Macaroni and Cheese: Which style?

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bartl
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Macaroni and Cheese: Which style? - Wed, 09/30/09 1:56 PM
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OK, here's the thing. There are two basic (with many variations) ways of making macaroni and cheese. The first is to take cooked macaroni, and toss it or top it in/with a cheese sauce. In these parts (northeast), that is by far the most common type you will find. The other is to take cooked macaroni, cheese, and other ingredients, put them in some sort of baking container, and bake until the ingredients meld.

I've become something of a snob; I will only order the latter in a restaurant, and will not touch the former. Frankly, I have not found the former in any restaurant to be notably superior to the Kraft product (with the canned cheese; I will certainly admit to the inferiority of the dried cheese product, although even that can be improved greatly by, when cooked and the pot is still hot, stirring in a beaten egg).

Anybody here disagree? Anybody know a place that has particularly good macaroni with cheese sauce (which is how I refer to the first style when I'm trying to be fair)?

Bart

divefl
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Re:Macaroni and Cheese: Which style? - Wed, 09/30/09 2:02 PM
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But I grew up on the blue box <sniffle>.  Yes, I want baked in restuarants, but I usually do not inquire first.  There is a really good sauce version in a deli by me, so it can be done well.

6star
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Re:Macaroni and Cheese: Which style? - Wed, 09/30/09 7:46 PM
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I am sure you realize that there is a third way, which is really just the "average" of the other two.  Just take the cooked macaroni tossed (mixed) with the cheese sauce (from the first way) and pour it into a greased casserole.  Top it with additional cheese (shredded sharp cheddar preferred) and bake it just until the top browns a little.

mar52
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Re:Macaroni and Cheese: Which style? - Wed, 09/30/09 8:03 PM
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I'd eat all three.

I still love the blue box occasionally.

joclyn
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Re:Macaroni and Cheese: Which style? - Wed, 09/30/09 9:37 PM
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mar52


I'd eat all three.

I still love the blue box occasionally.


ditto!!

badbyron722
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Re:Macaroni and Cheese: Which style? - Wed, 09/30/09 10:15 PM
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Like the old fashioned way. My Grandmother made the best I've ever tasted.If you had hers you would look on with disdain at the blue box.

mar52
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Re:Macaroni and Cheese: Which style? - Wed, 09/30/09 11:32 PM
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Never!

boyardee65
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Re:Macaroni and Cheese: Which style? - Thu, 10/1/09 3:08 AM
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  I use Alton Brown's recipe that I found on FOODNETWORK.COM. It is a very good recipe for baked Mac and Cheese. We eat it  both styles in my house depending on the time we have to prepare the meal. (the kids gotta eat on time!)
  In a restaurant, I don't usually order it. It's kind of like ordering a grilled cheese sandwich that I can make better and cheaper at home.

JMHO

David O.

chewingthefat
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Re:Macaroni and Cheese: Which style? - Thu, 10/1/09 11:11 AM
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I like mine.

Jennifer_4
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Re:Macaroni and Cheese: Which style? - Thu, 10/1/09 11:50 AM
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I'm a blue box fan...but I doctor mine up with sour cream, garlic, and extra cheese.  I find most baked mac n cheese too dry for my tastes.

stricken_detective
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Re:Macaroni and Cheese: Which style? - Thu, 10/1/09 12:12 PM
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Doesn't matter, they're all good. I even put bread crumbs on the blue box stuff to make it classier.

SassyGritsAL
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Re:Macaroni and Cheese: Which style? - Fri, 10/2/09 2:33 PM
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When making mac & cheese when I was growing up my mom would always make two kinds at the same time - one for us kids w/Velveeta, milk and noodles cooked on top of the stove, and the other made for my Dad baked w/mild cheeder.

My son who is now 33 still likes the box type and it seems the cheapest the better he likes it (uck!). I prefer the type made w/Velveeta and milk.

Michael Hoffman
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Re:Macaroni and Cheese: Which style? - Fri, 10/2/09 2:57 PM
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I never even heard of macaroni and cheese till after I married. But, that's also when I discovered that I'd been eating macaroni and cheese since I was a little kid. I had no idea that Kraft Dinner was macaroni and cheese. My mother, also known as Lucretia Borgia, used to serve Kraft Dinner a couple of times a week. One box of it for all four of us.

