Kframe - Mac and Cheese recipe

User

16 years ago

Michael, you mentioned a wonderful mac and cheese dish you served recently and said you would post the recipe.

I have some ham that needs a partner and I've never found a mac and cheese recipe I loved.

So buddy, cough it up! LOL

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Comments (5)

cciaffone
16 years ago
Have you ever tried Rigatoni as the "mac" and
Mozzarella and Parmesan as the cheeses?? You
can even replace the ham with salami if you want.
All this in an egg and breadcrumb crust, with
nutmeg and garlic!
fenworth
16 years ago
Here's a quick weeknight meal I like to whip up. Certainly nothing gourmet but quick, easy, good.

Stir a custard of about 3/4 pint cream (light is fine) and 3 eggs and some nutmeg into a pound of cooked noodles. Layer half the mixture into a 9x13 pan, layer of diced ham, some parm regg, then rest of the noodles. Cover with a good amount of gouda or gruyere or whatever you want and then bread crumbs. 350 till bubbling, I like to finish under the broiler for a few seconds.
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Mine is similar to Glenda's, but I make my white sauce with half milk, half chicken stock. Then I add as many different cheeses as I can--always some sharp cheddar, usually a bit of Parmesan (or I cook a Parmesan rind in the white sauce as it thickens), then I add whatever I've got in the cheese drawer--some blue crumbles, a few slices of American, a bit of veggie cheese, some cream cheese, maybbe even a dollop of sour cream. The more different cheeses? The more flavor. My Mac and Cheese is always a little different from the last time, but I always get raves (generally the phrase, "It's the best mac and cheese ever' is heard from my dd). I like to top mine with Panko, a spray of butter-flavored pam and a bit of grated sharp cheddar.
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I make a combination of Alton Brown's & the Cook's Illustated versions. They're both made on top of the stove, no oven baking. Here's my combined recipe with notes about differing quantities. I use a lot less cheese because of my husband's low sodium diet. And I often use just one egg and a combination of sharp cheddar & Swiss (Swiss is naturally lower in sodium content). But, all in all, the recipe satisfies our mac & cheese hankerings and is quite easy. CookÃ¢ÂÂs Illustrated & Alton Brown Serves 4 as a main course or 6-8 as a side dish Toasted Bread Crumbs (Cook's Illustrated): 1cup fresh breadcrumbs from French or Italian bread Pinch table salt 1 ÃÂ½ tablespoons unsalted butter, melted Creamy Macaroni and Cheese: 2 large eggs 1 (12-ounce) can evaporated milk (AltonÃ¢ÂÂs recipe calls for only 6 oz. milk) ÃÂ¼ teaspoon hot pepper sauce 2 teaspoons table salt, divided use (I omit) ÃÂ¼ teaspoon ground black/white pepper 1 teaspoon dry mustard, dissolved in 1 teaspoon water (or prepared mustard) ÃÂ½ pound elbow macaroni 4 tablespoons unsalted butter 12 ounces (about 3 cups) sharp cheddar cheese, grated (AltonÃ¢ÂÂs recipe calls for 10 oz. of cheese; I use only 8 oz.) Instructions: Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs and salt and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl. 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. 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 (I cook the macaroni a bit more). Drain and return to pan over low heat. Add butter; toss to melt. 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 (DonÃ¢ÂÂt let it get too soupy) and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs.
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OK, here's the recipe again... First off, let me say that the basic recipe comes from Alton Brown, but I have changed it and added to it. I used two kinds of cheese, NY Sharp Cheddar and Greuyer. You can use any combination of cheeses you want. Next time I might try adding Asagio, as well. If you don't like cayanne pepper, you can certainly either cut back on it or omit it, but I like the bite it gives this recipe. 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon of cayanne pepper 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 3 or 4 cloves of garlic, smashed or diced fine 1 bay leaf 1/2 teaspoon paprika 1 large egg, light beaten 12 ounces sharp cheddar, shredded 6 to 8 strips of bacon, fried crisp, drained, and crumbled 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter and let it foam out. Add the onion and garlic with a pinch of kosher salt and lightly sautee until they start to turn carmel colored and soft. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, cayanne pepper, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese and the bacon. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
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Bumblebeez SC Zone 7
16 years ago
That sounds good fenworth..and certainly gourmet enough for my weekends. Weekdays are salads and chicken/salmon on the grill.

I even bought a Sam's choice (yes!) artichoke and spinach boxed chicken meal the other day and with a bit of doctoring, it was delicious.
mustangs81
16 years ago
BB, Sounds interesting. Is it like a hamburger helper thing? I'm trying to imagine where this would be in the store.

I'm always on board for Mac & Cheese. This is one of my favorites:

Patti LaBelle's Over the Rainbow Mac-n-cheese
Ingredients:
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS 1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon PenseyÂs 4S salt
1/8 teaspoon black pepper, freshly ground

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:
1. Preheat oven to 350.
2. Lightly butter a deep 2 1/2 quart casserole.
3. Cook pasta, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Drain well and return to the pot.
4. In a small saucepan, melt the first measure of butter (1/2 cup butter PLUS 1 tablespoon. Stir into the macaroni.
5. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese.
6. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. SAVE Â½ cup for topping
7. Season with salt and pepper. Transfer to the buttered casserole.
8. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter. Melt the butter in a sautÃ© pan and toss the panko to coat. Top the macaroni with panko.
9. Bake until it is bubbling around the edges, about 35 minutes. Serve hot.
kframe19
16 years ago
Hi!

Sorry, I've not had a lot of time the last couple of days. VERY busy at work.

I'll post a new thread on this.

Kframe - Mac and Cheese recipe

Comments (5)

cciaffone

fenworth

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