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Post by Minnesota*Mom on Dec 20, 2020 15:00:53 GMT
Anyone have a tried and true homemade macaroni and cheese recipe? I usually use the Pioneer Woman recipe and want to change things up a bit. Pinterest has so many choices, and they are *ALL* "the best" so thought I'd check here. If you don't have a recipe to share, but know of one to avoid, I welcome that information as well. Thanks!!
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paigepea
Drama Llama
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Jun 26, 2014 4:28:55 GMT
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Post by paigepea on Dec 20, 2020 15:18:51 GMT
I don’t really follow a specific recipe anymore. My kids like it when I squirt grainy mustard into the sauce, when I add some paprika, and when I use Panko on the top versus a different topping.
I’ve used whole wheat macaroni but they prefer it with the smart macaroni. I think the whole wheat is more dry.
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Post by malibou on Dec 20, 2020 15:48:29 GMT
I love Mac and cheese! The heathens that live with me can't bear it at all. I occasionally buy a little carton from a local BBQ place. It has paprika in it. It's amazing.
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Post by greendragonlady on Dec 20, 2020 15:50:29 GMT
I love Mac and cheese! The heathens that live with me can't bear it at all. I occasionally buy a little carton from a local BBQ place. It has paprika in it. It's amazing. How does somebody not like macaroni and cheese?
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kibblesandbits
Pearl Clutcher
At the corner of Awesome and Bombdiggity
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Aug 13, 2016 13:47:39 GMT
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Post by kibblesandbits on Dec 20, 2020 15:54:20 GMT
I love Mac and cheese! The heathens that live with me can't bear it at all. I occasionally buy a little carton from a local BBQ place. It has paprika in it. It's amazing. How does somebody not like macaroni and cheese? I don't. What's to like? Mushy pasta with gloppy dairy yellow sauce. ick. That said, my family loves mac and cheese and I use the Pioneer woman recipe topped with panko.
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Post by greendragonlady on Dec 20, 2020 15:56:10 GMT
How does somebody not like macaroni and cheese? I don't. What's to like? Mushy pasta with gloppy dairy yellow sauce. ick. That said, my family loves mac and cheese and I use the Pioneer woman recipe topped with panko. But...but... cheese! (And if the pasta is mushy it's overcooked)
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maryannscraps
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Post by maryannscraps on Dec 20, 2020 15:57:09 GMT
I make it different every time, depends on what is leftover from our cheese boards. My favorite cheese combo has been sharp cheddar, a tiny bit of blue, and fontina. With buttered breadcrumbs on top. I just melt all the cheese into a white sauce and mix with the cooked macaroni. Sometimes I add diced ham and peas.
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msladibug
Pearl Clutcher
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Jul 10, 2014 2:31:46 GMT
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Post by msladibug on Dec 20, 2020 16:00:24 GMT
Mine is different all the time. It depends on the cheeses tha I have available.I start out with a white sauce and add cheeses, egg, sour cream, cottage cheese, ( I use cottage cheese when I make lasagna too. When I found out how similar cottage and ricotta are when making your own homemade), hot sauce, dry mustard, and lots of ground pepper.
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Post by malibou on Dec 20, 2020 16:01:21 GMT
I love Mac and cheese! The heathens that live with me can't bear it at all. I occasionally buy a little carton from a local BBQ place. It has paprika in it. It's amazing. How does somebody not like macaroni and cheese? IKR! I knew Dh didn't like it when I married him. He doesn't like casseroles of any kind. I never in a million years thought a kid I grew would hate Mac and cheese. At days away from 20 he can barely say Mac and cheese without gagging.
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Post by Merge on Dec 20, 2020 16:03:15 GMT
I used to do the whole thing with a bechamel sauce and three kinds of cheese, but my family really prefers a mix of half velveeta and half extra sharp cheddar mixed straight into the hot macaroni. I add a couple of dashes of hot sauce to increase the tanginess.
