REQ: Baked Mac & Cheese

Oh pshaw, on Wed 31 Oct 2007 10:33:20p, Dee.Dee meant to say...

> Newsgroups: rec.food.cooking
> Subject: Re: Baked Mac & Cheese
> From: "Dee.Dee" <[email protected]>
>
>
> "Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
> news:[email protected]...
>>I need a really good baked mac & cheese recipe that is fairly simple and
>> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
>> diced onion, etc. A version that is creamy, with a good cheese flavor,
>> and forms a nice brown crust on top.
>>
>> I have to bake this for my SO, David, who is the pickiest eater I've
>> ever known, and "foreign" matter just won't do.
>>
>> Anybody have one?
>>
>> TIA
>>
>> --
>> Wayne Boatwright
>
>
> Wayne, Meloneyd posted the below recipe to rfc 2-5-07 under the subject:
> "Martha Stewart Macaroni and Cheese Recipe"
> Below is what she said, I don't have the replies in my file if there
> were any.

<delicious sounding recipe snipped for space>

Dee, this sounds perfect. I will make it this weekend.

Thanks so much!

--
Wayne Boatwright
__________________________________________________

Stand on the toilet, get high on pot.

On Thu, 01 Nov 2007 05:16:05 GMT, Wayne Boatwright
<wayneboatwright_@_gmail.com> wrote:

>I need a really good baked mac & cheese recipe that is fairly simple and
>plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
>diced onion, etc. A version that is creamy, with a good cheese flavor, and
>forms a nice brown crust on top.
>
>I have to bake this for my SO, David, who is the pickiest eater I've ever
>known, and "foreign" matter just won't do.
>
>Anybody have one?
>
I stumbled on a method I like. I'd never made mac and cheese I liked
before I did it this way.

Cook your macaroni until it is slightly underdone.
Drain
Coat the macaroni in as much butter as it will hold.
Toss in all purpose flour, put it in a colandar and shake of the
excess.

Grate up a lot of (cheddar) cheese - for me it's almost a 1:1
relationship pound to pound, but how much cheese you use depends on
how much macaroni you have to begin with.

Layer the macaroni and cheese. Fill the dish with whole milk, but
don't go over the top of the macaroni.

I don't do a bread crumb topping so I bake it unil almost done and add
another layer of cheese at the end. I take it out when the cheese is
brown and crusty. Serve.

It sounds way more complicated than it actually is.



--
See return address to reply by email
remove the smiley face first

Wayne Boatwright wrote:
> I need a really good baked mac & cheese recipe that is fairly simple and
> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
> diced onion, etc. A version that is creamy, with a good cheese flavor, and
> forms a nice brown crust on top.

Cook and drain desired macaroni. Make a generous amount of a medium
white sauce seasoned with salt, pepper, a bit of nutmeg and some dry
mustard. After the white sauce has thickened add plenty of grated extra
sharp cheddar, some parmesan cheese, some cottage cheese (a good use for
the odd leftover here) and stir in to melt. Mix sauce with cooked,
drained macaroni and put into a greased casserole. Top with breadcrumbs
(buttered or not) and bake for about 30 minutes. Simple, cheap and very
tasty.

On Nov 1, 1:16 am, Wayne Boatwright <wayneboatwright_@_gmail.com>
wrote:
> I need a really good baked mac & cheese recipe that is fairly simple and
> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
> diced onion, etc. A version that is creamy, with a good cheese flavor, and
> forms a nice brown crust on top.

Wayne, I don't have it in front of me, but the recipe in the new Joy
of Cooking is fabulous. Best m&c I've ever tasted.

