As the keeper of the Dregs guessed it would be, my first recipe post is about that childhood favorite, macaroni and cheese. I have always loved cheese, and macaroni and cheese has been one of my favorite foods since I was a child. Unfortunately, it's frequently very bad -- which combined with its relative unhealthfulness means that it's often not worth eating when it's on offer.
Still, I had occasionally had very good homemade macaroni and cheese, and knew that the recipe I wanted had to be out there somewhere. I began without a recipe, just an understanding of what the components should be: noodles, bechamel (turned into mornay with the addition of cheese), and a nice breadcrumb topping. I tried guessing at the correct proportions of noodles and sauce, but always wound up with not enough sauce for the noodles. So I consulted a couple of recipe books, and found that the proportions I'd been using were not wildly off. Unfortunately, these recipes also resulted in mac and cheese that was too dry and tasteless. And the cheeses in the recipes (usually a combination of cheddar and monterey jack) also seemed to result in a rather bland dish. The basics seemed right, but something was missing.
Then I tried Alton Brown's baked macaroni and cheese recipe, and finally experienced mac and cheese nirvana. The key difference between this recipe and others I've attempted: much less pasta per unit of sauce. This recipe calls for 8 oz. of noodles for a sauce made with 3 cups of milk and 12 oz. of cheese, while most of the other recipes I've tried call for a full pound of noodles for a sauce made with 4-5 cups of milk and 16 oz. of cheese. So this mac and cheese turns out much more creamy, flavorful, and delicious than any of the others I've tried. I've made this dish four or five times now, and have fine-tuned it a little for my own tastes:
This clearly isn't health food, but I think I've finally hit on a macaroni and cheese that tastes good enough to be worth its fat and calories. Enjoy.
Posted by at March 30, 2005 5:23 PM | TrackBackI made a variation of this as well awhile back and it was very good. I can't offhand remember what I changed though...Didn't have any Panko for one. The breadcrumbs I had gave it a bit of a gritty texture I didn't care for. What's different about Panko? I am assuming it's expensive...maybe I'll experiment some more.
Posted by: Philip T. Hunter at March 30, 2005 7:45 PMPanko crumbs are somewhat hard to find, but we saw them at both Rainbow and Whole Foods. AFAIK, Panko crumbs are just baked differently...we got some and tried it on the Mac/Cheese and it was really nice.
Posted by: Doc Dregs at April 1, 2005 10:21 AMAlton does it the way Becka's Grandma Helen does, minus the onion. You are absolutely right about the kind of cheese, it has to be what we always called "rat trap cheddar" or it isn't right. She always buys extra sharp NY State white cheddar, used to be from the corner grocery store down the block. Makes the pedestrian M & C into gourmet food. Ma Stafford
Posted by: becka's mom at April 1, 2005 5:48 PM"Rat trap cheddar" -- I love it! I'm sure there are lots of great New York (and Vermont) Cheddars that would be great in this recipe.
Phil, Panko is coarser than ordinary breadcrumbs. The texture is as if you crushed plain store-bought croutons by hand -- but Panko is still lighter. Surprisingly, we had some trouble finding it at several supermarkets. It isn't really expensive, considering that you don't use it up very fast. We did eventually find it at both Whole Foods and Rainbow.
Posted by: Stacie at April 2, 2005 9:33 AMpanko bread crumbs can also be found at oriental grocery/asian food markets. It's Japanese...
Posted by: misty at June 26, 2005 10:08 PMYes, if I remember right, panko is used in some tempuras. Great stuff.
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Posted by: ctxztdchin at August 5, 2007 5:30 PMGreat post! I have also searched for the best macaroni and cheese recipe. I almost used the recipe from Alton, but at the last minute, I found one in a magazine advertisement for "gourmet" mac and cheese. I chose to leave out the truffle oil, but kept the bacon in the recipe. While not exactly like grandma used to make, the bacon makes a fantastic addition!
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Posted by: Melayu Boleh at May 6, 2009 2:40 AMI made this following Alton's recipe but I used extra sharp orange cheddar and forgot the salt it turned out rather mild but the egg rendered in made a difference. I think less milk (and don't forget the salt) might have made it more tasty.
BTW, PANKO means Bread Crumbs in Japanese.
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