Mopick - Posted - 01/03/2011:  13:45:46

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I cooked a pork loin roast last night on the BGE. We decided to make macaroni and cheese from scratch instead of the processed box kind. It was great. Labor intensive but so much better than the box. This was the first time I ever made mac and cheese. I know....I don't believe it either. Here's what I did....

I cooked up 2 cups of elbow macaroni. I didn't cook it al dente, I cooked it as per the instructions on the box.

I pre-heated 3 cups of milk in the microwave. I heated for about a minute and a half.

In a large, deep skillet I melted a half stick of butter (minus about a tablespoon that went in the water to cook the macaroni). To that I added 1/4 cup of flour and made a rue. Don't cook it too brown. Just until it smells nutty and doesn't taste like raw flour.

Add the 3 cups of heated milk and cook until it thickens up a little. Add 1/8 teaspoon nutmeg. 1/8 teaspoon of dry mustard. I added a little bit of cayenne pepper, maybe 1/8 teaspoon.

Take the mixture off the burner and while still hot add almost 6 cups of shredded Cheddar cheese, reserving about a cup to add on top the macaroni when it comes out of the oven. Fold the cheese into the hot mixture, melting the cheese to form a cheese sauce.

Now add the 2 cups of cooked macaroni, stirring it in until all the macaroni is well coated and incorporated into the cheese sauce.

Pour this into a 1 1/2 quart casserole dish that has been sprayed with cooking oil or non stick spray.

Slap it in to a 375 degree oven for about 30 or 35 minutes.

Take it out of the oven and sprinkle the remaining cheese on top. The cheese melts to form a gooey, cheesy topping.

Serve it up and ENJOY.

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Edited by - Mopick on 01/03/2011 14:01:59

michael6 - Posted - 01/03/2011:  13:53:34

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That made me hungry for some

Mopick - Posted - 01/03/2011:  14:00:45

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The boys that were having dinner with us said it was better than KFC's mac and cheese. They like KFC's mac and cheese and usually order mac and cheese and mac and cheese as their sides. I took that to be real compliment and they tore up my home made mac and cheese.


Randy

Mudpie - Posted - 01/03/2011:  14:01:31

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Nice recipe. I usually don't bother baking it once I've made the cheese sauce. I just mix it and add the shredded cheese on top and then microwave it for about a minute. I'll have to try that next time.

MTBanjo - Posted - 01/03/2011:  14:04:17

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That's pretty much the same recipe as my Mom gave me when I left for school, and I still use it to this day. Good comfort food.

Mine has no nutmeg. Some baking soda (and maybe powder, too? can't remember), a little flour, salt, pepper, dry ground mustard. Yup. Cook over medium high heat stirring constantly, bring to a boil for 1 minute. Remove from heat, then add shredded cheese a handful at a time, stirring it in till it's melted. I do cook the noodles al dente, just maybe 6 minutes. Then mix it all together in a casserol dish, sprinkle with bread crumbs, bake for 20-25 at 375. Goooood stuff.

For the winter time when ridiculous is ok, try adding some breakfast or italian sausage...I prefer the loose kind, not links or some crap like that. The sausage just throws it into the over-the-top comfort food category. Not recommended for regular use. But for potlucks in the winter or something like that, it's real good.

Oh yeah, butter, too.

I agree you probably don't need to bake it, but it's really good if you do. That cheese sauce, right before you pour it on the macaroni and throw it in oven, is soo darn good.

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Edited by - MTBanjo on 01/03/2011 14:06:48

KE - Posted - 01/03/2011:  14:53:24

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You pretty much can't go wrong with baking cheese or roasting pork fat.

There are myriad ways to make mac & cheese and I've rarely met one I didn't like.

jason holgate - Posted - 01/03/2011:  15:38:16

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I like it and I thank you!!!!!!!

drew-gurbach - Posted - 01/03/2011:  15:51:54

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So, the (FF) in the title of the topic means it cooking related? Just want to know. Thanks!

pandjlocke - Posted - 01/03/2011:  16:04:01

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I use a little secret ingredient in mine that makes people ask "What's different about this?" Promise no to tell anyone now, but it's . . . um, uh . . . just a splash of Worcestishire sauce.

