Macaroni and cheese - Patti LaBelle vs Martha Stewart

[fldhkybnva]

So in another thread I debated pre-preparing and fridging mac and cheese casserole but have decided to just do it up the day of. We have a favorite family recipe but unfortunately we can't seem to extract the recipe from deep in the family files so it seems I'm off to discover a new fantabulous macaroni and cheese. We are used to a more Southern style-custard based with eggs and so I want to stick closer to this version though am willing to branch out for deliciousness. So far my Google search has revealed these to be two amazing recipes though now I am torn:

Patti LaBelle Over the Rainbow Macaroni and Cheese (http://www.oprah.com/food/Over-the-Rainbow-Macaroni-and-Cheese)
vs
Martha Stewart Perfect Macaroni and Cheese (http://www.marthastewart.com/271998/p...

)

Any experience with either of these recipes? Recommendations?

[i_eat_a_lot_of_ice_cream]

I just made the Martha Stewart recipe last night (as adapted by Smitten Kitchen-- have made it many times)) and not only is it fairly simple, it is VERY good. I halved the entire recipe, meaning I used 1/2 pound of pasta, but I think there is soooo much cheese sauce that I could have used 1 whole pound of pasta with half the cheese sauce.

[bards4]

After visiting Seattle and getting a sample taste, we are raving about Beecher's World's Best Mac and Cheese here. The Beecher's Flagship cheese makes some seriously good sauce -- http://www.beechershandmadecheese.com...

[fldhkybnva]

Well, here to report the results on the Patti LaBelle recipe. This macaroni and cheese is very reminiscient of our family style-the cut not oozy cheesy at all variety. I do admit perhaps it could be slightly more cheesy with some added seasonings, as it is somewhat blander than other recipes I have had. The guests were quite pleased. Thank you for your suggestions and opinions.

[cosmogrrl]

I like to add just a dash or two of Worcestershire sauce to my mac and cheese, it adds just a wee bit of oomph. Not a lot, just a teeny bit. I feel it accentuates the other flavors well.

[fldhkybnva]

I'll add that the Patti recipe at least in my experience does not work well for leftovers. It turned into a hard brick mass which was very dry. Perhaps you should add extra cream to reheat, but with the other recipes I have used in the past this was never necessary and it reheated great.

[mcf]

The small amount of minced onion in the old Ronzon1 recipe really makes a much tastier mac and cheese even though it's such a small amount. 2TBS I think.

[fldhkybnva]

Thanks for all of the recommendations. The final decision for NYE is the Patti version with added Parmesan cheese and a Panko crust. The only decision left is pasta shape - elbow vs cavatappi vs gemelli. I was an idiot and couldn't decide at the store and so bought them all. They won't go to waste and I figured it'd be quicker than deciding on the spot.

For any that have made the Patti recipe, it says it serves 6 is that a realistic serving size (seems a bit on the low side for a full casserole)?

[master815k]

It's a 9 x 12, so it depends if it is your main dish. My kids love the Patti recipe. It is my favorite too!

[fldhkybnva]

It's just a side dish but we are BIG mac and cheese fanatics! I think I'll just make sure to pick up extra ingredients so a 2nd batch can be made if more is needed for leftovers in the next few days.

[Alto2]

I looked at both and decided that even though Patti's looked better, I wanted one more like Ina Garten's but creamier. I stumbled on this recipe from Tillmook, whose cheese making I respect: http://www.tillamook.com/community/lo... (Ultimate Mac & Cheese). Made this tonight for the family -- husband and 3 teen foodie-boys-- and they swooned.

[fldhkybnva]

OK, well in 2 days I will whipping up a batch of Patti's macaroni and cheese with the following changes:

The original recipe calls for a total of 18 oz of cheese and 2 cups of half and half - from a few reviews and your tips I plan to up the cheese to 24-26 oz of cheese by doubling each of the cheeses (muenster, jack, sharp cheddar, mild cheddar) except the Velveeta and adding Parmesan, add a smidge extra liquid (1/2 cup or so) and to use whole milk instead of half and half just because it seems that most people find it extremely decadent and as big mac and cheese fans we'd like to go back for many servings without being completely overwhelmed. Would these be fairly safe changes? Thanks again for all your help.

[mcf]

I would reduce the quantity of cheese before I reduced the fat by switching to milk from half and half. For me, it reduces the overall texture enjoyment. Just my $.02.

[fldhkybnva]

OK, I was just worried as some said it wasn't cheesy enough though perhaps they were less familiar with the baked style. Do you think 18 oz is enough for 1 lb of pasta?

[sandylc]

I use about 18 oz. of assorted cheeses with 3 cups of liquid dairy and 12 oz. of macaroni.

