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Any good Mac and Cheese recipes? - Page 2

post #31 of 52
Thread Starter 

Hello again all!

So I finished eating my batch, and I gotta say I am really happy, and proud of myself for being able to cook what I did.  It was really really good, and I want to say thank you to all of those who helped me with the bechemel sauce and giving me tips and such.  I noticed that it  tasted "better" when i added more pasta, I think I had too much cheese sauce to pasta ratio, but this ended up working well...  It was SOOO GOOD!


We were just ordering some pizza, and I noticed there was a "Bolognese sauce" Dish, and that sounded interesting....

Anyone have any recommendations on on a "Bolognese sauce" or any other good sauces that would be recommended?


Thanks again all, I really am so happy to have this resource available.  I've always been interested in cooking, but now I can actually do it! :)  So excited to try more dishes in the future!

post #32 of 52
Google up any bolognese recipe from Batali or Lidia or Hazan and start there. Good luck. It's worth the effort.
post #33 of 52
Thread Starter 
Since I didn't post it up the first time, here is the results of my Cajun Mac and Cheese :)

(Ran out of Rotini noodles [actually they fell all over the sink when I was straining the water SO MAD LOL :(, so I used whatever noodles we had left, which is the pasta used in "Baked Ziti" not sure if it's called Ziti hahaha)....

Picked up some more rotini and some macaroni noodles this time 

 



Quote:
Originally Posted by BrianShaw View Post

Google up any bolognese recipe from Batali or Lidia or Hazan and start there. Good luck. It's worth the effort.


Thanks, will do...

The first one that popped up was http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe.html

but seems to have some mixed reviews.



Thanks again everyone, I really appreciate everyone's kindness in helping me.

post #34 of 52
There's nothing wrong with aburrel's recipe either. She is part of the no-milk crowd but that's fine. 4.5 Stars is a good rating. You should have no concerns about it.
post #35 of 52
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

There's nothing wrong with aburrel's recipe either. She is part of the no-milk crowd but that's fine. 4.5 Stars is a good rating. You should have no concerns about it.



Do you like milk, or no milk? The first time I made my cheese sauce (without knowing what I was doing), I added milk and I felt it killed some of the flavor of the cheese, but maybe I just needed some spices/more cheese.....

The reviews were mentioning issues with too much wine or something....

post #36 of 52
You can't compare Mac n cheese with bolongese. Milk does different things in each. I like milk in bolongese. It smooths it out. Yes, 2 cups of wine in Burrels recipe is a lot. I'd probably dial that back to 1 cup or so. Depends on how much you like wine flavor ... And the quality of the wine.
post #37 of 52
Thread Starter 

Thanks...  I think I'll shop around with a couple of those other's you mentioned and see how it goes...

Wasn't surehow the milk would work,just thought I would mention what I encountered the first time.... :)

post #38 of 52
Quote:
Originally Posted by LasagnaBurrito View Post
 

Thanks...  I think I'll shop around with a couple of those other's you mentioned and see how it goes...

Wasn't surehow the milk would work,just thought I would mention what I encountered the first time.... :)

 

He was talking about milk in the bolognese, not the mac n cheese.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #39 of 52
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

 

He was talking about milk in the bolognese, not the mac n cheese.



I know, I was just mentioning my stuff, sorry to be confusing haha :).

Thanks for the help.

post #40 of 52
Just to drop everything on its head. I never use bechamel in my mac. I heat cream to boiling, ross it in the blender and slowly add cheese. I think it tastes better personally
post #41 of 52
With egg or just cream n cheese?
post #42 of 52
Just cream and cheese
post #43 of 52

Here's one I created - definitely unique and couldn't cram in any more cheeses if I tried, lol.  Enjoy ;-)

 

truffled mac and six cheese
Serves 6-8

500g elbow pasta
70g butter
75g plain flour
5 cups full cream milk
100g grated gruyere cheese
60g each parmesan, tasty, feta and manchego cheese
1 large buffalo mozzarella ball, torn
2 middle rashers bacon, finely chopped
1 tbsp white truffle oil
White pepper and sea salt flakes
1/3 cup panko breadcrumbs
Dressed lettuce leaves, to serve

Preheat a fan forced oven to 200ºC.

Bring a large saucepan of water to the boil.  Once boiling, add pasta and cook for 7 mins.  Drain and set aside.

Meanwhile, to make the sauce melt butter in a medium sized saucepan over medium heat.  Add flour, whisking well and allowing to cook for about 1 min before adding milk, 1/4 cup at a time, whisking well between each addition until all milk is incorporated and you have a smooth sauce.  Add gruyere, parmesan, tasty, manchego and feta cheese.  Stir well until cheese melts and sauce becomes oozy then stir through truffle oil.  Season to taste with salt and white pepper then add pasta and stir to coat.

Fry bacon in a small, non-stick frypan until crispy then stir through the pasta mixture.

Spoon pasta mixture into a large, deep baking tray.  Tuck pieces of torn buffalo mozzarella randomly into the surface of the bake, then sprinkle evenly with breadcrumbs and bake for 35-40 mins or until golden and crispy on top.  Serve with a side of dressed lettuce leaves.

I've got more recipes over on www.thehungrybabushka.com if you like :-)

post #44 of 52
Try adding some fontina.
post #45 of 52
Thread Starter 
Quote:
Originally Posted by kingfarvito View Post

Just to drop everything on its head. I never use bechamel in my mac. I heat cream to boiling, ross it in the blender and slowly add cheese. I think it tastes better personally


Sounds interesting... Could you use half & half, or milk, or does it have to be cream?

