Macaroni & Cheese Recipe
 

I'm looking for a really really good, THICK and CREAMY macaroni and cheese recipe for my hubby. He loves homemade baked macaroni and cheese. I want to surprise him and make it for him next week. But I want it to be super thick and creamy (just the way he likes it), not watery or soupy.

My mother had an AMAZING recipe but I can't find it anywhere. :( So can ANYONE recommend one that they've used and love? I am looking on a few different food websites but I really would rather try one that someone makes and loves.

THANKS!! :D

I have made Martha Stewart's recipe and LOVED it. Very very creamy.

ETA- It's kind of expensive if you use the cheeses she calls for but of course you can use whatever you like.

Can I trouble you to post it? :D

Here ya go- http://www.marthastewart.com/portal/...00aRCRD&page=1

LOL, I don't remember what I found expensive about it looking at it again. Maybe the Gruyere?

YUM!! Thank you!! I'm going to give it a try! Do you follow the recipe exactly or do you change it up a bit?

I have a very simple one that you bake in your oven at 325 degrees until heated through and bubbly.

Cook whatever style macaroni you want...drain....layer macaroni and then add layer of sliced Colby cheese, keep repeating and then bake. It's gooey and yummy.

So you SLICE the cheese rather than grate it? How much cheese, like 1 lb? Also, do you use butter or milk? Or is it just the straight cheese? Yum, it sounds good. :p

The recipe says you can use:

2 Cups Grated Gruyere Cheese (About 8 oz)

or

1 1/4 Cups Grated Pecorino Romano Cheese (About 5 oz)

Which cheese do you use? Which one makes it taste better and more creamy or does it not really make a difference?

Also, the recipe calls for 6 slices of white bread (crust removed). Can I use potato bread? My hubby really doesn't like white bread ... I wonder if it would make a big difference. Maybe I should just stick to the white bread lol What do you think? :D

This is my very favorite Mac and Cheese recipe, but I don't eat orange cheese, so that might be why~

This was posted in Bon Appetit magazine, March 2002 in the RSVP section. The recipe is from The Peninsula Hotel's Belvedere Restaurant's chef, Bill Bracken.

Taleggio is an Italian semi-soft cheese made from whole cow's milk and is about 48% fat. Fontina or Gouda will work in this recipe if you can't find Taleggio. (Personally, I don’t care for Tallegio and use Fontina)

2 Tbsp. unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 oz. button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 tsp. whole white peppercorns
1 lb. Taleggio cheese, rind removed and cut into 1/2 inch pieces
1/4 cup freshly grated Parmesan
1 Tbsp. chopped whole black truffles from jar (optional)
Ground white pepper
1 lb. elbow macaroni (recipe calls for small elbow, but I use the regular size)
6 oz. thinly sliced Prosciutto, chopped (about 1 3/4 cups)
6 Tbsp. chopped fresh chives
14 cup chopped fresh Italian parsley
1 tsp. (or more) white truffle oil
Crumb Topping (see recipe)
Directions: Melt butter in heavy large pot over medium heat. Add next 5 ingredients; saute until tender, about 8 min. Add wine and simmer until almost all liquid evaporates, about 10 minutes. Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer. Reduce heat to low; simmer until slightly reduced; about 15 minutes. Remove from heat. Add Taleggio and Parmesan cheeses. Stir until melted and smooth. Discard bay leaf and thyme sprigs. Cool sauce slightly. Puree sauce in 2 batches in blender till smooth. Strain into same pot. Stir in chopped truffles if using. Season with salt and white pepper.
Preheat broiler. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Add to sauce along with prosciutto, chives, parsley and 1 tsp. truffle oil; toss to coat. Mix in additional truffle oil if desired. Divide macaroni and cheese between 8 gratin dishes, or put into casserole dish. Top with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes and serve.

Crumb Topping
1 cup fresh breadcrumbs (made from crustless egg bread)
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. butter
Mix first 3 ingredients in small bowl. Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and saute until golden and coated with butter, about 2 minutes


(You can use almost any bread for the topping, just make sure you watch it closely so it doesn't burn!)

I used Gruyere which I think is way more creamy. I've only made it twice and haven't made it an about 3 years but I think I did follow the recipe exactly. Looking back at the recipe it seems like you could do away with the bread all together.

No grating - just get your Colby cheese sliced to whatever thickness you want at your grocer's deli. Layer it with any macaroni (elbow works great) and then bake it until it's done (really whatever temp you desire) you can bake at 325 or 350 but just watch the first time you do it so it doesn't burn. It's simple and those are the only two ingredients. No milk at all. We like ours browned on top to get a little crunch to just the top layer.:D

Oh and Gruyere is great too! I just don't use any of the orange cheeses. Now that we are watching our diets and fat intake I've been using the Jarlsberg Light which is awesome. You can get that either sliced at the deli or buy in package but then you would have to slice thin at home or grate it.

I hope I don't sound retarded or anything lol but what kind of cheese is Colby cheese? lolol Is it a yellow or white cheese?

Also, about how much do you use? For example, let's say you're going to make 1 box of elbows, would you use 2 lbs of Colby cheese?

Really, skip the bread? To be honest, I wasn't sure why the recipe called for bread in the first place lolol Maybe when I make it the first time, I'll skip the bread and if it doesn't come out right then next time I'll use it.

Ok great, I'll definitely use Gruyere cheese. THANK YOU! :D

Anymore recipes ladies? :D :D :D

I have no idea what the bread is for either. I don't even remember it in the recipe but I checked my recipe and the one I linked is definitely the one I used so who knows? I'd totally skip it if I made it again.