mac n cheese recipe

This is the cheese sauce I use. It makes about 4 cups worth of mix, which is enough for 4 dishes. It keeps very well in the fridge and my kids love it. I use skim milk when I prepare it, so it's very low in fat.

2 c. non-fat skim milk powder
1 3/4 c. grated parmesian cheese
1/2 c. flour (you could use ww but it's not as smooth, so I use unbleached
white flour)
1 tsp. paprika
1/2 tsp. ground mustard
1/4 tsp. ground pepper
1/2 c. cold butter

Combine all dry ingredients in a bow. Cut butter into chunks and work into mix until you get a crumbly consistancy. Store in fridge for up to 4 weeks.

To make sauce...

1/2 c. milk
1/2 c. water
1/4 - 1/2 tsp. salt
1 c. mix

Mix together in a saucepan on medium heat, until thick. Stirring often.

I should say that I got this recipie from my MIL

powdered milk is full of free radicals from oxidation, not much of an improvement on cheez whiz imho.

there are great recipes for mac and cheese in the latest cook's illustrated (i think), and in their book, 'the best' (recipes for sauced in the first and custardy in the latter.)

personally i just start throwing together a bechamel and toss in cheese and a little dry mustard.

suse

ok, ok, here's a quick guide- brown 2 T of flour in an equal amount of unsalted butter, with a little salt, freshly ground or white pepper (if you don't want flecks) and a pinch of dry mustard and maybe nutmeg. (i use wh wt pastry flour, but unbleached is ok too.) you are making a roux, which will remove the raw, floury taste. you want it a nice, light nutty brown; too much and you'll lose thickening power. stir it up with a wooden spoon or flat-bottomed whisk while you do this.

take it off the heat, slowly whisk in a cup of milk and replace on heat, stirring all the while. you can keep it at about medium to medium high, if you are a good whisker <g>. when it thickens, remove from heat or turn it to low, and add your cheese. preferably shredded, but i have been known to be lazy & add small chunks & just stir extra long. i usually use a combo of deluxe american (shock! hell, it's better than the powdered stuff) & colby or mild cheddar (i am a fan of 10 yr old sharp, but we are making this for kids, are we not? save the good stuff for a nice grownup rarebit.) about 1/2 c if you are being frugal (but i usually add about a cup. we like cheese!)

there you go, bechamel 101 with a mornay variation, lol (or as close to classical as we need to get for mac 'n' cheese toddlers will love.)

suse

This is not the quickest mac and cheese, but it's easy to make and the end result is the most incredible mac and cheese you will EVER taste. Got it from a family member who I believe said it is an Emeril Lagasse recipe:

Macaroni with 4 cheeses
_____________________

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon tabasco or other favorite hot sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.

Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the creole seasoning and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.