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Mac and Cheese

Discussion in 'Food Forum' started by Zeebrahed, Nov 1, 2004.

  1. Zeebrahed

    Zeebrahed Metal Patriot Millennium Member

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    My mother used to make awesome mac and cheese from scratch. The rare time that I have tried to make it, it always comes out greasy and lumped together.

    Any suggestions?
     
  2. lethal tupperwa

    lethal tupperwa

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    Recipe Summary
    Difficulty: Easy
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Yield: 6 to 8 servings










    1/2 pound elbow macaroni
    3 tablespoons butter
    3 tablespoons flour
    1 tablespoon powdered mustard
    3 cups milk
    1/2 cup yellow onion, finely diced
    1 bay leaf
    1/2 teaspoon paprika
    1 large egg
    12 ounces sharp cheddar, shredded
    1 teaspoon kosher salt
    Fresh black pepper
    Topping:
    3 tablespoons butter
    1 cup panko bread crumbs

    Preheat oven to 350 degrees F.
    In a large pot of boiling, salted water cook the pasta to al dente.
    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. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
    Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
    Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
    Remember to save leftovers for fried Macaroni and Cheese.
     

  3. JPinAZ

    JPinAZ

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    The Alton Brown recipe lethal posted is awesome. Be careful tempering the egg or it could curdle a bit & the mac & cheese will be kind of grainy (but will still taste good.) He also has a recipe for a stove top mac & cheese that's supposed to be good but I haven't tried it yet.