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Your best recipe for macaroni and cheese?

I am in desperate need of a recipe for macaroni and cheese for Thanksgiving. To preface my question, I am used to a Southern style custard baked macaroni and cheese but I can't seem to recreate my grandmother's seemingly simple sounding recipe. Does anyone have a tried and true not too creamy, just cheesy enough baked macaroni and cheese recipe? I've tried Patti LaBelle's recipe and it didn't work out so well so looking for something else or any tips for that recipe.

asked by Turbeville Green over 4 years ago

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13 answers 19661 views
lapadia
added over 4 years ago

Hi! Here is one version Mac&Cheese I make = a Mac Bundt, great presentation on the TG table, use your favorite cheeses:
http://food52.com/recipes...

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lapadia
added over 4 years ago

oops, sorry about the double entry.

lapadia
added over 4 years ago

Hi! Here is one version Mac&Cheese I make = a Mac Bundt, great presentation on the TG table, use your favorite cheeses:
http://food52.com/recipes...

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joanne
added over 4 years ago

I have been using Rachel Rays recipe for years and it's fantastic. Ina Gartens is very nice too.

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Ellen
added over 4 years ago

Martha Stewart's

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Bevi
added over 4 years ago

http://food52.com/blog...

jmburns
added over 4 years ago

Alton Browns Mac and Cheese is the most downloaded recipe on Food Network Recipe Site.

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Bevi
added over 4 years ago

Alton's stove top or baked recipe?

KimmyV
added over 4 years ago

Gourmet has a great recipe. It calls for extra shap white cheddar, which is what my grandmother always used. It is very rich and creamy.

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Turbeville Green
added over 4 years ago

Extra sharp white and yellow are the same right except for the addition of Annato?

KimmyV
added over 4 years ago

Extra sharp white tastes very different from extra sharp yellow. Not sure where you live but I think it's a northeast thing. Although tillamook makes a great white cheddar. White cheddar is flaky and dry and very very good!

aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 4 years ago

Do you mean a mac and chese that you can cut into squares rather than the gooey sloppy kind? That's how I make it usually - here's is a recipe using roasted roots (which is pretty Southern-y) but you could easily use ham hock, or just ham, different veggies, or whatever flavor profile you are going for:

http://food52.com/recipes...

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Regine
added over 4 years ago

This is the recipe I use given by a friend of mine called Myrna. So I call it Gratin de Macaroni a la Myrna or Myrna's Mac and Cheese. It is very good.

Gratine de Macaroni
· 1 box of Penne pasta (16 oz)
· 16 oz grated extra sharp cheddar cheese (4 cups)
· 1 whole onion (medium size-chopped small)
· 1 can evaporated/carnation milk
· 2 tbsp of mayonnaise
· 2 tsp mustard
· 1 Stick of butter plus a little bit more
· Dash of nutmeg
· Dash of Thyme
· Salt (to taste; add after you’ve tried the sauce with the cheese)

PREPARATION FOR PASTA:
1. Boil pasta in a large pot (let water boil first, then add pasta)…add half spoonful of salt to the boiling water
2. Once pasta is cooked (do not let overcook-keep firm), drain the water out and rinse with cold water
3. Once all the water is drained
4. Put pasta in a large bowl for mixing
5. Mix in the mayo and mustard

PREPARATION FOR THE SAUCE “Bechamel sauce”
6. In a deep pan, melt the one stick of butter.
7. Once melted add the onion and cook until translucent
8. Add milk.
9. Once boiling mildly, add the cheese
10. Stir very slowly until sauce thickens with a wooden spoon
11. Taste and add salt if necesary
12. Pour bechamel sauce on the pasta and mix well
13. In a pirex pan, add a little bit of butter around pan so that pasta does not stick to bottom when baking
14. Add pasta in pan
15. Sprinkle some parmesan cheese on top to create the “gratin-(crust on top)”
16. Add small cubes of butter on top layer of pasta as well
17. Put in the oven and bake for 30 minutes/350 degrees

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