 

Quote:
Originally Posted by letsforker View Post
 

Here's one I created - definitely unique and couldn't cram in any more cheeses if I tried, lol.  Enjoy ;-)

 

truffled mac and six cheese
Serves 6-8

500g elbow pasta
70g butter
75g plain flour
5 cups full cream milk
100g grated gruyere cheese
60g each parmesan, tasty, feta and manchego cheese
1 large buffalo mozzarella ball, torn
2 middle rashers bacon, finely chopped
1 tbsp white truffle oil
White pepper and sea salt flakes
1/3 cup panko breadcrumbs
Dressed lettuce leaves, to serve

Preheat a fan forced oven to 200ºC.

Bring a large saucepan of water to the boil.  Once boiling, add pasta and cook for 7 mins.  Drain and set aside.

Meanwhile, to make the sauce melt butter in a medium sized saucepan over medium heat.  Add flour, whisking well and allowing to cook for about 1 min before adding milk, 1/4 cup at a time, whisking well between each addition until all milk is incorporated and you have a smooth sauce.  Add gruyere, parmesan, tasty, manchego and feta cheese.  Stir well until cheese melts and sauce becomes oozy then stir through truffle oil.  Season to taste with salt and white pepper then add pasta and stir to coat.

Fry bacon in a small, non-stick frypan until crispy then stir through the pasta mixture.

Spoon pasta mixture into a large, deep baking tray.  Tuck pieces of torn buffalo mozzarella randomly into the surface of the bake, then sprinkle evenly with breadcrumbs and bake for 35-40 mins or until golden and crispy on top.  Serve with a side of dressed lettuce leaves.

I've got more recipes over on www.thehungrybabushka.com if you like :-)

 

That sounds good, a lot of ingredients, do you have a place you get your cheese, or can you find it anywhere? Never heard of 'tasty" cheese haha, but from Google it seems it might be a location thing.  Manchego sounds interesting, but I've never had it.  What does it compare to, how is it?

Quote:
Originally Posted by 86Pride View Post

Try adding some fontina.

I looked it up, the making if it is interesting and specific with the cows, but I'm curious how it tastes?  How does it compare to other cheeses?  How is it overall?

Thanks all!

post #46 of 52

I've never heard of tasty cheese either.  Manchego is a wonderful hard cheese, you could possibly compare it to parmesan but not quite as hard or dry.  If you ever have the opportunity to buy it do so!  It's one of my favorites.  I like to chunk it into pieces just as you would parmesan, drizzle with honey and sprinkle it with instant coffee grounds.  Heaven.

 

Fontina is a semi soft cheese.  It is very mild and it melts well.  It also combines well with other cheeses which is why it's so good in man n cheese.

 

Buy some cheese and live a little.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #47 of 52
I believe "tasty" is Austalian for cheddar.
post #48 of 52

Australians are so silly :p

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #49 of 52
Thread Starter 

So uh...  I made a batch last night, tasted great, went to add some mustard, and accidentlaly put too much in... Tried to add more cheeder/cajun spices but didn't really work out... Kind of sad....  Is there anything I can add to counteract the mustard taste?  It tastes good still but a strong tart mustard taste, and the cajun spices are basically enveloped by that tart mustard so that sucks....  too much of the spices also kicks up the tart which could be from the salt, but Idk...  Kind of disappointed in myself, but that's part of learning...  Was thinking I should just add it to each bowl, but was stupid and added it to the entire thing.. Ohw ells, I think I might like it better without it, but we shall see how it works out :(.

post #50 of 52
Quote:
Originally Posted by LasagnaBurrito View Post
 

So uh...  I made a batch last night, tasted great, went to add some mustard, and accidentlaly put too much in... Tried to add more cheeder/cajun spices but didn't really work out... Kind of sad....  Is there anything I can add to counteract the mustard taste?  It tastes good still but a strong tart mustard taste, and the cajun spices are basically enveloped by that tart mustard so that sucks....  too much of the spices also kicks up the tart which could be from the salt, but Idk...  Kind of disappointed in myself, but that's part of learning...  Was thinking I should just add it to each bowl, but was stupid and added it to the entire thing.. Ohw ells, I think I might like it better without it, but we shall see how it works out :(.


Ah, let that be a lesson!  When adding seasonings and especially strong/spicy items, pour them into a small bowl or plate first, then scrape/dump that into the dish you're making. 

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #51 of 52
Quote:
Originally Posted by LasagnaBurrito View Post
 

So uh...  I made a batch last night, tasted great, went to add some mustard, and accidentlaly put too much in... Tried to add more cheeder/cajun spices but didn't really work out... Kind of sad....  Is there anything I can add to counteract the mustard taste?  It tastes good still but a strong tart mustard taste, and the cajun spices are basically enveloped by that tart mustard so that sucks....  too much of the spices also kicks up the tart which could be from the salt, but Idk...  Kind of disappointed in myself, but that's part of learning...  Was thinking I should just add it to each bowl, but was stupid and added it to the entire thing.. Ohw ells, I think I might like it better without it, but we shall see how it works out :(.

 

Do this:

 

http://www.tasteandtellblog.com/mac-and-cheese-dogs/

post #52 of 52
Thread Starter 
So there's no way to get rid of the mustard flavor? hahaha :(

Quote:
Originally Posted by Phaedrus View Post
 


Ah, let that be a lesson!  When adding seasonings and especially strong/spicy items, pour them into a small bowl or plate first, then scrape/dump that into the dish you're making. 


Yeah... I thouight to myself too "add to eat bowl individually."  BUT NOOOOOO HAD TO BLAST IT INTO POT... LOL

 

Quote:
Originally Posted by Cerise View Post
 

 

Do this:

 

http://www.tasteandtellblog.com/mac-and-cheese-dogs/



Hotdogs sound good right now...


I made a mac and cheese hamburger yeserday :)

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