Awesome homemade mac & cheese

Discussion in 'Food & Wine' started by AllieBaba, Aug 29, 2010.

  1. AllieBaba
    Offline

    AllieBaba BANNED

    Joined:
    Oct 2, 2007
    Messages:
    33,778
    Thanks Received:
    3,648
    Trophy Points:
    0
    Ratings:
    +3,650
    I made some INCREDIBLE macaroni and cheese last night.

    Mac & Cheese

    1 sm package elbow macaroni
    1/8 c flour (I didn't measure it. Enough to make a nice paste or roux with the butter)
    1/2 cube butter
    1 pint heavy cream
    3/4 c milk
    2 cups of grated Cheddar cheese (or about 1/2 block of cheese, grated)
    Salt
    Pepper
    5 slices of bread, buttered on both sides and chopped up

    Cook macaroni in salted water, set aside in colander to drain.
    In large saucepan, melt butter (I use med-med-high heat, but if you worry about burning it, turn it down and take a little longer). When it's completely melted, add flour, a little at a time, and sitr briskly to create a nice roux. When it's smooth, stir in whipping cream and milk.

    Stir constantly and briskly until it thickens and is very hot (not boiling, don't want to boil it). Add cheese while stirring (I had my 7 year old daughter add the cheese while I stirred). Use all the cheese. Salt and pepper. Be liberal with the pepper. You can add cayenne if you like, or paprika for color, because it won't be a bright color. I know somebody who adds grated carrots for color!

    Put the macaroni into a big bowl (or back into the pan you cooked it in) and add the sauce. Mix it up, put into large casserole (I use a big square corningware). Put the chopped up buttered bread on the top, cook at 400 for about 20 minutes, until bubbly and the top is crunchy.

    YUMMMMMMMMMMY!
     
    • Thank You! Thank You! x 4
  2. iamwhatiseem
    Offline

    iamwhatiseem Gold Member

    Joined:
    Aug 19, 2010
    Messages:
    14,822
    Thanks Received:
    3,114
    Trophy Points:
    260
    Location:
    Virginia
    Ratings:
    +6,101
    That does sound good.
    Looking at the recipe...it seems it needs some depth added to it...maybe a dash of dry mustard...or BACON...something to break up the palette.
    The heavy cream and roux...yeah...can't go wrong there!!
     
  3. Douger
    Offline

    Douger BANNED

    Joined:
    Jun 25, 2009
    Messages:
    12,323
    Thanks Received:
    915
    Trophy Points:
    0
    Location:
    Not fucking there !
    Ratings:
    +915
    Old American, pre-murkin/BK,McD,Nacho bell, comfort food. I used to worship that stuff !
    Is your cardiologist on speed dial ?
     
  4. boedicca
    Offline

    boedicca Uppity Water Nymph Supporting Member

    Joined:
    Feb 12, 2007
    Messages:
    41,799
    Thanks Received:
    12,774
    Trophy Points:
    2,250
    Location:
    The Land of Funk
    Ratings:
    +22,794
    That sounds fantastic! Mac & Cheese should definitely be baked in the over to achieve the proper crust on top!

    I think I'll make that this week with a side of sliced tomatoes. (We have a bunch I need to use this week.)
     
  5. AllieBaba
    Offline

    AllieBaba BANNED

    Joined:
    Oct 2, 2007
    Messages:
    33,778
    Thanks Received:
    3,648
    Trophy Points:
    0
    Ratings:
    +3,650
    Mmmmm..tomatoes...

    Homemade uncooked salsa:

    Chopped ripe tomatoes (you can skin them if you like)
    1 sm can of green chiles
    1 bunch chopped cilantro; strip leaves off stems before chopping
    Garlic powder
    Fresh garlic
    Tobasco sauce
    Tomato sauce
    Salt
    Pepper
    Lime
    Chopped green onions (I use a whole bunch, tops & bottoms)

    Chop up all the veggies and cilantro, throw into a (non-metal) bowl with chiles
    Pour some tomato sauce in, stir
    Salt, pepper, tobasco to taste
    Lime juice (or lemon) to taste
    Lots of garlic powder
    Minced garlic (a clove to a whole head)

    Serve with tortilla chips

    My son loves this stuff. You can pretty much put anything you like in it, it's going to be good. And it keeps for a long time.
     
  6. iamwhatiseem
    Offline

    iamwhatiseem Gold Member

    Joined:
    Aug 19, 2010
    Messages:
    14,822
    Thanks Received:
    3,114
    Trophy Points:
    260
    Location:
    Virginia
    Ratings:
    +6,101
    Garden tomatoes make AWESOME Bruchetta...
     
  7. AllieBaba
    Offline

    AllieBaba BANNED

    Joined:
    Oct 2, 2007
    Messages:
    33,778
    Thanks Received:
    3,648
    Trophy Points:
    0
    Ratings:
    +3,650
    You can also put in regular onions, in addition to or instead of the green onions.
     
    • Thank You! Thank You! x 1
  8. iamwhatiseem
    Offline

    iamwhatiseem Gold Member

    Joined:
    Aug 19, 2010
    Messages:
    14,822
    Thanks Received:
    3,114
    Trophy Points:
    260
    Location:
    Virginia
    Ratings:
    +6,101
    Garden tomatoes make AWESOME salsa as well!

    You ever tried balsamic vinegar in salsa.
     
  9. boedicca
    Offline

    boedicca Uppity Water Nymph Supporting Member

    Joined:
    Feb 12, 2007
    Messages:
    41,799
    Thanks Received:
    12,774
    Trophy Points:
    2,250
    Location:
    The Land of Funk
    Ratings:
    +22,794
    These particular tomatoes are the best I've ever bought. There's some local farmer that does dry farming- they actually taste like they are fresh out of one's own garden. They're available for a few weeks in later summer - so I buy a bunch and we have them every day while they last.

    I bought some fresh mozzarella and basil for salads this week as well. I could live on that!
     
  10. California Girl
    Offline

    California Girl BANNED

    Joined:
    Oct 8, 2009
    Messages:
    50,337
    Thanks Received:
    8,960
    Trophy Points:
    0
    Ratings:
    +8,965
    I always add bacon.... and often either American or Dijon Mustard. Yummm
     

Share This Page