ULTIMATE mac&cheese recipie???!
ULTIMATE mac&cheese recipie???
i have tried many many ways over the years, despite being a chef, i still find the old family tried & tested recipies are the best. anyone care to share theirs with me please?
many thanks in advance
Answers:
I hate to be lazy, but I am...so here's the link.
http://www.recipezaar.com/97098...
I could never get mac and cheese right before I tried this...OMG it's so good.
betty crocker. sometimes you can't beat the corporate world.
Macaroni and Cheese
You Will Need
Macaroni or pasta 1/2 lb to 1lb
1/2 lb to 1 lb of shredded cheddar cheese
4-5 Saltine Crackers
1/2 cup to 1 cup of Skim Milk
Lawry's Seasoning Salt
2 cups of grated Mozzarella cheese
1 oven safe glass casserole dish
1 fairly large sauce pan.
Boil macaroni or your choice of pasta (radiatore or rotelle are marvelous) Drain the pasta once it has become al dente. Into the sauce pan, pour skim milk, and begin heating it on low to medium heat. Sprinkle a dash of lawry's seasoning salt on top and begin adding shredded cheddar cheese. Don't use all of it, because good macaroni is layered, and you'll need some more cheese later on. Stir until cheese is melted. The cheese will probably all congeal in the middle of the saucepan. Don't worry if there is a bit of milk around it. Remove from heat. Preheat oven to 375 degrees. In the casserole dish, sprinkle some cheddar cheese on the bottom of the dish. Add a layer of macaroni or pasta on top of the shredded cheese, then pour enough cheese sauce on top of the macaroni to cover the top of the macaroni. Add another layer of macaroni, pour in the rest of the cheese sauce. Cover top of mixture with the remainder of the shredded cheddar and then the mozzarella. Crumble up 4-5 saltine crackers and sprinkle on top. Bake in the oven for 20-25 minutes. Let stand for 3 minutes then eat up. Enjoy!
Try this for a differant way of making Mac+cheese:
Cook Macaroni in some water until el dente as per usual.
Place in an oven proof dish in layers alternating as follows:
Mac, grated cheese, fine beef jerky powder, mac, cheese, sliced tomato, mac, cheese, fine beef jerky powder and so on.
For a special taste, use several differant cheeses...
Place in a hot oven or microwave until the cheese melts.
Serve straight away.
Hi there!! I love the foodnetwork & recently saw Tyler's Ultimate on this episode he recalled his family's favorite take on this oldie but cheesey goodie. He called it Mac 'N Cheese with Bacon and Cheese. You can c him prepare it on air Sun Jun. 24 @ 9:00 AM ET/PT. Case U miss it goto foodnetwork.com & download it from there. Best Wishes to some Tasty Dishes for you & your's!! :) p.s. -> 4 a real twist on this old fav try Deep fried Mac & Cheese by Paula Deen OOOOOEEEEEE your tummy will be smiling 4 sure!! :)
These are from cooks illustrated
Stovetop Macaroni and Cheese
1/1997
If you’re in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines aren’t bad either), you can skip the bread crumb step.
Serves 4 as a main course or 6 to 8 as a side dish
Toasted Bread Crumbs
1 cup fresh breadcrumbs from French or Italian bread
Pinch table salt
1 1/2 tablespoons unsalted butter , melted
Creamy Macaroni and Cheese
2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot pepper sauce
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard , dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese , American cheese, or Monterey Jack cheese, grated (about 3 cups)
1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
4. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs.
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Classic Macaroni and Cheese
5/2004
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Serves 6 to 8, or 10 to 12 as a side
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
------------------------------...
Macaroni and Cheese with Ham and Peas
5/2004
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Serves 6 to 8, or 10 to 12 as a side
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
8 ounces deli-style baked ham , sliced 1/4 inch thick, and cut into 1-inch squares
1 cup frozen peas
1 teaspoon table salt
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta, ham, and peas; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
Four Cheese Macaroni
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 (16 ounce) package elbow macaroni
* 9 tablespoons butter
* 1/2 cup shredded Muenster cheese
* 1/2 cup shredded Cheddar cheese
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1 1/2 cups half-and-half
* 8 ounces cubed processed cheese food
* 2 eggs, beaten
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
The macaroni and cheese in Patti Labelle's first cookbook is absolutely amazing, but this is the macaroni and cheese I make all the time, and everyone always raves:
8 ounces macaroni, boiled
2 cups small-curd cottage cheese
8 ounces sour cream
1 egg, slightly beaten
3/4 teaspoon salt
a dash of pepper
2 cups shredded cheese
Combine cottage cheese, sour cream, egg, salt and pepper in a bowl. Stir in shredded cheese. Add cooked, drained macaroni, stirring well.
Pour into a greased 9-inch baking pan and sprinkle with paprika. Bake at 350 degrees for 45 minutes.
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this is christmas mac and cheese, its hearty and looks festive. hope you like it:
4 tablespoons butter
5 tablespoons flour
3 (12 ounce) cans evaporated milk
1 cup milk
1 cup American cheese, cubed
4 cups sharp cheddar cheese, shredded
2 teaspoons dry mustard
1 teaspoon nutmeg
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons hot sauce
1 lb elbow macaroni
2 shallots, chopped
1 bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped finely
1 lb broccoli, thawed and chopped or cauliflower, mix thawed and chopped
2 (14 ounce) cans diced tomatoes, drained
2 cups breadcrumbs
In a large skillet, sauté scallions, bell pepper, and jalapeno until softened; drain.
Cook macaroni just until al dente, 8-10 minutes.
In a large saucepan, melt butter over medium heat.
Add flour; whisk while cooking, and cook until smooth and lightly browned.
Whisk in evaporated milk, milk, and spices; stir until thickened.
Stir in American cheese; allow to melt thoroughly. Add cheddar in one-cup increments, melting thoroughly between additions.
Mix sauce with vegetables and pasta; add to greased 13 x 9 inch pan.
Top with breadcrumbs.
Bake, uncovered, 40-45 minutes or until hot and bubbly