Comments on: easiest baked mac-and-cheese http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: carmen http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1371388 carmen Thu, 29 Dec 2011 03:14:30 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1371388 @Michelle (143)- If you are still checking this, I used your "lazy girl" recipe and it was the ultimate success! I am keeping it for all future mac and cheese uses, especially on a cold night with a good movie or tv show. THANKS! @Michelle (143)- If you are still checking this, I used your “lazy girl” recipe and it was the ultimate success! I am keeping it for all future mac and cheese uses, especially on a cold night with a good movie or tv show. THANKS!

]]> By: deb http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1324835 deb Tue, 20 Dec 2011 03:34:04 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1324835 Hi Carli -- So, the Martha one will reheat better because it has a bechamel (white sauce) to suspend the cheese and this is mostly melted cheese and milk, no sauce. No mac-and-cheese reheats perfectly, btw, they all have a little oiliness from cheese that's melted being melted a second time. But the white sauce/bechamel ones do so slightly better. That said, you can also make the whole thing the day before and just bake it the day of and it will be bubbly fresh. The Martha one is a little looser, but could be made more so by holding back some noodles, making more sauce or even playing around with dialing the flour back in the sauce a little, making it less thick. You also could punch up the cheese -- using all cheddar for the gruyere and increasing the salt. Hope that helps. Hi Carli — So, the Martha one will reheat better because it has a bechamel (white sauce) to suspend the cheese and this is mostly melted cheese and milk, no sauce. No mac-and-cheese reheats perfectly, btw, they all have a little oiliness from cheese that’s melted being melted a second time. But the white sauce/bechamel ones do so slightly better. That said, you can also make the whole thing the day before and just bake it the day of and it will be bubbly fresh. The Martha one is a little looser, but could be made more so by holding back some noodles, making more sauce or even playing around with dialing the flour back in the sauce a little, making it less thick. You also could punch up the cheese — using all cheddar for the gruyere and increasing the salt. Hope that helps.

]]> By: carli http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1324743 carli Tue, 20 Dec 2011 03:19:55 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1324743 Ah- one more question...how does this do when making ahead? That's always a problem too. Wondering if baking ahead will dry it out? Ah- one more question…how does this do when making ahead? That’s always a problem too. Wondering if baking ahead will dry it out?

]]> By: carli http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1324729 carli Tue, 20 Dec 2011 03:15:35 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1324729 Ok, Deb- I'm having a mac n cheese crisis. I searched high and low for a great recipe at Thanksgiving. I was leaning toward the Martha Stewart one, and after seeing that you'd posted it, decided to go that route. In the end...yeah, it's good. Solidly good. But for the PRICE and the EFFORT I wanted to be blown away and though it took me 2 days to admit it (because I wanted to have finally found THE recipe), I just wasn't. It was a little flat for me. So here I am again. I'm interested in this recipe. Dare I try it for Christmas? What are your honest thoughts when comparing the two. Here's what I'm going for- a nice "looseness"; not runny by any means and not even neccesarily creamy, but not dry. I hate the mac n cheese that you can cut into chunks. And a sharpness. Even with the pecorino the Martha recipe lacked any bite. Thanks for any thoughts. Love your site. Ok, Deb- I’m having a mac n cheese crisis. I searched high and low for a great recipe at Thanksgiving. I was leaning toward the Martha Stewart one, and after seeing that you’d posted it, decided to go that route. In the end…yeah, it’s good. Solidly good. But for the PRICE and the EFFORT I wanted to be blown away and though it took me 2 days to admit it (because I wanted to have finally found THE recipe), I just wasn’t. It was a little flat for me. So here I am again. I’m interested in this recipe. Dare I try it for Christmas? What are your honest thoughts when comparing the two. Here’s what I’m going for- a nice “looseness”; not runny by any means and not even neccesarily creamy, but not dry. I hate the mac n cheese that you can cut into chunks. And a sharpness. Even with the pecorino the Martha recipe lacked any bite. Thanks for any thoughts. Love your site.

]]> By: deb http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1289230 deb Mon, 12 Dec 2011 17:28:35 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1289230 Hi Noelle -- You can always keep the noodles a bit al dente (or, even more so) and it shouldn't get too soggy. Hi Noelle — You can always keep the noodles a bit al dente (or, even more so) and it shouldn’t get too soggy.

]]> By: Noelle http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1288624 Noelle Mon, 12 Dec 2011 14:18:52 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1288624 Hi Deb, If I make this ahead (up to putting everything in the pan) and leave in the fridge for a day before baking, will it be okay? I'm worried that the noodles will turn to mush if I don't bake right away. Thoughts? Thanks! Hi Deb,

If I make this ahead (up to putting everything in the pan) and leave in the fridge for a day before baking, will it be okay? I’m worried that the noodles will turn to mush if I don’t bake right away. Thoughts?

Thanks!

]]> By: shilo http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1259753 shilo Tue, 06 Dec 2011 00:13:19 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1259753 AHh..im making this tonight - but only have Penne! Will this be an issue?! AHh..im making this tonight – but only have Penne! Will this be an issue?!