ScreamingChicken
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Re:Macaroni and Cheese: Which style? - Fri, 10/2/09 3:23 PM
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I like the "blue box" variety as well but it's the light blue box that Swanson frozen mac & cheese comes in.  When I was growing up we'd have it every so often (usually during the winter) and I always liked with the the top heavily browned.  It's not the same since the foil pans were replaced with paper ones, though!
 
So I guess I prefer the baked variety although the stovetop version is OK, too.  We like the "Annie's" brand.
 
Brad
<message edited by Brad_Olson on Fri, 10/2/09 3:26 PM>

westsider12
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Re:Macaroni and Cheese: Which style? - Fri, 10/2/09 3:42 PM
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That is really funny.  I did not know city chicken was pork until I was well past 20.
 
Michael Hoffman


I never even heard of macaroni and cheese till after I married. But, that's also when I discovered that I'd been eating macaroni and cheese since I was a little kid. I had no idea that Kraft Dinner was macaroni and cheese. My mother, also known as Lucretia Borgia, used to serve Kraft Dinner a couple of times a week. One box of it for all four of us.



Michael Hoffman
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Re:Macaroni and Cheese: Which style? - Fri, 10/2/09 5:12 PM
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westsider12


That is really funny.  I did not know city chicken was pork until I was well past 20.
 
Michael Hoffman


I never even heard of macaroni and cheese till after I married. But, that's also when I discovered that I'd been eating macaroni and cheese since I was a little kid. I had no idea that Kraft Dinner was macaroni and cheese. My mother, also known as Lucretia Borgia, used to serve Kraft Dinner a couple of times a week. One box of it for all four of us.


I'm well past 20 and I've never heard of city chicken.

NYPIzzaNut
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Re:Macaroni and Cheese: Which style? - Fri, 10/2/09 6:07 PM
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I like it anyway as long as some real hot chili sauce is added in.

claracamille
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Re:Macaroni and Cheese: Which style? - Sun, 10/4/09 2:10 PM
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My family love my mac & cheese, & use cheese sauce & shredded cheese(mild cheddare or colby).  The ages in my family go from 3 years old to 65(Poppo) so I don't use sharp cheddar or do anything really fancy.
 
I make my cheese sauce with butter, whole milk or 1/2 & 1/2, & velveeta.  Then mix the 1lb cooked macaroni, cheese sauce, 3 cups of shredded cheese in a buttered 9x13 glass pan.  Bake at 350 until mixture bubbles, then top with 1 1/2 c shredded cheese & bake 5-10 minutes more until cheese is melted & just begins to brown.
 
One of my most requested meals when we all get together.
 
 
 

analei
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Re:Macaroni and Cheese: Which style? - Mon, 10/5/09 3:55 PM
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Crunch exterior with a lodes of melted cheddar, inside, meltingly soft noodles swimming in a rich cheesy sauce. Baked. Absolute favourite.

Blue box variety: i like to jazz it up by adding extras such as chicken, tuna, or ground beef, and some veggies, and of course, MORE cheese

Stovetop: Usually has a mexican theme to it: black olives, some variety of mexican cheeses, and jalpenos peppers.

WarToad
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Re:Macaroni and Cheese: Which style? - Tue, 10/6/09 8:48 AM
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I love a baked mac & cheese.  So much so I've made it so many times I've become quite good at it.

The Mac & cheese sauce is OK, but just not my thing and only been disappointed by it in restraunts.  Once it even came out to me from the kitchen nearly cold.  Made me realize that it was possibly just batch made ahead of time and nuked to order. (and this was an otherwise nice cafe too.)

I do like the Blue Box mac & cheese. Something about it just takes you back to childhood.  Kind of a simple comfort food in it's own way.

