ISO Mac & Cheese recipe

[TwistedFlax]

Anyone have a tried-and-true favorite to share?  I can’t get enough and want to master it by Christmas.

[rocketgirl]

Suzie's Mac and Cheese
June 26, 2011 at 11:24am

I'm saving myself this link on MY notes so I can find it faster!  I used this recipe as inspiration for last night's squash casserole.
http://www.facebook.com/notes/fearless-foodie/suzies-macaroni-cheese/160966813928405
First you make a roux... OK - first you boil some pasta. Cook1 lb. of any small pasta shape you like to al dente in about a gallon of boiling salted water. Penne, mostaccioli, farfalla, and of course elbow macaroni all work just fine. Drain well and set aside.
 
Then you make a roux...
Melt 1 stick of butter in a large pot (I use a 7 qt dutch oven) over medium heat. Saute 1 medium onion, diced, in the butter until the onion is translucent. Add 1/2 cup all purpose flour to the butter and onion, and cook until the mixture is light brown and smells nutty (about 5 minutes).
 
Now make a bechamel...
Slowly add 4 cups milk (or 1 bottle of beer and 3 cups of milk), stirring constantly with a whisk so there are no lumps. Season the sauce with salt, freshly ground black pepper and freshly grated nutmeg to taste. Stir in 3 drops of your favorite hot sauce.
 
And add cheese...
Stir in 1 lb each shredded cheddar and monterey jack cheeses until melted. Add the drained pasta to the pot and stir to coat. Top with another ½ lb of shredded cheddar cheese and a light layer of panko breadcrumbs (or plain breadcrumbs if you don't have panko).
 
Then you bake...
Bake at 450° until golden brown and bubbly. Let the casserole stand for a few minutes before cutting into it. It's hard to do because it smells really good, but the sauce is the culinary equivalent of napalm. Let it sit for about ten minutes and you'll be happier eating it.
 
Serves up to 12 people as a side dish or 8 as a main course. Realistically, it feeds two people for a couple of days.

(I really like mine with Polska Kielbasa).

Photo: https://scontent.fatl1-2.fna.fbcdn.net/v/t1.0-9/264678_1983309915435_6098418_n.jpg?oh=099f493343efc994bce073b4688ba33f&oe=5A9EC545

[witchypoo]

Now make a bearnaise...
Slowly add 4 cups milk (or 1 bottle of beer and 3 cups of milk), stirring constantly with a whisk so there are no lumps. Season the sauce with salt, freshly ground black pepper and freshly grated nutmeg to taste. Stir in 3 drops of your favorite hot sauce.

this is a good recipe, but i am going to be a stickler.  you've made a bechamel.

[merigayle]

The America's Test Kitchen recipe is probably one of the best in the world.

[rocketgirl]

this is a good recipe, but i am going to be a stickler.  you've made a bechamel.

I dunno.  I quoted my friend who originally gave it to me.  I learned to cook like 5 years ago.  I don't know all the words!

(Also, it's really awesome if you use sauteed yellow squash instead of pasta, use Italian cheese blend instead of the cheddar, and add basil.  Granted, that's a squash casserole at that point, I guess.)

[TwistedFlax]

Thank you!!


Sent from my iPhone using Tapatalk

[diablita]

Do you think you'd prefer the stove top consistency or baked?  We generally prefer the former here but lately DD will only eat mac n cheese from a box. 

I like Alton Brown's versions:
Stove Top
Baked

[ihop]

This is my favorite - you can mix it up with different cheeses and different shapes of pasta.

[Run Amok]

I usually make a mash-up of the alton brown baked version above and this version from martha stewart. Using really good cheese is important.  https://www.marthastewart.com/957243/macaroni-and-cheese

[Suesquatch]

I'm low-brow. Velveeta and milk. Elbows.

[TwistedFlax]

I’m guessing the stovetop versions are crock-pot-able?


Sent from my iPhone using Tapatalk

[Run Amok]

Like you would cook the whole thing in the crockpot? I've never done it that way. Slow-cooking pasta turns it weird and gummy and the liquid ratio would be off. I'd either make it on the stove and then keep warm in the crockpot, or look for a crockpot specific recipe. But, TBH, I do not own a crockpot.

[hally]

this is a good recipe, but i am going to be a stickler.  you've made a bechamel.

That was the next step after the roux.

[hally]

If I am going to indulge I want mine baked and crunchy with breadcrumbs!

[TwistedFlax]

Like you would cook the whole thing in the crockpot? I've never done it that way. Slow-cooking pasta turns it weird and gummy and the liquid ratio would be off. I'd either make it on the stove and then keep warm in the crockpot, or look for a crockpot specific recipe. But, TBH, I do not own a crockpot.

Just keeping it warm.  I don’t have access to stoves or ovens during holidays.

[Run Amok]

Just keeping it warm.  I don’t have access to stoves or ovens during holidays.

Keeping warm in a crockpot should be fine.

[BonitaApplebum]

I'm low-brow. Velveeta and milk. Elbows.

This is how my mom makes it, and she never ever has leftovers.

[rocketgirl]

Keeping warm in a crockpot should be fine.

It'll get dry.   (Not dry-dry, except on the edges, but off in texture).  I'm not really sure how to get around that.  Mine loses moisture when I save leftovers and re-heat.  (I usually re-heat on the stove, given the chance, instead of the microwave).

[Rochey]

I'm low-brow. Velveeta and milk. Elbows.

Yep.

[witchypoo]

That was the next step after the roux.

yes; she initially referred to it as a béarnaise.