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http://amazingribs.com/recipes/side_dishes
 No self-respecting barbecue joint can call itself "authentic" without Mac 'n' Cheese because it is the perfect wingman for barbecue, especially for barbecue with tomato- based sauces.If you go to the grocery you can find numerous versions in boxes, quick, easy, and loadedwith salt and preservatives. The homemade version is not only better, but better for you.It is time consuming, but worth the effort. It is so good and so addictive, I call it Crack 'n'Cheese.Mac 'n' Cheese is also an important historic dish. The internet is full of unsubstantiatedtales of its invention, including the popular misconception that it was created by ThomasJefferson (see sidebar). The first recipe I can find comes from the book "The ExperiencedEnglish House-Keeper", by Elizabeth Raffald, published in 1769. It contains macaroni,cream, butter, flour, and cheese, much the same as contemporary recipes.Cheesy Mac became an American favorite, especially among children, when Kraft Foodsintroduced the Kraft Dinner in a box 1937. It contained dry macaroni and powdered processed cheese. Just boil water, add the pasta, drain, add milk, margarine, the cheese powder, and bake. It became a popular meal in the US during World War II (1941-1945)when meat, cheese, and milk were rationed. In the 1950s husbands knew their housewives were really stylin' when they riffed on the recipe on the box by addingVelveeta, broccoli, chicken, or even ground beef to make it into a festive entree.The concept of the dish is elegantly simple and brilliant: Chewy tubes of firm pasta filledwith rich creamy cheese that sizzles when it comes out of the oven. Actually a casserole because it is baked, it consists of four components: The pasta, the cheese sauce, the mix-ins, and the topping, and they can be varied endlessly. You can keep it simple by justusing elbow macaroni and one cheese, or amp it up with a cheese blend, tasty mix-ins,and a fun topping.Elbow macaroni is the reliable standard, but there's no reason why you can't use rigatonior penne, a bit larger and capable of holding more wonderful creamy cheese.To make the cheese sauce you have your choice of many cheeses, and I recommendseveral winning combos below. The All American classic is just plain cheddar, but addingzing from fontina, or asiago, or Cougar Gold is encouraged.You can go with the straight cheese sauce, or mix in everything from bacon to bell pepper to lobster. Then there's the topping. You can go chewy gooey with more cheese, or crunchy with croutons.Julia Moskin makes her case in the New York Times: "Resist the temptation to fiddlearound with bread crumbs, corn flakes, tortilla chips and other ingredients that havenothing to do with the dish. When there is enough cheese in and on top of your creation, a
 
 brown, crisp crust of toasted cheese will form naturally. There is nothing more delicious.The moral of the story: When in doubt, add more cheese."You can do this dish ahead by preparing the casserole with the macaroni, mix-ins,toppings, and cheese sauce separately and refrigerate them a day. Don't combine themuntil just before you bake it or things can get soggy. And make extra. It's fine as leftovers.
Macaroni & Cheese Recipe
The secret to great macaroni and cheese is to have a big, rich, gutsy, cheesy flavor. To getthere, you can shred just one cheese or a blend of cheeses with a box grater. With eachcheese you use, you add a layer of complexity. Just be careful, not every cheese will work in this dish. Here are some combos you can try:A)
All American.
To make the classic All American version use medium cheddar or a blend of equal amounts of mild cheddar and sharp cheddar.B)
Italiano.
2 parts fontina, 1 part asiago, 1 part Parmigiano-Reggiano.C)
Ole Smoky.
2 parts smoked cheddar, 1 part smoked goudaD)
Dutch Treat.
Equal amounts edam and gouda.E)
International.
Mix and match from any of the above or try gruyère, manchego, or appenzeller.
Yield.
About 8 servings as a side dish, 4 as a main dish
Preparation time.
1 hour, cooking time 20 minutes.
The Mac
4 ounces by weight of elbow macaroni1/4 teaspoon salt1 quart water 
Optional (but not really) Mix-ins
4 strips bacon1 small onion, chopped1 small sweet red bell pepper chopped into about 1/4" chunks (about 1/3 cup)1 green jalapeño pepper, seeds removed, minced2 cloves garlic, pressed or chopped fine
Topping
2 ounces grated Cheddar cheese1 teaspoon paprika or chipotle powder 
The Cheese Sauce
4 ounces cheese, shredded (see above)2 tablespoons of butter 2 tablespoons all purpose flour 1 1/2 cups whole milk or 2% milk, but not 1% or skim
 
1 teaspoon paprika or chipotle powder for heat1/2 teaspoon black pepper 1/4 teaspoon salt
 About the macaroni.
Rigatoni, ziti, penne, and mostaccioli are fatter tubes than elbowmacaroni, so there is more room inside for cheese and sauce to collect. Other pastaswork fine, especially fusilli (corkscrews) and cavatelli. Click here for a fun website that  shows scores of pasta shapes.
 About the jalapeño.
You may want to omit the jalapeño if kids are eating this dish. Onthe other hand, if you use green jalapeños and red bell peppers, kids and wusses can pluck out the greenies.
 More Optional Mix-ins.
Create your own signatiure Crack 'n' Cheese by adding one or more of these: 1/2 cup chopped cooked lobster, crab, shrimp, or chicken; 1/4 cupchopped sun dried tomatoes (not the kind in oil) soaked in warm water for 30 minutesand drained; 1/4 cup chopped broccoli; 1/4 cup fresh or frozen peas; 1 raw apple, peeled and chopped into 1/4" cubes; or 1/2 tablespoon shredded truffles. For a little kick, add 1/2 chipotle in adobo sauce, chopped fine.
For a creamier version.
Add 3 ounces cream cheese and substitute cream or half and half for the milk.
 About the topping.
You may need more or less topping depending on the diameter of  your pot.
For a crunchy topping.
Melt 2 tablespoons of butter and mix in 1/4 cup plain bread crumbs, panko, croutons, crumbled Ritz crackers, or French's fried breaded onions fromthe can, or a blend. I''m partial to Ritz Crackers with French's Onions.
Optional garnishes.
Sprinkle fresh parsley, chives, or chopped green onions on topbefore serving or you can put them in a bowl on the table for people to use if they wish.Caramelized onions have a big wow factor.
 A secret.
For a brighter yellow color, add 1/4 teaspoon turmeric to the cheese sauce. I also like to add 1/2 teaspoon of mustard powder. In a pinch, you can use a one of those packets of mustard that come with Chinese carryout. Make sure it is fresh. It does not agewell.
Do this
1) Preheat the oven to 400F.2)
Optional Mix-ins.
You can skip the mix-ins, but they really amp this dish up to 11. Ina frying pan cook the bacon over a medium heat until done on one side, turn, and cook until crunchy. Remove the strips and set aside. Eat one strip. Meathead's rule: Alwayscook an extra strip for the chef. Chop the rest into 1/4" chunks. Pour off all the rendered
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