Brian T - Posted - 01/03/2011:  16:10:25

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Worcestershire is also the secret to perfect potato skins.
Can all 50,000+ keep the secret?

MTBanjo - Posted - 01/03/2011:  16:27:53

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quote:

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Originally posted by drew-gurbach

So, the (FF) in the title of the topic means it cooking related? Just want to know. Thanks!

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Si. Food Forum. People campaigned but so far, no actual section here for it.

bubbalouie - Posted - 01/03/2011:  16:39:20

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Yum!

raybob - Posted - 01/03/2011:  17:12:39

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Homemade mac and cheese is the only way to go. We don't have mac and cheese if it has to come out of a box. I use Alton Brown's recipe, comes out great. When my wife makes it I don't think she uses a recipe, and her's is just as good maybe better. Mmmmm, comfort food :)

eagleisland - Posted - 01/03/2011:  19:01:14

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A good mac and cheese is dependent on a sauce mornay, which is a not-overthick white sauce (bechamel) with cheese melted into it.

Your recipe isn't the only way to do it, but it'srock solid nonetheless. The primary difference and exploration possibilities would surround the choice of cheeses in the mornay. For variants, you might try a mix of quality Gruyere and Parmesan Reggiano... or imported Fontina, if you're feeling rich. You could also try adding a smidge of dry mustard before melting in the cheese.

Regardless, you've got nuthin' to be ashamed of with that one, Amigo. I'll bet it was great.

jazzylynne - Posted - 01/03/2011:  21:35:34

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Pretty much like I do it.
I use a pound of sharp cheddar to a half pound of macaroni.
I make a white sauce (Wondra, milk, butter) melt the cheese into it.
Cook the macaroni, mix the cheese sauce into that and put shredded cheese on top
Bake at 350 for an hour until the top is crispy.
This is drier then the mac and cheese you get out of a box.

However if you have the time, this is the mac and cheese to make. It is amazing:

latimes.com/features/food/la-f...874.story

bournio - Posted - 01/04/2011:  02:00:46

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Worcestershire sauce is amazing for everything...

Is now the time to say that I've rarely had shop bought macaroni cheese? We've always done it by mixing cheese sauce and pasta...

dflowers - Posted - 01/04/2011:  06:39:46

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It is true that sharp cheddar is the best cheese to use.

Mopick - Posted - 01/04/2011:  06:48:29

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Mornay suace. Bechamel. I didn't even know I could cook French. This is cool. We had a darn good Bechamel suace Sunday morning with sausage broken up in it and served over biscuits.

But I will never cook mac and cheese from a box again. It's just not worth it when I can do so much better cooking it from scratch. Rachel Ray has a stove top method. She does put the mac and cheese under a broiler just to brown the cheese on top. Here's her recipe.

Ingredients

* 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
* 2 tablespoons butter
* 3 tablespoons flour
* 1 1/2 cups whole or 2 percent milk
* 3 cups shredded white cheddar cheese
* 1/2 teaspoon nutmeg, ground or freshly grated
* 1/4 teaspoon ground cayenne pepper, a couple pinches
* Salt
* 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Directions

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

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Edited by - Mopick on 01/04/2011 07:16:12

stevel - Posted - 01/04/2011:  07:09:43

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doesn't hurt to crush up some Ritz crackers, mix with melted butter and apply to the top before baking as well.

EagleIsland mentioned adding Gruyere as well, and it does add a nice "stretchy-ness" to the cheese.

And if it ain't hearty enough for ya as is, some chunks of good butchers ham adds a nice touch.

Mopick - Posted - 01/04/2011:  07:13:33

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quote:

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Originally posted by stevel

doesn't hurt to crush up some Ritz crackers, mix with melted butter and apply to the top before baking as well.

EagleIsland mentioned adding Gruyere as well, and it does add a nice "stretchy-ness" to the cheese.

And if it ain't hearty enough for ya as is, some chunks of good butchers ham adds a nice touch.

