkle with remaining cheese, and bake 15 to 20 more minutes or until heated through.
https://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese
What You'll Need
1 (16-ounce) package elbow macaroni
1/2 stick (1/4 cup) butter
1/4 cup all-purpose flour
3 cups milk
1 (8-ounce) package cream cheese, cut into chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) block extra sharp cheddar cheese, shredded, divided
1 (8-ounce) block Gouda cheese, shredded, divided
1 (4-ounce) wedge Parmesan cheese, shredded
What to Do
Cook pasta according to package directions.
Meanwhile, in a medium saucepan, melt butter; whisk flour into butter and cook over medium heat 2 minutes. Whisk in milk and bring to a boil; remove from heat. Stir in cream cheese, salt, and pepper until mixture is smooth.
Preheat oven to 300 degrees F. (See tip on smoking.) Coat a disposable 9-1/2- x 11- x 2-inch aluminum roasting pan with cooking spray. (We like using an aluminum pan here in case you want to put this in your outdoor smoker, otherwise a 9- x13-inch baking dish will be fine.)
In a large bowl, combine 2 cups cheddar, 2 cups Gouda cheese, the Parmesan cheese, pasta, and sauce. Spoon mixture into roasting pan. Cover with aluminum foil and bake (or smoke) 45 minutes. Uncover, sprinkle with remaining cheese, and bake 15 to 20 more minutes or until heated through.
Posted on 8/1/19 at 8:30 am to Sentrius
Seafood Mac and Cheese
Ingredients
o Coarse salt and ground pepper
o 1 pound elbow macaroni
o 6 tablespoons butter
o 1/2 medium onion, finely chopped
o 1 garlic clove, minced
o 1/3 cup all-purpose flour (spooned and leveled)
o 3 cups whole milk
o 1/8 teaspoon ground nutmeg
o 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
o 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
o 1/2 cup panko breadcrumbs
o 1/2 teaspoon All Purpose Seasoning Mix
Directions
1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
and
Pulled Pork Macaroni and Cheese
Ingredients
o Coarse salt and ground pepper
o 1 pound elbow macaroni
o 6 tablespoons butter
o 1/2 medium onion, finely chopped
o 1 garlic clove, minced
o 1/3 cup all-purpose flour (spooned and leveled)
o 3 cups whole milk
o 1/8 teaspoon ground nutmeg
o 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
o 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
o 1/2 cup panko breadcrumbs
o 1/2 teaspoon All Purpose Seasoning Mix
Directions
1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
and
Pulled Pork Macaroni and Cheese
This post was edited on 8/1/19 at 4:07 pm
Posted on 8/1/19 at 8:35 am to Sentrius
I like Alton Brown's recipe and use it pretty frequently. I've used all kinds of different cheeses in it and all have been good.
Posted on 8/1/19 at 8:36 am to Sentrius
I dont know about a recipe, but the grilled shrimp with spinach and artichoke MAC N CHEESE was amazing at Elsies Last night
Restaurant week menu
Sorry for the highjack... just needed to get that out.
Restaurant week menu
Sorry for the highjack... just needed to get that out.
Posted on 8/1/19 at 8:54 am to Sentrius
Posted on 8/1/19 at 3:06 pm to CBandits82
Total Time:
50 min
Prep:
5 min
Inactive:
10 min
Cook:
35 min
Yield:
Serves 8 to 10 servings
Level:
Easy
Ingredients
Kosher salt
1 pound elbow macaroni
2 1/2 cups half and half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces gruyere cheese, shredded (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
Directions
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook about 6 minutes. Leave the pasta sitting in the water while you make your cheese sauce. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
50 min
Prep:
5 min
Inactive:
10 min
Cook:
35 min
Yield:
Serves 8 to 10 servings
Level:
Easy
Ingredients
Kosher salt
1 pound elbow macaroni
2 1/2 cups half and half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces gruyere cheese, shredded (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
Directions
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook about 6 minutes. Leave the pasta sitting in the water while you make your cheese sauce. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
Posted on 8/1/19 at 3:37 pm to joeleblanc
quote:
Mine
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