Macaroni and Cheese from scratch

[overlyspoiled4sure]

This is my favorite mac & cheese recipe:
http://www.mrfood.com/Pastas/Homestyle-Macaroni-and-Cheese

Hubby's not too fond of it I believe; he likes to have browned hamburger in it & I don't. So if I remember, I'll have a small saucepan with some in it for him to add to his portion of mac & cheese.

My mom made good mac & cheese too; her recipe had the dry mustard in it but she topped it with cornflake crumbs. I prefer the saltine crackers & think next time I make this dish I'll add a teaspoon of dry mustard.

 

[HsvTeacher]

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!!

We also use crushed Ritz crackers, but then we add some butter and shredded cheddar to them. Heavenly, I tell ya!

 

[Topper]

Over-the-Rainbow Macaroni and Cheese

Recipe created by Patti LaBelle

Servings: Serves 4 to 6

Ingredients

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Directions
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Nutritional Information

798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber

 

[luvmythree]

I saw this on the Nate Berkus show and decided to try it. It's very good but definitely NOT low calorie


Divas Can Cook Soulful Baked Macaroni and Cheese

Ingredients
6 cups water (for boiling pasta)
6 cups chicken broth (for boiling pasta)
3 cups elbows chifferi pasta, uncooked
1/2 cup heavy whipping cream 1 1/2 cups whole milk
8 oz. Velveeta, cut into tiny cubes
1 cup Colby-monterey jack cheese blend, shredded
1/2 cup mild cheddar, shredded
1/2 cup sharp cheddar, shredded
1/2 cup white cheddar cheese, shredded
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
2 eggs, lightly beaten
1 cup smoked sharp cheddar cheese

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water and chicken broth to a boil. Add pasta and cook for 6-7 minutes, or until almost al dente. Drain pasta.Spread pasta in a buttered 9 x 9 casserole dish. Set aside.

In a large bowl, add heavy whipping cream, whole milk, Velveeta, colby-monterey, mild cheddar, sharp cheddar, white cheddar, seasoning salt and black pepper. Stir to combine. Stir in the beaten eggs until well incorporated. Pour the wet mixture over the pasta. Toss the pasta gently if needed. Cover the top with smoked sharp cheddar cheese

Bake for 30-35 minutes. Remove from oven and let rest for 20 minutes before eating

 

[phorsenuf]

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

What size rice cooker did you use? I have a smaller one (3 cups maybe?). Is that too small to use?

 

[elizke]

For me, mac and cheese is just the very best thing humans have ever come up with, culinarily speaking.

After making a roux style as my mama did for my whole married life (25 years), I finally found one I like a little better. I'm not usually a huge fan of condensed soup as an ingredient but this one is good. I follow it as written except I half the recipe, add some minced onion to the mixture, and add a cracker crumb/butter mixture on top of the cheese.....

http://allrecipes.com/recipe/maries-homemade-mac-and-cheese/Detail.aspx


And this is a good video on traditional mac and cheese, the way I still make it sometimes......

http://allrecipes.com/video/314/tjs-mac-cheese/detail.aspx?prop24=RR_RelatedVideo

And really isn't mac and cheese the best food on the planet?