Best Macaroni and Cheese Recipes
Anything goes here, not looking for a specific method or style. I plan to make several and pick my favorite from the bunch.
I am a mac and cheese purist. No eggs or condensed milk or chicken broth in mine! I also stick with cheddar and cheddar-like cheeses and skip the recipes that stray into gruyere or some form of blue cheese or mozzarella. Like I said, I am a purist in this case. So over the years I have tried recipes that are generally simply macaroni and some form of cheddar-based sauce mornay, which is a cheese sauce made starting with a bechamel (flour, butter, milk). For years I had a recipe that came off a box of macaroni. It added some minced onion, dry mustard, and cayenne to the sauce. These days my current fave is the baked macaroni and cheese recipe in Cover and Bake (from Cook's Illustrated). It calls for chicken broth, but I just substitute more milk instead. Making the entire recipe with 2 percent milk instead of whole milk and the chicken broth works very well too.
Another purist here! We swear by this one: http://www.goodeatsoftexas.com/macaro...
You could jazz it up a little with breadcrumbs on top, but we like it just "as is".
I did see a pretty darned good-looking recipe for crab macaroni and cheese (http://www.betterrecipes.com/blogs/da...), but the family wouldn't go for all those types of cheese. I've been planning to try it but change the cheese.
Also, I love to use Cellentani pasta (our fav). I know it doesn't have the hole in the middle like elbow for the cheese, but it's curly and ridged enough to grab onto the sauce.
Extra-sharp cheddar is the main cheese in mine, but I enhance it with a creamy monterey jack and a nutty parmesan.
Butter and parmesan breadcrumbs on top are great - grinding your own from a good baguette or italian loaf is the best.
A bechamel-based sauce enhanced by dry mustard, nutmeg, and cayenne is the best. Eggs based upon personal preference.