Suggestions on ingredients? no precise please

(no need to copy paste recipes and stick to the basics)

So far I'm thinking of making my cream base with:

heavy cream
real butter
farm fresh egg
_____cheese (suggestions)

and using homemade mac from the farmers market booth

then layering it with extra sharp sargento slices or something better/stronger (suggestions?)


baking on 450 but it feels like it might get too gooey and not creamy enough. I'm thinking my cream base should be liquid and not doey to keep my final product from being gooey but I may be overcompensating for the lack of moisture when the cheese melts?

Suggestions on things to add to cream base would be great.

4/22/2012 3:57:22 PM

Cream base? Hmmmmm.

4/22/2012 3:59:36 PM

Cumin

4/22/2012 4:15:55 PM

vermont white cheddar

4/22/2012 5:29:31 PM

yum^2

http://www.squidoo.com/outback-steakhouse-mac-and-cheese-recipe

4/22/2012 6:10:12 PM

use sharp cheddar

4/22/2012 6:18:20 PM

pepper jack

4/22/2012 6:21:49 PM

I have a high protein cream that can do wonders!

4/22/2012 6:28:55 PM

go time. going with sharp chedder and mammoth cheddar

4/24/2012 5:43:01 PM

eggs aren't needed unless you suck at making a basic bechamel sauce

4/24/2012 5:44:42 PM

English holmes, we are not all cooking whizzes

4/24/2012 5:47:51 PM

Tell me more. Why not put an egg in my bechemal suace to make it richer?

4/24/2012 5:47:52 PM

the "basic" bechamel is made with a roux and heavy cream

you can get fancy and do the traditional by adding a quarter of an onion and bay leave and clove to steep in there while it cooks and thickens (and some white pepper)

but you don't need the egg unless you really just wanna throw shit in it

4/24/2012 5:50:37 PM

Sounds good. Is there a chance the egg can mess up the texture?

4/24/2012 5:57:16 PM

ngredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

4/24/2012 6:01:58 PM

I like the onion and bay leaf, personally. and altons recipe is good. sometimes i use another that starts with evaporated milk.

4/24/2012 6:08:20 PM

^^give Alton his due

4/24/2012 9:20:33 PM

Quote :

"eggs aren't needed unless you suck at making a basic bechamel sauce "

This.

4/24/2012 9:36:34 PM