ISO: YOur favourite Mac and Cheese recipe!

[kima]

My DD is coming tomorrow and I am planning on making her favourite foods.
She adores Mac and Cheese and I'd like to make the best one possible! It doesn't have to be light just homey and good!
Any recipes to share? Or links?
Thanks so much!:)

[PAMMELA]

This I got from my MIL and it's a family favorite and I always get asked for the recipe:

MACARONI & CHEESE

1 lb. large elbow macaroni or small shells (any type would work)
1 stick butter or margarine
1 onion, grated with a metal hand held grater
1 lb. Velveeta cheese, sliced thin
1/2 lb. Sharp cheddar, grated (sharp is a must)
2-1/2 C milk (I use 1%)
2 TB flour
Salt & pepper to taste
2-3 slices bread, grated fine (any bread will work)

Preheat oven to 350. Cook pasta according to package directions, drain and set aside. Melt butter or margarine in a medium saucepan. Add in almost-liquefied onion and sauté for about 3 minutes. Add milk and flour to margarine and onions and heat over medium heat until hot, but NOT boiling. Add the Velveeta, piece by piece, allowing each piece to melt before adding the next, stirring constantly. Add the cheddar cheese slowly stirring to melt. When all cheese is melted, put the cooked pasta into a greased 9x13 baking dish, pour the cheese mixture over pasta and mix until blended. Top with the breadcrumbs and bake until topping is lightly toasted, about 30-40 minutes.

[Canice]

Hiya, Maureen! I serve this with Jewel's Garlicky Green Beans! I guess one would want to double this for a crowd, but it makes a good sized pan as-is:

Canice's Mac n Cheese
8 oz. cellentani (in case you’re unsure of this one, it’s the hollow curlicues)
1 small shallot, minced
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. cayenne powder
1 generous tsp. dry mustard
1-1/2 cups whole milk (room temperature)
Quick grating of nutmeg
8 oz. shredded cheese:
sharp white Cheddar
medium orange Cheddar
Fontina Val d’Aosta
(plus) 1/4 cup grated Parmesan
2 tsp. parsley flakes
1/2 cup buttered fresh bread crumbs

Cook macaroni for 1/2 the time directed on package. Drain. Heat oven to 350F.
In a medium saucepan, melt butter. Stir in shallot, flour, cayenne, mustard. Whisk in milk. Cook and stir until thickened, about 5 minutes. Add nutmeg.
Combine 4 cheeses, reserving 1/4 cup. Add remaining cheese to sauce; stir til melted. Mix in macaroni and parsley. Pour into 8” baking dish and top with remaining cheese and buttered breadcrumbs. Bake 25 minutes.

(With any baked pasta dish I cook the the pasta only about half the time stated on the package because it will finish cooking in the oven; otherwise it is too mushy for me.)

[kima]

Thanks guys! Both those recipes look great!

It's hard when you ask for recipes here because you always get a plethora of wonderful ones and you have to choose.
But I know others will appreciate the choices too!
Thanks again!
(I have to decide soon as my DH is going shopping for me.)

[kima]

DH blanched when I told him he needed to buy some Fontina Val d'Aosta cheese....(I have never heard of it either..... Velveeta he can handle!!!):D
He's going to do his best....

[Barrie]

This is the hands-down favorite in our house. Very rich, but absolutely worth the calories. It's a Martha Stewart recipe.

MACARONI AND CHEESE RECIPE

You can easily divide this recipe in half; use a
1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

[automatically]

this one is from a book called "macaroni and cheese" by joan schwartz. it's a collection of recipes from great chefs. i've made about 10 of them and this is my favorite so far:

baked four-cheese pasta

8 tablespoons butter, plus extra for the baking dish
1 pound penne pasta
4 cups whole milk
6 tablespoons flour
1 1/2 teasoons kosher salt
1/4 teaspoon cayenne pepper
2 cups (1/2 pound) grated sharp cheddar cheese
2 cups (1/2 pound) grated asiago cheese
3 cups (1/2 pound) grated fontina cheese
1 cup plain bread crumbs
1/2 cup (2 ounces) grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

1.) preheat oven to 350. butter a 9x13 baking dish or a 2 1/2 quart casserole

2.) bring 6 quarts salted water to a boil. add the pasta and cook, stirring occasionally, until al dente, 10-12 minutes. drain the pasta and rinse with cold water. drain again and place in a large bowl.

