Macaroni and Cheese

[j-dub]

SD's recommendo on drizzling black truffle oil over panko is the tits

[steve dave]

someone who knows what they are talking about post a delicious mac and cheese recipe.

TIA

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups half and half
8 ounces (2 cups) dry elbow macaroni
12 ounces of TJ's Cheddar/Gruyere cheese grated
2 ounces ( 1/2 cup) crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons Hot Sauce
Black truffle (if you have it, just oil will be fine if not)
Salt and freshly ground black pepper, to taste
Bread crumbs
Black truffle oil, to taste

 PreparationIn a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to "cook" the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.

While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.

When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and black truffle shavings. Season with salt and pepper.

Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Transfer to oven safe dish (I just do it in a glazed dutch oven so I transfer the entire thing) and top with bread crumbs (and black truffle oil if you didn't add black truffle shavings). Broil until golden brown. Lightly drizzle with black truffle oil.

[michigancat]

tl, dnr

[steve dave]

tl, dnr

hmmm, just as good as any mac and cheese you can make! hmmm, hmmm

[michigancat]

that thirty minute roux making sesh sure sounds amazing! :love;

[FP TC etc.]

someone who knows what they are talking about post a delicious mac and cheese recipe.

TIA

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups half and half
8 ounces (2 cups) dry elbow macaroni
12 ounces of TJ's Cheddar/Gruyere cheese grated
2 ounces ( 1/2 cup) crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons Hot Sauce
Black truffle (if you have it, just oil will be fine if not)
Salt and freshly ground black pepper, to taste
Bread crumbs
Black truffle oil, to taste

 PreparationIn a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to "cook" the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.

While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.

When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and black truffle shavings. Season with salt and pepper.

Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Transfer to oven safe dish (I just do it in a glazed dutch oven so I transfer the entire thing) and top with bread crumbs (and black truffle oil if you didn't add black truffle shavings). Broil until golden brown. Lightly drizzle with black truffle oil.

Am going to try this this weekend. I never cook so we will see how it goes.

[michigancat]

hey steve dave, have any recipes for gourmet PBJ's or something?

[pissclams]

A roux is equal parts flour to fat.  Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro.  Also, do you not use file?  Seems like that much flour+ file would equal a gumbo flavored paste.

I have cook books written by cajun chefs that disagree. 

Also, I use file sometimes, but not all the time. 

Negative on the paste assumption.  It's all about quantity of liquid.  Again, I use a v large stock pot.  So much so that it takes a good 2 hours plus to cook down.

Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.

I can't imagine putting the amount of oil a 1:1 would require in a gumbo.  Would make it v oily and rob the seafood flavor at least somewhat.

cns casey what size do you use?  i use the 7 1/4 qt le creuset round dutch oven and love it.  except its heavy for when you try to clean it.

[CNS]

A roux is equal parts flour to fat.  Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro.  Also, do you not use file?  Seems like that much flour+ file would equal a gumbo flavored paste.

I have cook books written by cajun chefs that disagree. 

Also, I use file sometimes, but not all the time. 

Negative on the paste assumption.  It's all about quantity of liquid.  Again, I use a v large stock pot.  So much so that it takes a good 2 hours plus to cook down.

Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.

I can't imagine putting the amount of oil a 1:1 would require in a gumbo.  Would make it v oily and rob the seafood flavor at least somewhat.

cns casey what size do you use?  i use the 7 1/4 qt le creuset round dutch oven and love it.  except its heavy for when you try to clean it.

Will have to look at it when I get home.  I honestly don't remember. 

[pissclams]

if it's anything less than a 50 gallon drum i'm going to be disappointed. 

[jtksu]

Maybe he's making a gumbo cake?

[CNS]

if it's anything less than a 50 gallon drum i'm going to be disappointed.

Just checked.  It doesn't say on the pot(pretty old) but I set it next to my 6qt pot and it has to be at least 18qt. 

It seriously looks like something the lunch lady would serve out of in a school cafeteria.  Big.

[CNS]

Maybe he's making a gumbo cake?

I will take pics next time and post.

[steve dave]

I would like to have some of your gumbo CNS.  What is your schedule looking like for the first football game?

[CNS]

I would like to have some of your gumbo CNS.  What is your schedule looking like for the first football game?

We'll have to wait and see.  I may have a wedding in Wichita on Sept 8th or 9th.   

[steve dave]

I would like to have some of your gumbo CNS.  What is your schedule looking like for the first football game?

We'll have to wait and see.  I may have a wedding in Wichita on Sept 8th or 9th.   

miami game then

[CNS]

I would like to have some of your gumbo CNS.  What is your schedule looking like for the first football game?

We'll have to wait and see.  I may have a wedding in Wichita on Sept 8th or 9th.   

miami game then

 

[Johnny Wichita]

[steve dave]

[Brock Landers]

I made an epic batch of gourmet Mac and Cheese last night.  Unfortunately photo sharing sites are blocked here at work so I'm violating my own rule about not posting pics. I have a sweet cellphone pic if someone wants!!


8 oz elbow macaroni
1/4 C. butter
1/4 C. flour
3 slices bacon, crumbled
1/2 C. diced onion
8 oz. Gruyere cheese
4 oz. sharp cheddar
3 C. Half and half
1/4 C. Panko


In medium saucepan cook butter and flour for a few minutes until a basic roux forms.  Pour in half and half, whisking constantly until smooth.  Add in shredded cheese a couple of pinches at a time.  Continue whisking until cheese is melted and the sauce is smooth.  Add diced onion and bacon to sauce.  While cheese sauce is simmering, cook macaroni until al dente.

Dump macaroni into a 2Q glass baking dish.  Pour cheese sauce on macaroni and stir until blended well.  Top with Panko.  Place in 375 degree oven uncovered for about 20-25 minutes, until bubbly and top turns golden brown.


The Gruyere and cream made all the difference from my usual recipe.  It was way more creamy, gooey and cheesy than using just cheddar and milk.  Dillon's was selling Gruyere for the low price of $16.99 per pound so I probbaly won't be making this version too often.  Yeah, yeah, insert obligatory     here but I don't even spend that much on steak.   

[steve dave]

Trader Joe's has fantastic deals on cheeses like that. 

[pissclams]

ya you just bought an expensive Gruyère, they all aren't that much.  glad you liked it though.  pics later pls?  great news.

[Brock Landers]

ya you just bought an expensive Gruyère, they all aren't that much.  glad you liked it though.  pics later pls?  great news.

Yeah I'll have to do some some shopping around next time I go for the Gruyere.  Not falling for your Trader Joe's bragging bait Steve Dave.  Pics to be up soon hopefully.

Spoiler Alert:  It looks a lot like Johnny Wichita's pic except in a clear glass dish.

[steve dave]

ya you just bought an expensive Gruyère, they all aren't that much.  glad you liked it though.  pics later pls?  great news.

Yeah I'll have to do some some shopping around next time I go for the Gruyere.  Not falling for your Trader Joe's bragging bait Steve Dave.  Pics to be up soon hopefully.

Spoiler Alert:  It looks a lot like Johnny Wichita's pic except in a clear glass dish.

JW's dish looks elite too

[DQ12]

I don't follow a recipe at all when I make mine.  I consider it to be an art.

I just know I need noodles, milk, and some kind of cheese.  Then I go into a sort of trance, then 20 minutes later, I start eating.