Baked mac & cheese recipes?

[disny_luvr]

Looking for a good, quick recipe for baked mac & cheese. I'm taking a meal to someone tomorrow night and was thinking of possibly making this as a side. TIA

 

[jeekosmom]

http://www.foodnetwork.com/recipes/emeril-lagasse/ems-mac-n-cheese-recipe/index.html

Emeril's Mac N Cheese is AWESOME. I make it quite often and everyone loves it.

 

[krcit]

I make this for parties all the time. It's far from gourmet but I know my audience


1 lb macaroni(I use elbows or small shells)

1 can cream of mushroom soup

1 1/2 can milk

1 lb Velveeta


Boil the macaroni. While that is cooking, put the soup and milk in pot and slowly melt the Velveeta in it. Drain macaroni, pour the cheese.soup mix over it and bake at 350 for about 30 minutes.

 

[ExPirateShopGirl]

THIS is hilarious!

I make this for parties all the time. It's far from gourmet but I know my audience

 

[disneydreamersx4]

We were at a friend's house and she made Alton Brown's mac & cheese (please google), it was absolutely mouth watering! You definitely need the Panko bread crumbs

 

[Kellydelly]

This one is easy and delish

http://www.tasteofhome.com/Recipes/Deluxe-Macaroni--n--Cheese

 

[okeydokey]

The easiest ever:

Boil 8 ounces of elbows. Combine in a sprayed pan with one half pound cubed American Cheese (from the deli) and one regular size and one small size can of evaporated milk. Bake at 350 for 20 minutes, stir, maybe add some salt and continue to bake until bubbly and golden.

 

[Cjmuma]

The easiest recipe I have is a Crock Pot Recipe - You don't even have to heat the oven!!!!!

2.5 cups measured pre cooked of elbow mac
1 can cheddar cheese soup
1/2 cup milk
1/2 cup sour cream
2.5 cups shredded cheddar
Pre cook the mac, throw everything into the crock pot, and cook on low 3 hours - I usually use my 6 quart and double the recipe... there are never leftovers!!!!! Sometimes extra milk is required - just add to your preferred creamyness. Stir every 1/2-1 hour

 

[disneyhand]

This is a great recipe. I found that we like it better without the onions, wine or breadcrumb topping, so I've noted my changes in blue.

MACARONI AND CHEESE

2 c. (8 ounces) elbow macaroni
1 stick butter *I used 1/2 a stick, only in the sauce
1/4 cup minced onions *I leave out the onions
3 tbsp. flour
2 c. of milk or light cream *I used a combo of 2% milk and fat free half and half
1/2 c. dry white wine (or water) *I used water
2 c. grated sharp cheddar (1/2 pound) *I used the Costco shredded mexican blend and added extra
1/2 cup bread crumbs (topping) *I prefer w/o topping
Salt and freshly ground pepper
Cayenne to taste and 1/2 tsp. paprika *This was great

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step.
Cheese sauce: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

 

[powellrj]

I'm embarrassed to admit this, but, I have spent years trying to find the very best recipe. It has been hit or miss most of the time.

I need some quick things to take to a picnic this summer and I was in a hurry. I knew I had a pan of stouffers in the freezer, but I knew I couldn't show up with a pan of stouffers, so I took it out of the pan, put it in one of my baking dishes and covered the top with a package of shredded cheese. It was a huge hit. Everyone asked me for the recipe including my DSIL who I consider one of the best cooks I know! The pan was licked clean!

From now on when I have to take mac and cheese for a group, I will be bringing this!

 

[Pooh_Friend#1]

I love mac & cheese, but can never made it. It always comes up stringy. My neighbor says this is due to over stirring. Maybe I will try again with some of these recipes!

 

[mum4jenn]

The recipe on the back of the box of Muellers Elbow Macaroni is great and I use it all the time when I am not on low carb diet.

 

[mjkacmom]

The recipe on the back of the box of Muellers Elbow Macaroni is great and I use it all the time when I am not on low carb diet.

