mac'n Cheese, What Ya Got?

[Sagamoron]

Need a recipe, extra points for bacon

[pechelman]

seriously?
this isnt very hard

dice bacon
brown and render bacon
set bacon aside and leave grease in pan
add more butter if needed
add flour
make roux
add milk and cheese
melt
add pasta and bacon
stir to mix
put into pan
cover with topping of your choice, like seasoned bread crumbs or something
bake
eat

[pappag]

gemelli pasta (1 lb.)
German butterkase and soft Gouda (1/2 lb. each)
thick-cut bacon (3/4 - 1 lb.)
breadcrumbs

Cook the pasta first to firm texture (too soft and it'll be mush by the time you're done). Strain. Add back to pot, then slowly add your cheese. Add enough butter so it doesn't coagulate. Add your bacon already finely chopped. Coat with breadcrumbs then stick in the oven on broil until that shit browns to a nice crust.

[Platinum Pete]

skip the bacon (or use just a tiny bit) and try it with fresh dungoeness crab.

[Dantheman]

What pechelman said, mac is easy.

Roux + milk + cheese

Add a topping and bake if that's your thing.

[Crass3000]

With peas and tuna fish of course

Or salsa

[allTandA]

5 cheese last night with tri tip.

didn't plan it just had a big ole stash in the refer......

marscapone
gorganzola
irish white cheddar
co jack
parm


ding. ding.

[acostiga]

This addition seems weird, but is actually pretty tasty. Make your Mac and Cheese according to whatever recipe, and add some of that Trader Joe's curry sauce into the mix. The sauce I'm thinking of is yellow-ish, and doesn't change the appearance of your Mac n' Crack that much, but takes your taste buds into uncharted territory.

[Tuckerman]

add lobsta

[smmokan]

Experiment with different cheeses. Gouda is almost always a must.


Try some with crawfish. Seriously.

[SPREAD EAGLE]

Kraft Box type - Spiderman series
On sale because of damaged freight - $0.60

[bagtagley]

pechelman's recipe implies that butter is optional, which is incorrect and downright dangerous.

Change it so that it requires butter with the bacon grease, and insists on a butter-soaked bread crumb topping; then you're on to something.

[montanaskier]

we do bacon and shrimp alot.

Saw a story on the CBS Morning show a couple of Sundays ago about a Mac n Cheese bar in NYC....looked $$$$

[Pura Vida]

Something about the seafood + cheese combo is unsettling.

[grrrr]

Gouda shmouda. Unless it's smoked.

Bacon+smoked cheddar+jack is good.

It's pretty hard to beat jack+gruyere+beechers flagship. Add cayenne or smoked paparika for some additional zing.

I'm kinda liking the smoke.

[RShea]

Open box of mac and cheese deluxe version of course, follow directions on cooking the mac, add cheese from the foil packet and take the bacon bits out and sprinkle as desired...

[grrrr]

Something about the seafood + cheese combo is unsettling.

Pretty much a no-no in Italian cooking. I can think of very few times when it works.

[irul&ublo]

Use half butter milk half milk...nice an tangy. Also, throwing in a splash or two of sherry (dry) or flavorful beer into the sauce is tasty.

For a different topping, try crushing potato chips mixed with bread crumbs or panko.

[fez]

it may be a no-no in italian cooking, but seafood with cream/cheese sauces are rather common in french cooking.

if chef dave at plonk in bozeman brings back his seafood gratin, order it. fkn rocks.

[Pura Vida]

A little freshly grated nutmeg always helps. As much as I love bacon; for a mac-n-cheese I have to go with pancetta. Adds some yummy porkiness without overpowering the rest of the ingredients. A place around here does a short rib mac-n-cheese, sounds a bit over the top, but I imagine it tastes good. It's on the late night bar menu which makes a lot of sense.

[Severine]

pechelman's recipe implies that butter is optional, which is incorrect and downright dangerous.

Change it so that it requires butter with the bacon grease, and insists on a butter-soaked bread crumb topping; then you're on to something.

Agreed.

Equal amounts of butter/fat and flour for the roux, too. Usually do about 1/4 cup of each per pound of pasta. 1/2 cup of milk after the roux, if you're looking for measurements.

It's kind of white-trashy but one of the local grocery stores sells cheese ends at the deli for mac & cheese. If it's the magical right combo (which you never know what you'll get), it's actually pretty good. about 3/4 lb plus some shredded cheddar does the trick. Proceed with pechelman's method.

[grrrr]

it may be a no-no in italian cooking, but seafood with cream/cheese sauces are rather common in french cooking.

if chef dave at plonk in bozeman brings back his seafood gratin, order it. fkn rocks.

I've found that seafood and cheese in French dishes are more common in America than in France. Seafood in a bechamel or cream sauce, yes; but cheese dishes less so. Occasionally the gratin; not so much the "cheese sauce".

Now I'm getting hungry. Fortunately, I've got some fromage St Andre and a baguette for lunch.

[Pura Vida]

Another tasty addition is some NM Green Chile.

[m01766]

if not enough bacon in the above add:

[JimmyCarter]

Pancetta & Lobster Macaroni & Cheese Recipe

Ingredients:

2 seven ounce lobster tails or 1 lobster – room temperature, cut into small cunks
12 ounces pancetta diced
5 ounces unsalted butter
1 tablespoon water
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 ounces Cheddar, shredded
3 ounces Fontina, shredded
3 ounces Gruyere, shredded
12 ounces macaroni pasta

Directions:

1. Cut the butter in to once ounce cubes. Place 4 ounces of butter in a small pot and melt slowly over low heat.
2. Add the lobster meat and cook for 5 -7 minutes or opaque in color. Claw meat will cook faster so make sure to check this after 3 – 4 minutes of cooking.
3. When cooked remove from heat and remove lobster meat. Set aside.
4. In a small pan cook the pancetta until slightly crispy.
5. Place a pot on high heat with heavily salted water for boiling the macaroni.
6. Melt 1 ounce butter in medium sized pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly until the mixture browns and develops a nutty smell.
7. Stir in the heavy cream and bring to a boil. Add the milk and, again, bring to a boil. Reduce heat to a simmer and cook for 3 minutes.
8. While this is simmering your water should have reached a roaring boil. Add macaroni to your pot of boiling salted water.
9. When your cream sauce has simmered for 3 minutes slowly add the three cheeses, a handful at a time, and stir until fully incorporated.
10. When the pasta is fully cooked pour the pasta into a colander to drain off water. Place the pasta in a bowl and add the cheese sauce. Mix well. Fold in the cooked lobster meat and pancetta; serve immediately.