baked macaroni and cheese

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ann peeples
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2009/06/12 12:23:43 (permalink)

baked macaroni and cheese

I need a good old fashioned recipe for my nephews graduation.Any help from my fellow roadfooders would be appreciated!
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    Foodosaurus
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    Re:baked macaroni and cheese 2009/06/12 12:29:59 (permalink)

    Whatever you do, USE FRESH BLUE CHEESE!!!
    #2
    doggydaddy
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    Re:baked macaroni and cheese 2009/06/12 12:38:24 (permalink)
    Foodosaurus aka braunsteinm

    Whatever you do, USE FRESH BLUE CHEESE!!!


     And with that, we have created our first controversial statement on a topic.

    mark
    #3
    rumaki
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    Re:baked macaroni and cheese 2009/06/12 12:46:35 (permalink)
    I'm sure blue cheese macaroni and chees could be good, but it's not what I consider "old-fashioned."
     
    I like this old tried-and-true recipe on the back of the Mueller's Elbow Macaroni box:
     
    2 tablespoons flour
    1 teaspoon salt
    1/2 teaspoon dry mustard
    1/4 teaspoon pepper (you can use white pepper if you prefer to have no dark specks)
    2 and 1/2 cups milk
    2 tablespoons butter
    2 cups shredded cheddar cheese, divided
    1/4 cup fresh bread crumbs
    8 ounces elbow macaroni, cooked 5 minutes and drained
    Paprika (optional)
     
    In medium saucepan, melt butter. Combine flour, salt, dry mustard and pepper.  Stir to make a roux, and cook for about a minute.  Add milk.  Stirring constantly, bring to a boil over medium-high heat.  Cook until slightly thickened.
     
    Remove from heat.  Stir in 1 and 3/4 cup cheese, until melted.
     
    Combine with pasta.  Pour into greased 2 quart casserole.
     
    Combine reserved cheese and bread crumbs, and sprinkle evenly over the top of the casserole. 
     
    Sprinkle with paprika if desired.
     
    Bake at 375 degrees for about 25 minutes, or until lightly brown.
     
    I always put the casserole dish on a pizza pan or cookie sheet, in case of overflows.   
     
    You can also add a little worcestershire sauce to the cheese sauce, for a sort of "Welsh rarebit" flavor.
     
    #4
    ann peeples
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    Re:baked macaroni and cheese 2009/06/12 12:53:33 (permalink)
    rumaki-thanks for answering so fast, as the party is tomorrow.Looks like a good recipe!
    #5
    fabulousoyster
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    Re:baked macaroni and cheese 2009/06/12 12:58:43 (permalink)
    Rumaki's is the true old fashioned you will find on most boxes of elbow macaroni and it never fails, sauce with dry mustard.  That nice topping of cheese and bread crumbs is delicious. 
    I put one layer of elbows in the pan, top with 1/2 bar of shredded cheddar (I think Cracker Barrel the best tasting for this, extra sharp), then place another layer of elbows, pour the sauce over all, top with remaining sauce, cheese and buttered bread crumbs.
    #6
    Michael Hoffman
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    Re:baked macaroni and cheese 2009/06/12 13:10:25 (permalink)
    This is the absolutely best ever:
     
    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.
     
    post edited by Michael Hoffman - 2009/06/26 17:46:05
    #7
    Rusty246
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    Re:baked macaroni and cheese 2009/06/12 13:16:13 (permalink)
    rumaki

    I'm sure blue cheese macaroni and chees could be good, but it's not what I consider "old-fashioned."
     
    I like this old tried-and-true recipe on the back of the Mueller's Elbow Macaroni box:
     
    2 tablespoons flour
    1 teaspoon salt
    1/2 teaspoon dry mustard
    1/4 teaspoon pepper (you can use white pepper if you prefer to have no dark specks)
    2 and 1/2 cups milk
    2 tablespoons butter
    2 cups shredded cheddar cheese, divided
    1/4 cup fresh bread crumbs
    8 ounces elbow macaroni, cooked 5 minutes and drained
    Paprika (optional)
     
    In medium saucepan, melt butter. Combine flour, salt, dry mustard and pepper.  Stir to make a roux, and cook for about a minute.  Add milk.  Stirring constantly, bring to a boil over medium-high heat.  Cook until slightly thickened.
     
    Remove from heat.  Stir in 1 and 3/4 cup cheese, until melted.
     
    Combine with pasta.  Pour into greased 2 quart casserole.
     
    Combine reserved cheese and bread crumbs, and sprinkle evenly over the top of the casserole. 
     
    Sprinkle with paprika if desired.
     
    Bake at 375 degrees for about 25 minutes, or until lightly brown.
     
    I always put the casserole dish on a pizza pan or cookie sheet, in case of overflows.   
     
