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Post by drawkcab on Jul 23, 2015 15:50:51 GMT
What's your secret to great Mac & Cheese?
I like to make it starting with the sauce, poured over cooked noodles and baked.
But I know it can be better?
Is there something magical you do to make it wonderful?
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SweetieBsMom
Pearl Clutcher
Posts: 4,626 
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Post by SweetieBsMom on Jul 23, 2015 15:57:04 GMT
I would like to know this as well. I have yet to find a recipe I like and I feel like I've tried them all.....PW....Paula Dean....etc. I do know that I do not like recipes that add eggs.
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Deleted
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Jun 11, 2024 3:52:45 GMT
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Post by Deleted on Jul 23, 2015 15:57:41 GMT
Add paprika and bread crumbs. Cube up some ham. My mom liked to add onions...not a fan. LOL!
Now I want some baked mac n cheese and it's too hot to turn on the oven!
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Post by nurseypants on Jul 23, 2015 16:01:48 GMT
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Post by lbp on Jul 23, 2015 16:05:50 GMT
A little cayenne pepper and a dab of dry mustard!
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georgiapea
Drama Llama
Posts: 6,846
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Post by georgiapea on Jul 23, 2015 16:08:50 GMT
I grew up with Velveeta being the basis for mac and cheese and still love it. None of this upscale gourmet cheese for me I'm afraid. I guess culture is just wasted on me. : )
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Post by drawkcab on Jul 23, 2015 16:11:43 GMT
I'm sad there are others in the same boat as me with Mac & Cheese.
Love the ideas so far and agree on not adding the onions....
Is a mix of cheeses best or all cheddar?
Yep, I'm hungry and not making this for a few days.
Thanks all!
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Post by JustKim on Jul 23, 2015 16:11:44 GMT
I add triple the amount of cheese called for. I put 3 types, cheddar, pepper jack and colby jack. You can never have enough cheese
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marianne
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Not my circus, not my monkeys. . . My monkeys fly!
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 23, 2015 17:25:11 GMT
I've been using the BH&G recipe (from the red & white plaid book) for years and everyone loves it. It's requested every year at my brother's annual pig pickin'.
BH&G Macaroni & Cheese
Oven 350 degrees
1-1/2 cups elbow or corkscrew pasta
3 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 teaspoon salt
Pepper to taste
1/4 cup minced fresh onion (optional)
2 cups sharp cheddar cheese
Spray 1.5 quart casserole lightly with cooking spray.
Cook pasta until tender: drain.
In saucepan, melt butter, blend in flour, salt, pepper. Add milk; cook until thick & bubbly. Add onion, if using. Add cheddar. Stir until melted.
Mix cheese sauce with pasta. Place in casserole. Bake 35-40 minutes.
Notes:
I usually use 2 cups of pasta, 3 cups cheese (we like it cheesy,) omit the onion, and sprinkle paprika on top for a little color; I also bake it for about 45 minutes until the top browns a bit.
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iluvpink
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Posts: 4,298
Location: Michigan
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Post by iluvpink on Jul 23, 2015 17:41:07 GMT
I'm not a fan of baked mac and cheese and it may be childish but I think mac and cheese needs some American cheese in it to get that really creamy sauce. Not all, definitely add in some real cheese but it must have American cheese IMO. I like my mac and cheese very saucy and creamy. I hate dried out mac and cheese with a gritty/greasy texture.
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Post by Merge on Jul 23, 2015 17:50:47 GMT
A mix of velveeta and real cheese. And green chiles. I almost always add roasted green chiles.
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Post by pb on Jul 23, 2015 17:53:22 GMT
We add a touch of blue cheese to the sharp cheddar. My mom always adds a touch of blue and a touch of smoked cheese, usually Gouda.
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Post by anxiousmom on Jul 23, 2015 17:53:29 GMT
I think that part of the problem with baked mac and cheese is that some people follow the recipes and don't realize that while it is a good start, you really have to play with it to make it *just so.* Most of the time, the recipes are good, but dry...when you bake the pasta, it absorbs the liquid and the end product is drier than you expect it to be.
I start with a roux, mix in cheese and then add the liquid until it is the consistency I like. I am not sure of proportions- but essentially same amount of butter and flour plus that amount of milk plus a cup or two more to thin it out. (So if you are using 4 tablespoons of butter, four tablespoons of flour, then add four cups of milk. Then add more to thin the sauce for me it with those proportions, I would end up using around six cups or so.)
I also undercook the noodles so they don't get mushy. I hate mushy noodles.
(I like to use sharp cheddar, but every once in a while I will add a bit of cream cheese to the sauce to make it richer.)
