Yes, I do. This recipe is requested at every dinner I attend.
Cook macaroni per how many people you intend to feed by package directions. Dump in crockpot. You will have to adjust following ingredients depending on how many people you are serving, but here are the items: evaporated milk, regular milk, butter, eggs, salt, pepper, mozzarella cheese, sharp cheddar cheese. Four to one ratio of regular milk to evap milk, break two eggs into this, mix with fork, add salt, pepper, about half stick melted butter, dump into crockpot with macaroni. Add two cups each of mozzarella and sharp cheddar, turn on high until cheese is melted. YOu can adjust liquid and cheese for how ';juicy'; you like this dish. If you want, you can dump into baking dish instead and bake at 350掳 until bubbly. Everyone loves this and it's the easiest thing EVER.Does anyone have an excellent recipe for Macaroni and Cheese?
Macaroni %26amp; Cheese Casserole
1 8 oz. bag large elbow macaroni
1 can cream of mushroom soup
1 cup mayonaise
1 can sliced mushrooms with juice
1/2 c. finely chopped bell pepper
1/2 c. finely chopped onion
1 small jar chopped pimento with juice
1 lb. grated cheese (I use half mild %26amp; half sharp)
4 Tbsp. melted butter
salt %26amp; pepper to taste
Ritz of Bleu Cheese flavored crackers, crushed or your choice.
Cook macaroni according to package directions. Combime all ingredients except butter %26amp; crackers. Mix well and place in casserole dish. Mix cracker crumbs %26amp; melted butter and spread over top of casserole. Bake at 350 degrees for 30-45 minutes or until bubbly %26amp; golden.
I usually double this recipe for big crowds. I also like to make this ahead of time %26amp; refrigerate over night. I think it gives it more time for the flavor to really sink in. Don't put the cracker crumbs on until just ready to cook.Does anyone have an excellent recipe for Macaroni and Cheese?
4 Cheese mac+cheese
INGREDIENTS
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Yes! Layer cooked pasta with longhorn cheese, tomato soup ,salt and pepper,minced onions making sure the last layer is cheese.Pour whole milk over the whole thing until it rises just above the cheese.Sprinkle with a bit of paprika,cook covered until bubbly,uncover to brown and you'll have the best Mac and Cheese ever!
Boil water for macaroni. Pre heat oven to 325 degrees F.
Grate cheeses for sauce:
Cheddar
Romano
Parmesan
Bleu
Jack
Make a white sauce, melt cheeses into it.
Boil macaroni.
Drain macaroni well. Turn into oiled casserole, add sauce. Still well.
Drain one can water packed Albacore tuna. Flake tuna into casserole with fork. Stir well to combine.
Add two teaspoons sweet pickle relish. Stir well to combine.
Place in pre heated oven for 25 to 30 minutes or until heated through and browned on top. Serves 2 as main dish, 4 to 6 as side dish.
Enjoy. Happy New Year!
Kraft does. Comes in a little blue box.
Baked Macaroni %26amp; Cheese
陆 cup heavy cream
陆 cup milk
3 Tbsp butter
2 Tbsp flour
1 lb. macaroni, boiled al dente, according to pkg. directions
1陆 c ups yellow cheddar cheese
1陆 cups Muenster cheese
Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
Cook 8 0z. box of macaroni in salted water and drain. Stir in 1/2 stick butter and about 3/4 to 1 cup whole milk. Turn heat to low and while stirring, add a small box of velveeta cheese cut into chunks. Stir on low heat until cheese has melted. Make sure there is enough milk to make the sauce creamy.
My grandkids love this.
Macaroni and Cheese
1 lb elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
breadcrumbs
Preheat oven to 350 degrees.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
use 5 different cheeses in stead of 1
Here's an excellent recipe for macaroni and cheese. It's so excellent because of all the cheese!
Ingredients:
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
yup its called easy mac
Thursday, December 24, 2009
Looking for a recipe for macaroni and cheese.?
I found a great recipe in one of those woman's magazines and my husband accidentally shredded it! All I remember is the article the recipe was in was about an African American family having a family reunion. It called for 2 oz. of mozzarella, 6 oz. of American and 6 oz. of cheddar. It was topped with 'rich' crackers (I use Ritz) My son made it the only time before the recipe was destroyed, so I don't know the amounts of the other ingredients. If you have this recipe, I'd greatly appreciate it. I haven't been able to find one that compares to this day.Looking for a recipe for macaroni and cheese.?
Hello. I don't have that recipe for you, BUT I found a fabulous easy recipe at About.com. It's such an EASY recipe yet tastes soo good. Go to about.com, search up mac and cheese recipes on the Southern comfort food section with a woman by the name of Diane Hattaray (incorrectly spelled but close). It's easy, tasty, and it'll get kudos for you. Good luck.Looking for a recipe for macaroni and cheese.?
Keep it simple
Mac %26amp; Cheese
Ingredients:
5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto鈥檚
Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac
Pour in the Milk
Top with Cheeto鈥檚
Bake 45 min. @ 350
tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
its not the exact one you are looking for but this one is awesome!
INGREDIENTS
2 pounds elbow macaroni
10 ounces shredded Swiss cheese
10 ounces shredded mozzarella cheese
10 ounces shredded Cheddar cheese
1/4 cup butter
1/2 cup milk
salt to taste
1/8 teaspoon onion powder
1 pinch garlic powder
1/4 teaspoon dried parsley
3 tablespoons margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
Bake in preheated oven 50 to 60 minutes, or until top is crunchy.
Here is my easy Mac and Cheese recipe
2 cups macaroni
2 cups milk
3 tablespoons flour
1 stick butter
1\4 cup of finely chopped onion
Parmesan Cheese ?
Salt and pepper to taste
Ok, cook the macaroni until a la dente and wash off with cold water and strain.
Using a heavy bottomed pot, melt butter and add flour to make a rue,cook until bubbly and LIGHT BROWN.
Add small parts of the milk and stir on low heat until it thickens than add more milk and slowly cook until the white sauce is thick enough to coat a spoon You may need more or less milk .Add salt and pepper to taste.Spray a casserole dish with cooking spray and sprinkle some of the onions on the bottom and add 1\3 of the macaroni, spinkle with lots of parmesan cheese repeat the layers until 1 inch from the top, add more parmesan on top and bake until golden brown. If you like a more yellow colour stir a little turmeric in the white sauce and if you like you can add different cheeses {try it first with just parmesan my favorite} and of course you can add mushrooms,cooked bacon,spinach really any thing you like BUT the parmesan cheese is the key.
I think your last sentence says it all and answers your question!
As a trained culinary chef it doesn't sound very appealing to me!
Hello. I don't have that recipe for you, BUT I found a fabulous easy recipe at About.com. It's such an EASY recipe yet tastes soo good. Go to about.com, search up mac and cheese recipes on the Southern comfort food section with a woman by the name of Diane Hattaray (incorrectly spelled but close). It's easy, tasty, and it'll get kudos for you. Good luck.Looking for a recipe for macaroni and cheese.?
Keep it simple
Mac %26amp; Cheese
Ingredients:
5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto鈥檚
Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac
Pour in the Milk
Top with Cheeto鈥檚
Bake 45 min. @ 350
tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
its not the exact one you are looking for but this one is awesome!
INGREDIENTS
2 pounds elbow macaroni
10 ounces shredded Swiss cheese
10 ounces shredded mozzarella cheese
10 ounces shredded Cheddar cheese
1/4 cup butter
1/2 cup milk
salt to taste
1/8 teaspoon onion powder
1 pinch garlic powder
1/4 teaspoon dried parsley
3 tablespoons margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
Bake in preheated oven 50 to 60 minutes, or until top is crunchy.
Here is my easy Mac and Cheese recipe
2 cups macaroni
2 cups milk
3 tablespoons flour
1 stick butter
1\4 cup of finely chopped onion
Parmesan Cheese ?
Salt and pepper to taste
Ok, cook the macaroni until a la dente and wash off with cold water and strain.
Using a heavy bottomed pot, melt butter and add flour to make a rue,cook until bubbly and LIGHT BROWN.
Add small parts of the milk and stir on low heat until it thickens than add more milk and slowly cook until the white sauce is thick enough to coat a spoon You may need more or less milk .Add salt and pepper to taste.Spray a casserole dish with cooking spray and sprinkle some of the onions on the bottom and add 1\3 of the macaroni, spinkle with lots of parmesan cheese repeat the layers until 1 inch from the top, add more parmesan on top and bake until golden brown. If you like a more yellow colour stir a little turmeric in the white sauce and if you like you can add different cheeses {try it first with just parmesan my favorite} and of course you can add mushrooms,cooked bacon,spinach really any thing you like BUT the parmesan cheese is the key.
I think your last sentence says it all and answers your question!
As a trained culinary chef it doesn't sound very appealing to me!
Buca di Beppo's Macaroni and Cheese - recipe?
I just adore the Macaroni and Cheese from Buca di Beppo. Does anyone know the recipe OR at least the sauce recipe?Buca di Beppo's Macaroni and Cheese - recipe?
I've made this - and it tastes just like it!
1 3/4 pounds cooked macaroni
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken tenders
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli buds
4 ounces bruschetta mix (tomatoes, onions and basil)
2/3 cup grated Romano cheese
Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add brisket mix and peas. Cook for three minutes. Drop macaroni and broccoli buds in boiling water for three seconds. Drain and toss in sauce along with Romano cheese and serve on a large platterBuca di Beppo's Macaroni and Cheese - recipe?
Here is the recipe that they use
* 8 ounces macaroni, cooked
* 3 ounces olive oil
* 8 ounces mushrooms, quartered
* 6 ounces cooked chicken breast strips
* 3 ounces peas
* 16 ounces marinara sauce
* 6 ounces cream
* 6 ounces broccoli, buds
* 1 ounce basil, for brushetta mix
* 1/4 tablespoon salt, for brushetta mix
* 2 ounces olive oil, for brushetta mix
* 1/4 tablespoon fresh ground black pepper, for brushetta mix
* 2 ounces garlic, peeled chopped for brushetta mix
* 4 ounces red onions, for brushetta mix
* 1 lb roma tomato, for brushetta mix
* 2/3 cup grated romano cheese
1. Add all the ingredients together listed for brushetta. Set aside.
2. Heat olive oil in a large saut茅 pan.
3. Add mushrooms and chicken tenders. Saut茅 until chicken starts to brown along the edges.
4. Add marinara and cream and reduce by a third.
5. Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
6. Drop macaroni and broccoli buds in boiling water for three seconds.
7. Drain and toss in sauce along with Romano cheese and serve on a large platter.
here it is
8 ounces macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup Monterey Jack cheese
1/4 tsp dry mustard
3 cups heavy cream
1/4 cup butter
2 1/2 tablespoons all-purpose flour
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add cream to roux slowly, stirring constantly. Stir in cheeses and mustard, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve
----
also try my favorite recipe
**********THREE CHEESE BAKED MACARONI
3 c. elbow macaroni (cooked, drained and rinsed)
1 can Cheddar cheese soup
1 c. milk
1/4 tsp. salt (optional)
1/4 tsp. pepper
1/2 c. shredded Swiss
1/2 c. shredded Cheddar
1/2 c. grated Parmesan
1 can French fried onions
Preheat oven to 350 degrees.
In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through.
Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown.car financing
I've made this - and it tastes just like it!
1 3/4 pounds cooked macaroni
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken tenders
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli buds
4 ounces bruschetta mix (tomatoes, onions and basil)
2/3 cup grated Romano cheese
Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add brisket mix and peas. Cook for three minutes. Drop macaroni and broccoli buds in boiling water for three seconds. Drain and toss in sauce along with Romano cheese and serve on a large platterBuca di Beppo's Macaroni and Cheese - recipe?
