Cheesy Mac and Cheese

 

Ooey-Gooey Macaroni and Cheese

BY  Chris Scott

Published in Epicurious

October 29, 2022

Note from Cook - This Macaroni and cheese won TIME OUT New York magazine's "Best Mac and Cheese" contest back in 2017. It has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind. I like using medium pasta shells, which allow the cheese and bechamel to thoroughly coat the outsides as well as really work their way into the nooks and crannies.

Recipe was excerpted from 'Homage' by Chris Scott

Note from Melissa - I thought it might be too cheesy but it was perfect.  I cooked it in a 10x15 because that gives me lots of golden, chewy crust.

 

Ingredients

Serves 8

½ cup (113 g) butter

½ cup (70 g) all-purpose flour

5 cups (1.2 L) milk

3 Tbsp. garlic powder

4 cups (120 g) coarsely grated Parmesan cheese

1 lb (455 g) macaroni shells, cooked according to package directions

3 cups (240 g) shredded Monterey Jack cheese

3 cups (240 g) shredded Cheddar cheese

Step 1  Preheat the oven to 350°F.

 

Step 2  In a large saucepan over medium heat, melt the butter. Add the flour, whisking constantly, until thoroughly combined and lightly browned, about 5 minutes. Add the milk and garlic powder, bring to a boil, and lower to a simmer. Cook until a creamy béchamel forms, 6 to 8 minutes. Turn off the heat and whisk in the Parmesan cheese, stirring until thoroughly combined.

 

Step 3 Fold the cooked macaroni shells into the béchamel, then pour into an ungreased baking dish.

 

Step 4 In a bowl, combine the Monterey Jack and Cheddar cheese. Sprinkle evenly over the casserole. Bake for 40 minutes, or until the cheese is melted and the top is golden brown.

 

Cook's note: Pouring oil into pasta cooking water is a pet peeve of mine, because nothing will stick to oily pasta, especially not a gooey, slithery cheese sauce. Don't do it here. (Apply oil to other pastas after cooking only, as in the dressing for a cold pasta salad.)

Maple Chili from USA Today

Vermont Maple-spiked Chili with Cheddar Stars - Jane and Michael Stern - Chili Nation

This chili is simple and not very hot. Kids like chili with some sweetness and the cut out stars on top make it festive. You can make it ahead or double it. Serve with white rice and corn bread.

1 lb. dried cranberry beans or kidney beans (for speed you can substitute 4 C drained canned beans)
1 C chopped onions
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 lb. ground chuck
1 1/2 tsp black pepper or 1 Tbsp maple pepper
1 1/2 tsp salt
3 Tbsp chili powder
1 tsp. ground allspice
15 oz. can tomato sauce
1/2 c pure maple syrup
12 slices sharp cheddar cheese (2"x2"x 1/4")

Soak the beans overnight; descard any bad beans and stones. Rinse the beans and place in a large pot with fresh water. Cook 1 hour, until tender. Drain and reserve 4 cups of beans.

In a Dutch overn, saute onions and garlic in oil until soft. Add meat, stirring to keep it loose and crumbly, and cook until browned. Drain and descard fat. Add pepper or maple pepper, salt, chili powder, allspice, tomato sauce, maple s;yrup and 2 c water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, for 30 minutes. Add the reserved beans and cook 15 minutes more.

Use a cookie cutter to cut stars from the cheese slices, or cut freehand. To serve, spoon the chili into bowls and top each with 2 or 3 stars.  Makes 10 Cups- serves 6 as main course.

Sour Cream Scalloped Potatoes

12 large potatoes or 2 bags (24 oz.) frozen hashbrowns
2 cans (10 3/4 oz.) Cream of Chicken Soup
2 cups Sour Cream
1 cup grated Cheddar Cheese
1/2 cup melted butter
1/3 cup chopped onion

Topping
2 cups corn flakes (crushed)
2 Tbsp. melted butter

Boil potatoes for 30 minutes (until just tender). Cool. Peel and grate or thinly slice potatoes into 10X14 pan. While potatoes cook melt butter add onions and cook until tender.  Combine butter and onion with rest of the ingredients except topping and gently blend into potatoes.  Combine cornflakes and butter for topping and sprinkle on top.  Bake at 350* for 30 minutes.

AU GRATIN POTATOES

     My mom made these for our Father's Day dinner last Sunday.  Grandpa Ike has a subscription to America's Test Kitchen Magazine and these are their tips:
*Use russet potatoes so that you have the right amount of starch for a firm casserole.
*Slice the potatoes thin so that it doesn't take too long to cook. They suggest a mandolin slicer.
*Use cream instead of milk so your sauce doesn't curdle and then thin it with chicken broth so that your sauce isn't too rich.
*A mix of Cheddar, Monterey Jack, and Parmesan cheeses made the sauce taste cheesy and authentic without it getting too greasy. The corn starch makes it so it doesn't clump.

Au Gratin Potatoes
Ingredients:

5 oz. sharp cheddar cheese, shredded, about 1 1/4 cups                  
5 oz. Monterey jack cheese, shredded, about 1 1/4 cups
1 oz. Parmesan cheese, grated, about 1/2 cup
2 t. cornstarch
3 pounds russet potatoes, about 6, peeled and sliced 1/8 inch thick (a mandolin works great for this)
salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth

Directions:

Adjust oven rack to middle position and heat oven to 350. Toss the cheeses and cornstarch in large bowl until evenly coated. Shingle half of the potatoes in large gratin dish (2-3 quart), sprinkle evenly with 1 cup of the cheese mixture, 3/4 t. salt, and 1/4 t. pepper. Top with remaining potatoes, 3/4 t. more salt and 1/4 t. more pepper. Mix the cream and broth in large measuring cup and pour over the potatoes. Top with the remaining 2 cups cheese mixture. Bake until golden brown and a fork inserted into center meets little resistance, 70 to 90 minutes. I personally like mine a little runny so cook just until potatoes are done.
Let cool for 10 minutes and serve. Serves 6