Recipe Needed - Baked Macaroni and Cheese

[Dana49]

If you don't mind sharing, what's you favorite recipe for baked macaroni and cheese? Thanks.

 

[pumba]

while my water is boiling for the pasta part. In a large fry pan....(yup more room) I put in a few tablespoons of margarine and melt it slowly ..add flour to it and then make a glob of it.......add milk and stir until it starts to incorporate into the butter....I cut up a big block of extra sharp cheddar cheese and let it slowly melt and make a good gooey mess...
I put it all in a big casserole dish and on top......in a dish.....melt margarine and some italian bread crumbs....make a good amount to smear on the top of the casserole........bake in oven for half hour or so........DELICIOUS

If you want more recipes......we have a great cooking board too....http://disboards.com/forumdisplay.php?f=40

 

[Topper]

Over-the-Rainbow Macaroni and Cheese

Recipe created by Patti LaBelle


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


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.

 

[Dana49]

while my water is boiling for the pasta part. In a large fry pan....(yup more room) I put in a few tablespoons of margarine and melt it slowly ..add flour to it and then make a glob of it.......add milk and stir until it starts to incorporate into the butter....I cut up a big block of extra sharp cheddar cheese and let it slowly melt and make a good gooey mess...
I put it all in a big casserole dish and on top......in a dish.....melt margarine and some italian bread crumbs....make a good amount to smear on the top of the casserole........bake in oven for half hour or so........DELICIOUS

If you want more recipes......we have a great cooking board too....http://disboards.com/forumdisplay.php?f=40

Thanks Pumba, been there lots of times. I find that I get more feedback here. As always, you're the best!

 

[cccm]

This is a good one, good luck. As an FYI I use a 2 quart pyrex cup to make the sauce in the microwave. I always mess up rouxs on the stove.

1 lb. Pasta (I use barilla shapes, don't always have to stick to macaroni)
1/4 cup flour
3/4 cup butter
1/2 tsp white pepper
1/2 tsp salt
1 quart of milk (I use skim)
1/2 lb shredded cheddar cheese
1/2 lb american sliced cheese
1/4 cup parmesan cheese
1 sleeve Ritz Crackers Whole Wheat

Cook pasta per directions on box.

Melt 1/4 cup butter, add flour, salt and pepper to make roux. Cook roux.
Add milk and cook while it thickens. Once it thickens add cheese and stir to melt.

Pour pasta into a bowl, add the cheese sauce.

Crumble sleeve of ritz crackers and mix with remaining 1/2 cup of melted butter. Sprinkle this on the top.

Bake for 30 minutes (or until bubbly in center) in 350 degree oven.

 

[MareQ]

I make a white sauce first (eyeball it) which is butter, flour and milk, add salt and pepper, some dijon mustard, freshly shredded cheddar cheese(not preshredded), small amount of parm, some sour cream (for that extra creamy consistency) sometimes a few cubes of velveeta for the kids(LOL) - I'll mix it in with precooked macaroni - then toss in some unmelted shredded cheddar and bake in a dish.

 

[Bella the Ball 360]

Okay while the nutritionals are garbage, I LOVE VELVITA in mac and cheese. I make a white sauce and then melt the Velvita in it then I put in the elbow mac, pour in a casserole and then top with white bread cubes soaked in butter. Bake till bubbly and brown. IT is a killer heart wise but OP never said they wanted healthy.

 

[trip]

I make a white sauce first (eyeball it) which is butter, flour and milk, add salt and pepper, some dijon mustard, freshly shredded cheddar cheese(not preshredded), small amount of parm, some sour cream (for that extra creamy consistency) sometimes a few cubes of velveeta for the kids(LOL) - I'll mix it in with precooked macaroni - then toss in some unmelted shredded cheddar and bake in a dish.

Why not preshredded?

 

[Feralpeg]

Mine is pretty simple. I make a white sauce which I pour over the macaroni and cubes of cheese. I, however, smash potatoe chips and cover the top before baking.

 

[MareQ]

Why not preshredded?

