Macaroni and cheese recipes and which dish or tray to buy

AlienC on 24/12/2021 - 08:56

So I'm going to try my hand at cooking again and this time I really want to try to make a delicious creamy and cheesy mac and cheese.

Any pasta is fine honestly I have tasted some really good pastas that have used penne, linguini, macaroni, etc so that part I have down ok just boil in a pot and add a table spoon of salt.

The next part I will have to experiment.

I am keeping it simple so butter, cooking cream and flour then pour all over.

Lastly grated or shredded cheese most likely cheddar or mozzarella.

My store will be Coles.

My question is do you reckon a round casserole dish or rectangular baking tray will be best.

Traditionally I have seen it served in the rectangular baking dishes.

If anyone has a good cheese pasta recipe like macaroni and cheese or similar I would like to hear your tips and expert advice before I make some rookie mistakes.

I think I will be covering the top in foil and must likely air convection oven cooking it not using the grills to avoid burnt cheese.

This should definitely be much cheaper and better than buying those premade ones from Coles and Woolworths.

Plus my area doesn't have a place that serves pasta and cheese dishes so homemade is the only way to go or travel elsewhere and nobody got time for dat.

Food & Grocery

Comments

  • abb on 24/12/2021 - 09:48
    +1

    Round or rectangular makes practically no difference.

    If you already have some kind of pan that can go in the oven, you could use that.
    Maybe your frypan is oven safe? I've made some great cheesy macaroni in my cast iron frypan.

    If you're set on buying a new pan, think about what other dishes you're likely to make.

  • ms_caz on 24/12/2021 - 11:34
    +5

    You need to make a cheese sauce. Do this by melting butter, stirring in and cooking off flour until it forms a smooth paste. At this stage I would add some mustard- either dried mustard powder or prepared mustard will work. Then slowly and over low heat start adding milk, stirring constantly making sure your mixture does not clump or burn. Once you have a smooth creamy mixture, start adding strong flavoured grated cheese, stirring it in so it melts. You could probably add cream here too but keep it on very low heat. I’m always testing for flavour and texture here, eg salt and pepper etc. when I make Mac n cheese from scratch I fry finely diced onion until it is translucent, then add finely chopped bacon. When these are ready I combine the precooked pasta, bacon and onion and stir in cheese sauce. Add more creamy if it’s not coating the pasta well enough, and then sprinkle more grated cheese over the top, and we like a crunchy crust, so add breadcrumbs as well. You can also dob more butter on top to help with the crust. Then into the oven and usually don’t need to cover with foil because it is already cooked.

    Good luck with it

    • TeutonMaster on 24/12/2021 - 12:16
      +2

      SLOWLY add the milk and stir well, the slower, the more smooth and glossy your sauce will be.. - usually done with milk rather than cream - maybe some cream if you want
      play around with the consistency by adding more milk
      then i too normally add onion and bacon to mine.. but normally put it into the sauce rather than the pasta.. should work out either way..
      i also like to add some pepper (white - not to change colour)
      a mix of cheeses works well.. depending on what you want - stringiness = mozzarella - other cheeses for flavour i.e. cheddar and parmesan
      also more than 1 tablespoon of salt in the pasta water…

    • Slippery Fish on 24/12/2021 - 12:18
      +2

      Soak the onions in the milk, it will pull the acid into the milk giving it more distributed flavor.

  • greatlamp on 24/12/2021 - 13:04

    Premade macaroni and cheese often has the consistency of porridge.

    If you want something that has a bit more texture, choose quality pasta that is high in protein, and only HALF cook it before adding the cheese sauce and putting it in the oven.

    Example: https://shop.coles.com.au/a/national/product/cucina-matese-i…

    As suggested above, make sure you add enough salt to the pasta water, don't just add a few grains, it should taste like seawater.

    If you can afford to, use aged parmesan that you find in the refrigerated section, it is naturally high in msg, and has a lot more flavour
    example: https://shop.coles.com.au/a/national/product/pdo-grated-bag

    You should buy mozzarella in a ball and grate it yourself
    example: https://shop.coles.com.au/a/national/product/la-casa-del-for…

    if will end up costing more than the artificial stuff you buy pre-made in a box, for me it is worth it. Substitute ingredients will be significantly cheaper at Aldi if you have one nearby.

  • Quantumcat on 24/12/2021 - 15:26
    +2

    This is how I make it:

    Dice a few handfuls of bacon finely. Fry it then leave aside.

    Melt 3 tablespoons of butter in a saucepan. Add 2 tablespoons of flour and whisk with an egg whisk until it is a well combined paste.

    Gradually pour in milk (500ml? Maybe) and whisk while pouring. Keep whisking while it thickens.

    Make up some chicken stock with 2-4 cubes and some boiling water (approx 500ml), whisk in.

