Best Homemade Mac & Cheese?!
Answers: I need to make a mac&cheese for a little luncheon for a co worker that is having a baby next month. It's her favorite and she's a picky eater to boot. She LOVES KFC's mac&cheese ...so I would say basic and creamy is the way to go. Funny what you crave when pregnant!!!! Thanks for your help!!
research Patti Labelle's Over the Rainbow recipe, Yumo!
Here are several recipes to choose from:
http://www.cooks.com/rec/search?q=mac%26...
1 box Kraft Mac & Cheese
1 can Cream of Mushroom soup
1 can milk
1 stick butter
Cook the mac according to package and drain. In serving bowl (microwave safe) blend soup and milk, and have ready when you drain the mac. put the butter on top of the soup mix. Stir well adding the cheese from the box. Put in microwave for a minute or two on high. Stir frequently.
Kfc Macaroni and Cheese
4-6 servings
2 cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes.
When the noodles are cooked drain but do not rinse.
To make the cheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk.
Cook the cheeses till they are melted and then add the salt.
Add the noodles and mix threw.
Place in a casserole dish and bake at 400 degrees for 10 to 15 minutes.
You may want to broil the top to make a brown top.
Ina Garten from the Barefoot Contessa was cooking this on tv and it looked VERY delicious
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce(optional)
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 tenderness 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.
Favorite Macaroni and Cheese
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup Gold Medal? all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)
1. Heat oven to 350oF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
I have tried it with egg and did not care for it that way. gave a custard like taste
I do Paula Deen's recipe and everyone raves! You can get it off the Food network website.
I use Kraft mac n cheese and use evaporated milk instead of regular milk and add some shredded cheese. creamy and cheesy! I have also added a can of tomato soup to the mac n cheese. It is really good