Chef Forum banner

Best mac and cheese recipe

7K views 33 replies 19 participants last post by  Iceman 
#1 ·
I know it's a simple, All-American classic comfort food, but I don't think you'll ever get any better of a recipe than this. Many others always lacked flavor or zip no matter how much cheese was added. Not going to put the measurements; any cook should be able to figure out what they need for it:

For the cheese sauce:

1. Get butter and flour and make a roux.

2. Add heavy cream and mix in.

3. Add chicken base, sauterne cooking wine, salt, pepper, and paprika (for a more enhanced color)

4. Add American cheese slices (not those cellophane-wrapped ones, eww!), shredded sharp cheddar cheese, and shredded parmesan

5. Mix in macaroni that is al dente and add to baking dish

6. Top with bread crumbs mixed with a little paprika and bake 400 for about 20 minutes.

Love to hear any other great recipes for this!
 
See less See more
#2 ·
I know a southern chef that mixes melted butter and sour cream in the pasta before adding the cheese sauce. With that much fat, it has to be good! The recipe is from Cooking in the Deep South with Chef Bob.

CHEF BOB'S MAC & CHEESE

1 pound elbow macaroni
4 quarts water
4 Tablespoons salt

1 stick butter
½ cup sour cream

Bring water and salt to a boil, add pasta and stir for 1 minute. Cook for 8-10 minutes. Drain and reserve pasta water. Place hot pasta in a bowl. Add butter and sour cream.

Cheese Sauce:

1 stick butter
4-5 tablespoons plain flour
1 teaspoon paprika
¼ teaspoon granulated garlic
4 cups milk
5-6 dashes of hot sauce
4 cups cheese (reserve 1 cup for topping)
1 cup bread crumbs

Melt butter and add flour cooking and stirring for 2 minutes. Add paprika and garlic. Add milk stirring until thickened. Stir in cheese (3 cups) Pour into pasta. Add some of the reserved pasta water until desired consistency. Place pasta mixture into a casserole dish and top with 1 cup of cheese and sprinkle with bread crumbs. Bake 350 degrees for 30 minutes.
 
#3 ·
Hilarious. Partner said "I want mac and cheese." So missy got mac and cheese. /img/vbsmilies/smilies/smile.gif

Neither one of us wanted to make anything elaborate or lengthy. It was late.

Roux - blond to brown

Add warmed whole milk

Dijon mustard

cream

Grated Jalapeño jack cheese and a mild Havarti - both cheeses were what we had enough of. . .

S&P to taste

Par boiled rough chop asparagus in pasta water

Toss with pasta

Baking dish

Baguette bread, small dice

Parmesan on top

400 degree oven for 10 minutes just to meld and brown bread.

We were eating in about 25 minutes.
 
#5 ·
There is really no right or wrong way It' whatever you and your guest like and enjoy.
 
#6 ·
I love mac and cheese in all it's forms!!!  No matter what cheese I'm using there are a few additions that find their way into almost all my mac and cheeses; mustard, hot sauce and/or cayenne, and a hint of nutmeg.  All these ingredients, I find, round out, and boost the flavor.  As for my choice of cheeses, I'll use anything that I have in the house, at the moment, but I have to admit my favorite is to use mozzerella as the base cheese and then just enough blue cheese for a nice subtle flavor.
 
#8 ·
I like to add a couple of well beaten eggs to our mac and cheese CASSEROLE.
Depending on my mood, and the time I have available I will make both styles-stove top mac & cheese or baked mac & cheese. If I am making baked mac & cheese then I always add a couple of yolks to the mix.
 
#21 ·
Also, sometimes you want a clear sauce with some body to it and a roux won't give you that.  One place I worked we had a shellfish "broth" for a dish.  To order we stirred in various fish roe as a garnish.  We wanted a sauce with some body to it but wanted it clear so that you could see the roe suspended in it.  You can't use roux for that as it would make the sauce opaque.  Cornstarch fit the bill perfectly.  Plus it slightly deadened the shellfish flavor making for a smoother tasting sauce.
 
  • Like
Reactions: fbreck1
#25 ·
How about maybe when the Chef involved just doesn't like using roux?!?
I don't understand chefs that downright refuse to use a certain type of thickener. Each and every one has its uses and each one will be the best choice for different applications. A roux is a better choice for many applications, such as when you are hot holding a sauce or in an acidic sauce such as a tomato based sauce (think Creole sauce), both of which will degrade cornstarch over time making it lose its thickening power.
 
#26 ·
A long time ago someone turned me on to a mac and cheese where you don't make a sauce.

Boil macaroni, drain and rinse.

Place macaroni in a buttered casserole dish.

Add cubed pieces of cheese to macaroni and stir.

Salt/Pepper

Spoon flour over the macaroni and cheese cubes.

Cut small pieces of butter and distribute on top of flour.

Pour enough milk on to just cover macaroni and cheese.

Put crushed potato chips or tortilla chips on top.

Bake 1 hour at 350.

Voila!!!
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top