    Add a packet of macaroni. Stir until cooked (add more water if not enough, but not too much, when finished it ends up a thick creamy consistency not watery)

    Take off heat and stir in half a packet of parmesan and 2 handfuls of grated mozzarella. Use more parmesan or stronger parmesan if you want a stronger flavour. Stir in the fried bacon. And chop some fresh flat leaf parsley and stir in a small handful.

    One of my favourite meals + a salad

  • sam-1966 on 24/12/2021 - 18:51

    This is the easiest I have ever found and never a chance of a taste of flour. I do cook it a little longer than suggested…

    I also fry off bacon in the pasta pot and remove it before cooking the pasta - just infuses the taste a bit. The Philly cream for cooking works really well with it.

    https://www.nigella.com/recipes/members/cobys-donna-hay-s-ea…

    • AlienC on 24/12/2021 - 19:37

      Oh wow no baking required just a saucepan that's pretty easy.

      So just milk, cream and cheese in a pan wait while the macaroni is also in the pan after its cooked or is this sauce made separately by itself without the pasta in the pan.

      I got confused there.

      • Quantumcat on 24/12/2021 - 23:10
        +1

        Mine is just a saucepan too, no baking and I guarantee delicious ^

        • AlienC on 24/12/2021 - 23:38

          i gotta try this but i feel like i will take it off the heat too early or too late

          • Quantumcat on 24/12/2021 - 23:55

            @AlienC: It's not hard, just eat some every few mins until it is cooked

            • AlienC on 25/12/2021 - 01:09

              @Quantumcat: Can I skip the egg to make it vegetarian when I am whisking the flour or is the egg needed.

              Living in a vegetarian household but I myself am not so trying to keep it simple vegetarian as much as possible especially if home cooking.

              • Quantumcat on 25/12/2021 - 01:23

                @AlienC: No egg in my recipe. Just have to leave out the bacon. Fried mushrooms might be a nice replacement, or fried crispy halloumi maybe.

                Edit: I see the confusion, by "egg whisk" I mean something like this: https://www.house.com.au/baccarat-id3-egg-whisk

                • AlienC on 25/12/2021 - 02:48

                  @Quantumcat: Yeah I just realised my mistake.. sorry might be a long day hehe.

                  Mmm mushroom sounds good. Can't wait to try this I am honestly just scared of making the roux as I have never tried it before but should be alright.

                  So butter in a pan then add flour when melted then add milk when all constituted together then just keep cooking till thick?

                  Then add to cooked pasta and thats it?

                  Maybe I guess can add some shredded cheese on top of finish result then microwave for 1-2 minutes or until cheese melts then maybe garnish if I feel fancy.

                  • Quantumcat on 25/12/2021 - 09:28

                    @AlienC: Nearly - you add chicken (or vegetable) stock to the roux and you add the pasta dry so it cooks in the sauce. Then you stir the cheese in it so it melts and mixes in. Don't need to microwave. Also the parsley is important, it makes it taste extra good.

      • sam-1966 on 25/12/2021 - 10:43

        Cook the macaroni first, then add the ingredients to it.

        • Quantumcat on 25/12/2021 - 14:21

          Don't do that, it'll get soggy

  • AlienC on 08/01/2022 - 02:53
    Merged from Best Mac and Cheese Recipe You Know Looking for Recommendations

    Decided to try make the delicious mac and cheese recipe using cheapest ingredients from coles since $2 delivery is unbeatable so wondering if anyone knows what ingredients to use or avoid for mac and cheese.

    So far this is my list that I am going to give a try.

    Coles Thickened Cream 300mL $2.00

    Coles Full Cream Milk 2L $2.60

    Coles Tasty Light Shredded Cheddar Cheese 700g $6.60

    Coles White Plain Flour 1kg $1.25

    Coles Durum Wheat Pasta Macaroni 500g $1.00

    I already have some leftover devondale butter at home so just gonna use that

    My inspiration for this endeavour

    https://www.youtube.com/watch?v=sn2vSehRHZQ

    https://www.youtube.com/watch?v=S-oDb94T1jk

    https://www.joshuaweissman.com/post/1-dollar-mac-and-cheese

    https://www.joshuaweissman.com/post/homemade-mac-and-cheese

    Probably gonna start small and do the simple one first before trying anything to adventurous

    Hopefully this will fit a good enough serving that I can put in the fridge and microwave later

    https://shop.coles.com.au/a/lithgow/product/pyrex-deper-baki…

    I actually don't know what nutmeg taste like so am leaving it out for now.. if something is missing maybe i will add it back in

    I have salt and maybe some pepper around so don't need that

    Anybody can highly recommend any specific items or anything to avoid

    I do like it extra creamy and cheesy but for now just sticking to coles shredded cheese for super lazy and super cheap

    If it turns out a success might try with better quality ingredients or the fancy way

    • Hybroid on 08/01/2022 - 03:25

      Chives need to be on your list to accentuate the cheese flavour and you should get some proper melty cheddar/mozz mix, not tasteless "tasty cheese".

