Looking for a fantastic recepie for homemade Mac and Cheese

[connorlevismom]

Let me have it.....your best recepie for homemade Mac and Cheese. That is what I am in charge of bringing for Christmas Eve and I have never made it before!

Kristine

 

[denisem]

Subscribing because I'm lookin' for one, too.

I finally tried the famous Patti LaBelle mac & cheese last week and I wasn't all that impressed. The flavor was good, but guess I prefer a creamier version. This was more custard-like in texture.

 

[clarabelle]

I like the one on the back of the mullers elbows box
let me see if I can find it

 

[clarabelle]

SERVES 6 (change servings and units)
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard (optional)
1/4 teaspoon pepper
2 1/2 cups milk (I use skim)
2 tablespoons margarine
8 ounces shredded cheddar cheese, divided (about 2 Cups)
8 ounces elbow macaroni, cooked 6 minutes, drained (about 3/4 cups)
Directions
1Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
2After the mixture has boiled for 1 minute, remove from heat.
3Reserve 1/4 cup cheese for topping.
4Stir in remaining cheese until melted.
5Add elbow macaroni noodles to cheese mixture and stir to combine.
6Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
7Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.

 

[Thumper_Man's Wife]

I am a HUGE fan of the Food Network, and I'm all about the time saving, simple meals...This one is a good one, I've tried it and it came out pretty good. Just make sure you slowly add the cheese, sometimes the amount of cheese can overwhelm your liquid and it gets too thick.

Ingredients
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Directions
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top

NOTE: I've used 2 different kinds of cheeses, you can use any cheese you like, and as much as you like, just remember to adjust the amount of milk you put in with the amount of cheese so it comes out creamy and not in a big lump. You can also add breadcrumbs to the top before putting the dish in the oven for a crunchier topping.

 

[RunningGirl]

SERVES 6 (change servings and units)
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard (optional)
1/4 teaspoon pepper
2 1/2 cups milk (I use skim)
2 tablespoons margarine
8 ounces shredded cheddar cheese, divided (about 2 Cups)
8 ounces elbow macaroni, cooked 6 minutes, drained (about 3/4 cups)
Directions
1Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
2After the mixture has boiled for 1 minute, remove from heat.
3Reserve 1/4 cup cheese for topping.
4Stir in remaining cheese until melted.
5Add elbow macaroni noodles to cheese mixture and stir to combine.
6Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
7Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.

This is the one I use; in fact we had it tonight - simple comfort food! I do not put in the mustard.

 

[TiggerStac]

baked mac n cheese.

1 can tomatoe soup (i use campbells)
1 stick cracker barrell extra sharp chedder cheese
1 box penne
milk, I measure in the soup can and it's 1/2 of the can.
2 tablespoons butter
1 tablespoon flour
bread crumbs

Make pasta as directed
Heat over 350
While pasta is cooking, make cheese sauce.

melt butter in sauce pan, once melted add the flour and mix
add in tomatoe soup & 1/2 can of milk
heat to boil
Cut cheese up into bite size squares.
Once soup starts to boil add cheese.
Mix soup/cheese mixture until cheese has melted into soup.

I put the pasta into a 9x9 dish, pour cheese over and sprinkle w/bread crumbs.

Bake about 20 minutes, sauce will start to bubble .

My grandmother learned this receipe in jr high home ec class and it is a family favorite. I make it once a week...I have changed to whole wheat pasta and no one knows the difference!

 

[mlclements]

This is one of my most requested dishes to bring or to have. I have tons of people that ask me for my recipe. Everyone says that is the best mac and cheese I have ever had. All you do is boil your noodles and drain. Then, mix in milk and velveeta and cook on stove until the cheese has melted. Easy as that.

 

[golfgal]

This is one of my most requested dishes to bring or to have. I have tons of people that ask me for my recipe. Everyone says that is the best mac and cheese I have ever had. All you do is boil your noodles and drain. Then, mix in milk and velveeta and cook on stove until the cheese has melted. Easy as that.

My mom used to make this and I never got the "recipe". Do you have the amounts for everything? This is a really CREAMY version. DH has been making the recipe from the back of the Cremettes box and that is good but it is more custardy.

 

[krcit]

This is one of my most requested dishes to bring or to have. I have tons of people that ask me for my recipe. Everyone says that is the best mac and cheese I have ever had. All you do is boil your noodles and drain. Then, mix in milk and velveeta and cook on stove until the cheese has melted. Easy as that.

Mine is close to this but I add a can of mushroom soup, a can of milk and melt the Velveeta in that. then pour that mixture over the cooked and drained noodles. bake for abut 45 minutes

 

[okeydokey]

I just did this one recently and everyone loved it. It uses Velveeta and cheddar. It's from the Kraft food website.

http://www.kraftfoods.com/kf/recipes/marys-macaroni-cheese-62578.aspx

 

[brasswillow]

I love this one! I actually made it last night for 17. And it's rather healthy..... well as healthy as mac-n-cheese can get.


Three Cheese Macaroni

1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)

Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Total Meal Time: 50 minutes
Serves: 6