Boil water, add a little salt, cook the pasta in it. After cooked and drained, add butter, sour cream, grated cheese of choice (can be a mix of cheddar & other cheeses). After the pasta is wet and the cheese melted, add grated parmigiano. Serve.
OP, there are several good recipes at R3''s link. Once you''ve made it a few times, you won''t need to measure -- but the recipes are helpful with that if you''re a novice.
This is what I use.
Soho Grand's Signature Mac & Cheese Recipe
Wednesday, March 4, 2009 at 5:45pm
· 1 Lb Black Diamond Cheddar, grated
· 3 oz Monterey Jack Cheese, grated
· 3oz Provolone Cheese, grated
· 2 lbs Cavatappi Pasta (or any pasta shape, ie macaroni)
· 1/4 bottle of Beer
· 3 oz chopped Onion
· Small bay leaf
· 1 sprig of thyme
· 1 small Cloves
· ½ Tsp Nutmeg
· ½ Lb Butter
· 1/3 Gal of Milk
· 1/3 Cup Flour
Bring a large pot of water to a boil for the pasta and preheat the oven to 400 degrees. Sweat onions, bay leaf and cloves in whole butter. Add the flour an let it cook for 5 minutes. Add the milk and simmer for 10 minutes. Reduce beer in a separate pot by ¾, then add to the bechamel and allow to simmer until thick. Cool the bechamel slightly and combine all cheeses with the mixture. Cook pasta for approximately 3 minutes in a boiling salted water (pasta should be still crunchy), then drain. Place pasta into a big mixing bowl and add the bechamel and mix gently to cool down the pasta. Place mac and cheese in a pyrex dish and top with parmesan cheese. Bake 10-12 minutes until golden brown on top in a 400 degree oven.
Zak, use white Vermont cheddar!!
I think the best macaroni and cheese includes a variety of cheeses, including cottage cheese.
The New York Times has an amazing one where you don''t cook the pasta before hand. It cooks in the oven while the whole thing is baking. It always comes out incredible, almost more like a Pasta Quattro Formaggi or something you''d get at a nice Italian restaurant. Yum.
You have to add evaporated milk (not the sweet milk) It makes all the difference
[italic]Use these two cheeses:[/italic]\
We need this thread back up where people can find it. I am still trying to learn how to make GOOD macaroni and cheese. Since grilled cheese is up today so this should be too.
Buy Stouffer's and throw on 2 oz of truffles per serving. You'll thank me.
Actually that Mueller's recipe sounds good...something I'd like. Few ingredients, only the essentials. No fooling around. I bet if you used high quality cheese and good butter, it would be great.
Boil Macaroni. Melt velveta brick and pour on top. Doesn't get any simpler than that.
Blue cheese, gorgonzola, gruyere are all for people who want someone to notice the cheese taste is "different." Monterey Jack and provolone: nothing. Parmesan: drowned out by anything else. But if you want to "punch up" the cheddar and make it richer without making it taste like fondue, your best addition would be half cheddar, half Romano.
Miss Martinez’s Mexican Mac & Cheese
2 tbsp. olive oil
½ cup diced shallots
3-4 pickled jalapenos or Serrano chilies, minced
½ tsp. dried Mexican oregano
1/3 – 1/2 tsp. raw sugar
8 tbsp. (1 stick) butter
4 cups whole milk
2 cups ditalini or elbow macaroni
1 1/3 cups grated cheddar cheese
1 cup grated mild jack cheese
1/3 cup goat cheese
1. In large ovenproof skillet, heat olive oil. Add shallots and chilies and stir. After 2 minutes, add oregano. Sprinkle sugar over shallots, stir for 3 minutes. Once shallots begin to caramelize, turn heat to low and add butter.
2. After 2 minutes, add milk and stir. Add macaroni. Turn heat to medium. After another minute, sprinkle in 1 cup of cheddar cheese, jack cheese and goat cheese. Stir for 30 min.
3. Preheat oven to 350 F.
4. Remove skillet from heat and sprinkle rest of cheddar on top. Put skillet in over for 10 minutes, then broil 3-4 minutes, until cheddar is lightly browned. Serves 4 – 6.
