Macaroni and Cheese
IHC Cooks! Recipe Title: Macaroni and Cheese Submitted Cheryle Webb-Zelman by: This is always a favorite at Church covered dish meals and family reunions. This version is not so different from the “standard,” but these subtle touches do make it slightly more Notes interesting, we think. It is one of those dishes that evolves over the years, and you are likely to want to add your own touches.
Servings: 2 lb macaroni noodles (or other short noddles like ziti or rotelle) 5 ½ -- 6 lb Cheeses, grated. I use 2 lb cheddar, grated (I like sharp, Frank likes mild, so I usually mix ½ and ½) Save some cheddar (about 1 lb) for the top. ½ lb parmesano reggiano (Don’t even think about the artificial stuff!) 1 lb gruyere, grated (or Ementhaler or even swiss – not an aged one since we need it to melt) 2 lb Velvetta (yes, you need some this for the texture!) It doesn’t have to be grated, since it will melt easily, but does melt more quickly if you cut it up a bit. Others that are good to use include mozzarella (good melter can sub for gruyere), asagio (very tangy to sub for sharp Ingredients: cheddar), jack (mild), pecorino romano (instead of parmesano, or mix the two) I have seen Munster or even Blue cheeses used, but have not tried them. 2 tsp Dry mustard 2 tsp Worcestershire sauce 1/8 tsp Cayenne pepper (not enough to make it hot, just adds depth) –Black pepper is unattractive in this dish, especially to kids. 8 oz (1 stick) Butter 4 Tbsp Flour 7C Milk 1C Bread crumbs (I like Panko, but I had some one time topped with those canned onion rings crushed up that was also wonderful) Boil the pasta in salted water according to package directions, but
Directions: stop cooking when still quite firm but not hard, since it will be For more recipes, go to: http://indian-hill.diosohio.org/FELLOWSHIP/ihc-cooks.html
baked later. I cook it in two batches, in a very large stock pot, removing the first batch with a spider (Chinese wire scooper) into a colander. Stop cooking with cold water (drain well), or by just stirring it with air for a minute, then pour over 2 C of the milk to keep it from sticking together while preparing the rest of recipe. You can start the sauce while the pasta is cooking, but turn the sauce off when you go to work on the pasta – don’t burn it! Use a large, thick bottomed pot. Make a thick white sauce with the butter and flour and 2C of milk. I add the mustard, Worcestershire sauce and cayenne and mix them in the butter before adding the milk. Let it thicken. Stirring constantly, gradually (in ½ lb. increments or so), melt in all the cheeses except 1 lb of Cheddar cheese which will be used later on the top. Add the other 3C of milk as needed to dilute it out along the way. Do this slowly over medium low heat, stirring constantly, so as not to scorch the cheese on the bottom. Stir the cheese sauce into the pasta by ladling it and stirring as you go. The pan will be too full to stir easily later, at least unless you use a bigger pan than I do. This amount fits nicely into one of those disposable aluminum baking dishes 12” x 17” x 2½”. Sprinkle the reserved lb. of cheddar cheese on the top, then put the bread crumbs on top of that. Bake at 350° until bubbling and top is lightly browned, about 20 minutes if recipe is split into two casserole dishes, 30 minutes if in one that is fairly deep. Spread it out in shallower dishes if you like a lot of crunchy top, or if you want to freeze some. Cool slightly before serving. I usually put it together a day or two ahead, then bake it early in the morning if it is to be used at lunch and it stays warm for hours. It may take a few minutes longer to cook if it has been refrigerated, of course. Some recipes add eggs, but it will not be juicy and gooey if you do, but can be baked in small muffin tins to serve as finger food. Adding things like ham, cooked chicken or ground beef, smoked sausages, etc.(before baking) are quite good, as is topping with cooked bacon (after baking). Putting in finely chopped sweet or hot peppers is popular only with adults and same with things like cooked (and very well drained) vegetables (artichoke hearts, chopped spinach or cabbage, sundried tomatoes, broccoli, roasted red peppers or zucchini, etc.) I have seen recipes adding lobster or other shellfish, but I don’t personally think they match well with cheese. Mixing it with sliced potatoes and onions that have been precooked is okay, but none of my guests have liked that any better than just the basic comfort food. Do NOT add extra salt. The cheeses have plenty.
IHC Cooks! Mac and cheese goes superbly well with ham or chops, but is not bad with fried or rotisseried chicken, or better yet, a chicken Caesar salad. It is certainly a great main course at a luncheon especially if you add in another protein (like prosciutto) and perhaps a cooked veg (like broccoli). I have frozen leftover mac and cheese, and it was fine, but there is rarely enough left to bother. One might be able to make smaller amounts, but I don’t know why anyone would want to.
