Friday, March 12, 2010

Mac 'n Cheese (with Veggies)

As always, it's always useful to revisit the classics.

The CC trusts y'all are smart enough to figure out how to add veggies to the béchamel.

(Recipe: link.)


macavity said...

One of our local favorite Caribbean joints hooks up their mac-n-cheese with garlic, cheddar and smoked paprika. They slow cook it in a cast iron skillet like Marcus described and finish it off by browning the top in a broiler. It is so good!! Our home favorite version is what you describe with mushrooms, asparagus and a bit of truffle oil. :o) Next week, there will be a mac-n-cheese run in our household after all this talk.

ShockingSchadenfreude said...

Here is Marcus' question (reproduced) which he put on the earlier post:

I haven't had a lot of luck with baked mac n cheese. It tends to dry up a bit more than I like. When cooked on the stove only (basically all you describe except baking) it stays creamier...

ShockingSchadenfreude said...

The trick is to:

(a) undercook the pasta,
(b) dunk it in the béchamel, and grated cheese right away, and
(c) place it in the (pre-heated) oven ASAP.

I never have a problem with it getting too dry, and I get lovely crispy bits with the top perfectly crusted.

Marcus said...

Thanks for correcting my post...

Sometimes I also think my cheese/cream ratio may be too high. I prefer baked mac/cheese when its done right but stove top-only is more consistent for me.

Also I've been meaning to add "other things" to the mac (vegs or whatever). Need to get around to trying some different things.

ShockingSchadenfreude said...

That's why I don't use cream.

I use a béchamel which I keep on the thin side but then I do like my top to be done crispy.