Here is the recipe that they use
* 8 ounces macaroni, cooked
* 3 ounces olive oil
* 8 ounces mushrooms, quartered
* 6 ounces cooked chicken breast strips
* 3 ounces peas
* 16 ounces marinara sauce
* 6 ounces cream
* 6 ounces broccoli, buds
* 1 ounce basil, for brushetta mix
* 1/4 tablespoon salt, for brushetta mix
* 2 ounces olive oil, for brushetta mix
* 1/4 tablespoon fresh ground black pepper, for brushetta mix
* 2 ounces garlic, peeled chopped for brushetta mix
* 4 ounces red onions, for brushetta mix
* 1 lb roma tomato, for brushetta mix
* 2/3 cup grated romano cheese
1. Add all the ingredients together listed for brushetta. Set aside.
2. Heat olive oil in a large saut茅 pan.
3. Add mushrooms and chicken tenders. Saut茅 until chicken starts to brown along the edges.
4. Add marinara and cream and reduce by a third.
5. Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
6. Drop macaroni and broccoli buds in boiling water for three seconds.
7. Drain and toss in sauce along with Romano cheese and serve on a large platter.
here it is
8 ounces macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup Monterey Jack cheese
1/4 tsp dry mustard
3 cups heavy cream
1/4 cup butter
2 1/2 tablespoons all-purpose flour
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add cream to roux slowly, stirring constantly. Stir in cheeses and mustard, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve
----
also try my favorite recipe
**********THREE CHEESE BAKED MACARONI
3 c. elbow macaroni (cooked, drained and rinsed)
1 can Cheddar cheese soup
1 c. milk
1/4 tsp. salt (optional)
1/4 tsp. pepper
1/2 c. shredded Swiss
1/2 c. shredded Cheddar
1/2 c. grated Parmesan
1 can French fried onions
Preheat oven to 350 degrees.
In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through.
Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown.
Sweet macaroni and cheese recipe help?
husband's grandmother makes the best mac n cheese, i'm pregnant and soooo craving it. trying to find a recipe so i can attempt to make some at home. her mac had a milky sweety liquid to it, and i beleive it's topped with american cheese. anyone know of a similar recipe?Sweet macaroni and cheese recipe help?
She either put a little sugar in the mix or used sweetened condensed milk in place of reg. milk.Sweet macaroni and cheese recipe help?
she probable used american cheese and not cheddar or other types of cheese. american is sweeter and cheaper, plus it was the easiest to find in the olden days. little giggle :)
or velvetta ;)
Maybe she added brown sugar.
She either put a little sugar in the mix or used sweetened condensed milk in place of reg. milk.Sweet macaroni and cheese recipe help?
she probable used american cheese and not cheddar or other types of cheese. american is sweeter and cheaper, plus it was the easiest to find in the olden days. little giggle :)
or velvetta ;)
Maybe she added brown sugar.
Who has the ultimate recipe for macaroni and cheese??
I've been looking at food websites, old recipes, and asking friends. So who out there has the ultimate mac and cheese recipe?? ( this could be fun)Who has the ultimate recipe for macaroni and cheese??
Here are 2 that are really really good!! Hope you enjoy!!
Kicked Up Mac and Cheese
INGREDIENTS
1 1/2 cups rotelle pasta
4 tablespoons butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
2 teaspoons chili powder
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Smoky Mac 'n Cheese
INGREDIENTS
3 cups uncooked elbow macaroni
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 ounces smoked Cheddar cheese, shredded
2 (14.5 ounce) cans fire roasted diced tomatoes, well drained
1/4 cup sliced green onions
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
DIRECTIONS
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375 degrees F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.Who has the ultimate recipe for macaroni and cheese??
I have the ultimate recipe for it...hands down.
Macaroni %26amp; Cheese
2 cups elbow macaroni (7 oz)
5 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sharp cheddar cheese, grated (4oz)
salt and pepper
8 ounces Velveeta cheese, cubed
1/2 cup crumbled cracker, for topping
Directions
1Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
2Cook the macaroni in boiling salted water until just tender.
3Drain it while you prepare the cream sauce.
4In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
5Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
6Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
7Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
8Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
9Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Mac 'N Cheese with Bacon and Cheese
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Mac and Cheese
Mac 'N Cheese with Bacon and Cheese
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
Ingredients
8 ounces cavatappi, macaroni, or other tube-shaped pasta
1/2 teaspoon coarse salt, plus more for cooking pasta
3 1/2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces gruy猫re, grated
3 ounces aged gouda, grated
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces
Preparation
1. Preheat oven to 400掳. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.
3. In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.
As profiled in Canadian Living Magazine:
Mike's Quick Lunch World-Famous Macaroni and Cheese
Ingredients:
2 tbsp vegetable oil
2 stalks celery, diced
1 onion, chopped
陆 sweet green pepper, diced
2 tsp dried basil
陆 cup tomato, paste
2 x 28 oz cans plum tomato, chopped
1 x 28 oz can crushed tomato
陆 tsp salt
陆 tsp pepper
6 cup medium pasta, shells
9 slices processed cheddar cheese
9 slices processed mozzarella or Swiss cheese
Directions:
Preheat oven to 425潞F (220潞C).
In large Dutch oven, heat vegetable oil over medium heat; cook celery, onion, green pepper and basil, stirring occasionally, until vegetables are softened, about 8 minutes.
Add tomato paste; cook for 5 minutes, stirring occasionally. Add plum and crushed tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 2 hours.
Uncover and simmer for 1 hour or until sauce holds ripple when pushed. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
In large pot of boiling salted water, cook pasta shells until tender but firm, about 8 minutes. Drain and return pasta to pot. Add 2 cups (500 mL) of the tomato sauce; toss to coat.
Ladle 1陆 cups (375 mL) more sauce into 13鈥搙-9-inch (3 L) glass baking dish; spread half of the pasta over top. Repeat layers once; top with 1 cup (250 mL) more sauce. (Make-ahead: Cover and refrigerate for up to 1 day; uncover and heat in 350潞F (180潞C) oven until heated through, about 40 minutes.) Reserve remaining sauce for another use.
Overlapping slightly, arrange Cheddar and mozzarella cheese evenly over top; bake in oven until cheese is melted, about 5 minutes.
Obviously, Bobby Flay does:) .... That's one ';Throwdown'; that he DID win! .... Food Network.com - search ';Throwdown,'; or Bobby Flay, or macaroni %26amp; cheese .....***....There was also a Macaroni %26amp; Cheese category for the Ultimate Recipe Throwdown contest on Food Network. You can get the recipes for the 3 top finalists there
the Scottish...they even make pies wi the stuff.
Don't know one.....ask the next guy in a kilt
tlyer florence
foodnetwork.com
Here are 2 that are really really good!! Hope you enjoy!!
Kicked Up Mac and Cheese
INGREDIENTS
1 1/2 cups rotelle pasta
4 tablespoons butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
2 teaspoons chili powder
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Smoky Mac 'n Cheese
INGREDIENTS
3 cups uncooked elbow macaroni
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 ounces smoked Cheddar cheese, shredded
2 (14.5 ounce) cans fire roasted diced tomatoes, well drained
1/4 cup sliced green onions
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
DIRECTIONS
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375 degrees F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.Who has the ultimate recipe for macaroni and cheese??
I have the ultimate recipe for it...hands down.
Macaroni %26amp; Cheese
2 cups elbow macaroni (7 oz)
5 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sharp cheddar cheese, grated (4oz)
salt and pepper
8 ounces Velveeta cheese, cubed
1/2 cup crumbled cracker, for topping
Directions
1Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
2Cook the macaroni in boiling salted water until just tender.
3Drain it while you prepare the cream sauce.
4In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
5Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
6Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
7Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
8Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
9Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Mac 'N Cheese with Bacon and Cheese
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Mac and Cheese
Mac 'N Cheese with Bacon and Cheese
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
Ingredients
8 ounces cavatappi, macaroni, or other tube-shaped pasta
1/2 teaspoon coarse salt, plus more for cooking pasta
3 1/2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces gruy猫re, grated
3 ounces aged gouda, grated
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces
Preparation
1. Preheat oven to 400掳. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.
3. In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.
As profiled in Canadian Living Magazine:
Mike's Quick Lunch World-Famous Macaroni and Cheese
Ingredients:
2 tbsp vegetable oil
2 stalks celery, diced
1 onion, chopped
陆 sweet green pepper, diced
2 tsp dried basil
陆 cup tomato, paste
2 x 28 oz cans plum tomato, chopped
1 x 28 oz can crushed tomato
陆 tsp salt
陆 tsp pepper
6 cup medium pasta, shells
9 slices processed cheddar cheese
9 slices processed mozzarella or Swiss cheese
Directions:
Preheat oven to 425潞F (220潞C).
In large Dutch oven, heat vegetable oil over medium heat; cook celery, onion, green pepper and basil, stirring occasionally, until vegetables are softened, about 8 minutes.
Add tomato paste; cook for 5 minutes, stirring occasionally. Add plum and crushed tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 2 hours.
Uncover and simmer for 1 hour or until sauce holds ripple when pushed. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
In large pot of boiling salted water, cook pasta shells until tender but firm, about 8 minutes. Drain and return pasta to pot. Add 2 cups (500 mL) of the tomato sauce; toss to coat.
Ladle 1陆 cups (375 mL) more sauce into 13鈥搙-9-inch (3 L) glass baking dish; spread half of the pasta over top. Repeat layers once; top with 1 cup (250 mL) more sauce. (Make-ahead: Cover and refrigerate for up to 1 day; uncover and heat in 350潞F (180潞C) oven until heated through, about 40 minutes.) Reserve remaining sauce for another use.
Overlapping slightly, arrange Cheddar and mozzarella cheese evenly over top; bake in oven until cheese is melted, about 5 minutes.
Obviously, Bobby Flay does:) .... That's one ';Throwdown'; that he DID win! .... Food Network.com - search ';Throwdown,'; or Bobby Flay, or macaroni %26amp; cheese .....***....There was also a Macaroni %26amp; Cheese category for the Ultimate Recipe Throwdown contest on Food Network. You can get the recipes for the 3 top finalists there
the Scottish...they even make pies wi the stuff.
Don't know one.....ask the next guy in a kilt
tlyer florence
foodnetwork.com
Does anyone have a recipe for Macaroni and Cheese w/no milk?
We have some Latose Intolerent people in our familyDoes anyone have a recipe for Macaroni and Cheese w/no milk?
I have a lactose intolerance. Whether or not you can tolerate the other dairy products besides milk, such as sour cream, cheese, cream cheese etc, depends on how severe is your intolerance. I can have sour cream, and real (not processed) cheddar, gouda and mozza with no problem. Cream cheese is ok in very small amounts. Now, I know other people with lactose intolerance who cannot tolerate any of the above.
To answer you question: I cook Kraft Dinner at least once every two weeks, and homemade mac and cheese at least once a month for my husband. He is a die-hard dairy boy, but what he does not know is that for the 8 months I have made both those dishes using rice milk! I find rice milk to be the perfect substitute for cow's milk, for my needs. I always buy ';Rice Dream'; or ';Natura'; brands. I have used rice milk in place of milk in a variety of baking and cooking recipes, and they come out perfect every time. The only thing I would say is for recipes where the milk would need to thicken a sauce, the rice milk does not react the same, so maybe add a bit less, say 1/4 to half less, depending on the amount called for. Happy cooking!!!Does anyone have a recipe for Macaroni and Cheese w/no milk?
I have made Mac and Cheese using soy-based cheese substitute and lactose free milk. You grate ot finely cube the ';cheese'; and melt it down with the lactose free milk (I used ';Lactaid'; brand whole milk). Proportions will depend on the cheese substitute you use. As a rough estimate, I would start with a cup of the cheese to about 1/2 cup of milk. This should be enough to coat the resulting pasta from cooking 1/2 pound of dry pasta (spirals or elbows work best). If you cannot fond Lactaid milk, you could try plain soy milk. I don't think it would be as good though. Bon Appetite!
Edit 1) Just saw your additional info. You can use soy milk or even try some non-dairy creamer in place of the milk.
I use Butter %26amp; Hot water if I do not have milk...
The best means is to put the butter in while the mac is still hot, like after you strain it.
Then hit up the water after you have put in the cheese packet, as it will desolve most of the contents. Only use a smaller amount, because it is better to have not enough, and need to add a tad more, than to add to much, and make it crappy.
merry christmas (:
I believe yogurt has very little lactose, so you could try that. It gives Mac n Cheese an extra tang that's really good, as well.
Another option would be to use chicken broth and pureed butternut squash. I love butternut squash mac n cheese. I use milk instead of chicken broth, but chicken broth would work well, too, if you include the squash.
I'd recommend making an entirely different dish.
You can't make a bechamel sauce without milk, and cheese has lactose in it also.
I guess you could try using Lactaid brand milk and cheese. I unfortunately cannot vouch for how it will turn out though.
