topic Re: Anyone have a good recipe for a creamy baked macaroni and cheese? in Recipes

Anyone have a good recipe for a creamy baked macaroni and cheese?

Kathy19078 — Thu, 02 Jan 2014 08:14:36 GMT

I have tried to make baked macaroni and cheese many times. I have used the recipe on the back of the box of San Giorgio elbow macaroni. It comes out okay but not creamy like Stouffers frozen mac and cheese. Any suggestions?

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

rudy — Thu, 02 Jan 2014 08:26:57 GMT

Cook the macaroni in milk, instead of water.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

DiamondGirly — Thu, 02 Jan 2014 09:19:37 GMT

I'm interested in seeing the recipes people post. I made the recipe by Paula Deen, but it just seemed grainy to me....I'd like something more smooth, too!

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

kitty4me — Thu, 02 Jan 2014 09:52:02 GMT

On 1/2/2014 rudy said:
Cook the macaroni in milk, instead of water.

Hello rudy, can you share a recipe?

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

kitty4me — Thu, 02 Jan 2014 09:58:11 GMT

On 1/2/2014 DiamondGirly said:
I'm interested in seeing the recipes people post. I made the recipe by Paula Deen, but it just seemed grainy to me....I'd like something more smooth, too!

I made Ina Gartens and mine came out grainy as well. I was told it was because I had the heat to high to melt the cheese. I may have been in a bit of a hurry. I know there are recipes out there where you don't need to use a béchamel. I love Pinterest have you tried there? DiamondGirly I'm looking forward to the replys here.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

share — Thu, 02 Jan 2014 15:18:14 GMT

I had a craving for mac & cheese on Christmas day and only had ziti pasta in my pantry so I improvised, and it was so good! One thing I did was after cooking the pasta I did not drain it until I was ready to mix with the cheese sauce, also I mixed velveeta with a combination of sharp cheeses after making the roux, and added enough milk to make it very creamy.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

peachesncream — Thu, 02 Jan 2014 15:25:24 GMT

Alton Brown's Stovetop Mac n Cheese recipe makes a creamy dish that is pretty much foolproof. It uses evaporated milk, which helps to make it creamy.

Here's the recipe:

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

Tique — Thu, 02 Jan 2014 15:38:19 GMT

Best I've ever had and it took me a while to discover it.

Patti LaBelle’s Over the Rainbow Mac and Cheese

Ingredients

1 tbs vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tbs 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. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted 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 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs.

Season with salt and pepper.

Transfer to the buttered casserole.

Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

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

Makes 4 to 6 servings

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

151949 — Thu, 02 Jan 2014 15:48:01 GMT

I use the reipe on the Muellers macaroni box - delicious.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

itsmagic — Thu, 02 Jan 2014 16:13:56 GMT

This is my favorite macaroni and cheese recipe - creamy and great flavor. It's from Alton Brown:

2 cups uncooked elbow macaroni
3 tablespoons butter
2 tablespoons all purpose flour
2 cups of milk
1 tablespoon dried mustard
1/4 cup onion finely diced
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon pepper
1 cup processed cheese food cut into cubes for easier melting (Velveeta)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese

Prepare elbow macaroni according to package directions.

Meanwhile, melt butter in saucepan over medium heat. Whisk in flour and dried mustard keeping it moving for a few minutes making sure free of lumps. Stir in milk, onions, paprika and bay leaf. Simmer for ten minutes on low heat. Remove bay leaf. Stir in cheeses until melted, season with pepper. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with bread crumbs. Bake for 30 minutes at 350 or until bubbly.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

Linders Back — Thu, 02 Jan 2014 16:37:10 GMT

I agree with the recipes posted that include Velveeta as it is a creamy cheese. A recipe I use for Mini 3 cheese Mac and Cheese appetizers calls for American Cheese in addition to sharp cheddar and Parmesan which adds to the creaminess. The recipe is similar to the Alton Brown one posted as it also starts with a basic roux of flour and butter. The American Cheese does not separate (isn't as greasy as Cheddar).

