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Old 03-05-2016, 02:44 AM   #31
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I boiled the macaroni first, then made a roux with flour and milk, and added the cheese to that so it would melt. Then I put the macaroni in a casserole dish, poured the cheese sauce mixture over it, sprinkled on some bread crumbs, and put it in the oven for about 15 to 20 minutes to crisp the bread crumbs.

I had plenty of sauce when I poured it over the macaroni, but when it came out of the oven, there was no sauce anymore on the bottom of the casserole dish.

I used 1 cup of macaroni and that filled the casserole dish, and there seemed to be plenty of sauce with 2 cups of milk and however much cheese I put in. I don't know exactly how much cheese I shredded, but when I added in and it had melted, I still had a creamy sauce.
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Old 03-05-2016, 03:25 AM   #32
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Did you use any butter? Roux is butter and flour; when you add milk, then you have béchamel sauce. And at what temperature did you bake it?
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Old 03-05-2016, 09:32 PM   #33
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Oh, yeah, I put butter in it. That's how I always do it. A couple tablespoons of butter, then a couple tablespoons of flour, mix it well and cook the flour for a minute, then add the milk.

I baked at a standard 350°. I'm just thinking I didn't put in enough sauce, or maybe next time I shouldn't bother baking the macaroni and cheese, because it was perfectly edible without baking and I had extra sauce on the bottom of the dish then. Or, more practically, I could just use half the macaroni I used, since a casserole dish gave me 5+ servings.
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Old 03-05-2016, 10:04 PM   #34
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Quote:
Originally Posted by rodentraiser View Post
I boiled the macaroni first, then made a roux with flour and milk, and added the cheese to that so it would melt. Then I put the macaroni in a casserole dish, poured the cheese sauce mixture over it, sprinkled on some bread crumbs, and put it in the oven for about 15 to 20 minutes to crisp the bread crumbs.

I had plenty of sauce when I poured it over the macaroni, but when it came out of the oven, there was no sauce anymore on the bottom of the casserole dish.

I used 1 cup of macaroni and that filled the casserole dish, and there seemed to be plenty of sauce with 2 cups of milk and however much cheese I put in. I don't know exactly how much cheese I shredded, but when I added in and it had melted, I still had a creamy sauce.
Hi, rodentraiser. Your proportions sound about right to me. Since your mac and cheese was basically done, I think another 15-20 minutes in the oven at 350 just to crisp up the bread topping was too long, and it absorbed the sauce. If you like a bread crumb topping on your mac and cheese (I do!), put your mac and cheese casserole under the broiler for a minute or two to crisp up your bread topping and brown it. Keep an eye on it though, it will only take a minute or two.
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Old 03-07-2016, 12:02 AM   #35
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That sounds like a plan to me! Thank you!
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Old 03-09-2016, 08:57 AM   #36
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I lattice streaky bacon straight onto a baking sheet slightly bigger than the mac/cheese dish ( because it will shrivel a bit and place in the oven at the same time to get really crispy. Then I gently lift it onto the top of the mac/cheese before serving. If there are vegetarians present then I just serve it seperately..You can cut the lattice into portions with kitchen scissors if you want.
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Old 03-09-2016, 09:56 AM   #37
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I lattice streaky bacon straight onto a baking sheet slightly bigger than the mac/cheese dish ( because it will shrivel a bit and place in the oven at the same time to get really crispy. Then I gently lift it onto the top of the mac/cheese before serving. If there are vegetarians present then I just serve it seperately..You can cut the lattice into portions with kitchen scissors if you want.
Your post made me think of this (seems to be the latest craze...seen it many times recently)

Mac & Cheese-stuffed Bacon Cups – Get Off The Couch and Cook
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Old 03-09-2016, 10:46 AM   #38
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Ah, That looks good, I haven't seen that one. To be honest, I've served bacon with mac/cheese for years. It's the lattice presentation that is new. It is pretty inviting I have to say.
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Old 07-25-2016, 10:42 PM   #39
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No-boiling Mac & Cheese, NY Times style

I've been using this recipe from the NY Times for years now. It has the great advantage of taking fifteen minutes to get in the oven, because everything is dumped in raw. It also adds 2 lb of cheese and 1 lb of cottage cheese to 1 lb of raw pasta, so it is an adult dose. I prefer to start with good cheddar, and an easy way to "grate" it is to put it through a meat grinder. It comes out as enormous, fat noodles of cheese, but they work fine, here (and also give me ideas about making noodly appetizers). My favourite easily-found cheddar is Coastal.

Creamy Macaroni and Cheese (NYT)

Time: 15 minutes prep time; 1 hour baking time, using uncooked pasta.

