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Old 02-08-2014, 05:40 AM
 
Location: Florida (SW)
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Civil War Macaroni and Cheese Recipe | Simply Recipes

This is a historic recipe...Civil War era. I gave it a try and it was very good! Different technique.....similar results to my regular recipe.

(I like to use a variety of cheeses....cheddar, American, parm, smoked Gouda etc.)
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Old 02-08-2014, 05:56 AM
 
Location: Coastal Georgia
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Quote:
Originally Posted by elston View Post
Civil War Macaroni and Cheese Recipe | Simply Recipes

This is a historic recipe...Civil War era. I gave it a try and it was very good! Different technique.....similar results to my regular recipe.

(I like to use a variety of cheeses....cheddar, American, parm, smoked Gouda etc.)
Wow, that is different. Worth a try.
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Old 02-08-2014, 06:03 AM
 
Location: Coastal Georgia
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Quote:
Originally Posted by charlygal View Post
Are you making a stovetop mac & cheese or a baked mac & cheese?

Do you want traditional "Southern" style (no roux/bechemel/mornay sauce) or the more contemporary bechemel type?
It is baked in the oven. A typical roux, cheese, macaroni, with buttered crumbs on the top. It had a bit of dry mustard, salt and pepper.
I really need to adopt a more is better way of making it, I guess, as well as a variety of cheeses. Maybe some blue cheese or parmesan would spark it up.
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Old 02-08-2014, 06:29 AM
 
Location: Florida (SW)
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I serve mac and cheese with hot sauce on side.....without it....it tastes bland to me now. I love Crystal Hot Sauce...but any will do.
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Old 02-08-2014, 07:20 AM
 
43,011 posts, read 103,308,712 times
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Quote:
Originally Posted by gentlearts View Post
It is baked in the oven. A typical roux, cheese, macaroni, with buttered crumbs on the top. It had a bit of dry mustard, salt and pepper.
I really need to adopt a more is better way of making it, I guess, as well as a variety of cheeses. Maybe some blue cheese or parmesan would spark it up.
Try increasing the dry mustard and pepper. I do use way more cheese than any recipe calls for. Mix cheese and seasonings with the breadcrumbs on top. If you want to mix cheeses for more flavor, there aren't many cheeses with stronger flavor than sharp. Blue would be interesting. Feta perhaps. I'm interested in hearing what you think of it with those types of cheeses in it.
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Old 02-08-2014, 07:25 AM
 
Location: Dallas
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I like to add a can of Ro-tel to my roux. It gives the mac and cheese a lot of flavor, with a little heat.
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Old 02-08-2014, 07:35 AM
 
Location: Northern Illinois
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Occasionally I will add Pepper Jack cheese to my Sharp Cheddar and I love the little "bite" it give to it.
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Old 02-08-2014, 07:44 AM
 
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Originally Posted by CFoulke View Post
Occasionally I will add Pepper Jack cheese to my Sharp Cheddar and I love the little "bite" it give to it.
That's a great idea!
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Old 02-08-2014, 08:27 AM
 
Location: Whispering pines, cutler bay FL.
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I do mine the Alton brown method, but will sometimes add chipotle powder for an extra kick. I think I want to try that civil war recipe, thinking that the starches in the milk will thicken it up.
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Old 02-08-2014, 09:12 AM
 
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I suggest mixing up the cheeses as others said. I tend to go to the cheese kiosk in the deli and pick up a variety to grate at home.

My "method" is a blend of something really sharp, such as triple X or Hoops Cheddar, sharp provo etc, then some type of salty cheese such as a parm, aged gouda, aged hard white cheese and something creamy such as regular cheddar, regular provo etc.

I do the way you said, start with the roux. I also double it up since the oven dries it out and the pasta will absorb a lot of sauce. You can try just broiling it to get that cripsy top to reduce the baking time.
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