Cheese has lactose in it too. So kind of impossible to make lactose free mac and cheese...unless you have special lactose free cheese AND lactose free milk (which they do make). If they are lactose intolerant, why not just make something else??
I'm lactose intolerant too, and the CHEESE also has lactose in it! .... You can buy shredded soy cheese though, and Lactaid or Dairy-Ease milk (which tastes just like regular milk)
You can sub chicken stock to make your white sauce... just use chicken stock instead of milk. Or, use Dairy Ease or Lactaid milk instead of regular milk.
just macoroni with cheese and leave some water in it and some butter
Just buy the lactose free cheese and milk and make the regular recipe.
Try using soy milk.
I have a lactose intolerance. Whether or not you can tolerate the other dairy products besides milk, such as sour cream, cheese, cream cheese etc, depends on how severe is your intolerance. I can have sour cream, and real (not processed) cheddar, gouda and mozza with no problem. Cream cheese is ok in very small amounts. Now, I know other people with lactose intolerance who cannot tolerate any of the above.
To answer you question: I cook Kraft Dinner at least once every two weeks, and homemade mac and cheese at least once a month for my husband. He is a die-hard dairy boy, but what he does not know is that for the 8 months I have made both those dishes using rice milk! I find rice milk to be the perfect substitute for cow's milk, for my needs. I always buy ';Rice Dream'; or ';Natura'; brands. I have used rice milk in place of milk in a variety of baking and cooking recipes, and they come out perfect every time. The only thing I would say is for recipes where the milk would need to thicken a sauce, the rice milk does not react the same, so maybe add a bit less, say 1/4 to half less, depending on the amount called for. Happy cooking!!!Does anyone have a recipe for Macaroni and Cheese w/no milk?
I have made Mac and Cheese using soy-based cheese substitute and lactose free milk. You grate ot finely cube the ';cheese'; and melt it down with the lactose free milk (I used ';Lactaid'; brand whole milk). Proportions will depend on the cheese substitute you use. As a rough estimate, I would start with a cup of the cheese to about 1/2 cup of milk. This should be enough to coat the resulting pasta from cooking 1/2 pound of dry pasta (spirals or elbows work best). If you cannot fond Lactaid milk, you could try plain soy milk. I don't think it would be as good though. Bon Appetite!
Edit 1) Just saw your additional info. You can use soy milk or even try some non-dairy creamer in place of the milk.
I use Butter %26amp; Hot water if I do not have milk...
The best means is to put the butter in while the mac is still hot, like after you strain it.
Then hit up the water after you have put in the cheese packet, as it will desolve most of the contents. Only use a smaller amount, because it is better to have not enough, and need to add a tad more, than to add to much, and make it crappy.
merry christmas (:
I believe yogurt has very little lactose, so you could try that. It gives Mac n Cheese an extra tang that's really good, as well.
Another option would be to use chicken broth and pureed butternut squash. I love butternut squash mac n cheese. I use milk instead of chicken broth, but chicken broth would work well, too, if you include the squash.
I'd recommend making an entirely different dish.
You can't make a bechamel sauce without milk, and cheese has lactose in it also.
I guess you could try using Lactaid brand milk and cheese. I unfortunately cannot vouch for how it will turn out though.
Cheese has lactose in it too. So kind of impossible to make lactose free mac and cheese...unless you have special lactose free cheese AND lactose free milk (which they do make). If they are lactose intolerant, why not just make something else??
I'm lactose intolerant too, and the CHEESE also has lactose in it! .... You can buy shredded soy cheese though, and Lactaid or Dairy-Ease milk (which tastes just like regular milk)
You can sub chicken stock to make your white sauce... just use chicken stock instead of milk. Or, use Dairy Ease or Lactaid milk instead of regular milk.
just macoroni with cheese and leave some water in it and some butter
Just buy the lactose free cheese and milk and make the regular recipe.
Try using soy milk.
Does anyone have a good recipe for Macaroni and Cheese?
I'm trying to make my own macaroni and cheese, but can't seem to do it right... mine gets all ';sausy';...Does anyone have a good recipe for Macaroni and Cheese?
buy some box pasta you can even buy the kraft deluxe and make it your own. buy a variety of different cheeses, some milk evaporated or regular, cream, or half and half any of these will work, a few eggs as well. boil the pasta, place in a baking dish big enough for the portion u are making. add your eggs, cheese and dairy liquid of choice, mix together and bake in the oven 350 for 1 hr.Does anyone have a good recipe for Macaroni and Cheese?
I just fry macaroni with butter, salt, and grated cheese. It comes out really sticky. (Macaroni with butter and cheese recipe at http://www.recipeomnibus.com/page13.htm)
Mine always turns out good
Macaroni cooked and drained, add a cup of milk with two eggs beat in with it. Fold in Sharp Cheddar Cheese and Mozzarella Cheese (a lot), salt and pepper to taste, finish filling the bowl with half and half or milk until it reaches the top and add uncooked bacon to the top and bake @ 400 degrees for about 45 minutes to an hour (depending on the size).
It is cheesy and the bacon on top makes it great! It was my father's favorite way of having his made. Seems to have hit a good spot with my father-in-law also. And I am always asked to bring it on holiday's.
I'm not sure how you are making your cheese sauce- it would be a lot of help to know that.
Boil the noodles. (Obv.) Set them aside and make the sauce.
In a saucepan over high heat, melt a few tablespoons of butter. Whisk in flour, and allow it to brown a little. Turn heat to low and add milk, whisking as you add. Put in the grated cheese (cheddar, and for god's sake don't use any of that stupid velveeta crap. It's not cheese, it's solidified oil.) a handful at a time, and keep whisking. Pour it over the noodles and stir it through. Sprinkle a little more cheese on top and bake at 350 until hot through.
first time I actually write it down I usually do it by eye....
2 tbsp butter
2 tbsp flour
2 cups of milk
about 2 slices of ';kraft singles';
1/4 cup Parmesan grate
1/4 cup old cheddar grated
1/4 cup gouda grated
1 small minced onion
clove of garlic minced
salt and pepper
worchestire sauce
melt butter and cook the onion and add flour...cook till bubbly add milk and whisk till thickened add the cheese little by little if you find it too thick add more milk and the spices...add more cheese if wanted......add desired amount of macaroni....
switch up the cheeses add your favorite..but I find when I replace the ';singles';....I don't get that creamy texture so I always add a few slices...but I've done it with swiss,extra old cheddar,havarti,brie,camanbert etc.....
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
You don't really have to use all those types of cheese if you don't want, just mix and match to taste as long as the amount of cheese ends up the same! =]
Go with the Blue Box of Kraft!!
Or use less milk so your sauce is thicker.
buy some box pasta you can even buy the kraft deluxe and make it your own. buy a variety of different cheeses, some milk evaporated or regular, cream, or half and half any of these will work, a few eggs as well. boil the pasta, place in a baking dish big enough for the portion u are making. add your eggs, cheese and dairy liquid of choice, mix together and bake in the oven 350 for 1 hr.Does anyone have a good recipe for Macaroni and Cheese?
I just fry macaroni with butter, salt, and grated cheese. It comes out really sticky. (Macaroni with butter and cheese recipe at http://www.recipeomnibus.com/page13.htm)
Mine always turns out good
Macaroni cooked and drained, add a cup of milk with two eggs beat in with it. Fold in Sharp Cheddar Cheese and Mozzarella Cheese (a lot), salt and pepper to taste, finish filling the bowl with half and half or milk until it reaches the top and add uncooked bacon to the top and bake @ 400 degrees for about 45 minutes to an hour (depending on the size).
It is cheesy and the bacon on top makes it great! It was my father's favorite way of having his made. Seems to have hit a good spot with my father-in-law also. And I am always asked to bring it on holiday's.
I'm not sure how you are making your cheese sauce- it would be a lot of help to know that.
Boil the noodles. (Obv.) Set them aside and make the sauce.
In a saucepan over high heat, melt a few tablespoons of butter. Whisk in flour, and allow it to brown a little. Turn heat to low and add milk, whisking as you add. Put in the grated cheese (cheddar, and for god's sake don't use any of that stupid velveeta crap. It's not cheese, it's solidified oil.) a handful at a time, and keep whisking. Pour it over the noodles and stir it through. Sprinkle a little more cheese on top and bake at 350 until hot through.
first time I actually write it down I usually do it by eye....
2 tbsp butter
2 tbsp flour
2 cups of milk
about 2 slices of ';kraft singles';
1/4 cup Parmesan grate
1/4 cup old cheddar grated
1/4 cup gouda grated
1 small minced onion
clove of garlic minced
salt and pepper
worchestire sauce
melt butter and cook the onion and add flour...cook till bubbly add milk and whisk till thickened add the cheese little by little if you find it too thick add more milk and the spices...add more cheese if wanted......add desired amount of macaroni....
switch up the cheeses add your favorite..but I find when I replace the ';singles';....I don't get that creamy texture so I always add a few slices...but I've done it with swiss,extra old cheddar,havarti,brie,camanbert etc.....
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
You don't really have to use all those types of cheese if you don't want, just mix and match to taste as long as the amount of cheese ends up the same! =]
Go with the Blue Box of Kraft!!
Or use less milk so your sauce is thicker.
QUICK MAC AND CHEESE RECIPE! (macaroni and cheese)?
I need a quick macaroni and cheese recipie
Ive got the packet pacaroni and the ingrediants.
I dont have any egg's
and i need it to be baked, but i can boil and stuff first.
serving 4-5
pleaseeeee any idea's. step to step?
best idea or recipe will get top stars (:QUICK MAC AND CHEESE RECIPE! (macaroni and cheese)?
The blue %26amp; yellow packet stuff is meant for stove-top cooking.
Just boil the pasta in salted water as directed.
Make a roux with equal parts flour %26amp; oil, cook into a paste.
Add 1 cup warm milk, slowly whisking it together over low heat.
Stir in grated cheeses: cheddar, mozzarella, parmesan, etc.
Put drained pasta in a baking dish, pour cheese sauce over to soak in.
Bake in 400F oven for 20 minutes until bubbly %26amp; browned on top.
You can mix in sauteed chopped onion %26amp;/or red/green pepper.
Top with sliced mushrooms or bacon strips or tomato slices.QUICK MAC AND CHEESE RECIPE! (macaroni and cheese)?
This is the recipe I grew up on:
- 2 cups uncooked macaroni
- 2 cups shredded cheddar cheese (or marbled cheese - also very good!)
- 1/4 cup milk
- 3-4 saltine crackers
- salt
Boil macaroni. Layer half of the macaroni in bottom of greased casserole dish, sprinkle with salt, top with half of cheese. Repeat with remaining macaroni and cheese. Pour milk over all. Crumble saltine crackers over top. Cover with foil and bake at 400 F for 10 minutes, remove foil and bake another 10 minutes.
Great texture and super easy, no mixing of cheese sauce required!
Mouse's Macaroni and Cheese --
INGREDIENTS
1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese, cubed
8 ounces processed cheese food (eg. Velveeta), cubed
1/4 cup seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly
Ive got the packet pacaroni and the ingrediants.
I dont have any egg's
and i need it to be baked, but i can boil and stuff first.
serving 4-5
pleaseeeee any idea's. step to step?
best idea or recipe will get top stars (:QUICK MAC AND CHEESE RECIPE! (macaroni and cheese)?
The blue %26amp; yellow packet stuff is meant for stove-top cooking.
Just boil the pasta in salted water as directed.
Make a roux with equal parts flour %26amp; oil, cook into a paste.
Add 1 cup warm milk, slowly whisking it together over low heat.
Stir in grated cheeses: cheddar, mozzarella, parmesan, etc.
Put drained pasta in a baking dish, pour cheese sauce over to soak in.
Bake in 400F oven for 20 minutes until bubbly %26amp; browned on top.
You can mix in sauteed chopped onion %26amp;/or red/green pepper.
Top with sliced mushrooms or bacon strips or tomato slices.QUICK MAC AND CHEESE RECIPE! (macaroni and cheese)?
This is the recipe I grew up on:
- 2 cups uncooked macaroni
- 2 cups shredded cheddar cheese (or marbled cheese - also very good!)
