I am looking for a good homemade macaroni and cheese recipe, any suggestions? I do not want a crockpot recipe.

My 85 yr old Grandma has made it this way for years and I think it is wonderful


Cook your elbow mac until just tender.


Pre heat oven to 375


In a med. pot , heat slowly about 2 cups milk, add a good 2 tbsp real butter. then add about 1 1/2 to 2 cups American or cheddar ( I think the texture of American best) until melted and creamy, more or less depending on your taste!





In a sprayed or buttered 9 x 13 dish put the noodles. then poor the mixture over and still.





Now here is where hers is a bit different


Take about 6 slices of bread, pull apart into about nickle size pieces. put all in a large bowl. In another pot or bowl, heat up about a stick of butter or margarine. Add salt and pepper to taste pour over bread and mix coating all bread.





It is easier to use your hands, not a spoon, and sprinkle the bread loosely over the mac and cheese.





Put in oven until breading becomes lightly brown and crunchy about 15 to 20 minutes.





mind you this is not a fat friendly recipe but it is sure good on a cool winter night! I make this and there is generally NOTHING left after company has left! She has made this since I was aLittle girl! Good comfort food!I am looking for a good homemade macaroni and cheese recipe, any suggestions? I do not want a crockpot recipe.
This is Paula Dean's recipe. I haven't made it myself, but I've heard great things about it!





The Ultimate Lady's Cheesy Mac and Cheese





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.





http://www.foodnetwork.com/food/recipes/鈥?/a>


You can read reviews and tips at the above link to the recipe.





Good luck!I am looking for a good homemade macaroni and cheese recipe, any suggestions? I do not want a crockpot recipe.
Mac-n-cheese is easy, and you can add other things to it like different kinds of precooked meat and veggies to make casseroles.





Boil and drain the macaroni and set it aside. Them mix a jar (or part of one) of Ragu cheddar sauce with some sour cream and small cubes of Velveeta. Mix this well with the macaroni in a baking dish, and cover the top with shredded real cheddar, and bake until golden brown on top.





You will have to experiment with amounts of ingredients based on the amount of pasta you make each time. And you can also add a little garlic powder and/or onion powder or any other spices you like. Just mix them in with the cheese mixture. You could also use one of Ragu's white sauces for variety instead of cheddar.
Try making boxed M+C a little more exicitng by replacing the milk with plain yogurt (makes it creamier), or ranch dressing (makes it tangy), or adding tuna fish. Also try adding salsa. Or salsa con queso (those jars of cheese that are kinda like ezcheese). Or for a casserole, make the box like normal, fill glass baking dish halfway with mac+ cheese, then a layer of tuna fish, a layer of sliced tomatos, another layer of mac + cheese, a layer of sliced tomatos, a layer of shredded cheese, and cover with breadcrumbs. Then bake, about 300 degrees, for 20 minutes or so (use your judgement).
I love to just make elbow macaroni then add kraft cheese slices to the top. Put it in the microwave for 1 min. when it starts to bubble around the sides I take it out and stir it then put it back in for the remander of the time. Its soooo yummy!
cook elbow noodles then make a cheese sauce with velveta cheese and milk. just melt it in the microwave and still it all together. its so easy and tastes a lot better than the kind out of the box.
Follow the links
MOMMAS MAC N CHEESE





3/4 lb elbow macaroni


3 cups shredded sharp cheddar cheese (10 oz.)


3 large eggs


1/2 cup sour cream


1 cup milk


4 teaspoons unsalted butter, cut into small pieces


salt


Preheat oven to 350 degrees.


Lightly butter an 8x12'; baking dish.


In a pot of boiling salted water, cook the macaroni until al dente. Drain, transfer to a bowl.


Add two cups of the cheese and toss until melted.


In another bowl, whisk the eggs with the sour cream.


Add the milk, butter, and 1/2 teaspoons salt.


Stir the mixture into the macaroni and pour it into the prepared baking dish.


Sprinkle the remaining cheese on top.


Bake for 35 minutes, until bubbling and cheese is melted.


Let the macaroni and cheese stand for 15 minutes before serving. ******************************...


*****************


I ALSO ADD THIS TO THE DISH





2 cup crutons any flavor


1/2 c. chopped tomatoes


1/2 c. chopped broccoli


1 large cooked chicken breast or 2 cans chicken drained.





