Post by: black hog on October 01, 2014, 06:30:59 PM
Post by: h20hunter on October 01, 2014, 06:45:35 PM
Post by: Goldeneye on October 01, 2014, 07:17:44 PM
"Perfect Macaroni & Cheese"
To begin, you still need to make a white sauce. A generous amount of butter is melted in a large saucepan, and then flour is stirred into it to make a loose paste. After the flour has cooked in the hot butter, hot milk is whisked in. The starch from the cooked flour expands in the milk, creating a thick, creamy sauce. The starch binds the sauce, so that when the cheese is stirred in, the result is creamy and smooth, not stringy and curdled.
It is important to use pungent cheeses, such as sharp cheddar, mixed with a little Gruyere or pecorino Romano for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauce's texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy.
A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy (very al dente) in the center, then rinse it under cold water. This stops the cooking and washes off the excess starch. You might think that starch would be useful in further thickening the casserole, but it isn't; as it bakes, that extra starch merely expands and lends a mealy texture to your sauce.
The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat.
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Post by: Bean Counter on October 01, 2014, 07:26:25 PM
Post by: h20hunter on October 01, 2014, 07:32:16 PM
Box of shells
butter
small container, like kids milk size, of half and half
cheese: velveeta, something smoked like chedder or gouda, mozz, etc
pepper
cooked and diced bacon
Boil the shells about 1/2 to 1/3 done and set aside.
Pour the half and half into a pot and turn on the heat low. Add the butter, diced up velveeta, and some of your other cheese. Slowly....slowly warm it up and add more and more of your cheeses as you go. I'd say I use about half velveeta and half a mixture of other cheeses. As it melts keep the heat on but low and slow. Keep stirring more and more cheese in as it melts and gets blended. Add pepper to taste during this process. I'd say I use about a 1/2 stick of butter...most of this is on the fly. Taste the sauce...more cheddar? more smokey? more mozz? Feel it out.
Once ready to go just pour over your drained shells and mix it in. You want it nice and sauced up, don't be shy, pour it in! Now, sprinkle your diced bacon on top with a bit of shredded cheese, cover with foil, and bake for another 30 minutes or so at 350. Take off the foil and let the top brown just slightly.
Simple, awesome, and delicious. Don't believe me.....ask Buckmark....we had some in deer camp just last week.
Post by: JimmyHoffa on October 01, 2014, 07:40:52 PM
Post by: lamrith on October 01, 2014, 08:25:11 PM
Okay....here is what I do and I find that it is simple yet gets rave reviews. You need:It's all about the velveeta. some people hate on it, but it is the magic bullet of mac n cheese..
Box of shells
butter
small container, like kids milk size, of half and half
cheese: velveeta, something smoked like chedder or gouda, mozz, etc
pepper
cooked and diced bacon
Boil the shells about 1/2 to 1/3 done and set aside.
Pour the half and half into a pot and turn on the heat low. Add the butter, diced up velveeta, and some of your other cheese. Slowly....slowly warm it up and add more and more of your cheeses as you go. I'd say I use about half velveeta and half a mixture of other cheeses. As it melts keep the heat on but low and slow. Keep stirring more and more cheese in as it melts and gets blended. Add pepper to taste during this process. I'd say I use about a 1/2 stick of butter...most of this is on the fly. Taste the sauce...more cheddar? more smokey? more mozz? Feel it out.
Once ready to go just pour over your drained shells and mix it in. You want it nice and sauced up, don't be shy, pour it in! Now, sprinkle your diced bacon on top with a bit of shredded cheese, cover with foil, and bake for another 30 minutes or so at 350. Take off the foil and let the top brown just slightly.
Simple, awesome, and delicious. Don't believe me.....ask Buckmark....we had some in deer camp just last week.
Post by: h20hunter on October 01, 2014, 08:26:05 PM
Post by: superdown on October 01, 2014, 08:36:02 PM
Post by: Bullkllr on October 01, 2014, 08:48:29 PM
There is really no recipe necessary if you can make a basic bechamel and boil noodles. Then you can add volume and cheese to your liking that's really it. just ad more sauce if your going to bake it and the flavor you like. it really is humorous how much is put into the non important elements of cuisine :tup:
Down with what you're sayin', bro, but what the heck is that?
Beach camel...be chameleon...betcha, Mel...that's as close as I can get... :dunno:
Have to say both of the non-recipes above have me hungry for some M&C :EAT:
Post by: superdown on October 01, 2014, 08:51:00 PM
Post by: Bullkllr on October 01, 2014, 08:52:48 PM
Post by: Blacklab on October 02, 2014, 05:47:45 AM
Post by: 206 on October 02, 2014, 08:00:51 AM
http://seattletimes.com/html/foodwine/2013153592_web20mcacheese.html (http://seattletimes.com/html/foodwine/2013153592_web20mcacheese.html)
It'll cost ya about a 20.
