Tell me about Baked Mac and Cheese

[aprilsails]

DH has requested that I make Baked Mac and Cheese for a potluck dinner we are going to on Wednesday.

Anyone here have any recommendations for recipes? Best kind of noodles (or just elbow macaroni?) Best cheese or cheese combos? 

I've made this twice in my life and both times turned out ok but not stunning by any means.  Am I missing something?  Do you use special toppings? Am I overthinking this and classic is best?

[Deleted]

Ok, to make the BEST mac n cheese you need:

1) Elbow macaroni
2) VERY sharp/old cheddar (like extra old), some of that red tub McLarens (SP?) works well
3) a dash of dry mustard and a dash of cayenne.

I've done this recipe and its great. Again, the cheese needs to be really strong.

www.food.com/recipe/fannie-farmers-classic-baked-macaroni-cheese-135350

[chedominique]

I agree with LG that you need elbow macaroni and Sharp cheddar cheese works the best.

With any recipe I use (whether it's crockpot or oven), I make sure I stir all the ingredients together so the cheesiness is consistent all the way through.

I use a crockpot recipe:
whiskandaprayer.blogspot.com/2010/08/magazinecookbook-monday-slow-baked-mac.html

For my oven mac and cheese:
-Preheat oven to 375.
-Cook noodles and pour a little into a pan.
-Add milk (~1/4 - 1/2 cup...I really don't measure this but this is a guess) and sprinkle sharp cheese on noodles.
-Add a second layer of noodles, milk and cheese.
-Top with cheese and season.
-Mix together.
-Top with cheese again.
-Cook in oven for about 20-25 mins.
-Add bread crumbs on top.

[Deleted]

Oct 28, 2013 9:08:16 GMT -5 @booby said:

cook the macaroni until it is a hard al dente (so, a little harder than al dente)
while that is cooking:
- make a roux with equal parts fat and flour
- add in some cream or 2% whole milk and thicken until it coats the spoon
- add lots of spice (white pepper, cayenne, dry mustard or a good squirt of dijon)
- remove from heat and stir in cheese

toss pasta with the cheese sauce, bacon and onions. transfer to greased dish. cover with a breadcrumb/butter topping and bake.

no meansurements here - i'm banking on the fact that you are a good enough cook to just eye it.

This is basically my go-to recipe and it always gets rave reviews.
 I don't like breadcrumb topping so I never do it, but I do add an extra layer of cheese on top before baking so that it gets the browned cheese top.

Also, I like to use sharp cheddar and smoked gouda.

[shopgirl07]

I think baked mac and cheese needs a breadcrumb topping. I like the Barefoot Contessa's recipes.

[aprilsails]

I can tell that there are going to be a lot of differing opinions on this.

I will go to the Farm Boy and get some good cheese tonight. I'll ask DH about the bread crumb topping. He did mention that we could have bacon bits and sliced green onions on the side as toppings. He seems to have this idea all thought out in his mind - which begs the question of why he isn't making it.

[Deleted]

Oct 28, 2013 9:17:58 GMT -5 aprilsails said:

I can tell that there are going to be a lot of differing opinions on this.

I will go to the Farm Boy and get some good cheese tonight. I'll ask DH about the bread crumb topping. He did mention that we could have bacon bits and sliced green onions on the side as toppings. He seems to have this idea all thought out in his mind - which begs the question of why he isn't making it.

I think that bacon and onions (but not green onions) would be good in it its just extra work. 

There are SO many good mac n cheese recipes, its all preference. Just use one that has good user reviews.

And get good cheese!!

[auntie]

There are basically two kinds of baked mac and cheese.

One is made with a roux and is basically stove-top mac'n'cheese that's finished in the oven, usually with a buttered breadcrumb topping. In addition to the recs about dry mustard/dijon, I add a few drops of Tabasco and Worcestershire Sauce to mine- it intensifies the cheese flavor.

You can mix up cheeses, Bobby Flay has a recipe that uses Maytag blue that's amazing with roast beef.

DS likes a crispy mac'n'cheese made with this recipe; it's more intense than the other kind-

Recipe: Crusty Macaroni and Cheese


Published: January 4, 2006
Time: 1 hour 15 minutes


3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.

When I make it for the scouts, I use the official USDA school lunch version and double the cheese. This one always goes.

www.nfsmi.org/USDA_recipes/school_recipes/D-51.pdf

[emjacobs]

I use this recipe and split my cheese colby and sharp cheddar

thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

[Waffles]

I essentially do like booby (using a spoonful of mustard and some white pepper) but with ham instead of bacon and with a cheese topping.

ETA: you'll need sharp cheddar for the sauce but I also like to blend with parmesan.

[stephlove]

www.marthastewart.com/348566/john-legends-macaroni-and-cheese

You'll never go back to regular mac & cheese after you try this.

You're welcome

[rockpaperscissors]

I throw smoked gouda in mine and people seem to love it.

[julez]

Oct 28, 2013 9:16:52 GMT -5 @tambcat said:

I have never had baked mac n cheese w/ a breadcrumb topping. I am sure I would like it but definitely not necessary!

Hello? Cheesy carbs topped with BREAD? Necessary.

[lauralala]

Oct 28, 2013 9:40:41 GMT -5 emjacobs said:

I use this recipe and split my cheese colby and sharp cheddar

thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

I use the same recipe - I actually made it yesterday.  I used a 3 cheddar blend (sharp, medium and mild), but I think it would be better with more sharp cheddar.

[emjacobs]

Oct 28, 2013 10:22:53 GMT -5 lauralala said:

Oct 28, 2013 9:40:41 GMT -5 emjacobs said:

I use this recipe and split my cheese colby and sharp cheddar

thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

I use the same recipe - I actually made it yesterday.  I used a 3 cheddar blend (sharp, medium and mild), but I think it would be better with more sharp cheddar.

Yeah the sharp and colby was great, I've made this a few times and done it with pre-shredded bagged cheese and shredded my own.  I have to say, shredding my own made a big difference in the richness of the flavor. 

I also added a bit more dry mustard, I love that stuff. 

[snorky]

I started making this a few years ago when it was first printed and have not found a better recipe: www.nytimes.com/2006/01/04/dining/041wrex.html?pagewanted=print

[aprilsails]

Thanks everyone for all of the options! I see that many of the recipes have the same components, so I've got a pretty solid idea of what I'm aiming for.