Anyone have a good Mac&Cheese recipe?

11 responses so far ↓

• 1 no name // Sep 7, 2008

  boil macaroni, put some cheese slices in microwave. when they get all mushy, toss in with macaroni and stir.

• 2 Renie // Sep 7, 2008

  Foodnetwork.com has so many mac&cheese recipes to choose from. Each recipe is rated and reviews are posted so you will not be disappointed.

• 3 Theory1 // Sep 7, 2008

  INGREDIENTS
  1tablespoon unsalted butter
  6thick slices of bacon (6 ounces), cut into 1/2-inch dice
  1medium onion, minced
  2bay leaves
  1tablespoon sweet paprika
  1/2teaspoon cayenne pepper
  1/3cup all-purpose flour
  6cups whole milk
  1pound elbow macaroni
  1pound extra-sharp cheddar cheese, shredded (5 cups)
  Salt
  DIRECTIONS
  Preheat the oven to 350°. Butter a 9-by-13-by-2-inch baking dish. In a large saucepan, melt the butter. Add the bacon and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a plate.
  Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the paprika and cayenne and cook, stirring, until fragrant, about 3 minutes. Stir in the flour until blended. Gradually whisk in the milk until the sauce is smooth. Bring to a boil over high heat, whisking constantly, and cook until thickened. Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently. Discard the bay leaves.
  Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and boil until pliable but undercooked, about 4 minutes. Drain the macaroni and return it to the pot.
  Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt.Add the sauce to the macaroni and mix well. Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top. Bake for about 30 minutes, until golden brown and bubbling. Let stand for 10 minutes before serving.

• 4 Michael // Sep 7, 2008

  NGREDIENTS (Nutrition)

  * 1 tablespoon vegetable oil
  * 1 (16 ounce) package elbow macaroni
  * 9 tablespoons butter
  * 1/2 cup shredded Muenster cheese
  * 1/2 cup shredded Cheddar cheese
  * 1/2 cup shredded sharp Cheddar cheese
  * 1/2 cup shredded Monterey Jack cheese
  * 1 1/2 cups half-and-half
  * 8 ounces cubed processed cheese food
  * 2 eggs, beaten
  * 1/4 teaspoon salt
  * 1/8 teaspoon ground black pepper

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  DIRECTIONS

  1. 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.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

• 5 washrag // Sep 7, 2008

  easy recipe make your mac and cheese like you always do put in baking dish add 2 eggs and bake til brown mmm

• 6 Diana H // Sep 7, 2008

  Try Kraft foods website. They have a huge selection of mac’n'cheese recipes from easy mac to really high end stuff. Any recipe can have tomatoes and celery added to it, but I would advise waiting until you are serving the food to sprinkle freshly chopped tomato and celery on top. If you add it too early your veggies will get all mushy.

• 7 ♫♪Rhiannon♪♫ // Sep 7, 2008

  Buy a can of Ragu Cheese sauce and a box of pasta shells. Boil your pasta, drain it, mix in the sauce. It’s easy and tastes terrific.

• 8 Helpfulhannah // Sep 7, 2008

  Real Mac & Cheese has Evaporated milk in it, at least in my family =)

  1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
  2 tablespoons cornstarch
  1 teaspoon salt( I use a little less)
  1/2 teaspoon dry mustard (optional but gives it a good bite)
  1/4 teaspoon ground black pepper
  1 can (12 fl. oz.) Evaporated Milk
  1 cup water
  2 tablespoons butter
  2 cups (8 oz.) shredded sharp cheddar cheese, divided

  Directions:

  PREHEAT oven to 375° F. Grease 2-quart casserole dish.

  COMBINE cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

  BAKE for 20 to 25 minutes or until cheese is melted and light brown.

• 9 deondre_1977 // Sep 7, 2008

  Macaroni and Cheese

  3 tablespoons vegetable oil, divided
  1/2 pound uncooked elbow macaroni
  1 finely chopped onion
  1/4 teaspoon ground nutmeg
  1/4 teaspoon freshly ground black pepper
  1/8 teaspoon cayenne
  1/2 teaspoon salt
  2 teaspoons spicy mustard
  1 1/2 tablespoons flour
  2 cups milk
  2 cups grated sharp Cheddar cheese, divided
  Preheat the oven to 375 degrees F. Oil a 1 1/2−quart ovenproof casserole and set aside.
  Fill a large stockpot with at least 6 quarts water. Add 1 tablespoon of the vegetable oil to the water to
  keep the macaroni from sticking. Place the pot on high heat and bring to a rolling boil. Add the
  macaroni and cook for the time specified on the package, making sure not to overcook it. Drain
  immediately and rinse under cold, running water. Set aside.
  Heat the remaining oil in a large skillet. Add the onion and sauté over medium−low heat for 4 or 5
  minutes or until tender and translucent. Stir in the nutmeg, cayenne, black pepper, salt, mustard and
  flour and sauté 3 to 4 minutes longer.
  Add the milk and 1 cup of the cheese. Increase the heat to medium−high and bring the sauce to a gentle
  boil. Reduce the heat to low and cook, stirring, for about 10 minutes longer or until the sauce thickens.
  Remove the sauce from the heat and stir in the well−drained macaroni. Pour the mixture into the oiled
  baking dish. Sprinkle the macaroni with the remaining cheese.
  Place the dish on the middle shelf of the hot oven and bake for 18 to 20 minutes or until hot and bubbly
  and the cheese is melted.
  Yields 4 servings.