    You can also add a little worcestershire sauce to the cheese sauce, for a sort of "Welsh rarebit" flavor.
     


    This is the one I use, but instead of all cheddar, I use cheddar(mostly)along with a few slices of swiss and provolone.
    #8
    Foodosaurus
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    Re:baked macaroni and cheese 2009/06/12 13:49:57 (permalink)
    rumaki

    I'm sure blue cheese macaroni and chees could be good, but it's not what I consider "old-fashioned."
     


    That's true.  I didn't notice that it said "Old Fashioned."  Your recipe does sound fantastic!
    #9
    rumaki
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    Re:baked macaroni and cheese 2009/06/12 13:57:45 (permalink)
    Thanks, everybody.  It really is an idiot-proof recipe, and I can't take any credit for it, although the optional worcestershire sauce is the one addition I made.  Some people add diced onion, or garlic, but I don't like either one in my macaroni and cheese.
     
    You can certainly vary the cheeses.  I usually use a combination of sharp and less sharp cheddar, but just about any good melting cheese would work.  I know some people who even use American cheese.  I don't recommend that, but it's a matter of personal taste.
     
    Michael Hoffman's recipe sounds quite good, but personally -- and again, it's a matter of personal taste -- I do not like to put eggs in my macaroni and cheese.
     
     
     
    #10
    stricken_detective
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    Re:baked macaroni and cheese 2009/06/12 14:21:29 (permalink)
    The Mueller's recipe above is the one my aunt gave me, too. Hers is the bomb!! She uses sharp cheddar. Annie, it's delicious!!!!!
    post edited by stricken_detective - 2009/06/12 14:24:46
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    JRPfeff
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    Re:baked macaroni and cheese 2009/06/12 14:50:44 (permalink)
    Ann,

    We serve this one with barbecue.  Fast, easy and good.



    Golden Mac & Cheese


    8 ounces macaroni
    2 cups milk
    1/4 cup all-purpose flour
    1 teaspoon onion salt
    20 ounces sharp cheddar cheese, shredded
    1 cup soft breadcrumbs, crusts removed
    1/4 cup butter, melted

    1. Preheat oven to 350F.

    2. Cook macaroni according to package directions; drain well. Set aside.

    3. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

    4. Stir together flour mixture, 3 1/2 cups cheese and macaroni.

    5. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

    6. Bake at 350F for 45 minutes or until golden brown.

    Originally from Southern Living.
    post edited by JRPfeff - 2009/06/12 17:27:14
    #12
    ann peeples
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    Re:baked macaroni and cheese 2009/06/12 17:04:10 (permalink)
    Thanks to all-since I have to make a couple of batches, maybe I will try a couple of recipes!!! By the wayJRPfeff, for some reason your recipe didnt come thru-try again,please!! And fabulousoyster, I agree about the Cracker Barrell!!! Thanks, Mr.Hoffman-sounds very much like my Moms recipe...
    post edited by annpeeples - 2009/06/12 17:35:09
    #13
    joclyn
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    Re:baked macaroni and cheese 2009/06/12 21:25:13 (permalink)
    for a really, really quick mac & cheese, use the stouffers rarebit sauce!!

    one package of that to one box of cooked elbows.

    you can prepare the rarebit in the microwave or in boiling water.  hehe, if you use a really oversized pot, you can cook the pasta and put the bag(s) of rarebit sauce in at the same time and really cut down on the prep time.

     
    drain the pasta and mix the rarebit up before opening the bag and then pour it over the pasta and mix well to coat all of it.  put into serving bowl and you're good to go.

    if you want to, you can combine the two and then pour into a casserole and cover with some bread crumbs and shredded cheese and broil it to brown the top a bit. 

    you can also prepare it ahead of time and then refrig it until needed - just re-heat in the oven at 325 until it's heated through and has gotten bubbly...i'd cover it for the first part of the reheating and then take off the foil to brown the top under the broiler for the last 5 minutes.

    post edited by joclyn - 2009/06/12 21:27:15
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    mar52
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    Re:baked macaroni and cheese 2009/06/12 23:59:27 (permalink)
    Great recipes.  Another great topping is crumbled Cheesits  (??? the little square cheese crackers) mixed with a little melted butter.  I'm forgetting their name!  You could also crumble up the little cheese flavored fishies, but that would be murderous.

