macaroni and cheese
I wanted to make macaroni and cheese this weekend. I am good at the original but I wanted to try something with a twist. Does anyone have alternate recipes/ new takes on the classic?
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15 Comments:
SERVES 6 -8 (change servings and units)
Ingredients
1/2 lb elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon mustard powder
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar cheese, shredded
1 teaspoon kosher salt
fresh black pepper
Topping
3 tablespoons butter
1 cup panko
Directions
1) Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
2) While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps.
3) Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4) Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
5) Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
6) For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
7) Remove from oven and rest for five minutes before serving.
This is Alton Browns Recipe and I find it to be quite good.... But when I make it I use half sharp cheddar and half gouda or some other good melting cheese and I also increase the total amount of cheese to 1lb.
Pavlov at 8:30AM on 02/13/09
i have a friend that ads a litle pepperoni to it
RANGA at 8:38AM on 02/13/09
Try switching out your normal cheese for a different one, or a combination of a few (the combination of two mild, like mozzarella and provolone, with one sharper cheese, like gorgonzola, usually works well). Also, try adding a vegetable to the mix, like sauteed mushrooms, cooked chard, or sun-dried tomato.
Also, if you're looking to splurge a bit, truffled taleggio mac and cheese is absolutely divine!
ChristineB at 8:59AM on 02/13/09
I have made a few variations:
Butternut Squash Mac & Cheese - I have also made this with pumpkin.
Pink Mac & Cheese
Florentine Mac & Cheese
Baked Pasta with 4 Cheeses
Yesterday I made a Mac & Cheese with pureed carrots in the sauce and I want to make a ">Blue cheese Mac & Cheese like Ina Garten made the other day on TV.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 9:59AM on 02/13/09
I've seen one with 4 cheeses, bacon & scallions.
hmw0029 at 12:05PM on 02/13/09
Mac and cheese in our 'hood is goat cheese w/ roasted chicken. Not my thing, but my stepmother loved it.
Cassaendra at 12:14PM on 02/13/09
I like to add alot of different cheeses and smoked gouda really makes it have a new twist. I also like to use penne pasta. I have never made this yet but adding lobster meat to it. I like mine with just cheese because I have to put ketchup on my mac and cheese, and if someone saw me do that with the lobster in it they would more then likely slap me.
pjracz10 at 5:33PM on 02/13/09
Alton's recipe is tops. To mix it up a little and harken back to the days of my youth, I thinly slice hot dogs and add to the pan; crumbles of bacon are also great. Now a-days when my cholesterol is low I'll substitute an al Fredo sauce with the roux and try to limit myself to several small portions spread over a couple of days...never works though.
thegoch at 6:37PM on 02/13/09
I use diced fresh tomatoes, garlic, penne pasta and shredded smoked gouda the cheese sauce goes inside the penne and its wonderful
WSLunch at 7:16PM on 02/13/09
@WSLunch- I know, there is nothing like having that burst of sauce with the penne. I need to make some now. lol.
pjracz10 at 8:14PM on 02/13/09
This macaroni and cheese from ThePioneerWoman is so good.
http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/
Suzzanne at 9:00PM on 02/13/09
smoked chipotle cheddar cheese & some hickory liquid smoke. yum!
supersu75 at 9:00PM on 02/13/09
When I make mac & cheese, I tend to make it with a veloute instead of a bechamel sauce, the cheese makes it creamy enough. I also tend to use variety of cheeses to get away from the boring american cheese.
Alan
aholsber at 10:14AM on 02/16/09
I like to use a variety of cheeses too...sometimes smoked gouda or smoked provolone....sometimes horseradish cheddar. I always add carmelized onion. Sometimes I add bacon. I usually do make a bechamel, but I like to add alot of cheese because I prefer a dryer mac n cheese, rather than too saucy...if that makes sense?
mepolo at 3:06PM on 02/19/09
Shrimp and bacon are nice add-ins.
Kerosena at 3:55PM on 02/19/09