I love Macaroni & Cheese. but I want a recipe that makes a very, very creamy dish of it. Do you have a ..?!
Answers: recipe that would make MACARONI AND CHEESE very creamy?
CREAMY MACARONI AND CHEESE
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
nfd?
put lotsssss of milk in it !!!!!!!!! like if the recipe says 2 cups of milk make it 3 or four !!!! and same goes with the cheese !!! trust me , it's goooooooooooooood
Look up Patti labels recipe http://www.cdkitchen.com/recipes/recs/12...
You can try making the cheese sauce from a bechamel base (Bechamel is basically a roux; mix butter with flour is a heated pot and add milks.) You can then add cheese. I would use aged cheddar.
Home Style Macaroni and Cheese
Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs.
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
INGREDIENTS
7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Here is the one I make. Everyone loves it!
Creamy Macaroni & Cheese
INGREDIENTS
1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese
DIRECTIONS
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Very rich & creamy Macaroni & Cheese...my family's favorite!
Four Cheese Macaroni & Cheese
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
2 Tablespoons bread crumbs
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. Then on top sprinkle bread crumbs, add more if needed.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
TRY THE AUSYRALIAN METHOD,,,,,WORTH A TRY
Mac and Cheese Australian style?
try this, it is from a great Australian chef
Macaroni Cheese
Anthony Telford 04/07/07
4-6 serves
Ingredients
500g elbow macaroni
Olive oil spray
80g butter
80g plain flour
1 litre milk
2 teaspoons mustard (powdered or jar)
pinch nutmeg, grated or ground
Salt and pepper to taste
1 cup good parmesan cheese
1 cup good cheddar, grated
1 cup breadcrumbs and extra grated parmesan cheese to top
Method
Prepare a large ovenproof dish by spraying lightly with oil. Pre-heat oven to 180oC.
Cook the pasta according to the instructions on the packet, cool and set aside.
In a saucepan, melt the butter and add the flour. Cook over a low to medium heat until the flour takes on a sandy colour. Remove from the heat and add all the milk in one batch. Return to a medium heat and use a whisk to stir whilst bringing back to the boil. Simmer for 2 minutes once to the boil and stir in the mustard, nutmeg and salt and pepper.
Remove from the heat and stir in the two cheeses
OK, I know this sounds super trashy, but hey, it's an alternative!
My mom would take regular ol' Kraft Mac n Cheese, cook it up, and then add extra butter to it and melt Velveeta into it. It was frickin' delicious! Not healthy at all, I'm sure, but darn good.... and creamy!!!
Good luck! :-)