Big Kahuna Kooks
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Re:Macaroni and Cheese: Which style? - Tue, 10/6/09 11:30 AM
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I too follow Alton Brown's recipe...the buttered panko topping adds a nice crunch to the dish. bkk

seatown76
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Re:Macaroni and Cheese: Which style? - Tue, 10/6/09 12:37 PM
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I'll take it either way just pass me the Siracha!

carollwdls
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Re:Macaroni and Cheese: Which style? - Tue, 10/6/09 1:43 PM
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While I admit to being a Hot Pepper Freak of the very worst sort (the first thing I ever "cooked" was nachos, & the last thing I cooked (last night) was chicken & green beans stir-fried in Thai Hot Chile Paste with about 20 jalapenos AND fresh roasted red Hatch chiles) there are a few things that I won't sully with peppers. MacNCheese is one of them. I'm sure it's because it's a childhood nostalgia quirk. I'll eat any kind of MNC, but the kind I cook is stove-top with large macaroni, Velveeta, milk & butter. And it was in Square Meals that I learned how to make the Blue Box BETTER ~~ TWO sauce packets to ONE macaroni portion! I never order MNC in restaurants, but ALWAYS in cafeterias....
CiaoMeowww!
Oh, AND: Does anyone remember the Betty Crocker brand "Noodles Romanoff"? It was a 60's-70's box side dish & gone forever... *sob*...

Michael Hoffman
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Re:Macaroni and Cheese: Which style? - Tue, 10/6/09 2:41 PM
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SHE,BlackQueen


Oh, AND: Does anyone remember the Betty Crocker brand "Noodles Romanoff"? It was a 60's-70's box side dish & gone forever... *sob*...

Don't say I never gave you anything.
 
http://www.roadfood.com/Forums/Betty-Crockers-Noodles-Romanoff-Recipe-m394457.aspx
 

 

 

BelleReve
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Re:Macaroni and Cheese: Which style? - Sun, 10/11/09 11:35 AM
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I grew up with it made with Velveeta, baked and creamy, always made with elbow macaroni.  There's so many variations, and I like to try it at potlucks, diners and like SHE mentions, cafeterias.

There was a smilar discussion here about a year ago, and I have to thank the Roadfooder who posted Patti LaBelle's recipe which  is great, I like the idea of using a combination of different cheeses which I don't strictly follow the ones on the recipe, but do think the pepper jack really makes the dish. 

carollwdls
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Re:Macaroni and Cheese: Which style? - Sun, 10/11/09 2:55 PM
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Thanks PH! OMG, I LOVE this "place"!
CiaoMeOwwwww!!

leethebard
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Re:Macaroni and Cheese: Which style? - Sun, 10/11/09 6:12 PM
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BelleReve


I grew up with it made with Velveeta, baked and creamy, always made with elbow macaroni.  There's so many variations, and I like to try it at potlucks, diners and like SHE mentions, cafeterias.

There was a smilar discussion here about a year ago, and I have to thank the Roadfooder who posted Patti LaBelle's recipe which  is great, I like the idea of using a combination of different cheeses which I don't strictly follow the ones on the recipe, but do think the pepper jack really makes the dish. 


Put me down for the classic Velveeta recipe also...and yes, with elbows(or Medium shells)...I grew up in the 50's with that...sometimes mom sprinkled flavored bread crumbs on top before baking...and dad liked it with some stewed tomatoes stirred in...but yes, classic Velveeta all the way!!!

analei
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Re:Macaroni and Cheese: Which style? - Tue, 10/13/09 11:14 AM
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It's amusing that Velveeta on here raises no eyebrows, but on mac and cheese recipes on Epicurious it causes an uproar.

Just funny. I do not care one way or the other.


I have enjoyed fine artisanal and rare cheeses, and I also enjoy Velveeta..to me, it's about enjoyment and taste.
<message edited by analei on Tue, 10/13/09 11:16 AM>

bartl
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Re:Macaroni and Cheese: Which style? - Wed, 10/14/09 11:45 AM
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SHE,BlackQueen

Oh, AND: Does anyone remember the Betty Crocker brand "Noodles Romanoff"? It was a 60's-70's box side dish & gone forever... *sob*...


I remember. One of the two Noodle-Roni's (now Pasta-Roni) I liked (the other being the Parmesano, which they still make).


bartl
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Re:Macaroni and Cheese: Which style? - Wed, 10/14/09 11:49 AM
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analei
It's amusing that Velveeta on here raises no eyebrows, but on mac and cheese recipes on Epicurious it causes an uproar.

