I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.
In the above recipe, I meant to say I substituted the Butter Kase for the Muenster. Sorry about that.
A few months ago our family compared Martha's recipe to Patty Labelle's and Patty won hands down. The only change I made to her recipe was to substitute Butter Kase for the Gruyere. Here it is.
Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle
Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.
Ingredients:Serves 4 to 6
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber
I have to admit that i did not grow up on mac n cheese as a comfort food, but have learned to love it after making tons of friends originating from Georgia...and they are truly obsessed :). We were out to eat one night and found our selves literally FIGHTING over the last bite of this mac. And their special ingredient was Manchego Parmesan....i wonder how you would add this in, i am terrible w/ proportions!
My mission started when I tried to find a recipe that mimicked the crack-like mac-n-cheese at a local restaurant. I have made this recipe twice. The first time, the only change I made was to use skim milk. Don't do this. You will only be cheating yourself. The second time I made this, I doubled the cayenne, used whole milk and substituted 2 cups of the milk with heavy whipping cream. 4 people ate the dish, in it's entirety, in one long evening. Gruyere and extra sharp white cheddar were the winning cheeses. If I've ever had a monkey on my back when it comes to a particular food, it's this dish specifically!!!!! "Crackaroni and Cheese", indeed!!!
Well curlz... with the cheese sauce the roux(butter and flour) helps a lot to keep the sauce from breaking. The key is to take the milk off the heat when you add the cheese. Slowly mix it in and the sauce would get cold before it broke.
Oh wow. That was really, REALLY good. I halved the recipe and used swiss and sharp white cheddar. I'll try to romano to see if it's worth it next time (it was $5 for the cheese block (swiss) vs. $17 for the Pecorino Romano... ) It says 6 servings but it's too addictive and my husband and I ate half of the casserole in one sitting... or maybe a little more than half! :)
Does it taste better with the nutmeg. I never put that. And with the second cheese you add, which one is the best?
This is the BEST Mac and Cheese I've ever eaten! It was hard for me to want to like it because Martha drives me nuts however...can't deny that this is totally a perfect dish! It does taste like what my Nana used to make! When I made it I had a little bit of leftover in the fridge and found myself awake at 2 am and HAD to have another piece. I notice someone named it Crack and Cheese...We call it Crackaroni and Cheese! Totally addictive with no 12 step program to help you stop! Warning...don't make it unless you are prepared to become an obsessive Mac and Cheese eater!
Oh my this is gooood! It really is the same recipe my mom used to make. I'm sure she did not use those "fancy" cheeses (I always thought she used Velveeta!) but it tastes exactly as I remember hers tasting. To "lisaomay" - It is really creamy and - with the gruyere - just a little stringy which you wouldn't get with the romano. I definitely think it would be a little less pungent in flavor a bit drier in consistency. The one change I will make is to eliminate the bread crumbs...we all used to fight over the cheese crust that forms on the top and with the bread you don't get that. The one complaint I have about his recipe is all the pans used - a real pain if you have cookware that has to be hand-washed!
Wow, it's the middle of the summer and y'all are making mac and cheese?
I never had mac and cheese growing up, but when Martha says she doesn't do comfort food I think she means she doesn't 'do' processed food--like she always says she doesn't really eat candy, she prefers 'the real stuff,' even if that is chocolate chip cookies or apple pie.
I pumped the data into a nutritional analyzer on the web, and it said 512 calories per portion if it serves 6, which, while heavy, isn't as bad as I thought.
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