I get the American Cheese fresh from the deli counter, not pre-packaged. It does make a big difference in the consistency of the finished product.

(Getting snowed in here now and wish I had some in the house as Mac and Cheese sounds so good right now )

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

glmama — Thu, 02 Jan 2014 16:40:08 GMT

Martha Stewart's Mac recipe is a good one. and Alton Browns is apparently the most downloaded recipe on Food Network's website.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

Dusty1 — Thu, 02 Jan 2014 16:58:11 GMT

This one is simple & delicious.

Macaroni & Cheese

2C Dry Macaroni (Cooked per directions on the box)

2C Shredded Sharp Cheddar

2 1/2C Milk

2-3 Heaping T Flour

1t Salt

1/2t Pepper

1/2t Dried Mustard

3T Butter

Parmesan Cheese, Bread Crumbs & Some Butter (Topping)

Cook & drain macaroni. Melt butter in saucepan with salt, pepper & mustard. Stir in half of milk. Put other half of milk in a shaker with flour. Shake & add to rest of milk & butter mixture. Stir over medium heat until mixture thickens & starts to boil. Remove from heat & add cheese. Stir until the cheese is melted. Stir in macaroni. Put in a greased casserole dish. Sprinkle parmesan cheese & bread crumbs over top & a few little pats of butter.

Bake at 375 until golden brown & bubble. About 15 mins.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

nomless — Thu, 02 Jan 2014 17:50:09 GMT

It helps to use white cheddar instead of yellow cheddar. White cheddar results in a less grainy result.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

ahoymate — Thu, 02 Jan 2014 17:53:41 GMT

On 1/2/2014 nomless said:
It helps to use white cheddar instead of yellow cheddar. White cheddar results in a less grainy result.

Do your homework. White cheddar doesn't have yellow food coloring. That's the only difference. Both produced the same way.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

Beebee2 — Thu, 02 Jan 2014 21:39:49 GMT

Cheese is the key, and handling the cheese properly is also key.

Many like using Velveeta primarily because it is an easy-melting processed cheese. But, some would argue that the very best flavor comes from using the very best cheese possible, and processed cheese doesn't rise to the top of the flavor category. What to do?

Learning about easy-melting fine cheese, as well as methods of handling cheese that will result in smoother sauces offer some solutions.

My own bias is against eggs in Mac 'n Cheese, but in general I don't like custards so always need something in the recipe that 'disguises' the fact for me that I'm actually eating custard. To me they seem less smooth.

And I think, too, that the smoothest mac 'n cheese comes with stovetop recipes because there is no crust to deal with. But, for those who love a crusty topping, that is exactly why baked macaroni is preferable.

All things considered, there are good reasons why there is such a variety when it comes to mac 'n cheese recipes. But, in all cases, treating the cheese right is primary.

Sarah Moulton's article is very helpful:

http://saramoulton.com/2012/01/cheese-what-are-good-melting-cheeses/

This is a recap of what she says:

Cheese: What are good melting cheeses?

“Which cheeses can be melted and poured?” While most people know that processed cheeses melt smoothly and easily into sauces, selecting a natural cheese that behaves as well isn’t always easy. Many hard grating cheeses don’t melt well and those known for their stringiness and chewy texture tend to maintain that texture when warmed, but the list of those that do melt well into sauces gives pretty much choice at the cheese counter.

If you follow the tips below, you can count on a smooth sauce when you use:

Asiago

Cheddar

Colby

fontina

Gouda

Gruyère

Havarti

Monterey Jack

Muenster

Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind.

When melting cheese, the following tips will help insure a smooth sauce.

1. Bring the cheese to room temperature before using

2 Grate or finely chop the cheese,

3. Thicken the sauce before adding the cheese, and

4. Heat only until the cheese has melted.

Overheating can make the cheese harden and release fat creating a lumpy sauce.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

nomless — Thu, 02 Jan 2014 21:51:37 GMT

On 1/2/2014 Skylands said:
On 1/2/2014 nomless said:
It helps to use white cheddar instead of yellow cheddar. White cheddar results in a less grainy result.

