How to make Mac-n-Cheese?!
And no, I'm not going to use the boxed kind. Yuck! I'd rather my gritty stuff before that. LoL
If anyone has recipes, that would be nice as well. Thanks.
Answers: I know how to make baked Mac-n-Cheese, but when I was making stove-top Mac-n-Cheese it came out a little 'gritty.' What I want to know is could my choice of cheese give it that gritty texture? And what do I need to do in order for it to be creamy and non-gritty?
And no, I'm not going to use the boxed kind. Yuck! I'd rather my gritty stuff before that. LoL
If anyone has recipes, that would be nice as well. Thanks.
When you made it did you melt the cheese in a seperate pot and then add it to the macaroni? That's the way I do it and my Mac & Cheese always comes out creamy.
Here is an easy recipe to play with, I add different cheeses or spices depending on my mood and the weather.
Stovetop Macaroni and Cheese~
8 ounces elbow macaroni
1/4 cup butter
1/4 cup flour (sifted)
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese (8oz)
Cook macaroni according to package directions.
In medium saucepan, melt butter over medium heat, then stir in flour, salt and pepper, then slowly add milk.
Cook and stir until bubbly.
Stir in cheese until melted.
Drain macaroni and add to cheese sauce and stir to coat.
8oz. box of elbow macaroni, cooked
and drained
1/4 stick butter
1 cup sharp cheddar cheese, grated
Prepare macaroni by directions on box and
drain well. Place macaroni in saucepan and
and butter and cheese. Stir until melted and
serve.
You could try substituting some or all of the
cheddar cheese with gouda, mozzarella, or
swiss cheese.
Open the box boil the noodles... drain the water once noodles are tender... add butter cheese and milk...
allrecipes.com
Whatever cheese you're using, just make sure to add it very gradually - let it melt thoroughly and stir it in before the next handful. Cheddar is the classic choice, but Swiss and gouda are good too -- they seem to melt better than cheddar without as much separation.
The secret is in the cheese sauce. Try mine. These recipes are from one of my cookbooks.
The recipe calls for baking the mac & cheese, but it's not necessary. Just pour the cheese sauce over the macaroni, mix thoroughly and serve.
Recipe Number 153
Macaroni and Cheese
Although I am classifying this as a side dish, it is also considered by many, including myself, as a meatless entree. It is easy to prepare, and if you use the cheese sauce below it is delicious.
Ingredients:
16 ounce box elbow macaroni
2 tablespoons unsalted butter, melted
cheese sauce (Recipe #239)
Preparation:
Boil large pot of salted water. Stir in the macaroni, and continue to stir until a rolling boil is obtained. This will keep the macaroni from sticking to the bottom of the pot. When the macaroni is done, drain and rinse.
Pour the macaroni into a baking pan or dutch oven and stir in the butter, coating the macaroni thoroughly.
Prepare the cheese sauce, pour over the macaroni and mix. Bake in a 350oF oven for 30 minutes, or until the cheese just begins to brown around the edges of the pan.
Recipe Number 239
Cheese Sauce
This is the smoothest cheese sauce ever! It can be used in macaroni and cheese (Recipe #153) or for fondue. It’s also great for Welsh rarebit or poured over steamed broccoli and cauliflower.
Ingredients:
white butter roux (Recipe #233)
1 pound sharp cheddar or Colby cheese, shredded
2 to 3 cups milk, (buttermilk or regular)
dash salt
Preparation:
To the roux, add 1 cup of milk or buttermilk and bring mixture to just below the boiling point, stirring constantly. At no time allow the sauce to boil. Using a hand mixer at medium speed, gradually begin to add the cheese. If the sauce becomes too thick, add a little milk Continue this procedure until all of the cheese is incorporated and the sauce is thick.
Yield: Approximately 4 cups
I love Velveeta cheese
HOMEMADE MACARONI & CHEESE
3 tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese
1 (16 oz.) box elbow macaroni
In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.
Recipe can be halved.
