baked mac & cheese

[worm761]

my little sister (aunt lissa) is looking for a recipe for baked mac & cheese. i dont like the stuff so i dont know how to make it. anyone have a good recipe for her? thank you!

 

[pattyT]

that her Auntie makes her -

1 Box macaroni's cooked and drained
1 package SHARP cheddar cheese (Cracker Barrel) diced small
1 Can Cream of Mushroom soup (and we hate mushrooms lol)

thats it
mix it all together
(I crumble some bread crumbs ontop when I make it though)

bakin in the over until bubbley cheese

sorry no specifics there - I just put it on 350 and take a peak every five minutes!
I'll try to time it next time I make it!

 

[Memaw2Wm]

My mom's recipe:

1 box (16oz) elbow macaroni (cooked)

1½ cup milk

2 cups cubed Velveeta cheese

1 can diced tomatoes (drained)*

dab butter

Mix ingredients together in cassarole dish. Bake at 350° for approximately 45 minutes.

*Stewed tomatoes can be substituted for diced tomatoes

 

[Twigs]

My mom made this all the time when I was little:

Pioneer Macaroni and Cheese

4 cups cooked elbow macaroni
2 T butter
1 1/4 cups shredded sharp cheddar cheese
1/4 tsp. pepper

Place the above ingredients in alternating layers in a buttered
11 x 17 baking dish.

Combine 2 eggs(beaten) and 3 cups milk, pour over the macaroni.

Sprinkle the top with paprika

Bake @ 350 degrees 40 - 50 min. until top is golden brown.

 

[pumba]

one lb box of macaroni cooked and placed in casserol dish
in a skillet.....put in two or three tablespoons of margarine
melt on low....if you have to pick up the skiller and let it melt on the side.
add a few tablespoons of flour and mix into a paste
add two or three cups of milk
I use a whole block of extra sharp cheddar and cut into pieces....let it simmer and melt......put on low and stir
when the cheese is almost melted......pour over the macaroni and mix up good
in a small dish.......mix three tablespoons of butter with italian bread crumbs.....in microwave..
dabble on the top.......and bake for 30 minutes...
this is delicious and the kids always want Gramma to make it

 

[piratesmate]

I make mine like pumba only I don't use the bread crumbs. I like it best with the extra sharp cheddar. However when budget was a concern, I'd buy cheese ends from the deli (at maybe $1 - $1.50/lb) & use that. The key there is the bigger the variety the better and I always include grated Parmesan.

MIL makes hers w/o any milk. She just cooks the elbows, chops the extra sharp cheddar & then mixes in a small can of tomato sauce. (Not spaghetti sauce - just plain tomato sauce. The can is larger than the tomato paste can but not as big as a soup can.) It's different, but actually quite good.

 

[aunt lissa]

Thank-you so much all for the recipes...I'll be sure to try them all!!

 

[TXTink]

I made this just the other day. It is very good, the family liked it. (but a bit expensive....)

Macaroni with 4 Cheeses
Recipe courtesy Emeril Lagasse

4 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.