Do you have any good recipes? I have one for 4 Cheese one that I am not so confident about.
Baked Macaroni and Cheese recipe
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 imcool84 |
Baked Macaroni and Cheese recipe |
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Posts: 4127 (11/24/2009 10:57 PM) |
Edited By: imcool84 11/24/2009 11:15 PM.
Edited 1 time.
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chickadee0193 |
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Posts: 4433 (11/24/2009 11:16 PM) |
I haven't made it but apparently this one is the shiz.
http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html |
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Fanatic15 |
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Posts: 1571 (11/24/2009 11:18 PM) |
Its hard to mess up baked mac and cheese. The key is the melt your cheese well and thats it. You can use just about any cheese too and add veggies as well. One
of my favorite to make is a spinach artichoke one w/ parm cheese. Make sure to cook your noodles to just al dente because they will continue to cook in the
oven. If you are planning to do this for thanksgiving I would suggest having a trial run before the big day just to get used to it.
Once I learned the technique of making homemade mac and cheese I started experimenting a lot w/ it. I found it was s o very simple. |
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angelfromafrica |
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Posts: 1897 (11/24/2009 11:25 PM) |
i have one but i've never made it.. it looks good in the recipe book... here it is:
250g elbow macaroni 60g butter 1/3 cup (50g) plain flour 3 cups (750ml) milk 2 cups (250g) coarsely grated pizza cheese 1. Cook the pasta in large saucepan of boiling water, uncovered, until just tender; drain. While pasta is cooking, melt butter in a medium saucepan, add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk; cook, stirring, until sauce boils and thickens. 2. Stir pasta and half the cheese into sauce; pour mixture into shallow 2-litre (8 cup) baking dish. Sprinkle with remaining cheese; place under hot grill until cheese melts and is browned lightly. SERVES 4 cooking time : 20mins prep time: 5 mins Hope that helps ya 
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RedLampDistrict |
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Posts: 11617 (11/24/2009 11:32 PM) |
I used this one and it was awesome. Very simple, too!
Ingredients: * 8 ounces macaroni or mini penne * 8 ounces sharp Cheddar cheese, shredded * 4 ounces American cheese, shredded or sliced * 1/2 cup heavy cream * 1/2 cup sour cream * 1 teaspoon salt * 1/4 teaspoon ground black pepper * Sweet paprika, optional Preparation: Heat oven to 350°. Butter a 2-quart baking dish. Cook pasta in boiling water following package directions. Drain and rinse with hot water. Put the pasta back in the saucepan and add the cheeses, cream, and sour cream. Stir and add salt and pepper. Spoon the mixture into the prepared baking dish. Sprinkle with paprika and bake for 25 minutes, or until lightly browned. Serves 4 to 6. |
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imcool84 |
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Posts: 4129 (11/24/2009 11:35 PM) |
Thanks guys so much for the help! I this is the recipe that I am not so confident about:
Ingredients * 1 tablespoon vegetable oil * 1 (16 ounce) package elbow macaroni * 9 tablespoons butter * 1/2 cup shredded Muenster cheese * 1/2 cup shredded Cheddar cheese * 1/2 cup shredded sharp Cheddar cheese * 1/2 cup shredded Monterey Jack cheese * 1 1/2 cups half-and-half * 8 ounces cubed processed cheese food * 2 eggs, beaten * 1/4 teaspoon salt * 1/8 teaspoon ground black pepper Directions 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. 2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. 3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. 4. Preheat oven to 350 degrees F (175 degrees C). 5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. 6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve. I plan on removing the egg or just using one. |
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Mintmello |
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Posts: 562 (11/24/2009 11:38 PM) |
Use Martha Stewart's Mac and Cheese! It is the best...
Macaroni and Cheese 101 - serves 12 - Adapted from The Martha Stewart Living Cookbook: The Original Classics. Ingredients 8 tablespoons (1 stick) unsalted butter, plus more for casserole 6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons coarse salt, plus more for water 1/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese 1 pound elbow macaroni Procedure 1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside. 2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute. 3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes. 4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside. 5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce. 6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve. |
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bugofgold |
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Posts: 6779 (11/24/2009 11:46 PM) |
MACARONI AND CHEESE
(Serves 4 as a main course or 6 to 8 as a side dish) Toasted Bread Crumbs 1 cup fresh bread crumbs from French or Italian bread Pinch salt 1 1/2 tablespoons melted unsalted butter 2 large eggs 1 can (12 ounces) evaporated milk (important, don't use regular milk) 1/4 teaspoon hot red pepper sauce 2 teaspoons salt 1/4 teaspoon ground black pepper 1 teaspoon dry mustard, dissolved in 1 teaspoon water 1/2 pound (about 2 cups) elbow macaroni 4 tablespoons unsalted butter 12 ounces American cheese (I've made it w/cheddar, flavor is too strong!), grated (about 3 cups) 1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside. 2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside. 3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt. 4. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs. BAKED MACARONI AND CHEESE Developed from the above recipe, this dish is the answer to those who prefer their macaroni and cheese topped with crumbs and served out of a baking dish. Smooth and creamy like the stovetop version, this one is broiled just long enough to brown the crumb topping. The macaroni and cheese can be made up to eight hours ahead, but it must be reheated over very low heat, adding extra milk to moisten it, if necessary, before pouring into the baking dish. 1. Heat 2 tablespoons butter in large skillet over medium heat until foam subsides. Add 1 cup lightly packed soft fresh bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color. Season to taste with salt; set aside. 2. Adjust oven rack 6 inches from heating element; heat broiler. Follow recipe for Creamy Macaroni and Cheese, mixing 1/4 cup of the grated cheese in with the bread crumbs. 3. Pour cooked macaroni and cheese into 9-inch pan (or another heatproof pan of similar surface area). Spread crumbs evenly over top. Broil until crumb turns deep brown, 1 to 2 minutes. Let stand to set a bit, about 5 minutes, and serve. |
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