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Macaroni and Cheese

TampaAurora Jan 20, 2009 06:23 PM

I've never made mac and cheese beyond boxed types but my husband grew up with it hot out of the oven and crunchy on top. No one knows what recipe was used in his house as a kid or if they do they aren't talking. I want to make this for him, but for someone who doesn't have a cheesy-food making background, I don't even know how to judge a good recipe like the myriad I've found here on Chow.

  1. Shrinkrap Jan 20, 2009 07:02 PM

    Here's a recent mac and cheese thread. Seems to come down to bechamel or custard.


    1. kchurchill5 Jan 20, 2009 07:07 PM

      I have a three cheese mac and cheese with a crunchy topping. Gruyere, Cheddar and just a touch of gorgongonzola, just a tough for a bite, some onions, traditional noodles, bechemel sauce with a crunchy cracker crumb crust. Some flavorful herbs and the best ever.

      If you need the recipe see www.simplykatering.blogspot.com or contact kchurchill5@comcast.net. Glad to send you to it. If you want I can post here, just hate to post long messages.

      Family favorite for over 20 years, passed down from grandma

      1 Reply
      1. re: kchurchill5
        Mellicita Jan 22, 2009 06:57 PM

        I would love to have your recipe.

        I went to your blog, but couldn't find the mac and cheese recipe.... although its got some good stuff on there!

      2. WCchopper Jan 20, 2009 07:16 PM

        The Cook's Illustrated version with condensed milk is very easy and a crowd pleaser. i've made it for a lot of people and have gotten a lot of positive feedback.

        10 Replies
        1. re: WCchopper
          kchurchill5 Jan 20, 2009 07:19 PM

          No offense, the condensed milk is ok, but way to sweet for me. I like to enjoy the variation of cheese flavors and some fresh herbs which makes it soooo comforting.

          1. re: kchurchill5
            goodhealthgourmet Jan 20, 2009 07:27 PM

            i haven't seen the CI recipe, but if the sweetness of condensed milk is too much for you (as it would be for me), you can always substitute evaporated milk - to mimic the syrupy viscosity of condensed more closely, you can even add a little nonfat dry milk powder to it, or just boil it to reduce slightly.

            1. re: goodhealthgourmet
              WCchopper Jan 20, 2009 09:30 PM

              Yeah, my bad! That does sound revolting. The recipe is with evaporated, NOT condensed milk. I often mentally confuse the two but hope to never confuse them in a recipe!

          2. re: WCchopper
            jeanmarieok Jan 20, 2009 07:39 PM

            there's a version with sweetened condensed milk? I see a recipe with evaporated milk on the website.

            1. re: jeanmarieok
              Val Jan 20, 2009 08:22 PM

              WC must have meant to type in "evaporated" instead of "condensed." That would be pretty gross...mac and cheese with condensed milk! Alton Brown has a very good stovetop mac and cheese recipe (not what the OP asked for, I know) that uses evaporated milk, too.

              1. re: Val
                another_adam Jan 20, 2009 09:07 PM

                I believe the Alton Brown recipe is quite similar to the CI stovetop recipe (evap milk, about 2 eggs). If I recall correctly, the CI recipe leaves it up to you whether to serve right off the stove, or top with crumbs and bake. I've done both, it works fairly well either way. That recipe is sort of a compromise between super creamy and custardy-- it's not our favorite, but it's quick and easy, so we do use it from time to time. If I have time, I definitely go for a bechamel version (and I tend to leave the sauce kind of thin, since it can thicken up a lot in baking!)

                1. re: another_adam
                  paulj Jan 20, 2009 09:13 PM

                  FN just ran the mac and cheese episode (Jan 20). It has two versions, one with the bechamel base, the other with the evaporate milk. Both are good starting points.

                2. re: Val
                  TampaAurora Jan 21, 2009 07:42 AM

                  He has a oven version mentioned on the Kosher Mac and Cheese that sounds a lot like what my SO grew up on, so I am calling her when she gets off work to float it by her.

                3. re: jeanmarieok
                  Isabella Jan 21, 2009 08:49 AM

                  oops, meant Martha Stewart's Mac n Cheese.

                  1. re: Isabella
                    Isabella Jan 21, 2009 09:04 AM

                    What happened to the rest of my post?

                    I posted that my sister & B-i-L use sweetened condensed milk in their mac n cheese.
                    I thought they invented it!

              2. j
                jeanmarieok Jan 20, 2009 07:33 PM

                My favorite is a Martha Stewart recipe - I've made a few changes to it, so it's not exactly the same, but I couldn't find a link to the original on her website anyway.

                Mac and Cheese

                Serves 12
                6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
                8 tablespoons butter, plus more for dish
                5 1/2 cups milk
                1/2 cup all-purpose flour
                2 teaspoons kosher salt
                1/2 teaspoon dry mustard
                1/4 teaspoon freshly grated nutmeg
                1/4 teaspoon freshly ground black pepper
                couple shakes of cayenne pepper
                2 teaspoons worchestershire
                4 1/2 cups (about 18 ounces) grated sharp white cheddar
                2 cups grated Gruyere
                1 pound elbow macaroni, cooked 3 minutes less than directions, rinsed in cold water

                1. Heat the oven to 375 degrees. 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 breadcrumbs 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 and dry mustard. 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, worchestersire, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.

                4. 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 Gruyere; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

                1. wolfe Jan 20, 2009 07:42 PM

                  Since you are familiar with latkes and matzo balls I would think an old Joy of Cooking might help.
                  Oven to 350.
                  4 oz macaroni
                  Cook, drain, place in buttered baking dish
                  Sprinkle 1 cup grated cheese
                  Beat 1-2 egg
                  2/3 cup milk
                  1/4 tsp salt
                  1/8 tsp paprika
                  a few grain cayenne
                  Pour over macaroni
                  sprinkle with dry bread crumbs with or without dots of butter.
                  Bake about 40- 50 minutes

                  1 Reply
                  1. re: wolfe
                    TampaAurora Jan 21, 2009 07:38 AM

                    I just picked up my grandmother's Joy of Cooking a few weeks ago and had a blast reading it. Can't believe I forgot I had it. I was too busy playing with my new bread machine.

                  2. t
                    TampaAurora Jan 22, 2009 05:59 PM

                    After perusal and your wonderful advice, I made the Alton Brown recipe. My husband ate my portion and his before eating just a little bit more. Now I have a base to start with, even if I don't know whether it's a custard or bechamel.

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