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winesonoma

Best Homemade Macaroni and Cheese

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I'm going to make one of my favorite Mac and Cheese recipes tonight, Greek Pastitio or Pastitsio and was wondering what other's favorite recipes were?

Edit: unsure on spelling


Edited by winesonoma (log)

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I use the recipe on Saveur's site. But I use a combo of cheddar, gruyere and parmesan.

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Well so far everyone who's had mine says it's awesome. But it's not mine, it's Martha's! Sharp white cheddar and gruyere, noodles, creamy bechemel sauce. YUM!


Edited by little ms foodie (log)

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I used the one from the William Sonoma "American" book last week. Even my husband liked it and he hates mac and cheese. :smile:

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I use extra-sharp cheddar in mine, swirled into a bechamel sauce, and baked extra-long to get a golden crust on top. (I'll have no truck with breadcrumb or crushed-potato chip toppings!)

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There was a previous topic on this subject in which I confessed my use of rather mundale ingredients.

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There was a previous topic on this subject in which I confessed my use of rather mundale ingredients.

Yep mine is also similar with a few variations. I used Cabot 50% and use smoked paprika.

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Mascarpone, Gouda and Monterey Jack, 2 lbs. cheese to 1 lb. macaroni. Very short cook time as so rich it separates easily.

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There was a previous topic on this subject in which I confessed my use of rather mundale ingredients.

Yes! And I made it. And it was fantastic! Now I have lost it. :sad:

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This is the original post:

I agree with you 100% There are some "convenience" foods that are worth using because they enable you to do other things with more flair.

I often have people ask me for my recipe for Mac 'n Cheese. I unabashadly tell them my "secret".

First I cook the Creamettes brand elbow macaroni, if that is not available then it is Barilla.

It is then cooked aldente, then drained, tossed back in the pot with butter and a can (or two, depending on the amount of macaroni) of Campbell's Condensed Cheddar Cheese Soup, undiluted.

Stir, pour in a casserole, sprinkle the top with parmesan or asiago, freshly grated and run under the broiler for a couple of minutes.

It is alway creamy, never gets gummy or hard and tastes good.

If we want spicy it is the Nacho Soup I use.

In the meantime, I have baked bread from scratch, cooked fresh mushrooms, onions, tomato and squash, grilled chops or steaks and prepared a killer dessert.

The mac and cheese takes 15 minutes, tops.

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I have a friend who makes mac and cheese using the pasta from Easy Mac. But instead of the powdered packet he uses goat cheese and white truffle oil :wacko:

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Isn't it easier to just buy pasta in its own box?? Especially given the other ingredients being used which are so delicate ... and expensive .. just a thought ...

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Isn't it easier to just buy pasta in its own box?? Especially given the other ingredients being used which are so delicate ... and expensive .. just a thought ...

Absolutely. That's why the easy mac part is so absurd. I make fun of him for this on a regular basis :biggrin:

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family recipe for baked mac and cheese

1lb box elbow mac,cooked al dente

11/2 cups milk

1 package philly cream cheese

3/4 lb. pack of extra sharp white cheddar

direction--simmer milk and cream cheese till melted pour in buttered 9x9 bakind dish,top entirely with sliced cheddar bake at 350 for 45 mins till cheese is brown on edges**note-great with baked ham :wub:

Enjoy!! Dave s

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SAGE!

Gruyere, garlic, and SAGE!

I like the breadcrumbed, finished-in-the-oven sort.

with SAGE!

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I make the John Thorne inspired, Cooks Illustrated stovetop version, except that I use Monterey Jack for its melting qualities and aged Gouda for flavor. If I don't have aged Gouda, I use really really sharp cheddar.

If you don't know this version, it calls for evaporated milk. My best ever incarnation of the dish occurred when I used leftover evaporated milk that I'd stored in a jar that previously contained smoked mustard. The milk took on this ethereal subtle smoky flavor from the jar that imbued the whole dish. (I just found some more of the mustard, so I plan to save the jar and try to recreate it.)

Although I have to say that the cut up, rolled in panko, deep fried leftovers that Alton Brown made on his show have me re-thinking the bechamel/custard baked-in-the-oven style, just so I could do that with the leftovers.

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Well it was a big hit. By the way Pastitsio has a layer of cinnamon flavored meat in the middle.

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I'm going to make one of my favorite Mac and Cheese recipes tonight, Greek Pastitio or Pastitsio and was wondering what other's favorite recipes were?

Edit: unsure on spelling

I just made some four cheese pasta this past week.

Fontina, Gorganzola, Pecorino Romano and Parmesan-Reggiano in decending quantity.

Baked for about 15 minutes in the oven to toast the bread crumb topping. YUM!!! :biggrin:

David

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I use a three cheese combination: a bit of 3 year Shelbourne Farms unpasteurized white cheddar, a milder canadian cheddar, and some parm regg. The Shelbourne Farms give the cheese an extra depth of flavor that's really fantastic. I also tend to use rigatoni instead of elbow macaroni, because I think it holds the sauce and cheese better.

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Well so far everyone who's had mine says it's awesome. But it's not mine, it's Martha's! Sharp white cheddar and gruyere, noodles, creamy bechemel sauce. YUM!

Martha's is the best... :wub::wub: ...the ultimate in comfort food. I bake it in a large shallow baking dish & double the breadcrumb topping, so there's plenty of crunch!

Second best is my grandmother's with Velveeta. Served with fried catfish.

I also like the cavatappi noodles instead of elbow... they hold more cheese sauce.


Edited by viva (log)

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I've tried a lot of recipes for mac and cheese trying to find one that's delicious but not ordinary....I think Martha's is excellent! But my very very favorite is one called Macaroni and Cheese with Prosciutto and Taleggio that was in Bon Appetit's How America Eats issue in March of 2002....I'd be happy to send the recipe to anyone who can't find the magazine, since I looked for it over at epicurious and it's not there, unfortunately. I only use half the amount of prosciutto and the cheese, but it's by far the best mac and cheese I"ve ever tasted.

Edited to add: it also used optional truffles and white truffle oil....oh man, I think I'm gonna have to make some this weekend :rolleyes:


Edited by NVNVGirl (log)

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