topic Re: Stretchy Mac & Cheese in Recipes

Stretchy Mac & Cheese

NaturalBornWoman — Thu, 13 Nov 2014 20:06:28 GMT

Stretchy Mac and Cheese
Serves 6

Ingredients:

1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 garlic cloves, smashed
5 thyme sprigs
2 bay leaves
1 pound dry pasta, such as elbow macaroni
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Muenster, cut into 1/2-inch cubes (or Gouda or jack)
1/3 cup panko breadcrumbs
Smoked olive oil or extra-virgin olive oil
2 tablespoons chopped chives

Instruction:

Preheat the oven to broil and set a large pasta pot of heavily salted water over high heat to come to a boil. Melt the butter in a large pot over medium heat. Add the flour to make a roux, stirring well so that it cooks evenly and turns golden blond. Whisk in the cream and milk a little bit at a time, so there are no lumps. Add the garlic, along with the whole sprigs of thyme and the bay leaves. Stir to make a béchamel.Simmer over medium heat, stirring occasionally to prevent the bottom of the pot from scorching, until it thickens, about 10 minutes. Season the béchamel with salt and pepper.

Cook the pasta in the boiling water according to the package directions. Drain. Mix the béchamel with the cooked pasta. Immediately add the cheese and mix well, so that the heat and motion melt and stretch the cheese. Transfer to a baking dish and top with the breadcrumbs. Broil on a lower rack of the oven for about 5 minutes, or until the breadcrumbs are golden brown. Drizzle with olive oil and sprinkle with the chives.

* * * * * * * Folding in the cubed chunks of cheese is the secret here! * * * * * * *

Recipe from Tyler Florence

Re: Stretchy Mac & Cheese

NaturalBornWoman — Thu, 13 Nov 2014 20:24:57 GMT

Made this for the very first time last night. Added an extra 1/2 cup mozzarella to the muenster + several dashes of hot sauce. It was a big hit with our friends that joined us for burgers on the grill.

Highly recommend - What's your favorite mac & cheese?

Re: Stretchy Mac & Cheese

RespectLife — Fri, 14 Nov 2014 17:42:41 GMT

Good Gracious! Now THAT is MY type of Mac & Cheese! The gooier the better! Thanks!

I just might try this for Christmas dinner to go w/ the ham!!

My fav recipe is from the Dangum Masterbilt Smoker Guy.

It is fantastic right out of the pan...you don't need to bake it or smoke it if you don't want to. His recipe def. can be baked or served immediately if you don't have a smoker.

Re: Stretchy Mac & Cheese

RespectLife — Fri, 14 Nov 2014 17:48:03 GMT

Masterbuilt Smoker Mac & Cheese

Ingredients:

1 (16 ounce) package elbow macaroni

1/4 cup butter

1/4 cup all purpose flour

3 cups milk

1 (8 ounces) cream cheese, cut into large chunks

1 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) extra sharp Cheddar cheese, shredded

2 cups (8 ounces) Gouda cheese shredded

1 cup (4 ounces) Parmesan cheese, shredded

Directions

1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.

2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.

3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.

4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.

Re: Stretchy Mac & Cheese

GloriBee — Fri, 14 Nov 2014 17:49:47 GMT

Looks amazing! Thanks!

Re: Stretchy Mac & Cheese

HonnyBrown — Fri, 14 Nov 2014 18:00:38 GMT

I make my Mom's mac and cheese. I use Velveeta.

Re: Stretchy Mac & Cheese

NaturalBornWoman — Fri, 14 Nov 2014 20:59:48 GMT

Thanks for sharing RespectLife! - know that's a winner combo of cheeses!

Re: Stretchy Mac & Cheese

shamalamadingdong4 — Sat, 15 Nov 2014 07:50:12 GMT

The Mac & Cheese looks appetizing. The hairy tattooed guy, not so much.

Re: Stretchy Mac & Cheese

NaturalBornWoman — Sat, 15 Nov 2014 20:48:12 GMT

Tyler Florence - He's kinda cute in a ""little boy"" way & he makes a mean Mac & Cheese!

Re: Stretchy Mac & Cheese

Poodlepet2 — Sun, 16 Nov 2014 19:05:50 GMT

Both of these recipes are "must makes" -they are both phenomenal. Naturalbornwoman, can you tell us about the smoked olive oil? I have never heard of it before and I love trying new things. Thanks, Poodlepet

Re: Stretchy Mac & Cheese

sciencegeek_1 — Sun, 16 Nov 2014 20:39:23 GMT

I must be in the minority. I like my mac and cheese creamy, but NOT stringy.

Re: Stretchy Mac & Cheese

kitty4me — Tue, 18 Nov 2014 18:08:10 GMT

On 11/16/2014 sciencegeek said:
I must be in the minority. I like my mac and cheese creamy, but NOT stringy.

