S/O share your Mac and cheese recipe

flyingsaucer · June 2014

Now I must have Mac and cheese (see post below). Share your yummy recipes

angelashly · June 2014

I use the same one as wcib. Sometimes I use half sharp Cheddar and half mild.

Unknown · June 2014

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Maebb · June 2014

I make a roux like in that Betty Crocker recipe. I don't usually put mustard or Worcestershire. DH likes sharp cheddar. Sometimes I add plain Greek yogurt or sour cream after adding the cheese.

chardonnay24 · June 2014

Make a roux using about 2 tbsp each of flour and butter, add cream or milk (maybe 1 1/2 cups?) depending on what I have/how unhealthy I feel like being. Heat and stir until it is a basic white sauce, add 1/2 tsp dry mustard, 1/8 tsp black pepper, 2 cups sharp cheddar and 1 cup of parm and stir until cheese is melted. Pour sauce over cooked elbow noodles, put in casserole dish, top with breadcrumb/parm/pepper or crushed Ritz crackers. Bake at 350 for 25 minutes.

jensriot · June 2014

2 lbs pasta (I like cavatappi)

6 tbs each butter and flour

3 cups milk

4 oz mascarpone cheese

1 tsp white truffle oil

1/4 cup parmesan reggiano, grated

8 oz gruyere (I like Boar's Head hickory smoked), grated

12 oz smoked gouda, grated

>make a roux, then add milk, bring to a boil. Then lower heat and simmer until thickened, about 5 minutes, stirring to avoid lumps

>when milk mix has thickened, add oil and mascarpone cheese

>then add gruyere, gouda and parmesan, removing from heat as soon as it's melted.

>season with salt and pepper, add cooked pasta. Once it is well incorporated, put into a baking dish and bake at 350 for 35-40 minutes. I also like to sprinkle black pepper all over the top prior to baking.

bcbuzzafsu · June 2014

I use a whole box of a minute or two undercooked penne or curly pasta. Slice (1/16th-1/18th inch) the sharpest cheddar cheese I can buy (2 blocks). Layer in a glass baking dish pasta > salt & pepper & onion powder > cheese > stud with 1 tbsp butter cut into little chunks. Repeat for second layer. I usually run out of cheese slices. Pour a little milk on so it doesn't dry out and bake for 40 ish minutes at 350.

Its not a gooey mac and cheese but it is tasty. We always eat beets with it to cut the sharpness.

bumpuser260585 · June 2014

The Pioneer Woman recipe that @haygurlhay posted is the one I make. So good.

jensriot · June 2014

NellyBluth said:

JenS2203 said:

2 lbs pasta (I like cavatappi)
6 tbs each butter and flour
3 cups milk
4 oz mascarpone cheese
1 tsp white truffle oil
1/4 cup parmesan reggiano, grated
8 oz gruyere (I like Boar's Head hickory smoked), grated
12 oz smoked gouda, grated
>make a roux, then add milk, bring to a boil. Then lower heat and simmer until thickened, about 5 minutes, stirring to avoid lumps
>when milk mix has thickened, add oil and mascarpone cheese
>then add gruyere, gouda and parmesan, removing from heat as soon as it's melted.
>season with salt and pepper, add cooked pasta. Once it is well incorporated, put into a baking dish and bake at 350 for 35-40 minutes. I also like to sprinkle black pepper all over the top prior to baking.

That wounds way too rich for me. Mascarpone AND truffle oil? PRETENTIOUS mac and cheese, lol.

So pretentious and my kids gobble it up like it's candy. They call it "fancy mac".

JunkieBrewster · June 2014

This is pretty much the only reason I get invited anywhere.

I add about half a cup of milk and double it. It's seriously orgasmic.

oh, I also use monterrey/colby blend.

https://allrecipes.com/recipe/chucks-favorite-mac-and-cheese/

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