I'm looking for a really good macaroni and cheese recipie. I'm making it for Christmas and it has to be good!!
Answers: I like my macaroni brown and crunchy on top and I don't like it soupy. I want it to be cheesy, but not stringy like pizza. I like the cheese to be kind of clumped together if that makes sense. I've found a couple and some call for bread crumbs, but I wasn't sure how well that would go over. Any help would be great.
Here are two of the very best Mac and Cheese Recipes I have ever found. The first is a more traditional one. The second uses 3 different cheeses and it is fab, too.
Enjoy!
Baked Macaroni And Cheese Recipe
Traditional Version
American Comfort Food
Preparation time: 20 minutes. Serves 4-6
Ingredients:
8 ounces of Elbow macaroni
4 tablespoons of butter
4 tablespoons of flour
1/2 teaspoon dry mustard (optional)
1 teaspoon salt or to taste
1/2 teaspoon white pepper
3 cups of milk ( or cream )
1/4 teaspoon of Tabasco (optional - goooood)
2 cups ( 8 ounces ) of good quality sharp cheddar cheese, shredded
Bread crumbs as needed
Dash of Paprika (another option)
Instructions:
Cook macaroni according to package directions; rinse with cold water, drain and set aside
Melt butter in a sauce pan
Add flour mixed with salt, pepper and dry mustard and bland well with a whisk until smooth and bubbly
Gradually stir in milk ( or cream ) and stir until thick and smooth
Add Tabasco to taste and correct salt and pepper if needed
Remove from heat
In a large bowl, mix the macaroni with the cheese and then combine with the sauce
Pour into a buttered baking dish and sprinkle with bread crumbs and papkrika (if desired)
Bake at 350 degrees F until hot and bubbling (about 30 minutes) or until the top is golden brown
Macaroni Cheese Recipe
3 Cheese Version
Preparation time: 20 minutes. Serves 10
Ingredients:
2 1/2 cups cooked macaroni
2 cans cream of chicken soup (or 2 cans cream of celery soup)
3 egg yolks, stirred
1 cup sour cream
1/2 cup milk
1 teaspoon sea salt
1/4 teaspoon white pepper
3 cups total of shredded sharp Cheddar, Mozzarella and Monterey Jack cheese combined (1 cup of each)
1 cup of shredded cheddar cheese for topping the casserole
Instructions:
Cook pasta according to package instructions, drain in a colander
Preheat oven to 350 degrees F
In a large mixing bowl, combine the soup, egg yolks, sour cream, milk and salt and pepper
Add cheeses a little at a time to the soup mixture while stirring
Fold in the macaroni and pour the mixture into a 9 X 13 inch pan (or slightly smaller baking pan)
Sprinkle the top with the shredded Cheddar cheese; place the casserole in the oven and bake for 30 minutes or until heated through and the top has begun to brown and is beginning to get slightly crisp on top
Try recipezaar.com. They have some GREAT recipies from everyday people like us. They also have a space for ratings from people who have made it and they rate the recipie. Here's a link: http://www.recipezaar.com/recipes.php?q=...
I make my own mac&cheese as well, but use ritz crackers for the topping to make it crunchy.
Super-easy (if you like Ritz crackers):
Depending on how much you want, use 1/2 -1 stick of Ritz and place in a ziploc bag.
Crush them into bits.
Put enough melted butter into the ziploc so that all the Ritz are moistened -- usually 1/4 cup is more than plenty.
Sprinkle on top of your mac&cheese - Bake until crunchy and browned slightly.
Go to the Food Network web site and look up Alton Brown's recipe that he used on an episode of his 'Cheap Eats' show.
I have prepared it and it is the best recipe besides my Mom's.
He uses panko (japanese bread crumbs) on top, but regular bread crumbs will work as well. I personally like to use extra shredded cheese and freshly grate Parmesan on top. I love the caramelized cheese on the top and edges.
******TEXAS RANCH HOUSE MAC 'N CHEESE
1 1/2 c. elbow macaroni
4 tbsp. butter, divided
1/4 c. all purpose flour
3 c. milk
1 tsp. dry mustard
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 c. shredded sharp cheddar cheese
1/4 c. freshly grated Parmesan cheese
1/3 c. plain dry bread crumbs
Preheat oven to 375 degrees. Cook macaroni in boiling salted water in large saucepan just until tender, about 8 minutes. Drain and rinse under cold water.
Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually whisk in milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove from heat and whip in cheeses until melted and smooth. Stir in drained macaroni. Pour into shallow 2 quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes.
Makes 8 servings.
GOLDEN BAKED MACARONI AND CHEESE
? cup butter
? cup flour
3 cups milk
1 cup grated cheddar cheese
? teaspoon salt
? teaspoon dry mustard
? teaspoon pepper
1 teaspoon Worcestershire sauce
? package (8 oz.) bite sized macaroni
1 cup grated sharp cheddar cheese
bread crumbs
Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened.
Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into an 8-inch square baking dish or pan. Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs.
Bake in a 375°F oven for about 15 minutes. Remove from the oven and place under the broiler until the cheese is bubbly and lightly browned.