Perhaps because people here recognized that "processed" does not equal "bad". Or, perhaps because we are not so snobbish as to not bother to even read the ingredients label:

MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

I don't see anything terrible here.

Born in OKC
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Re:Macaroni and Cheese: Which style? - Fri, 10/16/09 1:33 PM
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For the record, my  mother's heritage was German from Russia.  She had grown up in Western Oklahoma and lived all her life in the Southwest.   I doubt she had mac and cheese as a child but she made it often enough when I was a kid.   She'd put the salted water on to boil, grate the cheese from the hunk that always in the refrigerator, cook a couple of handfulls of  pasta, drain it, and mix cheese, macaroni, margarine and a little milk in the pan for final heating.  Never used a a prepackaged product or a recipe.  It did not take much longer than the description did to write, or to make it from a box.  Waiting for the water to boil is the longest part.   If it was for company I think she put more cheese on top and baked it, but the basic version was a quick lunch with a hot dog.
 
That was sixty years ago and there were fewer prepackaged items available.  Many many simple cooking tasks were done as a matter of routine.  But I've never understood the mentality of buying mac and cheese in box.

rainyday6
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Re:Macaroni and Cheese: Which style? - Thu, 10/22/09 5:17 AM
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Thanks for the Noodles Romanoff recipe.  What ever possessed Stouffer's to discontinue their frozen version?

I like Stouffer's macaroni and cheese, and Kraft.  I like the kind with the cheese in a pouch you squeeze out.  If I make the powdered, I open another box and use an extra cheese packet. 

boyardee65
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Re:Macaroni and Cheese: Which style? - Fri, 10/23/09 12:31 AM
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   That extra packet of cheese powder is doubling the sodium in an already high sodium  food. I will usually add some other ingredient like egg yolk to help make it creamier.Maybe a little grated Parm or Cheddar.

David O.

Born in OKC
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Re:Macaroni and Cheese: Which style? - Fri, 10/23/09 1:56 AM
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There is an entertainer and cook book writer named Sheila Ferguson.  I am not familiar with her acting or singing career but read her cookbook, Soul Food, which was published in 1989.   In the cover information on the book she stated she was then living in the UK and had written the book to help her daughters be aware of their heritage.   There are several interesting stories in the book.  IIRC she says that Senate Bean Soup and Pepperpot Soup as eaten by Washington's troops at Valley Forge should be attributed to black cooks.  Her recipe for mac and cheese is perhaps  the most extravagent and richest I've ever seen.  I think it has three pounds of cheese for one pound of macaroni amd a can of evaporated milk and so on.  I have to wonder if it is not a phantasy recipe.  Man, what a dish to take to a church supper!
 
I wander if anyone else on this message board has read her book?
 
http://www.sheilaferguson.com/bio.html
 
 

DPuro329
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Re:Macaroni and Cheese: Which style? - Wed, 11/4/09 10:09 AM
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I grew up eating the blue box stuff although my mom made a great Italian mac and cheese with ground beef, tomato chunks, ricotta, mozzarella and cheddar cheese. Sort of a mac and cheese/lasagna combo. I also ate a lot of Kraft mac and cheese in college and can easily polish off an entire box myself (my heart goes out to whomever said they shared a box between 4 people ) I personally perfer the stovetop style non baked version as I too find the baked version too dry. It is one of my favorite meals/sides and order it quite frequently. This is a little bit off topic but does anyone know why a lot of restaurants, mainly Diners in NJ, offer mac and cheese with fish/crab/seafood cakes as a Friday night dinner special? I understand fish on Friday, but they have other seafood specials on Friday and every other day for that matter. It's almost guaranteed that I can go into a diner on Friday and get some variation of that special. Any thoughts?

Dave

Russ Jackson
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Re:Macaroni and Cheese: Which style? - Wed, 11/4/09 10:41 AM
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I do a Macaroni and Cheese with sauteed Jalapenos. When it is done I put it into a Poblano Pepper and make a Chili Rellno out of it. Sounds strange but it works. When you bake the Macaroni and Cheese spread it thinner in the pan so it browns on the top and gets a little crunchy and make sure the crunchy stuff goes into the Poblano Chili....Russ

6star
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Re:Macaroni and Cheese: Which style? - Wed, 11/4/09 12:20 PM
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DPuro329


This is a little bit off topic but does anyone know why a lot of restaurants, mainly Diners in NJ, offer mac and cheese with fish/crab/seafood cakes as a Friday night dinner special? I understand fish on Friday, but they have other seafood specials on Friday and every other day for that matter. It's almost guaranteed that I can go into a diner on Friday and get some variation of that special. Any thoughts?