Do your homework. White cheddar doesn't have yellow food coloring. That's the only difference. Both produced the same way.

Skylands, then please tell the people at Martha Stewart Living magazine to do their homework because that's my source. In this article from MSL Feb 1999, they make the claim that yellow cheddar gets tends to become grainy and white cheddar is less so. In the article, they say: "The type of cheese used will also affect the sauce's texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy." I've tried both white and yellow cheddar, using the same recipe, and there was a difference in texture..the white cheddar version was smoother.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

oceantown — Thu, 02 Jan 2014 23:16:02 GMT

I found a delicious recipe that is very creamy. It is a low carb recipe, so there is no butter/flour mixture to cook, which makes it easier for me. This is from George Stella, and since it is low carb, it is made with cauliflower in place of the pasta. But, I can't see why a person could not use cooked pasta in place of the steamed cauliflower. This is so delicious and creamy! I love the cauliflower too.

Cauliflower "Mac" and Cheese Casserole

Recipe courtesy George Stella, along with my notes in parenthesis

Makes 6 servings

(I cut this recipe in half. I know we used less than ½ of a large head of cauliflower. When making the entire recipe, I don’t think I would use an entire large head of cauliflower, because I would want to make sure there is enough cheese sauce!)

Kosher salt, as needed, plus 1/2 teaspoon

1 large head cauliflower, cut into small florets (I used less)

Vegetable oil spray (I just used a little olive oil)

1 cup heavy cream (I used half & half)

2 ounces cream cheese, cut into small pieces (I used regular, not low fat)

1 1/2 teaspoons Dijon mustard (I used a little dry mustard)

1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole (I used Tillamook Medium Cheddar, freshly grated) (4 oz cheese = 1 cup grated)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder (I left this out)

Equipment: 8 by 8-inch baking dish (I used individual casserole dishes)

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray. (I just oiled the dish)

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. (Instead of boiling in water, I steamed the cauliflower)

Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth.

Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.

Remove from heat, pour over the cauliflower, and stir to combine.

Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

YUM!!!

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

Beebee2 — Thu, 02 Jan 2014 23:19:21 GMT

Here's more good cheese info on the subject at hand - from Jean Anderson:

“I think some kinds of cheese just do this but it could be that overheating the cheese has denatured the protein.

Some cheeses are improperly aged and in addition, contain emulsifiers or coagulants that break down when heated causing a gritty texture.

I would urge cooks to use top-quality cheeses, PURE CHEESES and NOT “CHEESE FOODS” that glut supermarkets. READ THE LABELS and if the list of additives is long, avoid that particular cheese.

Well aged, unadulterated top-quality Cheddars melt smoothly if NOT overheated.

I also like the Italian Fontina and Parmigiano Reggiano.

Something else: Grate the cheese yourself instead of using pre-grated — in my experience, these rarely melt smoothly.

Rule of Thumb: Add cheese only after a sauce has thickened, use lowest heat, stir constantly, and remove from the heat the instant the cheese melts – but if the sauce is bubbling before you add the cheese, pull the pan off the heat altogether, add the cheese, and stir until smooth.

Overheating cheese will curdle and/or “string” it every time. Easy does it!” For more kitchen wisdom, visit Jean’s website, http://www.jeanandersoncooks.com/.

beebee's note: the packaged already shredded cheeses have dessicants (substances that dry the cheese somewhat to help keep it from sticking together); these dessicants are easily burned, and a problem particularly on pizza.

Re: Anyone have a good recipe for a creamy baked macaroni and cheese?

oceantown — Thu, 02 Jan 2014 23:24:19 GMT

I agree, don't use the pre-shredded stuff. Freshly grated only, as I mentioned in my recipe notes above. I love & recommend Tillamook Medium Cheddar cheese, but if it is not available, choose another top quality brand.