*************


you can also add 2 cans of drained tuna


with


1 1lb bag frozen peas
Boil a 16 oz. box of elbow macaroni or shells. Drain %26amp; put back into your pot over low heat. Add 1/2 cup of heavy cream, 1/2 stick of butter, 1/2 a block of cubed Velveeta, 4 oz. of shredded sharp cheddar %26amp; 4 oz. of shredded Monteray Jack cheese. Stir until cheese is melted %26amp; season to taste w/ salt %26amp; pepper. Butter a large baking dish. Pour noodle mixture in, sprinkle with shredded cheese %26amp; bake @ 350 for 30-40 minutes. Enjoy!
The best MacNCheese recipe I have is from Martha Stewart. Yeah, I know - I don't like her either. But the recipes on her website are very good. Also, she has the best Key Lime Pie recipe ever!
My Grandma made the absolute best mac and cheese, and Here was how she did it...She told me to close my cook book, Make a white sauce (2T butter, 2T of flour, melt butter, stir in flour, then add a cup of milk stir constantly til bubbly and starting to thicken), Add in as much velveeta as you want, and then pour over already cooked pasta, add salt and pepper, and bake if you so desire. You can never ever go wrong with Grandma's mac and cheese, she had 8 children and none of them are underfed!
ez mac
Although I usually cheat these days, I used to make a great homemade mac and cheese. Here's a recipe I use:





1 box elbow length macaroni (I like Barilla or DeCheccio)


2 cups whole milk


1/2 cup half and half


3 T butter or margarine


1/2 cup flour


4 ozs gorgonzola cheese


1 cup jack cheese


2 cups shredded cheddar cheese


1 tsp salt


1/2 tsp fresh ground pepper


1 tsp yellow mustard


1/2 cup bread crumbs


1/2 cup grated parmesan cheese


3 T butter, cut into small pieces





In sauce pan, melt butter and stir in flour. Saute briefly until mixture is golden brown and fragrant. Stir in milk and half and half until mixture is smooth. Add gorgonzola cheese, jack cheese and mustard. Continue stirring while mixture thickens. Add salt and pepper. Cook pasta according to package directions and drain. Add pasta to sauce mix and put half of the mixture in a buttered baking dish. Top with half of the cheddar cheese. Put the remaining pasta on top of that and top with cheddar cheese. Sprinkle with bread crumbs mixed with parmesan cheese and dot with butter. Cover and bake in a 350 degree oven until bubbly and cheese is melted. Remove cover and bake an additional 10 minutes. Let sit for 5 minutes before serving.
It worth if you try an Iranian recipe once. I'm sure you will ask for another recipe. ;)





1) first of all fry the grated onion till it becomes golden then add ground meat, add salt, curcuma, cinnamon and pepper and let it fry well. Then add mushroom slices which was laid in lemon juice before and fry it a bit then add ketchup (a lot), stir it well, add water and lemon juice. Bring it to the boiling, reduce heat to low and let it simmer while the cap is closed.





2) Pure water in the dutch oven up to middle add salt and a bit oil (oil to prevent pasta to stick together) let it boil then pour pasta in it and let it cook and become tender then strain it.





3) pour some oil or butter in the dutch oven and put round slice of potato's which on the bottom of the dutch oven and pour a bit salt on them, then pour a layer of pasta that is in strain on the potato's and then a layer of the mixture of meat, mushroom which you had made before and grated cheese, continue this way them put some slice of green pepper on it. Wrap a piece of clean cloth around the cap of dutch pot and put it on the dutch oven, reduce the heat to the low and let it draw.
You don't need a written recipe to create excellent mac and cheese. Make the pasta, cut or shred your favorite cheese, add a little milk and butter and mix together.





I find the best combination is this:





About three ounces of Velveeta, cubed.


Some shredded Monterey Jack.


A few tablespoons grated parmesan (from the can.)


Mix into cooked, drained pasta with a bit of butter and milk to achieve the right consistency.





I like to add American cheese slices over the top and bake in the oven in a casserole dish.





Experiement and have fun!
First make a blond sauce.


to make that . you melt butter in a pot then add white floor then add milk . stir this around until it is all mixed together and add more of each ingredient until you have what you think is enough there for the number of people you want to feed.


then grate Cheddar cheese into the mix again stir until it is all melted and mixed up well . part way along when you think you have about half the amount of cheese in there you think you need add the cooked macaroni stir it in and then keep adding grated Cheddar cheese until it is all mixed up .


you should really make the sauce in a double boiler so you don't burn the butter or milk.


i assume you know what one is but just in case that is just one pot of boiling water with another pot on top of it being heated by the steam from the boiling water.


OK then once you have all this stuff mixed together and you think OK i have enough now put all of this in a oven pan


spread it out flat . cover it all with bread crumbs and turn the oven on broil or just on regular if you have other stuff to do .


once the bread crumbs are golden brown take this out of the oven and eat it.
Creamy Macaroni and Cheese


INGREDIENTS





* 1 tablespoon salt


* 1 pound elbow, shell or other bite-size shaped pasta


* 2 (12 fluid ounce) cans evaporated milk


* 1 cup chicken broth


* 3 tablespoons butter


* 1/3 cup flour


* 1 1/2 tablespoons Dijon mustard


* 1/2 cup grated Parmesan cheese


* Freshly ground black pepper


* 1 pound grated extra-sharp cheddar cheese





DIRECTIONS





1. 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.


2. 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.


3. 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.