Found this recipe in the Sunday Paper a long time ago and it is always a big hit.
MACARONI AND CHEESE
1 pound of macaroni - Shape does not matter
2 12 ounce cans of evaporated milk MUST evaporated.
1/2 cup chicken broth (from can)
1/2 cup butter
1/3 cup flour
2 pounds of shredded sharp cheddar cheese
1/2 cup Parmesan cheese grated
2 Tablespoons Dijon mustard
Salt and pepper to taste
Cook the macaroni until done. Drain and spread on a cookie sheet.
Heat the milk and chicken broth in the microwave at half power until hot and steamy. NOT boiling.
Melt butter in pan (I use the same one I cooked the macaroni in). Whisk in the flour. Very slowly, pour in the milk mixture while whisking constantly. DO NOT STOP WHISKING. Whisk until smooth. You may need to use a spoon to smooth the lumps of flour.
Add the mustard, Parmesan and the shredded cheeses. Stir until cheese is melted. Add the cooked macaroni back to the pan. Reheat until the macaroni is hot again. Salt and pepper as desired.
*** The actual recipe calls for sharp shredded cheese but I like to use a variety. Last time, I used some sharp cheese, but used mostly mozzarella with sundried tomatos and garlic cheese. I also change the pasta that I use. Shells or the rotini hold onto more cheese than the elbows tend to.
Enjoy.Where can I get a good recipe for macaroni and cheese???
I got my recipe from foodnetwork and altered the different types of cheese. Instead of using all cheddar, mix up the variety to include bleu, mozzarella, cheddar and american. If you want a runnier sauce, then just reduce your flour a little bit and maybe add a little more milk. You can also cut back on the amount of pasta you use. Just experiment until you get what you're looking for.
You can find a good recipe on the Kraft Velveeta box !!! It is very good too !!!!! and you can always add extra cheese !!
http://www.allrecipes.com
Baked Macaroni and Cheese:
This recipe is especially appealing to children.
16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded Cheddar cheese, divided
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry breadcrumbs
1 teaspoon Greek seasoning
Cook pasta according to package directions; drain.
Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.
Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning; sprinkle over cheese.
Bake at 350掳 for 25 minutes.
Yield: Makes 8 to 10 servings
Sorry, but I've never heard of ';runny, stringy mac %26amp; cheese'; Sounds pretty gross to me!
cook 1 lb macaroni drain add 1/2 stick butter, 1 cup milk, and 3 lbs shredded Colby jack cheese mix well salt and pepper to taste. I bake mine for 10 minutes but you don't have to.
It's so yummy
INGREDIENTS
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.
recipe.com
This is really yummy! My daughter-in-law made it for us and the kids, she left the tomato off for the kids, and since then I have made it. It is from the Barefoot Contessa, and very few of her recipes arn't good! Enjoy!
Mac and Cheese
Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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