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Post by cmpeter on Jul 23, 2015 17:59:10 GMT
I like to tear up Some ourdough bread I to largish bread crumb sized bits. Satire on garlic butter and put on top before I bake.
I make a similar recipe to the BH&G one posted above. Sharp cheddar only for me and I include the onions unless I am making it for someone I know doesn't care for them.
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Post by papersilly on Jul 23, 2015 18:10:09 GMT
I think that part of the problem with baked mac and cheese is that some people follow the recipes and don't realize that while it is a good start, you really have to play with it to make it *just so.* Most of the time, the recipes are good, but dry...when you bake the pasta, it absorbs the liquid and the end product is drier than you expect it to be. I start with a roux, mix in cheese and then add the liquid until it is the consistency I like. I am not sure of proportions- but essentially same amount of butter and flour plus that amount of milk plus a cup or two more to thin it out. (So if you are using 4 tablespoons of butter, four tablespoons of flour, then add four cups of milk. Then add more to thin the sauce for me it with those proportions, I would end up using around six cups or so.) I also undercook the noodles so they don't get mushy. I hate mushy noodles. (I like to use sharp cheddar, but every once in a while I will add a bit of cream cheese to the sauce to make it richer.) the dryness in baking is the reason why I only do stove top mac n cheese now. I cook the noodles al dente and I cook the sauce just prior to serving. I don't like to use the usual cheeses as the only cheese. I like to add a bit of gourmet cheeses to the cheddar base to add a different taste to the sauce. the kind of cheese depends on what we are eating with the mac n cheese. I mix the noodles into the sauce just prior to serving and let it sit while we are gathering around the table. even after dinner, the mac n cheese is not all dried out like it can be with baking. i find that stove top mac and cheese also reheats better than baked mac n cheese. |
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Post by crimsoncat05 on Jul 23, 2015 18:14:52 GMT
the blue box!!  (never made it from scratch; Kraft is what I grew up on...) |
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Post by anxiousmom on Jul 23, 2015 18:35:03 GMT
I think that part of the problem with baked mac and cheese is that some people follow the recipes and don't realize that while it is a good start, you really have to play with it to make it *just so.* Most of the time, the recipes are good, but dry...when you bake the pasta, it absorbs the liquid and the end product is drier than you expect it to be. I start with a roux, mix in cheese and then add the liquid until it is the consistency I like. I am not sure of proportions- but essentially same amount of butter and flour plus that amount of milk plus a cup or two more to thin it out. (So if you are using 4 tablespoons of butter, four tablespoons of flour, then add four cups of milk. Then add more to thin the sauce for me it with those proportions, I would end up using around six cups or so.) I also undercook the noodles so they don't get mushy. I hate mushy noodles. (I like to use sharp cheddar, but every once in a while I will add a bit of cream cheese to the sauce to make it richer.) the dryness in baking is the reason why I only do stove top mac n cheese now. I cook the noodles al dente and I cook the sauce just prior to serving. I don't like to use the usual cheeses as the only cheese. I like to add a bit of gourmet cheeses to the cheddar base to add a different taste to the sauce. the kind of cheese depends on what we are eating with the mac n cheese. I mix the noodles into the sauce just prior to serving and let it sit while we are gathering around the table. even after dinner, the mac n cheese is not all dried out like it can be with baking. i find that stove top mac and cheese also reheats better than baked mac n cheese. I do a stove top version also (with a tempered egg) when I am going to freeze portions. It freezes and reheats SO much better than it would if you were using a baked version.  |
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Deleted
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Jun 11, 2024 3:52:45 GMT
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Post by Deleted on Jul 23, 2015 18:59:38 GMT
I'd never had baked pasta and cheese until after I met DH, and I don't care for it.
I grew up eating cheese sauce poured over boiled pasta. So creamy and good!
I make a roux and add in grated cheese, pepper, and dry mustard powder. Make extra sauce as the pasta absorbs quite a bit. Probably a good idea to reserve some of the water the pasta was cooked in, if you're going to have leftovers to put in the fridge; the pasta water helps loosen the pasta and keeps it from getting dry.
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Post by peasful1 on Jul 23, 2015 19:09:25 GMT
not over-cooking the noodles. Especially if you are then going to bake, the noodles should be very firm before adding the hot cheese sauce then baking. Otherwise by the time it comes out of the oven, it's so mushy and just yuck.
