macaroni and cheese

W

WhoseHouse

250+ Posts
I ate the mac n cheese at moonshine the other night and really want to duplicate it. What's everyone's favorite recipe? (the fewer ingredients, the better, but I am a fan of a bread crumb crust on top).
 
Am I the only one here who prefers a much simpler mac and cheese? I don't disagree with those of you who argue for these decadent concoctions, but....
When I think mac and cheese, I think of something simple and comfortable. Mac and cheese like mom made, NOT with lobster, crab, et al. (not that those things aren't great).

So here is my recipe. elbow macaroni, milk, Velveeta.

Let it be said there are only 2 times I even utter the word Velvetta. Mac and Cheese, and queso. But in those iterations it works. Thank you for your time.
 
Doesn't melting regular cheese (like white cheddar) result in a fondue-like texture with oil and stringiness? How can you get the creamy texture without using velveeta?
 
Bobby Flay is a complete and utter Stanley (ie tool).
I watch Throwdown sometimes just because he loses more often than not. He is a wonderful businessman, but not a great chef. I have a friend who has a culinary degree and had Flay as a guest teacher in a class. He said it was pretty obvious most of the students knew more than Flay.
I wouldn't eat many things that Flay makes. I have seen the menus at his NYC eateries. It is supposedly 'southwestern' cuisine. It isn't. It is just a bunch of dishes with most of them having some combination of hot and sweet. If you like hot and sweet food, like chocolate in your chili, or orange with your peppers, then his food is for you. I personally am not a fan of hot and sweet food. I am sure he does a good job of it, but not much else. Total Stanley in my book.
 
whosehouse....

did you have the side mac n cheese or the entree version? They are different. The entree version (which I don't like) has chiles in it while the side one is tasty and is the one with the crusted top (although both may have crusted top, I don't recall)
 
the entree at Moonshine is green chile chicken macaroni and is one of my favorite dishes.
 
I add milk to a butter + flour roux (1-2 tbsp butter + the garlic & cayanne powders) in a small sauce pan, then I slowly add in the cheese, shredded, and mix constantly. there'll be some oil, but not much. comes out creamy so long as there's not too much flour.

only takes 10-15 mins while the macaroni cooks, I want to try a snazzier version with meats and bread crumbs and parm and baking and all that, but I only end up making this stuff when I don't want to bother with the kitchen much and want warm gooey fatty cheesiness.
 
I tried Alton Brown's recipe this weekend and it was awesome. I thought it was much better as leftovers though, fried in a skillet with a little butter.

Yum.
 
I was just gonna post that I made Alton's mac & cheese, and I didn't like it. I didn't even try the fried leftovers.

Just goes to show that we all have our own tastes.
hookem.gif
 
I'm gonna say I completely disagree with THEU's take on Bobby Flay, both as a person and as a chef.

yeah, I'm sure your cooking school buddy knows tons more than Bobby Flay. Here's a hint, he's a succes as a businessman because people love his recipes at his restaurants.

I'm sure there are many better chefs in the world, but he has established a very nice niche featuring a lot of griled meats and a variety of sauces. I think its pretty great.
 
I made a batch using a bechamel sauce + Asagio + Gruyere + white extra sharp cheddar + parmiganio-reggiano....

Quite tasty, I must say...
 
I made Alton's recipe tonight. It tasted really good, but it seemed like it needed a little more flavor. I think next time I'll add some garlic and more cheese than the recipe calls for (maybe a couple of different types). I am looking forward to trying the fried mac and cheese tomorrow.
 
I used to go the roux route with about 16oz sharp cheddar and a quart of whole milk poured over uncooked pasta and baked for 25-30 in a 350 oven.

This produced a mac-n-cheese that was sure to please my wife which should always be a goal. We then went to friends' house for the Sops finale and had his recipe. Fontina, gruyere, and one other cheese I am forgetting right now. Anyway, it doesn't matter, because instead of a roux, he just uses *reduced* heavy cream as his base and melts his cheeses in the base and proceeds to bake with already cooked pasta.

Your waist and cholesterol will not be happy if you eat this, but you will be.
 
I think fontina+gruyere+cheddar is the way to go.

I had a recipe for this from America's Test Kitchen, but I lost it and can't find it again.

It was really good.
 
If you saw the episode, Alton actually did two different mac and cheese recipes. The first one was supposed to be more refined for adult tastes. The second one (that included mustard) was supposed to replicate the old school kraft box mac and cheese. Both are great recipes. Be careful with the mustard powder though, I put a little to much once and it overpowered everything else.
 
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