Macaroni Cheese recipe help needed

Merlin5

Merlin5

Merlin5

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Finchley, London
Hi people. I'm going to make Macaroni Cheese shortly. Not sure what amounts to use. I'm using this recipe
but the amounts are too much. This is the dish I'm pouring it into, it's 10" long x 7" wide x 2.25" deep.

http://s22.postimg.org/6hap6bkz5/image.jpg

Can someone give me an idea of how much butter, flour, milk and macaroni I'd need for that size dish? I'm going to add in sliced tomato as well. There's a recipe on the back of the macaroni packet, but not sure if I should use those amounts?

http://s22.postimg.org/xt5y7nppt/image.jpg

Also, I've not made a roux before. It looks easy on her video, but I hope I don't get lumps! I also though it had to be grilled to get a crusty topping, but she's just used the oven. Also, should I bother with the mustard? And can I still get a crispy top without the breadcrumbs?
 
Roux's are easy, same weight of butter and flour, I usually melt the butter gently and then add the flour, keep it on a medium heat whilst constantly moving it and eventually it will become a nice smooth paste. At this point at the milk and increase the heat, continue to stir (making sure to get into the "corners") and eventually the butter/flour mixture will all disappear and the sauce will start to thicken.

If you just oven back it and you have a grated cheese topping then you will get a nice crusted top.

I have never actually made macaroni cheese but I do regularly make a pasta bake which is basically the same thing.
 
Cheers pepp77. Yeah, I'll top it with more cheese for a nice topping.

So, will these measurements be about right for my dish, too little or too much? Taken from the macaroni packet:

300g macaroni
20g butter
20g flour
500ml milk
250g grated cheese
 
Right, I'm all set. :) I've used the measurements from the packet. Have grated cheese for the sauce plus a separate plate of cheese for topping. Sliced some tomatoes, put butter in the saucepan, water in the other, butter greased the dish, and measured out the milk, macaroni and flour.

image.jpg


Found some parmesan and nutmeg which is a bonus. Just popping out to buy a whisker (fork would do I suppose but might as well get a proper tool), some ready made breadcrumbs and a small jar of colemans. I'll do some pics when it's done. I'm bloody starving now! :p
 
Yay, success!

Came out so delicious, absolutely nom nom. :D

image.jpg


My only complaint is that it isn't quite as creamy as it should have been and I know why. I decided to leave out 150ml of milk because the sauce already looked the right consistency, so next time I won't skimp on it and I'll probably use full fat milk as well. But fantastic crispy topping and lovely flavour. And no lumps with the roux!

My gallery of the process.

http://postimg.org/gallery/je8fhhpc/

Oh, I decided to buy coleman's mustard powder and mixed some up with water. It should keep a lot longer than a jar of premade.
 
WillyNelson said:
To keep it saucy and stop it drying out, put it under a very hot grill to crisp up the top not the oven.
Click to expand...

Sounds good. I had it in the oven for about 30 minutes. If I did the grill instead, would it be about half that time and would the sliced tomatoes have enough time to cook as they did by baking?
 
WillyNelson said:
There ain't no place for tomatoes in mac n cheese!
Click to expand...

It's amazing with tomatoes! I wouldn't have it any other way :p

I'm going to reheat it and eat the rest. What's the best way to minimise too much drying out? Grill it like you said, or add some milk and re-bake it or microwave it?
 
I always make it "wetter" than I think I want and then bake for about 30 minutes. Mine usually includes smoked bacon and some onion and I often use a bit of tomato passata as well as a cheese sauce to add a different slant.
 
I don't know how the reheat will turn out but what I've done is, taken it out of the fridge, sprinkled some more cheese, poured a bit of milk lightly over it, covered it with some bacofoil and stuck it in the oven for 15 minutes at 210c.
 
I might risk it with a side batch next time.

I actually have an alternative additive for you to try in return:

After you've finished your cheese sauce, chuck a handful of pickled jalapeno slices (the ones that come in the jars) into the sauce. Then grab a hand blender and whizz it all up. It'll take your mac'n'cheese to the next level.

The sourness/pickled flavour/very mild heat cuts through the richness of the fatty cheese sauce and makes everything better.
 
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Looks good, however I prefer none baked and plain macaroni cheese. Just cheese sauce and macaroni.
Was re watching cooking like Heaton last night and am going to have to try his method. But with water rather than reduced wine or beer. I'm a purest, all about the creamy texture and cheese. No tomato, no crispy top, no nothing.

Going to try it with out all the added flavours, water, cheddar and cream cheese as well as the all important cornflour. Did try it before with beer base, it was horrible.
http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/macaroni-cheese-recipe
 
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