{"id":13762,"date":"2017-01-30T00:42:54","date_gmt":"2017-01-30T00:42:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=13762"},"modified":"2020-04-16T11:35:04","modified_gmt":"2020-04-16T18:35:04","slug":"mac-and-cheese-several-recipes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/mac-and-cheese-several-recipes\/","title":{"rendered":"Mac and Cheese &#8211; COLLECTION"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/2016-03-02-18.07.26.jpg\" rel=\"attachment wp-att-9281\"><img decoding=\"async\" class=\"alignright aiif9281\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/2016-03-02-18.07.26.jpg\" alt=\"2016-03-02 18.07.26\" width=\"251\" height=\"192\" \/><\/a><span style=\"font-size: large; color: #ff0000;\">Before we begin&#8230;<\/span><\/p>\n<ul>\n<li>Many of the professional recipes have you starting out with a roux. This is one of the recipes that Grandma contributed to the website. See optional roux note if you want to experiment.<\/li>\n<\/ul>\n<p>Mother Sauces<\/p>\n<ul>\n<li>BECHEMEL<br \/>\nTake \u00bc C each flour and butter, and heat until it starts to brown<br \/>\nWhisk in 2 C of whole (hot) milk gradually \u2013 \u00bc C at a time<br \/>\nStir to completely incorporate before adding more milk<\/li>\n<li>MOURNAISE<br \/>\nAdd shredded cheese to your Bechemel<br \/>\n\u00bd C cheddar and \u00bd C Gruyere<\/li>\n<\/ul>\n<p>For basic Mac and Cheese mix cooked pasta in with your Mournaise<\/p>\n<p>When ready to serve, top with Panko and bake at 350\u00ba for about 20 minutes<\/p>\n<p>&nbsp;<\/p>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandmas-mac-and-cheese\/\">Grandma&#8217;s Mac and Cheese<\/a><\/h2>\n<p>This is on a separate page. Use the above link (or <a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandmas-mac-and-cheese\/\">click here<\/a>) to view the recipe.<\/p>\n<h2>Grandpa&#8217;s Mac and Cheese<\/h2>\n<p><img decoding=\"async\" class=\" aiif13642 alignright\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/12\/IMG_4336.jpg\" alt=\"{CAPTION}\" width=\"219\" height=\"167\" \/><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>4 C dried macaroni pasta (large)<\/li>\n<li>2 eggs<\/li>\n<li>1\/2 stick butter (4 TBL)<\/li>\n<li>1\/4 C AP flour<\/li>\n<li>2 C whole milk<\/li>\n<li>1\/4 C Dijon mustard<\/li>\n<li>1 LB fresh sharp cheddar<\/li>\n<li>1\/2 tsp salt &#8211; 1\/2 tsp pepper<\/li>\n<li>1\/4 C black olives (rough chop)<\/li>\n<li>1\/2 onion (diced)<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00ba<\/li>\n<li>Cook the macaroni most of the way (al dente)<\/li>\n<li>Drain and set aside<\/li>\n<li>In a small bowl, beat the eggs and set aside<\/li>\n<li>Rough chop the olives and put into large mixing bowl<\/li>\n<li>Grate cheese and add to the olives<\/li>\n<li>Add salt and pepper into the mixing bowl<\/li>\n<li>Measure milk, mustard and onion and set aside<\/li>\n<li>Put butter and flour into the bottom of a heavy stock pot<\/li>\n<li>Cook over medium-low heat until flour barely starts to brown<\/li>\n<li>Add the onion into the stock pot<\/li>\n<li>Mix in the milk and the mustard<\/li>\n<li>Cook until it starts to thicken (5-7 minutes)<\/li>\n<li>Reduce heat to low<\/li>\n<li>Temper the hot sauce into the egg mixture &#8211; slowly &#8211; whisking constantly<\/li>\n<li>After 1\/4 has been added to the eggs, whisk it back into the stock pot<\/li>\n<li>Add in the cheese and olives and stir until mixed<\/li>\n<li>Add the drained macaroni and mix well<\/li>\n<li>Serve immediately<\/li>\n<\/ol>\n<hr \/>\n<h2>Mushroom Mac and Cheese<\/h2>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 can Cream of Mushroom soup<\/li>\n<li>1 tsp cumin<\/li>\n<li>1 C Shredded SHARP cheddar<\/li>\n<li>1 C Shredded Swiss cheese<\/li>\n<li>1\/2 stalk de veined and chopped celery<\/li>\n<li>1\/2 tsp allspice<\/li>\n<li>Elbow