Macaroni and Cheese from scratch

[charming23]

I use either Alton Brown's or The Pioneer Woman's recipes. Both are very good and easy to do.

 

[WDWBarb]

Here's my secret Mac N' Cheese recipe (my DD will eat no other, except for Panera's)

I box pasta (prefer elbow), boiled
1 small box of Velveeta, cubed
Dash of milk
Half a stick of butter
salt and pepper to taste.

Put it all in a casserole dish on 350 for about 15 minutes, stir and serve!

Completely devoid of any nutritional value, but her favorite comfort food.

 

[Robinrs]

I used to make baked until I tried Wolfgang Puck's Rice Cooker Mac n Cheese.... to DIE for and sooooo easy!!

BIG TIP: Do NOT add the cream until you add the cheese.. big mess!

http://www.hsn.com/wolfgang-puck-macaroni-cheese_ct-233_xv.aspx

 

[TheIncredibles!]

here is what I usually make:

1/2 cup flour and 1 stick of butter to make a roux, then add 5 cups of milk and stir with a wisk until it leaves a coating on a wooden spoon. I add 1 lb of cheddar, the small block of velvetta and then about 5-6 slices of american cheese. Once all melted I add it to 1lb of cooked pasta. I then melt some butter in a pan and toast some torn up white bread, then add it to the top of the pan of mac and cheese. I cook in the oven on 375 for 45-60 mins.

It is soooo good, but sooo bad that I only make it once or twice a year.

This is exactly how I make mine up till the American cheese. I do not put that in - instead I put in 1/4 locatelli cheese and 1/2 sour cream also 1 tsp spicy mustard. Sometimes I will toss some gruyere in too or extra cheddar depending on how strong the cheese is that I am working with. I think making a white sauce first makes for a much creamier mac and cheese.

 

[MrsPete]

I love both Alton Brown and Southern Living, but I make my mac-and-cheese like my grandmother taught me:

Cook 1 box of elbow macarroni

While it's cooking, fill a big casserole dish with:

3 cups of shredded sharp cheddar
2 cans evaporated milk
1 can water
Salt, pepper, dried onions

Mix up the cheese-y stuff. Pour the hot noodles into it. Stir some more.

Bake 30 minutes at 350. Halfway through, take it out and stir well.

This makes a good, soupy mac-and-cheese.

 

[phorsenuf]

This is Michael Jordans recipe and the best I ever had! It's a bit time consuming, but so worth it!

1 lb box elbow macaroni cooked

Blond Roux (White Sauce)
1 stick butter
3/4 cup all-purpose flour

Cheese Sauce
6 cups milk
1/2 cup blond roux (made in advance)
1 tablespoon vegetable oil
1 cup diced onion (about 1 large onion)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus on teaspoon Worcestershire sauce
1/4 cup Dijon mustard
5 cups aged white cheddar cheese, grated (about 20 oz)
6 oz Gorgonzola cheese, crumbled
1 3/4 cups grated Parmesan cheese (about 7 oz) reserve 1 cup for topping
1 cup fresh bread crumbs

Preheat oven to 400 degrees.

Cook macaroni according to package directions. Drain, rinse with cold water and set aside.

Blond roux:
Melt 1 stick of butter in small saucepan. Add 3/4 cup of flour. Blend well. Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly. Reserve for cheese sauce.

Cheese sauce:
In a large saucepan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux. Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes. Saute diced onion in oil over medium heat until soft. Add onion to roux. Next add Worcestershire sauce, Dijon mustard, salt and pepper. Whisk to incorporate all ingredients. Begin to add cheddar cheese, gradually, in small amounts. Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan. Whisk until smooth.

Mix cheese sauce with cooked macaroni. Place in a large buttered oven-proof dish. Top with breadcrumbs and remaining 1 cup of Parmesan cheese.

Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.

 

[spacemountainmom]

I must try the rice cooker one!

I think it will be a mac n cheese weekend. MMMMMMMMMMMMM

 

[TaraPA]

If anyone's lazy like me (or always in a hurry) - try the new Kraft Homestyle Mac & Cheese in the bag. It has you make a roux with melted butter & the seasoning mix, then stir in the milk until it's thick & bubbly, then add the cheese. It comes with breadcrumbs too. I used to make my mac & cheese from scratch, but lately I've always been in a hurry & we like this one just as good. The Hearty Four Cheese variety is our favorite.

 

[richmond282]

Mine's a crockpot recipe and very creamy! Yum! I usually use sharp cheddar cheese instead of mexican blend and white cheddar though!

Ingredients
3 cups uncooked elbow macaroni
1 pound process cheese (Velveeta), cubed
2 cups (8 ounces) shredded Mexican cheese blend
2 cups (8 ounces) shredded white cheddar cheese
1-3/4 cups milk
1 can (12 ounces) evaporated milk
3/4 cup egg substitute
3/4 cup butter, melted

Directions
Cook macaroni according to package directions; drain. Place in a greased 5-qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on low for 2-3 hours or until a thermometer reads 160°, stirring once. Yield: 16 servings (3/4 cup each).

