Anonymous wrote:

Anonymous wrote:Patti Labelle’s Mac and Cheese

https://blackpeoplesrecipes.com/patti-labelles-mac-and-cheese-recipe/

You need a bechamel sauce to do the cheese right. Otherwise it breaks, and you can see the gritty, greasy texture in the pictures. Some people like that! But for creamy, you need a bechamel.

It’s not gritty, and this version is plenty creamy, but it’s not oozing in sauce. This version is meant to hold together a little bit, and not have a runny puddle on the plate. I do find that I prefer to reheat leftovers in the oven and not the microwave.

Anonymous wrote:Patti Labelle’s Mac and Cheese

https://blackpeoplesrecipes.com/patti-labelles-mac-and-cheese-recipe/

You need a bechamel sauce to do the cheese right. Otherwise it breaks, and you can see the gritty, greasy texture in the pictures. Some people like that! But for creamy, you need a bechamel.

Anonymous wrote:Patti Labelle’s Mac and Cheese

https://blackpeoplesrecipes.com/patti-labelles-mac-and-cheese-recipe/

+1 This is my go to. Yeah, it's not healthy, but everyone asks for it year after year.

Patti Labelle’s Mac and Cheese

https://blackpeoplesrecipes.com/patti-labelles-mac-and-cheese-recipe/

^^ forgot the recipe.

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

I love this one. I use 3 cheeses, sharp cheddar, Gouda, and mozzarella. My mouth is watering just thinking about it. The recipe doesn’t call for it but i add about a half tsp of dry mustard and just a shake or two of nutmeg.

I use Smitten Kitchen's version of Martha's mac:
https://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/

I also skip the bread crumbs and just panko toasted in butter. Or nothing. I use mainly white cheddar (a combo of more expensive and cracker barrel style) because I am not going to drop $40 on cheese for this.

The key is that it uses a TON of cheese. I barely cook the noodles, maybe cook 1/3 of the directed time, and the cheesey sauce absorbs nicely. It's creamy and delicious. Less cheese means a dry mac and cheese!

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.

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!

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

This is the best recipe and my family requests each year. Follow the recipe for cheeses and amounts. We don’t do the bread topping as my family doesn’t like it.

Also on Martha Stewart site- try John Legend’s family recipe that used mont Jack cheese

https://www.marthastewart.com/348566/john-legends-macaroni-and-cheese

NP - yes, that's the one, and it's our favorite mac & cheese recipe as well.

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

Thank you. Is this it? https://www.marthastewart.com/957243/macaroni-and-cheese

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

I ordered a honey-baked ham for Christmas dinner on the 25th. I'm thinking of making a really nice batch of home made mac and cheese to go with it, a nice healthy salad, and some roasted veggies. If you have an awesome mac and cheese recipe that you have tried and loved, would you please share it?