Recipe Talk

Help! I have tried to make mac & cheese a dozen different ways, and everytime I do it ALWAYS curdles. All the recipes that have eggs in them always do the same thing. I cant find a recipe that tastes good and looks good. PLEASE HELP!

The Lady's Cheesy Mac Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 8 to 10 servings
User Rating:

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

Episode#: PASP03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Stove Top Mac-n-Cheese Recipe courtesy Alton Brown

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings
User Rating:

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Episode#: EA1E10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Mexican Mac and Cheese c.1996, M.S. Milliken & S. Feniger, all rights reserved

Recipe Summary
Difficulty: Easy
Yield: 12 servings
User Rating:

1 1/2 cups whipping cream
1 1/2 cups half and half
1/2 pound asadero-style cheese, shredded
1/2 pound Manchego cheese, shredded
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
3 large egg yolks
1 pound elbow macaroni, cooked
1/2 cup grated Cotija
1/2 cup bread crumbs
Chopped fresh parsley

Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cojita cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Mamma's Mac and Cheese Copyright 2000 Television Food Network, G.P. All rights reserved

Recipe Summary
Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings
User Rating:

1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar

Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

Episode#: FO1B09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Old fashioned Mac @ cheese.
Ingredients.
2 eggs
1C dried small elbow macaroni
1 5oz can evaporated milk
Enough whole milk to cover noodles.
4 to 6 oz sharp chedder cheese coarsly grated.
salt to taste.
pinch ea.red @ black pepper (optional. Mom always used some black pepper. I like a little red also.)
Pre heat oven 350. Cook macaroni in salted water until just done. Drain and cool slightly. Slightly beat eggs in a shallow casserole dish 9x12 or a quich pan works well. Add evep. milk, peppers and beat slightly. Add cooked noodles, a little of the cheese, enough whole milk to just cover the noodles and salt to taste (it should be about an inch deep). Stir gently and sprinkle cheese evenly across the top. A little parmesan is also good if you like. Bake at 350 for 15 to 20 min. Be careful not to over cook. It should still jiggle a little in the middle when it's done. Let it sit for 10 min before serving. The heat of the dish will finish cooking it. You can double this recipe if desired. Just use a larger dish. If you use a smaller diameter dish You will probably have to cook it a little longer.