  (or)

  Baked Macaroni and Cheese

  1 (8 ounce) box macaroni
  16 ounces sour cream
  2 pounds shredded cheese (see note)
  2 eggs, beaten
  2 tablespoons butter
  Salt and pepper to taste
  Boil macaroni as per instructions on box (I use least cooking time−do not overcook). Drain. Add
  butter, sour cream and beaten eggs (always add eggs after sour cream they don’t cook). Salt and
  pepper to taste, if desired. Add approximately 2/3 of the cheese to macaroni mixture. Pour into greased
  9 x 13−inch baking dish. Top with remaining cheese.
  Bake at 350 degrees F for 20 to 30 minutes, or until cheese browns (I like to cover with foil for the first
  20 minutes, then remove until cheese browns).Enjoy!

• 10 ? // Sep 7, 2008

  STOVETOP MACARONI & CHEESE
  4-6 main-course servings; 8-10 side-dish servings
  Very creamy and very cheesy. The size of the pot is essential in this recipe—it must be big for the sauce to thicken correctly. If you do not have a 7-quart pot, you can cook the elbow macaroni in any pot, then prepare the cheese sauce and finish the dish in a 12-inch skillet.

  Bring to a rolling boil in a large pot:
  12 c. water
  1 T. salt

  Add and cook just until tender:
  2 c. elbow macaroni (8 ounces)

  Drain and return to the pot. Add:
  4 T. (1/2 stick) butter, cut into small pieces

  Stir until well blended. Add and stir together until smooth:
  1 12-ounce can evaporated milk
  12 ounces extra-sharp Cheddar cheese, grated
  2 large eggs, slightly beaten
  1 t. dry mustard dissolved in 1 t. water
  3/4 t. salt
  1/2 t. ground red pepper, or to taste

  Set the pot over very low heat and, stirring contantly, bring the mixture to the first bubble of a simmer, 5 to 10 minutes. It should thicken noticeably. This may take several minutes.
  Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully.
  Do not over heat or the sauce will curdle.
  Serve immediately.
  If you are not ready to serve, remove the pot from the heat, cover the surface with plastic wrap, cover the pot, and let stand at room temperature.

  BAKED MACARONI & CHEESE
  4-6 main-course servings; 8-10 side-dish servings
  An especially good renditon of a timeless classic. The sauce can be made ahead and blended with just-cooked noodles before baking, or the entire casserole can be assembled a day in advance.

  Preheat oven to 350 degrees.
  Grease a 1 1/2-quart deep baking dish.

  Bring to a rolling boil in a medium saucepan:
  6 c. water
  1 1/2 t. salt

  Add and cook just until tender:
  2 c. elbow macaroni (8 ounces)

  Drain and remove to a large bowl. Have ready:
  2 1/4 c. grated sharp Cheddar or Colby cheese

  Melt in a large saucepan over medium-low heat:
  2 T. butter

  Whisk in and cook, whisking, for 3 minutes:
  2 T. all-purpose flour

  Gradually whisk in:
  2 c. whole or skim milk

  Stir in:
  1/2 medium onion, minced
  1 bay leaf
  1/4 t. sweet paprika

  Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two-thirds of the cheese. Season with salt and black pepper to taste.

  Stir in the macaroni. Pour half of the mixture into baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese.

  Melt in a small skillet over medium heat:
  1 T. butter

  Add and toss to coat:
  1/2 c. fresh breadcrumbs

  Sprinkle over the top of the mixture.
  Bake until the breadcrumbs are lightly browned, about 30 minutes.
  Let stand 5 minutes before serving.

  REDUCED-FAT BAKED MACARONI & CHEESE
  Prepare Baled Macaroni & Cheese, above, using skim milk and substituting one 8-ounce package Neufchatel cheese for the Cheddar cheese. Cut the Neufchatel into 1-inch cubes and add it to the sauce all at once before seasoning with salt and ground black pepper to taste.

• 11 TrishPresleysMom // Sep 7, 2008

  Everyone thinks my mac and cheese is homemade until I tell them other wise. To start out I get a box of kraft mac and cheese. I make it just like it says to on the box. I add probably 1/4 cup more milk than it requires while I am stirring everything together. Then add a couple of handfuls of shredded colby jack cheese. Add about 1/2 ts or so fresh ground pepper. Stir. Put everything in a baking pan. Personally I like the pyrex just so you can see all the yumminess when it is sitting on the table. Throw another handful of colby jack cheese on top, along with some freshly shredded parmesean cheese, not the canned stuff. Bake in the over at about 350 for 10 min or so. You want it in there just long enough for the cheese to melt and get little brown peeks on the top.

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