Mac & Cheese

karadekoolaid

karadekoolaid

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Not actually a dish I make frequently; in fact, when I come to think of it, I've probably never made it.
Today, however, I thought it was time to buck the trend. I'd got loads of cheese (or what I thought was loads) in the fridge, plenty of pasta (no elbows, mind - not generally available here) and I was curious.
First thing I did was to look up and compare half a dozen recipes, so at least I'd be close to an "original" version. About half a kilo (bit more than a lb) of pasta - I used rigatoni.
115 gms (bit more than a stick, if I remember rightly) of butter. Flour for the bechamel, salt, pepper, maybe mustard, maybe paprika - ok, fine.
Then I looked at the humongous amounts of milk/milk & cream, and cheese. Almost a litre (4 cups?) of milk and half a kilo (bit more than a lb) of cheese - so 1 part pasta, 2 parts milk, 1 part cheese. :rolleyes:
As I usually do when first following a recipe, I used the recommended amounts, and perhaps, just perhaps, it could have done with a bit more liquid!
My question then, is this: you guys up there in the North must make this on a weekly basis. What are your proportions? How do you make it? Does it need more cheese/less pasta? Is there anything else you put in it? (I chopped up some bits of salami)
Do you bake it, or do you make it stovetop?
Mac and cheese.jpg
 
Mod.edit: recipe part of post has been copied to a Recipe thread as per site rules (link below) (MG)

Your's looks great! I may be the wrong guy to ask, as I don't exactly love pasta typically, even though we make spaghetti somewhat regularly since it's just so quick and easy. Honestly, I'm just as happy to toss the spaghetti and just have a warm bowl of tomato meat sauce... which, in fact, I usually do with any leftovers. Anyway, basic mac 'n cheese sucks, IMO, unless it's doctored up with richness. Then it can be delectable, in fact, too rich to even eat much, which is the point where I can call it good. 🙃 User beware, but here's the amalgamated recipe (with options) I've arrived at from some of the pros: Recipe - Mac & Cheese

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karadekoolaid said:
My question then, is this: you guys up there in the North must make this on a weekly basis. What are your proportions? How do you make it? Does it need more cheese/less pasta? Is there anything else you put in it? (I chopped up some bits of salami)
Do you bake it, or do you make it stovetop?
Click to expand...
Make it very regularly. Firm fave in the house. Stovetop and quick. I don't use loads of cream or milk if any. Cheese is most important - good aged cheddar or a good sharp Italian like aged Asiago, pecorino romano or similar. Bit of smoked bacon and garlic in the mix.
 
I don't use a bechemel or roux, and no butter, but I use heavy cream and milk, along with a little Velveeta (the binder), and usually sharp white cheddar, Gouda, and gruyere, but the types of cheese usually vary. I don't measure anything, I eyeball it and do a taste check. I like to bake it with a layer of diced cooked chicken under the macaroni and add Panko, parmesan, and bacon across the top the last 10 minutes of baking. A side of peas or sauteed spinach on the side when served (or buried underneath when plating).
 
There's two kinds of macaroni cheese it seems. The once that is creamy with lots of sauce and the one that is baked and tends to be semi solid. They aren't really the same dish at all (although I'm there may be shades of mac 'n cheese between the two extremes).

I was recently subjected to a Nando's mac 'n cheese. It was the solid kind. In fact it was a stand alone lump of stodge and completely inedible!

My preference is the loose macaroni cheese, with creamy, cheesy sauce flowing over the plate.
 
Morning Glory said:
There's two kinds of macaroni cheese it seems. The once that is creamy with lots of sauce and the one that is baked and tends to be semi solid. They aren't really the same dish at all (although I'm there may be shades of mac 'n cheese between the two extremes).

I was recently subjected to a Nando's mac 'n cheese. It was the solid kind. In fact it was a stand alone lump of stodge and completely inedible!

My preference is the loose macaroni cheese, with creamy, cheesy sauce flowing over the plate.
Click to expand...
Mine is definitely not dry. Not my cup of tea. I like just the very edges to be crunchy- cheesy and towards the center of the baking dish to have creamy, loose macaroni. Best of both worlds!
 
I go stovetop most of the time and it's loose and runny with cheese. Sometimes I'll bake it and like Morning Glory noted the baked one is more solid. For your basic 9" round pan I'll use two eggs to hold it together. Towards the end of the bake, 20 minutes or so remaining, seasoned breadcrumbs go on top to get toasted. The textural crunch is good!
 
Morning Glory said:
the one that is baked and tends to be semi solid.
Click to expand...
That was one of my concerns; a baked version that was dry. Yesterday's effort was creamy. Mind you, there was a vast amount (almost a litre) of milk & cream in it. Dry mac&cheese is an abomination!
 
Morning Glory said:
It doesn't rank in my favourite type of dishes really. But its almost a staple in the US, I think. Not sure quite why but I expect there is a history as to why. Maybe its simply economical?
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I like pasta or macharoni (spelling) but not just with cheese.
Gotta have plenty veges, some form of meat (optional) and maybe a little cheese, or eggs....
But not a cheese overload...
 
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