• 0 Posts
  • 11 Comments
Joined 1 year ago
Cake day: June 25th, 2023
  • czech@faux.moetoFood and Cooking@beehaw.org•baked mac and cheese recipe?
    2·
    1 year ago

    I’ve been using this recipe, I got from GenMay, for the last 15+ years. I think the user who originally posted it was was CeeJayMon. Everyone always loves it.

    Four Cheese Baked Macaroni

    • A total of 7 tablespoons of butter (4, 2, and 1)
    • 4 tablespoons flour
    • 2 cups half and half
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1 pound elbow macaroni
    • 3/4 teaspoon minced garlic
    • Splash of hot sauce
    • A total of 8 1/2 ounces grated Parmigiano-Reggiano (about 2 cups)
    • 4 ounces grated cheddar cheese
    • 4 ounces grated fontina cheese
    • 4 ounces grated gruyere cheese
    • 1/4 cup bread crumbs sv1/2 teaspoon Tony Chachere’s or Creole Seasoning

    In a heavy medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly for 2-3 minutes. Increase the heat to medium and whisk in the half and half little by little. (DO NOT just dump it in) Cook until thickened, stirring frequently, which will take about 5 minutes. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

    Preheat the oven to 350 degrees F.

    Boil water in a big pot. Add salt to taste and stir in the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes. The macaroni should be slightly undercooked. Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter, toss in the garlic, and stir it up. Add the thick white sauce you made a minute ago (Bechamel) and stir until it’s well combined. Set aside.

    Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole dish and set aside.

    In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine. You should still have some parmesan left over.

    Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl (or on a paper plate) combine the bread crumbs, the remaining 1/2 ounce of grated parmesan, and the Tony’s and toss to combine. Sprinkle this over the top of the macaroni and cheese.

    Bake for 40 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and let it sit a few minutes before serving.

    Tasty, tasty stuff. Also, it keeps pretty well and isn’t bad at all as microwaved leftovers. I think it’s pretty damn perfect like it is, but feel free to give me your recommendations, or your recipes for mac & cheese.