The Best Mac & Cheese Ever!!!
 

2# of Macaroni
1# of Velveeta Cheese
5oz. Of Phial. Cream Cheese
4oz. Heavy Cream
2oz. Reggiano Parm.
1oz. Sweet Butter

Step 1
Cook the Macaroni
Step 2
In a Large Bowl over a double boiler combine all the ingredients. Stir occasionally until smooth.
Step 3
Pour on top of the Cooked Macaroni and drained Macaroni. Stir to incorporate.
Step 4
Add the butter and again mix well. Place in bowls.
Notes: You can serve immediately, or you can place under a salamander to brown the top.
Will keep for a week or more well covered.
Add a little Sirchie for a kick, or some truffle butter.
For reheats, just place in a 350^F oven until ready. About 15-20 minutes.

Yum, sounds a lot like my homemade version but I never thought to add the cream cheese, and I've used half and half instead of heavy cream.

I know this will sound odd, but I sprinkle oregano in mine when mixing all the ingredients into the pasta.

Haven't made this in ages...hmmmm.

Uhh Chef, not all of us own salamanders, in fact, I'd wager you're the only one on the website that actually owns a salamander.;)

For those without a salamander in their kitchen you could use your broiler oven....;)


TS

Ok, that's one question down.

Now, what is "Sirchie"? :confused:

Sriracha??

I own a salamander. I use him to control my badger...

Crap, and I thought it was some type of amphibian!! :D

Mr. Penn
That sounds good, but the best I ever had was made with Hoop Cheese. I dont know what else was in it but who cares it had Hoop Cheese. That stuff makes great grilled cheese sandwiches too.

LOLOL. I'll have to trust you on that one - think it might be illegal in my county. :D

I like the Lobster Mac and Cheese at O in Laconia, NH. They serve the same thing at the sister restaurant, Canoe.

Nice Marmot! Best Mac and Cheese I have ever had was found at the Tuesday and Friday night BBQ's on the patio by the outside bar of the Two Turtles Inn located in George Town, Great Exuma, Bahamas. It was all "smooshed" (a technical cooking term) down with no space from hollow macaroni and baked with a crusty brown top. Delicious with the BBQ'ed chicken. I wish the Two T's would reopen!!!!

Penn
Looks like my mothers way to the Tee. I have to use 1/2 & 1/2 sometimes due to supply issues. She also liked to put buttered bread crumb's mixed in a little of the cheese and pour it on top and bake it until toasted. I love the crust. As a guy who likes to eat I learned all her recipe's and use them all the time. My sisters never wanted to cook until they got married. They are still jealous that my cooking is better then theirs. Hell a Guy can not rely on a Woman to feed him so he needs to be self sufficient.
Thanks for the post...

Sriracha Is an east asia pepper sauce. Very Hot, I only use a touch.

SF BHT you must share your mothers recipes...Desserts are really needed and any that are distinct of your AO.

Cold1, What is hoop cheese?

OK I will do a Party Appetizer thread....and Desert Thread. Penn tag your it.....

I am sorry, I did not realize that it was a southern tradition.
Hoop Cheese is form of cheeder. It is sold in most mom & pops around here. A little slice is about a $1. I have had many lunches of Hoop cheese and saltines. When I worked in the hay fields during summer this was part of the requirements of the people that employed us to work. They had to provide lunch and snacks, usually Hoop cheese, saltines, vienna sasuages, Bennie winnies, and some Beer.
I found a place on the net, hyperlink below, that gives a description of hoop cheese.
http://www.cheesepleez.com/?Click=23...FQpxHgodVgl2qg


While we are talking of traditional southern food, have you ever expirenced
salt cured country ham?

Yes I have, but here's a funny Yank Kay story for you. I was in Alt Airport. I walk up to a counter and told the sales person that I smelled smoke. He looked at me and said " where you from" to which I replied "NYC". he shook his head, pointed to the cieling and said " Sir, Its the Hams" Above me were about fifty smoked hams....

That was funny.:D
Here is my country boy in the city story for you.

I was stationed at Ft Fitzsimmons near Denver, CO. My first time off base was a Saturday morning and we wanted to goto McDonalds for a regular breakfast. I ordered the country ham biscuit since biscuits and gravy was not on the menu. I got the biscuit and took my first bite, looking forward to that wonderfull salty taste of home. Well it wasnt even close, I opened the biscuit and there was this little round piece of "baked" ham. I went to the busy counter and explained that this is not country ham. The little old lady behind the counter informed me, as well as everyone around, that I was no longer in the south and that was their version of country ham. I also could not find any sweet tea out there either.

Thanks Penn, gonna add a touch of hot stuff next time I make some - never thought of doing that. Mac 'n' Cheese is fun to experiment with different flavors.

A version of MnC I like to bake occasionally includes extra sharp cheddar cheese, smoked preferably, and cubed Black Forest ham.

LL

LL

My wife always adds a can of Ro-tel (Tomatos & Green Chilies) to the regular old Kraft's Mac & Cheese. We both like it that way! :munchin

Adding Ro-tel to the list of things to add to MnC, though around here if I go for heat someone is going to insist it be the Serrano peppers growing in the pot on the balcony.

I haven't bought a box of Kraft's in years. :o

LL

That sounds good. Blue Point restaurant at the Hyatt Chesapeake Bay (it's actually located on the banks of the Choptank River in Maryland's Eastern Shore) makes a great blue crab mac and cheese.

Thanks for the recipe, Chef Penn! I always seem to struggle to make a good mac and cheese.

I grew up on the Mississippi Gulf coast and don't know hoop cheese, but my mother made great baked mac and cheese. I've tried to duplicate her recipe but I'm missing an ingredient that binds it together. She also had a way with fried chicken...

If you post what you think is in it we can point out the "binder" or lack there of...;)

I don't think you're going to have an ingredient that acutally "binds" it and good mac and cheese doesn't really stay together like lasagna.

My wife's Mac and Cheese beats them all!! :D

lol You don't need no steenkeeng badgers, heh?


lol The name of that recipe should be Mac and Cheese, Inc.

I'll be heading south this winter and have added "hoop cheese" to my TO DO list. Hopefully I can find some.

Damn Good Mac and Cheese
 

Penn,

Just made this for the family this weekend. They loved it, as did I! Thanks for posting the recipe!