]]> By: Josh http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1147129 Josh Tue, 15 Nov 2011 22:50:08 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1147129 Thank you so much! As a 33 year-old bachelor, I love this site! I have tried to cook before, and while it's obvious that I cook with love, the results have been mixed and sometimes even completely disastrous. I seem to be the only person in my family who was not born with the Southern Cooking Gene, and actually believed that I was hopeless in the kitchen and resigned to a life of take out, cereal, and sandwiches. Macaroni and Cheese is my favorite food ever, and I happened upon your website and became, well..smitten! Crossing my fingers and hoping for the best, I made this recipe on Friday night, and when I finally tasted the finished product, I could hardly believe that I had made it! Baked Macaroni that was rich and creamy and cheesy all the way through and didn't require preboiling the noodles no less! Since then, I've made your Dulce de Leche Cheesecake Squares (HUGE hit at work!) and have my eye on the Pumpkin and Black Bean Soup next. I'm legitimately excited to go home from work and cook now! Thank you so much for giving me confidence in the kitchen! Who knew Macaroni and Cheese could be so profound?! Thank you so much! As a 33 year-old bachelor, I love this site! I have tried to cook before, and while it’s obvious that I cook with love, the results have been mixed and sometimes even completely disastrous. I seem to be the only person in my family who was not born with the Southern Cooking Gene, and actually believed that I was hopeless in the kitchen and resigned to a life of take out, cereal, and sandwiches. Macaroni and Cheese is my favorite food ever, and I happened upon your website and became, well..smitten! Crossing my fingers and hoping for the best, I made this recipe on Friday night, and when I finally tasted the finished product, I could hardly believe that I had made it! Baked Macaroni that was rich and creamy and cheesy all the way through and didn’t require preboiling the noodles no less! Since then, I’ve made your Dulce de Leche Cheesecake Squares (HUGE hit at work!) and have my eye on the Pumpkin and Black Bean Soup next. I’m legitimately excited to go home from work and cook now! Thank you so much for giving me confidence in the kitchen! Who knew Macaroni and Cheese could be so profound?!

]]> By: Jen A http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1037984 Jen A Fri, 28 Oct 2011 22:17:37 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1037984 Deb, I love this recipe!! I have tried Martha's mac and cheese but didn't think it was worth the time and effort. I needed a mac and cheese for a busy weeknight dinner and this is the one. I love it. It is so simple and delicious. Thanks, I love your site. Deb, I love this recipe!! I have tried Martha’s mac and cheese but didn’t think it was worth the time and effort. I needed a mac and cheese for a busy weeknight dinner and this is the one. I love it. It is so simple and delicious. Thanks, I love your site.

]]> By: Michelle http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1004184 Michelle Sun, 16 Oct 2011 12:40:38 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1004184 I am the laziest of lazy chefs, and I have simplified this recipe even further! I use literally only three ingredients: pasta, half and half, and shredded cheese. If I'm feeling particularly lazy, I'll even use a disposable pan. ;) But even with the reduced ingredients, it comes out simply amazing. It's so easy and great for family parties. We just had one yesterday, and I made a double batch of this - it was a huge hit with the adults and kids alike. Anyway, for anyone who is interested, all I do is pour the pasta into the pan, cover that with a pint carton of half and half (no measuring! told you I was lazy, LOL), mix those together a bit to make sure the pasta is all covered and distributed evenly across the bottom of the pan, and then top with 3-4 generous handfuls of shredded cheese. I don't even bother mixing at this point. I just make a nice thick layer, then cover with foil and pop in the oven for the first 30 min. When it comes out, I sprinkle with another generous handful of cheese (no butter) and pop back in for the last 30 min. It truly doesn't get any simpler. And when I buy the pint of half and half and a disposable pan, I literally have no clean up other than the serving spoon. Deb, thanks for showing me that I don't have to go through all the mess and hassle of making a sauce and cooking my pasta first to make amazing mac and cheese! Is there any better comfort food? I am the laziest of lazy chefs, and I have simplified this recipe even further! I use literally only three ingredients: pasta, half and half, and shredded cheese. If I’m feeling particularly lazy, I’ll even use a disposable pan. ;) But even with the reduced ingredients, it comes out simply amazing. It’s so easy and great for family parties. We just had one yesterday, and I made a double batch of this – it was a huge hit with the adults and kids alike.

Anyway, for anyone who is interested, all I do is pour the pasta into the pan, cover that with a pint carton of half and half (no measuring! told you I was lazy, LOL), mix those together a bit to make sure the pasta is all covered and distributed evenly across the bottom of the pan, and then top with 3-4 generous handfuls of shredded cheese. I don’t even bother mixing at this point. I just make a nice thick layer, then cover with foil and pop in the oven for the first 30 min. When it comes out, I sprinkle with another generous handful of cheese (no butter) and pop back in for the last 30 min.

It truly doesn’t get any simpler. And when I buy the pint of half and half and a disposable pan, I literally have no clean up other than the serving spoon. Deb, thanks for showing me that I don’t have to go through all the mess and hassle of making a sauce and cooking my pasta first to make amazing mac and cheese! Is there any better comfort food?

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