Leo

"Dee.Dee" <[email protected]> wrote in message
news:[email protected]...
>
> "Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
> news:[email protected]...
>>I need a really good baked mac & cheese recipe that is fairly simple and
>> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
>> diced onion, etc. A version that is creamy, with a good cheese flavor,
>> and
>> forms a nice brown crust on top.
>>
>> I have to bake this for my SO, David, who is the pickiest eater I've ever
>> known, and "foreign" matter just won't do.
>>
>> Anybody have one?
>>
>> TIA
>>
>> --
>> Wayne Boatwright
>
snip mac and cheese recipe
> 5. Fill a large saucepan with water; bring to a boil. Add
> macaroni; cook 2 to 3 minutes less than manufacturer's directions,
> until the outside of pasta is cooked and the inside is underdone.
> (Different brands of macaroni cook at different rates; be sure to read
> the instructions.) Transfer macaroni to a colander, rinse under cold
> running water, and drain well. Stir macaroni into the reserved cheese
> sauce
>
> 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups
> cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and
> breadcrumbs over top. Bake until browned on top, about 30 minutes.
> Transfer dish to a wire rack to cool 5 minutes; serve hot.
>
>
Hi Dee, Did this recipe really stay creamy? If so, it may be a result of
the cold water rinse to the macaroni. What do you think? That would keep
the mac from absorbing the sauce. . .
Janet

>
> > TIA
>
> I'm going to break the barrier and say it. Velveeta. (whew!) Sorry, but
> Velveeta melted into a white sauce and stirred into cooked macaroni, then
> baked (about 350F Wayne, 30 minutes or so) makes the best mac & cheese. Of
> course you can do the same thing with a really good cheddar cheese, too.
>
> I will *not* (at this moment!) go off on a tangent about how TV chefs take
> something so simple and try to turn it into something that would cost $9 as
> a side dish in a restaurant!! LOL
>
> Jill

Jilll, you are brave for so early i the morning... go have some more
coffee, do you realize you reccommended the V word??? Get a grip.
Maybe no one will notice... LOL

Rosie

Wayne Boatwright wrote:
> I need a really good baked mac & cheese recipe that is fairly simple
> and plain. By that, I mean no bits and pieces of tomatoes, meats,
> peppers, diced onion, etc. A version that is creamy, with a good
> cheese flavor, and forms a nice brown crust on top.
>
> I have to bake this for my SO, David, who is the pickiest eater I've
> ever known, and "foreign" matter just won't do.
>
> Anybody have one?
>
> TIA

I'm going to break the barrier and say it. Velveeta. (whew!) Sorry, but
Velveeta melted into a white sauce and stirred into cooked macaroni, then
baked (about 350F Wayne, 30 minutes or so) makes the best mac & cheese. Of
course you can do the same thing with a really good cheddar cheese, too.

I will *not* (at this moment!) go off on a tangent about how TV chefs take
something so simple and try to turn it into something that would cost $9 as
a side dish in a restaurant!! LOL

Jill

Wayne Boatwright wrote:
>
> I need a really good baked mac & cheese recipe that is fairly simple and
> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
> diced onion, etc. A version that is creamy, with a good cheese flavor, and
> forms a nice brown crust on top.
>
> I have to bake this for my SO, David, who is the pickiest eater I've ever
> known, and "foreign" matter just won't do.
>
> Anybody have one?


Make a white sauce, add a bit of mustard powder to it and grate some good
cheese into it. An aged cheddar works well and can be augmented with other
sharp cheeses. Stir the sauce into cooked macaroni and then pour it into a
baking pan and topped with a mixture of bread crumbs, melted butter and
grated Parmesan and bake until the topping is golden brown.

Wayne Boatwright wrote:
>
> I need a really good baked mac & cheese recipe that is fairly simple and
> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
> diced onion, etc. A version that is creamy, with a good cheese flavor, and
> forms a nice brown crust on top.
>
> I have to bake this for my SO, David, who is the pickiest eater I've ever
> known, and "foreign" matter just won't do.
>
> Anybody have one?


Make a white sauce, add a bit of mustard powder to it and grate some good
cheese into it. An aged cheddar works well and can be augmented with other
sharp cheeses. Stir the sauce into cooked macaroni and then pour it into a
baking pan and topped with a mixture of bread crumbs, melted butter and
grated Parmesan and bake until the topping is golden brown.

