644202 Wed Aug 12 15:39:01 -0700 2009 13 31 Home Cooking 0 4941160 I know there are so many different types of Macaroni and Cheese... I'l looking for a recipe for a classic, ooey gooey cheddary mac 'n' cheese with a bubbly cheese crust, no potato chips or bread crumbs. Who's got one? Wed Aug 12 15:39:01 -0700 2009 28006 Jennalynn 1 4941205 mustard powder should be added. i usually just use whatever that's left over in the fridge- but it's the cheese guys, sharp sharp cheddar, melty fontina and the like... Wed Aug 12 15:54:32 -0700 2009 4941160 133265 jeniyo 2 4941219 Okay... the cheese. But what's the recipe? Wed Aug 12 15:59:11 -0700 2009 4941205 28006 Jennalynn 1 4941241 Try googling the Silver Palate's recipe. It involves penne and gruyere and making a bechamel. Fairly involved, but oh, so good! adam Wed Aug 12 16:04:51 -0700 2009 4941160 154787 adamshoe 1 4941293 A few months ago, I was in charge of catering for my daughter's baby shower. Obviously the menu was all around foods that she loves, including macaroni and cheese. I love my great-grandmother's recipe, but I didn't think it was creamy enough to serve to guests. I found the PERFECT recipe, made it and then lost it. I forgot to bookmark the darn thing! It used Gouda, cream cheese and Cheddar. As I was researching, I discovered a few things I never knew: 1. Do not ever, ever use the pre-shredded cheese that you buy in bags at the grocery store. The cheese shreds are coated with cornstarch so they don't stick together, and all of that cornstarch makes the cheese sauce pretty darn chunky! 2. To keep the sauce creamy, use evaporated milk (or 1/2 whole milk, 1/2 evaporated). The perfect recipe that I can't find now (drat!) used 1/2 evaporated. And I always use a good bit of Coleman's dried mustard. It really brings out the cheese flavor. Wed Aug 12 16:20:34 -0700 2009 4941160 132527 lrohner 2 4941697 Yes, Colman mustard, about a teaspoon (if I bother to measure) per tablespoon of flour in the roux. I also mix some Worcestershire into the cheese sauce while I'm stirring it. And I've been using nothing but evaporated milk lately. Recipe? Aaaahhh... I don't have one with bechamel in my text files, so that's one of those things for which I go to a cookbook, get the proper proportions of bechamel to cheese to pasta, and take it from there, since I know how to make all of those things already. Sometimes the book says two cups of bechamel and two of cheese per pound of pasta, sometimes something else. It's always edible; is there such a thing as BAD mac'n'cheese? What really blows my skirt up, though, is to zip it up with well-cooked shredded onion and poblano pepper, then either stir in chunks of fresh tomato or top it with tomato slices, then shredded cheese. Wed Aug 12 18:47:43 -0700 2009 4941293 11478 Will Owen 1 4941865 Here are 2 threads with lots of ideas... http://chowhound.chow.com/topics/586455 http://chowhound.chow.com/topics/589452 Wed Aug 12 19:53:40 -0700 2009 4941160 10205 valerie 1 4942814 Singer Patti Labelle (who has a cookbook) has made an extremely rich M&C on The View and on Oprah. Lots of groaning, eye-rolling among the tasters. It uses several kinds of cheese in generous amounts, plus eggs, half&half, and butter. Thu Aug 13 07:35:21 -0700 2009 4941160 159317 greygarious 1 4943296 Martha Stewart has a famously delicious Mac & Cheese recipe, but it's topped with breadcrumbs. You could probably replace them with some shredded cheddar to get the recipe you want. http://www.marthastewart.com/article/perfect-macaroni-and-cheese?&rsc=cf_link&comments_page=1& Thu Aug 13 09:32:36 -0700 2009 4941160 179628 toveggiegirl 1 4943306 I am a big fan of Ina Garten's Grown Up Mac and Cheese recipe. It uses a little bacon and incorporates some basil into the bread crumb topping. I've even left out the bacon and found it delicious. You can find the recipe on FoodNetwork.com. Thu Aug 13 09:36:47 -0700 2009 4941160 75862 newfoodie 1 4943326 On www.epicurious.com there is a recipe for Chipotle Mac & Cheese w/garlic bread crumbs & it is amazing. Careful with the chiptles because they can be hot. You can skip the topping if you don't want bread crumbs but they are also delicious. Thu Aug 13 09:43:15 -0700 2009 4941160 1099702 sparkareno 1 5043538 Sorry for the delay... this was in the LA Times in 2006.. I've made many versions of Mac n Cheese.. Ina, Martha, Silver Palate... this one truly topped the list as the most decadent!. It does call for Panko, but you can leave it out and sprinkle with additional cheddar and broil to brown the top. Her goes... 1/2 cup Panko bread crumbs 1 tsp. melted butter 1/2 cup (1 stick) butter 1/2 cup flour 5 cups milk 1/2 tsp dry mustard 1/4 tsp. white pepper 1/4 tsp. cayenne pepper 1/8 tsp. nutmeg 1 tsp. salt 1 bay leaf 4 cups shredded mild cheddar -divided 3 cups shredded gruyere 1 lb shells or elbow macaroni 1/2 cup heavy cream 1.heat over 350. toss panko crumbs with melted butter on small baking pan - toast bread crumbs 10 min. lightly brown set aside. 2.Lg. saucepan, heat butter med. heat, melt then stir in flour. heat & stir til mix. is smooth and bubbling - 2min. Remove from heat, wisk in milk. Add dry mustard and peppers, nutmeg, salt and bay leaf. Stir and heat til boiling-reduce to low and simmer 30 - remove bay leaf. 3. stir in 3 cups cheddar and all gruyere until melted. Pour over cooked macaroni in a well buttered 9 x 13 baking dish. Drizzle cream around edge of cassarole, sprinkle with remaining cheddar and toasted crumbs 4. cover with aluminum foil bake 20 min. then uncover and bake 10 more min. then put under preheated broiler 5 min. Sun Sep 20 07:39:48 -0700 2009 4941160 187625 schiffy 1 5043550 This was my grandmother's mac-n-cheese recipe. 1 cup macaroni 1/4 cup sugar large lump of butter 6 oz. Cheddar cheese, shredded 1 cup rich cream Cook macaroni in salted boiling water until tender. Drain, combine with sugar, butter, cheese, and cream. Pour into greased casserole dish. Top with more shredded cheese and sprinkle with a little sugar to make it brown nicely. Bake at 350 until bubbly and browned. Ahhh memories......Sunday lunch at Nana's. Sun Sep 20 07:51:24 -0700 2009 4941160 1105575 vafarmwife 1 5043569 Sorry I don't have an actual recipe, but I make it by feel these days. But all I do is make a basic, on the thin side bechamel/white sauce, and add cheese until it tastes right. I know it must sound terribly "low-brow", but I usually do mostly cheddar with a little bit of velveeta, as it lends a really nice texture. A couple of tablespoons of parmasan usually end up in there too, as it adds a bit of salty sharpness. As to other flavourings, my mom always added just a hit or two of hot sauce or cayenne. Doesn't add heat at those amounts, just enhances the cheesiness a bit. Combine with cooked macaroni and let it sit for a few before serving. Sun Sep 20 08:10:14 -0700 2009 4941160 285186 Popkin