Recipes

[Pook]

@Happy In the South  The best I found is Fannie Farmer's Classic Macaroni and Cheese.  Just search for that.  The only thing I do differently is to add a few tablespoons of sour cream before adding the macaroni.

[Kachina624]

@Happy In the South   The recipe posted by @itsmagic is bound to be very smooth and creamy because it starts with a white sauce.  Thst's how I make mine, although I don't use a recipe.  Try it; I think you'll like it.

[software]

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@shortbreadlover wrote:

i will be so glad when this keyaord works poperly and i learn to spell.  maybe i need to do more proof  reading before i hit post.

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Use the spell check above your post while typing.

It looks like ABC with a check mark

[Happy In the South]

I'm open to either stovetop or baked. I don't have any other requirements. I look forward to seeing any recipes you'd like to share that you've made and enjoyed.  Thank you! 

[Happy In the South]

@itsmagic This sounds delicious!!  I look forward to trying it, thank you!

[RespectLife]

@Happy In the South

I have several favorite, tried and true recipes I can share with you. 

But PLEASE!  NO food police!  LOL  Mac & Cheese is what it is!

**While this is indeed delicious smoked.....you do NOT need a Smoker!  You can serve imediately or bake til cheese melts in the oven.

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.

[annespan]

Hey SouthernLady, my go-to is Martha Stewart's macaroni and three cheeses recipe which will pop up on a bunch of sites with just one Google search.  I have found it to be a very versatile recipe esp in terms of the cheeses used -- my go-to cheeses are extra sharp cheddar, colby jack and gruyere but I have used baby swiss and asiago on occasion as well.  It also halves perfectly if you are cooking for one or two.  You also can change out the spices as you like -- I always sneak in some cayenne!  ENJOY!  

Edited to add that this is yummy right off the stovetop but I think you will want to bake for maximum YUM!  

[RespectLife]

@Happy In the South

This was posted a while back and caused quite a stir! LOL

I call it Cheater Mac & Cheese cuz you don't make your own roux (white sauce).  It is, however, absolutely creamy, cheezy and EASY!!

My Adaptation:  Recipe can be doubled

Mac and Cheese Recipe w/ ALFREDO SAUCE

1 lb. of penne or rigatoni
Boil to aldente, rinse, reserve.

...

1 1/2 c. heavy cream
  3c. alfredo sauce, either homemade or store bought, reserving 1 1/2 cup  *I used 2 jars of  Wegman's Light Alfredo sacue.

1/2 c. orange cheddar, shredded ** I OMIT AND USE 1 CUP OF WHTE ONLY
  1/2c. white cheddar, shredded  **I USE 1 CUP OF WHITE CHEESE ONLY
  1/2c. fontina, shredded

1/2c. gruyere, shredded
  1/2c. mozzerella, shredded **PLUS MORE TO TOP
 
salt and pepper to taste

8 slices imported provolone  *FROM THE DELI or pkg

Mix the cream, Alfredo sauce and shredded cheeses together in a LARGE bowl.

Add the pasta and combine.

Place 1/2 in unbuttered oven baker.

Layer on 4 slices of the provolone

Layer the balance of pasta mixture.
 
Pour reserved 1 cup alfredo sauce.

Layer on 4 slices of provolone and top with additional mozzarella as desired.

Cover in foil, bake at 325 degree oven for 30 minutes

Remove foil and broil for about 5 minutes until golden brown.

[RespectLife]

@Happy In the South

I just tried this recipe from the Slow Roasted Italian 2 weeks ago.  IMHO, it is TOTALLY different tasting than many M & C recipes I have tried.  Never added chix broth or Smoked Paprika before, which I think gives this such a unique taste.

While this is written as a 'serve immediately' dish, I had to make it ahead of time.  It was fine warmed later in the oven.

My entire family proclaimed it their NEW favorite ever.

Beer Bacon Mac and Cheese

• 8 ounces dry elbow pasta                                
• 12 ounces thick cut bacon, uncooked
• 2 tablespoons unsalted butter                           
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder                                 
• 1 teaspoon ground cayenne/other
• 1/2 teaspoon smoked paprika                          
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper           
• 1/2 cup beer, (I used Blue Moon)
• 1/2 cup chicken broth                                      
• 2 cups whole milk
• 1 teaspoon Worcestershire sauce                     
• 8 ounces shredded mild cheddar cheese
• Chives, optional garnish

**Of course, I added some shredded mozz to the top.

1. Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
2. Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. * I just cut w/ a knife!  LOL   Stir occasionally as needed. Cook until crisp.
3. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
4. Pour reserved bacon drippings back into the skillet over medium heat and add butter.
5. Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
6. Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
7. Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
8. Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
9. Pour into a casserole dish and sprinkle with chives and serve.

DONNA'S (from Slow Roasted Italian) NOTES:

1. Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
2. The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
3. Reheating instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.

http://www.theslowroasteditalian.com/2013/11/beer-bacon-mac-and-cheese-recipe.html    Recipe developed by Donna Elick The Slow Roasted Italian

[Happy In the South]

@RespectLife This sounds amazing!!  I can't wait to try it. You're right; we all know that mac and cheese isn't at the top of the health food list, but it sure is good!  Everything in moderation, right?!  Thanks so much for sharing.