589452 Tue Jan 20 19:23:19 -0800 2009 18 31 Home Cooking 0 4343177 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. Tue Jan 20 19:23:19 -0800 2009 152043 TampaAurora 1 4343266 Here's a recent mac and cheese thread. Seems to come down to bechamel or custard. http://chowhound.chow.com/topics/586455 Tue Jan 20 20:02:08 -0800 2009 4343177 39504 Shrinkrap 1 4343282 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 Tue Jan 20 20:07:48 -0800 2009 4343177 232829 kchurchill5 2 4349605 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! Thu Jan 22 19:57:15 -0800 2009 4343282 150115 Mellicita 1 4343303 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. Tue Jan 20 20:16:16 -0800 2009 4343177 67706 WCchopper 2 4343309 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. Tue Jan 20 20:19:06 -0800 2009 4343303 232829 kchurchill5 3 4343325 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. Tue Jan 20 20:27:56 -0800 2009 4343309 103920 goodhealthgourmet 4 4343501 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! Tue Jan 20 22:30:18 -0800 2009 4343325 67706 WCchopper 2 4343349 there's a version with sweetened condensed milk? I see a recipe with evaporated milk on the website. Tue Jan 20 20:39:19 -0800 2009 4343303 124908 jeanmarieok 3 4343409 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. Tue Jan 20 21:22:11 -0800 2009 4343349 11983 Val 4 4343474 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!) Tue Jan 20 22:07:48 -0800 2009 4343409 49653 another_adam 5 4343482 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. Tue Jan 20 22:13:00 -0800 2009 4343474 12139 paulj 4 4344260 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. Wed Jan 21 08:42:58 -0800 2009 4343409 152043 TampaAurora 3 4344478 oops, meant Martha Stewart's Mac n Cheese. Wed Jan 21 09:49:19 -0800 2009 4343349 44582 Isabella 4 4344539 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! Wed Jan 21 10:04:39 -0800 2009 4344478 44582 Isabella 1 4343334 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. Tue Jan 20 20:33:21 -0800 2009 4343177 124908 jeanmarieok 1 4343356 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 Tue Jan 20 20:42:37 -0800 2009 4343177 105235 wolfe 2 4344251 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. Wed Jan 21 08:38:58 -0800 2009 4343356 152043 TampaAurora 1 4349468 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. Thu Jan 22 18:59:44 -0800 2009 4343177 152043 TampaAurora