Im looking for a homemade macaroni and cheese recipe. We like it creamy, if that helps. THANKS!?

Boil elbow macarroni then run it under cold water after it is cooked. In a pot melt some butter than stir in some flour then slowly pour in milk (about 4 to 6 cups depending on how large your casserole dish is) and mix it well. Add salt %26amp; pepper if desired then slowly cook it on low heat stirring quite often until it is thickened. Add some grated cheddar cheese to this when thickened and stir it until melted. In a casserole dish (lightly greased) add the milk/cheese sauce and macaroni and mix it in together, add some grated cheddar on top or some seasoned breadcrumbs with some melted butter poured over them, then pop into the oven at 350F for about 30 to 45 minutes.Im looking for a homemade macaroni and cheese recipe. We like it creamy, if that helps. THANKS!?
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Im looking for a homemade macaroni and cheese recipe. We like it creamy, if that helps. THANKS!?
Good old-fashioned recipe:





6 tbs butter


1/2 c all-purpose flour


4 c milk


1 tsp dry mustard


1/4 tsp nutmeg


1/4 tsp cayenne pepper


dash salt %26amp; black pepper


dash worcestershire sauce


3 c shredded cheddar cheese


1 lb elbow macaroni, cooked al dente


1/2 c parmesan cheese, for topping (optional)





Directions





Heat oven to 350 degrees F.





Melt 6 tablespoons butter in a large pot over medium heat. Add flour and cook, stirring with a wire whisk, for 1 minute. Whisk in the milk and bring to a boil, whisking constantly. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, and worcestershire sauce. Stir in the cheddar until it melts. Pour the sauce over the noodles and pour into to a large baking dish. Sprinkle the parmesan on top and bake for 35 minutes.
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


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
4 Cheese Macaroni and 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.
I found that the good cheese(real cheese like cheddar) doesn't make the greatest macaroni and cheese when it comes to creamyness(Is that a word?). The creamiest sauce will be from making your basic white sauce using butter, flour and milk, and then adding in some processed cheese, like Kraft singles. They come in cheddar, american, and pepper jack now, and you'll find your mac and cheese sauce isn't ';gritty';.
Anything Martha Stewart makes is great:





http://www.marthastewart.com/portal/site鈥?/a>