Are there tips or tricks and recipes, too, for producing a “creamy”-type macaroni and cheese? Well, of course. And, as usual, Forum cooks are quick to share their tried-and-true how-to.
For starters, Joyce Togstad of Arlington tells us, “You asked for a recipe that I make a lot, creamy mac and cheese. My grandchildren are my critics…
“Make a cream sauce while the macaroni is cooking and add at least one whole package of Kraft 2-percent cheese slices and let melt. When the macaroni is done, drain, put it back in the pan and add the cheese sauce, seasoning to taste. This is really quick, too. If a person wants it to be a little bit on the dry side, it may be put in a casserole and baked for a half-hour.”
A Southern take on the subject is highly recommended by Marysville helper-outer Marty Hefty. “In response to the request for a good macaroni and cheese recipe,” she writes, “our grandniece from Mobile, Ala., always makes macaroni and cheese for our Washington family when she comes to visit. She bakes hers in an oblong pan (filled high) and cuts it in squares to serve. We always look forward to her Southern cooking!”
A touch of Tiger sauce sparks our third offering today, which comes to us courtesy of Snohomish cook Connie Reid. She says, “In response to the request for creamy macaroni and cheese, this is my family’s favorite.”
Southern-style macaroni and cheese
3cups mini penne
2tablespoons butter
2 cans (12 ounces each) evaporated milk
1/2cup water
2tablespoons cornstarch
4cups shredded cheddar cheese
4eggs
1teaspoon salt
1/4teaspoon pepper
1/2cup plain dry bread crumbs
1teaspoon paprika
Preheat oven to 350 degrees. Generously grease a 2-quart oblong baking dish with butter; set aside. Cook the penne according to package directions; drain well, then immediately stir in butter and set aside.
In a heavy saucepan, combine the milk, water and cornstarch, mixing well, and bring to a simmer. Add cheese and stir to melt. Remove from heat. Thoroughly beat the eggs with the salt and pepper; stir into cheese mixture.
To assemble, turn half of the pasta into the buttered dish. Cover with half of the cheese sauce. Add remaining pasta and top with the remaining sauce. Spread the bread crumbs over the top and sprinkle evenly with the paprika. Flatten down the top of the casserole with hands or spatula. Bake for about 30 minutes, checking to make sure it isn’t getting too dry. Casserole should be creamy, but not runny. Makes one 2-quart casserole.
Family’s favorite macaroni and cheese
1/4cup butter or margarine
1/4cup flour
3 cups milk, warmed
1/2teaspoon (or more to taste) hot pepper sauce, preferably Tiger sauce
Dash ground black pepper
1/2 cup heavy cream
12 ounces sharp cheddar cheese, shredded, divided
2 cups elbow macaroni, cooked and drained
In a saucepan, make a roux with the flour and butter and let cook for a couple of minutes. Gradually stir in the warm milk and cook, stirring until it just reaches the boiling point. Turn down the heat and simmer for a few minutes. Add the pepper sauce and pepper (the hot pepper sauce brings out the flavor of the cheese). Stir in the cream and simmer until flavors blend. Stir in &190; of the cheese and stir until melted. Combine the cheese sauce and cooked macaroni; pour into a greased 2-quart baking dish. Sprinkle with the remaining cheese and bake at 350 degrees until bubbly and light golden, about 20 to 30 minutes.
The next Forum will appear in Wednesday’s Food section.
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