Grown Up Mac and Cheese
4 ounces thick-sliced bacon
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Make a basic white sauce, and melt shredded cheese into it. Pour over cooked macaroni.
Either that or just get Velveeta Shells & Cheese and be done with it.
"Boil water, add a little salt, cook the pasta in it. After cooked and drained, add butter, sour cream, grated cheese of choice (can be a mix of cheddar & other cheeses). After the pasta is wet and the cheese melted, add grated parmigiano. Serve."
Huh? After you mix all the ingredients together, aren't you supposed to BAKE the mac and cheese?
SOUR CREAM? WTF?
Why the fuck would you bake something that's already cooked?
Pick up phone, call Delicatessen in Soho, order Mac & Cheese, pay delivery boy.
LOL @ R26!
Don't get Kraft until they change the recipe. There's two food dyes to give it the orange color, and they're not considered safe. They were phased out in Europe, but nothing changed here, until two women decided to publicize it and started a petition. Kraft relented and agreed to reformulate their American M&C like they have for European markets. But the change hasn't taken place yet. The women aren't satisfied because it's just the tip of the iceberg, but at least it's a start.
Stop it. Just STOP IT. I am still trying to master GRILLED cheese and now you want to throw MACARONI in. I am NEVER going to get this.
Is it Macaroni and Cheese or Cheese and Macaroni?
"Why the fuck would you bake something that's already cooked?"
I feel bad for today's young people, they are so lazy and clueless.
Stirring up the ingredients in a pot, doesn't mean they are cooked!
Traditionally, mac & cheese is baked in a Pyrex pan after the ingredients are mixed in a bowl, the only cooked ingredient in mac & cheese would be the elbows, or the shell macaroni, which is added to the mixture.
That's how my mom cooked home made mac & cheese, she baked it in a large Pyrex pan. She never used Velveeta either!
Most of you probably grew up in households with none or very few home cooked meals. My mom had a career, yet still cooked and baked because she enjoyed cooking. My father also cooked and was an amazing baker. My paternal grandparents owned a bakery and passed on their knowledge.
Great recipe, R4. I'm not one of those "make a roux" people who starts with flour for a cheese sauce. Coming up as a kid, I had my mac and cheese made for me similarly to the way you described it--no flour involved.
OP, there's a great recipe on epicurious.com that has a panko crumb crust, should be easy to find.
I have to have vegetables in mine such as broccoli or leek, otherwise I feel closer to death.
These are great but I think we all still know nothing is better than Kraft.
If you like cancer, r37.
That's an actual link at r30. Some of the stuff there looks pretty good (not healthy, just good).
We still know nothing beats Kraft. Cancer or not.
R33, my parents made everything from scratch, including making bread with every meal.
And mac-and-cheese is made on the stove-top. In a sauce-pan. And served. There's no unnecessary "baking" step required. Just great, creamy, delicious mac-and-cheese (they created many variations using dozens of varieties of cheeses).
Again: it's all cooked. There's no need to bake it. And that's not "the way it's done". Nobody in my extended family has ever done that. Why would they? It's completely redundant and unnecessary.
R41, you should get out more. There is such a thing called baked macaroni and cheese. How sad that you have such a limited palate.
People bake Macaroni and Cheese because it gives you an entirely different texture. It's all about preference.
Some of you are such idiots.
R42, I know very well some people bake mac-and-cheese.
I'm pushing back against the assertion that baking is the "only" way to make them, or that you need to bake it because it's "not cooked". That's all just bullshit.
And anyone else who thinks baking Mac & Cheese is done on the stove top or redundant in the oven.. the traditional Mac & Cheese recipe is done IN THE OVEN. It's a casserole dish.
r39, that reminds me of the Gilda Radner joke about guys preferring skinny girls with cancer, to fat girls. It's a joke until it happens to you, as it did to Gilda.
Well, sorry your hillbilly family never understood the French principle of multiple cooking methods, R41.
