Janie Grace Posted May 2, 2012 Share Posted May 2, 2012 Do you have a great mac & cheese recipe you can share? I want to make homemade and the one I make is dry and unexciting. Don't want to use condensed soup, but otherwise, I'm open. THANKS! Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted May 2, 2012 Share Posted May 2, 2012 I just boil pasta, pour home-made cheese sauce over it and top with more cheese before grilling. I can't give you a recipe for cheese sauce as I do it by eye, but anything that only has butter, flour, milk, cheese and flavouring (maybe mustard, salt and pepper) will be the real thing. Laura Quote Link to comment Share on other sites More sharing options...
Melinda in VT Posted May 2, 2012 Share Posted May 2, 2012 The Barefoot Contessa has a wonderful mac & cheese recipe. The cheese sauce has nutmeg in it. Look for her recipe on the Food Network site. Quote Link to comment Share on other sites More sharing options...
mazakaal Posted May 2, 2012 Share Posted May 2, 2012 I do it like Laura with butter, flour, milk, and cheese, but I use a bit of cayenne pepper for my flavoring. I used to use Dijon mustard, but the kids freaked out at the idea of having mustard in the mac & cheese. This is why I try to keep my recipes hidden from them. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Debbie in OR Posted May 2, 2012 Share Posted May 2, 2012 Martha Stewart Living .com has The Best Mac and Cheese recipe. She says you have to make a roux first in order to keep the cheese from separating and to keep it creamy. At any rate, it's excellent. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted May 2, 2012 Share Posted May 2, 2012 I go the white sauce route. Make it thinner than you'd like because it thickens as you bake. Also, my secret ingredient is pepper jack cheese. I don't use enough to make it hot, but enough to perk up the flavor . . .I'd start with 1/3 pepper jack to 2/3 cheddar. I also toss in some parmesan, and a little dry mustard. I would recommend that you grate your own cheese. Pre-shredded has some sort of coating that seems to interfere with optimal creamy meltiness. Quote Link to comment Share on other sites More sharing options...
mumto2 Posted May 2, 2012 Share Posted May 2, 2012 I make it Laura's way. Lots of sauce. Bacon or ham is a nice addition. Cracker crumbs --ritz or club-- are good on top. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted May 2, 2012 Share Posted May 2, 2012 Deen brothers Mac N cheese is my recipe for potlucks. The recipe is always requested. http://www.food.com/recipe/baked-macaroni-and-cheese-deen-bros-320969 Quote Link to comment Share on other sites More sharing options...
Clear Creek Posted May 2, 2012 Share Posted May 2, 2012 Crockpot Mac & Cheese 2 cups of macaroni, uncooked 2 cups of cottage cheese 2 cups shredded cheddar cheese 1 stick of butter 2 cups of boiling water Grease the inside of your crockpot. Put in noodles and cheeses in the order in which they are listed. Slice the butter over the top and pour the boiling water over everything; do not stir. Cover crockpot and cook on high for 2 1/2 hours. Stir before serving. Quote Link to comment Share on other sites More sharing options...
Spryte Posted May 2, 2012 Share Posted May 2, 2012 We use this version of Jamie Oliver's mac and cheese. Super easy and yummy: Grate 8 oz cheddar cheese, 4 oz parmesan and put in metal bowl. While boiling the macaroni (he suggests adding a half head of cauliflower, too, but my kiddo rebels at that healthy extra), put a metal bowl with the grated cheese on top of the pan. Add 1 cup of creme fraiche or sour cream (we like both, just depends what we have in the house). Stir the cheese till it's smooth and the mac is finished cooking. Drain mac, mix with cheese. Finish under the broiler. Quote Link to comment Share on other sites More sharing options...
whitestavern Posted May 2, 2012 Share Posted May 2, 2012 http://xmasfun.com/Recipe.asp?ID=28 A friend made this for a potluck and everyone went crazy for it. It is NOT the healthiest mac & cheese, but it is the best I've ever had. I just made it for a cub scout event and people had seconds and thirds and just raved. It is very very creamy and delicious! Quote Link to comment Share on other sites More sharing options...
Pretty in Pink Posted May 2, 2012 Share Posted May 2, 2012 I make it as the other ladies have described (basic white sauce, heated, add grated cheese) but I use cold milk thickened with cornstarch for the base instead of making a roux with flour. The spices I use are salt, pepper, ground mustard. Use 4 c shredded cheese for 16 oz dry pasta. Yum! Quote Link to comment Share on other sites More sharing options...
Janie Grace Posted May 2, 2012 Author Share Posted May 2, 2012 Thanks everyone! I have always made it with a white sauce (roux) + cheese, but I wonder if I have been making it too thick, and that's why, when baked, it seems dry/not saucy enough. I also only have used salt and pepper -- I bet the mustard helps. Love the idea of pepper jack cheese, too. Thanks for the ideas, ladies... off to try to jazz up my mac and cheese now. :D Quote Link to comment Share on other sites More sharing options...
pfamilygal Posted May 2, 2012 Share Posted May 2, 2012 Boil 12 oz macaroni noodles until al dente. Drain. Mix in: 1 12 oz can evaporated milk 1 egg 1 1/2 lb cheese (I use half jack, half sharp cheddar) Salt, pepper, paprika to taste Spread in baking dish. Dot with butter (1 TBS total) Bake at 350 for 20 minutes. DELISH! Quote Link to comment Share on other sites More sharing options...
Belacqua Posted May 2, 2012 Share Posted May 2, 2012 Fontina cheese also makes a lovely casserole. And if it's something you eat, bacon makes everything better. :) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted May 2, 2012 Share Posted May 2, 2012 Typically, I do what everyone else has said. Roux->white sauce->cheese->seasoning. But, if you want something healthier? This is actually really tasty and gives the idea of mac and cheese: http://www.marthastewart.com/339198/baked-shells-with-winter-squash Quote Link to comment Share on other sites More sharing options...
LBS Posted May 2, 2012 Share Posted May 2, 2012 Mine is similar to others, a compromise. The kids like cheese sauce (white sauce with lots of cheese and some spices, like a dash or Worcestershire or soy sauce.) Husband likes the egg/milk kind. Kids didn't like the totally suspended quality/texture of Dad's fave. So, I mix 1-2 eggs, 2-3 tablespoons of flour, s & p and whatever spices are current faves, into several cups of milk (butter the casserole first, then whisk these ingredients right in the dish.) I boil the pasta, drain, maybe mix with a little butter, then pour into the casserole dish. Then add 2-4 cups of cheese (cheddar, or combination of cheeses) and punch the cheese down into the pasta/milk. So it is a somewhat solid dish, but has some saucy smoothness. Quote Link to comment Share on other sites More sharing options...
scrapbookbuzz Posted May 2, 2012 Share Posted May 2, 2012 I use store bought pasta,boil to al dente, drain, then sprinkle real shredded cheese over it. My kids love it! Quote Link to comment Share on other sites More sharing options...
Bensmom Posted May 2, 2012 Share Posted May 2, 2012 Yum! I can't wait to make some :001_smile: Quote Link to comment Share on other sites More sharing options...
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