I actually like white sauce better. Prefer a Creamy Sauce too. Bonus points if you can make the sauce gluten free, to have a flexible dish for all guests.
| by Anonymous | reply 33 | July 1, 2020 10:20 PM |
Fuck the gluten free guests without lube.
| by Anonymous | reply 1 | November 5, 2019 1:29 AM |
Op here, I would like all recipes.
As for me, I am thinking about bringing an elegant Mac and Cheese dish to my seasonal potlucks. I prefer a gluten free sauce/recipe, so everyone can eat it. I will probably use Penne, and not Macaroni.
| by Anonymous | reply 3 | November 5, 2019 1:34 AM |
I just made this last night, and it was really easy.
Boiled the macaroni then drained it, put in half a stick of butter, poured in a little bit of milk, then added half a cup of parmesan cheese. Salt and pepper.
It was easy, cheesy, and very delicious.
| by Anonymous | reply 4 | November 5, 2019 1:43 AM |
I see this thread ending with switchblades and bloodshed.
| by Anonymous | reply 5 | November 5, 2019 1:45 AM |
PENNE and cheese? Good gawd. Stop putting on airs.
| by Anonymous | reply 7 | November 5, 2019 2:24 AM |
Would cornstarch or arrowroot be gluten free? I make a white sauce with 1 teaspoon of butter, 1/2 T flour, and about 1/2 cup of whole or 2% milk. Add garlic salt, pepper, dash of red pepper flakes, mustard, A-1 sauce. I use sharp cheddar cheese as you need less of it. Sometimes add pepper jack as well.
| by Anonymous | reply 8 | November 5, 2019 2:24 AM |
I used to crave mac and cheese but lately it's blah ! I wish someone on DL could revive my interest with recipe suggestions.
| by Anonymous | reply 9 | November 5, 2019 2:35 AM |
What are the gluten-free going to put the sauce on? Rice cakes?
| by Anonymous | reply 10 | November 5, 2019 2:36 AM |
I prefer shells or cavatappi. Bacon, a touch of prepared mustard, and a blend of cheeses--smoked gouda, extra sharp cheddar and whatever else you like. Panko and bacon on top. You can add a little cream cheese to the sauce for decadence
| by Anonymous | reply 11 | November 5, 2019 3:01 AM |
This sounds gross but a can or two of cream of chicken soup, a couple tablespoons of mayonnaise, quarter cup of sour cream. I used to try to use fancy cheeses but the best is the Kraft shredded that has some cream cheese mixed with it, then put cooked noodles, salt, pepper, paprika and everything in a baking dish, sprinkle with bread crumbs and bake at 350 for 25 minutes.
| by Anonymous | reply 12 | November 5, 2019 3:04 AM |
I'm sorry --- didnt see you said gluten free. My recipe is definitely for fatties. 😬
| by Anonymous | reply 13 | November 5, 2019 3:06 AM |
r13 What does gluten have to do with "fatties?"
| by Anonymous | reply 14 | November 5, 2019 3:20 AM |
R10, Gluten free pasta or pan fried vegetables and sliced tomatoes.
| by Anonymous | reply 15 | November 5, 2019 3:22 AM |
R13 - I'm just saying my recipe is very carb heavy/fattening. That's why I only make it if I bring it somewhere, so that I dont have access to it. I dont have one, for example, that tried to replace the pasta with cauliflower, etc.
| by Anonymous | reply 16 | November 5, 2019 3:23 AM |
You could also serve my low-cal cheese sauce over gluten-free toast like Ezekiel bread imitating Welsh Rabbit or is it Rarebit?
| by Anonymous | reply 17 | November 5, 2019 3:25 AM |
Open a can of Tuna to give the mac and cheese a nice fishy taste. Or I could just open my legs?
| by Anonymous | reply 18 | November 5, 2019 3:27 AM |
[quote] It was easy, cheesy, and very delicious.
Your recipe sounds easy and good, R4. Thanks for not saying "easy peasy."
| by Anonymous | reply 19 | November 5, 2019 4:02 AM |
This really works. Cook a 1/2 a box of Ancient Harvest shells, which are gluten-free. For your sauce, heat and combine a cup of milk and 8 oz of cream cheese. Once the milk is hot, add 8 oz shredded extra sharp or sharp white cheddar (shred it yourself; the bags have cellulose blended in with the cheese so the shreds don't clump.) Add a speck of cayenne and powdered prepared mustard. Taste to check seasonings. Blend cheese sauce and pasta. Top with a mix of parmesan cheese, gluten-free bread crumbs and more cheddar. Bake for 40 min at 350. Keep mac covered with foil until last 15 minutes to brown. This is for mac as a side dish. If it's the main course, double the amounts. Feel free to blend in additional cheeses like smoked gouda or fontina.
