Author Topic: Macaroni and Cheese (Read 12800 times)

Brock Landers · « **on:** February 28, 2012, 10:21:44 AM »

Pretty much one of the greatest foods ever, amirite? Some people are probably even giving it up for Lent!

Can't go wrong with the boxed stuff

But the past few months I've been trying homemade. Been using the old standby recipe where you combine equal parts butter and flour to make a roux, stir in some milk and throw in some shredded cheese or Velveeta to make the sauce, combine with elbow macaroni, throw in oven for 30 minutes.

It's pretty good, but it's not as creamy as I'd like it to be. Is there a certain kind of cheese that's better to use than sharp cheddar or a different way to make the sauce? There's gotta be some food snobs on here who can help out.

steve dave · « **Reply #1 on:** February 28, 2012, 10:23:50 AM »

black truffle oil

Cire · « **Reply #2 on:** February 28, 2012, 10:24:04 AM »

use cream duh, a little cream cheese is also good. There are lots of mild cheeses that melt better than cheddar.

I like a little onion very finely chopped and sauteed in the butter with it. Alton Brown has a good starter recipe.

pissclams · « **Reply #3 on:** February 28, 2012, 10:24:47 AM »

i make it from scratch with Gruyère

steve dave · « **Reply #4 on:** February 28, 2012, 10:25:30 AM »

Quote from: pissclams on February 28, 2012, 10:24:47 AM

i make it from scratch with Gruyère

^ protip

DQ12 · « **Reply #5 on:** February 28, 2012, 10:25:52 AM »

I boil slices of cheese in milk. If it's too watery, I add some flour and whisk it in to thicken'er up.

steve dave · « **Reply #6 on:** February 28, 2012, 10:26:30 AM »

trader joes has an excellent m&c cheese

AbeFroman · « **Reply #7 on:** February 28, 2012, 10:26:38 AM »

Quote from: pissclams on February 28, 2012, 10:24:47 AM

i make it from scratch with Gruyère

Gruyère is fantastic cheese. Have used gouda before as well.

pissclams · « **Reply #8 on:** February 28, 2012, 10:26:59 AM »

Quote from: steve dave on February 28, 2012, 10:25:30 AM

Quote from: pissclams on February 28, 2012, 10:24:47 AM
i make it from scratch with Gruyère

^ protip

don't end there though!
need to blend in some good cheddar too (not crap cheddar). and top with panko.

pissclams · « **Reply #9 on:** February 28, 2012, 10:27:52 AM »

Quote from: steve dave on February 28, 2012, 10:26:30 AM

trader joes has an excellent m&c cheese

ya that's perfect, ~50/50 good cheddar and good Gruyère

steve dave · « **Reply #10 on:** February 28, 2012, 10:28:32 AM »

I also top with the bread crumbs like you described and drizzle some black truffle oil (little goes a LONG way) on the top before baking.

Brock Landers · « **Reply #11 on:** February 28, 2012, 10:33:38 AM »

Quote from: pissclams on February 28, 2012, 10:24:47 AM

i make it from scratch with Gruyère

I have heard good things about Gruyere. I wonder if any Dillon's in Topeka has it or if I have to go to one of the snobby Dillon's like at 29th and Urish.

pissclams · « **Reply #12 on:** February 28, 2012, 10:36:01 AM »

look in the deli area where they have the fancy cheese, not where the kraft singles is.

Mikeyis4dcats · « **Reply #13 on:** February 28, 2012, 10:56:59 AM »

pro-tip, add 4oz of cream cheese to the mix. And some cubed ham.

michigancat · « **Reply #14 on:** February 28, 2012, 11:03:00 AM »

I like to add tuna to my macaroni and cheese. And occasionally cajun seasoning.

AbeFroman · « **Reply #15 on:** February 28, 2012, 11:38:48 AM »

This thread makes me want to go to BRGR and get their mac n cheese

Saulbadguy · « **Reply #16 on:** February 28, 2012, 11:40:34 AM »

Quote from: Mikeyis4dcats on February 28, 2012, 10:56:59 AM

pro-tip, add 4oz of cream cheese to the mix. And some cubed ham.

Savages.

Saulbadguy · « **Reply #17 on:** February 28, 2012, 11:41:37 AM »

Quote from: Brock Landers on February 28, 2012, 10:33:38 AM

Quote from: pissclams on February 28, 2012, 10:24:47 AM
i make it from scratch with Gruyère

I have heard good things about Gruyere. I wonder if any Dillon's in Topeka has it or if I have to go to one of the snobby Dillon's like at 29th and Urish.

"dirty dillons" might not have it but the rest should, pretty standard cheese.

kso_FAN · « **Reply #18 on:** February 28, 2012, 11:47:42 AM »

Quote from: michigancat on February 28, 2012, 11:03:00 AM

I like to add tuna to my macaroni and cheese. And occasionally cajun seasoning.

You had me until "tuna". There is perhaps no food in the world I despise more than tuna.

kitten_mittons · « **Reply #19 on:** February 28, 2012, 11:52:58 AM »

Quote from: ksu_FAN on February 28, 2012, 11:47:42 AM

Quote from: michigancat on February 28, 2012, 11:03:00 AM
I like to add tuna to my macaroni and cheese. And occasionally cajun seasoning.

You had me until "tuna". There is perhaps no food in the world I despise more than tuna.

What about fish assholes?

JavaCat · « **Reply #20 on:** February 28, 2012, 11:59:57 AM »

Go to Nica's in KC and get theirs.

CNS · « **Reply #21 on:** February 28, 2012, 12:03:19 PM »

Along w/ the Gruyere, add a little bit of bacon, some shitake's, cream, and a butter/flour roux

fantastic!

star seed 7 · « **Reply #22 on:** February 28, 2012, 12:35:27 PM »

If taking a trip to the snob dillons, just go to hyvee instead.

And also the sister shubert vermont white chedder m&c in the frozen foods isle is the best ever.

jtksu · « **Reply #23 on:** February 28, 2012, 12:59:42 PM »

Fontina is another fantastic addition, it melts very smoothly. Other things I enjoy: broccoli, grilled chicken, panko, smoked gouda. Adding a lil white wine to the cheese sauce is also great.

pissclams · « **Reply #24 on:** February 28, 2012, 02:41:29 PM »

a lil ? good grief.