Dave
 
As you inferred, this tradition would go back to the days when a common home-cooked meal on Fridays would feature fried fish of some type.  During the depression and the years following, people who might not be able to afford a more expensive whole fish (or just wanted to be economical) would make fish cakes from fish scraps or leftover fish from a previous meal, with bread chunks added to "stretch" the fish.  The macaroni and cheese, also very filling and low cost, was added to give everyone more protein (in the cheese).  Since Diners were the original "eating out" restaurants for the "common" folk, it is not surprising that they would feature a menu item that many people would remember from their childhood as being a favorite that was cooked and eaten at home.

Foodbme
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Re:Macaroni and Cheese: Which style? - Wed, 11/4/09 1:36 PM
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I think it has to do with the "Fasting" aspects of fish on Friday.  Mac & Cheese has the connotation of a fasting food, therefore it ties in

NYPIzzaNut
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Re:Macaroni and Cheese: Which style? - Wed, 11/4/09 1:46 PM

divefl
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Re:Macaroni and Cheese: Which style? - Wed, 11/4/09 1:58 PM
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I dunno. When you start out by writing "there can be no doubt" it usually means, I'm sure of it so I need to do no research.

Suzy Gruyere
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Re:Macaroni and Cheese: Which style? - Thu, 12/10/09 4:10 PM
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My friend Hilary Havarti and I write a blog that's all about macaroni & cheese: www.weheartmacandcheese.com

Lots of recipes, many different mac types (mostly baked but still, lots of different techniques), entertaining and opinionated reviews. 

A few weeks ago we threw a mac & cheese potluck / cookoff and recently we've been posting the winning recipes. I can't wait to cook the Holy Moly Macaroni myself, it was so tasty!

I hope you'll check out the blog. We welcome guest bloggers' recipes!

Suzy Gruyere

Foodbme
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Re:Macaroni and Cheese: Which style? - Fri, 12/11/09 12:36 AM
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Suzy Gruyere


My friend Hilary Havarti and I write a blog that's all about macaroni & cheese: www.weheartmacandcheese.com


Suzy Gruyere
 
 
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leethebard
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Re:Macaroni and Cheese: Which style? - Fri, 12/11/09 8:31 AM
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Is you Italian cheese expert Joey Provolone????

1bbqboy
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Re:Macaroni and Cheese: Which style? - Fri, 12/11/09 10:56 AM
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Suzy Gruyere


My friend Hilary Havarti and I write a blog that's all about macaroni & cheese: www.weheartmacandcheese.com

Lots of recipes, many different mac types (mostly baked but still, lots of different techniques), entertaining and opinionated reviews. 

A few weeks ago we threw a mac & cheese potluck / cookoff and recently we've been posting the winning recipes. I can't wait to cook the Holy Moly Macaroni myself, it was so tasty!

I hope you'll check out the blog. We welcome guest bloggers' recipes!

Suzy Gruyere


Hi Suzy, I love your  blog. welcome. Ignore the technically challenged FBM above :)
   Psst Food by me: you subscribe to their rss feed.

Foodbme
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Re:Macaroni and Cheese: Which style? - Fri, 12/11/09 12:37 PM
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bill voss


Suzy Gruyere


My friend Hilary Havarti and I write a blog that's all about macaroni & cheese: www.weheartmacandcheese.com

Lots of recipes, many different mac types (mostly baked but still, lots of different techniques), entertaining and opinionated reviews. 

A few weeks ago we threw a mac & cheese potluck / cookoff and recently we've been posting the winning recipes. I can't wait to cook the Holy Moly Macaroni myself, it was so tasty!

I hope you'll check out the blog. We welcome guest bloggers' recipes!

Suzy Gruyere


Hi Suzy, I love your  blog. welcome. Ignore the technically challenged FBM above :)
  Psst Food by me: you subscribe to their rss feed.