Cream cheese works for all cheese sauces including al fredo.
| by Anonymous | reply 21 | July 1, 2020 8:01 PM |
Cook on top of the stove. Don’t bake. Add room temp heavy cream or half& half when almost finished cooking. The soupy version
| by Anonymous | reply 22 | July 1, 2020 8:04 PM |
America's Test Kitchen has a terrific Simple Stovetop Mac and Cheese recipe. You cook the pasta in the milk, and the starch from the former thickens the latter. Then you add the cheeses and anything else if you're fancy. I'm sure the recipe is behind ATK's paywall, but maybe you can find it on someone's blog. It really does work and only uses the one pot (unusual for ATK).
| by Anonymous | reply 23 | July 1, 2020 8:41 PM |
This simple stovetop macaroni and cheese recipe is from America's Test Kitchen.
Ingredients 1 ½ cups water 1 cup milk 8 ounces elbow macaroni 4 ounces American cheese, shredded (1 cup) ½ teaspoon Dijon mustard Small pinch cayenne pepper 4 ounces extra-sharp cheddar cheese, shredded (1 cup) ⅓ cup panko bread crumbs 1 tablespoon extra-virgin olive oil Salt and pepper 2 tablespoons grated Parmesan cheese Directions Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine. Transfer panko mixture to small bowl. Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle panko mixture over top. Serve immediately.
Tips/Techniques
Barilla makes our favorite elbow macaroni. Because the macaroni is cooked in a measured amount of liquid, we don’t recommend using different shapes or sizes of pasta. Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese. Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor, we combined it with more-flavorful extra-sharp cheddar. A bit of mustard and cayenne pepper added piquancy. We cooked the macaroni in a smaller-than-usual amount of water (along with some milk), so we didn’t have to drain it; the liquid that was left after the elbows were hydrated was just enough to form the base of the sauce. Rather than bake the mac and cheese, we sprinkled crunchy, cheesy toasted panko bread crumbs on top. Our simplified mac and cheese recipe takes only about 20 minutes from start to finish.
| by Anonymous | reply 24 | July 1, 2020 8:50 PM |
OP, you sound a little bit insufferable with your elegant, gluten-free, penne and cheese "seasonal potluck" dish.
Unless your potluck crowd really appreciates twists on classics, I'd stick with macaroni or a small-ish pasta shape. Penne is huge. I prefer stovetop mac/cheese. A baked mac/cheese that is not dry seems to be hard to do.
| by Anonymous | reply 25 | July 1, 2020 8:56 PM |
I buy two boxes but only use the macaroni from one. It's so much better with two cheese powder packages plus butter and milk (or water and nothing if it's the end of the month!). Sometimes I add hot sauce if I am feeling wild.
| by Anonymous | reply 26 | July 1, 2020 8:59 PM |
I've made this recipe from Ina Garten. Didn't use the truffle butter as its hard to find where I live.
Offsite Link| by Anonymous | reply 27 | July 1, 2020 9:00 PM |
Here's another one from Ina that's more mainstream.
Offsite Link| by Anonymous | reply 28 | July 1, 2020 9:04 PM |
Best is cacio e pepe, baby
no butter, just pecorino AND Parmigiano and pasta water
Offsite Link| by Anonymous | reply 29 | July 1, 2020 9:10 PM |
[quote] It really does work and only uses the one pot (unusual for ATK).
It's only one pot if you exclude the topping, which has to be made in a nonstick skillet.
| by Anonymous | reply 30 | July 1, 2020 9:14 PM |
Speaking of cacio e pepe -- I found some of this at Aldi and am looking forward to trying it.
Offsite Link| by Anonymous | reply 31 | July 1, 2020 9:19 PM |
I have used this for YEARS! Saw it on the old Isaac Mizrahi show.
Ingredients:
1 lb. macaroni (cooked)
2 cups white sauce*
2 cups yellow cheddar
2 cups Muenster cheese
White Sauce:
2 cups heavy cream
2 cups milk
8 tablespoons butter
6 tablespoons flour
Heat the milk and cream together to a boil. Melt butter in saucepan. When melted, add all the flour, stirring constantly. Let cook for 4 to 5 minutes, continuing to stir. Remove from heat, and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350-degree oven until slightly brown and bubbly on top -- 25 to 30 minutes.
| by Anonymous | reply 32 | July 1, 2020 9:23 PM |
Add some crispy bacon. Every things better with bacon
| by Anonymous | reply 33 | July 1, 2020 10:20 PM |
