Old Fashioned mac & cheese - BBQ Central

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Old 06-24-2007, 09:19 PM   #1
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Old Fashioned mac & cheese

Need a really good creamy decadent mac and cheese recipe that is tried and true.

My Daddy has asked for it and well since mine has been compared to pasta and paste i think it may be a good idea if someone gives me a decent recipe.
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Old 06-25-2007, 04:54 AM   #2
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I've tried Alton Brown's recipe and it's real good
http://www.bbq-4-u.com/viewtopic.php?t=2289

Don't forget to deep fry some the next day !
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Old 06-25-2007, 05:13 AM   #3
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Can't beat AB's recipe! Scotty forgot to tell you to make two batches. Save the other batch for deep frying!
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Old 06-25-2007, 07:05 AM   #4
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Thank you guys!

I really appreciate it.
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Old 06-25-2007, 03:51 PM   #5
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AB's for sure!
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Old 06-25-2007, 04:10 PM   #6
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I use a little less onion than he calls for.
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Old 06-26-2007, 06:22 AM   #7
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Next Day Mac & Cheese "Toast" From AB
Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees

Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
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Old 06-27-2007, 07:13 PM   #8
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Guys just a note I tried the AB's recipe for MAc&Cheese tonight it was great thank you.

I will try the leftover toasties in a couple of days.
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Old 06-27-2007, 07:38 PM   #9
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[smilie=a_goodjob.gif] Good stuff!
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Old 07-03-2007, 07:35 AM   #10
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Made this one the other day, it was great.
Crusty Macaroni and Cheese

Adapted from New York Times

Time: 1 hour 15 minutes

4 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1 teaspoon hot sauce (I prefer Marie Sharp's habanero)
1/2 teaspoon cayenne
Salt and pepper to taste
2/3 half and half (if not available whole milk will substitute)

Truffle oil (Optional)

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne, hot sauce, salt and pepper to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

If using truffle oil lightly drizzle just before service. Be judicious, a little truffle oil goes a long way.

Yield: 8 to 12 servings.
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