Macaroni and Cheese Recipe

[DawnCt1]

I had a recipe about 3 years ago, that I can't find. It had eggs and three different kinds of cheeses, butter and milk. Does anyone have a recipe like that?

 

[mrsdon]

Mine is not like that, but my family loves it
I use sour cream, velvetta cheese, colby jack and cheddar chesse (that comes shredded in a bag) a lillte bit of milk and top it with the Durkee fried onions
Yummy

 

[wdwfam]

This doesn't have 3 cheeses, but we really like Paula Deen's recipe:

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.

 

[phorsenuf]

This is the best mac and cheese I've ever had.

Michael Jordan's Macaroni and Cheese
Serves 8 (The recipe says "8 servings", however it seems more like twelve or more.)


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.

 

[LJC1861]

I use Paula Deen's recipe with my own twist.

1 lb cooked macaroni

2-2.5 cups of your favorite cheeses. I uses Colby Jack, Cheddar, and Italian Blend (mozzarella, asiago, parmesean) I also use the pre shredded as it melts faster.

4 oz sour cream

2 cups milk

Salt and pepper to taste

2 eggs.

Panko Bread Crumbs

Mix together in a bowl the milk, sour cream and eggs. I also put about a tablespoon of pepper into this mixture as well as it helps to mix the pepper throughout the dish.

Cook the macaroni in salted water. The salt gives the finished dish more flavor. Drain and immediately mix in the cheeses. Save a bit of the cheese to sprinkle on top.

When the cheese has completely melted pour into a lightly greased baking dish. Pour the milk mixture over the macaroni and gently mix until the liquid is evenly distributed in the pan. Sprinkle the top with the remaining cheese and panko bread crumbs

Bake 20-30 minutes. I also turn on the broiler for the last 5 minutes to give the top extra crunch.

Enjoy.

 

[Topper]

If you want to kill yourself, you could make this one :

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Ingredients:Serves 4 to 6

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
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

 

[DawnCt1]

If you want to kill yourself, you could make this one :

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Ingredients:Serves 4 to 6

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
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

This sounds like the recipe I had. I made it with Dreamsfield macaroni to cut down on the carbs.

 

[DawnCt1]

This is the best mac and cheese I've ever had.

Michael Jordan's Macaroni and Cheese
Serves 8 (The recipe says "8 servings", however it seems more like twelve or more.)


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.

Sounds excellent. I love the idea of gorganzola.

 

[DawnCt1]

This doesn't have 3 cheeses, but we really like Paula Deen's recipe:

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.

What is the texture like. I like the idea of a slow cooker, I just don't want it too creamy. I like it a bit "firm".

 

[Uuaww]

I once had a macaroni and cheese using brie... I lost a year of my life but it was worth it.

 

[wdwfam]

What is the texture like. I like the idea of a slow cooker, I just don't want it too creamy. I like it a bit "firm".

Well, it does tend to be rather creamy. It's great to take to a potluck, though. DD makes it to take to college aged potlucks.

 

[kirbsam]

here is kind of a novel one that i picked up in college. get a box of kraft mac and cheese and follow the directions on the box. mmmmmmmmm

 

[kaseyC]

I had a recipe about 3 years ago, that I can't find. It had eggs and three different kinds of cheeses, butter and milk. Does anyone have a recipe like that?

Is it this "Over the Rainbow Macaroni and Cheese" from Recipezaar'? It sounds like yours but it has 4 cheeses. I make this at Thanksgiving it is awesome.

http://www.recipezaar.com/Over-the-Rainbow-Macaroni-and-Cheese-252695

edited to add. oops some one else already posted it. Guess I should read the whole thread before posting. LOL

 

[SpecialK]

If you want to kill yourself, you could make this one :

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Ingredients:Serves 4 to 6

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
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

This is the one I use as well, though I don't always use the recommended cheeses. It's delicious. I'm now in charge of mac 'n cheese for all family gatherings.

 

[tink_n_pooh]

If you like a little spice this one is really good, I made it for DH for dinner last night and he just told me he wants the leftovers for lunch today

http://allrecipes.com/Recipe/Kicked-Up-Mac-and-Cheese/Detail.aspx

 

[DawnCt1]

here is kind of a novel one that i picked up in college. get a box of kraft mac and cheese and follow the directions on the box. mmmmmmmmm

They had it for a buck a box at Stop and Shop today!

 

[cuterlt]

This is my favorite. It is pretty hearty. And crispy on the outside.
It serves way more than 4.

Macaroni with Quattro Formaggi
(From The Silver Palate Good Times Cookbook) I've tried this recipe, and it's really yummy!
5 T. unsalted butter
1/4 c. flour
2-1/2 c. milk
5 oz. Gorgonzola, crumbled
4 oz. Fontina, grated
Pinch ground nutmeg
S&P to taste
1 lb. ziti, cooked al dente and drained
4 oz. Mozzarella, cut into 1/4" cubes
4 oz. fresh Parmesan, grated
1 tsp. paprika

--------------------------------------------------------------------------------

Preheat oven to 350º. Butter a 2 qt. baking dish.
Melt butter in a med. saucepan over med. heat. Stir in flour and cook 1 minute. Gradually whisk in milk. Cook, stirring constantly until lightly thickened to consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until cheeses are melted. Season w/ nutmeg, S&P to taste. Remove from heat.
Combine cheese sauce and cooked ziti. Stir in the Mozzarella and spoon into prepared baking dish. Sprinkle w/ Parmesan and then paprika.
Bake until bubbling and top is browned, 30-40 minutes. Serve immediately.
Serves 4

 

[DawnCt1]

If you want to kill yourself, you could make this one :

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Ingredients:Serves 4 to 6

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
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

This is the one I just made, but a hybrid version of it. I added gorgonzola, didn't have muenster so I used a 6 blend italian with asiago, parm, etc, sharp cheddar cheese, added a little worchestershire sauce, and a bit of mustard, (that was in a recipe I saw before) sauteed onion still barely soft. and to cut down on the carbs, dreamfield pasta! I will put durkee onion rings on top and maybe bread crumbs. I will bake it later.

 

[Robinrs]

If you want to kill yourself, you could make this one :

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Ingredients:Serves 4 to 6

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
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

My whole family uses this one now! AWESOME!

 

[Robinrs]

here is kind of a novel one that i picked up in college. get a box of kraft mac and cheese and follow the directions on the box. mmmmmmmmm

I used THAT recipe until I learned how to make the real stuff last year! It still works on a pinch during a weekday though!