June 2008 Weddings
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Do you have a great mac&cheese recipe?
We like to make homemade mac&cheese at TGiving. The last couple of years we've made PW's version, but the cheese alone for it is crazy expensive. Plus, we like to switch things up.
Any great tried & true recipes to share?
Re: Do you have a great mac&cheese recipe?
The key to any great mac and cheese is a good roux, then you can add in any type of cheese/s you want. We use love using Gruyere, Sharp Cheddar, and Parmesan. A little nutmeg and dry mustard are always great additions, too.
ETA: Make sure to cook your roux until it's brown. That way you get the flour taste out.
ETA 2: This was the very first mac and cheese recipe I used. http://www.marthastewart.com/271998/perfect-macaroni-and-cheese Like I said, feel free to play around with the cheese.
Neena Mae. 1/7/10
"A baby nursing at a mother's breast is an undeniable affirmation of our rootedness in nature." - David Suzuki
Now my mind is consumed with the thought of eating mac and cheese!
I was putting together Neena's 2nd birthday party meal and homemade mac and cheese is the main course!
Neena Mae. 1/7/10
"A baby nursing at a mother's breast is an undeniable affirmation of our rootedness in nature." - David Suzuki
I don't feel like making a roux so I am doing this one on Thurs. I have never tried it before though.
http://mrssouthernbelle.blogspot.com/2009/12/mac-n-cheese-recipe.html
Our crazy, wonderful life
I agree--gotta start with the roux! If I can teach high school kids to make a roux, anyone can make one!
Oh, and if you're baking it, you should have lots of extra cheese sauce for the pasta to soak up while it bakes!
Here is a link to Panera Bread's Macaroni and Cheese recipe...sooo good!
http://mypanera.panerabread.com/storiestips-view.php?id=50
This one I also made a few weeks ago and you make everything in one pot and cook the noodles in the milk. It was also really good.
http://whiteonricecouple.com/recipes/stove-top-one-pot-macaroni-cheese-recipe/
I just make the one on the Ronzoni box. Tried and true. Raves all the time and people always ask me for my 'family' recipe
Roux is just a fancy cooking term for flour and butter (or oil) cooked together and used to thicken a sauce.
The Ronzoni one I mentioned, I realized I didn't give the details. I have it memorized it's that easy
1/2 c. butter and 1/2 c. flour. Cook together (into a 'roux'). Basically cook until it gets a light toasty color - you just don't want it to taste like raw flour anymore.
To that add gradually 5 c. milk. Add some salt/pepper and season salt (I just use regular salt and some garlic powder). Also calls for some dry mustard which I omit, but is classic. You eventually want it to thicken and bubble. I use a whisk, stir often. This is the longest part. I test it to coat the back of a wooden spoon for 'doneness'.
Take off heat and stir in 2c shredded cheese (whatever you like).
In the meantime you've par-boiled a box of macaroni and drained. Mix pasta with sauce, pour into a casserole and bake. I do like 350 until really bubbly. Oh, reserve some cheese for the top (or use more!). Breadcrumbs optional.
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