Mac & Cheese Seasonings

debodun

debodun

SF VIP
Location
way upstate in New York, USA
Besides salt & pepper, what seasonings do you use in macaroni & cheese. I made some - probably not the traditional way - but it was very bland.

Here's what I did - cook half a package of spaetzle noodles. Drain. Return to cooking pot and stir in a bunch of scallions, minced. Stir in a half teaspoon each of salt and ground black pepper. Add to this mixture a cup if milk in which 2 eggs and 1 1/2 cups of shredded sharp cheddar cheese has been mixed in. Pour over noodles and stir. Top with a cup if bread crumbs to which 2 Tbsp melted butter was added. Bake at 350 for 1 hour.

Any suggestions on improvement?
 

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Ah, mac & cheese, one of my favorite dishes. I don't tend to add much for seasonings, but instead I use different cheeses. I've been known to mix in three and sometimes four different flavors of cheese. There's always a sharp, tasty cheddar. Often I'll put in a Gruyere and/or a fontina. I've added in a bit of blue cheese (but my wife thought it was too overpowering), or some parmesan reggiano at times. I add the cheese to a roux made with 2% milk, butter and flour. I always top with buttered crumbs.
 
What you did Deb, sounds tasty to me. I like the idea of scallions in it.

I would add the salt to the boiling water instead of afterward; you only get one chance to salt pasta enough, and that's in the very beginning.

If the spaetzle was cooked through when you boiled it, maybe use less milk?

I never added eggs, so not sure about that. To me, the sharper the cheese, the nicer the dish.
 
We've made a recipe called Queen Anne's Mac & Cheese. Made with eggs, evaporated milk and cheddar. Really good. More like a custard. I have a recipe if anyone wants it.
 
Fried onions, mixed cheese (half cheddar, half middle-aged Gouda), black pepper, salt, some milk, spaetzle, done dish.
 
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