Recipes

[sfnative]

Make and bake Mac 'n Cheese, then taste it shortly after it comes out of the oven, as you're serving it to your family or guests.  Cover and put that puppy into the frig for an overnight rest.  On the following day, warm up a serving in your preferred method and I know you will realize that Mac 'n Cheese is at its zenith on the day made and shortly out of the oven: not after sitting out on a picnic table or at a buffet for 6 hours or the next day.

That is not to say it should not be eaten the next day.  It simply will not be half as good as it was when it first came out of the oven.

(If you've never made Mac 'n Cheese from scratch [not out of a box], boy, are you missing something!)

[SXMGirl]

@proudlyfromNJ, my grocery is having a sale on Lean Cuisine for $2 each, and, of course, they are out of the mac and cheese.  I know that Stouffer's makes LC, and they have just come out with their version of the Vermont country cheddar and the calorie count is outrageous,  i cannot believe that it would be better than LC, which is delicious.

[luvdoodles]

Never cared for the Kraft Mac N Cheese out of the box, my grandsons do. I make the recipe on the back of the casserole noodles box. Uses Velveta or what ever cheeses you want. You could probably cook the noodles ahead of time but is much better right out of the oven. When I do reheat left overs I do add a little bit milk so it's not dried out. Never have used an egg it, never heard of that.

[ECBG]

@Mom2Dogs

The  Oh! My! Mac and Cheese

 Doubled, it will fit a 9 x 13.  One recipe does a

9 x 9.

Reheats like a dream!  I loved it so, I took it home in a baggie!!!

4 C hot small macaroni noodles (8 oz uncooked)

2 C (8 oz) shredded sharp cheddar cheese

1 C cottage cheese

3/4 C sour cream

1/2 C milk 

2 Tbsp grated fresh onion

1  1/2 tsp butter, melted

1/2 tsp salt

1/4 tsp pepper

1 large egg, lightly beaten

Cooking Spray

Topping

1/4 C dry bread crumbs

1 Tbsp butter, melted

1/2 tsp paprika  (optional for extra flavor)

2 C shredded sharp cheese

Preheat oven to 350 degrees.

Combine first 10 ingredients, stir well.

Pour into sprayed casserole.

Spread 2 cups shredded cheddar cheese over top of casserole.

Mix butter, breadcrumbs, and paprika

Spread on top of casserole

Cover with foil.

Bake 350 for 45 minutes.

Uncover and bake 10 minutes or until bread crumbs are browned.

 Serves 6

[beach-mom]

@Mom2Dogs - Do you have a pressure cooker? I've made all kinds of mac and cheese recipes, but my family's favorite is the one I make this way. 

[CelticCrafter]

I wouldn't put it together and wait until the next day to bake it.  The pasta will absorb a lot of the cheese sauce and make mush.

[jubilant]

For years I made my own Mac and Cheese.  A couple of years ago we heard that Gordon's Food had some really good mac & cheese so we bought some.  Everyone loved it.  They have several kinds. This year I want to try their 3 cheese one.  It is their most popular.... I hear.  It may be too late to get that one as it is sold out every year I have tried to get it.  If it is sold out again, we will still get the regular one.  I thaw it out ahead of time.  

[sfnative]

Though I think very few will ever make this, it's terrific if you're having 8 or more guests and even better to take to a group function.  And, the best part is that it's fantastic, especially if you're a cheese lover.  This recipe came my way from a little hole-in-the -wall restaurant and pub on Clement Street, which borders Lincoln Park golf course in San Francisco.  Its tiny kitchen creates some wonderful food!

Paul’s Mac N Cheese with Pancetta

5 Stars

Source: Tee-Off Restaurant, Clement Street, San Francisco

Oh my goodness, but this stuff is great!

1-1/2 lbs ziti pasta (pounds not cups)

½ lb pancetta, chopped

1-1/2 cups grated Monterey Jack cheese, plus extra for topping

1-1/2 cups grated Asiago cheese, plus extra for topping

1-1/2 cups grated sharp Cheddar cheese, plus extra for topping

1-1/2 cup grated Provolone cheese, plus extra for topping

1-1/2 cups grated Parmesan cheese, plus extra for topping

1-1/2 cups heavy cream

¾ cup whole milk

Sea salt and freshly ground pepper

Preheat oven to 375.

Bring a large pot of water to boil and cook ziti until al dente. Drain and rinse in cool water.  In a sauté pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered.  In the same pan, add all of the cheeses and the cream plus milk and whisk until blended.  Season with salt and pepper to taste.  Slowly add the cooked ziti to the cheese mixture, stirring gently.  Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet.  Top off with more cheese and bake for 24-30 minutes.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 

[Mom2Dogs]

@ECBG, thanks for the recipe.  It looks very good, and easy

[Mom2Dogs]

@sfnative, that recipe look delicious as well!  Thanks for sharing.