i made macaroni and cheese the other night and it was fucking awesome, finally, after making shitty batches the previous like, 8 times i tried. i used havarti in place of gruyere and it came out awesome, but i want to try the exact recipe. what's a cheese that tastes/melts like gruyere?

Gouda Mac and Cheese is awesome. At room temp it will melt pretty quickly mixed in with your noodles.

i'm about to throw some more in the oven right now

also i'll be dying of a heart attack next week

i have been wanting to make my own mac and cheese, i will do so this week. please post your fav recipes or ingredients.

Smoked Gouda

Originally posted by: dylantasch

i have been wanting to make my own mac and cheese, i will do so this week. please post your fav recipes or ingredients.

8 oz. sharp cheddar
4 oz. havarti
4 oz. velveeta
2 cups elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 cups milk or heavy cream
2 eggs, beaten
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt, plus extra salt and pepper to taste

boil salted water for the pasta/cook the pasta and preheat the oven at 350 degrees. while the pasta is happening, melt the butter in a frying pan on medium heat until it has small bubble everywhere (you're getting all the water out of it) then whisk in the flower. continuously whisk it until it becomes light brown in color. whisk in the milk/cream and simmer for about 10 minutes, stirring often, until it thickens to an almost paste-like consistency. stir in the paprika, cayenne and salt, then temper in the eggs. let it cook for about a minute, stirring constantly, then add the cheese, again stirring constantly. save about 1/3 of the cheddar (to top before going in the oven), and when the cheese is completely incorporated, combine it with the pasta. salt/pepper to taste and then pour it all into a small casserole dish, top with the leftover cheddar cheese, and bake it for about 30 minutes or until the cheese is browned.


i had trouble the first, like, 10 times i tried making it, but it turns out i was just using too much macaroni for how much cheese i was using. one box of elbow macaroni is enough for two batches of this recipe. you'd think that as long as there is enough sauce, the amount of pasta wouldn't matter, but TWO CUPS is all you need, trust me. this recipe is fucking delicious, and i'm sure that anybody who tries it will love it. feel free to experiment with the types of cheese, but i've found that cheddar is great because of its flavor, havarti is great because of its texture and nuttiness and the velveeta is spot-on because of its saltiness. i think you could use only cheddar though and it would come out great. a lot of people use the buttered breadcrumb topping, but i like the crispy cheddar tons better.

i need to try a lobster mac recipe sometime soon.

i need to enjoy wegman's apple smoked cheddar and their cranberry chipotle cheddar soon. it's been way too long.

Oh fuck corlo

^
sounds awesome 3,000.

Also, this is a crockpot mac and cheese I like alot.

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

Cook on low for 2 1/2 hours, stirring occasionally.

MMMmmm mac The key to good mac is definitely having the right cheese sauce/pasta ratio because the pasta/macaroni will suck up a lot of the liquid in the cheese sauce. My recipe is close to McNugget's, but I do like the breadcrumb topping.

Here's a recipe for a decent lobster mac, but I haven't had it in years, so the amounts may need tweeking.

Lobster Mac:

2 seven ounce lobster tails or 1 lobster – room temp, cut into small cunks
12 ounces pancetta, diced
5 ounces unsalted butter, cut in 1oz cubes
1 tablespoon water
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 ounces Cheddar, shredded
3 ounces Fontina, shredded
3 ounces Gruyere, shredded
12 ounces macaroni pasta

1. Place 4 oz of butter in a small pot and melt over low heat.
2. Add the lobster meat and cook for 5 -7 minutes or opaque in color. Claw meat will cook faster so make sure to check this after 3 – 4 mins. Remove from heat and remove lobster meat. Set aside.
3. In a small pan cook the pancetta until slightly crispy.
4. Place a pot on high heat with heavily salted water for boiling the macaroni.
5. Melt 1 ounce butter in medium sized pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly until the mixture browns and develops a nutty smell.
6. Stir in the heavy cream and bring to a boil. Add the milk and, again, bring to a boil. Reduce heat to a simmer and cook for 3 minutes.
7. While this is simmering your water should have reached a roaring boil. Add macaroni to your pot of boiling salted water.
8. When your cream sauce has simmered for 3 minutes slowly add the three cheeses, a handful at a time, and stir until fully incorporated.
9. When the pasta is fully cooked pour the pasta into a colander to drain off water. Place the pasta in a bowl and add the cheese sauce. Mix well. Fold in the cooked lobster meat and pancetta; serve immediately.

^ I'm going to make that. I think I might try crab instead though.