Sciencegeek you are not alone I too love my Mac and Cheese creamy. I like stovetop. Can we get some recipes for creamy and some recipes without using a roux?

Re: Stretchy Mac & Cheese

BeckiWV — Tue, 18 Nov 2014 18:19:10 GMT

I'm a big cheese fan but that almost looks too cheesy.

I do like mac and cheese that is kind of burned and crispy on top though. I do see a few crispy bits in that picture. I would definitely go for those places first.

Is that Tyler in the picture?

Re: Stretchy Mac & Cheese

chrystaltree — Tue, 18 Nov 2014 18:22:56 GMT

I love mac & cheese. But ick.....that does not look appealing at all. Plus, it's too labor intensive.

Re: Stretchy Mac & Cheese

Topaz Gem — Tue, 18 Nov 2014 19:36:39 GMT

This sounds delicious. I love Muenster cheese. I can't wait to try it, thanks.

Re: Stretchy Mac & Cheese

NaturalBornWoman — Tue, 18 Nov 2014 19:56:40 GMT

It's so true WE all have our own likes. These negative comments are funny? (it's only food)!

I strive to live Life in a most positive way. If you like your Mac & Cheese creamy, then share your recipe please. Why oh why? Stingy, NO comments necessary = why say when it's just wasting air?

As far as I know Tyler Florence does not have a tattoo(s)! Still kinda cute, but I'm married!

LoL

Got a great recipe for No Work Fudge for holiday gifting =maybe I'll post here again?

Re: Stretchy Mac & Cheese

BeckiWV — Tue, 18 Nov 2014 20:36:48 GMT

On 11/18/2014 NaturalBornWoman said:
It's so true WE all have our own likes. These negative comments are funny? (it's only food)!

I strive to live Life in a most positive way. If you like your Mac & Cheese creamy, then share your recipe please. Why oh why? Stingy, NO comments necessary = why say when it's just wasting air?

As far as I know Tyler Florence does not have a tattoo(s)! Still kinda cute, but I'm married!

LoL

Got a great recipe for No Work Fudge for holiday gifting =maybe I'll post here again?

Please post the No Work Fudge recipe. Sounds great.

I thought the recipe above might be too cheesy for me, but it still looks like a decadent treat for cheese lovers. I love reading all recipes. Thanks for posting.

Re: Stretchy Mac & Cheese

oceantown — Wed, 19 Nov 2014 00:04:00 GMT

On 11/18/2014 Katey1261 said:
On 11/16/2014 sciencegeek said:
I must be in the minority. I like my mac and cheese creamy, but NOT stringy.

Sciencegeek you are not alone I too love my Mac and Cheese creamy. I like stovetop. Can we get some recipes for creamy and some recipes without using a roux?

I love the flavor and consistency of this recipe. It is a low-carb recipe, no flour, and this is cauliflower rather than pasta. But, I see no reason why you could not use this sauce with pasta. This is delicious and easy. I also think this can be served without putting it in the oven to bake. I made this in individual casserole dishes and baked it a little to get it a little brown, and also to melt a little additional shredded cheese on the top.

This is a George Stella recipe. I have added my notes in parenthesis.

I did not bake this for long... it is not very browned. I think I was too hungry to wait, lol.

Cauliflower "Mac" and Cheese Casserole

6 servings

Kosher salt, as needed, plus 1/2 teaspoon

1 large head cauliflower, cut into small florets (6 cups)

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

1 cup heavy cream (I do not use Ultra-pasteurized)

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)

(Do not use pre-shredded cheese)

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 for about 10 minutes.)

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.

Re: Stretchy Mac & Cheese

Poodlepet2 — Wed, 19 Nov 2014 00:54:04 GMT

Oceantown, this looks wonderful as well, and it seems to be a new twist on cauliflower and cheese. I doubt I would ruin it by using a good cheddar cheese, and I can understand why one should not use shredded cheese in a low carb recipe, but what can you tell me about Tillamook cheese?Thanks, Poodlepet

Re: Stretchy Mac & Cheese

oceantown — Wed, 19 Nov 2014 01:16:12 GMT

Hi, Poodlepet, thanks for your nice reply!

I am sure any good quality cheddar that you freshly grate would work perfectly. I have read in many recipes that pre-shredded is not recommended, and I would not use it. I think it is coated with something or other, and I don't think it melts as well. It really looks and feels very different than freshly shredded cheese.

I live in the NW and Tillamook medium cheddar is my favorite. I have toured the factory and it is an award winning cheese. It is easily available all around here.

The recipe calls for shredded sharp cheddar, and I am sure the sharp would be delicious too. I just recommend getting a high quality cheese. I have not tried it with sharp, I always have a few blocks of Tillamook medium cheddar on hand, so that is what I have used.

I hope you like this recipe if you try it! It is really pretty easy. I am thinking about making this as a side dish for Thanksgiving.

Take care!