Macaroni Cheese recipes please folks
Discussion
Rules of making a good macaroni cheese.
(1)Make a proper roux with butter and plain flour.
(2)Use a mixture of mature Cheddar and Red Leicester
(3)Season well and add a bit of English mustard powder
(4)Use ONLY Marshalls short cut macaroni
(5)Make in advance and reheat in the oven to get a nice crispy top
(1)Make a proper roux with butter and plain flour.
(2)Use a mixture of mature Cheddar and Red Leicester
(3)Season well and add a bit of English mustard powder
(4)Use ONLY Marshalls short cut macaroni
(5)Make in advance and reheat in the oven to get a nice crispy top
Macaroni Pie is pretty good too.
8oz/250g macaroni(preferably long tubes as opposed to typical American macaroni)
1 tablespoon butter or margarine
12oz/375g sharp cheddar cheese, grated
1 egg
1 cup 8floz/240ml milk
2 teaspoons onion powder
1 teaspoon hot English mustard
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper (optional)
Garnish:
2 tablespoons fine breadcrumbs
2 teaspoons butter
2 tablespoons grated cheddar cheese
Bring water to the boil and add the broken up macaroni or macaroni elbows and salt. Boil it uncovered until it is just tender but not overcooked (about 8 minutes).
Preheat a moderately hot oven 350F, 180C or Gas Mark 4.
Drain the macaroni thoroughly, put it back into the same hot saucepan it was cooked in and mix in the butter.
Grate the cheese and mix it in with the macaroni a bit at a time, while it is still warm.
Whisk the egg until fluffy and add the milk, onion powder, white pepper, salt, pepper sauce and mustard. Pour in with the macaroni and mix.
Place in a greased oven proof casserole dish. Top with a little butter, some grated cheese and fine breadcrumbs. Bake in the centre of the oven for about 30-45 minutes depending on the depth of the dish.
8oz/250g macaroni(preferably long tubes as opposed to typical American macaroni)
1 tablespoon butter or margarine
12oz/375g sharp cheddar cheese, grated
1 egg
1 cup 8floz/240ml milk
2 teaspoons onion powder
1 teaspoon hot English mustard
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper (optional)
Garnish:
2 tablespoons fine breadcrumbs
2 teaspoons butter
2 tablespoons grated cheddar cheese
Bring water to the boil and add the broken up macaroni or macaroni elbows and salt. Boil it uncovered until it is just tender but not overcooked (about 8 minutes).
Preheat a moderately hot oven 350F, 180C or Gas Mark 4.
Drain the macaroni thoroughly, put it back into the same hot saucepan it was cooked in and mix in the butter.
Grate the cheese and mix it in with the macaroni a bit at a time, while it is still warm.
Whisk the egg until fluffy and add the milk, onion powder, white pepper, salt, pepper sauce and mustard. Pour in with the macaroni and mix.
Place in a greased oven proof casserole dish. Top with a little butter, some grated cheese and fine breadcrumbs. Bake in the centre of the oven for about 30-45 minutes depending on the depth of the dish.
Keep it simple...
Cook and drain the Macaroni (Tesco own brand is fine...really)
Make a batch of white sauce (butter/flour, add milk then reduce down to required consistency)
Add loads of grated mature cheddar
Season (salt/pepper/paprika/maybe a ltitle garlic)
Pour over Macaroni
...Enjoy (while everyone else is still faffing around whisking eggs :-p )
It reheats great too, so make a spare batch.
Cook and drain the Macaroni (Tesco own brand is fine...really)
Make a batch of white sauce (butter/flour, add milk then reduce down to required consistency)
Add loads of grated mature cheddar
Season (salt/pepper/paprika/maybe a ltitle garlic)
Pour over Macaroni
...Enjoy (while everyone else is still faffing around whisking eggs :-p )
It reheats great too, so make a spare batch.
When I do mine as a complete meal for the family I chuck in bacon lardons or left over chicken and if any veg needs using up (onions, muchrooms, corgettes etc they go into) I also throw in a can of chopped tomotoes too.
But, I always make the cheese sauce from scratch with mature strong chedder and always add english mustard. Makes all the difference.
But, I always make the cheese sauce from scratch with mature strong chedder and always add english mustard. Makes all the difference.
DoubleSix said:
I sometimes get a grainy/seperated effect when I add the cheese... anyone know whats going wrong here?
Grainy sound like the flour may not be dissolving in the milk. Try cooking out the roux a little longer on a medium to low heat so it's as hydrated as it can be before adding the milk. I was also taught to add the cheese off the heat, there's more than enough heat in the milk to melt and incorporate the cheese.prand said:
A teaspooon of mustard in the cheese sauce makes it a bit more special. As do breadcrumbs and cheese grilled on the top.