[fldhkybnva]

Great, thanks.

[mcf]

I do think that it seems more cheesy when you have the creaminess that richer sauce helps to make.

[fldhkybnva]

Half and half it is, full gusto to maximize enjoyment. Perhaps I won't fudge too much with the recipe and keep the cheese amount as is. I am very much looking forward to this dish as I have yet to enjoy my yearly intake of massive quantities of macaroni and cheese since I wasn't able to spend Thanksgiving at home.

[sunshine842]

and bumping the cheese is going to pretty much negate any savings in calories that you're gaining by going to milk instead of cream, anyway.....

[fldhkybnva]

Indeed, thanks to all for the advice. It seems like I should stick with the recipe as is

[sandylc]

I generally like to follow a recipe as is the first time through. There are exceptions, of course....

[sandylc]

If it's one or the other, Martha's easily takes my vote. I don't go for the Velveeta and seasoned salt thing. I put cayenne, nutmeg, and also dry mustard in mine and it really makes a difference.

[sunshine842]

I'm sure that's delicious, but if the OPs family are jonesing a traditional Southern custard-style M&C, Martha's version, well, in the vernacular? That dawg don't hunt.

[fldhkybnva]

Yea I'm not sure it's up their alley, but does look quite delicious

[Antilope]

Cook's Illustrated Classic Macaroni and Cheese
http://www.crumblycookie.net/2008/01/07/old-classics/

Cook’s Illustrated Baked Macaroni and Cheese
http://culinarycravings.net/2011/08/15/cooks-illustrated-baked-macaroni-and-cheese/

Cook's Country Best Potluck Macaroni and Cheese
http://www.mangeratrois.net/recipes/p...

[fldhkybnva]

I'm a huge lover of whole wheat pasta, well, to be exact, Bionaturae whole wheat pasta. For this dish, whichever recipe I decide, would it be best to abandon the whole wheat pasta and just stick with white?

[biondanonima]

I don't mind whole wheat pasta but it has a very assertive flavor that some people don't enjoy. Since this is for a group and it's a decadent holiday meal, I'd stick with traditional pasta (just my two cents).

[Jay F]

If I were making it for others, I'd stick with white. I'd only make whole wheat pasta for a group if I warned people ahead of time. I'll eat ww pasta, but it is really so different from "real" pasta--very different taste and (especially, to me) texture.

[fldhkybnva]

Yea, I love the stuff but not sure everyone else does. However, I have decided to top with some croutons for crunch and think that that will be a crowd favorite...or at least I hope so.

[smaki]

Do not undercook. Give it an extra minute.

[mcf]

I'd stick with pure semolina pasta, and it's actually healthier than whole wheat, supposedly a hard wheat so less rapidly digested. And it tastes better.

I eat extremely low carb as a rule on a daily basis, but when cooking for a holiday for others, I give the people what they love.

[fldhkybnva]

Exactly, hence this recipe with more calories in that I probably eat in a normal day :)

[i_eat_a_lot_of_ice_cream]

I love Bionature pasta and I used their whole wheat elbows for the MS recipe. It is the only whole wheat pasta I've found with a pleasing texture. I think it works great and is a nice healthier foil to the oodles of cheese in the recipe. :)

[fldhkybnva]

It is the only pasta in my house these days, well until I bought a box of the blue stuff for this recipe :)

[smaki]

To the OP and readers here. A very recent thread is too similar. Check out my post on Nathan Myhrvold and team who wrote Modernist Cuisine. IMHO their recipe is way beyond most. Please review:

http://chowhound.chow.com/topics/878917

[jeanmarieok]

I haven't made Patti LaBelle's but I can tell you, Martha's recipe is a real winner. I have made it countless times, and everyone comments on how great it is. I always use 1% milk in it, just because that's what I usually have on hand.

[javaandjazz]

I have made Martha's recipe several times over the years (without the nutmeg) and just plain bread crumbs on the top and it's really really really delicious!

[tim irvine]

Agree on 86ing the nutmeg. I make my m and c Mornay with Sriracha, sharp cheddar, and Gruyere and top the debauch with Romano, more Cheddar, and Panko.

[biondanonima]

Martha's for me, in a heartbeat. Patti's has too much Velveeta (I like and use Velveeta for certain things, but I only want it as a minor player in mac and cheese, not in the starring role). I also don't like eggs in mac and cheese - give me a bechamel sauce all the way.

[girlwonder88]

I'm a big fan of Cooks Illustrated stovetop mac and cheese; it was in the first version of The Best Recipe but I don't think it's in the New Best Recipe. It uses egg and a little American cheese. I'm a cheese fanatic, and love fancy cheese, but sometimes that creamy richness is what I want, and a roux just isn't the same. Evaporated milk makes it creamy without the fat of full cream. Plus, waaaay less work than the Martha Stewart version.

http://www.chinesegrandma.com/2012/04...