 

[Shleedogg]

16 oz box macaroni or shells - cook as directed.

Melt 1/4 c butter (1/2 stick) in sauce pan.

Add 1/4 c flour, whisk, cook till bubbling.

Add 1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp thyme (optional. Sometimes I add it, sometimes I don't)

4 dashes of Worcestershire sauce (this really makes it!)

Whisk until well mixed and bubbly. Turn off burner/remove from heat.

Stir in 2 cups milk. Put back on heat. Heat till boiling, reduce heat, stir in 8 oz (2 c) cheese.

We use Kraft Classic Melts (combination of cheddar and American). It gives it a nice creamy texture. Add drained macaroni and mix. Pour into a baking dish and bake for 10 min. We only do 10 because we like it really creamy, but if you like it a little more firm and crusty on top, bake longer. Can also add breadcrumbs or Ritz on top, I like it, my DH does not.

This is from the Betty Crocker cookbook and is by far, the best I've ever made. This is my staple mac & cheese recipe and super easy! Plus, it reheats well!

 

[BLLB]

I'll second Alton Brown's recipe. It was excellent!

 

[tar heel]

Back of the Mueller's box recipe for me, too. I leave off the bread crumbs on top, though.

 

[MomofSixinSC]

I have two recipes. The first is my mom's. It has no exact measurements. Just cook some macaroni until done. Put some in the bottom of a casserole dish. Put a layer of American Cheese over it. Continue layering macaroni and cheese until done, ending with a layer of cheese. Mix some salt and pepper in some milk and pour into casserole dish - about half way up to the top of the cheese. (If the layers of mac and cheese is about 4" high, pour milk until it comes about 2" high in casserole dish.) Bake in a 350 F dgree oven until cheese on top is melted and lightly browned.

I prefer this crockpot version, as do my kids:

Ingredients:
8 oz. dry macaroni, cooked
2 cans (13 oz. each) evaporated milk
3 cups shredded sharp cheddar cheese (I sometimes use Sargentos Mexican 4 cheese blend)
3 TBSP melted butter (I just put room temp. butter in the crockpot on low when I start to cook the macaroni)
1/4 minced onion
1 1/2 tsp. salt
Directions:
Combine all ingredients in crockpot and mix throughly. Cover and cook on Low for 3-4 hours.

HTH!

 

[cheesekate2005]

I love this recipe - it's a crockpot macaroni and cheese and it is yummy!

http://crockpot365.blogspot.com/2008/06/crockpot-macaroni-and-cheese-recipe.html

 

[PixiePlanner]

I use this recipe. It is cooked on a stovetop but I am sure you could throw in a casserole dish and it would be great. I like it because my kids eat this and another veggie for a side dish: Double whammo without them even realizing!

http://www.rachaelraymag.com/Recipe...Crowd-Pleasing-Carrots--Peas-and-Cheesy-Pasta

I can't get a "box" of peas & carrots so I just throw in 3/4 of a bag. I have used mixed veggies too. Just make sure whatever you use is small. I use whatever shredded cheese I have... usually sharp cheddar. I also use whatever pasta I have... usually rotini or tortellini. I refuse to make a special trip to the store for most anything.

The recipe says it serves 4 but that must be 4 lumberjacks eating it as a meal. My family of 4 eats this atleast 2 meals as a side dish and I still have some left to take for lunch.

 

[psammie1025]

Creamy Mac & Cheese

1 8oz box Elbow mac
4 cups chredded Cheese
1 (8oz) carton Sour Cream
1 cup Mayonnaise
Salt & Pepper to taste
Cracker crumbs or bread crumbs

Boil 2 quarts of water in a large pot, stir in 1 teaspoon salt & macaroni. Return to a rapid bil & cook ofr about 8 minutes of til tender, drain.
Combine macaroni with next 4 ingredients. Spoon into a lightly greased 11 X 7 inch baking dish. Sprinkle with crumbs. Bake at 325° for 30 to 35 minutes. Serves 6.