Post by: Kittman on October 02, 2014, 08:23:57 AM
1 package Cellentani pasta noodles, or elbow macaroni
Oil and flour roux, (2 tablespoons flour added to oil)
2 cups water
2 cups milk
1 vegetable bouillon cube or tablespoon vegetable granules
3 tablespoons Paprika
1 tablespoon Mustard Powder
½ teaspoon White Pepper
1 tablespoon minced garlic
1 tablespoon minced onion
1 tablespoon Worcestershire Sauce
1 tablespoon hot sauce (Franks, Texas Pete, whatever is on hand)
1 teaspoon salt
2 eggs
About 2 cups medium cheddar cheese
Mozzarella cheese topping (enough to cover top)
Method: medium high heat add vegetable cooking oil, then flour, constantly whisking/stirring the flour roux cooking about 30-45 seconds (bubbling), then gradually add water while still whisking in saucepan keep boiling till thick and add water until desired consistency is reached. Stir in all seasonings. Add remaining water and simmer till near boiling. Turn down heat, add milk, then add cubed or shredded cheddar cheese and mix well until all the cheese is melted. Turn off heat, set aside. Boil salted water and cook pasta till fully cooked per package directions. Drain pasta put back in pasta pot & quickly stir in eggs thoroughly, then stir in cheese sauce. Put into sprayed baking pan and add Mozzarella cheese cover with foil and cook in oven at 375 degrees for 45 minutes.
Post by: bigdave on October 02, 2014, 08:41:12 AM
Post by: superdown on October 02, 2014, 09:03:27 AM
Oh, white sauce, cool.If you want it yellow add yellow cheese or your favorite cheese food product. :tup: Mac and cheese recipes are pretty much endless. :)
Post by: Buckmark on October 02, 2014, 09:07:51 AM
Okay....here is what I do and I find that it is simple yet gets rave reviews. You need:Yep, it was pretty good, especially since he put crab in it. And he premade too much so i got to take a small loaf pan of it home.. Had it for lunch with some nice sliced tomatoes from the garden..
Box of shells
butter
small container, like kids milk size, of half and half
cheese: velveeta, something smoked like chedder or gouda, mozz, etc
pepper
cooked and diced bacon
Boil the shells about 1/2 to 1/3 done and set aside.
Pour the half and half into a pot and turn on the heat low. Add the butter, diced up velveeta, and some of your other cheese. Slowly....slowly warm it up and add more and more of your cheeses as you go. I'd say I use about half velveeta and half a mixture of other cheeses. As it melts keep the heat on but low and slow. Keep stirring more and more cheese in as it melts and gets blended. Add pepper to taste during this process. I'd say I use about a 1/2 stick of butter...most of this is on the fly. Taste the sauce...more cheddar? more smokey? more mozz? Feel it out.
Once ready to go just pour over your drained shells and mix it in. You want it nice and sauced up, don't be shy, pour it in! Now, sprinkle your diced bacon on top with a bit of shredded cheese, cover with foil, and bake for another 30 minutes or so at 350. Take off the foil and let the top brown just slightly.
Simple, awesome, and delicious. Don't believe me.....ask Buckmark....we had some in deer camp just last week.
Only thing i would of added was some very sharp shredded chedder on top when i baked it...
Post by: Hawgdawg on October 02, 2014, 09:10:10 AM
If ya can keep it lit, smoke it :drool:
:yeah: Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.
Post by: superdown on October 02, 2014, 09:17:50 AM
That sounds really good :drool: I am sucker for anything with crab in it :)Okay....here is what I do and I find that it is simple yet gets rave reviews. You need:Yep, it was pretty good, especially since he put crab in it. And he premade too much so i got to take a small loaf pan of it home.. Had it for lunch with some nice sliced tomatoes from the garden..
Box of shells
butter
small container, like kids milk size, of half and half
cheese: velveeta, something smoked like chedder or gouda, mozz, etc
pepper
cooked and diced bacon
Boil the shells about 1/2 to 1/3 done and set aside.
Pour the half and half into a pot and turn on the heat low. Add the butter, diced up velveeta, and some of your other cheese. Slowly....slowly warm it up and add more and more of your cheeses as you go. I'd say I use about half velveeta and half a mixture of other cheeses. As it melts keep the heat on but low and slow. Keep stirring more and more cheese in as it melts and gets blended. Add pepper to taste during this process. I'd say I use about a 1/2 stick of butter...most of this is on the fly. Taste the sauce...more cheddar? more smokey? more mozz? Feel it out.