[seamunky]

How about Patti LaBelle's "Over the Top Mac and Cheese"? It's the similar to the Over the Rainbow but with the addition of mozzarella and provolone. Oh yeah, and sauteed shrimp and steamed lobster!

This is the one she referred to on Top Chef that had 7 cheeses.

http://www.youtube.com/watch?v=6IN_mu...

[fldhkybnva]

Oh wow, now we might be talking. Although the mac and cheese is drifting into a new price point :)

[mcf]

Neither, but between the two, Martha's. Patti's has crud in it I don't want to be within ten feet of.

[fldhkybnva]

crud?

[sunshine842]

mcf doesn't eat anything with chemicals - so Velveeta and seasoned salt are "crud" by his/her definition.

[fldhkybnva]

oh ok, i see

[mcf]

Velveeta, yes, seasoned salt is on the menu.

[biondanonima]

mcf, this is off-topic, but have you ever tried using extra-firm tofu as "noodles" for mac and cheese? I make a "bechamel" thickened with pureed cauliflower and tons of cheese, then toss it with tofu cut to the approximate size and shape of macaroni. My husband actually prefers it to mac and cheese made with pasta.

[mcf]

Nope, I haven't. If you want to discuss more, we can go to special diets. A lot of folks use small cauli florets. When I make it, I make it for others, use Dreamfields elbows and either the original Ronzoni recipe or one of Ina Garten's.

I make a lot of gratins with lots of cheese and cream for us, but none with noodles. May have to try tofu.

[Sal Vanilla]

I am a roux mac and cheese girl. Plus all the unnecesary fat and calories for not a lot of flavor yield on PL's... nope. But that does not mean you could not choose some of her ideas. Cheeses perhaps? I like veveeta in mine occasionally, but you don't really need it if you do the bechamel. You could aslo vary up the topping. Crumbs or crunched up crackers (like ritz or Cheezits). I put nutmeg and a dash of cayenne in mine.

I am curious about the egg custard version. I have never made it with egg.

It occurs to me that the person refusing to give up their recipe should be given the less than optimal mac and cheese. It might force that secrete recipe to the surface. Treachery, trickery and torture family holiday style!

[fldhkybnva]

I was considering it with 1 cup whole milk and 1 cup half and half or perhaps all whole milk and maybe half the butter as I think you are right about the added calories not adding necessarily that much flavor but I've never tried it so not sure.

[sunshine842]

It's a family get-together with a traditional recipe that you all remember fondly.

Screw the calories for today.

[Sal Vanilla]

You know, I am not sure the half and half adds all that much. Make sure your cheeses have some punch and then some goo factor (like the velveeta). I add cayenne JUST a inch because I think it amps up the cheese flavor. Don't cook the pasta all the way and then add more sauce than you think you need. It will soak in to the pasta and will also give you a little leeway if you have to keep it heated longer than you anticipated.

PS - I adore sour cream along side and lots of crunchy topping.

[fldhkybnva]

So you think substituting whole milk would be OK?

[Sal Vanilla]

Yes. There is no need for half and half - even if striving for the most decadent of decadent. Enjoy your calories elsewhere - they would be wasted here. I love decadence... it already exists here.

[fldhkybnva]

I plan to use European-style butter so that will add a smidge more fat. What would you use? Would you even go to 2% or evaporated or just stick with whole?

[Sal Vanilla]

If I were watching my calories I might do half whole and the other half 2%... Maybe even all 2%. Evap? Not sure really. The taste might be off. Hedge the milk fat, but use a nice mix of cheese - melty bits, sharpy bits, nutty taste... no need for expensive, but make one of the cheeses have a sharp taste. dip your spoon i the sauce before you add it to the pasta. If it does not pop and smack your lips, it will thud on the pasta.

Don't forget the sour cream.

My god I am getting weird in my old age. Mac and cheese freako. Daisy sour cream is my fave... if you can get it. Since I am blubbering on.

More sauce than you think... ditto that if you do potatoes au gratin - same cheese sauce btw.

[fldhkybnva]

Well, clearly not trying to save too many calories with the choice of this recipe, but why add extra padding to the hips if it's not even worth the flavor so I might do the milk substitute.

[foiegras]

If you like sour cream, recommend trying Kalona Supernatural sour cream. It lives up to its claims.

[fldhkybnva]

I assume that 1% or skim would be a no-no if I'm looking for holiday decadence? How much sour cream do you add?

[mcf]

I say go with whole milk or half and half for silky, creamy decadence. It makes a difference, IME.