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Post by Meri-Lyn on Jul 23, 2015 19:12:23 GMT
I've been using the BH&G recipe (from the red & white plaid book) for years and everyone loves it. It's requested every year at my brother's annual pig pickin'. BH&G Macaroni & CheeseOven 350 degrees 1-1/2 cups elbow or corkscrew pasta 3 tablespoons butter 2 tablespoons flour 2 cups milk 1/4 teaspoon salt Pepper to taste 1/4 cup minced fresh onion (optional) 2 cups sharp cheddar cheese Spray 1.5 quart casserole lightly with cooking spray. Cook pasta until tender: drain. In saucepan, melt butter, blend in flour, salt, pepper. Add milk; cook until thick & bubbly. Add onion, if using. Add cheddar. Stir until melted. Mix cheese sauce with pasta. Place in casserole. Bake 35-40 minutes. Notes: I usually use 2 cups of pasta, 3 cups cheese (we like it cheesy,) omit the onion, and sprinkle paprika on top for a little color; I also bake it for about 45 minutes until the top browns a bit. Mine is very similar, with a few adjustments. I got it from a neighbor. I add a little dry mustard to the roux. And we sprinkle more cheese and bread crumbs on top before baking it. The roux and good quality cheese are a must. We use Cabot Seriously Sharp. DH's step-mom asked for the recipe and was excited for us to try it. She used Kraft Shredded (with all the preservatives) and I know she does not have the patient to wait for the milk mixture to get thick. You could tell right off the difference in the richness. |
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scorpeao
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Location: NorCal USA
Jun 25, 2014 21:04:54 GMT
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Post by scorpeao on Jul 23, 2015 19:16:43 GMT
the blue box!! (never made it from scratch; Kraft is what I grew up on...) this. I like my powdered processed cheese. Home made mac n cheese is lost on me. I eat it thinking that I'd rather have the blue box! |
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Post by kristi521 on Jul 23, 2015 19:58:54 GMT
I'm not a fan of baked mac and cheese and it may be childish but I think mac and cheese needs some American cheese in it to get that really creamy sauce. Not all, definitely add in some real cheese but it must have American cheese IMO. I like my mac and cheese very saucy and creamy. I hate dried out mac and cheese with a gritty/greasy texture. I totally agree with this. I much prefer a creamy sauce for my mac & cheese. I have yet to find a blend of cheeses that didn't include American, that produced something creamy enough. I like to do Velveeta with a blend of extra sharp cheddar. |
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Post by gmcwife1 on Jul 23, 2015 20:46:32 GMT
More than one cheese and extra sauce because the pasta absorbs so much  |
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Post by JustKim on Jul 23, 2015 21:09:28 GMT
oh, I have also tried with and without egg and could not tell the difference so I don't do the egg
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Post by Merge on Jul 23, 2015 21:41:40 GMT
More than one cheese and extra sauce because the pasta absorbs so much Yeah, this is how you keep it from getting dried out. When I put it in the oven, the pasta is just slightly undercooked and the whole thing is almost soupy - but the sauce reduces in the oven (don't bake it covered!) to the perfect consistency. The sauce also soaks into the slightly undercooked pasta and flavors it. My problem with just doing pasta covered with cheese sauce is that the pasta itself is bland and flavorless. I want the whole thing to taste tangy and cheesy. |
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Post by birdy on Jul 23, 2015 22:14:53 GMT
a generous layer of Italian bread crumbs on top before it goes in the oven to bake
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Post by tmarschall on Jul 24, 2015 0:34:10 GMT
a generous layer of Italian bread crumbs on top before it goes in the oven to bake I agree! I melt some butter and stir into the bread crumbs before topping. The best I've made I used panko and italian seasoning and butter for the topping. I also use american/velveeta, cheddar and pepper jack, dried mustard powder and some hot sauce. Yum! Now I am craving it! |
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Post by gramasue on Jul 24, 2015 1:51:01 GMT
I add a chopped onion and a can of diced tomatoes to mine. Lots of cheese! And homemade croutons on top.
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Post by AussieMeg on Jul 24, 2015 2:08:37 GMT
the blue box!! (never made it from scratch; Kraft is what I grew up on...) this. I like my powdered processed cheese. Home made mac n cheese is lost on me. I eat it thinking that I'd rather have the blue box!
Add me to the list of people who love their Kraft blue box!! I've tried a few recipes but like you, I think to myself that I'd rather be eating blue box.
But I have to ask..... when you say "powdered processed cheese", is that how the cheese comes in your version of Kraft blue box? Here you can get a couple of different versions. The quick and easy ones have powdered cheese (NOT a fan) but the Deluxe version has a tin of creamy orangey goodness that you spoon out and into the cooked noodles. Heaven in a can!
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Post by AussieMeg on Jul 24, 2015 2:10:38 GMT
You can never have enough cheese
That's my life's motto!
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