 

[low-key]

The cheaper the better if you ask me, I will take a box of craft any day

 

[Lisa loves Pooh]

I think the roux works..but I was finally shown a trick with the cheese...

If you run it (after it is already shredded) through a blender or food processor, it helps it to melt more evenly so that you have better sauce. Been doing that ever since someone told me about it and it really really helps.
(and I'm sure folks here might cook better than I and don't need such a tip...but I was always ending up with cheese clumps and they stopped once I started getting the cheese into smaller bits than shredded allows.)

But like you, I do start with a roux.

 

[Sandy321]

how timely

We had this for dinner - and I have gone on the internet - love Pioneer woman, forgot to check her recipe...

http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
love the pictures and step by step directions!


I knew that you have to have an egg in it (and PW's "trust me" cracks me up, but shes right! Did anyone else see the mac and cheese throwdown with Bobby Flay - egg is part of it! I think the cheese really depends on taste - I cannot imagine gorgonzola - but if you like it fine - Me? I'd do velveeta (but evaporated milk? aack, never!! lol my family prefers the sharp, but I throw in some Kraft single cheese slices for my creamy factor! Havent got the top right yet.... not potato chips, not breadcrumbs - or panko crumbs....

must experiment more!!

 

[JaneBanks]

how timely

We had this for dinner - and I have gone on the internet - love Pioneer woman, forgot to check her recipe...

http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
love the pictures and step by step directions!


I knew that you have to have an egg in it (and PW's "trust me" cracks me up, but shes right! Did anyone else see the mac and cheese throwdown with Bobby Flay - egg is part of it! I think the cheese really depends on taste - I cannot imagine gorgonzola - but if you like it fine - Me? I'd do velveeta (but evaporated milk? aack, never!! lol my family prefers the sharp, but I throw in some Kraft single cheese slices for my creamy factor! Havent got the top right yet.... not potato chips, not breadcrumbs - or panko crumbs....

must experiment more!!

Maybe try crushed up Ritz crackers?

 

[Robinrs]

The cheaper the better if you ask me, I will take a box of craft any day

If you HAVE to have Kraft try this one:

I was sent a free coupon for this and it was pretty darned good! Not homemade but it was light years better than the powdered stuff!

 

[tiggger1]

Maybe try crushed up Ritz crackers?

We do ritz crackers crumbled and topped with garlic butter!

 

[TaraPA]

If you HAVE to have Kraft try this one:

I was sent a free coupon for this and it was pretty darned good! Not homemade but it was light years better than the powdered stuff!

That's exactly the one I mentioned a few posts back - it's nothing like Kraft in the box - I can't even touch that stuff anymore...this one has a roux!

 

[Conservative Hippie]

When I was pregnant with DD I craved Kraft with powdered cheese. Now I make it from the blue box, the deluxe, homestyle, and I make it with cubed Velveeta, but nothing is better than homemade with milk and butter and REAL cheese! My favorite mac and cheese in the world comes from Chefs de France, and they use Gruyere.

 

[scrapquitler]

I use the recipe on the Ronzoni Pasta box, with a couple of very small adjustments (extra types of cheese, plus I add a little bit of diced onion). My changes in BOLD.

1lb uncooked elbow macaroni
1 1/2 tsp seasoned salt
1/2 cup butter
1/2 cup flour
1/4 to 1/2 cup finely chopped onion
2 tsp dry ground mustard
5 cups milk
4 cups shredded sharp cheddar cheese
Grated Parmesan cheese, a few shakes
6-8 slices provolone cheese, cut in pieces
6-8 slices swiss cheese, cut in pieces
6-8 slices american cheese, cut in pieces

Cook pasta, according to package directions. Preheat oven to 375. In a large saucepan, over medium heat, melt butter, add onion, stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly and bubbles. Remove from heat, add 2 cups cheese (plus all the extra cheeses), stir until melted. In a large bowl, combine sauce with pasta. Spoon into greased 9x13 baking dish. Top with remaining 2 cups cheese, Bake 40 minute until hot and bubbly. Turn on the broiler, place under broiler for a few minutes to brown, but don't let it burn! Let stand for 10 minutes, Makes 8-10 servings.

Sometimes I add diced tomatoes (drained) and/or diced ham steak or leftover ham before baking.

 

[spacemountainmom]

I used to make baked until I tried Wolfgang Puck's Rice Cooker Mac n Cheese.... to DIE for and sooooo easy!!

BIG TIP: Do NOT add the cream until you add the cheese.. big mess!

http://www.hsn.com/wolfgang-puck-macaroni-cheese_ct-233_xv.aspx

I made this today and it was soooooooo good! Thanks for sharing the recipe!

 

[kmccain]

I usually make Paula Deens
http://www.pauladeen.com/recipes/view2/creamy_macaroni_and_cheese

Is Altons better?