[fldhkybnva]

Yea, I imagine it would. Do you think whole milk would have any impact such that you would prefer to use half and half? Just wondering.

[mcf]

I'm not sure exactly what you're asking, but I would not go lower fat than whole milk, and I wouldn't touch evaporated with a stick. But that's me. :-)

[Antilope]

Tillamook Macaroni and Cheese - Top 10 Mac & Cheese Recipes
http://www.tillamook.com/community/loaflifeblog/top-10-mac-cheese-recipes-2/

Serious Eats - 7 Mac and Cheese Recipes We Love for National Macaroni Day
http://www.seriouseats.com/2011/07/7-mac-and-cheese-recipes-we-love-for-national-macaroni-day.html?ref=search

Guy Savoy Overnight Macaroni and Cheese
http://www.tonyaspler.com/pub/PDFs/be...

[Bacchus101]

Mother had two versions of this dish. The only one my father would eat resembles Martha's and the only one the kids liked was close to Patti. Perhaps the starting point on a comfort food as to recipes is expectations based on our history with the food. Now I would surely pick and will try the Martha M&C first and go from there; thanks for the links.

[Jay F]

I make it Martha style. I'd never even heard of m&c made with custard until I read the thread with "custard" in the title a couple of weeks ago.

Oh, and I make it with cavatappi.

[Gio]

Real Southern mac and cheese is very simple. Elbow macaroni. eggs, butter, milk, and cheese. Here's Virginia Willis's recipe that is absolutely delicious and although similar to Patti's in essence is much less artery clogging...

http://www.virginiawillis.com/downloa...

Thumbs down on Martha's recipe, IMO.

[sunshine842]

My first instinct was "Patti" -- but I decided to go ahead and read the recipes.

Still Patti.

If you want a southern-style custard mac and cheese -- Patti's recipe is all that -- and she unashamedly uses Velveeta.

[fldhkybnva]

Yes, and I remember so did my grandmother...:0

[sunshine842]

Gourmet has a time and place -- and so does Velveeta. :)

[grampart]

Our family has tried both, but Patti's recipe edged out Martha's....especially when I used ButterKase instead of the Muenster.

[fldhkybnva]

Yea, I was initially leaning towards Patti's recipe. What do you think about adding a few oz of parmesan and roasted garlic?

[grampart]

I've never used parmesan, but have tried Grana Padano which is very similar. It was very good, but I only did it that one time. Roasted garlic sounds like a great idea.

[fldhkybnva]

Sorry, another question. I have read a few reviews that this recipe can be dry and not cheesy enough though I can't see how that is possible although perhaps they are not looking for a southern style. It seems many people add more cheese or milk did you do either?

[fldhkybnva]

Your review has made up my mind. I have read some other reviews online - the mac and cheese to this crowd is muy importante - which suggests perhaps additional milk and cheese. Did you find that you were wanting a cheesier final product or good as is (with your ButterKase substitution)?

[Njchicaa]

The best Mac and cheese recipe I've found is, believe it or not, Paula Deen's Creamy Macaroni and Cheese. My family goes nuts for it. I omit the eggs (but you said you like them) and add a sprinkle of Emeril's Essence to the mixture. Soooo good!

http://www.foodnetwork.com/recipes/pa...

[enbell]

Martha's sounds waaaay better to me, but I don't know your audience either. She calls for nutmeg, pepper and cayene while Mss LaBelle only calls for seasoned salt (sounds odd to me). The sharpness of the gruyere and white cheddar appeals more to me than velveeta - again that's just my opinion. Hope it was okay to share my thoughts without cooking either

[fldhkybnva]

Of course, absolutely appreciated.

Obviously, I am going for decadent here but does anyone substitute evaporated milk or whole milk for half and half in macaroni and cheese casseroles.

Also, I know it's technically "macaroni" and cheese but any other pasta shapes you like. I'd like to switch it up this year. I've been really into gobetti recently but it might be a bit too big of a noddle to pair with the cheesy sauce.

[Maryld]

About pasta shapes: my new favorite for mac and cheese is cresti di gallo. It's basically an elbow noodle
with a fringed crest on one side. It's a bit larger than a regular elbow and a whole lot cuter. It also seems to hold the sauce really well. Admittedly, I can only find them in Italian food shops or gourmet stores that stock lots of different pastas.

[hippiechickinsing]

I like to use the small shells. They hold just the right amount of custard and cheese for me.

[cosmogrrl]

Me too, I think shells are best for mac n' cheese

[fldhkybnva]

I used camapenelle tonight. A new shape for me and quite cute.

[sunshine842]

and a great shape for mac and cheese because it really holds the sauce!

[foiegras]

Cavatappi is a favorite of mine.