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Post by ntsf on Dec 20, 2020 16:03:37 GMT
I just use wheat macaroni.. simple cheese sauce with tillamook cheddar, and add wheat germ on the top for crunch. I can't stand the kind out of the box.
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Post by anxiousmom on Dec 20, 2020 16:05:51 GMT
First food calls I got from both boys after they left home was how to make my Mac and Cheese. lol
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michellegb
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Jun 26, 2014 0:04:59 GMT
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Post by michellegb on Dec 20, 2020 16:18:36 GMT
I'll share my nana's baked mac and cheese. It's a holiday requirement and we've managed to get it just like hers so even though she's been gone for almost 20 years, it's like having her with us. It is in no way good for you, but it in my totally biased opinion (fortified by non-family members who try it and agree), it's one of the best! I had to follow here around while she made it to get the recipe, so remember it's based on "feel" and not preciseness. In a double boiler, melt 1 stick of butter (both my cousin and I use a medium metal mixing bowl on top of a pot). When it's melted, add flour to make a roux (no idea how much, just make it kind of thick). Add 1 can of evaporated milk (12 oz). Add 2 lbs of Velveeta cut into chunks. Add enough milk to take the mixture to the top of the pan (yes, that's the detail) - I think about 3-4 cups? Add some black pepper and a squirt of mustard (maybe 1/8 of a cup or several tablespoons?). Stir with lots of love and let it all melt together. Cook 2 lbs of ziti (she liked no lines on the ziti) and mix it all together. Put it in a big pan (9x13 or so) and top with slices of American cheese. Cook at 350 degrees long enough to melt and brown the American cheese. It's delicious BEFORE you bake it and even better baked. And a special tip from nana (because she did this once and the story is holiday legend) - be sure to remove the plastic from the American cheese slices before putting them on top and baking. She loved the individually wrapped slices. I use regular deli slices. When you reheat the leftovers, be sure to add a little bit of butter to the serving so that it's creamy again. I know not everyone loves Velveeta, but it makes this so yummy.
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Post by freecharlie on Dec 20, 2020 16:22:37 GMT
I make ours in the crockpot. If we want a crisp top, ill put it under the broil for a couple of minutes.
If your interested in a crackpot version, I'll grab my recipe
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Post by Basket1lady on Dec 20, 2020 16:24:40 GMT
**disclamer: I don’t eat Mac and cheese due to a dairy allergy. But IMO, the recipe I get the most comments for is Stouffer’s Mac and cheese. It’s super creamy and cheesy. It’s my go-to for a quick pot luck item and waaaaaay cheaper than making it myself.
My DH prefers Paula Dean’s recipe, which is really eggy and bakes very firm. I’ve never once been asked for the recipe, so I can assume it’s not nearly as good as Stouffer’s.
To make it decadent, you can stir in some lobster. DD loves Not Your Average Joe’s lobster Mac and cheese.
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Post by Cupcake on Dec 20, 2020 16:25:30 GMT
I base mine on a recipe from America’s Test Kitchen. I make a butter/flour roux, slowly add the milk, heat and stir over medium heat until thickened. Remove from heat then add shredded cheeses (usually half cheddar, half Monterey Jack), some salt, pepper, and dry mustard, stirring until cheeses are melted. Combine with cooked elbows and pour into a baking dish. I top with a sleeve of crushed ritz crackers and pop into the oven for about 10 min or so to crisp up the top.
And now I want Mac & cheese. 😋
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peaname
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Aug 16, 2014 23:15:53 GMT
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Post by peaname on Dec 20, 2020 16:29:18 GMT
I recently had mac and cheese with truffle oil and it was so good. I love all kinds mac and cheese for different reasons-Kraft, lobster, Velveeta, Boston Market, you name it I love it.
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Post by Skellinton on Dec 20, 2020 16:29:26 GMT
I think it all depends on the cheeses you use. I particularly like it when I use some unexpected cheddar from Trader Joe’s, some gruyere , the Merlot soaked cheese as the main ingredients. I will toss in other cheese if I have them, like Parmesan or goat.
