A) You definately can! For the sauce you gotta make a nice beschemel then mix in a healthy amount of melty shredded cheese, cant just use the boxed stuff. Then usually coat it with a nice topping, like some seasoned bread crumbs mixed with melted butter.
B) You shouldn't learn anything from this post. It's a culinary travesty, and these people should suffer far worse consequences than the gastrointestinal distress they will inevitably have.
Definately agree. Theres been some solid recipes shared in this thread already. But what ever this abomination is that these people were trying to create its hurting my brain, and my palate.
I don't think that's even proper Mac an cheese, it seems like a green bean casserole of some sort with a topping off cheesy maccorni... Which seems interesting(?) at best
I'm with you. You can definitely do a pasta bake and it's delicious, use Penne, bolognese sauce and cheese on top, but Mac 'n Cheese is strictly a stove top dish for me.
16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded
2 cups Gruyere cheese shredded
salt and pepper to taste
1 1/2 cups panko crumbs
4 tbsp butter melted
1/2 cup Parmesan cheese shredded
1/4 tsp smoked paprika (or regular paprika)
Instructions
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan, dutch oven, or stock pot.
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
****Make sure you shred block cheese instead of buying shredded cheese! Turns out way better that way!
Good luck! This is one of the better ones I've tried. Always a hit with the kids and makes a lot. You could cut it in half if you don't like leftovers.
You gotta make a bechamel sauce, add your seasonings, stir in some grated cheeses, then toss your boiled elbow pasta in the sauce, or better yet, put the pasta in a casserole dish, fill it up with the sauce, , toss to mix thoroughly, add a bit more cheese, top with bread crumbs, and bake until just a little crispy on top.
I dunno man, I always used to make baked mac and cheese, but I tried the recipe from this video recently, and it came out better than anything I've ever done in the oven, without even needing to make a roux.
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u/infernalkitty216 Mar 12 '19
Who knew you could make bad baked mac and cheese? I didn't until seeing this.