In article <[email protected]>,
Wayne Boatwright <wayneboatwright_@_gmail.com> wrote:

> I need a really good baked mac & cheese recipe that is fairly simple and
> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
> diced onion, etc. A version that is creamy, with a good cheese flavor, and
> forms a nice brown crust on top.
>
> I have to bake this for my SO, David, who is the pickiest eater I've ever
> known, and "foreign" matter just won't do.
>
> Anybody have one?
>
> TIA

Look for Patti LaBelle's recipe (maybe on Oprah's site - oh, heck, here
it is):

Over-the-Rainbow Macaroni and Cheese
From Patti La Belle

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half
quart casserole.

Bring a large pot of slated water to a boil over high heat. Add the oil,
then the elbow macaroni, . and cook until the macaroni is just tender,
about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt 8 tablespoons of the butter. Stir into the
macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and
Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 and a
half cups of the shredded cheese, the cubed Velveeta, and the eggs.
Season with the salt and pepper.

Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup
cheddar cheese and dot with the remaining 1 tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Makes 4 to 6 servings.


Oprah says it's good.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Wayne Boatwright wrote:
>
> I need a really good baked mac & cheese recipe that is fairly simple > and plain.
>
> I have to bake this for my SO who is the pickiest eater I've ever
> known.

You don't need a recipe, you need a box.

http://www.kraft.com/100/innovations/kraftmac.html


Sheldon

"Janet B." <[email protected]> wrote in message
news:[email protected]...
>
> "Dee.Dee" <[email protected]> wrote in message
> news:[email protected]...
>>
>> "Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
>> news:[email protected]...
>>>I need a really good baked mac & cheese recipe that is fairly simple and
>>> plain. By that, I mean no bits and pieces of tomatoes, meats, peppers,
>>> diced onion, etc. A version that is creamy, with a good cheese flavor,
>>> and
>>> forms a nice brown crust on top.
>>>
>>> I have to bake this for my SO, David, who is the pickiest eater I've
>>> ever
>>> known, and "foreign" matter just won't do.
>>>
>>> Anybody have one?
>>>
>>> TIA
>>>
>>> --
>>> Wayne Boatwright
>>
> snip mac and cheese recipe
>> 5. Fill a large saucepan with water; bring to a boil. Add
>> macaroni; cook 2 to 3 minutes less than manufacturer's directions,
>> until the outside of pasta is cooked and the inside is underdone.
>> (Different brands of macaroni cook at different rates; be sure to read
>> the instructions.) Transfer macaroni to a colander, rinse under cold
>> running water, and drain well. Stir macaroni into the reserved cheese
>> sauce
>>
>> 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups
>> cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and
>> breadcrumbs over top. Bake until browned on top, about 30 minutes.
>> Transfer dish to a wire rack to cool 5 minutes; serve hot.
>>
>>
> Hi Dee, Did this recipe really stay creamy? If so, it may be a result of
> the cold water rinse to the macaroni. What do you think? That would keep
> the mac from absorbing the sauce. . .
> Janet

Janet, I have no answer to your question. All I remember is that it was
sooo darned tasty; I've never had it so good. I wondered if it were the
cheeses I used as they were certainly different than I've ever used. Also
the part with the bread was different to me.

Do you mean was it creamy after it was frozen -- that, now I don't recall,
except it was very good even after frozen and thawed. I probably thawed it
slowly in the oven as would be my practice.

Dee Dee

>
>Dee, this sounds perfect. I will make it this weekend.

Wayne, please let us know how it turns out. I've been looking for
the "perfect" mac & cheese, too, and haven't found it yet.

said...

>
>>
>>Dee, this sounds perfect. I will make it this weekend.
>
> Wayne, please let us know how it turns out. I've been looking for
> the "perfect" mac & cheese, too, and haven't found it yet.


Can you actually say perfect and mac'n'cheese in the same sentence?

Andy

Melba's Jammin' <[email protected]> dropped this
news:[email protected]: in rec.food.cooking

> In article <[email protected]>,
> Wayne Boatwright <wayneboatwright_@_gmail.com> wrote:
>
>> I need a really good baked mac & cheese recipe that is fairly simple
>> and plain. By that, I mean no bits and pieces of tomatoes, meats,
>> peppers, diced onion, etc. A version that is creamy, with a good
>> cheese flavor, and forms a nice brown crust on top.
>>
>> I have to bake this for my SO, David, who is the pickiest eater I've
>> ever known, and "foreign" matter just won't do.
>>
>> Anybody have one?
>>
>> TIA
>
> Look for Patti LaBelle's recipe (maybe on Oprah's site - oh, heck,
> here it is):
>
> Over-the-Rainbow Macaroni and Cheese
> From Patti La Belle

<snip for space>

I had to save that recipe. Sounds pretty tasty to me.

