Industrial Strength Mac and Cheese

Ingredients

Directions

Mac and cheese is one of those things that is just about universal.  You find it at Schools.  You find it at fast food places.  There are even 4 star restaurants that serve lobster and truffle mac and cheese.  There are so many variations that it is hard to keep up sometimes.

As a Chef, I am asked to make mac and cheese fairly often.  I have a recipe and technique that I have used for years with great results, and easy substitutions.

You will need:

Macaroni noodles, wheat or brown rice

Shredded cheese, cheddar, parmesan, Colby…

Sour Cream or Yogurt

Oil, Olive works great

Seasonings including salt, pepper, garlic salt, thyme, nutmeg or whatever you want to use

Equipment:

Pot and strainer for noodles

Bowls for holding the noodles and cheese filling

Deep baking dish

Parchment paper

Technique:

Warm the oven at 350f.  Boil the noodles, straining them when they get to be about al dente (with some firmness when you bite into a noodle). Toss oil on the noodles to keep them from sticking. Place to the side.

In a separate bowl, Mix 1/2 half of the cheese and the sour cream or yogurt together until it is fairly smooth.  Add your seasonings at this point.  I like to add nutmeg to make a cheater’s béchamel sauce taste.  Set to the side.

Line the baking pan with the paper.  This will keep the little cheese crunchies from welding themselves to the side of the pan.  Put a little oil onto the paper to coat the bottom.  Don’t worry if it slides, the rest of the ingredients will keep it steady.  Put a layer of shredded cheese on the bottom of the pan.  Put a layer of the noodles in the pan, making sure you push them into the corners.  Spread the creamy cheese sauce over the noodles, making sure to get to the edge.  Top with more shredded cheese.

Cook the Mac and Cheese until the cheese on top is as done as you like it.  I find about 30 minutes is about right, but your experience may vary.

When serving, you can cut the much wanted crispy top up, put it on the plate and then put the not so crispy noodles that were under it on the plate.  This keeps the portion size consistent, and those who like the crispy cheese know they will be able to have some with out it getting mixed in.

Variations I recommend include: taco/Mexican seasoning in the creamy layer; a can of pumpkin in with the creamy layer to hide veggies in the meal; NOT using tofu or soy cheese as it will not have a good mouthfeel for most people after being cooked in this form.

I did not use any amounts because this can work for a 1 cup serving all the way up to multiple hotel pans worth of the Mac and Cheese.  And, yes, individual Mac and Cheese cups are divine with this technique – just don’t use the paper to line the cup and expect to have to do a little scrubbing.

Enjoy!

Have some leftover noodles?  Try the Mac and Egg recipe.