- 1/4 cup milk
- 3-4 saltine crackers
- salt
Boil macaroni. Layer half of the macaroni in bottom of greased casserole dish, sprinkle with salt, top with half of cheese. Repeat with remaining macaroni and cheese. Pour milk over all. Crumble saltine crackers over top. Cover with foil and bake at 400 F for 10 minutes, remove foil and bake another 10 minutes.
Great texture and super easy, no mixing of cheese sauce required!
Mouse's Macaroni and Cheese --
INGREDIENTS
1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese, cubed
8 ounces processed cheese food (eg. Velveeta), cubed
1/4 cup seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly
Where can I get a good recipe for macaroni and cheese???
I want to make it with a runny,stringy sauce like what you get in a pub. The recipe I use normally gives a much thicker sauceWhere can I get a good recipe for macaroni and cheese???
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.car financing
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.
Do you know good recipe for macaroni and cheese?
I hate the artificial flavors, so i want one recipe for homemade macaroni and cheese :)Do you know good recipe for macaroni and cheese?
i make this recipe at least once a week my family loves it.
INGREDIENTS
1-1/2 teaspoons salt
1/2 pound elbow, shell or other bite-size shaped pasta
1 (12 fluid ounce) can evaporated milk
1/2 cup chicken broth
1 tablespoon and 1-1/2 teaspoons butter
2 tablespoons and 2 teaspoons flour
2-1/4 teaspoons Dijon mustard
1/4 cup grated Parmesan cheese
Freshly ground black pepper
1/2 pound grated extra-sharp cheddar cheese
DIRECTIONS
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.Do you know good recipe for macaroni and cheese?
velvita cheese and noodels of your chorice first put in your noodles then your cheese and put in the oven add more cheese if desired then take out stir enjoy
get egg shell noodles or w/e noodles u like... cook them how the package says , then make a cheese sauce from velveta cheese mmmm....
This is how my grandma made hers:
1 pkg of elbow or salad macaroni
1 brick of cheese (your choice - I like both cheddar and colby-jack), shredded
1/2 C milk
1 T flour
onion salt
Cook the macaroni according to package directions, then toss it with the shredded cheese in a large, oven-ready casserole dish. In a separate bowl, mix the milk and flour and enough onion salt to taste, until it is smooth and creamy. Pour this into the macaroni and cheese mixture, then put the whole thing in a 350 degree oven until it is bubbly and the top starts to brown a little - about 30 minutes or so.
This is STILL my favorite kind of mac-n-cheese!
Hope this helps.
Homemade Mac and Cheese Casserole Recipe
you will need : shreaded cheese ( any flavors you will like, Kraft is a good brand and they come in ziploc bags ), hot water, macaroni noodles ( macaroni, shells, ones that good good with this recipe ) two pots, a cassarole dish, a strainer, a stove and preheated oven, milk, butter ( or margerine, tub mrgerine, or shortening ), cooked heated cubed ham or skinless boneless chicken, washed and sliced or cubed vegetables ( carrots, cauliflower, celery, etc. )
1) boil the macaroni noodles until soft but firm
2) strain noodles and return to second pot or drain first pot and reuse
3) mix noodles, half a cup of milk, shreaded cheese ( leave some for step 4) , and a flap of butter ( about half an inch thick )
4) pour half of it into the bottom of the casserole dish and layer with chicken or ham and vegetables, then add another layer of mac and cheese and layer more vegetables and meat on top and on sprinkle grated cheese on top
5) bake at 350-400 degrees until warm and cheese is melted and bubbling ( the ham or chicken should already be cooked )
6) enjoy with the family and if you have leftovers, reheat in toaster oven for a while
Paula Deen's recipe is my very favorite. If you like the creamy, on the stove top type this isn't for you, but if you like a baked type you should love it.
http://www.foodnetwork.com/food/recipes/鈥?/a>
This is a recipe that Alton Brown has on the Food Network page --- I have made it a couple of times and it is really delicious:
BAKED MACARONI AND CHEESE
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Alton also has a recipe for stove-top macaroni and cheese:
http://www.foodnetwork.com/food/recipes/鈥?/a>
HOMEMADE MACARONI %26amp; CHEESE
3 tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese
1 (16 oz.) box elbow macaroni
In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.
Recipe can be halved.
i make this recipe at least once a week my family loves it.
INGREDIENTS
1-1/2 teaspoons salt
1/2 pound elbow, shell or other bite-size shaped pasta
1 (12 fluid ounce) can evaporated milk
1/2 cup chicken broth
1 tablespoon and 1-1/2 teaspoons butter
2 tablespoons and 2 teaspoons flour
2-1/4 teaspoons Dijon mustard
1/4 cup grated Parmesan cheese
Freshly ground black pepper
1/2 pound grated extra-sharp cheddar cheese
DIRECTIONS
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.Do you know good recipe for macaroni and cheese?
velvita cheese and noodels of your chorice first put in your noodles then your cheese and put in the oven add more cheese if desired then take out stir enjoy
get egg shell noodles or w/e noodles u like... cook them how the package says , then make a cheese sauce from velveta cheese mmmm....
This is how my grandma made hers:
1 pkg of elbow or salad macaroni
1 brick of cheese (your choice - I like both cheddar and colby-jack), shredded
1/2 C milk
1 T flour
onion salt
Cook the macaroni according to package directions, then toss it with the shredded cheese in a large, oven-ready casserole dish. In a separate bowl, mix the milk and flour and enough onion salt to taste, until it is smooth and creamy. Pour this into the macaroni and cheese mixture, then put the whole thing in a 350 degree oven until it is bubbly and the top starts to brown a little - about 30 minutes or so.
This is STILL my favorite kind of mac-n-cheese!
Hope this helps.
Homemade Mac and Cheese Casserole Recipe
you will need : shreaded cheese ( any flavors you will like, Kraft is a good brand and they come in ziploc bags ), hot water, macaroni noodles ( macaroni, shells, ones that good good with this recipe ) two pots, a cassarole dish, a strainer, a stove and preheated oven, milk, butter ( or margerine, tub mrgerine, or shortening ), cooked heated cubed ham or skinless boneless chicken, washed and sliced or cubed vegetables ( carrots, cauliflower, celery, etc. )
1) boil the macaroni noodles until soft but firm
2) strain noodles and return to second pot or drain first pot and reuse
3) mix noodles, half a cup of milk, shreaded cheese ( leave some for step 4) , and a flap of butter ( about half an inch thick )
4) pour half of it into the bottom of the casserole dish and layer with chicken or ham and vegetables, then add another layer of mac and cheese and layer more vegetables and meat on top and on sprinkle grated cheese on top
5) bake at 350-400 degrees until warm and cheese is melted and bubbling ( the ham or chicken should already be cooked )
6) enjoy with the family and if you have leftovers, reheat in toaster oven for a while
Paula Deen's recipe is my very favorite. If you like the creamy, on the stove top type this isn't for you, but if you like a baked type you should love it.
http://www.foodnetwork.com/food/recipes/鈥?/a>
This is a recipe that Alton Brown has on the Food Network page --- I have made it a couple of times and it is really delicious:
BAKED MACARONI AND CHEESE
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Alton also has a recipe for stove-top macaroni and cheese:
http://www.foodnetwork.com/food/recipes/鈥?/a>
HOMEMADE MACARONI %26amp; CHEESE
3 tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese
1 (16 oz.) box elbow macaroni
In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.
Recipe can be halved.
I need an easy recipe for Macaroni and Cheese?
Easiest involves boiling noodles and melting american cheese singles into it. This sounds better and easy still though:
INGREDIENTS:
* 5 cups cooked macaroni (8 ounces raw)
* 4 tablespoons butter
* 4 tablespoons flour
* 1/4 teaspoon salt
* 1/8 pepper, or to taste
* 2 cups milk
* 3/4 cup shredded sharp Cheddar cheese
* paprika, optional
PREPARATION:
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. continue to cook, stirring constantly, until thickened.
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Add cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with paprika, if desired. Bake in a preheated 350掳 oven for 20 minutes, or until hot and bubbly.
Serves 6.
Yum, come cook for me, I love that stuff.I need an easy recipe for Macaroni and Cheese?
Bring a pan of water (with a few dashes of salt) to boil
Add pasta
Let it cook on medium heat until pasta is done to your liking
Meanwhile, cut up 1/4 of a block of velveeta cheese (more or less depending on how much mac you are making)
Drain pasta
Add Velveeta
Add some milk to make it creamy, but not too much
Salt and pepper to taste
Keep stiring mac and cheese every so often until all the velveeta has melted
Turn the stove off - very important step!
ENJOY!I need an easy recipe for Macaroni and Cheese?
Kraft baby!
it's not that difficult really... boil pasta according to directions. add any kind of cheese you want (try not to use fake cheese though) put in a little butter, milk, and salt/pepper. eat.
Once you add the cheese to the white sauce, just stir it in off the fire. The oven will melt the cheese thoroughly.
Baked Macaroni %26amp; Cheese
陆 cup heavy cream
陆 cup milk
3 Tbsp butter
2 Tbsp flour
1 lb. macaroni, boiled al dente, according to pkg. directions
1陆 c ups yellow cheddar cheese, shredded
1陆 cups Muenster cheese, shredded
Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
easy mac, duh
Boil your noodles then drain all the water out of the noodles once they are done. Then melt just any kind of cheese ( cream cheese, cheder cheese ect.) Then put in a pan and let cook for about 1 hour.
we use kraft brand and just dress it up. lil ranch dressing, crumbled bacon and spices to heat it up. mmmm yummyyy
my dad makes really good macaroni and cheese, but i don't know the exact recipe. he usually doesnt do exact measurements.
boil as much macaroni as needed.
when done, drain the water.
then mix while adding a few slices of american cheese, margarine/butter, and some milk. (you can also add some cheddar cheese, or probly any type that you like)
when you think that you added a good amount of everything and mixed it enough, you are done. it is very simple and delicious!!!
also, it is really good with tuna.
you should try this recipe = ]
My favorite one that I make all the time (everyone LOVES this) is super easy.
Take 3 tablespoons of butter and melt it in a medium saucepan over med-low heat. Add 3 tablespoons of flour and whisk together for about a minute or two, to get rid of the floury taste.
Add 2 cups of WARM milk. Bring it up to just a boil and then turn the heat down. Let simmer for 3 minutes, stirring occasionally.
Add 1/2 C. of heavy cream, a pinch of black pepper and hot sauce (the hot sauce brings out the cheesey flavor, so don't skimp). Stir for a minute. Add 8 oz. of shredded sharp cheddar cheese and stir until the cheese is melted.
Pour over 1/2 lb. of cooked macaroni noodles. Transfer into an 8x10 baking dish, add 4 oz. of shredded cheese to the top, bake for 30 min. at 350 degrees.
It's soooooooooo good! Good luck!
INGREDIENTS:
* 5 cups cooked macaroni (8 ounces raw)
* 4 tablespoons butter
* 4 tablespoons flour
* 1/4 teaspoon salt
* 1/8 pepper, or to taste
* 2 cups milk
* 3/4 cup shredded sharp Cheddar cheese
* paprika, optional
PREPARATION:
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. continue to cook, stirring constantly, until thickened.
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Add cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with paprika, if desired. Bake in a preheated 350掳 oven for 20 minutes, or until hot and bubbly.
Serves 6.
Yum, come cook for me, I love that stuff.I need an easy recipe for Macaroni and Cheese?
Bring a pan of water (with a few dashes of salt) to boil
Add pasta
Let it cook on medium heat until pasta is done to your liking
Meanwhile, cut up 1/4 of a block of velveeta cheese (more or less depending on how much mac you are making)
Drain pasta
Add Velveeta
Add some milk to make it creamy, but not too much
Salt and pepper to taste
Keep stiring mac and cheese every so often until all the velveeta has melted
Turn the stove off - very important step!
ENJOY!I need an easy recipe for Macaroni and Cheese?
Kraft baby!
it's not that difficult really... boil pasta according to directions. add any kind of cheese you want (try not to use fake cheese though) put in a little butter, milk, and salt/pepper. eat.
Once you add the cheese to the white sauce, just stir it in off the fire. The oven will melt the cheese thoroughly.
