Tips for Making the Best Mac and Cheese

1. Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions. 
2. Different pasta shapes will have different volumes. One cup will hold more small pasta shapes (like elbow macaroni) than larger ones (like rotini or penne). In general, 1 pound uncooked pasta = 4 cups. 
3. Cheese measurements differ, and not all experts agree. The denser and moister the cheese, the more weight it will have by volume. Shred size is also a factor. A cup of large shreds will weigh more than a cup of feathery small shreds. 4 ounces Cheddar and Gouda = 1 cup shredded 2 ounces Feta and Blue = 1/3 cup crumbled .
4. If you are making a béchamel sauce (butter + flour + milk) for the macaroni, add the milk very slowly, whisking constantly, for the perfect consistency. 
5. Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.  

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Source: http://www.allthingsmacandcheese.com/tips-for-making-the-best-macaroni-and-cheese-  recipes

15 Fun Facts about Macaroni and Cheese

1. Macaroni and cheese is the number one cheese recipe in the United States.

2. In any given twelve-week period, approximately one-third of the population of the United States will eat macaroni and cheese at least once. About half of all children in the United States will eat macaroni and cheese during this time period.

3. Macaroni and cheese has remained on the list America’s top ten comfort foods for decades.

4. The most popular cheese used in macaroni and cheese recipes is Cheddar cheese.

5. In 1993, Crayola named one of their crayon colors “macaroni and cheese.”

6. Kraft introduced its famous boxed version of macaroni and cheese in 1937. During the first year, nine million boxes were sold.

7.  This is a very interesting statistic. Today, Kraft sells more than one million boxes of its macaroni and cheese every day.

8. The average canned macaroni and cheese is a source of sixteen percent of the daily recommended protein for an adult. It is also a good source of copper, manganese and selenium.

9. Macaroni and cheese is consistently on the list of top ten favorite food choices for children.

10. Although the definitive origin of macaroni and cheese is not known, the first known written recipe for this dish is from thirteenth century southern Italy. This recipe calls for lasagna sheets and fermented cheese.

11. The recommended wine to serve with macaroni and cheese is Burgundy wine.

12. The first box recipe appeared in 1802 and was for macaroni and cheese. The recipe was actually printed on the sheet of paper found in the box surrounding the pasta.

13. Kraft Macaroni and Cheese experienced a ten percent growth in sales in 2007. The Easy Mac macaroni and cheese cups grew fifty percent in sales this same year.

14. Two restaurants in New York City, S’MAC and Supermac, serve only macaroni and cheese. Both restaurants offer classic macaroni and cheese as well as gourmet varieties of the dish.

15. Macaroni and Cheese, by Marlena Spieler, and More Please, Macaroni and Cheese, byDeanna Keahey and Steve Kilner, are two cookbooks consisting entirely of macaroni and cheese recipes.

http://mymacaroniandcheese.info/15-fun-facts-about-macaroni-and-cheese

Atlanta Chefs Share Mac n Cheese Recipes

As fall ripens, we dig a little deeper into our cold-weather wardrobe and start instinctively looking for ways to warm up. One of the most popular soul-soothing comfort foods is macaroni and cheese, of which you can find a great variety of in our Southern city. Gone are the days of fighting the frigid air to get a piping hot serving of this popular dish, because now you can make some of your favorite restaurant mac 'n cheese recipes right in the comfort of your own home.

Gulf Coast Grill’s Mac N Cheese -- Restaurant owners Amy and Mark Fitzpatrick like their macaroni and cheese sharp and creamy. With a thick soup-like texture, they make their special sauce to-order then cover the dish in a blanket of cheddar and Monterey Jack cheese.

OK Cafe Triple Cheese Macaroni -- This dish boasts sharp cheddar, Monterey Jack, and Parmesan all combined to serve up one of the most intense mac n cheese experiences in Atlanta. Special seasonings and a unique cooking technique make this version stand out from the rest.

