Mac and Cheese balls—got a good recipe?
plllog
3 years ago
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Help with Mini Lobster Mac & Cheese Bites
Comments (7)Hi All, Thought I'd share an update: I did a couple quick half batches for yesterday's football group. The first batch I stuck to the recipe except I added the lobster. The second batch got the thumbs up, I made the following changes: Brushed the muffin tin with melted butter instead of spraying with PAM. Dusted with Progresso Parmesan bread crumbs instead of grated parmesan. The bites held up better. Used 3/4 cup of diced lobster plus more for garnish. Added a tbs. of very finely minced onion sauteed in the butter before I added the flour. Added just a dash of Worcestershire sauce to the cheese sauce. Topped each bite with extra diced lobster before baking. Cooled bites 10 minutes instead of 5 before removing from the pan. I wish I had thought to take pictures... FYI-A whole recipe makes 48 bites using a mini muffin tin....See MoreNeed T&T Mac and Cheese Recipe
Comments (17)Our favorite comes from The Splended Table. We use Manchego, Gruyere and a bit of Asiago 21st-Century Mac 'n' Cheese Excerpted from The Splendid Table's® How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift Serves 4, and doubles easily 8 to 10 minutes prep time; 30 minutes oven time You could assemble the dish a day ahead to bake when you walk in the door Never underestimate the healing power of macaroni and cheese at the end of a day from hell. Make this as rich as you'd like by selecting milk, half-and-half, or heavy cream. 3 quarts salted water in a 4-quart pot 1/2 pound (2 cups) imported elbow macaroni or penne pasta 1 large egg 1 cup milk, half-and-half, or heavy cream 1 small garlic clove 3/4 medium onion, coarse chopped 1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese 5 ounces cream cheese, crumbled 2/3 cup (3 ounces) shredded Gruyère, Appenzeller, or Manchego cheese Generous 1/8 teaspoon red pepper flakes Generous 1/8 teaspoon salt Generous 1/8 teaspoon fresh-ground black pepper Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish 3 tablespoons unsalted butter 12 saltines, coarse crumbled 1. Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander. 2. Preheat the oven to 350ºF. Butter a shallow 1-1/2-quart baking dish, and add the cooked macaroni. 3. In a blender or food processor, combine the egg, milk, and garlic. Process for 3 seconds. Add the onion, cheeses, red pepper flakes, salt, black pepper, and paprika, and blend for 10 seconds, or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni. (The casserole could be covered with plastic wrap and refrigerated for up to 24 hours at this point.) 4. To bake, bring the casserole close to room temperature if it has been refrigerated. Melt the butter in a small saucepan, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes, or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven, let it stand for 5 minutes, and serve. LYNNE'S TIPS An egg and cream cheese are the secret ingredients here. They give creaminess and body to the dish so you can sidestep the time-consuming white sauce often called for in macaroni and cheese recipes. The Gruyère, Appenzeller, or Manchego cheese gives a nuttiness and another layer of flavor beyond cheddar cheese alone....See MoreGood macaroni and cheese recipe?
Comments (37)So many good recipes here! If we make it again I'll try them. I didn't have a chance to check in before making it this morning. I started at 6:15 and at 8:15 after showering (oven turned off after baking at 350, not broiling, and burner for cider turned off) I was running to pour the cider in the 5 gal Igloo and get the pans in the cooler. But we made it - drove up to Springfield and found they'd pushed start to 11AM instead of 10. So it sat longer than expected but was still warm and the cider was so hot we had to add cold cider in. I did have a little problem with the sauce - I made a double batch (for 2 lbs of pasta) at a time, poured it in with about 1 lb diced ham (decided that was enough) and yes 1/2 package of peas. Then put the pan (which still had cheese sauce in it) back on burner to add more cheese sauce (I had almost 1C from last night) and more cheese, I didn't think I needed more roux. Burner was off but sauce burnt to bottom so I only poured a little over the 2nd pan before I realized, put 2nd lb of pasta in with just lots of shredded cheese, melted a stick of butter and some milk in the MW and poured over, mixed in, stuck in oven, mixed some more then topped with more cheese. Guess which one they went for first? But they said it was all good, they were going back for the ham & pea version even before the plain was gone. I think teenagers will eat anything (of course DD wouldn't touch it). I think we ate 3/4 of it (so 3 lbs of pasta) and there were 23 kids and 4 adults counting the bus driver (who said she didn't like peas but liked this and took the leftovers home). Next time I'm not going to get so involved making the sauce - I'll melt butter, milk and cheese together and if it's not thick enough I'll add roux but I'd definitely add more cheese, less milk and flour than CI calls for (I used less than 3 quarts b/c I wasted some in the burnt sauce, so 1/2 gal was probably enough for 4 lbs of pasta, but I used 3 sticks of butter, 2 in the roux and 1 in the last pan). The cayenne wasn't noticeable and I did heavily salt the water, and put about 1 tsp of salt in the first cheese sauce but none in the 2nd pan (butter/milk) and I don't think they missed it. I forgot to bring salt and pepper but I've got some plastic shakers I'll throw in the box with cups and flatware so we have it with us....See MoreRECIPE: Best Mac and Cheese?
Comments (3)This recipe from KFrame is very good and has had lots of rave reviews over on the Cooking Forum. KFrame's Mac and Cheese (an Alton Brown recipe) 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon of cayanne pepper 1 tablespoon powdered mustard ( I use a 1/2 TBSP) 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....See Moreplllog
3 years agolast modified: 3 years agoIslay Corbel
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3 years agolast modified: 3 years agoIslay Corbel
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3 years agowednesday morning
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Islay Corbel