But similar to microwaving your Stove Top stuffing in a bowl and bringing it to the table, your version of Macaroni and Cheese might lack a complexity of flavor and texture that you would get if you made a roux into a bechamel, added cheese and spices, and slightly underdone pasta that would absorb sauce and flavor in a second cooking method.
Then, you may want to introduce the mixture to dry oven heat to concentrate the cheese flavour and provide a contrast soft and crunchy textures, one that non-Americans prefer over having all their cud pre-chewed, as your Appalachian kinfolk might prefer.
Open a Julia Child book on the rationale for cooking technique before you put your Kool-Aid recipe on the wine list.
Just look at yourselves.
BTW. I can't stand any Mac & Cheese that uses egg. I find it disgusting. Anyone else?
most of all, you should make it with love
R50 and an uncircumsized penis.
Datalounge queens have more food issues than a room full of teenage underwear models.
R47, your attempts to be superior just make me laugh.
Both my parents are gourmet cooks, and solidly upper middle class. I find you hilarious in your pompous arrogance.
You clearly didn't get what I was saying, so you should probably just stop.
Yes, some people like "crunchy" mac&cheese. I am not one of them. I like it creamy. And I make it with a roux, and melt cheese into it. Again, all from scratch. I assure you, I've had better mac & cheese than you in my life (and I've had a nice long life).
But go ahead. I'm SURE preferring baked mac & cheese makes you SUCH a superior person (giggle).
[quote] I assure you, I've had better mac & cheese than you in my life (and I've had a nice long life).
Go outside and say that out loud to the first person you see. It should be instructive.
Once you've made your mac and cheese drizzle some truffle olive oil over it.
No, R49, I love it. Egg acts as a binder for when you bake it.
[quote]Go outside and say that out loud to the first person you see. It should be instructive.
I was speaking to someone who seemed to think this was vitally important. I have no illusions that it's utterly trivial.
Wait wait wait...
R53 you're trying to call out R47 for having a superiority complex?
Enjoy your mac & cheese that's better than anyone else has ever had the good fortune of eating.
R58, you don't comprehend what you read very well do you. (sigh)
But yes, I am mocking him for his completely off-target attempts to mock me.
I make a version of Martha's "Mac & Cheese 101," with cheddar, gruyere, and Parmigiano-Reggiano. It's roux-based and it goes in the oven for 30 minutes. It has buttered bread chunks on top (that's for the benefit of anorexics R30 and R48).
As for the baked v. not baked controversy (which I did not know existed until today), yeah, I bake it. If you don't bake it, Rwhoeverdoesn'tbakeit, doesn't the leftover portion become congealed beyond further edibility? Do you mix anything with the cheese doing it that way?
I love just plain cavatappi with P-R and a little butter, so I don't automatically dismiss unbaked M&C, but that's a lot of cheese you're working with. I'd hate to see it all separate when you reheat in the next day.
Paula Deen. Why the fuck did anyone not mention this?
Keep typing, R53/7/9. It's like watching Romney at the 'proceed Governor' moment of the Presidential debates.
[quote]doesn't the leftover portion become congealed beyond further edibility?
What left-overs? Because I'm not trying to fill a casserole dish, I make just enough for the number of people eating. I've never had left-over mac & cheese.
It's really easy to make just one serving too.
And I don't have to wait over half an hour to eat either.
Only in your imagination, R62 :-)
R63 Just a regular roux, or thicker? It actually sounds very good. And yes, easier, though I never make M&C as a last-minute dish. Yours could be kind of last minute, though.
My reading comprehension is just fine, thanks.
But it's typical of people like you who once get called out for something to then say, "I was just being sarcastic and you didn't get it."
Um, yeah, that wasn't sarcasm, you were trying to act superior and several of your previous posts have shown the same.
But (sigh), it's obvious you have no self-awareness.
[quote]We still know nothing beats Kraft. Cancer or not.
Only to those of you unfortunate enough to have grown up eating Kraft. I think Kraft tastes like chemicals instead of food.
I have never eaten Kraft.
