Best Mac &Cheese ever recipe
I am looking for your all time fav Mac&cheese recipe. I want to make one that is very moist creamy and almost has like a custard texture. It does not have to be totally traditional so could be kicked up some. I would love to have all your great suggestions. I am really trying to impress a groupwith Mac &Cheese so I need help.
For Easter I made the Barefoot Contessa's Mac and Cheese with Shikate and Crimini mushrooms. It was wonderful. Truly a special Mac and Cheese.
I got the recipe on foodtv.com
do a search for the Stouffer's macaroni and cheeese clone recipe. It is very creamy. We kick it up some with a little Frank's hot sauce and crushed croutons on top.
re: Full tummy
This one is the one that I made and can't wait to make again: http://bitten.blogs.nytimes.com/2009/... (on Martha's website here http://www.marthastewart.com/article/... but that's a fun article about it). The directions aren't specific about how long to keep whisking the cheese sauce on the stove, but you want to go for at least five, up to ten or so minutes. You'll tell the difference.
re: Full tummy
Here's the recipe.....
Martha's Four-Cheese Macaroni & Cheese
1 stick unsalted butter
1 small white onion, chopped fine
6 cups whole milk
½ cup all-purpose flour
1 ½ teaspoons salt (plus more for water)
1 dash garlic powder, (optional)
½ teaspoon grated nutmeg
½ teaspoon white pepper
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
6 cups Very Sharp cheddar cheese (about 1 1/2 lb), grated
2 cups Gruyere (or swiss) cheese (about 8 oz.), grated
¾ cup Parmesan cheese (about 3 oz.), grated
½ Ounce Gorgonzola (or blue) cheese, crumbled
1 lb. elbow macaroni
2 ½ cups Panko (or fresh) bread crumbs
Preheat oven to 375 degrees. Spray a non-stick coating in a 9x13-inch casserole dish (or larger--the larger, the more topping per serving!) Set aside.
Heat the milk in a medium saucepan over medium heat. Meanwhile, melt the butter in a large pot over medium heat. Saute the onions until soft, about 5 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Add the hot milk a little at a time, whisking constantly until the sauce bubbles and thickens, about 8-12 minutes.
Remove the sauce from the heat and stir in the salt, garlic powder (if desired), nutmeg, pepper, dry mustard, cheyenne pepper, 4 1/2 cups Cheddar cheese, 1 1/2 cups Gruyere (or swiss) cheese, 3/4 cup Parmesean cheese, and 1/2 Ounce Gorgonzola cheese (or blue); set mixture aside.
Cover a large pot of salted water and bring to a boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone, about 2-3 minutes. Drain the macaroni in a colander and rinse thouroughly in cold water. Drain well.
In a medium bowl, mix the Panko (breadcrumbs) with the remaining 1 1/2 cups Sharp cheddar and 1/2 cup Gruyere (or swiss); set aside. Stir the macaroni into the cheese sauce. Spread the mixture into the prepared dish. Cover the casserole with the breadcrumb mixture, patting down lightly. Bake until golden, about 30 minutes.
Yep, Martha's perfect mac and cheese is the one. I had a recipe that I loved, and then I tried this one for Easter, and it blew every other one out of the water. I think what makes hers is the long whisking of the white sauce.
I've also made a chipotle mac and cheese before that was great, where you add chopped chipotles in adobo to the sauce. It's great, but I'd use Martha's basic recipe and technique, and maybe play with different ingredients, cheeses, and spices.