callmaker60
Senior Cook
What's your favorite or recommended cheese for home made mac and cheese?
What's your favorite or recommended cheese for home made mac and cheese?
Chief. So no bechamel first, then the cheese?
I used to make a Bechemel, then add cheese to it. But as good as the mother sauce is, it dilutes the flavor of the cheese, requiring more cheese to get good flavor. By using only cream, or half'n half, and cheese, the result is creamier, and has more intense flavor to balance the pasta flavor.
I like regular old cheddar for mine.
Bechamel, cheddar, cayenne, black pepper, salt, penne cooked just shy of al dente. Top with a thin layer of breadcrumbs seasoned with grated cheddar and Cajun seasoning. Bake at 350-375 for 10-30 minutes until browned on top.
RB, I take fresh breadcrumbs and toast them in a very small amount of butter in my sauté pan. Then mix with some grated cheese for the top of my mac and cheese. Place in oven and remove when bubbling.
RB, in answer to your question about a cheese sauce. You would probably want to make a Welsh Rarebit Sauce. A lot of folks leave out the beer. Or use the beer of their choice.
Welsh Rarebit Recipe : Alton Brown : Food Network
I like the idea of a crusty top. Southern mac & cheese leaves much to be desired. I am speaking only this family I married into and other times when I have been served this dish.
It seems its no more than cooked elbows mixed with some cheese and put in the oven. Very dry with no creamy texture.
I plan to make this next time there is a get together.