Hook a brotha up?
Hook a brotha up?
http://www.recipesecrets.net/blog/re...caroni-cheese/ (for bleedingpurple)
3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste
In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.
or just pick it up at Boston Market.
...also available in your grocer's freezer.
First you need to make cheesesauce from scratch.
Steps from Basic Cheese Sauce
Basic cheesesauce is a bechamel sauce.
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup shredded cheese, such as cheddar or swiss
* Salt and pepper to taste
Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.
I stole the recipe with exact measurements because my Dad never measures. He'll use some half and half or cream and then the rest milk. He'll usually use a mixture of cheeses too. Mostly cheddar, he always uses a Kraft single in there as well, then if there's provolone, jack, Swiss, whatever in the fridge, he'll use that too. Use whatever cheeses you like.
Anywho, he'll butter a casserole dish, dump some already cooked pasta (lately he's been using the small rigatonis, I've seen him use penne, use the curly ones, whatever ones you like) in the dish, then pour the cheesesauce over the top. Sprinkle some cheese on the top, bake in the oven till it's crispy on the top.
My uncle says my dad's cheesesauce would make dirt taste good. My dad makes the cheese sauce for baked potatoes, eggs, hash browns, you could use it on other veggies, whatever.
5 cheese Mac n Cheese
* Kosher salt
* 1 (16-ounce) package macaroni (cellentani or other curly noodle)
* 1/4 pound bacon, diced
* 1 medium onion, diced
* 5 tablespoons unsalted butter, plus more to butter baking dish
* 6 tablespoons all-purpose flour
* 1 tablespoon Dijon mustard
* 2 1/2 cups whole milk
* 2 cups heavy cream
* 1 sprig fresh thyme
* 1 bay leaf
* 1/2 teaspoon salt
* 1 1/2 cups grated fontina
* 1/2 cup crumbled blue cheese
* 3/4 cup grated Gruyere
* 3/4 cup grated white Cheddar
* 3/4 cup grated Parmesan
* 3 tablespoons chopped Italian parsley
* 1/4 cup bread crumbs
Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.
Wife uses this recipe and everyone loves it.
1 cup of milk
2 cups of water
2 chicken bouillon (cubes)
1/2 pound of sharp cheddar cheese
1 pound of mild cheddar
1.5 pounds of large elbow macaroni
1 stick of butter
1/2 cup of flour
Preheat oven to 350 degrees. Take a large pot, add water and bring to a boil. Add 2 tablespoons of salt, 3 tablespoons of olive oil, and pasta. Boil until al dente. Drain and remove.
In a large pot, combine milk, water and chicken bouillon, bring to a slight bowl. In a separate bowl, mix butter and flour until you form a rou, place your rou in your boiling pot. Mix very well and add cheese, continue to mix, then add pasta. Mix a little more, than add your egg, mix for about 1 to 2 minutes.
Place in a baking tray (one layer of mac, layer of mild cheddar, layer of more mac, one more layer of mild cheddar) and let it bake for about 25 minutes or until you desire.
Cook Time: 1 hr 0 min
Yield: 6 servings
Prep 15 min
Inactive Prep --
Cook 1 hr 0 min
Total: 1 hr 15 min
* 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
* 4 tablespoons flour
* 2 cups half and half
* 3/4 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1/4 teaspoon Emeril's Red Hot Sauce
* 8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
* 1 pound elbow macaroni
* 1/2 teaspoon minced garlic
* 4 ounces grated cheddar cheese
* 4 ounces grated fontina cheese
* 4 ounces grated gruyere cheese
* 1/4 cup fresh bread crumbs
* 1/2 teaspoon Essence or Creole Seasoning
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of the remaining Parmesan cheese, cheddar, fontina and Gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Macaroni with 4 Cheeses! Recipe : Emeril Lagasse : Food Network
Feelingyou or ima1032's looks the best. Using just 1 type of cheese is kind of boring. I usually make a mac and cheese every year, the clean up sucks. Use large post and pans and very hot water and a lot of soap to clean the pots and pans.
Chevre makes the sauce nice and creamy and then top it of with Panko.
I like Feeling You's recipe. I'll go with that one and doctor it up a tad.
Look at Homer.....not going to give us his secret recipe! For you Mac and Cheese fans...Homers is a bargain-in that its the best I ever had.
If you're going to literally copy and paste the recipe, at least copy and paste the url so that you give credit to the chef.
Cheese Lovers 5 Cheese Mac and Cheese Recipe : : Food Network