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Good Mac & Cheese recipes

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Hey y'all


I know there are a couple recipe threads up in here, but I wanted to make one particularly for Mac & cheese. What are your favourite recipes? The noodles don't necessarily have to be elbow-macaorni noodles per se.


One caveat: no bacon, or any other pork products. Merci.
 
dalamon said:
Hey y'all


I know there are a couple recipe threads up in here, but I wanted to make one particularly for Mac & cheese. What are your favourite recipes? The noodles don't necessarily have to be elbow-macaorni noodles per se.


One caveat: no bacon, or any other pork products. Merci.
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Good mac and cheese is easy as hell.

Par cook pasta (whatever kind... elbow seems to be traditional)

1/4 cup butter(half stick)
1/2 teaspoon fresh garlic (optional)
1/2 cup heavy cream
1 cup whole milk(separated into half cups)
2.5 Cups shredded aged sharp cheddar(two cups for sauce, half cup for top)
salt and pepper to taste
1 Tbsp corn starch (as needed for thickness)

1. Melt butter(brown garlic at the same time if desired)
2. Add cream and half the milk. Bring to a simmer/light boil over medium heat or less(the longer you wait for it to come to temperature, the better it ends up)
3. Add the cheese consistently at a gentle pace, quarter cup or so every minute(while CONSTANTLY stirring, I prefer a fork to a wooden spoon during this stage)
4. Once all the cheese is added, slowly simmer until it's all one glorious, cheesy consistency.
5. Once seasoned appropriately, decide if you need the cornstarch to thicken up the sauce. If yes, whisk into remaining milk and add milk/cornstarchto the sauce. If no, just add the milk.
6. Salt and pepper to taste and bring back to a gentle boil

Put the parcooked, cooled pasta in a bowl. Add the sauce and stir it all up. Then put it in an 8x8 dish and bake for 20 min. Add remaining cheese on top and melt, serve immediately.
 
Here's a quick simple and easy recipe I learned during my time working in a restaurant. Put your cooked noodles in a buttered pan, add whatever cheese you want and whatever else you want to add. Be creative. Then add heavy cream to thicken it.

I love this method because you don't have to make a big batch that everyone eats, you can make each person their own mac and cheese.

The last time my cabinets were damn near empty, I made this with canned diced chillies, enchilada sauce, canned black olives, diced onions, and some spam I seasoned and cooked in a separate pan. Pretty good enchilada mac and cheese . Like i said, be creative and use what you have available. It's also good plain with just cheese and heavy cream.

You can do this in 5 minutes if you already have some cooked noodles. Also, i'm going to assume you know this, but make sure you rinse your noodles with cold water so they don't get soggy and sticky.

So to recap; butter pan, add noodles, add cheese, add heavy cream.
 
Tony said:
Here's a quick simple and easy recipe I learned during my time working in a restaurant. Put your cooked noodles in a buttered pan, add whatever cheese you want and whatever else you want to add. Be creative. Then add heavy cream to thicken it.

I love this method because you don't have to make a big batch that everyone eats, you can make each person their own mac and cheese.

The last time my cabinets were damn near empty, I made this with canned diced chillies, enchilada sauce, canned black olives, diced onions, and some spam I seasoned and cooked in a separate pan. Pretty good enchilada mac and cheese . Like i said, be creative and use what you have available. It's also good plain with just cheese and heavy cream.
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this may sound dumb but what is "cream?"
Sour cream? Cream cheese? Milk? Ice cream? Butter? Cream of chicken? Cream of mushroom?
 
Two secrets to good Mac n cheee. #1 is common to all recipes -- butter -- pour 1/2 cup over the top before you bake it. #2 is the cheese -- grab a good variety -- 1/2 cup muenster works well for starters.

That's really all there is to it.
 
never use whipping cream in any recipe... it's ****ing lazy *** and fattening as ****. smd @ all u heathens.
 
what about a jar of Velveeta?

you don't really even need the pasta if you don't want it - velveeta's fine by itself
(that'll save some calories for you, PKM!)
 
seriously though, I think a bit of cream cheese (low or non-fat is fine) could be used in additon to cheddar/muenster/colbyjack/pepperjack or whatever - adds a bit of creaminess and helps bind the butter and the cheese
 
Macaroni & Cheese


14 oz of macaroni
14 oz shredded mild cheddar
6 oz monterey jack
8 oz smoked gouda (cut in small cubes)
2 tbs plus 1 tsp of flour
3 tsp dry mustard
1 tsp ground pepper
1 tsp salt
3/4 tsp nutmeg
3/4 tsp cayenne pepper
2/3 cup of sour cream
2 eggs, lightly beaten
1.5 cups of half and half
1.5 cups of heavy cream
1 tbs worcestershire

1. Heat oven to 350
2. Boil pasta. Cook until slightly below al dente. Put in a large bowl and stir in 10-12 oz of cheddar, monterey jack, and the smoked gouda.
3. Combine salt, flour, mustard, pepper, nutmeg and cayenne in a large bowl. Whisk in sour cream and eggs until smooth. Whisk in half and half, cream, worcestershire.
4. Pour this wet mix over the pasta mix and stir to combine.
5. Grease or spray a 9x13 baking dish, pour in mix and cover with remaining cheese.
6. Bake until set around edges, although still a tad loose in the center, about 30 minutes.

Note: If you like it with a little more spice, as I do, make the cayenne a full teaspoon.

Make this. Eat it. Make it again. Enjoy life.

If you don't like this, you're probably from the devil.
 
Hantlers said:
Macaroni & Cheese


14 oz of macaroni
14 oz shredded mild cheddar
6 oz monterey jack
8 oz smoked gouda (cut in small cubes)
2 tbs plus 1 tsp of flour
3 tsp dry mustard
1 tsp ground pepper
1 tsp salt
3/4 tsp nutmeg
3/4 tsp cayenne pepper
2/3 cup of sour cream
2 eggs, lightly beaten
1.5 cups of half and half
1.5 cups of heavy cream
1 tbs worcestershire

1. Heat oven to 350
2. Boil pasta. Cook until slightly below al dente. Put in a large bowl and stir in 10-12 oz of cheddar, monterey jack, and the smoked gouda.
3. Combine salt, flour, mustard, pepper, nutmeg and cayenne in a large bowl. Whisk in sour cream and eggs until smooth. Whisk in half and half, cream, worcestershire.
4. Pour this wet mix over the pasta mix and stir to combine.
5. Grease or spray a 9x13 baking dish, pour in mix and cover with remaining cheese.
6. Bake until set around edges, although still a tad loose in the center, about 30 minutes.

Note: If you like it with a little more spice, as I do, make the cayenne a full teaspoon.

Make this. Eat it. Make it again. Enjoy life.

If you don't like this, you're probably from the devil.
Click to expand...

We aint tryin to cook meth. Just some macn cheese.. sheesh.
 
Cyrone Torbin said:
This.

Stop being ****ing nerds w/ y'alls fancy mac n' cheese. Keep it real.
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Cheese ain't powder, yo. **** that noise son. Might even be making this using some raw, unpasteurized cheese up in this motha****a


Sent from the JazzFanz app
 
dalamon said:
Cheese ain't powder, yo. **** that noise son. Might even be making this using some raw, unpasteurized cheese up in this motha****a


Sent from the JazzFanz app
Click to expand...

My Mac n' Cheese recipe.

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