3.) in a med. saucepan over med. heat, bring the milk to a boil. remove from heat.

4.) in a med. heavy-bottomed saucepan over med-high heat, melt the 8 tablespoons butter. reduce the heat to low and whisk in the flour, cooking for 3-4 minutes. be careful not to brown the mixture. slowly add the hot milk, whisking constantly (constant whisking will ensure that there are no lumps). add the salt and the cayenne pepper, raise the heat to medium, and simmer, stirring constantly, until the mixture has thickened (8-10 minutes).

5.) remove from the heat and add 1 cup each of the grated cheddar, asiago, and fontina, whisking until the cheeses are melted. pour the cheese sauce over the pasta, tossing to coat the pasta evenly.

6.) place half of the coated pasta in the buttered baking dish and distribute the remaining grated cheddar, asiago, and fontina over the top. cover with the remaining pasta.

7.) in a mixing bowl, toss together the bread crumbs, parmesan, and melted butter. pour the heavy cream over the pasta and evenly distribute the bread crumb mixture over the top. bake on the middle shelf until the top is light brown and the mixture is bubbling, 30-35 minutes.

enjoy!
-chris

[kima]

Well i told DH to buy a variety of cheeses so I would ready to make anything! He got a good selection including white sharp cheddar, Danish Fontina (no French to be found), Gruyere,Parmesan and Gouda.
I may fool around with these cheeses based on all the recipes here.
Thanks so much.....I may have to have a wine and cheese party later in the week!:)

[Grace]

Originally posted by kima
I may have to have a wine and cheese party later in the week!:)

Can I come??!! :D

[Canice]

Oh, you definitely won't go wrong with that selection of cheeses and a bunch of recipes! I see a brand new recipe coming on.

automatically, I have to ask which recipes you've made from that book? Have you had the London Mac n Cheese? I've had the book for a good two years and don't think I've made one actual recipe from it yet (but have used it for ideas). It's a very fun book.

[kima]

[QUOTE]Originally posted by Grace


Can I come??!! :D [/QUOTE


I guess so!:D :D ;)


I think I'll use MS has a guideline- after all it will be perfect!;)

[ellen6242]

I used to post to a message board on another web site where you were expressly forbidden to use the words jello/velveeta/cool whip. It was in the rules which were posted daily. I'd like to post the mac and cheese recipe my mother always made, but it does have velveeta in it. I hope no one beats me up :)

Ellen

Ellen's Mom's Macaroni and Cheese
Please note that none of the cooks in my family ever measured. So this is basically a recipe where you put in as much or as little as you like!

1 pound elbow macaroni
Velveeta
3/4 milk
bread crumbs

Cook the elbows and drain. In a casserole dish, make a layer of macaroni, then a layer of velveeta. Finish with a layer of macaroni. Pour about 3/4 of a cup of milk over the mixture and sprinkle with bread crumbs. Bake at 350 until the top is browned and the cheese bubbles.

[kima]

Hey Ellen! Velveeta,jello and cool whip are just fine around here.

Just watch what you combine them with!:D :D :D

[Canice]

How many pies did my mother make out of jello and cool whip?
Many, many, many pies.

I used to be on a cooking board where there were only two forbidden words: One always came out "butter or *********" :p

[AndreaU]

Originally posted by kima
Hey Ellen! Velveeta,jello and cool whip are just fine around here

... just not in the same recipe!


My favorite mac & cheese comes in a blue box with the name "Kraft" across the top! :P

Does anyone have this cookbook? http://a1055.g.akamai.net/f/1055/1401/5h/images.barnesandnoble.com/images/4770000/4775353.gif I've seen it kicking around some stores but have yet to indulge. I'm sure there are some great versions in it.

[ellen6242]

Evidently the board I was posting on was made up of some very pretentious, high-fallutin' people who thought certain ingredients were beneath them. I like it much better over here - I've only come in contact with really nice, down-to-earth people who embrace my love of cool whip and velveeta :)


Ellen

[Canice]

Andrea, that's the book automatically and I referred to! You have to have a note from your doctor before they'll sell it to you :p .
Simply Organic makes a decent boxed mac n cheese but I know the blue box has a lot of faithful fans. I guess you love it or you hate it.

[kima]

We like Annie's Peace Pasta- you buy it in HF stores. Very cute shapes.
(Of course Kraft's blue box is a Canadian staple and one I indulge in from time to time.
I dare someone to find a recipe with Jello/Cool whip and Velveeta!

