We grew up on the typical meatloaf mix, simular to those described above, with one or two additions. We always added some diced tomatoes to our veggie mix, first softening the onions etc in a fry pan. Also we always formed the loaf around peeled hard cooked eggs. Makes a pretty loaf, and the eggs seem to keep the laof moist.
our "loaded potato salad" always get raves....I never measure just mix to taste...
baked new red potato's skin on..cubed
diced green onions
diced celery
shredded sharp cheddar cheese
crumbled bacon
mayo
sour cream
dried mustard
white wine vinegar
cruched garlic
sea salt
pepper
celery seed
diced hard boiled egg whites
smashed hard cooked yolks (blended with mayo and sour cream)
a wonderfully rich salad, that can be heated and also served warm.
I love this mac and cheese, and usually double it to have left overs. The second gets baked along with the one for dinner that night, and I refrigerate the second. Come Saturday morning, I cut the mac/cheese into squares, dip into beatten egg yolks, then planko mixed with more grated Romano, salt, pepper and some paparika and fry in the fry pan.
OMG>>>>artery clogging, but soooooo good.
I make this all the time but to attempt to cut calories, I substitue with skim milk and Sargento reduced fat cheeses. This does not diminish the taste.
Haven't tried Martha's Mac n' cheese yet, but there is a chef up here in the Boston area that makes an amazing mac n' cheese. He actually has a video on this great website called how2heroes.com its all food/recipe related how to videos with chefs and normal people too. The recipes are right there in text with written instructions so you can print it out. which if you have adult A.D.D. like me is a big help, and you can follow the see 1 do 1 teach 1 method and pass it along to friends and family real easy! I throw chopped Bacon and chunks of chicken in here and trust me you will be going back for seconds and thirds!
Wowza! I subbed good swiss cheese for the gruyere ($5 vs $10...) and I think it was still super delish. My friend is a high-end chef from a southern restraunt and he wouldn't stop high-fiving me! Seriously, my mouth gaped with the two huge plate-sized servings he dished up. He he! (Only drawback is the amount of dishes it dirtied in the process... Martha is always making me do tons of dishes...)
I made this again last night. I make it about 2-3 times a year. It is so good but rich. When I was buying the ingredients I accidently grabbed the Sharp Chedder cheese instead of the Sharp White chedder cheese. It was just as good. My kids love this mac and cheese. I buy the cheese at costco because I can usually get them cheaper there. The prep and clean up are a pain but well worth it.
I made this dish for my Father-in-laws final birthday. I could not believe how fabulous it was. I was so happy that I spent the extra money and bought high quality cheese. I can't wait for it to get cold out so I can truly enjoy this winter comfort food!
OMG....I guess I'll have to try this one!!!
I always make patti Labells mac n cheese...it's fabulous...but with all the rave reviews on Martha's I definitely will have to try it...going to print it now!!!
This recipe rocks!!! A twist on this recipe to make it a bit more impressive for company is to add 3 tablespoons white truffle oil at the same time you are adding the spices and to substitute 1 1/2 cups panko for the buttered breadcrumbs. As I am usually cooking for only 2 people- I will bake this in 8 mini-loaf pans instead of a casserole dish. Then I can easily freeze it in meal sized portions.
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!
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