Good homemade mac and cheese recipe?

Question

Does anyone know a good mac and cheese recipe with bread crumbs?

Answer 1

PERFECT MACARONI AND CHEESE



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If you have ever managed to have a lucid thought while eating this gooey, delicious dish, it may have been to wonder how macaroni and cheese—American cheese melted into a traditional British white sauce served over Italian pasta—came about. It all started during the age of European colonization, when seafaring men transported dried macarone—one of the few staples that could survive a year aboard ship—from Italy to Britain and to the American colonies.

American colonists did not have the selection of fresh produce and other ingredients that the Italians had; their meals were improvised from a larder of fresh or sour milk, stale bread, and pork drippings. So the imported pasta would often be served with a simple white sauce—milk thickened with flour and butter. Sometimes it was baked in a casserole with buttered breadcrumbs on top. A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was first recorded in the “Boston Cooking School Cookbook” in 1896.

Kraft introduced its macaroni-and-cheese dinner in 1937 as a way to market processed American cheese and Tenderoni macaroni. It swept the nation. Recipes for homemade macaroni and cheese began to appear frequently in cookbooks.

Nowadays, making delicious homemade macaroni and cheese has become a mission for some people: They are always trying to make it more comforting, cheesier. It’s a completely worthwhile way to spend your time.


HOW TO MAKE IT FROM SCRATCH



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To begin, you still need to make a white sauce. A generous amount of butter is melted in a large saucepan, and then flour is stirred into it to make a loose paste. After the flour has cooked in the hot butter, hot milk is whisked in. The starch from the cooked flour expands in the milk, creating a thick, creamy sauce. The starch binds the sauce, so that when the cheese is stirred in, the result is creamy and smooth, not stringy and curdled.

It is important to use pungent cheeses, such as sharp cheddar, mixed with a little Gruyère or pecorino Romano for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauce’s texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy.

A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy (very al dente) in the center, then rinse it under cold water. This stops the cooking and washes off the excess starch. You might think that starch would be useful in further thickening the casserole, but it isn’t; as it bakes, that extra starch merely expands and lends a mealy texture to your sauce.

The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you’ll know the dish is ready to eat.



MACARONI AND CHEESE RECIPE



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You can easily divide this recipe in half; use a
1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.


RECIPE (CONTINUED)



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3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Answer 2

Yup.

2 Tablespoons butter
2 Tablespoons flour
2 cups milk
2 cups cubed Velveeta
1 cup bread crumbs

Melt butter, add flour and lightly brown, add milk and Velveeta, stir on low until melted. Pour over 1 lb package of cooked elbow macaroni in a casserole dish, sprinkle with bread crumbs and bake at 350 for about 25 minutes or until brown.

You can also add 3 teaspoons of Dijon mustard when you add the milk and Velveeta, and add minced onion if you wish.

Answer 3

My oldest daughter has made this since she was 9 years old. This is her contribution to Thanksgiving. It is simple, but very delicious.
Macaroni and Cheese

Ingredients
12 ounces dried elbow macaroni
2 tablespoons butter or margarine, divided
4 cups 1 percent low-fat milk, divided
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1/3 cup freshly grated Parmesan cheese
1 cup fresh bread crumbs (2 to 3 slices firm white bread)
Directions
1. Heat oven to 375 degree F. Lightly coat a 13x9-inch baking dish with vegetable cooking spray.
2. Start to cook pasta according to package directions.
3. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, stir frequently until sauce thickens.
5. Stir in cheeses and until cheeses melt.
6. Drain pasta and stir into hot cheese mixture; pour into prepared baking dish.
7. Melt remaining 1 tablespoon butter in a small microwaveproof bowl on 100 percent power (High) for 30 seconds; stir in crumbs. Sprinkle over top of casserole. Bake 35 minutes or until cheese is bubbly. Makes 8 main-dish servings.

Answer 4

The other recipes gave you the cheesy sauce that's mixed with the pasta. I make mine in layers, with a white sauce (made from a roux) over the top. I make a small package of macaroni elbow pasta. Meanwhile, make a roux with about 1 stick of butter and 2 TB. of flour; whisking with a wire whisk. Then, gradually add 2 to 2-1/2 c. of milk to it and keep whisking until it's thickened. I add salt, pepper, & Tony Chachere's Creole Seasoning...... Finely chop about 1/2 onion, and 1/2 each red & green bell pepper, and some fresh cilantro, basil & oregano, or parsley. Layer a greased casserole dish with 2-3 layers of the following (this order): cooked pasta; veggies; grated cheese (I like mozzarella or provolone, but you could use cheddar or American). On top of the top layer, pour the white sauce over it all and smooth over the top. Dot with butter (you could also sprinkle some cornflake crumbs or bread crumbs on top). Bake at 375 for about 35-45 min, or until it bubbles

Answer 5

The recipe is on the back of the box of macaroni noodles. Just add bread crumbs, my favorite kind is the Italian flavor.

Answer 6

Cook & drain salted macaroni. Add the following ingredients:
milk, butter, and velveeta cheese. Keep heat on very low and stir frequently until cheese and butter have melted. Add a little black pepper (optional), and serve.