Yep Bill! I AM "Technically Challenged". When it comes to Technology, I'm Roaring into the 19th Century! I grew up in the "BC" Era, (Before Computers!) There was nothing wrong with Rotary Dial Telephones either although I must admit, I do like to watch Football Games on a Color TV, (Haven't Graduated to HD yet). Maybe I should change my handle to--Foodbme, The Neanderthal!    
 

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Re:Macaroni and Cheese: Which style? - Fri, 12/11/09 2:59 PM
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BC...there was a BC?

mland520
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Re:Macaroni and Cheese: Which style? - Fri, 12/11/09 3:26 PM
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I love the Patti La Belle recipe and have made it for special occasions several times, and it is always a "showstopper". But for regular family dining, I make a white roux, add whatever cheeses I have on hand, any thing from velveeta to colby jack and parm, and place all of that plus the cooked mac noodles in a buttered oven ready dish. Mix well, put some bread crumbs and butter on top and cook in oven for about 45-60 minutes! Crunchy, creamy, and good!

AndreaB
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Re:Macaroni and Cheese: Which style? - Sat, 12/12/09 3:51 PM
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I like the Kroger Shells and Cheese with some Rotel mixed in.  Only every now and then, mind you.

Andrea

Big Ugly Mich
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Re:Macaroni and Cheese: Which style? - Sat, 12/12/09 4:42 PM
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EatingTheRoad
 BC...there was a BC?
It stands for Before Commodore. I miss my ol' C64.
 
You guys are all pikers, too! THIS is how mac and cheese is made. Check out the "easiest ever" recipe: http://www.campbellkitchen.com/SearchRecipesResult.aspx?SearchType=1&q=Macaroni+and+Cheese


ShenB
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Re:Macaroni and Cheese: Which style? - Tue, 01/12/10 1:21 AM
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boyardee65


   That extra packet of cheese powder is doubling the sodium in an already high sodium  food. I will usually add some other ingredient like egg yolk to help make it creamier.Maybe a little grated Parm or Cheddar.

David O.


You're absolutely correct about doubling the sodium with a 2nd cheese pack.  If I want a creamier version from the Blue Box (or equivilent) I replace the milk with 1/2 to 3/4 cup of regular or low-fat small curd cottage cheese and put back on the heat for a couple of minutes.  The results are very creamy with a minimial amount of added sodium.

Another trick to jazz up the cheap box mix is to toss in a handful of fine shredded asiago cheese.
<message edited by ShenB on Tue, 01/12/10 1:22 AM>

boyardee65
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Re:Macaroni and Cheese: Which style? - Tue, 01/12/10 4:01 AM
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ShenB


boyardee65


  That extra packet of cheese powder is doubling the sodium in an already high sodium  food. I will usually add some other ingredient like egg yolk to help make it creamier.Maybe a little grated Parm or Cheddar.

David O.


You're absolutely correct about doubling the sodium with a 2nd cheese pack.  If I want a creamier version from the Blue Box (or equivilent) I replace the milk with 1/2 to 3/4 cup of regular or low-fat small curd cottage cheese and put back on the heat for a couple of minutes.  The results are very creamy with a minimial amount of added sodium.

Another trick to jazz up the cheap box mix is to toss in a handful of fine shredded asiago cheese.


I also like to add some of the more flavorful cheeses to my mac'n'cheese. Cheddar, Meunster, Asiago, Jalapeno Jack, and Mozzerella come to mind. Dont really like the curds in my Mac. though. I will occasionally add heavy crem and 1 egg yolk to the recipe as per Alton's recipe.

JMHO

David O.

Bearadise
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Re:Macaroni and Cheese: Which style? - Wed, 06/9/10 6:27 AM
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6star


I am sure you realize that there is a third way, which is really just the "average" of the other two.  Just take the cooked macaroni tossed (mixed) with the cheese sauce (from the first way) and pour it into a greased casserole.  Top it with additional cheese (shredded sharp cheddar preferred) and bake it just until the top browns a little.


Here in Western Massachusetts we do it the above way...but...we sprinkle bread crumbs over the top before baking it. The cheese bubbles up through the bread crumbs and forms a nice "crust." Yummy!
 
