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Old 12-30-2008, 02:47 PM   #1
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Red face Mac & Cheese help please!

I've never made "homemade" mac & cheese before. Over the weekend I was watching "America's Test Kitchen" and they made a so-called "perfect" mac & cheese. I got the recipe online and made it last night. Ugh - it wasn't very good at all! It was made with evaporated milk and it didn't even TASTE cheesey although the sauce was very thick and cheesey looking. Does anyone else out there have a good, easy recipe???? Please??????

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Old 12-30-2008, 02:54 PM   #2
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Here's the recipe that I use Glorie.

Shaffer style Mac and cheese
  • 1 (8 ounce) package macaroni
  • 4 tablespoons real butter
  • 1/2 cup diced onions, very small dice
  • 4 tablespoons flour
  • 1 cup evaporated milk
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon Worshire sauce ( yes,,that's spelled incorrectly)fresh ground black pepper, to taste
  • 2 cups good quality shredded cheese ( I used, Swiss, Parm, Motz and a little chedder
  • Preheat oven to 400F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt the butter.
Add flour mixed with salt and pepper, and dry mustard , Mix well
Pour milk in gradually; stirring constantly.
Bring to a boil and boil 2 minutes (stirring constantly).
Add Woshire sauce
Reduce heat and cook until thick...about three minutes more Add cheese a little at a time and mix until cheese melts.

Take pan off the heat and add pasta to the saucepan and toss to coat with the cheese sauce.
Transfer noodle mixture to a buttered baking dish.

Bake 15 minutes and then add a handful or two of cheddar cheeseBake another five minutes or until top cheese has melted
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Old 12-30-2008, 02:55 PM   #3
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I make a bechemel sauce that can be found in the recipe you used (dry mustard, etc.), remove it from the burner and add the cheese. We have tested MANY different cheeses and we still like cheddar (sharp), monteray jack, and a bit of Parmesan. I don't bake mine. When the cheese is melted I simply add the noodles, stir, and put it in a bowl. However, we have been known to sit down with the pot in the middle and dig away!

I like it creamy and not baked in.
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Old 12-30-2008, 03:02 PM   #4
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Quote:
Originally Posted by Glorie View Post
I've never made "homemade" mac & cheese before. Over the weekend I was watching "America's Test Kitchen" and they made a so-called "perfect" mac & cheese. I got the recipe online and made it last night. Ugh - it wasn't very good at all! It was made with evaporated milk and it didn't even TASTE cheesey although the sauce was very thick and cheesey looking. Does anyone else out there have a good, easy recipe???? Please??????
Every "perfect" dish I tried from ATK was horrible.

This has to be the best Mac & Cheese I've ever had, besides the old school homemade comfort version.

http://www.foodnetwork.com/food/reci..._29054,00.html
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Old 12-30-2008, 03:03 PM   #5
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oh.. ham and shrimp! Yummmmmmers!
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Old 12-30-2008, 03:05 PM   #6
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The extra large shells add alot to it as well.
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Old 12-30-2008, 03:12 PM   #7
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I've never thought about mixing in shrimp before....Thanks! :o)
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Old 12-30-2008, 03:13 PM   #8
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Jeekz - that looks like a good version because it doesn't really "bake" the mac and cheese - just toasts the crumbs on top!
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Old 12-30-2008, 03:13 PM   #9
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Pds, this sounds wonderful too! Thank you!! :o)
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Old 12-30-2008, 03:13 PM   #10
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I've even left them out....still tastes crazy good.
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