The Joy Of Mac And Cheese Food

THE JOY OF MAC AND CHEESE

The Joy of Mac and Cheese image

Cheesy, moist, simple. This is my go-to, tried-and-true, what the kids mean when they say "can you make mac and cheese?" mac and cheese recipe. From my old, beat up Joy of Cooking cookbook. For speed and ease I cook the white sauce in the microwave instead of on the stovetop. The original recipe calls for 1/2 minced onion, 1 bay leaf and 1/4 tsp paprika in the white sauce. Instead I add whatever herb or spices strike my fancy that day, usually a herb mix from Epicure Selections like Herb and Garlic, or Pesto, or just salt and pepper.

Provided by redplaid huf

Categories Macaroni And Cheese

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons flour
2 cups milk
2 1/4 cups cheddar cheese, grated, divided
1 teaspoon epicure garlic herb dip mix (optional)
salt and pepper
2 cups macaroni, cooked
1 tablespoon butter
1/2 cup fresh breadcrumbs or 1/2 cup packaged breadcrumbs

Steps:

In microwave bowl melt butter, whisk in flour and once it is smooth gradually whisk in milk a bit at a time until mixture is smooth again. Microwave on high, stirring until smooth every minute, until mixture thickens into a white sauce, about 4-5 minutes in all.
Stir in desired seasonings and 2/3rds of cheese until melted. Season with salt and pepper to taste. Stir in macaroni.
Pour 1/2 of the macaroni mixture into a greased 1 1/2 quart baking dish. I like to use a 9 x 11 to spread it out thin. Sprinkle with half the remaining cheese. Top with the other half of the macaroni and the rest of the cheese. It's ok to grate more cheese if you want and/or mix in other cheeses like mozzarella. I do!
Melt butter in a pan and toss in fresh bread crumbs until browned for topping OR sprinkle macaroni with packaged bread crumbs and dot with butter.
Bake at 350 for 30 mins, until breadcrumbs are lightly browned. Since I spread it out thin and the ingredients are already warm it usually doesn't take the full 30 mins to cook. You don't want to dry it out ether. Let rest for about 5 mins before serving.

MACARONI AND CHEESE

Macaroni and Cheese image

Categories Milk/Cream Pasta Side Bake Vegetarian Kid-Friendly Kwanzaa Cheddar Parmesan Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 6 to 8 as entrée or 8 to 10 as a side dish

Number Of Ingredients 9

Ingredients

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Steps:

Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

STOVE TOP MACARONI AND CHEESE

Stove Top Macaroni and Cheese image

A really good recipe that I tried from the Joy of Cooking 75th Anniversary Cookbook. Great for children who don't like baked mac and cheese!

Provided by Rebecca The Angel

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups elbow macaroni
1/4 cup unsalted butter, cut into small pieces
1 (12 ounce) can evaporated milk
3 cups extra-sharp cheddar cheese, shredded
2 large eggs, lightly beaten
1 teaspoon dry mustard
1 teaspoon hot water (to dissolve mustard in)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook macaroni in a large pot of boiling salted water for recommended cooking time on box.
Drain and return to pot and add butter.
Stir macaroni and butter until well blended.
Add the rest of the ingredients (evaporated milk through pepper) and stir well.
Set pot over very low heat and cook macaroni mixture.
Stir constantly until sauce is smooth and macaroni is steaming, 5-10 minutes. The sauce should thicken, if not, slightly raise the heat and cook another 5 minutes.
DO NOT OVERHEAT OR SAUCE WILL CURDLE.
If you have family members who like baked macaroni, you can put this into a baking dish and top with breadcrumbs, and then cook in a 350 degree over for 5-10 minutes. Macaroni will still be creamy, and there will be a nice crunchy topping.

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