macaroni<\/li>\n<li>Sprinkle with fried onions and bake 375\u00c2\u00b0 about 30 minutes<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Cook macaroni<\/li>\n<\/ol>\n<hr \/>\n<h2>Basic Mac and Cheese<\/h2>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/mac.jpg\"><img decoding=\"async\" class=\"alignright aiif12736\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/mac.jpg\" alt=\"mac\" width=\"237\" height=\"237\" \/><\/a><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 C uncooked large elbow macaroni<\/li>\n<li>Optional: 1 C uncooked cauliflower pieces<\/li>\n<li>2 C Panko bread crumbs<\/li>\n<li>8 TBL butter<\/li>\n<li>6 TBL All-Purpose Flour<\/li>\n<li>2 tsp Dried Mustard<\/li>\n<li>2 tsp Spicy Paprika<\/li>\n<li>1 tsp salt<\/li>\n<li>1 or 2 dashes Tabasco<\/li>\n<li>5 CU 1\/2 and 1\/2 (or whole milk)<\/li>\n<li>1 C Philly Cream Cheese<\/li>\n<li>2 C Colby Cheese (grated)<\/li>\n<li>2 C Monterey Jack Cheese (grated)<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Cook pasta al-dente (about 8 minutes for thin pasta, longer for thicker pasta)<br \/>\nPut cauliflower in half way through &#8211; about 4 minutes<\/li>\n<li>Toss 2 TBL melted butter with bread crumbs. Mix well. Set aside<\/li>\n<li>Drain pasta and melt 5 TBL butter in emptied pot. Melt till foam subsides.<\/li>\n<li>Whisk in all-Purpose flour. Cook till a tawny color.<\/li>\n<li>Add Worcestershire, Paprika, dried mustard, salt and Tabasco<\/li>\n<li>Add milk and bring slowly to a boil stirring constantly.<\/li>\n<li>Add cream cheese<\/li>\n<li>Reduce heat and cook 3-5 minutes or until thickened.<\/li>\n<li>Stir 3\/4 of the cheese into the pasta<\/li>\n<li>Mix with cream cheese mixture<\/li>\n<li>Transfer to baking dish and top with bread crumbs mixed with the remaining cheese.<\/li>\n<li>Bake for 15-20 minutes @ 350 degrees<\/li>\n<li>Broil 2 more minutes while still on the middle rack.<\/li>\n<li>Let set 5 minutes before cutting \/ serving<\/li>\n<\/ol>\n<p><strong>VARIATIONS<\/strong><\/p>\n<ul>\n<li><strong>Ten Cheese Mac and Cheese<\/strong>\n<ul>\n<li>2 C Italian Blend Shredded Cheese: Provalone, Mozzarella, Parmesan, Romano, Assayago<\/li>\n<li>2 C Mexican Blend Shredded Cheese: Colby, Monterey Jack, Chedder, Manchego<\/li>\n<li>1C Whipped Cream Cheese (used later)<\/li>\n<\/ul>\n<\/li>\n<li>Create roux with butter, flour, onion, Worcestershire, paprika<\/li>\n<li>Put chopped scallions in the mix<\/li>\n<li>Add 4 C Half and half<\/li>\n<li>Cook pasta, toss with 3\/4 of the shredded cheese<\/li>\n<li>Put mixed pasta, scallions and cheese into baking dish<\/li>\n<li>Pour cream cheese over top<\/li>\n<li>Topping 2 C cheese blends, french fried onions<\/li>\n<li>25 minutes @ 350\u00ba<\/li>\n<\/ul>\n<hr \/>\n<h2>Macaroni and Cheese by Lydia&#8217;s Italy<\/h2>\n<p>Mix together one cup each grated cheddar cheese and grated fontina cheese<br \/>\nPour enough milk in to see the visible milk line through the cheese . Kind of like you would do if you were making a quiche<br \/>\nAnd several leaves of sage and one Bay leaf<br \/>\nSet aside for one hour<br \/>\nPut in stove-top \/ oven-safe casserole dish at low heat<br \/>\nstart cooking in salted water big elbow macaroni or rigatoni noodles . Cook only al dent\u0117<\/p>\n<p>Topping<br \/>\nCoarsely great part of a French loaf<br \/>\nMelt butter in the pan<br \/>\nAnd bread crumbs to toast<br \/>\nSet aside to cool<\/p>\n<p>Using slotted spoon or spider strainer to bring pasta into cheese mixture. Don&#8217;t worry about completely straining because you want some of the pasta water mixed in.<br \/>\nCook together for a few moments stirring occasionally<\/p>\n<p>Toss grated Parmesan in with the breadcrumbs<\/p>\n<p>In greased baking dish, sprinkle some breadcrumb mixture in the bottom.