Baked Macaroni %26amp; Cheese
陆 cup heavy cream
陆 cup milk
3 Tbsp butter
2 Tbsp flour
1 lb. macaroni, boiled al dente, according to pkg. directions
1陆 c ups yellow cheddar cheese, shredded
1陆 cups Muenster cheese, shredded
Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
easy mac, duh
Boil your noodles then drain all the water out of the noodles once they are done. Then melt just any kind of cheese ( cream cheese, cheder cheese ect.) Then put in a pan and let cook for about 1 hour.
we use kraft brand and just dress it up. lil ranch dressing, crumbled bacon and spices to heat it up. mmmm yummyyy
my dad makes really good macaroni and cheese, but i don't know the exact recipe. he usually doesnt do exact measurements.
boil as much macaroni as needed.
when done, drain the water.
then mix while adding a few slices of american cheese, margarine/butter, and some milk. (you can also add some cheddar cheese, or probly any type that you like)
when you think that you added a good amount of everything and mixed it enough, you are done. it is very simple and delicious!!!
also, it is really good with tuna.
you should try this recipe = ]
My favorite one that I make all the time (everyone LOVES this) is super easy.
Take 3 tablespoons of butter and melt it in a medium saucepan over med-low heat. Add 3 tablespoons of flour and whisk together for about a minute or two, to get rid of the floury taste.
Add 2 cups of WARM milk. Bring it up to just a boil and then turn the heat down. Let simmer for 3 minutes, stirring occasionally.
Add 1/2 C. of heavy cream, a pinch of black pepper and hot sauce (the hot sauce brings out the cheesey flavor, so don't skimp). Stir for a minute. Add 8 oz. of shredded sharp cheddar cheese and stir until the cheese is melted.
Pour over 1/2 lb. of cooked macaroni noodles. Transfer into an 8x10 baking dish, add 4 oz. of shredded cheese to the top, bake for 30 min. at 350 degrees.
It's soooooooooo good! Good luck!
Whats a good recipe for macaroni and cheese?
I want to make it creamy and rich not soupy or dry.Whats a good recipe for macaroni and cheese?
well, this is for BAKED mac and cheese, so it's more casserole, not creamy-creamy like mac and cheese from the box.
i promise, though..it's awesome. anytime i make it or my mom makes it, the pan is empty in moments.
you will need:
9x13 pyrex baking dish.
2 blocks of cracker barrel extra sharp cheddar cheese...grated
1 pound box of mueller's elbow noodles
salt and pepper to taste
a touch of milk to cover bottom of dish.
boil the macaroni and grate the cheese.
take half macaroni and spread on bottom of baking dish, flatten it out so it's an even layer. salt and pepper the macaroni.
then sprinkle half of the cheese over the macaroni, evenly.
then spoon the rest of macaroni over the cheese...evenly. salt and pepper and then remaining cheese. pour enough milk into dish to JUST cover the bottom of the dish when you look at it eye level. it will come up 1/4 inch or less.
bake at 350 about 30-45 minutes...until milk is cooked into mac and cheese.
tips:
-use these specific brands or else it just doesn't taste the same.
-use a pyrex dish so you can see the milk on the bottom to be sure it's just enough.
-leave enough cheese to totally cover the top layer, if not, then uncovered macaroni will get crunchy and dry.
i promise, if you make this...you will love it.
take car.eWhats a good recipe for macaroni and cheese?
Put tuna in it.
Ok, so I cheat a little when it comes to Mac and Cheese!!! Take your favorite boxed kind and add cream cheese, or borsin herb and garlic cheese, crumbled bacon bits, and if your feeling really adventurous, tuna and green peas for a tuna casserole! I also add a squeeze of good yellow mustard in mine and diced green chilies add a bit of zest too.
I add chunks of colby-jack cheese to Annie's macaroni and cheese ( boxed-organic-YUMM!) to make it thicker.
I like to add lots of different cheeses....cheddar (both sharp and mild) also you can throw in some mozzarella..add a little milk and some butter.....and when you layer your noodles and cheese---keep your cheese thick.
I have a friend you likes to add hers all together and add some Velveeta for extra cheesy-ness.
only melt your cheese don't ';BAKE'; your dish...everything is done just melting.
Try Penguin it's a light and tasty and goes good with most Clothes
Three Cheese Macaroni n' Cheese
Ingredients:
1 box (1 .lb) of Elbows Macaroni
1 8 oz block of Mild Cheddar Cheese
1 8 oz block of Colby Jack Cheese
1 pkg. of Kraft Deluxe Cheese Slices
录 cup of sour cream
录 stick of butter
录 cup of milk
salt and pepper to taste
Instructions:
Boil the macaroni in a pot until done (*remember to put 2 tsps of oil, so that the macaroni won鈥檛 stick).
Drain macaroni, add butter.
Cut up the blocks of cheese, tear the slices and add to macaroni.
Add in 录 cup of milk, sour cream and stir, continue to stir and cook so that the macaroni won鈥檛 stick.
Remove from stove and place in oven at 350 and bake for about 15 minutes
Bon Appetit
Macaroni and Cheese
Ingredients:
16 oz box of macaroni
1 stick of butter (softened)
1 13 0z can of evaporated milk
1 block of sharp cheddar cheese (approx. 16oz)
1 block of sharp or mild cheddar cheese (approx. 8 oz)
1 box of Velveeta
1 4oz can of Jalapeno peppers, chopped (they usually come whole in the can, you will need to chop them)
Salt and Pepper to taste A picture of this dish is available on the CD. Click here for your copy.
Instructions:
Cook the macaroni according to package directions.
Cook about 1 minute less than the package directions.
While the macaroni is cooking:
Cut 16 oz block of cheese into small cubes.
Slice Velveeta into pieces.
Then, take the cooked macaroni, drain but do not rinse.
Return the macaroni to pot.
Add butter, milk, cheese cube and slices to hot macaroni.
Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
Add peppers.
Add salt and pepper to taste.
Pour into baking dish.
Cover the top with the remaining cheese (grated, sliced or cut into cubes.)
Bake at 350 for 35 minutes.
You want the top to brown and the pasta to set.
Here is another one I like even better.
well, this is for BAKED mac and cheese, so it's more casserole, not creamy-creamy like mac and cheese from the box.
i promise, though..it's awesome. anytime i make it or my mom makes it, the pan is empty in moments.
you will need:
9x13 pyrex baking dish.
2 blocks of cracker barrel extra sharp cheddar cheese...grated
1 pound box of mueller's elbow noodles
salt and pepper to taste
a touch of milk to cover bottom of dish.
boil the macaroni and grate the cheese.
take half macaroni and spread on bottom of baking dish, flatten it out so it's an even layer. salt and pepper the macaroni.
then sprinkle half of the cheese over the macaroni, evenly.
then spoon the rest of macaroni over the cheese...evenly. salt and pepper and then remaining cheese. pour enough milk into dish to JUST cover the bottom of the dish when you look at it eye level. it will come up 1/4 inch or less.
bake at 350 about 30-45 minutes...until milk is cooked into mac and cheese.
tips:
-use these specific brands or else it just doesn't taste the same.
-use a pyrex dish so you can see the milk on the bottom to be sure it's just enough.
-leave enough cheese to totally cover the top layer, if not, then uncovered macaroni will get crunchy and dry.
i promise, if you make this...you will love it.
take car.eWhats a good recipe for macaroni and cheese?
Put tuna in it.
Ok, so I cheat a little when it comes to Mac and Cheese!!! Take your favorite boxed kind and add cream cheese, or borsin herb and garlic cheese, crumbled bacon bits, and if your feeling really adventurous, tuna and green peas for a tuna casserole! I also add a squeeze of good yellow mustard in mine and diced green chilies add a bit of zest too.
I add chunks of colby-jack cheese to Annie's macaroni and cheese ( boxed-organic-YUMM!) to make it thicker.
I like to add lots of different cheeses....cheddar (both sharp and mild) also you can throw in some mozzarella..add a little milk and some butter.....and when you layer your noodles and cheese---keep your cheese thick.
I have a friend you likes to add hers all together and add some Velveeta for extra cheesy-ness.
only melt your cheese don't ';BAKE'; your dish...everything is done just melting.
Try Penguin it's a light and tasty and goes good with most Clothes
Three Cheese Macaroni n' Cheese
Ingredients:
1 box (1 .lb) of Elbows Macaroni
1 8 oz block of Mild Cheddar Cheese
1 8 oz block of Colby Jack Cheese
1 pkg. of Kraft Deluxe Cheese Slices
录 cup of sour cream
录 stick of butter
录 cup of milk
salt and pepper to taste
Instructions:
Boil the macaroni in a pot until done (*remember to put 2 tsps of oil, so that the macaroni won鈥檛 stick).
Drain macaroni, add butter.
Cut up the blocks of cheese, tear the slices and add to macaroni.
Add in 录 cup of milk, sour cream and stir, continue to stir and cook so that the macaroni won鈥檛 stick.
Remove from stove and place in oven at 350 and bake for about 15 minutes
Bon Appetit
Macaroni and Cheese
Ingredients:
16 oz box of macaroni
1 stick of butter (softened)
1 13 0z can of evaporated milk
1 block of sharp cheddar cheese (approx. 16oz)
1 block of sharp or mild cheddar cheese (approx. 8 oz)
1 box of Velveeta
1 4oz can of Jalapeno peppers, chopped (they usually come whole in the can, you will need to chop them)
Salt and Pepper to taste A picture of this dish is available on the CD. Click here for your copy.
Instructions:
Cook the macaroni according to package directions.
Cook about 1 minute less than the package directions.
While the macaroni is cooking:
Cut 16 oz block of cheese into small cubes.
Slice Velveeta into pieces.
Then, take the cooked macaroni, drain but do not rinse.
Return the macaroni to pot.
Add butter, milk, cheese cube and slices to hot macaroni.
Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
Add peppers.
Add salt and pepper to taste.
Pour into baking dish.
Cover the top with the remaining cheese (grated, sliced or cut into cubes.)
Bake at 350 for 35 minutes.
You want the top to brown and the pasta to set.
Here is another one I like even better.
What are some recipes you make using Kraft dinner (macaroni and cheese)?
My absolute favorite and easiest in the world!
Cook mac and cheese as usual. While pasta is boiling, brown 1lb. of hamburger meat (or turkey works well too!). When browned, drain fat and return to pan. Add 1 teaspoon basil and one can of Italian stewed tomatoes; heat through. Once mac and cheese is made (follow box directions), add meat and mix well. Place in baking dish and bake 350 for 10-15 minutes. I personally add a little sprinkling of cheddar cheese before baking----YUMMY!What are some recipes you make using Kraft dinner (macaroni and cheese)?
Tasty Tuna Casserole
1 pkg. (7-1/4 oz.) KRAFT Macaroni %26amp; Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (6 oz.) tuna, drained
1/2 of a red pepper, chopped 1 green onion, sliced
1 cup crushed potato chips
PREHEAT oven to 350掳F. Prepare Mac and Cheese as directed on package.
Stir in soup, milk, tuna, red pepper and onion.
SPOON into 2-qt. casserole dish; top with crushed chips.
BAKE 30 min. or until heated through.What are some recipes you make using Kraft dinner (macaroni and cheese)?
Chili mac:
You'll need:
1 box mac and cheese
1 can chili (I usually use Hormel's but store brand is fine)
1 onion, diced
milk, the amount called for by the mac and cheese
butter, the amount called for by the mac and cheese
coarsely broken tortilla chips
Boil macaroni, but maybe make it a little bit extra al dente.
As it is cooking, in a separate pan (I use cast iron so it can go in the oven) saute a diced onion in oil or butter. When it is slightly caramelized, add a can of chili to the pan with the onion. Also add the cheese packet, milk, and butter or margarine.
Stir, and add the macaroni to the chili, along with any other ingredients you like, like hot sauce, diced tomato, corn, whatever you like. Stir.
Sprinkle with coarsely broken tortilla chips. The broken ones left in the bottom of a bag are good for this.
Bake in a 350 degree oven for around 10 minutes, keep an eye on it so the chips don't burn. Eat with sour cream.
diced chicken, roast beef, turkey, whatever meats you have, you will need about 1 to 2 cups.
1 or 2 small cans mushroom pieces, drained
1 can cream of mushroom soup, undiluted
cook the mac according to the instructions up to draining it. Do drain then toss back into the kettle. Add the mushroom soup, mushroom pieces, 1/2 soup can milk or half n half, then stir in the meat.
