Daddys Mac And Cheese Recipes

DADDY'S MAC AND CHEESE

Steps:

• Start large pot of salted water on stove to boil.
• Heat 4 cups of milk in microwave for 3-4 minutes just to warm.
• In large dutch oven heat butter to melt and whisk in flour over medium-high heat. Whisk until mixture starts to brown and smell nutty. Whisk in milk and continue to whisk until mixture thickens and is smooth. Add salt.
• Boil pasta until almost done according to package instructions.
• While pasta is boiling stir in cheeses starting with the feta and finshing with the jack. Add in small amounts and continue stirring. The feta may not completely incorporate.
• Add the cooked pasta to the sauce and stir to incorporate. If too thick or if going to serve much later add some of the reserved pasta water.

MY DADDY'S MAC AND CHEESE

Steps:

• Preheat oven to 350°F.
• Cook macaroni according to package directions, drain, and place in a very large mixing bowl.
• Tear or shred basil leaves and add to pasta.
• Cut the onion into quarters or small chunks, and add to blender with the milk.
• Puree until the onion is blended into the milk. (You should have between 4 and 5 cups of liquid.).
• Melt the butter with the flour in a large skillet or saucepan, and cook, stirring constantly until light brown.
• Add the onion and milk mixture a little at a time, whisking well between additions.
• Add cream cheese and shredded cheddar, a little at a time, allowing each addition to melt before adding more cheese. (You should have a very thick cheese sauce.)
• Add mustard and salt and white pepper to taste.
• Pour cheese sauce over pasta, mix well, and divide into baking dishes. (I find this will do two 8x8, or three 8" rounds.)
• Top with shredded cheddar and breadcrumbs. (If you're freezing some for later, just cover it in foil and freeze.)
• Bake for 20 to 25 minutes, or until pasta is set, and cheese is melted.
• This recipe can be baked from frozen at the same temperature, for 30 minutes with foil, and 15 uncovered.

MAC-DADDY MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil.
• Roast this for 30-45 min or until tender and just starting to brown.
• While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot.
• Once the garlic and shallots are done, chop them up and set aside.
• Reheat the bacon fat in a large saute pan and add the garlic and shallots.
• Saute for 1 Minute.
• Add Flour and stir for 1 minute.
• Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan.
• Reduce this mixture by about 1/3.
• Now, stir in your cheeses until the sauce is thick and creamy.
• Season to taste with Salt and Pepper.
• Remove from heat and stir in the Pasta.
• Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top.
• Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).