Tried and true homemade mac and cheese recipe?

[paintnolish]

Anyone have one? I want to make it with Thanksgiving dinner and I need a good recipe! Thanks!

 

[MazdaUK]

This is supposedly the Cracker Barrel one - DS(8) loves it (it was his favourite in Florida!) Just multiply to make enough for a crowd - best way it to decide how much more macaroni you would cook for that many (the quantity given is enough for 2 adults if they're not greedy!)

Cracker Barrel mac & cheese (4-6 small kids helpings)

20g butter
20g flour
150ml chicken stock
60ml cream/crème fraiche
100 g cheddar, grated
150g macaroni

1. Melt butter, add flour and make a roux. Cook for 1 min. Add hot stock, whisking until it thickens. Stir in a little cream (it should not be too thin).
2. Cook pasta in boiling salted water for 10 mins or to instructions. Meanwhile stir cheese into sauce off the heat, a little at a time
3. drain pasta and mix with sauce (add more cream if too thick). Pour ito a greased casserole (or individual dishes) and bake in prehjeated oven at 170C (fan 150) until bubbling and just brown on top. Allow to stand for 10 mins before serving.

Freezes well before baking. Defrost before baking

 

[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.​

Serves 4 to 6

 

[psammie1025]

This is my kids favorite & can easily be doubled or more!

CREAMY MACARONI & CHEESE

1 (8oz) box Elbow Macaroni
1 tsp Salt
4 cups Shredded Cheddar
1 (8oz) Sour Cream
1 cup Mayonnasie
2 tablespoons chopped Onion (optional)
Salt & Pepper to taste
Cracker or Bread crumbs

Preheat oven to 325 degrees.
Cook elbows in a large pot of boliing & salted water for 8 to 10 minutes or until tender; drain.
Add cheese & next 4 ingredients.
Spoon into a lightly greased 11x7 baking dish; sprinkle with cracker or bread crumbs.
Bake at 325 degrees for 30 to 35 minutes. Serves 6 to 8.
Can easily be doubled.

 

[vanyel]

Paula Deen's Mac Cheese
from the Food Network

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

My dh & I love this. We do add the cheese on top, shortly before removing from the oven.

 

[Sorsha]

You don't even have to really measure too much with this one!

Mke a roux-based white sauce. What you do is melt a certain amount of butter (for instance 4 tbsp) in a pan, then add the same amount of flour. Stir well to make smooth, then let cook for a few minutes (gets the flour-y taste out). Add milk in half the number of cups as you used tbsp... for example if you used 4 tbsp each of butter or flour, add 2 cups of milk. Season with salt and pepper, or an all-purpose seasoning like Accent or Mrs. Dash. Bring this to a boil on medium-high heat, stirring constantly... watch as milk can scorch. It should thicken almost instantly as it reaches a boil. Drop heat WAY down, and adjust seasonings to taste. Meanwhile, have someone else (you DH or kids - watch the kids though, mine will eat up all the cheese ) grate up a pile of your favorite cheese(es). I have used all cheddar, cheddar mixed with smoky cheddar, co-jack, cheddar and a bit of swiss, etc. Also chop a brick of cream cheese into little cubes (you can omit this completely if you don't like cream cheese, but it makes it sooo yummy). Add the cream cheese to the white sauce and stir till its all melted. The add the grated cheese, reserving a few handfuls, and stirr that till melted. Don't worry if your cheese doesn't seem to quite melt, it will finish melting in the oven. Remove sauce from heat and combine with macaroni, that you have already cooked. Adjust amount of macaroni to fit however much sauce you made. Check seasonings one more time, then pour into a buttered baking dish. Top with reserved cheese and bake in a 350° oven for about 1/2 an hour. Enjoy!

 

[paintnolish]

Thanks so much! I am sure one of these will end up working for Thanksgiving for my picky eater. He's 29, by the way. Think it is just a phase?

 

[Sorsha]

Thanks so much! I am sure one of these will end up working for Thanksgiving for my picky eater. He's 29, by the way. Think it is just a phase?

No problem!
Let us know which one(s) you try, and give us a review! Always looking to add new TnT recipes to my stash!
PS: If its a phase, my 40 yr old DH is still in it!!