Best mac & cheese recipe

[Anonymous]

Ina garten's grown up mac and cheese.

[Anonymous]

Anonymous wrote:

Anonymous wrote:google the martha stewart recipe. its delicious. i dont use the breadcrumb topping.

Wow. 6.5 cups of cheese and a stick of butter per 1 lb of pasta. That is...a lot.

It's mac and cheese, not health food. Might as well go all out.

[Anonymous]

I don't use a recipe and it always tastes good. Just make bechamel with the correct ratio (1:1:10, butter, flour, whole milk) and use a good cheese. Always works for me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:google the martha stewart recipe. its delicious. i dont use the breadcrumb topping.

Wow. 6.5 cups of cheese and a stick of butter per 1 lb of pasta. That is...a lot.

Yo, Scrooge. It's the holidays. People usually indulge for holiday meals. Maybe this isn't the recipe to use regularly, but for a holiday splurge, it's fine.

Hopefully you don't need a Christmas visitation to put you into the holiday spirit.

[Anonymous]

Anonymous wrote:

Anonymous wrote:google the martha stewart recipe. its delicious. i dont use the breadcrumb topping.

Wow. 6.5 cups of cheese and a stick of butter per 1 lb of pasta. That is...a lot.

It is, but it also serves 12 (and in my house, it really does make 12 full servings). That said, mac & cheese isn’t an everyday food for us.

[Anonymous]

Another vote for Martha Stewart - and my kids LOVE the breadcrumb topping!

[Anonymous]

Anonymous wrote:https://gardenandgun.com/recipe/the-pooles-diner-mac-and-cheese-recipe/

I live in Raleigh and eat at Poole’s. People just order a huge bowl of this at the restaurant because it is so amazing.

I have also made the Mac and cheese at home, and this recipe is spot on for what I get at the restaurant. It is by no means health food, but it is AMAZING. Pro tip: make enough for one dinner…better to run out than have too much. It reheats terribly as the cheese splits. But fresh out of the oven is glorious!

Poole's is gross the whole place should be condemned. I know it's a Raleigh stable food poisoning not great.

[Anonymous]

Anonymous wrote:

Anonymous wrote:google the martha stewart recipe. its delicious. i dont use the breadcrumb topping.

Wow. 6.5 cups of cheese and a stick of butter per 1 lb of pasta. That is...a lot.

Well, honey...that's what makes it amazing!!!😂

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://gardenandgun.com/recipe/the-pooles-diner-mac-and-cheese-recipe/

I live in Raleigh and eat at Poole’s. People just order a huge bowl of this at the restaurant because it is so amazing.

I have also made the Mac and cheese at home, and this recipe is spot on for what I get at the restaurant. It is by no means health food, but it is AMAZING. Pro tip: make enough for one dinner…better to run out than have too much. It reheats terribly as the cheese splits. But fresh out of the oven is glorious!

Poole's is gross the whole place should be condemned. I know it's a Raleigh stable food poisoning not great.

What a weird vendetta you must have against the place. Cooking your own food at home means you can make it as food safe as you like.

[Anonymous]

Beechers

[Anonymous]

Anonymous wrote:Beechers

Sorry forget the link:

https://beechershandmadecheese.com/blogs/recipes/beechers-worlds-best-mac-cheese

[Anonymous]

I do equal melted butter + flour, about 3 tablespoons each. stir

Whisk in 4 cups milk till bubbling

Whisk in 2+ cups shredded cheese until sauce is cheesy enough. Might be 3+

Pour over cooked macaroni.

[Anonymous]

Anonymous wrote:Ina garten's grown up mac and cheese.

Came to post this!

[Anonymous]

Here's mine (family doesn't like breadcrumbs on top):
Macaroni and cheese

Serves 6-8

1 lb. elbow macaroni
16 ounces of grated cheese--mix of half sharp cheddar and half colby jack/monterey jack
4 cups milk
6 Tbl butter
1/2 cup flour
1/4 tsp. onion powder
1/4 tsp. dry mustard
------------------
Preheat the oven to 375 degrees F.

In a large pot of boiling salted water, add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it (I microwave it). Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, slowly add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese, 1 teaspoon salt, black pepper, dry mustard and onion powder. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish (I divide into two batches and cook on different nights).

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Beechers

Sorry forget the link:

https://beechershandmadecheese.com/blogs/recipes/beechers-worlds-best-mac-cheese

+1

I love this stuff!! Although I’ve never actually attempted to make it. I usually pick up a frozen tray of it from Wegmans and it’s our Thanksgiving/Easter Mac and cheese.