[Holly in KC]

Maureen - thought I'd add one more for you to choose from. Glad too here you like Velveeta, 'cuz it makes it creamy! The recipe is from Don Mauer's A Guy's Guide to Great Eating

Did your mom make macaroni and cheese when you were growing up? Mine did: the best I'd ever tasted. Her secret was Velveeta, an odd 'process cheese product" that doesn't need to be refrigerated until it's opened. The downside of her recipe was that 50% of the calories were from fat..

Partly inspired by Pam Anderson's The Perfect Recipe, which notes that evaporated milk makes a smoother sauce, I created a new version, this time using a combination of evaporated milk, Velveeta Light, reduced fat cheddar and cottage cheese. This sauce was virtually indistnguishable from my mom's. No mamby pamby servings here!

Most Excellent Macaroni and Cheese
2 teaspoons salt, divided
1 pound dried macaroni
1 12 ounce can fat-free evaporate mile
1/2 cup 1% milk (I used skim - its what we have on hand)
1 1/2 teaspoons dry mustard, dissolved in 2 teaspoons water to make a paste
2 tablespoons cornstarch
8 ounces Velveeta Light
4 ounces reduced fat sharp cheddar
1/3 cup 1% cottage cheese (Not Light & Lively brand)
1/2 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup nonfat sour cream

Bring 5 quarts water to a rolling boil. Stir in 1 1/2 teaspoons salt. Add the macaroni and stir until the water returns to a boil. Reduce the heat slightly and boil for 8 - 10 minutes, or until a piece offers a little resistance when bitten. Drain and return to pot.

Meanwhile, whisk together the evaporated milk, milk, mustard paste and cornstarch in a medium saucepan. Place the saucepan over medium heat and, stirring, bring almost to a simmer. Add the Velveeta, cheddar and cottage cheese, the remaining 1/2 teaspoon salt, and black and cayenne peppers. Cook, stirring, until the cheese melt and the sauce thickens slightly. Stir in the sour cream and remove from the heat.

Pour the sauce over the macaroni and cook, stirring over medium low heat, until heated through, about 1 minute.

Nutrition information per serving (serving size is 1 1/4 to 1 1/2 cups): 381 calories (16.5% from fat), 6.9 g fat (3.7g saturated), 21.8 g protein, 55.5 g carboydrates, 14 mg cholesterol, 795 mg sodium.

[Little Bit]

Originally posted by kima
I dare someone to find a recipe with Jello/Cool whip and Velveeta!

Couldn't you just make a jello/cool whip pie, and mix it with some Velveeta fudge?? Sorta 'Velveeta Fudge chiffon jello pie' ?

[kima]

Originally posted by Little Bit


Couldn't you just make a jello/cool whip pie, and mix it with some Velveeta fudge?? Sorta 'Velveeta Fudge chiffon jello pie' ?

Why yes you could! Good idea Litle Bit!

Thank you for the Don Mauer recipe- I am going to print these all off.


Here's an idea- anyone want to join me in a M&C challenge. We each pick a recipe that we have never made before and do a review?
If so I'll make MS' recipe!:)
And if I am the only one...well we really like Mac and Cheese around here so worries!

[AndreaU]

Originally posted by kima
Hey Ellen! Velveeta,jello and cool whip are just fine around here

... just not in the same recipe!


My favorite mac & cheese comes in a blue box with the name "Kraft" across the top! :P

Does anyone have this cookbook? http://a1055.g.akamai.net/f/1055/1401/5h/images.barnesandnoble.com/images/4770000/4775353.gif I've seen it kicking around some stores but have yet to indulge. I'm sure there are some great versions in it.

[boisewinesnob]

I notice that none of these mac & cheese recipes call for any chocolate :confused:







just kidding!!!!

See my smart-alec comments on the Velveeta Fudge thread for clarification ;) :D

BTW, Ellen, I personally don't like Velveeta or cool whip, but I certainly won't judge anyone who does; my DH and sons love that stuff and they are perfectly nice people :cool:

[Canice]

Most impressive case of gremlins! (Re Andrea's posting-s)

[Kayaksoup]

The one and Only I have ever made (apart fron good ole KD)

AB'S Mac and Cheese
Ingredients:
1/2 Pound(s) elbow macaroni
6 Tablespoon(s) butter
3 Tablespoon(s) flour
1 Tablespoon(s) powdered mustard
3 Cup(s) milk
1/2 Cup(s) yellow onion, finely diced
1 bay leaf
1/2 Teaspoon(s) paprika
1 large egg
12 Ounce(s) sharp cheddar, shredded
1 Teaspoon(s) kosher salt
1 Pinch(s) ground black pepper
1 Cup(s) 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 half of the butter (3 tablespoons). 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, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. 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 other half of the butter (3 tablespoons) 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

[susan_foster]

Here's my favorite - and bonus, it's fairly light!


