How do you make macorni and cheese?!
Answers: I have pasta, a pack of cheddar, a pack of mixed, butter. So how do I make it?
Here's a good recipe...
Baked Macaroni & Cheese
1/4 cup butter
1/4 cup flour
2 cups milk (I warm it up in the micro 2 minutes)
1 teaspoon salt
2 cups shredded cheese (recipe calls for American or Cheddar - I like using extra sharp cheddar)
8 oz. elbow pasta
Cook (omitting salt) and drain pasta - I undercook according to package by 1-2 minutes.
Melt butter over low heat, gradually add flour, stirring until smooth. Keep stirring and cook 1 minute. Increase heat to medium and gradually add milk. Cook until it's bubbly - keep stirring. Add salt and cheese, stir until cheese melts.
At this point, you can add the pasta directly to the saucepan and eat it. If you have time, it's worth the extra effort to bake it!
Stir everything together and bake in a 11x7 casserole dish at 350 for about 30 minutes.
you need milk
ok have elbow macorni and put water in it and cut up blocks of cheese and put it in there and stir i think!!
BEST MACARONI AND CHEESE
2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika
Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.
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Very Simple Macaroni and Cheese
1 lb elbow macaroni
2 lbs of longhorn colby cheese, sliced to about 1/8 inch slices
milk
salt and pepper
1. Boil pasta according to package in salted water.
2. For firmer pasta reduce boiling time by a few minutes.
3. Drain.
4. Grease a deep casserole dish (I use a spray).
5. Place a layer of macaroni, enough to cover the bottom, in the casserole dish.
6. Add a layer of cheese slices covering the macaroni.
7. Very lightly season with salt and pepper (I actually skip this and we add salt and pepper to taste on our individual servings).
8. Repeat these layers until you are out of pasta.
9. Pour milk over the casserole until the milk almost reaches the top of the casserole dish (It doesn't take much because the dish is already full of pasta and cheese).
10. Bake covered for about 45 minutes to an hour in a 350 degree oven.
11. You'll know it is finished cooking when the milk is no longer liquid.
12. Sometimes I add leftover ham chunks to the layers.
13. Cook time and servings are approximate!
SIMPLE MACARONI CHEESE
1pt Milk,
50g butter,
50g Plain Flour,
200g Macaroni pasta,
150g Cheddar cheese,
50g Red leicester Cheese to top.
Put water to boil, when boilt add pasta. Melt butter in a saucepan, add flour and stir to a roux (paste). Take the roux of the heat and gradually add milk stirring all the time so not to go lumpy. Put pan back on a high heat and stir until sauce has thickened. Remove once again from heat and add Cheddar cheese. Stir until cheese has melted. Drain Macaroni and put into a casserole dish. Pour the cheese sauce on top and sprinkle with the Red Leicester Cheese. Place under a hot grill and wait until the cheese has turned brown. Remove and eat when slightly cooled.