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Jan 22, 2005 11:36 AM

Nor Easter comin! Best Mac and Cheese recipe??

  • f

We are hunkering down and waiting for the snow. Hit the stores earlier in the week so we are not out with the crazed lunatics today and I have a well stocked pantry. What could be better then a creamy bowl of baked mac and cheese with a crunchy top to eat in front of the fire? Any one have an amazing recipe? I have the usual suspects on hand, cheese, milk, butter, pasta, breadcrumbs plus assorted mushrooms, peas etc if veggies are required.


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  1. If you have a good bechamel recipe, some gruyere (though I like to mix it up with milder cheeses too - queso quesadilla is my secret weapon) and know how to boil pasta, you should be able to cobble it together from there. Never fails to satisfy. Yum.

    4 Replies
    1. re: snackish

      I second using the bechamel method and make more than you think you are going to need to get it really creamy. Also butter the sides of the dish you are going to bake it in and sprinkle with freshly grated parmesan cheese. This helps give it a flavorful crust. I make fresh bread crumbs either in a blender or food processor and then sautee them in butter and use that to top the dish. The texture is much better than using dried crumbs. Sometimes I add well drained chopped tomatoes and sometimes ham bits but plain is good too.

      1. re: Candy

        I had some panko in the pantry once and topped the m&c with that mixed with some parmigiano with nice results.

        1. re: Kimm

          Try, melting butter in a skillet and adding the panko and then sauteeing. Add the parm with some paprika before spreading over the top. The butter really makes a difference and I find panko fine but the dessicated grocery store crumbs are nasty.

          1. re: Candy

            Writing it down ... Thanks!

    2. Here’s one I tweaked from Cooks Ill.
      1 Can, (12 ounces), Evaporated Milk,
      2 Large Eggs,
      1/8 teaspoon Cayenne Red Pepper,
      1/4 teaspoon Sweet Paprika,
      1/4 teaspoon Ground White Pepper,
      1 teaspoon Dry Mustard,
      2 teaspoons Kosher Salt,
      2 Tablespoons Unsalted Butter,
      1/2 Pound Elbow Macaroni,
      8 Ounces Sharp Cheddar Cheese, Grated,
      One Cup Bread Crumbs, (Optional),
      1- Preheat oven to 250F,
      2- Into the evaporated milk add eggs, cayenne, paprika and white peppers, mustard, salt and mix. Set aside,
      3- Cook Macaroni to firm, and drain cooking water into baking casserole dish to pre-heat dish,
      3- Put the drained macaroni back into the cooking pot and at low heat. Add butter to melt.
      4. Pour 1/2 egg mixture over noodles along with 1/2 of the cheese; stir until combined. Add the remaining egg mixture and cheese and combine.
      5- Pour Mixture into warm casserole dish, add the bread crumbs to the top and bake till firm, about 10 minutes.

      Frank In Southern CT

      1 Reply
      1. re: Frank

        yup -- this is the best one. i've used only one egg with great results.

      2. This is an unconventional Mac & Cheese, but very tasty. (Believe it or not, risotto in texture.)


        2 Replies
          1. re: snackish

            Funky, but good.

            I sometimes add chopped sausage (turkey because it's fatty enough) or ham--makes a tasty breakfast. Freezes nicely--unbaked.