Two Urban Licks Baked Macaroni and Cheese -- Growing up on a similar version prepared by his mom growing up, chef Scott Serpas developed his own recipe by creating a creamier sauce and by adding some signature ingredients such as garlic, shallots, extra-sharp cheddar and even a hint of tabasco sauce.

Vickery’s Macaroni and Cheese -- Thick rigatoni pasta, garlic and panko (Japanese bread crumbs) give this version of mac and cheese adult appeal. The process of eating this dish is a key part of the experience, from breaking the crunchy topping to watching the gooey cheese stream between your fork and the bowl.

Little Alley Steak Triple Cream Mac & Cheese -- Need more cheese? This decadent sauce starts with a classic bechamel then incorporates four varieties of cheeses. Sophisticated seasonings, fresh bread crumbs and truffle oil are also added to finish off this luscious side dish.

Ray’s at Killer Creek Truffled Mac and Cheese -- The ingredients found in this dish are a little harder to come by, but worth the effort. The two that stand out the most are white truffle oil and 10-year aged white cheddar cheese, that when combined create a magical experience in your mouth. The process of making this mac and cheese is part of the adventure.

Whole Foods Market’s Macaroni and Cheese -- Not in the mood for a scavenger hunt? This recipe is fast & easy, only calling for cooked pasta and scratch-made cheese sauce. After this dish is baked, you get the nice crusty cheese topping that will remind you of your grandmother’s cooking.

Cellar 56’s Spicy Mac ‘n’ Cheese -- Often described as a house favorite, this restaurant uses Wisconsin sharp white cheddar and Serrano ham — a dry-cured Spanish ham somewhat similar to prosciutto. The addition of poblano adds a kick like no other in town.

OK Cafe Triple Cheese Macaroni -- This dish boasts sharp cheddar, Monterey Jack, and Parmesan all combined to serve up one of the most intense mac n cheese experiences in Atlanta. Special seasonings and a unique cooking technique make this version stand out from the rest.
Two Urban Licks Baked Macaroni and Cheese -- Growing up on a similar version prepared by his mom growing up, chef Scott Serpas developed his own recipe by creating a creamier sauce and by adding some signature ingredients such as garlic, shallots, extra-sharp cheddar and even a hint of tabasco sauce.
Vickery’s Macaroni and Cheese -- Thick rigatoni pasta, garlic and panko (Japanese bread crumbs) give this version of mac and cheese adult appeal. The process of eating this dish is a key part of the experience, from breaking the crunchy topping to watching the gooey cheese stream between your fork and the bowl.
Little Alley Steak Triple Cream Mac & Cheese -- Need more cheese? This decadent sauce starts with a classic bechamel then incorporates four varieties of cheeses. Sophisticated seasonings, fresh bread crumbs and truffle oil are also added to finish off this luscious side dish.
Ray’s at Killer Creek Truffled Mac and Cheese -- The ingredients found in this dish are a little harder to come by, but worth the effort. The two that stand out the most are white truffle oil and 10-year aged white cheddar cheese, that when combined create a magical experience in your mouth. The process of making this mac and cheese is part of the adventure.
Whole Foods Market’s Macaroni and Cheese -- Not in the mood for a scavenger hunt? This recipe is fast & easy, only calling for cooked pasta and scratch-made cheese sauce. After this dish is baked, you get the nice crusty cheese topping that will remind you of your grandmother’s cooking.
Cellar 56’s Spicy Mac ‘n’ Cheese -- Often described as a house favorite, this restaurant uses Wisconsin sharp white cheddar and Serrano ham — a dry-cured Spanish ham somewhat similar to prosciutto. The addition of poblano adds a kick like no other in town.

Jen West - For the AJC

http://www.accessatlanta.com/news/lifestyles/food-cooking/cook-like-atlanta-chef-with-these-macaroni-and-che/npPnL/