mm I love Mac&Cheese
I am smoking another brisket this weekend and I want to make a side dish of Mac and Cheese. Does anyone have a good recipe? I know there are tons of recipes via google but just thought I would check and see if anyone has a tried and true recipe that they love.
Here's one that we made not that long ago. I added some baked ham to it. I really like ham in my mac n cheese. So many great mac n cheese recipes out there. I'll post more at a later time.
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
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.
Last edited by RQ1; 07-20-2012 at 10:23 AM.
Been making the recipe from Sylvia's of Harlem since someone posted it on thesmokering years ago.
Made it for the annual Daytona 500 / TheGinMill's Birthday party here in 2009.
Perfect Mac-n-Cheese (serves 4 as a side dish)
8 ounces penne pasta (half a box)
2 cups Beecher’s Flagship Cheese Sauce (see below)
1 ounce Cheddar, grated
1 ounce Gruyere cheese, grated
1/4 to 1/2 teaspoon chipotle chile powder
Preheat oven to 350 degrees. Oil or butter an 8-inch dish. Cook the penne 2 minutes less than the package directions. You want the noodles not quite done because they will finish cooking in the sauce in the oven. Rinse the pasta with cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into a prepared baking dish. Sprinkle the top with the cheeses, then the chile powder. Bake uncovered for 20 to 30 minutes, until the top has a nice golden crust. Let sit for a few minutes before serving.
If you decide to make this as a main and double the amounts, use a 9×13 inch baking pan and increase the time to 30 to 35 minutes.
Beecher’s Flagship Cheese Sauce (makes 4 cups)
1/4 cup butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semi-hard cheese, grated (I used Beecher’s Flagship Cheddar)
2 ounces grated semi-soft cheese (I used Gorgonzola)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chile powder
1/8 teaspoon garlic powder
Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour. Continue to whisk and cook for 2 minutes. You just made a roux, a substance used for thickening sauces!
Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Now you turned the roux into a bechamel.
Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. If the cheese isn’t melting completely you can put the pan on low heat.
Use immediately or refrigerate for up to three days!
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As much as I love homemade mac & cheese, sometimes I crave Kraft Dinner (in a tossout to my Canuck friends)...
One thing I do, though, is after draining the pasta, I put just the butter in the pot and let it brown first, then add milk, then add the powder. I whisk until it starts to thicken and then add the pasta back in, stirring to combine.
The browned butter really adds another level to the orange goo!