* Exported from MasterCook *

Macaroni and Cheese - WW VV

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups elbow macaroni
1 cup 1% low-fat milk
1/2 onion -- grated
2 tablespoons unbleached flour
2 garlic cloves -- crushed
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
pinch nutmeg
4 ounces sharp cheddar cheese
1 tomato -- diced
1 tablespoon chopped basil

Preheat the oven to 350 degrees. Cook the macaroni according to package directions. Drain and keep warm.

In a large saucepan bring the milk, onion, flour, garlic, mustard, salt, pepper, and nutmeg to a boil. Cook, stirring constantly, until thickened, 3-4 minutes. Stir in the cheese in batches until it's melted and the sauce is smooth; stir in the macaroni, tomato, and basil.

Transfer the mixture to a shallow 1-quart casserole. Bake until golden, 35-40 minutes; cool slightly before serving.

Source:
"WW Versatile Vegetarian, p. 138"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 247 Calories; 11g Fat (38.5% calories from fat); 13g Protein; 25g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 478mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : 6 points!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Susan

[pinky]

Cook's Illustrated has a recipe for Mac n' Cheese in their book The Best Recipe, and I think it calls for making it on top of the stove, with cheese, milk, and eggs and I think some mustard, and it's suppossed to be the real deal - they say making it with a bechemal is macaroni with cheese sauce as oppossed to macaroni and cheese. i always find it so interesting that people's ideas of mac and cheese are so varied., and different people respond to them differently. One of my friends HAS to have tomatoes, and another must have mostly breadcrumbs. Some of my friends have to have it without a bechemel, and some must must must make it with a bechamel base.

I've also found that i like Velveeta in my mac and cheese a lot. I think it adds that creaminess that you don't get from another cheese (probably because it's processed, but darn, it tastes so good!) But I always think you should have a few kinds of cheese - it makes it more interesting.

[AndreaU]

Canice- sorry I didn't catch the reference to the cookbook by automatically... I guess I was so focused on the visual of the cover and I didn't connect the author's name (which I didn't know anyway until I went searching for the book online). :o

And what is up with those gremlins? Did someone feed them after midnight or get them wet? Apparently I posted twice but something like an hour and a half apart... odd, very odd.

[catharine]

Originally posted by pinky
Cook's Illustrated has a recipe for Mac n' Cheese in their book The Best Recipe, and I think it calls for making it on top of the stove, with cheese, milk, and eggs and I think some mustard, and it's suppossed to be the real deal - they say making it with a bechemal is macaroni with cheese sauce as oppossed to macaroni and cheese.

I picked up CI at Whole Foods this weekend and there is an article in there on the best mac n' cheese. Not sure if it is the same as the one in the book, but I would hope it would be a new recipe. Anyhow, I don't have it with me, but it looked really good. If you are interested I can post it later.

[sab1976]

Originally posted by Barrie
MACARONI AND CHEESE RECIPE

You can easily divide this recipe in half; use a
1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

This is our favorite too. So rich and cheesy. I always have to remember to cut the recipe in half though because it makes a lot and isn't the best thing for you.

[bobmark226]

Originally posted by AndreaU


... just not in the same recipe!


My favorite mac & cheese comes in a blue box with the name "Kraft" across the top! :P

Does anyone have this cookbook? http://a1055.g.akamai.net/f/1055/1401/5h/images.barnesandnoble.com/images/4770000/4775353.gif I've seen it kicking around some stores but have yet to indulge. I'm sure there are some great versions in it.

I do and I love it. I got it last summer and made at least a half dozen different ones. This is where I originally found the Bayless "New Macaroni & Cheese" version I'm especially fond of.

But wait! No thread of this ilk would be complete without "The Lady's Cheesey Mac" for those too lazy to whip up a bechamel.

The Lady's Cheesy Mac Recipe courtesy Paula Deen


Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings
Nutritional Information: No way!


4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.


BOB