What to make to go along with homemade Macaroni and Cheese?

[sbouncer]

I agree, I generally make kielbasa or polish sausage. If you need a homemade mac and cheese recipe that's slap you're grandma good, I have it

I would love to get the Recipe, my family loves mac n cheese but whenever I make it, it turns out lumpy.

 

[cristit14]

I either do ham or meatloaf with mac and cheese

 

[luvindisneyworld]

Ham fixed in a crock pot with some yeast rolls and mac and cheese,yum,yum

 

[Kristineamb]

My DM always serves stewed tomatoes with homemade macaroni & cheese

 

[Shugardrawers]

I would love to get the Recipe, my family loves mac n cheese but whenever I make it, it turns out lumpy.

Here ya go The secret is to make a roux. You can easily thin it out as needed and eliminate any lumps. This works great for gravies as well.

FIVE CHEESE MAC AND CHEESE

1 (16 ounce) package elbow macaroni
8 tablespoons (1 stick)REAL butter
4 tablespoons melted butter
Additional butter for greasing baking dish
1 cup shredded Muenster/Monteray Jack OR Colby cheese (your choice)
1 cup shredded Swiss cheese
1 cup shredded SHARP Cheddar cheese
3/4 cup REAL shredded Parmesan cheese
2 1/2 to 3 cups heavy cream (half-and-half or whole milk will do but ANYTHING LESS FAT ALTERS TASTE SIGNIFICANTLY)
3 +/- Tablespoons flour
12 TO 16 ounces cubed Velveeta (to taste)
1 cup italian bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot or large mixing bowl. Meanwhile, In a large bowl, combine Swiss, Muenster/Colby/Jack and Cheddar cheeses; mix well. Cube Velveeta (about the size of dice) and place in seperate bowl. Prepare a 13x9 baking dish by buttering it VERY WELL. Set aside. Preheat oven to 350 degrees F (175 degrees C).

In a large skillet or saucepan over medium heat, melt 8 tablespoons butter. Using a whisk, slowing sprinkle in flour, thickness can be adjusted by adding flour if desired. I generally use 4T. VERY SLOWLY whisk in the cream, no more than 1/2 cup at a time and whisking thoroughly before adding more. This will work out any lumps. Reduce heat to med-low and add the Velveeta. Stir frequently to melt. Steadily add the mixed cheeses (other cheeses need not be completely melted, just enough room to stir well). When cheeses are well melted, pour over cooked macaroni, add salt and pepper and mix thoroughly. Transfer to baking pan.

Combine bread crumbs and melted butter. Spread evenly over macaroni. Bake uncovered 15 to 20 minutes. Remove from oven, spread parmesan cheese evenly over bread crumbs and bake an additional 15 to 20 minutes or until golden brown. Serve immediatley.


*GOOD LEFTOVER TIP: This doesn't reheat well but if you add a 1/2 milk 1/2 water base, throw in some veggies and any kind of meat it makes a DELICIOUS cheese soup *
.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

 

[MEG&MINNIE]

Here ya go The secret is to make a roux. You can easily thin it out as needed and eliminate any lumps. This works great for gravies as well.

FIVE CHEESE MAC AND CHEESE

1 (16 ounce) package elbow macaroni
8 tablespoons (1 stick)REAL butter
4 tablespoons melted butter
Additional butter for greasing baking dish
1 cup shredded Muenster/Monteray Jack OR Colby cheese (your choice)
1 cup shredded Swiss cheese
1 cup shredded SHARP Cheddar cheese
3/4 cup REAL shredded Parmesan cheese
2 1/2 to 3 cups heavy cream (half-and-half or whole milk will do but ANYTHING LESS FAT ALTERS TASTE SIGNIFICANTLY)
3 +/- Tablespoons flour
12 TO 16 ounces cubed Velveeta (to taste)
1 cup italian bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot or large mixing bowl. Meanwhile, In a large bowl, combine Swiss, Muenster/Colby/Jack and Cheddar cheeses; mix well. Cube Velveeta (about the size of dice) and place in seperate bowl. Prepare a 13x9 baking dish by buttering it VERY WELL. Set aside. Preheat oven to 350 degrees F (175 degrees C).

In a large skillet or saucepan over medium heat, melt 8 tablespoons butter. Using a whisk, slowing sprinkle in flour, thickness can be adjusted by adding flour if desired. I generally use 4T. VERY SLOWLY whisk in the cream, no more than 1/2 cup at a time and whisking thoroughly before adding more. This will work out any lumps. Reduce heat to med-low and add the Velveeta. Stir frequently to melt. Steadily add the mixed cheeses (other cheeses need not be completely melted, just enough room to stir well). When cheeses are well melted, pour over cooked macaroni, add salt and pepper and mix thoroughly. Transfer to baking pan.

Combine bread crumbs and melted butter. Spread evenly over macaroni. Bake uncovered 15 to 20 minutes. Remove from oven, spread parmesan cheese evenly over bread crumbs and bake an additional 15 to 20 minutes or until golden brown. Serve immediatley.


*GOOD LEFTOVER TIP: This doesn't reheat well but if you add a 1/2 milk 1/2 water base, throw in some veggies and any kind of meat it makes a DELICIOUS cheese soup *
.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

WOW, that recipe sounds "rich and delicious"...no need to have anything go with that ! That sounds like a meal in itself.
Thanks for all your ideas ...I have decided to go with the Kielbasa. My friends daughter says that they like Kielbasa ,so that's what I'll be making ! (along with a chocolate cream pie for dessert).