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Crushed up Ritz crackers and melted butter on top sounds real good. Alton Brown's recipe for baked mac and cheese calls for panko bread crumbs and melted butter on top.

Ingredients

* 1/2 pound elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk
* 1/2 cup yellow onion, finely diced
* 1 bay leaf
* 1/2 teaspoon paprika
* 1 large egg
* 12 ounces sharp cheddar, shredded
* 1 teaspoon kosher salt
* Fresh black pepper

Topping:

* 3 tablespoons butter
* 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

raybob - Posted - 01/04/2011:  07:22:05

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That's the one! Thanks for posting it, Mopick. Tempering the egg always makes me feel like a real cook ;-)

stevel - Posted - 01/04/2011:  07:22:47

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Randy- I imagine Panko bread crumbs would work just as well. In fact I've been meaning to pick some up....

steve

eagleisland - Posted - 01/04/2011:  08:14:16

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quote:

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Originally posted by Mopick

Mornay suace. Bechamel. I didn't even know I could cook French. This is cool. We had a darn good Bechamel suace Sunday morning with sausage broken up in it and served over biscuits.

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That ain't no bechamel. That there's sausage gravy.

(a bechamel uses butter as the fat, not animal fat).

rinemb - Posted - 01/04/2011:  08:21:26

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Mopick - Posted - 01/04/2011:  08:21:43

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quote:

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Originally posted by eagleisland

quote:

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Originally posted by Mopick

Mornay suace. Bechamel. I didn't even know I could cook French. This is cool. We had a darn good Bechamel suace Sunday morning with sausage broken up in it and served over biscuits.

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That ain't no bechamel. That there's sausage gravy.

(a bechamel uses butter as the fat, not animal fat).

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Oh man! See how you are, Here I was thinkin' that I was a French chef like my hero Justin Wilson (RIP). I know, he was Cajun but that's kind of French isn't it. Note my name Desgranges (Des Granges). French Canadian descent.

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Edited by - Mopick on 01/04/2011 08:24:37

trapdoor2 - Posted - 01/04/2011:  08:53:04

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Unfortunately, even after I made the Alton Brown recipe (which was excellent)...my wife took me aside and whispered: "a box of Kraft is still my favorite".

I just can't win.

bilge rat - Posted - 01/04/2011:  08:55:35

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Try using a salsa or pepper cheese for a nice vartiation.

ron

Mopick - Posted - 01/04/2011:  09:50:01

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quote:

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Originally posted by trapdoor2

Unfortunately, even after I made the Alton Brown recipe (which was excellent)...my wife took me aside and whispered: "a box of Kraft is still my favorite".

I just can't win.

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It's what we (I) grew up on.

stevel - Posted - 01/04/2011:  09:52:24

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quote:

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Originally posted by trapdoor2

Unfortunately, even after I made the Alton Brown recipe (which was excellent)...my wife took me aside and whispered: "a box of Kraft is still my favorite".

I just can't win.

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reminds me of some of my friends... who have still yet to venture beyond the world of just ketchup as a condiment....

XXXris - Posted - 01/05/2011:  10:25:31

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quote:

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Originally posted by pandjlocke

I use a little secret ingredient in mine that makes people ask "What's different about this?" Promise no to tell anyone now, but it's . . . um, uh . . . just a splash of Worcestishire sauce.

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Hey, that's my secret ingredient too.... Perhaps we had the same grandmother.

Adding some pieces of bell pepper sometimes is nice too. The red ones make it look pretty.

Also, some toasted bread crumbs and a dash of paprika on the top if you want to get fancy.

The (tiny) problem with homemade mac is that it is so fatty. I can eat four servings of this at one sitting, but then I realize that I have just eaten a stick of butter....

stevel - Posted - 01/05/2011:  10:53:42

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I also remembered that sometimes we put slices of tomato on top (between the noodles/sauce and cracker crumbs). It adds a nice little kick.

Micki - Posted - 01/06/2011:  03:57:09

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Sounds good! I like to use the velveeta cheese in mine. Makes it creamier. Micki