Mac & Cheese - Not happy with current one. - Page 2

Cast Iron Chef · 03-22-2012, 10:31 AM

I made this one from Barefoot Contessa. Just left out the tomatoes and used regular swiss instead of Gruyere because of the price. Also my cheese ratio was more 2 cheddar to 1 Swiss. Came out very good.

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Untraceable · 03-22-2012, 10:32 AM

a half pan that I made 2 weeks ago

1lb large elbow mac. into boiling water for 5 min (not quite al dente)

cheese sauce as follows

1/2 stick butter + @3tbls flour for roux
4 cups whole milk
@ 4 cups shredded cheddar
4 cloves of garlic minced
6 slices of brisket flat cubed

combine with the mac in 1/2 disposable pan

on top add 2 cups cheddar + 4 strips of bacon crumbled

cook 30 min @350 or untill you get to color you want on top.

was mind blowing.

pahutchens · 03-22-2012, 11:02 AM

I had some Mac n Cheese the other day as an entree it included smoked chicken and bacon, which was its only saving grace...
A couple of these look good. Of course I'm the only one home that would eat it

so I either need to freeze it or cut the recipe down

DennyDustin · 03-29-2012, 01:02 AM

There’s something comforting and harmonious about macaroni and cheese. Warm noodles, creamy sauce and satiating heft make Mac and cheese a favorite with even the youngest eaters. Thanks!

03-22-2012, 10:31 AM	#16
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV Downloads: 0 Uploads: 0	I made this one from Barefoot Contessa. Just left out the tomatoes and used regular swiss instead of Gruyere because of the price. Also my cheese ratio was more 2 cheddar to 1 Swiss. Came out very good. Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Directions Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. __________________ Paul 18.5 & 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum Genesis 3 Gasser Bradley Bisquette Pooper Bullpen BBQ Team

03-22-2012, 11:02 AM	#18
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	I had some Mac n Cheese the other day as an entree it included smoked chicken and bacon, which was its only saving grace... A couple of these look good. Of course I'm the only one home that would eat it so I either need to freeze it or cut the recipe down __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

03-22-2012, 10:32 AM	#17
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	a half pan that I made 2 weeks ago 1lb large elbow mac. into boiling water for 5 min (not quite al dente) cheese sauce as follows 1/2 stick butter + @3tbls flour for roux 4 cups whole milk @ 4 cups shredded cheddar 4 cloves of garlic minced 6 slices of brisket flat cubed combine with the mac in 1/2 disposable pan on top add 2 cups cheddar + 4 strips of bacon crumbled cook 30 min @350 or untill you get to color you want on top. was mind blowing.

03-29-2012, 01:02 AM	#19
DennyDustin Found some matches. Join Date: 03-17-12 Location: Austrelia Downloads: 0 Uploads: 0	There’s something comforting and harmonious about macaroni and cheese. Warm noodles, creamy sauce and satiating heft make Mac and cheese a favorite with even the youngest eaters. Thanks!