Rich

leethebard
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Re:Macaroni and Cheese: Which style? - Wed, 06/9/10 11:17 AM
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My mom often used the bread crumb topping as an alternate recipe now and then. So do I, today...sometimes she's\d also put some Italian peeled tomato in the casserole..not much, just a bit for flavor and a little color!

Bearadise
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Re:Macaroni and Cheese: Which style? - Wed, 06/9/10 11:30 AM
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leethebard

My mom often used the bread crumb topping as an alternate recipe now and then. So do I, today...sometimes she's\d also put some Italian peeled tomato in the casserole..not much, just a bit for flavor and a little color!


My daughter-in-law makes it that way, with the peeled tomatoes in it.  She introduced me to tomatoes in the mac&cheese, and I her to breadcrumbs on top. Funny thing, my wife doesn't like ether way. She simply likes it cooked, mixed then served.

So we mix up a big batch of mac&cheese, placing aside some for those who like it plain-outta-the-pot. Then I take my portion, put in in a baking pan and sprinkle breadcrumbs on it, Amber mixes tomatoes into her portion and puts hers into a baking pan. Then both our pans go into the oven. When they're toasty-golden brown, we take out the pans and we all eat!

Oh BTW, we'll have the extended family over for these meals, so what's not eaten goes home in doggy bags!

Rich
<message edited by Bearadise on Wed, 06/9/10 11:34 AM>

leethebard
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Re:Macaroni and Cheese: Which style? - Wed, 06/9/10 11:34 AM
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There you go..the perfect comfort food..something for everyone, from the same main meal.....funny my mom always used Velveta in the 5o's, and when I tried to alter that recipe with cheddar, my family balked..I guess you get used to something and you grow to love it...My mon made it as a side dish..my kids and wife love it as a main meal!!

shamieya
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Re:Macaroni and Cheese: Which style? - Fri, 07/30/10 3:04 PM
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real macaroni and cheese has to be baked- not just thrown in a pan, but mixed with some other good stuff.  it doesn't taste the same any other way. im a macaroni snob- i think i have the best recipe too!

Foodbme
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Re:Macaroni and Cheese: Which style? - Fri, 07/30/10 3:53 PM
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shamieya


real macaroni and cheese has to be baked- not just thrown in a pan, but mixed with some other good stuff.  it doesn't taste the same any other way. im a macaroni snob- i think i have the best recipe too!

OK Macaroni Snob---post that recipe on here and let the rest of us Mac & Cheese Lovers in on it.

chicagostyledog
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Re:Macaroni and Cheese: Which style? - Sun, 01/2/11 7:00 PM
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Had the best lobster and white truffle mac-n-cheese with Niman Ranch bacon, cheeseburger sliders at Circa in San Francisco. http://www.circasf.com

Michael Hoffman
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Re:Macaroni and Cheese: Which style? - Sun, 01/2/11 7:58 PM
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I think I might have posted this on another thread a couple on years ago, but just in case:
 
The Ultimate Macaroni and Cheese
Horseradish Grill, Atlanta, Scott Peacock
Bon Appetit September 1995

1 3/4 cups small elbow macaroni
1 1/4 cups 1/2-inch cubes extra-sharp
cheddar cheese (about 5 ounces)
2 tablespoons plus 2 teaspoons all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
1 1/4 cups packed grated extra-sharp
cheddar cheese (about 5 ounces)

Preheat oven to 350 degrees F. Lightly butter a 13-by-9-by-2-inch glass
baking dish. Cook macaroni in large saucepan of boiling salted water until
just tender but still firm to bite. Drain pasta. Transfer to prepared dish.
Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne
pepper and nutmeg in medium bowl until no lumps remain. Gradually
whisk in half-and-half, then whipping cream and sour cream. Add eggs
and Worcestershire sauce; whisk to blend. Pour over macaroni mixture;
stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until
just set around edges but sauce is still liquid in center, about 25 minutes
Remove from oven; let stand 10 minutes to thicken slightly (sauce will
be creamy). 6 main dish servings.


leethebard
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Re:Macaroni and Cheese: Which style? - Sun, 01/2/11 8:00 PM
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Oh myod,this sounds like heaven....whipping cream, sour cream.....not for those counting calories...but who cares!!!!

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