I Search Of The Perfect M&C

Rascal · March 2008

I've tried many recipes and I'm always looking for a new twist. I like it semi-soft, but with a nice, crisp top using bread crumbs, cheese, butter, etc. Today I'm trying Paula Deen's "creamy" style which includes cream of cheddar soup along with the usual ingredients. It's a 3 hour, slow-cooker thing and I'll see how it goes. Something tells me I'll have to concoct a topping and put it under the broiler for a few moments towards the end. It's just one of those "comfort" foods that I never tire of... Anyone have a killer recipe?

Thanx, Raascal

gdenby · March 2008

Just about any mac-n-cheese is fine by me, but my wife won't bother with anything as a simple box of Kraft. So I had to work at it for awhile.

First I asked a lady at work who makes killer M&C, and after much praise of her dish, and many pleases, she finally relented and said to get as many different kinds of cheese as you could, mix in lots of butter, and cook it hot.

Then I read over the basic Meuller's package recipe.

So now, I always cook the macaroni part way, just till beginning to be tender. Then make a cornstarch slurry, mix in dry mustard and paprika, salt n' pepper. Add the sharpest cheddar I can find, maybe some Feta, or smooth goat's cheese, some Meunster, a bit of fresh grated Parmesan, and some sour cream. If no sour cream, I add another cheese, say smoked Gouda, and then some milk.

Mix with macaroni, and place into a well buttered Dutch Oven. Cook at 350 - 400 till edges of the macaroni is bubbling and brown.

I occassionaly add a dash of ginger, and/or lemon grass powder.

Unknown · March 2008

Gratineed Macaroni and Cheese with Tomatoes

7 TBS unsalted butter, plus more for dish
1-1/4 cups small pieces torn baguette or other crusty bread
1 TBS chopped fresh thyme
coarse salt and freshly ground pepper
1 lb elbow macaroni or other short tubular pasta
1 quart milk
5 TBS all-purpose flour
pinch freshly grated nutmeg
4 cups grated sharp white cheddar cheese (about 1 lb)
1 pound red and yellow tomatoes in all sizes, cut into 1" pieces if large or halved if small (cherry, grape, or pear)

1. Preheat oven to 375 degrees. Butter a 9" x 13" baking dish or a 3 quart casserole dish, set aside. Melt 2 tablespoons butter, and pour over bread in a medium bowl. Add 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; toss.

2. Bring a large pot of water to a boil, add salt. Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked). Drain and rinse.

3. Heat milk in a saucepan over medium heat until warm. Heat remaining 5 tablespoons butter in a high-sided skillet or a pot over medium heat until foaming. Add flour; cook, whisking, 1 minute. Whisk in warm milk a little at a time. Cook, whisking constantly, until bubbling and thickened, 8 to 10 minutes. Remove milk mixture from heat.

4. Add 2 tsp salt, 1/2 tsp pepper, remaining 2 tsp thyme, the nutmeg, and cheese to pan; stir until cheese is melted.

5. Stir pasta and tomatoes into cheese sauce. Pour into buttered dish; sprinkle with bread topping. Bake until bubbling and golden, about 30 minutes. Let cool slightly before serving.

Rascal · March 2008

That sounds great! Love the concept of using torn chunks of crusty bread along with tomatoes (so rustic)! Just gotta try it!
8 - 0,,,,

Rascal

Rascal · March 2008

Thanks for your input! I know where you're at, as Stauffer's M&C can put a smile on my face! Gotta try some multiple cheese dishes as I don't think the cheddar soup thing is gonna make it (although there's still an hour to go). Somehow, the semi-home made (pouring some of the stuff out of a can) often doesn't make it for me. And when I scrutinized the sodium content of the soup, I knew I should eliminate any additional salt called for in the recipe!

Happy cookin'!, Rascal

Marlin Darlin · March 2008

This is from Culinary in the Dessert weblog

Four Cheese Cauliflower Mac and Cheese (Adapted from GMA)

8 ounces dry whole wheat elbows
2 tablespoons butter
2 tablespoons flour
2 cups milk
8 ounces shredded Sharp white Cheddar cheese
2 ounces shredded Fontina cheese
2 ounces shredded Gruyère cheese
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 ounces fresh grated Parmesan cheese
1/2 cup panko breadcrumbs
1 1/2 cups cauliflower florets, steamed crisp-tender

Preheat oven to 375 degrees

In a large pot of boiling salted water, cook pasta according to package directions. Drain well and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in the flour - cook, stirring, for 1 to 2 minutes. Gradually whisk in the milk and cook until the mixture has thickened. Season with mustard, salt and cayenne. Remove from the heat and stir in Cheddar, Fontina and Gruyère until melted and smooth. Stir in the cooked pasta and cauliflower. Scoop the mixture into a large casserole dish coated with nonstick spray. Scatter the Parmesan cheese and panko over the top.

Bake until bubbly and the top is golden, about 30 minutes. Remove and let cool for a few minutes before serving.

Makes about 6 to 8 servings.

Just found the recipe? Click here to see where we talked about it

Richard Fl · March 2008

Did you get the batch I sent this afternoon or did the spam eater get them?

Angie2B · March 2008

I like this one but I use 1/2 smoked cheese and 1/2 velveeta.

http://www.recipezaar.com/216100

I Search Of The Perfect M&C

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