Macaroni & Cheese Recipe?!
Macaroni & Cheese Recipe?
I want to make a really good homemade macaroni and cheese for dinner tonight, anybody have a good receipe? I don't like velveeta, cheez wiz or american slices.... Only like real cheese as I live in wisconsin. Please share your receipes with me, I really need some comfort food tonight....
Thanks
Answers:
I hate fakey cheese too.
Macaroni and Cheese
Recipe courtesy Tyler Florence
4 cups (1 pound) elbow macaroni
5 tablespoons unsalted butter
4 cups milk
1/2 medium onion, stuck with 1 clove
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon dry mustard
2 tablespoons all-purpose flour
2 cups grated Cheddar, plus 1 cup in big chunks
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
Heat the oven to 350 degrees F.
Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
Very good as well
Patti La Belle's Over-the-Rainbow Macaroni and Cheese
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounce) shredded Muenster cheese
1/2 cup (2 ounce) shredded mild Cheddar cheese
1/2 cup (2 ounce) shredded sharp Cheddar cheese
1/2 cup (2 ounce) shredded Monterey jack cheese
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Heat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni. Cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni.
In a large bowl, mix the Muenster, mild and sharp Cheddar and Monterey jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon butter. Bake until it's bubbling around the edges, about 35 minutes.
Serve hot.