IMO it dosn't melt as smoothly - kwim? Plus it always is a bit dried out - not as soft and "fresh" as freshly shredded cheese.

Not sure if the anti-caking agent has anything to do with it - but I find it to be stringier. Just my preference

 

[sugarpie]

IMO it dosn't melt as smoothly - kwim? Plus it always is a bit dried out - not as soft and "fresh" as freshly shredded cheese.

Not sure if the anti-caking agent has anything to do with it - but I find it to be stringier. Just my preference

I think it is the anti-caking stuff (whatever that is ) that makes it not blend into sauces as well.

 

[tar heel]

Preshredded chesse has stuff on it to keep it from caking together, which is why you don't want it for your Mac and Cheese!

I've used the recipe on the Mueller's box for years, but I omit the bread crumbs b/c my children prefer it without them.

 

[Beth76]

This is from Martha Stewart. I love it but I will try some of these other recipes too. They all sound so good!

4T unsalted butter, divided
3 slices of white bread, cubed
2-3/4 c hot milk
1/4 c flour
1 t salt
1/8 t pepper
1/8 t nutmeg
2-1/4 c shredded sharp white cheddar, divided
1 c shredded gruyere or 5/8 c Romano, divided
1/2 lb elbow macaroni

1)Cook macaroni 2-3 minutes less than directions say. Rinse and drain well.
2)Toss bread with 1 T melted butter and set aside
3)Melt 3 T butter in skillet over med heat. When butter is bubbly add flour. Cook and stir with whisk for 1 minute.
4)While whisking, slowly pour in the hot milk. Whisk constantly until mixture bubbles and becomes thick.
5)Remove from heat and stir in salt, pepper and nutmeg. Add 1-1/2 c cheddar and 3/4 c gruyere or 1/2 c romano.
6)Add macaroni to cheese mixture and pour into a buttered 1-1/2 quart casserole dish.
7)Top with remaining cheese and bread crumbs.
8)Bake at 375 until lightly browned about 30 minutes.

 

[Disneynutbsv]

IMO it dosn't melt as smoothly - kwim? Plus it always is a bit dried out - not as soft and "fresh" as freshly shredded cheese.

Not sure if the anti-caking agent has anything to do with it - but I find it to be stringier. Just my preference

I agree!! It just doesn't melt as well as....it gets "grainy"

 

[sugarpie]

This is from Martha Stewart. I love it but I will try some of these other recipes too. They all sound so good!

4T unsalted butter, divided
3 slices of white bread, cubed
2-3/4 c hot milk
1/4 c flour
1 t salt
1/8 t pepper
1/8 t nutmeg
2-1/4 c shredded sharp white cheddar, divided
1 c shredded gruyere or 5/8 c Romano, divided
1/2 lb elbow macaroni

1)Cook macaroni 2-3 minutes less than directions say. Rinse and drain well.
2)Toss bread with 1 T melted butter and set aside
3)Melt 3 T butter in skillet over med heat. When butter is bubbly add flour. Cook and stir with whisk for 1 minute.
4)While whisking, slowly pour in the hot milk. Whisk constantly until mixture bubbles and becomes thick.
5)Remove from heat and stir in salt, pepper and nutmeg. Add 1-1/2 c cheddar and 3/4 c gruyere or 1/2 c romano.
6)Add macaroni to cheese mixture and pour into a buttered 1-1/2 quart casserole dish.
7)Top with remaining cheese and bread crumbs.
8)Bake at 375 until lightly browned about 30 minutes.

This is the recipe I use. I always use the sharp cheddar, but I vary the other cheeses using whatever I might have on hand.

It's yummy. Now I might have to make some mac & cheese.

 

[Piffle]

I LOOOOOVVVVEEEEE this recipe from Alton Brown. I used mild cheddar, but next time might do half medium cheddar. The Panko bread crumbs are worth finding if you can. The crust might be the best part.


Baked Macaroni and Cheese Recipe courtesy Alton Brown
See this recipe on air Tuesday May. 01 at 11:00 PM ET/PT.


1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.