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Old 10-30-2014, 06:57 AM   #11
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You need to make a béchamel/white sauce to melt the cheese. I personally start out with 4-5 tablespoons each of butter or margarine (not the tub stuff, solid sticks) and flour. Melt the butter over med-low heat, stir in the flour and cook, stirring constantly for 3-4 minutes at least until you have a smooth just barely starting to turn golden/tan. You can add a bit of dry mustard powder if you want, while you are stirring. I don't measure, just shake a bit in, maybe a 1/2 tsp to 1 tsp. Then, you start adding in milk a bit at a time so mixture doesn't lump. Again, I don't measure, just add in and cook until I get a runny sauce thickness after it comes to a simmer. Stir VERY frequently while mixture is coming up to a boil. You can add in a few shakes of hot sauce too if you want or some cayenne pepper. Start adding in grated cheese by the handfuls until it's nice and cheesy tasting. Salt and pepper a bit as you go until it tastes good.

Oh, if you want to add the eggs to the béchamel/white sauce, beat them in a bowl, add a bit of the white sauce and mix immediately to warm them up so you
won't have scrambled eggs in your mac.

While you are making the sauce, you need to have the pasta cooking. Drain it and mix the sauce and the pasta together. If you are going to add in a layer of cheese, put half your pasta mix in the casserole dish, add your layer of grated or sliced cheese, reserving 1/3 to 1/2 for top, top with remaining pasta mix, then remaining cheese and bake.

Sorry I can't give you amounts. I've been cooking for 35+ years and there are quite a few things I just don't bother with measuring anymore. Any basic recipe though will do to start you out and you can adjust from there to get to a mac-n-cheese like your mom's.

And while I had seen the no-bake mac-n-cheese recipe previously just recently in the Yahoo newsfeed feature (and do intend to try it in the future) I don't think it is going to give you what you are looking for just by looking at the recipe.

Chief's recipe might work though. You are just going to have to trial and error until you get what you want.
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Old 10-30-2014, 07:17 AM   #12
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The block of cheese your mother used sounds like the USDA surplus cheese. I know it well. Makes great grilled cheese sandwiches as well as mac and cheese.
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Old 10-30-2014, 12:24 PM   #13
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Mac and cheese is a foreign substance to me and is about on the same level as Big Mac, which makes it a big no-no. That means i do not ever make it. I much prefer plain cheese noodles. But every so often if I am not home DW will make it for kids, make it from the box, brrrr......
I do have question though. Sometimes I see it either in a commercial or pictures of it and there are some crumbles or bread crumbs looking things on the top of Mac and Cheese. What is it stuff?
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Old 10-30-2014, 12:33 PM   #14
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Charlie, there are two basic types of mac n cheese. One type is assembled in a casserole dish and baked in the oven with a breadcrumb mixture on top. The other is stove top mac n cheese that is usually creamier/more liquid and is not served with breadcrumbs.
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Old 10-30-2014, 12:37 PM   #15
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Exactly that, bread crumbs. You mix them with butter and maybe something like parm cheese and sprinkle on top to give a crunchy top coating.

BTW, there is absolutely nothing wrong with homemade mac-n-cheese and I would never equate it to a Big Mac. Maybe the box, but not homemade. Yes, it can be pretty heavy on the carbs and calories, but it's also got lots of calcium and protein and you can always serve a salad on the side. And I don't know if you are still keeping kosher or not, but you can also throw in chunks of ham or chicken (bar-b-que leftovers would be good I think). We even make a glorified one with shrimp, tasso and spinach, which definitely isn't kosher, but it makes a delish mac-n-cheese for those of us who don't keep kosher.
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Old 10-30-2014, 05:47 PM   #16
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Quote:
Originally Posted by medtran49 View Post
...

BTW, there is absolutely nothing wrong with homemade mac-n-cheese and I would never equate it to a Big Mac. Maybe the box, but not homemade. ...
Oh, yeah, of course I was comparing the box stuff.
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Old 10-30-2014, 07:49 PM   #17
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Thumbs up A different view on Mac & Cheese

I've seen some recipes that use Ritz crackers as the topping, MMM
(note self, try this next time)!
The two Mac & Cheese recipes that I really like are from America's Test Kitchen:
Classic Macaroni And Cheese Americas Test Kitchen) Recipe - Food.com
(the stove top style)
as well as Martha Stewart's recipe... her's is a a bit more indulgent ...
Martha Stewart's Mac and Cheese Recipe by dianelee | Epicurious.com
(the baked version)
I haven't made it in awhile, mainly because after making this huge casserole of goodness, I find out after 26 years that
DH DOES NOT care for it, WHAT?
I order it at restaurants, especially if there's BACON or LOBSTER involved
oh my gosh, so ONO(that's delicious in Hawaiian)~licious!!!
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Old 10-31-2014, 07:25 AM   #18
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Ok, i'm an impatient guy and don't always have the time to heat up an oven, and wait for a casserole to bake. I've adapted multiple casserole dishes successfully to the stove top. With that in mind, I give you last night's successful attempt at making mac'n cheese on the stove top taste like the baked version.

Ingredients:
1 cup uncooked spiral pasta
1/2 lb. sharp cheddar cheese (store brand), finely grated
1 inch-thick slice Velveeta, cubed
1/8 cup milk
3 tbs. butter
Water

Place about 2 cups of water into a saucepan along with the pasta. Bring to a boil, stirring after the first two minutes. Boil for 8 minutes.

While the pasta is cooking, add the milk and butter to another saucepan and bring to a simmer. add the Velveeta and stir until a smooth sauce is formed. Remove the pan from the heat and add the grated cheddar. Stir until it forms a silky-smooth sauce. By removing the pot from the heat source, you won't overheat the cheese sauce, causing it to break. It will be smooth and creamy.

Drain the pasta and combine with the cheese sauce. Stir until well mixed. Let sit for 5 minutes before serving.

If you truly want to get that baked flavor, pour into a casserole dish, sprinkle bread crumbs on top, and place under the broiler for about three minutes.

Yep, it works, and is done in twenty minutes total.

Seeeeeeya; Chief Longwind of the North
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Old 10-31-2014, 07:44 AM   #19
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Velveeta brings back horrible memories from from my childhood. One in particular called baked spaghetti.
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Old 10-31-2014, 11:17 AM   #20
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Ok, i'm an impatient guy and don't always have the time to heat up an oven, and wait for a casserole to bake. I've adapted multiple casserole dishes successfully to the stove top. With that in mind, I give you last night's successful attempt at making mac'n cheese on the stove top taste like the baked version.

...snipped

Seeeeeeya; Chief Longwind of the North

Photos, photos Chief ...
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