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Homemade Mac and Cheese recipe
4/9/2012 10:15:00 AM
Who's got the best Homemade Mac and Cheese recipe? Not looking for anything overly complicated or fancy. Just a basic tasty mac and cheese recipe.
Thanks
Thanks
4/9/2012 10:37:57 AM
Not OVERLY complicated but WELL worth the effort
Alton Browns Mac and cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
16 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
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. 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 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.
Remember to save leftovers for fried Macaroni and Cheese.
For friend Mac and cheese –– which IMMHO is better that the mac and cheese the first day, refrigerate overnight. Cut into blocks, I like about 1.5X1.5X3. Dust in flour. Dip in egg wash, coat in panko bread crumbs. Now fry in a pan with about 1/8 inch of oil/butter mix. Turn so all sides are golden brown.
DO THIS you WILL NOT BE DISAPPOINTING.
Alton Browns Mac and cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
16 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
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. 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 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.
Remember to save leftovers for fried Macaroni and Cheese.
For friend Mac and cheese –– which IMMHO is better that the mac and cheese the first day, refrigerate overnight. Cut into blocks, I like about 1.5X1.5X3. Dust in flour. Dip in egg wash, coat in panko bread crumbs. Now fry in a pan with about 1/8 inch of oil/butter mix. Turn so all sides are golden brown.
DO THIS you WILL NOT BE DISAPPOINTING.
4/9/2012 10:56:42 AM
Originally Posted By walt_l:
Not OVERLY complicated but WELL worth the effort
Alton Browns Mac and cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
16 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
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. 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 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.
Remember to save leftovers for fried Macaroni and Cheese.
For friend Mac and cheese which IMMHO is better that the mac and cheese the first day, refrigerate overnight. Cut into blocks, I like about 1.5X1.5X3. Dust in flour. Dip in egg wash, coat in panko bread crumbs. Now fry in a pan with about 1/8 inch of oil/butter mix. Turn so all sides are golden brown.
DO THIS you WILL NOT BE DISAPPOINTING.
Not OVERLY complicated but WELL worth the effort
Alton Browns Mac and cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
16 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
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. 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 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.
Remember to save leftovers for fried Macaroni and Cheese.
For friend Mac and cheese which IMMHO is better that the mac and cheese the first day, refrigerate overnight. Cut into blocks, I like about 1.5X1.5X3. Dust in flour. Dip in egg wash, coat in panko bread crumbs. Now fry in a pan with about 1/8 inch of oil/butter mix. Turn so all sides are golden brown.
DO THIS you WILL NOT BE DISAPPOINTING.
I agree, it's a great recipe. We've mixed in bacon bits, diced peppers, and mushrooms as well, and was not disappointed.
4/9/2012 2:51:11 PM
This recipe is da bomb if you want to spend the money on Gruyere: http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html
Ingredients
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
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 6 tablespoons of butter in a large (4-quart) 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 two more, until
thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1
tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir
well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2
tablespoons of butter, combine them with the fresh bread crumbs, and
sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is
bubbly and the macaroni is browned on the top
4/9/2012 2:56:11 PM
http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
We use this one and it's fantastic. We've used all kinds of cheeses in it, since we have so much available here.
Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
Ό cups (1/2 Stick Or 4 Tablespoons) Butter
Ό cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Dont let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
We use this one and it's fantastic. We've used all kinds of cheeses in it, since we have so much available here.
Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
Ό cups (1/2 Stick Or 4 Tablespoons) Butter
Ό cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Dont let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
4/9/2012 4:21:17 PM
4/9/2012 6:08:01 PM
I like the foodwishes recipe on YouTube.
4/10/2012 1:18:49 PM
Thanks guys - I think I'll start with Alton's and work my way down the list! 
4/12/2012 2:20:12 PM
Originally Posted By airgunner:
Thanks guys - I think I'll start with Alton's and work my way down the list!
Thanks guys - I think I'll start with Alton's and work my way down the list!
For a added twist throw it in a smoker if you have one.. But FYI the cheese will take a metric ton of smoke and be over powering.. So don't smoke it to long if you try it.
4/18/2012 3:45:53 PM
When in doubt, add more cheese.
4/22/2012 6:34:43 PM