Michael

--
Last words spoken before execution . . .

"Well, gentlemen, you are about to see a baked Appel."
Executed in electric chair in New York.
~~ George Appel, d. 1928

Send email to: michael at lonergan dot us dot com

Sheldon <[email protected]> dropped this
news:[email protected]: in
rec.food.cooking

> Wayne Boatwright wrote:
>>
>> I need a really good baked mac & cheese recipe that is fairly simple
>> > and plain.
>>
>> I have to bake this for my SO who is the pickiest eater I've ever
>> known.
>
> You don't need a recipe, you need a box.
>
> http://www.kraft.com/100/innovations/kraftmac.html
>
>
> Sheldon

Make sure it's the original in the blue box. It's the best.

Michael

--
Last words spoken before execution . . .

"Well, gentlemen, you are about to see a baked Appel."
Executed in electric chair in New York.
~~ George Appel, d. 1928

Send email to: michael at lonergan dot us dot com

On Nov 1, 6:36 am, "jmcquown" <[email protected]> wrote:
> I'm going to break the barrier and say it. Velveeta. (whew!) Sorry, but
> Velveeta melted into a white sauce and stirred into cooked macaroni, then
> baked (about 350F Wayne, 30 minutes or so) makes the best mac & cheese. Of
> course you can do the same thing with a really good cheddar cheese, too.
>
> I will *not* (at this moment!) go off on a tangent about how TV chefs take
> something so simple and try to turn it into something that would cost $9 as
> a side dish in a restaurant!! LOL

Jill you are brave but you're right, too.

If OP is looking for simple, plain and nostalgia, less is more when it
comes to mac and cheese. Mac-n-cheese was invented for a cheap way to
feed a family. If expensive ingredients are added, it changes the
whole thing. And, that is great, too. But, if someone wants simple
creamy mac-n-cheese with familiar flavor, use milk, butter, velveeta
or American, and elbow macaroni. You can't bypass the white sauce step
and save the step of dirtying another pan, though.

Karen

rosie wrote:
>>> TIA
>>
>> I'm going to break the barrier and say it. Velveeta. (whew!)
>> Sorry, but Velveeta melted into a white sauce and stirred into
>> cooked macaroni, then baked (about 350F Wayne, 30 minutes or so)
>> makes the best mac & cheese. Of course you can do the same thing
>> with a really good cheddar cheese, too.
>>
>> I will *not* (at this moment!) go off on a tangent about how TV
>> chefs take something so simple and try to turn it into something
>> that would cost $9 as a side dish in a restaurant!! LOL
>>
>> Jill
>
> Jilll, you are brave for so early i the morning... go have some more
> coffee, do you realize you reccommended the V word??? Get a grip.
> Maybe no one will notice... LOL
>
> Rosie

Just wait until I request a recipe for cooking the mahi mahi fillets I have!
No mango chutney! No pineapple! In fact, no sort of fruit or sweet glaze
at all! And <gasp> not grilled! Good lord, I must be insane! Ahhahahahaha

Michael "Dog3" wrote:
> Sheldon <[email protected]> dropped this
> news:[email protected]: in
> rec.food.cooking
>
>> Wayne Boatwright wrote:
>>> I need a really good baked mac & cheese recipe that is fairly simple
>>>> and plain.
>>> I have to bake this for my SO who is the pickiest eater I've ever
>>> known.
>> You don't need a recipe, you need a box.
>>
>> http://www.kraft.com/100/innovations/kraftmac.html
>>
>>
>> Sheldon
>
> Make sure it's the original in the blue box. It's the best.
>
> Michael
>
I disagree. I did not grow up with "the blue box" nor "Velveeta" in my
house. We did have good cheeses and used them when cheese was called
for. Anything else tastes like an overly salty poor man's imitation.