Homemade Mac and Cheese?

[nathaliabrown]

I want to make some homemade Mac and Cheese. Any good reciepes out there? I have some left over ham I cooked and wanted to chop it up and add it in the Mac. But I refuse to use the box stuff , I like the good ole stuff ...lol

 

[PinkRhombus]

This is the one that I use. Easily halfed. I try to streamline things a bit by putting the cheese and milk in the microwave to heat/melt while I'm waiting on other things. Speeds up the process by several minutes.

http://www.recipezaar.com/Macaroni-and-Cheese-52799

 

[mward73]

I use one that used to be on the back of the Mueller's box.

2 1/4 c milk
2 TB cornstarch
2TB butter or margarine
2 c elbow mac
2 c shredded cheese (divided)

Cook elbow mac for 5-6 minutes and drain.

Put milk and butter in pan - stir until butter is melted. Add cornstarch and bring to a boil (stir constantly). Remove from heat and add 1 1/2 c cheese. Mix elbow mac in. Pour into a baking dish. spread remaining cheese on top. Bake 20-25 min on 350.

 

[momejay]

Here is my simple recipe....
Boil pasta. Drain pasta. Leave pasta in strainer for a minute.
Add 2 Tbsp butter or Margarine to same pot used to cook pasta. Add 2 Tbsp flour (in my case white rice flour) stir until butter melts a bit & is consistency of play dough.
Add 1/4 C milk, wait until mixture thickens add favorite cheese, in my case 3 slices American cheese, & a chunk of cheddar, sometimes a bit of pepperjack, (whatever is in the fridge)
I add leftover hot dog or ham too. Put pasta back in pot & stir.

I don't even turn on oven unless it's winter & we could use the heat.

 

[Goofyest mom]

I boil my noodles until they are almost done.
I then put the noodles in a casserole dish; add 3 eggs, salt and pepper to taste. I then add milk to just barely cover the noodles and about 3 tbsp of butter or more if you would like.
I buy shredded sharp and mild cheese and stir in both and bake on 350 for 1hr.

 

[dawson5]

we use the basic recipe with equal butter/margarine & flour, 8-12 oz. cheese, noodles and milk but we also add white pepper (to taste) and about an 1/8th tsp of ground mustard.

I used to bake it but the kids never want to wait for it, so we settle for stove top.

 

[Jill in Chicago]

This recipe is from my MIL and it is absolutely fantastic and worth the little bit of extra time.

4 Cups UNCOOKED creamettes (A 16 Ounce box will work)
3 Tablespoons Butter
1 Small Onion, finely chopped
1 Can Cream of Chicken Soup* (Real Soup. Not low fat.)
1 Soup Can Milk (Skim, 2%, whatever)
16 Ounces of Velvetta Cheese Product cut into chunks
Optional: Bread crumbs and parmesan cheese for topping

Pre-heat oven to 350 degrees.

Cook pasta according to package directions. Drain. While the pasta is cooking use a large pot to melt the butter. Cook the onion in the butter until it is translucent. Add soup, milk and Velvetta to the onion. Cook on low, stirring often, until the Velvetta is completely melted and smooth. Put the cooked noodles into a greased casserole dish. Gently pour in the Velvetta mixture. Stir until the noodles are covered. Sprinkle on the bread crumbs and cheese.

Bake, uncovered for about 45 minutes.
* If people in your family are not fans of recipes with Cream of Whatever Soups, still give this a try. You do not taste the soup. It's more of a base.

 

[Kim&Chris]

I use one that used to be on the back of the Mueller's box.

2 1/4 c milk
2 TB cornstarch
2TB butter or margarine
2 c elbow mac
2 c shredded cheese (divided)

Cook elbow mac for 5-6 minutes and drain.

Put milk and butter in pan - stir until butter is melted. Add cornstarch and bring to a boil (stir constantly). Remove from heat and add 1 1/2 c cheese. Mix elbow mac in. Pour into a baking dish. spread remaining cheese on top. Bake 20-25 min on 350.