4 tbs butter
16oz cottage cheese (not lowfat)
32oz milk (not skim)
2 tsp dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1 tsp salt
˝ tsp freshly ground black pepper
2 pounds sharp or extra-sharp cheddar cheese, grated
1 pound large elbow pasta, uncooked.
Bright orange food dye (optional: recommended if serving to Kraft-acclimated children)

375F Position an oven rack in upper third of oven. Use a little butter to grease a 9x13 baking dish.

In a large bowl, mix all the wet ingredients together. Mix in food dye if using. Measure mustard, cayenne, nutmeg, salt and pepper into a small bowl, mix in with some tablespoons of the wet ingredient mix, mix into the large bowl.

Add dry pasta to bowl. Save a couple ounces of cheese, add all the rest of the ingredients and mix in. Pour everything into baking dish. Cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently (if possible), sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned to your liking. Let cool 15 minutes before serving.

It's also really nice with a chopped tomato mixed in.
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Old 07-25-2016, 11:40 PM   #40
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Originally Posted by outRIAAge View Post
I've been using this recipe from the NY Times for years now. It has the great advantage of taking fifteen minutes to get in the oven, because everything is dumped in raw. It also adds 2 lb of cheese and 1 lb of cottage cheese to 1 lb of raw pasta, so it is an adult dose. I prefer to start with good cheddar, and an easy way to "grate" it is to put it through a meat grinder. It comes out as enormous, fat noodles of cheese, but they work fine, here (and also give me ideas about making noodly appetizers). My favourite easily-found cheddar is Coastal.

Creamy Macaroni and Cheese (NYT)

Time: 15 minutes prep time; 1 hour baking time, using uncooked pasta.

4 tbs butter
16oz cottage cheese (not lowfat)
32oz milk (not skim)
2 tsp dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1 tsp salt
˝ tsp freshly ground black pepper
2 pounds sharp or extra-sharp cheddar cheese, grated
1 pound large elbow pasta, uncooked.
Bright orange food dye (optional: recommended if serving to Kraft-acclimated children)

375F Position an oven rack in upper third of oven. Use a little butter to grease a 9x13 baking dish.

In a large bowl, mix all the wet ingredients together. Mix in food dye if using. Measure mustard, cayenne, nutmeg, salt and pepper into a small bowl, mix in with some tablespoons of the wet ingredient mix, mix into the large bowl.

Add dry pasta to bowl. Save a couple ounces of cheese, add all the rest of the ingredients and mix in. Pour everything into baking dish. Cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently (if possible), sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned to your liking. Let cool 15 minutes before serving.

It's also really nice with a chopped tomato mixed in.
OutRIAAage....
I don't mean to be rude, but seriously...using a meat grinder for the cheese and adding "bright orange food dye"...?

Here's the NYTimes recipe you referred to. You've adapted it quite a bit.

Creamy Macaroni and Cheese Recipe - NYT Cooking

As I said...I really don't mean to offend...but do you ever have any just run-of-the-mill daily dinners that you'd care to share? Is this how you eat daily? Most, if not all, of us would not buy and add artificial orange food dye, or use a meat grinder for cheese. We're only talking mac and cheese here.
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Baked Macaroni & Cheese I've never been a big fan of macaroni & cheese but when I found this gourmet french version 25 years ago I changed my mind. So easy. This can be made ahead of time, refrigerated, and baked later. [FONT=Century Gothic][SIZE=3][COLOR=darkorange][/COLOR][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][COLOR=#ff8c00][B]BAKED MACARONI & CHEESE[/B][/COLOR][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][COLOR=#ff8c00][/COLOR][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][COLOR=black]1/2 Lb. Macaroni, cooked & drained (like elbow)[/COLOR][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]3 Tblsp. Butter[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]1 Tblsp. Flour[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]2 cups Milk[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Salt & Pepper to taste[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]1/8 tsp. Nutmeg[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]1 cup Gruyere Cheese, grated[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]2 Tblsp. Butter[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Cook the Macaroni according to package directions. Drain. Toss in a little Butter & Stir to keep it from sticking together. [/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Set Aside.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Melt the Butter in a pot, Whisk in the Flour, Cook and stir for 2-3 minutes to remove the flour taste. [/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Pour in the Milk. Whisking, until it comes to a boiL. The Sauce will be fairly thin. Add the Salt, Pepper & Nutmeg.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Turn Off the Heat.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Stir-In 2/3 of the Gruyere. Stir until Cheese is Melted.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Stir in the cooked Macaroni.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Pour Into a Buttered Baking Dish.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Top w/remaining Gruyere. Dot w/Butter[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][/SIZE][/FONT] [FONT=Century Gothic][SIZE=3]Bake for approximately 20 minutes, 425 degrees, until top is Browned.[/SIZE][/FONT] [FONT=Century Gothic][SIZE=3][/SIZE][/FONT] 5 stars 1 reviews
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