Comments on: martha’s macaroni-and-cheese http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/ Wed, 23 May 2012 12:59:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Anna http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1889689 Anna Tue, 22 May 2012 15:06:17 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1889689 I made this in a crock pot last night and it was PERFECT!!! Just thought some others might want to know. I find that this recipe for the oven requires numerous pans and utensils and is just a mess to make! The crockpot method uses just the crockpot and was very easy!!! Here's how I did it: I melted the butter in the crock pot. Then, added the flour. Then, added 1 cup of warm milk. After making sure it was not lumpy, I added 4 more cups of milk (cold). Then, I added the spices, grated cheese, and UNCOOKED noodles!!! I stirred every now and then. Finally, after an hour and a half or so, the noodles were very close. I turned off the crockpot and took off the lid. THIS WAS WONDERFUL! I will always make it this way now!! :0) I made this in a crock pot last night and it was PERFECT!!! Just thought some others might want to know. I find that this recipe for the oven requires numerous pans and utensils and is just a mess to make! The crockpot method uses just the crockpot and was very easy!!! Here’s how I did it:

I melted the butter in the crock pot. Then, added the flour. Then, added 1 cup of warm milk. After making sure it was not lumpy, I added 4 more cups of milk (cold). Then, I added the spices, grated cheese, and UNCOOKED noodles!!! I stirred every now and then. Finally, after an hour and a half or so, the noodles were very close. I turned off the crockpot and took off the lid. THIS WAS WONDERFUL! I will always make it this way now!! :0)

]]> By: marybeth http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1870120 marybeth Wed, 16 May 2012 16:21:30 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1870120 This has been my go to for quite a while. It does cost some dollars to make . . . .but my family would say it is worth every penny . . . . the Gruyere and White Cheddar are what makes this so special and the "loads of sauce" problem people seem to be struggling with IS INDEED what makes it lovely when re-heated and creamy beyond your dreamy when fresh out of the oven. I have never met a toddler - teenager or adult that does not think this is the BEES KNEES. I have catered funeral and wedding receptions and made this for them all - it is always a huge hit! This has been my go to for quite a while. It does cost some dollars to make . . . .but my family would say it is worth every penny . . . . the Gruyere and White Cheddar are what makes this so special and the “loads of sauce” problem people seem to be struggling with IS INDEED what makes it lovely when re-heated and creamy beyond your dreamy when fresh out of the oven. I have never met a toddler – teenager or adult that does not think this is the BEES KNEES. I have catered funeral and wedding receptions and made this for them all – it is always a huge hit!

]]> By: Humanus Genus http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1860698 Humanus Genus Sun, 13 May 2012 08:24:40 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1860698 Oh one more thing - I had to bake this about double the amount of time suggested even though I only used half the amount. I used gluten free pasta which cooks in the same amount of time as normal pasta but even still it was still crunchy, will boil it longer next time. I bought Gruyere for the first time to make this but it was really expensive so would there be any penalty in just using good ol' parmesan next time? They do taste similar. Oh one more thing – I had to bake this about double the amount of time suggested even though I only used half the amount. I used gluten free pasta which cooks in the same amount of time as normal pasta but even still it was still crunchy, will boil it longer next time. I bought Gruyere for the first time to make this but it was really expensive so would there be any penalty in just using good ol’ parmesan next time? They do taste similar.

]]> By: Humanus Genus http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1860680 Humanus Genus Sun, 13 May 2012 08:17:24 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1860680 I halved the ingredients again and we still had enough for lunch - definitely going to double it next time as I don't see how I could get sick of this! Just one note, definitely worth the wait to reheat this in the oven instead of the microwave as the bread on top goes chewy. Also I steamed some baby endive (the only green I had on hand) and cooked some diced chicken and stirred it in before baking and it was great - definitely didn't find that there was too much milk - in fact mine could have probably used a bit more... I plan on making this again very soon! I halved the ingredients again and we still had enough for lunch – definitely going to double it next time as I don’t see how I could get sick of this! Just one note, definitely worth the wait to reheat this in the oven instead of the microwave as the bread on top goes chewy. Also I steamed some baby endive (the only green I had on hand) and cooked some diced chicken and stirred it in before baking and it was great – definitely didn’t find that there was too much milk – in fact mine could have probably used a bit more… I plan on making this again very soon!