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Post by stingfan on Dec 20, 2020 16:41:12 GMT
I kind of wing it, but it starts with a roux (flour, butter, milk). Season with salt, pepper, paprika, garlic, a little hot sauce. Add mix of cheeses - velveeta + sharp + mozarella. Stir in box of cooked pasta. I usually use those big shells as the pasta - they hold the sauce well . Cover with shredded cheddar - bake at 350 until the edges get crispy - we love crispy edges.
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Post by cmpeter on Dec 20, 2020 16:55:43 GMT
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sueg
Prolific Pea
Posts: 8,418
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Apr 12, 2016 12:51:01 GMT
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Post by sueg on Dec 20, 2020 17:07:38 GMT
I love Mac and cheese! The heathens that live with me can't bear it at all. I occasionally buy a little carton from a local BBQ place. It has paprika in it. It's amazing. How does somebody not like macaroni and cheese? My older DS doesn't eat ANYTHING that has a cheese sauce. Not mac and cheese, no gratins of any sort. He just doesn't like the texture.
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Post by Jockscrap on Dec 20, 2020 17:08:35 GMT
Mine couldn’t be simpler but that’s how we like it. Sauce made with flour and milk (no butter or other fat), measured by eye and stirred until thickened. Pasta undercooked by quite a few minutes. Once sauce has thickened, take off the heat and add lots of strong grated cheddar. Mix in the undercooked pasta, dump in an oven dish and cover with more grated cheddar. Grill or bake in a hot oven until it has a toasty crust.
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Post by cmhs on Dec 20, 2020 17:37:57 GMT
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Post by ~summer~ on Dec 20, 2020 18:06:01 GMT
Our favorite is topped with sliced tomatoes and panko.
Also great with Gouda cheese (Ina’s recipe)
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Post by finsup on Dec 20, 2020 18:12:52 GMT
A did a five-cheese one with caramelized onions that I got from a Pioneer Woman autumn magazine that was delicious. I liked it better than her website version. I’ll see if I can find it and post it here.
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Post by maryland on Dec 20, 2020 18:33:24 GMT
First food calls I got from both boys after they left home was how to make my Mac and Cheese. lol What recipe do you use?
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Post by sabrinae on Dec 20, 2020 18:35:31 GMT
I slice a pound of bacon into small pieces and cook until crispy. Scoop out the crispy bacon and add 2-3 leeks that have been thinly sliced to the bacon grease. Let the leeks cook for a few minutes. Add enough flour to make a roux. Let that cook a few minutes to cook out the floury taste. Add a squirt of Dijon mustard, a few shakes of Worcestershire sauce and a couple drops of hot sauce. Add on 4 C milk or a combination of milk/chicken stock or milk/beer. Stir through until you have a smooth and thickens sauce. Stir in a pound to a pound and a half of cheese of your choice — I usually use a white cheddar. Grate it yourself, the pre-shredded has a anti caking agent that will make your sauce grainy. Stir in the cooked pasta and florets of blanched broccoli or I’ll throw in a bag of frozen broccoli while the pasta cooks. Yo blanch the broccoli I throw it on with the past for the last few minutes of cooking. Stir the bacon back in. Pour into large casserole dish and top with buttered bread crumbs mixed with shredded Parmesan. Put the cassserole under the broiler just to brown the bread crumbs
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Post by ExpatBackHome on Dec 20, 2020 18:37:10 GMT
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Post by malibou on Dec 20, 2020 19:01:29 GMT
How does somebody not like macaroni and cheese? My older DS doesn't eat ANYTHING that has a cheese sauce. Not mac and cheese, no gratins of any sort. He just doesn't like the texture. Mine either. It's absolutely a texture issue for him.
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Post by malibou on Dec 20, 2020 19:03:48 GMT
I WANT MAC AND CHEESE! RIGHT THIS MINUTE!
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