      • AlienC on 08/01/2022 - 05:29

        Coles links would be helpful for me if you know of any Coles items as that will be my shopping options.

    • Dannyboyy on 08/01/2022 - 03:56

      Please, for the love of God, used smoked gouda or a smoked cheese, plus a crumb on top.

      • AlienC on 08/01/2022 - 05:31

        If you can supply Coles links I can try it out.

    • spackbace on 08/01/2022 - 04:09
      -1

      Hopefully this is a sometimes thing, and not a regular occurrence…

      • AlienC on 08/01/2022 - 05:31

        Yeah just wanted to try it out won't be doing this every day.

    • Mokr on 08/01/2022 - 05:28

      Start simple. No one wants a max and cheese with too much stuff

      And did you not read they suggest you do not buy shreeded cheese as it makes the mac chunky.

      Instead shreed your cheese

      • AlienC on 08/01/2022 - 05:30

        Oh damn. Well I was going for something foolproof at first and easy as shredding cheese has been umm not desirable.

        • SBOB on 08/01/2022 - 07:47

          You find grating cheese too difficult?

          • AlienC on 08/01/2022 - 08:12

            @SBOB: Some days yes work is killing me exhausting me I can barely make food some days

            • SBOB on 08/01/2022 - 08:25
              +1

              @AlienC: Grating cheese is arguably the easier of the steps when making a roux and subsequent cheese sauce…

            • spackbace on 08/01/2022 - 12:57

              @AlienC:

              In a large pot, add unsalted butter and heat over medium heat until melted. Once melted, whisk in all-purpose flour and cook for 1 minute while stirring often. Gradually stream in whole milk and heavy cream while whisking.

              Once thickened, add in the mixed grated cheeses (1.5 cups at a time) and whisk until melted and combined. Season to taste with salt and an optional pinch of grated nutmeg.

              Those steps are gonna be far harder than grating cheese, just fyi

              Whenever your weekend is, just knock up a batch then, including grating cheese

        • Mokr on 08/01/2022 - 08:48

          Use a food processor

        • bluesky on 08/01/2022 - 16:18

          Don't worry too much, the shredded cheese will melt. Just keep it in the pot under low heat a bit longer, and stir.
          I just tried - my first attempt too - and I just roughly cut the cheese from a block, and broke them a bit with hands - not even grated. It worked :-)
          If you want, break the shredded cheese a bit more.

          • AlienC on 08/01/2022 - 19:45

            @bluesky: OK that's good yeah I thought cheese is just cheese eventually it will break down and melt into the right consistency and if it starts to burn just add cold milk.

    • sharkyoz on 08/01/2022 - 08:02
      +1

      add a crumb on top made of fried shredded prosciutto,parsley,parmesan and bread crumbs, delish

    • Jimothy Wongingtons on 08/01/2022 - 08:10
      +1

      Mmm love the sound of macaroni in a pot

      • AlienC on 08/01/2022 - 08:13

        Same here

    • Peter Enis on 08/01/2022 - 09:04
      +5

      You posted this exact same topic like 2 weeks ago.

      • AlienC on 08/01/2022 - 19:07
        -2

        Yeah my memory has been scarily failing me recently.. Early on set alzheimers?

    • Quantumcat on 08/01/2022 - 09:05
      +2

      You need a stronger tasting cheese (which is why I suggested part mozzarella part parmesan) otherwise either you can't taste the cheese or you have to put too much in, ruining the consistency.

      You don't need cream

      You also really need flat leaf parsley, makes a massive difference

      • morse on 08/01/2022 - 13:03
        +2

        Agree with these suggestions. I also put mustard in mine as well to add a bit of a different flavour and stop it being too bland.

    • holdenmg on 08/01/2022 - 09:26
      +1

      Coles have a recipe.

      https://www.coles.com.au/inspire-and-create/recipes-tips-ide…

    • bluesky on 08/01/2022 - 15:25
      +1

      If you like extra creamy, why not get the normal instead of light cheese? It will be richer. And as Quantumcat said, the Thickened Cream is optional. I suppose you can put in more of the cheese if you drop the cream, to compensate a little.

      I eat pasta regularly, but have never tried roux before. Reading the simple Coles recipe posted above by holdenmg, on a whim, I felt like having a go. Was a bit difficult to judge at the beginning if the lumpiness was a problem - but luckily when adding more milk, eventually it became smooth. Instead of butter, I tried with olive oil - seems OK. I have no reference as to the right consistency, it seemed a bit thick when stirred into the spirals. Will adjust next time.

      Even though I use spirals (what I have) instead of macaroni, this mock mac and cheese - a first attempt - was quite satisfying :-)
      Thanks to all contributors. I learnt something new. And good luck, OP.

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