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CREAMY MACARONI AND CHEESE
1 c. elbow macaroni
1 c. milk
2 tsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. grated sharp Cheddar cheese
Cook macaroni in boiling water until tender; drain. Blend flour with milk slowly. Add salt and butter and cook until thickened. In shallow baking dish, alternate macaroni and cheese, ending with cheese. Bake in 350 degree oven until thick and bubbly and slightly browned.
recipezaar iz like the best recipe website ever
----------------> http://www.recipezaar.com <-----------------
Herez a low fat mac and cheese recipe
http://www.recipezaar.com/215333
or http://www.recipezaar.com/225940
Gritty?
I would say your cheese was dried out.
Cheddar clumps when melted.
I would say use a blend of Mozzarella, Provolone, Provele, and Velveeta.
I think it may be your choice of cheeses
Have you tried Patti LaBelle's version?
Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.
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.
Home made is way better then that gross boxed stuff..here are a few I have tried and liked.
Stove Top Mac-n-Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Or here is one more
Macaroni 'n' Cheese
8 ounces cheddar cheese, grated
1 cup butter
1 (12 ounce) package elbow macaroni
1/2 cup milk
1. Cook pasta in water according to package directions.
2. Preheat oven to 350°F.
3. Grease the inside of a medium sized casserole dish.
4. Start with a layer of pasta on the bottom of the dish.
5. Add thin squares of butter on top of the pasta.
6. Add about 1/2 cup cheese on the butter and pasta.
7. Keep repeating steps 3-6 until you reach the top.
8. Add remaining cheese to the top.
9. Bake in the oven for 45 minutes or until the cheese on top is golden brown and crusty.
10. enjoy!
Hope this helped!!
**LO
My Grandmas Mac and Cheese Oven Baked
1 cup elbow macaroni
1 cup milk (approx)
2 teaspoons salt (during boiling)
1 teaspoon salt (adjust for taste)
1 teaspoon pepper (adjust for taste)
16 ounces cheddar cheese (shredded)
1 large egg
Boil 4-6 cups of water in a pot on the stove.
Add 2 tsp salt.
Add in 1 cup Elbow Macaroni noodles.
Boil for 7 minutes.
Preheat oven to 400F.
When finished boiling, pour macaroni into a strainer basket and then add to a 9"x9"x1.5" oven safe (preferably pyrex) dish.
Scramble the egg, then add the egg to the 1 cup of milk.
Add in salt and pepper, mix well.
Add to macaroni the milk, egg, salt, pepper mixture (Ensure the noodles do not float).
mix in 6-8 oz of cheese.
Add the remaining cheese to the top. Try to cover all the noodles on top.
Place dish in center rack in oven and bake for 30 minutes. Top layer of cheese should be slightly golden brown on the sides.
Remove from oven and let cool slightly and serve. May be microwaved for enjoyment again and again.
The link is anothre one ive made from Tyler Florence on the Food Network and it was gone in lke 20 mins. So give it a try.
If your up for a little bit of a challenge, then try making the cheese sauce with the base of a roue first (equal parts of fats [Margarine or Butter works best for mac-and-cheese] ,flour and milk or cream) That's how I make mine, and my whole family was amazed at how much it tastes like Velveeta is in it. It's just like making gravy from scratch, or a basic white sauce, then you add the cheese(s) to your hearts content and follow it with the cooked mac (they prefer shell pasta instead of elbow a nice difference):D
here's a simple recipe for the roue base I was referring to :) (I found it by searching the net there's a little selection on Mac&cheese if you scroll down)
http://www.mormonchic.com/recipe/recipeb...
You can even add a splash of white wine to the mix *hint hint* lol
hope this helps!
-
Emma
My recipe:
box of elbow macaroni (cooked according to directions on box)
1/2 cup milk
1/2 stick butter
velveta cubed (about 1/3 to 1/2 depending on how creamy you want it)
once macaroni is cooked and drained
add other ingredients to your desire
EASY
I make macaroni and cheese out of the box but instead of milk, I substitute sour cream. It's super-easy, it gives it a tangy, yummy flavor and makes it taste homemade.