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  1. #1
    Join Date
    Nov. 7, 1999
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    Beneath an Orange Sky
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    Default need a GOOD recipe for Baked Mac & Cheese

    I've been all over the internet, there are a billion out there.

    I'm looking for something sort of gourmet-ish, probably with breadcrumbs and curls of shaved parmesan on top?

    Anyway, if you've got a yummy one- post it here!

    thanks!
    ****Indecision may or may not be my problem****



  2. #2
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    Apr. 28, 2004
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    Saratoga Springs, NY
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    Default

    yum...mac'n cheese......



  3. #3
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    Jan. 9, 2006
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    the land of sky-blue waters
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    Default

    I usually just take any recipe with good reviews and modify it to suit my tastes. The last batch I made had leeks, pancetta, and a very sharp cheddar from Trader Joe's.
    Don't forget a bit of nutmeg-- 10 times better with it than without it.



  4. #4
    Join Date
    Feb. 19, 2009
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    5,001

    Default

    I definitely make mac and cheese by the seat of my pants. You just need to make a bechamel, then add whatever cheese you think sounds good. I prefer sharp cheddar if you want a cheesier tasting mac and cheese. Oh, and use panko bread crumbs. They are a bazillion times better.



  5. #5
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    Nov. 2, 2001
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    Default

    I was going to say Emeril Lagassi's, but that was the creamy grits I made, but he has a mac and cheese recipe, too...
    Quote Originally Posted by Bristol Bay View Post
    Try setting your broomstick to fly at a lower altitude.



  6. #6
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    Mar. 1, 2003
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    Happily in Canada
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    Default

    Seat of the pants - start with white sauce, add cheese (I like to mix a creamy cheese with a sharper cheddar), add some pepper, mix with the noodles, put in glass dish, cover in broken crackers (saltines, stoned wheat thins, or what-have-you) and bake in the oven for 20+ minutes.
    Blugal

    You never know what kind of obsessive compulsive crazy person you are until another person imitates your behaviour at a three-day. --Gry2Yng



  7. #7
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    Default

    stoned wheat thins

    mane, you have happy crackers!
    Quote Originally Posted by Bristol Bay View Post
    Try setting your broomstick to fly at a lower altitude.



  8. #8
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    Aug. 31, 2004
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    VA
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    Default

    http://thepioneerwoman.com/cooking/2...caroni-cheese/

    Mine is more or less that recipe. Very good!!
    -Grace



  9. #9
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    Mar. 30, 2007
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    Default

    That recipe would be great with some ham.
    Thus do we growl that our big toes have, at this moment, been thrown up from below!



  10. #10
    Join Date
    Dec. 28, 2009
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    VA
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    Default

    The recipe on the back of Mueller's elbow macaroni plus some extra cheese for good measure. Choose any cheese you like. I like to use a vermont white cheddar and a extra sharp cheddar. Cumin adds a smokey flavor.

    Shula's restaurant makes a fabulous crab mac and cheese!!

    ETA: To make the process a little quicker on the prep end, I just cube the cheese rather than grate.



  11. #11
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    Aug. 31, 2004
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    VA
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    Quote Originally Posted by LexInVA View Post
    That recipe would be great with some ham.
    Do you mean mixed in? That is very very bad.

    Served alongside a smithfield spiral ham? Very very good, and my preferred dinner, along with green beans or collards, depending on what looks the best, to cook for company that is warned to come hungry.
    -Grace



  12. #12
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    Mar. 30, 2007
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    Default

    Quote Originally Posted by TheOrangeOne View Post
    Do you mean mixed in? That is very very bad.
    Bad in what way?
    Thus do we growl that our big toes have, at this moment, been thrown up from below!



  13. #13
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    Aug. 31, 2004
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    VA
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    Default

    Quote Originally Posted by LexInVA View Post
    Bad in what way?
    Consider me a mac and cheese purist. I happily experiment with cheeses- my current favorite mix is sharp chedder, fontina, and a little gruyere, but any other items put in there? No! I can only understand bread crumbs, which I do not personally agree with but will tolerate.
    -Grace



  14. #14
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    Jun. 24, 2005
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    Alabama
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    Default

    Put a lot of grated cheese in the bechamel sauce, until it turns really yellow. Put a lot of cheese on top, and maybe buttered bread crumbs or finely crumbled ritz crackers with melted butter mixed in. Or get Publix ready to go, dump it in a casserole dish, put cheese and bread crumbs on top and bake-no one will know the difference.
    You can't fix stupid-Ron White



  15. #15
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    Oct. 25, 2007
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    Default

    Is it sad that I am all for the good old fashioned Kraft M&C in the blue box? None of this gourmet stuff



  16. #16
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    Mar. 1, 2003
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    Default

    Stoned wheat thins

    Looks like it might be a Canadian thing
    Blugal

    You never know what kind of obsessive compulsive crazy person you are until another person imitates your behaviour at a three-day. --Gry2Yng



  17. #17
    Join Date
    Nov. 12, 2009
    Location
    New England
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    Default

    I sometimes add some smoked cheddar (with the sharp) for a little extra "zip" with a curly pasta. Can never can have too much cheese and the different shaped pasta gives more "surface area" for the sauce to stick!



  18. #18
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    Oh I also allow black truffles in my mac and cheese. Do I ever. Forgot to mention that one, but I consider it to be a professional's realm.
    -Grace



  19. #19
    Join Date
    Mar. 14, 2006
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    130

    Default

    OMG, this is a huge weakness for me.

    Here are some that I imported into my recipe software program, but haven't made yet (the ones I've made are still in hard copy form).

    Here's one with white truffle oil

    Another from the same site

    Here's a lemon, herb, and feta one - something a bit different

    A slow-roasted tomato mac n' cheese


    Those are the "different" ones I have - I also have a few classic types. If you find a recipe you like that doesn't have breadcrumbs, just add some. Melt some butter (start with a couple tablespoons if you are baking in something like a 10" pie plate), mix it with a bunch of panko crumbs, then sprinkle a nice thick layer over the top. I get the Progresso brand herbed panko, but they also have a regular panko.

    Also, I think there's an Ina Garten recipe called "Grown up Mac and Cheese," or something like that. I don't have it handy but remember thinking it looked good. Also try searching the mac n' cheese recipes on Martha Stewart's site to see if any pop out at you.



  20. #20
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    Nov. 7, 1999
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    Default

    you guys are awesome! thanks!
    ****Indecision may or may not be my problem****



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