Best mac and cheese recipe

Discussion in 'Recipes' started by jondstewart, Apr 26, 2015.

  1. jondstewart

    jondstewart

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    I know it's a simple, All-American classic comfort food, but I don't think you'll ever get any better of a recipe than this. Many others always lacked flavor or zip no matter how much cheese was added. Not going to put the measurements; any cook should be able to figure out what they need for it:

    For the cheese sauce:

    1. Get butter and flour and make a roux.

    2. Add heavy cream and mix in.

    3. Add chicken base, sauterne cooking wine, salt, pepper, and paprika (for a more enhanced color)

    4. Add American cheese slices (not those cellophane-wrapped ones, eww!), shredded sharp cheddar cheese, and shredded parmesan

    5. Mix in macaroni that is al dente and add to baking dish

    6. Top with bread crumbs mixed with a little paprika and bake 400 for about 20 minutes.

    Love to hear any other great recipes for this!
     
  2. seabeecook

    seabeecook

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    I know a southern chef that mixes melted butter and sour cream in the pasta before adding the cheese sauce. With that much fat, it has to be good! The recipe is from Cooking in the Deep South with Chef Bob.

    CHEF BOB'S MAC & CHEESE

    1 pound elbow macaroni
    4 quarts water
    4 Tablespoons salt

    1 stick butter
    ½ cup sour cream

    Bring water and salt to a boil, add pasta and stir for 1 minute. Cook for 8-10 minutes. Drain and reserve pasta water. Place hot pasta in a bowl. Add butter and sour cream.

    Cheese Sauce:

    1 stick butter
    4-5 tablespoons plain flour
    1 teaspoon paprika
    ¼ teaspoon granulated garlic
    4 cups milk
    5-6 dashes of hot sauce
    4 cups cheese (reserve 1 cup for topping)
    1 cup bread crumbs

    Melt butter and add flour cooking and stirring for 2 minutes. Add paprika and garlic. Add milk stirring until thickened. Stir in cheese (3 cups) Pour into pasta. Add some of the reserved pasta water until desired consistency. Place pasta mixture into a casserole dish and top with 1 cup of cheese and sprinkle with bread crumbs. Bake 350 degrees for 30 minutes.
     
  3. jake t buds

    jake t buds

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    Hilarious. Partner said "I want mac and cheese." So missy got mac and cheese. /img/vbsmilies/smilies/smile.gif  

    Neither one of us wanted to make anything elaborate or lengthy. It was late. 

    Roux - blond to brown

    Add warmed whole milk

    Dijon mustard

    cream

    Grated Jalapeño jack cheese and a mild Havarti - both cheeses were what we had enough of. . .

    S&P to taste

    Par boiled rough chop asparagus in pasta water

    Toss with pasta 

    Baking dish

    Baguette bread, small dice

    Parmesan on top

    400 degree oven for 10 minutes just to meld and brown bread.

    We were eating in about 25 minutes. 
     
  4. bob hyneman

    bob hyneman

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    In my limited experience, I find my family is happier if I think "casserole," instead of thinking "mac and cheese."  The two are similar dishes, but the heart seems to matter for taste.
     
  5. chefedb

    chefedb

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    There is really no right or wrong way It' whatever you and your guest like and enjoy.
     
  6. pete

    pete Moderator Staff Member

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    I love mac and cheese in all it's forms!!!  No matter what cheese I'm using there are a few additions that find their way into almost all my mac and cheeses; mustard, hot sauce and/or cayenne, and a hint of nutmeg.  All these ingredients, I find, round out, and boost the flavor.  As for my choice of cheeses, I'll use anything that I have in the house, at the moment, but I have to admit my favorite is to use mozzerella as the base cheese and then just enough blue cheese for a nice subtle flavor.
     
  7. flipflopgirl

    flipflopgirl

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    I like to add a couple of well beaten eggs to our mac and cheese CASSEROLE.

    Gives it a lighter texture IMO.

    The all roux and cheddar combo is way too stick to the ribs for my peeps.

    Just IMO lol.

    mimi
     
  8. pete

    pete Moderator Staff Member

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    Depending on my mood, and the time I have available I will make both styles-stove top mac & cheese or baked mac & cheese.  If I am making baked mac & cheese then I always add a couple of yolks to the mix.
     
  9. cerise

    cerise Banned

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    I'm partial to Gruyere, but cheddar works too.  The pasta can range from mac to penne to orecchiette.  I wouldn't mind adding some lobster or crab.
     
    Last edited: Jun 18, 2015
  10. jondstewart

    jondstewart

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    Disregard part of my last post. Cornstarch to thicken it up is MUCH better than a flour roux!
     
  11. pete

    pete Moderator Staff Member

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    Both roux and cornstarch have their proper uses and sorry, but for Mac & Cheese I find roux to be a much better solution for thickening than cornstarch.
     
  12. chefbuba

    chefbuba

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    ^^^^What Pete said.
     
  13. flipflopgirl

    flipflopgirl

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    ^^^^^^ What Pete and buba said.

    mimi
     
  14. brianshaw

    brianshaw

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  15. flipflopgirl

    flipflopgirl

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    I forgot the question.....
    :crazy:

    mimi
     
  16. brianshaw

    brianshaw

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    Well at least you didn't forget the answer! Roux.


    And a ratio of 3 cups cheese sauce to 1 pound elbow pasta.
     
    Last edited: Jun 24, 2016
  17. joyfulolivia

    joyfulolivia

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    I just came from the Mac & Cheese cocktail posting. I'm not really sure I even want a Mac & Cheese recipe anymore.
     
    meezenplaz likes this.
  18. fbreck1

    fbreck1

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    When is corn starch a better option that a roux? Other than maybe quickly thickening up a pan sauce on the line?
     
  19. pete

    pete Moderator Staff Member

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    There are numerous instances. Two that come to mind immediately are when you want a clear sauce, not cloudy the other is when you want to thicken a fruit sauce.
     
  20. fbreck1

    fbreck1

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    Ahhh...wasn't thinking about fruit/dessert sauces. Good call