I am looking for a Baked Macaroni and Cheese Recipe that is nice and firm,not milky and runny.?!
Answers: I had this at someones pot-luck party a few years ago.It had a nice browned bread crumb top.I would like to use Pepper Jack Cheese.Any help would be appreciated.
Go to foodnetwork.com and Tyler's Ultimate has an Ultimate Macaroni and Cheese or Baked, rather.. not sure. But it is baked. Looks delicious! and so cheesey!
epicurious.com has some good recipes. Southern food websites usually serve well when looking for recipes as such.
Use your pepper jack and shredded sharp cheddar, not too milky and top with buttered crumbs. Baking will firm up the casserole.
Macaroni and Cheese
4 servings
Prep: 25 minutes
Bake: 25 minutes
Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces)
Directions
1. Cook macaroni according to package directions. Drain; set aside.
2. Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2-quart casserole.
3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving. Makes 4 servings.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups. After draining macaroni, immediately return macaroni to the saucepan. Pour cheese sauce over macaroni; stir to coat macaroni with sauce. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
GOLDEN BAKED MACARONI AND CHEESE
? cup butter
? cup flour
3 cups milk
1 cup grated cheddar cheese
? teaspoon salt
? teaspoon dry mustard
? teaspoon pepper
1 teaspoon Worcestershire sauce
? package (8 oz.) bite sized macaroni
1 cup grated sharp cheddar cheese
bread crumbs
Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened.
Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into an 8-inch square baking dish or pan. Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs.
Bake in a 375°F oven for about 15 minutes. Remove from the oven and place under the broiler until the cheese is bubbly and lightly browned.
# (8 ounce) package uncooked elbow macaroni
# 1 pound processed cheese, cubed
# 1 (15 ounce) can mixed vegetables, drained
# 1 (10.75 ounce) can condensed cream of mushroom soup
# 1 pound kielbasa sausage, sliced 1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. Bake, covered with aluminum foil, for 20 to 25 minutes.