I use the Mueller's recipe also.

I think I've tried every recipe under the sun, looking for that elusive "perfect" mac & cheese recipe, and this is about the best I can find. I also throw in a pinch of dry mustard, and top with bread crumbs.

 

[LocaRoja]

The Longaberger recipe. You have to use FRESH breadcrumbs to make the topping!!! Everytime I make it, people are dying for the recipe. I don't know if the recipe is online now or not...but PM me if you need it.

IT'S ABSOLUTELY THE BEST ONE EVER!

 

[semo233]

I couldn't find it online, could you please post or pm me? Thanks!

Here's another thread that talks about mac and cheese also

http://www.disboards.com/showthread.php?t=2223692

 

[luvsJack]

My favorite mac and cheese comes from the Barefoot Contessa. It wasn't a recipe as much as a technique. I just boil the macaroni (whatever amount you need for your family) and while its cooking make a roux with butter and flour. To the roux, I add some milk to make it like a thick gravy and then add shredded sharp chedder cheese, shredded swiss cheese and shredded Monterrey jack cheese. Stir into a cheese sauce. Pour over the macaroni and stir together. Then make some small slices (matchstick size) of swiss and chedder cheese and stir in (do not stir until melted, you want this to melt while it bakes) Melt another tablespoon of butter and add some breadcrumbs and cook for a minute or two. Crumble on the top of the macaroni. Bake for 15-20 minutes at 375. Bubbly, creamy and very good.

 

[LocaRoja]

Recipe makes enough for 8x8 pan. I always double the recipe for a 9x13 pan.

1 and 1/2 cups uncooked macaroni
salt to taste
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1 pound sharp cheddar cheese
1/4 cup (1/2 stick) butter, melted
2 eggs, beaten
1 cup milk
pepper to taste

Cook the macaroni in boiling salted water in a medium saucepan until just tender. Do not overcook.

Combine the bread crumbs, parmesan cheese, and 2 tablespoons melted butter in a bowl and mix well. (note: we like crumbs made from French bread, but any bread crumbs, even saltine crackers will do.)

Shred the cheddar cheese and reserve 1/2 cup for the topping. Drain the macaroni and return to the saucepan. Add 1/4 cup butter and the remaining cheddar cheese and mix well. Add the eggs and mix well. Stir in the milk, salt and pepper. Cook over medium heat for 3 minutes, stirring continuously. Grease 8x8 inch pan and pour in macaroni mixture. Sprinkle with the reserved cheddar cheese. Bake at 350 degrees for 10 minutes. Remove from the oven and stir. Top with the bread crumb mixture. Bake for 15 minutes longer (sometimes I brown for a very short amount of time to darken bread crumbs).

To change the personality of your mac n cheese, simply substitute different kinds of cheese. We like a combination of mild and sharp, but if your family prefers a creamier, milder flavor, stick with american cheese. For the biggest cheese taste, combine classic New York and Wisconsin cheddar cheeses.

Can be assembled a day ahead, refridgerated, and then baked just prior to serving.

 

[travlnman1]

My recipe closely resembles the Barefoot Contessa recipe noted above but I add lil smokies to my recipe. You find them next to the hot dogs in the store.
I open the package and microwave them on a plate for 2 or 3 minutes and them add them to the mac n cheese, stir it all up and then bake.
I also use mini penne as my pasta.
It's my family's favorite meal!! (and my kids are older teens and 20's!)

 

[phoenx79]

My favorite Mac&Cheese recipe is Alton Brown's recipe "Stove Top Mac and Cheese". I am the only one in the house that eats it though. GF doesn't like macaroni or cheese, and DS13 doesn't like mac and cheese not out of a blue box. The best thing about the recipe is that it has a little bit of tang to it (hot sauce and dry mustard in the mix). You can also use any type of cheese that you want. And like AB says, shredding your own cheese is always better for a recipe calling for shredded cheese.

 

[blanq]

I am a big fan of Paula Dean's Crockpot Macaroni & Cheese:

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.