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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
Posts: 8,287
| ![]() 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. ![]() THANKS!! ![]()
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I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
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| ![]() 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.
__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 |
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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
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I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
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__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 |
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I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
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| ![]() LOL, I don't remember what I found expensive about it looking at it again. Maybe the Gruyere?
__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 |
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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
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Therapy Dog Donating Member | ![]() 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.
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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
Posts: 8,287
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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? ![]()
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Lovin' to the MAX!! Join Date: Oct 2006 Location: Yorkieville
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| ![]() 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!)
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I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
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__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 | |
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Therapy Dog Donating Member | ![]() 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. ![]() 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.
__________________ Cynd, Izzy (Yorkie) & Cosmo (Biewer) ![]() ![]() ![]() Last edited by Izzy Princess; 01-16-2008 at 08:09 AM. |
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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
Posts: 8,287
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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?
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Mommy To 3 Poochies Donating Member Join Date: Jun 2005 Location: New York
Posts: 8,287
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Ok great, I'll definitely use Gruyere cheese. THANK YOU! ![]() Anymore recipes ladies? ![]() ![]() ![]()
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I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
Posts: 7,373
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__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 | |
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