]]> By: deb http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1839299 deb Sun, 06 May 2012 20:00:57 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1839299 This recipe is the one I photographed. (I promise, I have absolutely nothing to gain by misleading readers!) There is an incredible amount of sauce in this recipe -- I am surprised it's not visible in photo #2, 6, and the final photo -- but we find it to be just right once baked up. It also allows the dish to be reheatable without becoming dry. This recipe is the one I photographed. (I promise, I have absolutely nothing to gain by misleading readers!) There is an incredible amount of sauce in this recipe — I am surprised it’s not visible in photo #2, 6, and the final photo — but we find it to be just right once baked up. It also allows the dish to be reheatable without becoming dry.

]]> By: Chris http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1838669 Chris Sun, 06 May 2012 15:27:17 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1838669 I have to agree with ChristineMM above, surely there's a typo? The mac is swimming in a pool of runny sauce, looks nothing like your picture. The milk amount can't be right… I have to agree with ChristineMM above, surely there’s a typo? The mac is swimming in a pool of runny sauce, looks nothing like your picture. The milk amount can’t be right…

]]> By: deb http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1821404 deb Mon, 30 Apr 2012 14:40:12 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1821404 Hi Tracy -- Not at all. You'll probably want at least 12-inch cast iron skillet. (Sorry, I didn't do the volume math exactly so it could be off, but eyeballing it, that would be my guess.) Hi Tracy — Not at all. You’ll probably want at least 12-inch cast iron skillet. (Sorry, I didn’t do the volume math exactly so it could be off, but eyeballing it, that would be my guess.)

]]> By: tracy http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1819039 tracy Sun, 29 Apr 2012 21:32:15 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1819039 Deb -- i was trying to cut down on dishes and labor a bit, and was thinking that maybe i could make the cheese sauce in a cast iron skillet, pour the macaroni into that, stir, and then place the skillet directly into the oven. Do you think that would be problematic?? thanks! Deb — i was trying to cut down on dishes and labor a bit, and was thinking that maybe i could make the cheese sauce in a cast iron skillet, pour the macaroni into that, stir, and then place the skillet directly into the oven. Do you think that would be problematic?? thanks!

]]> By: Ashley http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1818358 Ashley Sun, 29 Apr 2012 15:47:28 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1818358 This might be my favorite go to classic mac & cheese recipe now. I made half the amount and swapped the bread cubes for Panko because I just love the texture of the crumbs. I drizzled them with the melted butter first and they all came out so crispy and golden. I also traded the elbows (couldn't find Rigate) for Pipe Rigate since they are so similar. The pasta is a wider tube so each piece was like a pocket of melted cheese sauce. Freakin' awesome!!! Thank you!!! This might be my favorite go to classic mac & cheese recipe now. I made half the amount and swapped the bread cubes for Panko because I just love the texture of the crumbs. I drizzled them with the melted butter first and they all came out so crispy and golden. I also traded the elbows (couldn’t find Rigate) for Pipe Rigate since they are so similar. The pasta is a wider tube so each piece was like a pocket of melted cheese sauce. Freakin’ awesome!!! Thank you!!!

]]> By: Jane http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1757620 Jane Sat, 07 Apr 2012 01:06:08 +0000 http://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/#comment-1757620 Yum Yum Yum! We halved this as well and it made a ton of mac and cheese! Very saucy, which was lovely. Thanks Deb :) Yum Yum Yum! We halved this as well and it made a ton of mac and cheese! Very saucy, which was lovely. Thanks Deb :)

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