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Mac and cheese re: Glenda's post

7 years ago

I noticed a few posted mac and cheese. Would appreciate it if you would share and old favorite.

My mom used to make a stove top one with evaporated milk. Although I have fond memories of it, it wouldn't be something I would want to make today.

TIA

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Comments (3)

amylou321
7 years ago
last modified: 7 years ago
Here is my recipe. You must remember when you read it that I am a cook, not a doctor.

1 pound elbow macaroni, cooked in salted water

1 stick butter

Some flour, maybe 1/2 a cup???? Maybe more...

1 quart heavy cream

18 slices American cheese(not the individually wrapped ones please)

6 cups shredded cheddar. 4 cups for the sauce, 2 for the top.

Melt the butter and make a roux with the flour, whisk in the heavy cream. When it starts to thicken, add in the American cheese. When that is almost melted completely into the sauce,add 4 cups shredded cheddar. Mix in the cooked pasta and transfer to a casserole dish. Top with 2 cups cheddar. Bake at 375 until top is brownish and bubbly. Or broil that sucker.

It's just a simple,basic, creamy mac and cheese.

It makes a lot. But I have always had an empty casserole dish to take home. My sister has contrived a way to make it in her instant pot.
eld6161 thanked amylou321
daisychain Zn3b
7 years ago
Our favourite is Anthony Bourdain's recipe. Mac 'n Cheese
eld6161 thanked daisychain Zn3b
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glenda_al
7 years ago
last modified: 7 years ago
I use the recipe from my college home ec cookbook, but this one is very close to it.
- 1 1/2 cups dry elbow macaroni **I prefer the small shells
- 3 tablespoons butter or margarine
- 3 tablespoons all purpose flour
- 2 cups milk not skim
- 1/2 teaspoon each salt and pepper
- 1/8 tsp red pepper
- 2 cups of shredded cheese I like sharp cheddar
Instructions
- Preheat oven to 400 degrees.
- Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
- While the pasta cooks, melt the butter in a pot large enough to hold the pasta when it's done.
- Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
- Add the milk and whisk to remove any lumps and add the salt and pepper.
- Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
- Stir in the cheese and whisk until smooth and melted. Turn off the heat.
- When the pasta is almost done but still firm, drain it and add to the sauce.
- Stir the pasta into the sauce and bake in a greased 2 quart dish and top with more grated cheese
  
  Bake at 400 or until bubbly
eld6161 thanked glenda_al

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