Now you can add any frozen veggies you like. I like broccoli flowerettes in this.
you can add just about anything to it and it will be delicious
my favs are cut up some ham and broccoli after cooking it as normal
you could also add cooked bacon and tomato after cooking it as normal and then put it in a casserole dish sprinkle cheese on top and bake until golden brown
I like to make it like it says on the box but I add a can of tuna and a can of mushrooms and 2 slices of chedder cheese and stir it all in well.
the kraft website has hundreds of suggestions for using it.
sometimes i will add vegetables like celery, carrotts peas and corn or a can of tuna and mushroom soup in with my kraft dinner
I add a can of tuna drained
you can also add can of cream of chicken with the tuna
baked mac and cheese?
Cook mac and cheese as usual. While pasta is boiling, brown 1lb. of hamburger meat (or turkey works well too!). When browned, drain fat and return to pan. Add 1 teaspoon basil and one can of Italian stewed tomatoes; heat through. Once mac and cheese is made (follow box directions), add meat and mix well. Place in baking dish and bake 350 for 10-15 minutes. I personally add a little sprinkling of cheddar cheese before baking----YUMMY!What are some recipes you make using Kraft dinner (macaroni and cheese)?
Tasty Tuna Casserole
1 pkg. (7-1/4 oz.) KRAFT Macaroni %26amp; Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (6 oz.) tuna, drained
1/2 of a red pepper, chopped 1 green onion, sliced
1 cup crushed potato chips
PREHEAT oven to 350掳F. Prepare Mac and Cheese as directed on package.
Stir in soup, milk, tuna, red pepper and onion.
SPOON into 2-qt. casserole dish; top with crushed chips.
BAKE 30 min. or until heated through.What are some recipes you make using Kraft dinner (macaroni and cheese)?
Chili mac:
You'll need:
1 box mac and cheese
1 can chili (I usually use Hormel's but store brand is fine)
1 onion, diced
milk, the amount called for by the mac and cheese
butter, the amount called for by the mac and cheese
coarsely broken tortilla chips
Boil macaroni, but maybe make it a little bit extra al dente.
As it is cooking, in a separate pan (I use cast iron so it can go in the oven) saute a diced onion in oil or butter. When it is slightly caramelized, add a can of chili to the pan with the onion. Also add the cheese packet, milk, and butter or margarine.
Stir, and add the macaroni to the chili, along with any other ingredients you like, like hot sauce, diced tomato, corn, whatever you like. Stir.
Sprinkle with coarsely broken tortilla chips. The broken ones left in the bottom of a bag are good for this.
Bake in a 350 degree oven for around 10 minutes, keep an eye on it so the chips don't burn. Eat with sour cream.
diced chicken, roast beef, turkey, whatever meats you have, you will need about 1 to 2 cups.
1 or 2 small cans mushroom pieces, drained
1 can cream of mushroom soup, undiluted
cook the mac according to the instructions up to draining it. Do drain then toss back into the kettle. Add the mushroom soup, mushroom pieces, 1/2 soup can milk or half n half, then stir in the meat.
Now you can add any frozen veggies you like. I like broccoli flowerettes in this.
you can add just about anything to it and it will be delicious
my favs are cut up some ham and broccoli after cooking it as normal
you could also add cooked bacon and tomato after cooking it as normal and then put it in a casserole dish sprinkle cheese on top and bake until golden brown
I like to make it like it says on the box but I add a can of tuna and a can of mushrooms and 2 slices of chedder cheese and stir it all in well.
the kraft website has hundreds of suggestions for using it.
sometimes i will add vegetables like celery, carrotts peas and corn or a can of tuna and mushroom soup in with my kraft dinner
I add a can of tuna drained
you can also add can of cream of chicken with the tuna
baked mac and cheese?
Anyone have the greatest recipe for macaroni and cheese?
I do not like a dry macaroni; I like it to be extra cheesy and not extra stiff!Anyone have the greatest recipe for macaroni and cheese?
Over-the Rainbow Mac %26amp; Cheese
1 Tbls. vegetable oil
1 lb elbow macaroni
1 stick + 1 Tbls butter
1/2 cup shredded mild cheddar
1/2 cup shredded sharp cheddar
1/2 cup shredded montery jack
2 cups half %26amp; half
1 cup velveeta
Cook macaroni until done. Mix cheeses, butter, half %26amp; half in saucepan over medium heat until melted together. Mix in macaroni. (The recipe then says to to ss with oil %26amp; bake at 350 until bubbly, but I skip that part)Anyone have the greatest recipe for macaroni and cheese?
My mom used to make homemade mac and cheese, she would get the aged sharp cheddar, just mix it with the noodles,and some milk,salt and pepper and bake for about an hour or less. I have a great recipe for the cheese packs that come with the boxed mac and cheese... slice potatoes and mix with the cheese with a little butter and bake about an hour-300 degrees, really good augratin potatoes, and easy.
I normally make a ';roux'; with milk, butter, flour, salt, pepper and a bit of nutmeg (5tbsp butter, 6tbsp flour, slowly add milk until you reach desired thickness, spices to taste) add lots of cheese (I do extra sharp cheddar and guyere cheese) then I add the macaroni (bake, or no bake - if baking add cheese and breadcrumbs to the top and bake until bubbly) - very yummy!
Use the boxed kind add tons of extra cheese.
Or cook noodles layer with butter, flour, and cheese. Use what ever you prefer shredded works awsome.
When you get to the top add milk and bake till cheese is melted usually a half hour at 350.
And yet another way, this is done on the stove top.
Make your noodles rinse, while noodles are in colender, melt butter half a stick or less, add flour to that till you can't add more. Now add milk stiring constantly till nice and thin, but not too thin. Add noodles and cheese usually you have to add salt to. If its to thick add more milk til the consistancy is good. This works good if you've made gravy before. Good luck hope you like one!
Over-the Rainbow Mac %26amp; Cheese
1 Tbls. vegetable oil
1 lb elbow macaroni
1 stick + 1 Tbls butter
1/2 cup shredded mild cheddar
1/2 cup shredded sharp cheddar
1/2 cup shredded montery jack
2 cups half %26amp; half
1 cup velveeta
Cook macaroni until done. Mix cheeses, butter, half %26amp; half in saucepan over medium heat until melted together. Mix in macaroni. (The recipe then says to to ss with oil %26amp; bake at 350 until bubbly, but I skip that part)Anyone have the greatest recipe for macaroni and cheese?
My mom used to make homemade mac and cheese, she would get the aged sharp cheddar, just mix it with the noodles,and some milk,salt and pepper and bake for about an hour or less. I have a great recipe for the cheese packs that come with the boxed mac and cheese... slice potatoes and mix with the cheese with a little butter and bake about an hour-300 degrees, really good augratin potatoes, and easy.
I normally make a ';roux'; with milk, butter, flour, salt, pepper and a bit of nutmeg (5tbsp butter, 6tbsp flour, slowly add milk until you reach desired thickness, spices to taste) add lots of cheese (I do extra sharp cheddar and guyere cheese) then I add the macaroni (bake, or no bake - if baking add cheese and breadcrumbs to the top and bake until bubbly) - very yummy!
Use the boxed kind add tons of extra cheese.
Or cook noodles layer with butter, flour, and cheese. Use what ever you prefer shredded works awsome.
When you get to the top add milk and bake till cheese is melted usually a half hour at 350.
And yet another way, this is done on the stove top.
Make your noodles rinse, while noodles are in colender, melt butter half a stick or less, add flour to that till you can't add more. Now add milk stiring constantly till nice and thin, but not too thin. Add noodles and cheese usually you have to add salt to. If its to thick add more milk til the consistancy is good. This works good if you've made gravy before. Good luck hope you like one!
What is a good recipe for macaroni and cheese?
Not Kraft Mac and Cheese, a homemade recipe? I think I feel like making some tonight for dinner. Also, what are the measurements you use?What is a good recipe for macaroni and cheese?
baked mac and cheese
1 lb elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
breadcrumbs
Preheat oven to 350 degrees.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.What is a good recipe for macaroni and cheese?
Isaboo's Butternut Squash Mac and Cheddar
Rachael Ray
From Every Day with Rachael Ray
February - March 2006
5 SERVINGS
Salt
1 pound small ridged tube macaroni, such as tubetti
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 medium onion3 tablespoons all-purpose flour
2 cups chicken broth
One 10-ounce box frozen cooked butternut squash, thawed
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
1/4 teaspoon freshly grated nutmeg (eyeball it)
Freshly ground pepper
1. Bring a large pot of water to a boil. Salt the water, then add the pasta and cook until al dente.
2. Meanwhile, heat a medium heavy-bottomed pot over medium heat. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a Microplane. Cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more. Whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses and season to taste with salt, nutmeg and pepper.
3. Drain the cooked pasta, return it to the pot it was cooked in and add the sauce. Stir together and serve.
Messure 2 cups of noodles and cook them...
For the White Sauce:
3TBS.Butter
2Tbs Corn Starch
2cups milk
1tsp Salt
1/2 tsp Pepper
2 Cups of cheedar cheese.
Melt the ingredients in a pot....Mix the noodles and the cheese sauce... then
Put in a pan,then sprinkle 1/2cup of cheese top
and back @ 350 till bubbly
My mac and cheese is a little heavy on the belly, so there is no need for anything with it. I first had it at a catered event in Washington DC and came home and perfected it.
I use cheese tortellini, not macaroni
I use white cheddar cheese and cream cheese with whole milk and no butter.
I cook my tortellini separate and make my cheese sauce separate and then combine the two together before browning under the broiler.
The measurements would depend on how much tortellini you use and how many people you are cooking it for.
2 pounds of tortellini should fill a 9x9 baking pan nicely.
in that case I would use 1 pound of cheese to one pound cream cheese. enough milk to cream it together. Once you combine the pasta and cheese sauce and toss, pour it into a baking pan that has been greased with butter and put it under the broiler until it starts to get a golden tone to the top, not crispy.
The most requested dish at my house, beside my El Charro Chicken is M%26amp;C, so tighten up the aprons throw the cat outside give the dogs a bone and lastly... wash your hands.
Lrg. Elbow 2 handfuls per serving (I use 6 hfs for this recipe)
Boiling salted water, wow that was tough
Grate 1/2 lbs. Extra Sharp and Longhorn Chedder
1/2 lb. Mexican Rancharo Cheese, crumbled
When Mac is done, i rinse, the cheese has enough salt
Alternate layers, add 1 cup milk
Bread crumbles? throw them in the trash
Top with, are you ready? Crushed Cheeto's
350 for 45 minutes
Suggestion: put aluminum foil under your baking dish
I have two
One
Prepare you macaroni. Drain don't rinse. add a small amount of milk add Velveeta like cheese
Personally I like my mac and cheese made with a little sharper cheese so here's the one I use
Prepare macaroni, when done drain and don't rinse.
Make a thin white sauce. 1 cup milk add one or two tablespoon of rue
Mix macaroni and white sauce add grated cheese to taste.
No I don't know how much macaroni I don't measure it but I'd say about two cups, you'll have to play with and make it your own.
Oh a rue equal parts butter and flour cooked together, you could try corn starch, haven't tried it but you just want to thicken the milk a little to keep the cheese from separating.
I don't add salt, the cheese has enought for me.
Good luck
1 (5 ounce) can evaporated milk, plus enough water to make 2 cups
3/4 teaspoon salt
black pepper, to taste
1 dash garlic powder
1/2 teaspoon dry mustard
3/4 lb sharp cheddar cheese, shredded
1/4 lb onion cheese, shredded
2 tablespoons margarine or butter
1 (16 ounce) lb elbow macaroni, cooked
Mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan.
Heat until cheese is melted and mixture is smooth, stirring constantly.
Place cooked macaroni in crockpot, and pour cheese mixture over top.
Cook for 6 hours on low heat.
grandma's! here's how:
2 cups small elbow macaroni - boil in salted water until almost done, drain and rinse in cold water.
1 1/2 cups milk
3 Tblsp butter or marg
3 Tblsp flour
1tsp salt
1 Tblsp mustard
melt butter in saucpan, stir in flour. Slowly add milk stirring until smooth. If it gets lumpy, beat it with a wire whisk. Add salt and mustard, bring to a boil while stirring. It will get thick. Add
2 cups sharp cheddar cheese, grated
turn off the heat, stir until cheese is melted, add to the rinsed noodles, let stand an hour or two (two is better). Sprinkle top with more grated cheese, bake at 350 for 1/2 hour or until bubbly. EAT!