For more recipes, go to: http://indian-hill.diosohio.org/FELLOWSHIP/ihc-cooks.html
Servings: 2 lb macaroni noodles (or other short noddles like ziti or rotelle) 5 ½ -- 6 lb Cheeses, grated. I use 2 lb cheddar, grated (I like sharp, Frank likes mild, so I usually mix ½ and ½) Save some cheddar (about 1 lb) for the top. ½ lb parmesano reggiano (Don’t even think about the artificial stuff!) 1 lb gruyere, grated (or Ementhaler or even swiss – not an aged one since we need it to melt) 2 lb Velvetta (yes, you need some this for the texture!) It doesn’t have to be grated, since it will melt easily, but does melt more quickly if you cut it up a bit. Others that are good to use include mozzarella (good melter can sub for gruyere), asagio (very tangy to sub for sharp Ingredients: cheddar), jack (mild), pecorino romano (instead of parmesano, or mix the two) I have seen Munster or even Blue cheeses used, but have not tried them. 2 tsp Dry mustard 2 tsp Worcestershire sauce 1/8 tsp Cayenne pepper (not enough to make it hot, just adds depth) –Black pepper is unattractive in this dish, especially to kids. 8 oz (1 stick) Butter 4 Tbsp Flour 7C Milk 1C Bread crumbs (I like Panko, but I had some one time topped with those canned onion rings crushed up that was also wonderful) Boil the pasta in salted water according to package directions, but
Directions: stop cooking when still quite firm but not hard, since it will be For more recipes, go to: http://indian-hill.diosohio.org/FELLOWSHIP/ihc-cooks.html
baked later. I cook it in two batches, in a very large stock pot, removing the first batch with a spider (Chinese wire scooper) into a colander. Stop cooking with cold water (drain well), or by just stirring it with air for a minute, then pour over 2 C of the milk to keep it from sticking together while preparing the rest of recipe. You can start the sauce while the pasta is cooking, but turn the sauce off when you go to work on the pasta – don’t burn it! Use a large, thick bottomed pot. Make a thick white sauce with the butter and flour and 2C of milk. I add the mustard, Worcestershire sauce and cayenne and mix them in the butter before adding the milk. Let it thicken. Stirring constantly, gradually (in ½ lb. increments or so), melt in all the cheeses except 1 lb of Cheddar cheese which will be used later on the top. Add the other 3C of milk as needed to dilute it out along the way. Do this slowly over medium low heat, stirring constantly, so as not to scorch the cheese on the bottom. Stir the cheese sauce into the pasta by ladling it and stirring as you go. The pan will be too full to stir easily later, at least unless you use a bigger pan than I do. This amount fits nicely into one of those disposable aluminum baking dishes 12” x 17” x 2½”. Sprinkle the reserved lb. of cheddar cheese on the top, then put the bread crumbs on top of that. Bake at 350° until bubbling and top is lightly browned, about 20 minutes if recipe is split into two casserole dishes, 30 minutes if in one that is fairly deep. Spread it out in shallower dishes if you like a lot of crunchy top, or if you want to freeze some. Cool slightly before serving. I usually put it together a day or two ahead, then bake it early in the morning if it is to be used at lunch and it stays warm for hours. It may take a few minutes longer to cook if it has been refrigerated, of course. Some recipes add eggs, but it will not be juicy and gooey if you do, but can be baked in small muffin tins to serve as finger food. Adding things like ham, cooked chicken or ground beef, smoked sausages, etc.(before baking) are quite good, as is topping with cooked bacon (after baking). Putting in finely chopped sweet or hot peppers is popular only with adults and same with things like cooked (and very well drained) vegetables (artichoke hearts, chopped spinach or cabbage, sundried tomatoes, broccoli, roasted red peppers or zucchini, etc.) I have seen recipes adding lobster or other shellfish, but I don’t personally think they match well with cheese. Mixing it with sliced potatoes and onions that have been precooked is okay, but none of my guests have liked that any better than just the basic comfort food. Do NOT add extra salt. The cheeses have plenty.
IHC Cooks! Mac and cheese goes superbly well with ham or chops, but is not bad with fried or rotisseried chicken, or better yet, a chicken Caesar salad. It is certainly a great main course at a luncheon especially if you add in another protein (like prosciutto) and perhaps a cooked veg (like broccoli). I have frozen leftover mac and cheese, and it was fine, but there is rarely enough left to bother. One might be able to make smaller amounts, but I don’t know why anyone would want to.
For more recipes, go to: http://indian-hill.diosohio.org/FELLOWSHIP/ihc-cooks.html