Once ready to go just pour over your drained shells and mix it in. You want it nice and sauced up, don't be shy, pour it in! Now, sprinkle your diced bacon on top with a bit of shredded cheese, cover with foil, and bake for another 30 minutes or so at 350. Take off the foil and let the top brown just slightly.
Simple, awesome, and delicious. Don't believe me.....ask Buckmark....we had some in deer camp just last week.
Only thing i would of added was some very sharp shredded chedder on top when i baked it...
Post by: sirmissalot on October 02, 2014, 09:18:38 AM
Post by: Goldeneye on October 02, 2014, 09:27:20 AM
Post by: The Weazle on October 03, 2014, 10:21:21 AM
· 1 cup (2 sticks) butter
· 1/2 cup flour
· 2 bottles Alaskan Pale
· 2 cups half and half
· 1/2 pound Brie
· 16 ounces (2 packages) cream cheese
· 1 1/2 cups crumbled Gorgonzola cheese
· 2 1/2 cups shredded cheddar cheese
· 1 1/2 cups grated Parmesan cheese, divided
· 1 (16-ounce) box elbow macaroni
· 3/4 cup panko or bread crumbs
Methods/steps
1. Cook pasta according to directions, substituting 1 bottle of beer for some of the water.
2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in remaining beer and half and half.
3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar, 1 cup Parmesan cheese and bacon.
4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake in 350 degree oven until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.
Sent from my iPad using Tapatalk
Post by: Boss .300 winmag on October 03, 2014, 10:25:47 AM
Post by: The Weazle on October 03, 2014, 10:52:59 AM
Darn I'm hungrey now. :chuckle:
I didn't get my fuel tank sitting on the sidelines!!!
Sent from my iPad using Tapatalk
Post by: vandeman17 on October 03, 2014, 11:09:56 AM
· 1 package bacon, cooked and crumbled
· 1 cup (2 sticks) butter
· 1/2 cup flour
· 2 bottles Alaskan Pale
· 2 cups half and half
· 1/2 pound Brie
· 16 ounces (2 packages) cream cheese
· 1 1/2 cups crumbled Gorgonzola cheese
· 2 1/2 cups shredded cheddar cheese
· 1 1/2 cups grated Parmesan cheese, divided
· 1 (16-ounce) box elbow macaroni
· 3/4 cup panko or bread crumbs
Methods/steps
1. Cook pasta according to directions, substituting 1 bottle of beer for some of the water.
2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in remaining beer and half and half.
3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar, 1 cup Parmesan cheese and bacon.
4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake in 350 degree oven until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.
Sent from my iPad using Tapatalk
The key to this recipe is the panko crumbs. After you are all done with whatever mac and cheese you make, turn the oven to broil and sprinkle panko crumbs over the top. Throw the finished mac and cheese in for a couple minutes to get a crispy panko crust. :tup:
Post by: Blacklab on October 03, 2014, 02:28:59 PM
If ya can keep it lit, smoke it :drool:
:yeah: Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.
Hey Hawgdawg when you get the chance name that can please ;)
Post by: vandeman17 on October 03, 2014, 02:30:55 PM
If ya can keep it lit, smoke it :drool:
:yeah: Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.
Hey Hawgdawg when you get the chance name that can please ;)
Do you wash it down with a healthy swig of pepto? Cheese in a can has never been kind to me... :bdid:
Post by: Goldeneye on October 03, 2014, 02:33:34 PM
If ya can keep it lit, smoke it :drool:
:yeah: Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.
Hey Hawgdawg when you get the chance name that can please ;)
I know they carry this. Take note that this is a 6.5 lb can. That's a lot of liquid cheese...
Post by: woodswalker on October 03, 2014, 03:16:04 PM
If ya can keep it lit, smoke it :drool:
:yeah: Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.
Hey Hawgdawg when you get the chance name that can please ;)
I know they carry this. Take note that this is a 6.5 lb can. That's a lot of liquid cheese...
Now that is just NASTY...
Post by: Maverick on October 03, 2014, 03:29:16 PM
Post by: gaddy on October 03, 2014, 03:37:04 PM
Post by: Blacklab on October 03, 2014, 04:46:49 PM
Post by: black hog on October 04, 2014, 02:12:05 PM
Post by: Boss .300 winmag on October 04, 2014, 02:19:32 PM
Post by: black hog on October 04, 2014, 03:23:27 PM
Post by: quadrafire on October 04, 2014, 04:48:20 PM
Post by: Blacklab on October 05, 2014, 07:13:36 AM
Post by: CoryTDF on October 05, 2014, 07:36:55 AM
Post by: CAMPMEAT on October 05, 2014, 09:03:06 AM
Post by: Maverick on October 05, 2014, 10:23:03 PM
Post by: Kittman on October 06, 2014, 10:08:42 AM