<br \/>\nSpoon noodle mixture onto breadcrumbs as the next layer removing leaves<br \/>\nTop pasta with more breadcrumbs<br \/>\nBake at 425\u00b0 uncovered about 25 minutes<\/p>\n<hr \/>\n<h2>Stovetop Mac and Cheese &#8211; ATK<\/h2>\n<ul>\n<li>1.5 C water<\/li>\n<li>1 C milk<\/li>\n<li>Bring water and milk to a low boil, then reduce heat<\/li>\n<li>Add 8 oz (weighed) elbow macaroni<\/li>\n<li>Simmer 6-8 minutes<\/li>\n<li>Add 1 C Deluxe American Cheese &#8211; bulk grated, not prewrapped<\/li>\n<li>Take off heat<\/li>\n<li>Stir in 1 C shredded Extra Sharp Cheddar<\/li>\n<li>Add 1\/2 tsp Dijon mustard and cayenne pepper to taste<\/li>\n<li>Cover and let meld &#8211; serve hot<\/li>\n<\/ul>\n<h2>Mac and Cheese &#8211; ATK<\/h2>\n<ul>\n<li>1 lb pasta<\/li>\n<li>3 tbl butter<\/li>\n<li>stale bread<\/li>\n<li>1\/2 tbl dried mustard<\/li>\n<li>1 tsp salt<\/li>\n<li>\u00bc tsp cayenne<\/li>\n<li>5 cu milk<\/li>\n<li>\u00bd lb sharp chedder<\/li>\n<li>\u00bd lb Monterey Jack<\/li>\n<\/ul>\n<ol>\n<li>Cook pasta in plenty of water to al dente. Make bread crumbs with stale bread strips, put in blender w\/3 tbl butter, pulse to 1\/8\u201d pieces (set aside). Drain pasta. In pot add 5 tbl butter and melt till foam subsides, whisk in 6 tbl flour, cook until tawny color, add \u00bd tbl dried mustard, 1 tsp salt, \u00bc tsp cayenne and 5 cu milk. Bring to boil, reduce heat and cook 3-5 min till thickened. Stir into sauce, \u00bd lb sharp chedder, \u00bd lb Monterey jack, toss in pasta and cook for 6 min. Transfer to baking dish, top w\/bread crumbs. Broil 2 minutes on middle rack.<\/li>\n<li>Let set 5 min, then serve.<\/li>\n<\/ol>\n<hr \/>\n<h2>Mac and Cheese &#8211; Composite<\/h2>\n<p>1 CU uncooked pasta (or 2 CU cooked)<br \/>\n1 CU Milk<br \/>\n1 CU diced French bread<br \/>\nOnion (diced)<br \/>\n\u00bc tsp cayenne<br \/>\n1\/2 tsp Mustard<br \/>\n1 TBL SALTED Butter<br \/>\n2 TBL flour<br \/>\nBread crumbs<br \/>\n1\/4 CU each Cheeses (Sharp Cheddar, Mozzerella or Monterey Jack, Parmesean)<\/p>\n<p>Instructions<\/p>\n<p>1. Cook pasta in plenty of water to al dente.<br \/>\n2. Make bread crumbs with French bread,<br \/>\nput in blender w\/ 3 tbl butter, pulse to 1\/8\u201d pieces (set aside).<br \/>\n3. Drain pasta. In pot add 2 TBL butter and melt till foam subsides,<br \/>\nadd grated onion and cook until it starts to turn translucent<br \/>\nwhisk in 2TBL flour, cook until tawny color, add \u00bd tsp dried mustard, scant salt, \u00bc tsp cayenne and 1 cu milk.<br \/>\n4. Bring to boil, reduce heat and cook 3-5 min till thickened.<br \/>\n5. Stir into sauce &#8211; grated cheeses,<br \/>\ntoss in pasta and cook for 6 min.<br \/>\n6. Transfer to baking dish, top w\/ bread crumbs.<br \/>\n7. Bake 10 minutes at 425 degrees or until the cheese\/bread starts to brown<\/p>\n<p>Let set 5 min, then serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Before we begin&#8230; Many of the professional recipes have you starting out with a roux. This is one of the recipes that Grandma contributed to the website. See optional roux note if you want to experiment. Mother Sauces BECHEMEL Take \u00bc C each flour and butter, and heat until it starts to brown Whisk in &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/mac-and-cheese-several-recipes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mac and Cheese &#8211; COLLECTION&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,196,210],"tags":[],"class_list":["post-13762","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-collection-index","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13762"}],"version-history":[{"count":17,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13762\/revisions"}],"predecessor-version":[{"id":18075,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13762\/revisions\/18075"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}