James Beards Mac and Cheese
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Try this James Beards Mac and Cheese recipe, or contribute your own.
"I added smoked hot paprika and mustard instead of Tabasco, and a splash of Worcestershire. Also cut back slightly on butter and flour and used half and half instead of heavy cream- delicious, excellent texture! The simmering makes the difference." - laurabturnerYield: 1 Ready in 52 minutes
Cuisine: AmericanMain Ingredient: Cheese
91% would make again (reviews)
favorite of 761
people 392 people 
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Notes James Beards Mac and Cheese Preparation
Preheat oven at 350 F. In a heavy saucepan over low heat, melt butter. Add flour, stir with a wooden spoon for 3 minutes or until roux is frothy & taste of raw flour is gone. Gradually stir warm milk into roux. Turn up heat, stir until sauce is just at boiling point. Turn down heat, let simmer a few minutes. Add pepper & Tabasco (it brings out the flavor, so dont be shy). Stir in heavy cream & simmer briefly until flavors are blended. Stir 3/4s of the cheese into the simmering sauce until melted. Combine sauce with macaroni, pour into 2 qt dish. sprinkle with remaining cheese, bake for 30 minutes or until bubbly & light golden. Serves 4. Posted to FOODWINE Digest 16 Dec 96 From: Nancy Murdock
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I used shells in addition to the elbows, and baked in a cast iron skillet. I love the crunchy cheese!
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James Beards Mac and Cheese Reviews
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My favorite recipe, this is the second time I made it this week! Super simple super yummy! We used sharp cheddar for a little extra flavor. Definitely a family favorite
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Really good but make sure you read to the bottom that the basic recipe serves 4
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My whole family liked this! I only used 3 tablespoons of butter and a little over 1/8 cup of flour and it turned out great!
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Absolutely fantastic!!!! Everyone loved it, even me and I'm not a big fan of Mac n cheese!
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I added smoked hot paprika and mustard instead of Tabasco, and a splash of Worcestershire. Also cut back slightly on butter and flour and used half and half instead of heavy cream- delicious, excellent texture! The simmering makes the difference.
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LOVE LOVE LOVE I Can Finally Act Like A 'Real Cook' And My 5 Year Old Brags On It To My Mother And Everyone Else. Tells My Husband It Was SoOoOoOoOOo Good LOL.
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Wouldn't make it again wasn't a fan. =(
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Very good.
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I use extra Sharp cheddar, gruyere, mozzarella, neufchatel and a sprinkling of parmesan on top. Heavy butter taste, but man is it good!
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Very tasty! I added a cup of sharp cheddar to the cheese mixture and parmesan cheese to the topping. I think that the next time I make it, I am substituting 1/3 of the cheddar with gouda.
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YUMMY!
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Very good and easy!
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This is a GREAT recipe!!! The tabasco really makes the cheddar 'pop'! Try it! It is great!
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I have double and tripled this recipe and I have halved it and even completely changed it so my daughter can make it in her dorm. This stuff is GREAT.
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Unbelievable!!!! I have used a few variations with the types of cheese. Gruyere, parmesean, and chedder tastes great.
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I made this for my daughter's 18th birthday (her request.) She said it was perfect Mac and cheese. I doubled the amounts and used a 9x13 Pyrex baking dish.
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This turned out well and my boyfriend liked it, but I might use less flour in the future. I like mac and cheese a little more cheesy and I think the flour makes it a little grainy.
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My family loved this recipe of Mac n Cheese. I swapped out half the cheddar with gouda.
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Looks great in the black iron skillet. Very good recipe.
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