I thought I'd give this teaspoon of mustard a go - though was making a cauliflower cheese as opposed to macaroni.When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
condor said:
I thought I'd give this teaspoon of mustard a go - though was making a cauliflower cheese as opposed to macaroni.
When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
Should make any difference when though I'd have added made mustard though as opposed to powder, since you're adding more powder to a flour based sauce that's now thick I'd imagine is where your lumps came from. Maybe better adding powder if using at the roux stage and make it actually in the roux, though I'm no expert.When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
Honestly a good teaspoon of Colmans per pint/litre of sauce makes huge differences to colour as well as flavour or flavor if you're really authentic.
Put some chicken stock in a pan and add a good glug of white wine.
Grate your cheese (Davidstow Cheddar is my fave) in a bowl and then add cornflour through a sieve, giving it a good mix up with your hand to coat the cheese strands.
Bring the stock/wine to a near boil and add the cheese a handful at a time, constantly stirring.
Pour in your cooked macaroni, mix it up and transfer to a nice dish.
Grate over some fresh Parmesan and lob it in the oven or under the grill till it's brown enough for you.
Enjoy
Grate your cheese (Davidstow Cheddar is my fave) in a bowl and then add cornflour through a sieve, giving it a good mix up with your hand to coat the cheese strands.
Bring the stock/wine to a near boil and add the cheese a handful at a time, constantly stirring.
Pour in your cooked macaroni, mix it up and transfer to a nice dish.
Grate over some fresh Parmesan and lob it in the oven or under the grill till it's brown enough for you.
Enjoy
TIGA84 said:
condor said:
I thought I'd give this teaspoon of mustard a go - though was making a cauliflower cheese as opposed to macaroni.
When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
Should make any difference when though I'd have added made mustard though as opposed to powder, since you're adding more powder to a flour based sauce that's now thick I'd imagine is where your lumps came from. Maybe better adding powder if using at the roux stage and make it actually in the roux, though I'm no expert.When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
Honestly a good teaspoon of Colmans per pint/litre of sauce makes huge differences to colour as well as flavour or flavor if you're really authentic.
I wouldn't say it's an ingredient you taste, but adds to the flavour of the dish.
condor said:
I thought I'd give this teaspoon of mustard a go - though was making a cauliflower cheese as opposed to macaroni.
When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
I meant normal mustard from a pot, not powder. Sounds like you have made a schoolboy cooking error, adding a powder direct to a liquid. If you ever need to do this with mustard powder, flour to thicken a sauce, or cocoa to make a hot chocolate. if you haven't included it in the original mixture, my trick is to mix the powder with a drop of liquid, water, milk etc into a smooth paste then add to the main sauce.When do you put the mustard powder in? I did it after I'd made the white sauce and before I put the cheese in. I suspect, since it formed mustard lumps, that wasn't the best time to do it.
I didn't really notice that much difference with the mustard, but I usually have loads of black pepper so that might have masked it.
Not sure about the flavour thing, you're aiming for the mustard to gives it a hint, not overpowering flavour.
prand said:
A teaspooon of mustard in the cheese sauce makes it a bit more special. As do breadcrumbs and cheese grilled on the top.
+1Also, use self raising flour in the sauce, I find it adds a certain texture that makes it more appealing. Also, look into pastichio (sp) recipes. It's a Greek dish that is basically macaroni cheese but is out of this world awesome.
I'll blame matchmaker in the 2nd post for the first mention of mustard powder...then the rest of you for just saying mustard - making me think you were talking mustard powder!!!
- that's how you learn - make a mistake and correct it next time 
matchmaker said:
Rules of making a good macaroni cheese.
(1)Make a proper roux with butter and plain flour.
(2)Use a mixture of mature Cheddar and Red Leicester
(3)Season well and add a bit of English mustard powder
(4)Use ONLY Marshalls short cut macaroni
(5)Make in advance and reheat in the oven to get a nice crispy top
No big deal (1)Make a proper roux with butter and plain flour.
(2)Use a mixture of mature Cheddar and Red Leicester
(3)Season well and add a bit of English mustard powder
(4)Use ONLY Marshalls short cut macaroni
(5)Make in advance and reheat in the oven to get a nice crispy top
- that's how you learn - make a mistake and correct it next time Spring onions and bacon in your macaroni cheese is delicious.
I find the best cheese to use is a mix of 1/3 grated mozzarella, 1/3 vintage cheddar and 1/3 red leicester and a mix of the above with a bit extra parmesan for the top along with a crushed up bag of rady slated or cheese and onion crisps. Dont use hula hoops for the topping it doesnt work.
I find the best cheese to use is a mix of 1/3 grated mozzarella, 1/3 vintage cheddar and 1/3 red leicester and a mix of the above with a bit extra parmesan for the top along with a crushed up bag of rady slated or cheese and onion crisps. Dont use hula hoops for the topping it doesnt work.
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