R66, and you have no psychic ability, and no awareness of how bad your reading comprehension is... but obviously can't stand being called out. Whatever. I know what I meant, and who I was talking to, and why... even if you don't.
Ha.. we all know why.
But you just keep telling yourself that.
If thats the case you also lack communication skills because R66 isnt the only one who reads you that way.
R71, then explain it to me.
Someone gets all superior. So I specifically say to them, with them as the audience, that I've probably eaten better mac & cheese than them ... mocking their "superiority". Nowhere did I claim that was important... the person I was talking to claimed it was.
So why aren't you all over HIS case? Hrm?
Yeah, I don't get why you're reacting the way you are to me... and reacting to things I didn't say and don't feel and am not. It's just weird. You're projecting a lot maybe?
What R60 said. Martha Stewart's recipe. It's the best. I have dreams about it.
Uh Im not reacting any way to you. I just commented that the person at R66 has a point. You didnt come off as being sarcastic. The tone of your reply and subsequent ones do sound like youre trying to come off as superior.
I didnt say thats actually how you meant it- Im saying thats how youre coming off. At least to more than one person.
And yet you're still going after me, who is MOCKING someone who was going all 'superior', and not that guy? Why is that? Hrm?
Perhaps you should re-read R47, who is the one I was replying to?
(just shaking head)
How am I "still going after" you. I made two comments and certainly the last one I made can in no way be construed as going after you.
R76 Don't bother. This guy just doesn't get it.
R77, don't worry. You can't explain it either, so ...
R58 didn't get it and got inexplicably offended, and it's somehow [italic]my[/italic] problem?
Apparently no one got it and no one is getting it R80. You're just too smart for everyone.
Now who the fuck cares?
Why are you still harping on it?
Can we get back to delicious Macaroni and Cheese or Cheese and Macaroni?
And thank God none of you bitches mentioned putting shit in it like Tuna or Beef.
R73 is correct. Martha Stewart's macaroni and cheese recipe is excellent. I admit I'm thinking seriously about that two tablespoons of dry mustard called for in the Pioneer Woman's recipe.
My mom always made it with a teaspoon of dry mustard in the sauce. And always finished with freshly ground black pepper when served.
Most people with actual tastebuds get some tomato or other acidic flavor into mac 'n cheese. Otherwise it sits like a brick on your stomach.
I always combine it was vegetables r84, boiled in with the noodles for the last 5 minutes. I've had it with tomato slices too and that's also yummy.
I top it with slow-roasted, shredded pork, and crispy onions.
I've always served it with sliced tomatoes when they're in season.
I'm definitely going to try it with dry mustard next time. I'm not crazy about mustard, but Pioneer Woman said the dry mustard rounds out the flavor without adding a detectable flavor of its own. I know she has said her husband and sons are picky about anything unusual, so she probably knows.
Everyone uses mustard and nutmeg, but this is one dish that can use the brightening taste of cardamon!
I hate when people add nutmeg. I don't know why. I love nutmeg in other contexts (cookies, cakes, that sort of thing). But not in mac & cheese or in fettuccini alfredo (it seems to be a weird regional thing).
Just a pinch or trace of cardamom can be good.
And yes, R87, the dry mustard doesn't add a mustard taste at all, it just deepens the flavors.
Thanks, R89. That gives me something new to try.
A pinch of cardamom might be nice too.
I love bitchfights in the food thread. YOU WERE TOO ACTING SUPERIOR!
Mac and cheese restaurants are the new cupcake shops.
[quote] I've had it with tomato slices too and that's also yummy.
Use of "yummy" = 350 lb frau
Cook the macaroni. Combine melted margarine (2 sticks), cheez-whiz, velveeta and then just microwave that mess. Pour over cooked pasta and serve. If it's a special occasion I add a few hot dog bites.
*Boil 2 cups of macaroni noodles in salted water. Drain, rinse with cold water. Add a little butter to the noodles.
*Mix 16 oz of shredded/grated sharp cheddar cheese with a little Velveeta. You can try to grate the Velveeta or cut it up or cube it. Use maybe 1/2 cup to 1 cup of Velveeta. I wouldn't use that shredded stuff in the bag that they have out now, just buy the brick and cut it yourself.