GOURMET MAC %26amp; CHEESE
Kosher salt
Vegetable Oil
1 lb. Elbow Macaroni or Cavatappi
1 quart Milk
1 stick unsalted Butter
陆 cup Flour
12 oz. Gruyere, grated (4 cups)
8 oz. Extra Sharp Cheddar grated (2 cups)
陆 tsp Black Pepper
陆 tsp Ground Nutmeg
3/4 lb. Fresh Tomatoes (4 small)
1-1/2 cups Fresh White Bread Crumbs (5 slices, crusts removed)
Preheat oven to 375. Drizzle oil into a lg pot of boiling, salted water %26amp; add macaroni, cook 6-8 minutes. Drain well. Heat milk in a saucepan, but don鈥檛 boil. Melt 6 Tbsp butter in a lg pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 1-2 minutes more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 Tbsp 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 Tbsp butter, combine with fresh bread crumbs, and sprinkle on the top. Bake for 30-35 minutes until bubbly and browned.
I don't have a recipe, but this is a great question. I hope someone replies!!
Homemade macaroni %26amp; cheese is a specialty which is usually made depending on individual tastes. For instance, I don't really like melted block cheese in mine, because it's greasy. I prefer something like Velveeta.
Here are several recipes that you can browse and decide for yourself: http://www.cooks.com/rec/search/0,1-11,h鈥?/a>
1 lb of macaroni 1 lb of sharp cheddar cheese half stick of margarine or butter 1 1/2 cups milk salt and pepper 1/4 cup flour. Bread crumbs. cook macaroni as usual. drain set aside. in a large sauce pan mix together the butter milk flour salt and pepper until well mixed add grated sharp cheese. heat on medium heat until cheese is melted and mixture is smooth. in a baking dish or pan mix macaroni and cheese mixture. take bread crumbs and put in a small bowl. melt 1/4 cup of margarine or butter and mix into bread crumbs. mix throughly until you have a nice crumblely mixture. spoon on top of mac and cheese mixture bake in 350 oven for 25 to 30 minutes let set. Serve this is from southern lady and it is the best mac and cheese ive ever had.
Chicken Macaroni and Cheese:
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1/2 cup milk
2 1/2 cups chopped cooked chicken
8 ounces penne pasta, cooked
Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.
Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.
Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.
Yield: Makes 4 to 6 servings
Macaroni and Cheese
4 C. elbow macaroni, drained (approximately 2 C. uncooked)
2 C. grated cheddar cheese
3 eggs, beaten (see note)
1/2 C. sour cream
4 tbsp. (1/2 stick) butter, cut into pieces
1 t. salt
1 C. milk, or equivalent in evaporated milk
Preheat oven to 350掳 F. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Note: To keep eggs from curdling, let macaroni cool before adding eggs.
Macaroni and Cheese
Ingredients
(4 servings)
1/2 lb Macaroni
1 c White sauce
1 ts Prepared mustard
1 pn Cayenne pepper
1/2 lb Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 oz Munster cheese,thin sliced
1/4 c Fresh ground parmesan ch.
2 tb Breadcrumbs
1 tb Butter,cut in small pieces
Instructions
Cook the macaroni in plenty of salted water until tender,8 to 10 minutes.Drain and cool under cold running water.Prepare the White Sauce,and while still hot,toss all but two tables. of it with the macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large buttered casserole and top with the munster cheese.P Bake in a preheated 375 deg.oven for 15 minutes,or until the top is crusty and brown.Spread the remaining 2 tables. White Sauce over the top.Cover with a layer of parmesan cheese mixed with the breadcrumbs.Dab with the butter.Return to the oven for 10 more minutes.Place under high broiler for 1 minute to brown the top and serve immediately.Makes 4 servings....
WOW- most of the answers so far REALLY scare me.
Macaroni %26amp; Cheese is very simple to create...
I don't know how many folks you are trying to feed, so I'll
try to dig a recipe for four out of my head... Okay. Measuring is
not usually how a chef would play this game but I'll try.
1/2 pound elbows- Cook in salted water until tender. Set aside(cool under cold water)
Grab a quart of HEAVY CREAM. Pour it into a sutiable sauce pan %26amp; place on stove top. Set flame or electric burner on MEDIUM. Throw in a couple of shakes of WHITE PEPPER- If you don't have any BLACK PEPPER will do( 1/2 teaspoon) add some salt (1/4 teasoon- less if your not a salt person, more if you are. You can always add more, but you can't take it out!)
Cream should come to a slow boil.(don't let it boil over, cream has a tendency to do that) turn heat down so that cream REDUCES at a steady rate without boiling over STIR occasionally.
Add: 3 SLICES of deli (real) AMERICAN CHEESE
8OZ of White or Yellow CHEDDAR(shredded)
or mix them up if you like!If you're a fan of MONTERY JACK thow a touch of it in, stir, stir, stir.
CREAM should reduce by 1/8 or so...(when there's 1/8 as much in the pot as when you started turn it OFF)
If you're a fan of a slight mustard taste- add a touch- if not- don't.
Give the sauce a taste. add more salt or pepper to taste
Combine the macaroni %26amp; the cheese sauce in glass bake ware.
Bake in a standard oven for 20 - 30 min @ 350 Degrees.
Enjoy!
If you can make this then you are well on your way to a dijon sauce for chicken (no cheese add dijon mustard to taste)
or a champagne sauce (no cheese add a cup of champagne and
2 sprigs of finely chopped fresh tarragon. reduce these sauces a little more as they need to be slightly thicker...lubricants oil
baked mac and cheese
1 lb elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
breadcrumbs
Preheat oven to 350 degrees.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.What is a good recipe for macaroni and cheese?
Isaboo's Butternut Squash Mac and Cheddar
Rachael Ray
From Every Day with Rachael Ray
February - March 2006
5 SERVINGS
Salt
1 pound small ridged tube macaroni, such as tubetti
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 medium onion3 tablespoons all-purpose flour
2 cups chicken broth
One 10-ounce box frozen cooked butternut squash, thawed
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
1/4 teaspoon freshly grated nutmeg (eyeball it)
Freshly ground pepper
1. Bring a large pot of water to a boil. Salt the water, then add the pasta and cook until al dente.
2. Meanwhile, heat a medium heavy-bottomed pot over medium heat. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a Microplane. Cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more. Whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses and season to taste with salt, nutmeg and pepper.
3. Drain the cooked pasta, return it to the pot it was cooked in and add the sauce. Stir together and serve.
Messure 2 cups of noodles and cook them...
For the White Sauce:
3TBS.Butter
2Tbs Corn Starch
2cups milk
1tsp Salt
1/2 tsp Pepper
2 Cups of cheedar cheese.
Melt the ingredients in a pot....Mix the noodles and the cheese sauce... then
Put in a pan,then sprinkle 1/2cup of cheese top
and back @ 350 till bubbly
My mac and cheese is a little heavy on the belly, so there is no need for anything with it. I first had it at a catered event in Washington DC and came home and perfected it.
I use cheese tortellini, not macaroni
I use white cheddar cheese and cream cheese with whole milk and no butter.
I cook my tortellini separate and make my cheese sauce separate and then combine the two together before browning under the broiler.
The measurements would depend on how much tortellini you use and how many people you are cooking it for.
2 pounds of tortellini should fill a 9x9 baking pan nicely.
in that case I would use 1 pound of cheese to one pound cream cheese. enough milk to cream it together. Once you combine the pasta and cheese sauce and toss, pour it into a baking pan that has been greased with butter and put it under the broiler until it starts to get a golden tone to the top, not crispy.
The most requested dish at my house, beside my El Charro Chicken is M%26amp;C, so tighten up the aprons throw the cat outside give the dogs a bone and lastly... wash your hands.
Lrg. Elbow 2 handfuls per serving (I use 6 hfs for this recipe)
Boiling salted water, wow that was tough
Grate 1/2 lbs. Extra Sharp and Longhorn Chedder
1/2 lb. Mexican Rancharo Cheese, crumbled
When Mac is done, i rinse, the cheese has enough salt
Alternate layers, add 1 cup milk
Bread crumbles? throw them in the trash
Top with, are you ready? Crushed Cheeto's
350 for 45 minutes
Suggestion: put aluminum foil under your baking dish
I have two
One
Prepare you macaroni. Drain don't rinse. add a small amount of milk add Velveeta like cheese
Personally I like my mac and cheese made with a little sharper cheese so here's the one I use
Prepare macaroni, when done drain and don't rinse.
Make a thin white sauce. 1 cup milk add one or two tablespoon of rue
Mix macaroni and white sauce add grated cheese to taste.
No I don't know how much macaroni I don't measure it but I'd say about two cups, you'll have to play with and make it your own.
Oh a rue equal parts butter and flour cooked together, you could try corn starch, haven't tried it but you just want to thicken the milk a little to keep the cheese from separating.
I don't add salt, the cheese has enought for me.
Good luck
1 (5 ounce) can evaporated milk, plus enough water to make 2 cups
3/4 teaspoon salt
black pepper, to taste
1 dash garlic powder
1/2 teaspoon dry mustard
3/4 lb sharp cheddar cheese, shredded
1/4 lb onion cheese, shredded
2 tablespoons margarine or butter
1 (16 ounce) lb elbow macaroni, cooked
Mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan.
Heat until cheese is melted and mixture is smooth, stirring constantly.
Place cooked macaroni in crockpot, and pour cheese mixture over top.
Cook for 6 hours on low heat.
grandma's! here's how:
2 cups small elbow macaroni - boil in salted water until almost done, drain and rinse in cold water.
1 1/2 cups milk
3 Tblsp butter or marg
3 Tblsp flour
1tsp salt
1 Tblsp mustard
melt butter in saucpan, stir in flour. Slowly add milk stirring until smooth. If it gets lumpy, beat it with a wire whisk. Add salt and mustard, bring to a boil while stirring. It will get thick. Add
2 cups sharp cheddar cheese, grated
turn off the heat, stir until cheese is melted, add to the rinsed noodles, let stand an hour or two (two is better). Sprinkle top with more grated cheese, bake at 350 for 1/2 hour or until bubbly. EAT!
GOURMET MAC %26amp; CHEESE
Kosher salt
Vegetable Oil
1 lb. Elbow Macaroni or Cavatappi
1 quart Milk
1 stick unsalted Butter
陆 cup Flour
12 oz. Gruyere, grated (4 cups)
8 oz. Extra Sharp Cheddar grated (2 cups)
陆 tsp Black Pepper
陆 tsp Ground Nutmeg
3/4 lb. Fresh Tomatoes (4 small)
1-1/2 cups Fresh White Bread Crumbs (5 slices, crusts removed)
Preheat oven to 375. Drizzle oil into a lg pot of boiling, salted water %26amp; add macaroni, cook 6-8 minutes. Drain well. Heat milk in a saucepan, but don鈥檛 boil. Melt 6 Tbsp butter in a lg pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 1-2 minutes more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 Tbsp 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 Tbsp butter, combine with fresh bread crumbs, and sprinkle on the top. Bake for 30-35 minutes until bubbly and browned.
I don't have a recipe, but this is a great question. I hope someone replies!!
Homemade macaroni %26amp; cheese is a specialty which is usually made depending on individual tastes. For instance, I don't really like melted block cheese in mine, because it's greasy. I prefer something like Velveeta.
Here are several recipes that you can browse and decide for yourself: http://www.cooks.com/rec/search/0,1-11,h鈥?/a>
1 lb of macaroni 1 lb of sharp cheddar cheese half stick of margarine or butter 1 1/2 cups milk salt and pepper 1/4 cup flour. Bread crumbs. cook macaroni as usual. drain set aside. in a large sauce pan mix together the butter milk flour salt and pepper until well mixed add grated sharp cheese. heat on medium heat until cheese is melted and mixture is smooth. in a baking dish or pan mix macaroni and cheese mixture. take bread crumbs and put in a small bowl. melt 1/4 cup of margarine or butter and mix into bread crumbs. mix throughly until you have a nice crumblely mixture. spoon on top of mac and cheese mixture bake in 350 oven for 25 to 30 minutes let set. Serve this is from southern lady and it is the best mac and cheese ive ever had.
Chicken Macaroni and Cheese:
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1/2 cup milk
2 1/2 cups chopped cooked chicken
8 ounces penne pasta, cooked
Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.
Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.
Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.
Yield: Makes 4 to 6 servings
Macaroni and Cheese
4 C. elbow macaroni, drained (approximately 2 C. uncooked)
2 C. grated cheddar cheese
3 eggs, beaten (see note)
1/2 C. sour cream
4 tbsp. (1/2 stick) butter, cut into pieces
1 t. salt
1 C. milk, or equivalent in evaporated milk
Preheat oven to 350掳 F. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Note: To keep eggs from curdling, let macaroni cool before adding eggs.
Macaroni and Cheese
Ingredients
(4 servings)
1/2 lb Macaroni
1 c White sauce
1 ts Prepared mustard
1 pn Cayenne pepper
1/2 lb Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 oz Munster cheese,thin sliced
1/4 c Fresh ground parmesan ch.
2 tb Breadcrumbs
1 tb Butter,cut in small pieces
Instructions
Cook the macaroni in plenty of salted water until tender,8 to 10 minutes.Drain and cool under cold running water.Prepare the White Sauce,and while still hot,toss all but two tables. of it with the macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large buttered casserole and top with the munster cheese.P Bake in a preheated 375 deg.oven for 15 minutes,or until the top is crusty and brown.Spread the remaining 2 tables. White Sauce over the top.Cover with a layer of parmesan cheese mixed with the breadcrumbs.Dab with the butter.Return to the oven for 10 more minutes.Place under high broiler for 1 minute to brown the top and serve immediately.Makes 4 servings....
WOW- most of the answers so far REALLY scare me.
Macaroni %26amp; Cheese is very simple to create...
I don't know how many folks you are trying to feed, so I'll
try to dig a recipe for four out of my head... Okay. Measuring is
not usually how a chef would play this game but I'll try.
1/2 pound elbows- Cook in salted water until tender. Set aside(cool under cold water)
Grab a quart of HEAVY CREAM. Pour it into a sutiable sauce pan %26amp; place on stove top. Set flame or electric burner on MEDIUM. Throw in a couple of shakes of WHITE PEPPER- If you don't have any BLACK PEPPER will do( 1/2 teaspoon) add some salt (1/4 teasoon- less if your not a salt person, more if you are. You can always add more, but you can't take it out!)
Cream should come to a slow boil.(don't let it boil over, cream has a tendency to do that) turn heat down so that cream REDUCES at a steady rate without boiling over STIR occasionally.
Add: 3 SLICES of deli (real) AMERICAN CHEESE
8OZ of White or Yellow CHEDDAR(shredded)
or mix them up if you like!If you're a fan of MONTERY JACK thow a touch of it in, stir, stir, stir.
CREAM should reduce by 1/8 or so...(when there's 1/8 as much in the pot as when you started turn it OFF)
If you're a fan of a slight mustard taste- add a touch- if not- don't.
Give the sauce a taste. add more salt or pepper to taste
Combine the macaroni %26amp; the cheese sauce in glass bake ware.
Bake in a standard oven for 20 - 30 min @ 350 Degrees.
Enjoy!
If you can make this then you are well on your way to a dijon sauce for chicken (no cheese add dijon mustard to taste)
or a champagne sauce (no cheese add a cup of champagne and
2 sprigs of finely chopped fresh tarragon. reduce these sauces a little more as they need to be slightly thicker...
The best recipe for macaroni and cheese?
Does anyone have a favorite recipe for macaroni and cheese?The best recipe for macaroni and cheese?
try it the Australian way, I received the BEST for this
Mac and Cheese Australian style?
try this, it is from a great Australian chef
Macaroni Cheese
Anthony Telford 04/07/07
4-6 serves
Ingredients
500g elbow macaroni
Olive oil spray
80g butter
80g plain flour
1 litre milk
2 teaspoons mustard (powdered or jar)
pinch nutmeg, grated or ground
Salt and pepper to taste
1 cup good parmesan cheese
1 cup good cheddar, grated
1 cup breadcrumbs and extra grated parmesan cheese to top
Method
Prepare a large ovenproof dish by spraying lightly with oil. Pre-heat oven to 180潞C.
Cook the pasta according to the instructions on the packet, cool and set aside.
In a saucepan, melt the butter and add the flour. Cook over a low to medium heat until the flour takes on a sandy colour. Remove from the heat and add all the milk in one batch. Return to a medium heat and use a whisk to stir whilst bringing back to the boil. Simmer for 2 minutes once to the boil and stir in the mustard, nutmeg and salt and pepper.
Remove from the heat and stir in the two cheesesThe best recipe for macaroni and cheese?
Here's my recipe for mac and cheese- southern style that's baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 minutes. Check the mac and cheese to see if it's done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.
Yield: 1 Servings
陆 pounds Macaroni
1 teaspoon Butter; melted
1 Eggs; beaten
1 teaspoon Salt
1 teaspoon Dry mustard
1 cup Milk
3 cup Sharp cheese; grated
Boil macaroni and drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tbsp. hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese. Bake at 350~ for about 45 minutes or until custard is set and top is crusty.
this one is awesome... a lil expensive to make.. but well worth it
Mac and Cheese Carbonara Recipe courtesy Bobby Flay
1 tablespoon olive oil
1-inch thick piece pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cups Irish white Cheddar, plus more for the top
1 1/2 cups Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
yes add cream of mushroom soup makes it creamier
Four Cheese Macaroni
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 (16 ounce) package elbow macaroni
* 9 tablespoons butter
* 1/2 cup shredded Muenster cheese
* 1/2 cup shredded Cheddar cheese
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1 1/2 cups half-and-half
* 8 ounces cubed processed cheese food
* 2 eggs, beaten
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
kraft dinner s the best but homemade :
cook noodles lik half way done not all the way
place in baking pan an add your cheese an pepper or w/e you want.
bake until cheese melts an noodles are soft
bonapetite. : )
its relly good my friend makes itt tastes really really good
The back of the Muller's macaroni box. My Mom has made that for many years and everyone that eats it says it is the best they ever tasted. She always said she just used the recipe from the back of the Muller's box.
It is a very old recipe maybe still on the back of the box?
It is very good, it uses strong cheese.
try it the Australian way, I received the BEST for this
Mac and Cheese Australian style?
try this, it is from a great Australian chef
Macaroni Cheese
Anthony Telford 04/07/07
4-6 serves
Ingredients
500g elbow macaroni
Olive oil spray
80g butter
80g plain flour
1 litre milk
2 teaspoons mustard (powdered or jar)
pinch nutmeg, grated or ground
Salt and pepper to taste
1 cup good parmesan cheese
1 cup good cheddar, grated
1 cup breadcrumbs and extra grated parmesan cheese to top
Method
Prepare a large ovenproof dish by spraying lightly with oil. Pre-heat oven to 180潞C.
Cook the pasta according to the instructions on the packet, cool and set aside.
In a saucepan, melt the butter and add the flour. Cook over a low to medium heat until the flour takes on a sandy colour. Remove from the heat and add all the milk in one batch. Return to a medium heat and use a whisk to stir whilst bringing back to the boil. Simmer for 2 minutes once to the boil and stir in the mustard, nutmeg and salt and pepper.
Remove from the heat and stir in the two cheesesThe best recipe for macaroni and cheese?
Here's my recipe for mac and cheese- southern style that's baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 minutes. Check the mac and cheese to see if it's done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.
Yield: 1 Servings
陆 pounds Macaroni
1 teaspoon Butter; melted
1 Eggs; beaten
1 teaspoon Salt
1 teaspoon Dry mustard
1 cup Milk
3 cup Sharp cheese; grated
Boil macaroni and drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tbsp. hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese. Bake at 350~ for about 45 minutes or until custard is set and top is crusty.
this one is awesome... a lil expensive to make.. but well worth it
Mac and Cheese Carbonara Recipe courtesy Bobby Flay
1 tablespoon olive oil
1-inch thick piece pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cups Irish white Cheddar, plus more for the top
1 1/2 cups Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
yes add cream of mushroom soup makes it creamier
Four Cheese Macaroni
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 (16 ounce) package elbow macaroni
* 9 tablespoons butter
* 1/2 cup shredded Muenster cheese
* 1/2 cup shredded Cheddar cheese
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1 1/2 cups half-and-half
* 8 ounces cubed processed cheese food
* 2 eggs, beaten
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
kraft dinner s the best but homemade :
cook noodles lik half way done not all the way
place in baking pan an add your cheese an pepper or w/e you want.
bake until cheese melts an noodles are soft
bonapetite. : )
its relly good my friend makes itt tastes really really good
The back of the Muller's macaroni box. My Mom has made that for many years and everyone that eats it says it is the best they ever tasted. She always said she just used the recipe from the back of the Muller's box.
It is a very old recipe maybe still on the back of the box?
It is very good, it uses strong cheese.
What is the best recipe for macaroni and cheese?
As funny as this sounds, I know many different ways to alter making Mac and cheese. However, I would like to know what are the better combination of cheeses to use and the different methods that people use. I would just like to get people's opinions, as there is no wrong answer to this. I am only seeking to find out what is the more popular style.What is the best recipe for macaroni and cheese?
baked mac n cheese
2 kraft mac n cheese packages do not cook to package directions only boil pasta for 3 minutes do not exceed 3 minutes cooking.
16 oz sour cream
3tablespoons butter
2 tablespoons minced shallots
1 teaspoon minced garlic
2 lbs shredded cheddar cheese
1 egg beaten
white pepper to taste
you will need 1 large bowl, 9x13 casserole dish coated well with pan spray , 4 quart pot
In the 4 quart pot add 1 tablespoon butter saute shallots and garlic. Remove shallots and garlic into large bowl. In large bowl add sour cream, packets of dry cheese mix from the kraft box.Stir together. Put water in your 4 quart pan enough to boil your macaroni, bring to boil water add macaroni boil only 3 minutes.strain out water. add hot macaroni to the bowl and stir well coating macaroni with sour cream,2 tablespoons remaining butter, shallot, garlic and dry cheese mixture. The sour cream will cool the macaroni add and stir in a little at a time the shredded cheese and beaten egg, pepper to taste. pour mixture into 9X13 casserole dish.Bake at 375 for 20-25 minutes or until golden brown.
serve hot- its yummyWhat is the best recipe for macaroni and cheese?
boil large elbow mac noodles and set aside
then in a oven safe dish put cut up peices of velveta block cheese and half a block of med. chedder then a small can of evaporated milk one egg and season to taste..then add the noodles and bake...
INGREDIENTS
1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
1/4 cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Baked Macaroni and Cheese
Alton Brown
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup Italian bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saut茅 pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
I use Kraft Mac N Cheese and subsitute canned milk for regular milk and add shredded cheese. It is very creamy and cheesy!
baked mac n cheese
2 kraft mac n cheese packages do not cook to package directions only boil pasta for 3 minutes do not exceed 3 minutes cooking.
16 oz sour cream
3tablespoons butter
2 tablespoons minced shallots
1 teaspoon minced garlic
2 lbs shredded cheddar cheese
1 egg beaten
white pepper to taste
you will need 1 large bowl, 9x13 casserole dish coated well with pan spray , 4 quart pot
In the 4 quart pot add 1 tablespoon butter saute shallots and garlic. Remove shallots and garlic into large bowl. In large bowl add sour cream, packets of dry cheese mix from the kraft box.Stir together. Put water in your 4 quart pan enough to boil your macaroni, bring to boil water add macaroni boil only 3 minutes.strain out water. add hot macaroni to the bowl and stir well coating macaroni with sour cream,2 tablespoons remaining butter, shallot, garlic and dry cheese mixture. The sour cream will cool the macaroni add and stir in a little at a time the shredded cheese and beaten egg, pepper to taste. pour mixture into 9X13 casserole dish.Bake at 375 for 20-25 minutes or until golden brown.
serve hot- its yummyWhat is the best recipe for macaroni and cheese?
boil large elbow mac noodles and set aside
then in a oven safe dish put cut up peices of velveta block cheese and half a block of med. chedder then a small can of evaporated milk one egg and season to taste..then add the noodles and bake...
INGREDIENTS
1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
1/4 cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Baked Macaroni and Cheese
Alton Brown
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup Italian bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saut茅 pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
I use Kraft Mac N Cheese and subsitute canned milk for regular milk and add shredded cheese. It is very creamy and cheesy!
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