    #15
    speechpeach
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    Re:baked macaroni and cheese 2009/06/14 13:01:21 (permalink)
    Great sounding recipes.  I used to be partial to a mac and cheese recipe that was found in a James Beard cookbook, but that cookbook along with some others were never returned to me when a supposed "friend" borrowed them.   She said she gave it back to me and I knew she did not, then she moved out of state shortly thereafter.  I found out recently that she has returned to live near me, and we are teaching in the same school district.  Maybe I should host a pot luck dinner and ask her to bring mac n cheese, saying that I know she has a good recipe for it since she absconded my cookbook......
    #16
    ann peeples
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    Re:baked macaroni and cheese 2009/06/14 14:02:47 (permalink)
    Just wanted you all to know that my dish was a HUGE success.I started with JRPfeff's recipe( I liked the idea of not cooking the flour/milk mixture) but did add dry mustard and worchestershire to the mix. My nephew was thrilled as he wanted the crunchy top....I had cooked the mac and cheese prior to the party, brought it over hot, and it never made it to the dinner table.Became an appetizer of sorts.Gone before I even tasted it!!!And since this recipe from Jeff is so easy, I am making it tonight for my husband and I.We didnt have any.Thanks to all for your input...
    Annie
    #17
    CajunKing
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    Re:baked macaroni and cheese 2009/06/14 19:36:25 (permalink)
    Michael

    The recipe you posted is one of my favorites. I use it all the time when baking mac & cheese.  There is only correction to the recipe.....

    it only serves one.... ME!!   


    #18
    Michael Hoffman
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    Re:baked macaroni and cheese 2009/06/14 20:31:09 (permalink)
    CajunKing

    Michael

    The recipe you posted is one of my favorites. I use it all the time when baking mac & cheese.  There is only correction to the recipe.....

    it only serves one.... ME!!   

     
    Isn't that a great recipe. My daughters make it for their families. They've both loved it since the first time my wife made it -- the same day she read it in Bon Appetit.


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    badbyron722
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    Re:baked macaroni and cheese 2009/06/26 15:47:02 (permalink)
    My Granmother made the best Macaroni & Cheese I have ever had.What I wouldnt give for one of her Sunday dinners.She also made killer brown gravy and always gave me some to take home for later that evening. Damn no wonder I'm a gravy freak.
    #20
    John A
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    Re:baked macaroni and cheese 2009/06/26 16:59:09 (permalink)
    "2 tablespoons plus 2 tablespoons all-purpose flour "
    ----------------------------------------------------

    I am going to give this a try. I'm guessing that should be 2 tablespoons plus 2 teaspoons all-purpose flour?


    post edited by John A - 2009/06/26 17:01:11
    #21
    Michael Hoffman
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    Re:baked macaroni and cheese 2009/06/26 17:47:43 (permalink)
    John A

    "2 tablespoons plus 2 tablespoons all-purpose flour "
    ----------------------------------------------------

    I am going to give this a try. I'm guessing that should be 2 tablespoons plus 2 teaspoons all-purpose flour?


    I just went back to the source and saw that it made no sense. So I dug out the original Bon Appetit magazine that had the recipe and you are correct. I've edited my post to reflect that.


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    Baah Ben
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    Re:baked macaroni and cheese 2009/06/27 01:46:34 (permalink)
    A classic that is so basic...so much work.  I'm too lazy.  So, it's a real treat anytime I get to try a really good version.

    I only like the baked type.  Lots of crust...No saucy interior.
     
    I got this recipe on the Internet; Pattie La Belle's.  This thing is so involved but looks good.  I think anyone interested can locate it, too.  All sorts of cheeses, etc.  It's on the net.  Oprah likes it...Yeah....Whatever.
     
    There is also another recipe that looks fantastic..Also on the Net..Martha Stewart's.  Check that one out!  Boy, that one looks really good.  Seems like it will have a great crust.
    post edited by Baah Ben - 2009/06/27 08:07:15
    #23
    Captain Morgan
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    Re:baked macaroni and cheese 2009/06/27 09:01:31 (permalink)


    Macaroni and Cheese (First Baptist Church Cookbook)

    1/2 lb. cheddar cheese
    2 c. cooked macaroni (1 c. uncooked, use 1/2-tsp. salt in water)
    2 eggs, beaten separately
    2 c. milk
    1/2 tsp. seasoning salt
    1/2 tsp. dry mustard
    Black pepper

    Butter baking dish and place alternately a layer of macaroni and cheese
    with a small piece of butter occasionally. Pour liquid (milk, eggs,
    etc.) over macaroni in dish and cook slowly.

    350 degrees - approx. 45 - 55 minutes

    #24
    Baah Ben
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    Re:baked macaroni and cheese 2009/06/28 20:13:52 (permalink)
    Captain Morgan - I'm going with most of your recipe tommorrow.  I am dying from some mac n cheese.  I just want it to come out the way I like it...No saucy inside...But lots of crunchy topping.

    I am going to try what you said, but vary it slightly
     
    half milk and half evaporated milk
    add 1/2 tsp dry mustard
    1/8 tsp cayanne

    Thanks
    #25
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