*Whisk 2 eggs in a bowl with 2 cups of Evaporated milk. Add a dash of hot sauce. Add a little salt and pepper to taste.
*Layer some noodles, some cheese, some noodles, some cheese in a casserole dish. 13X9.
*Gently pour the milk and egg mix over the noodles and cheese. Sprinkle with paprika.
*Cover and bake at 350 for 30-40 minutes until the custard sets. Let stand before serving.
The recipe linked at R22 is my standby. I don't even bother to put extra cheese on top and bake it in the oven; I just make the cheese sauce and mix the cooked pasta in. Everyone I've served it to says it's the best they've ever had. The ground mustard really makes it, I think.
Do NOT forget the egg while making the sauce. I did this recently and I was very sorry.
If you aren't making your own pasta don't do this dish! Also sour cream and paprika instantly transforms it into Macaroni Romanoff.
R95 = basura blanca
R98: Do you have one of those electric machines that makes tubular pasta, or do you make something more like lasagne?
Anyone who hasn't had a baked M&C doesn't know the joy of eating the crusty part on top. Even without breadcrumbs on top.
Panko crumbs crunch top. Excellent.
Anybody ever use corn or pinneapple?
R101 both sound like a recipe for vomit.
Not necessarily. The OP probably used a cheddar cheese that was aged or too sharp. With some notable exceptions, aged cheeses aren't usually the best for cooking. They tend to separate into oil and milk protein particles. Really nasty. Young cheddars are best for mac and cheese. Better yet, you can mix the cheddar in with some not too old Gruyere for a really nice flavor.
Boiled elbow macaroni put into a greased casserole dish. Stir in some ham(finely diced);shredded aged cheddar; a sprinkling of Parmesan. Pour on enough whole milk to completely submerge everything, bake at 350 until the top is crusty. Shower it with lots of FGBP, and serve. Rarely any leftovers.
[quote]Soho Grand's Signature Mac & Cheese Recipe Share Wednesday, March 4, 2009 at 5:45pm Â· 1 Lb Black Diamond Cheddar, grated Â· 3 oz Monterey Jack Cheese, grated Â· 3oz Provolone Cheese, grated Â· 2 lbs Cavatappi Pasta (or any pasta shape, ie macaroni) Â· 1/4 bottle of Beer Â· 3 oz chopped Onion Â· Small bay leaf Â· 1 sprig of thyme Â· 1 small Cloves Â· Â½ Tsp Nutmeg Â· Â½ Lb Butter Â· 1/3 Gal of Milk Â· 1/3 Cup Flour
Can you fucking people at least TRY to make things legible and properly formatted?
For a twist, get some of that herbed cheese (Boursin?), put it in a bowl with some of the pasta water to make a sauce. Toss w/ cooked pasta. Not the usual mac'n'cheese, but not half bad and it only takes about 10 minutes.
Try adding a variety of cheeses. Try not to choose anything that is stringy when hot, for ex. mozzarella. Toss in plenty of chopped, fresh chives. Don't be afraid to add spices or seasonings, for ex. southwestern spices coupled with Jack cheese or maybe a blend of cheeses. I use sharp Cheddar plus whatever I care to experiment with. I also make more cheese sauce than the a recipe will call for, SOMETIMES. Chopped tomatoes in Mac n cheese is good. Peel and seed in hot water first, however.
Just look for the 7 cheese recipe, it's great.
The best is a traditional Mornay sauce with a salty, acidic addition or two.
2 oz flour, 2 oz butter, cook on medium low for a full two minutes. Then add 16 oz. heavy cream, salt, pepper. Cook on medium until smooth and heavy, take off heat, and add half a cup of pecorino romano, and a teaspoon of parlsey flakes, and a half teaspoon of paprika. Do not substitute cow's milk romano. If you can't find pecorino romano, use half a cup of gruyere and half a cup of parmesan instead. That is your sauce to go with your macaroni. But to spice it up, as some chopped bacon and sundried tomatoes.