Which pasta sauce and type of cheese do i use if im making macaroni and cheese?!
1 lb. box of Mueller's elbow macaroni
1 lb. extra sharp cheddar cheese, grated
6 slices of America cheese
1/2 lb. butter
about 1 quart of milk
salt
Preheat oven to 350 F degrees.
Cook macaroni according to directions. Drain.
Grease a 2 quart baking dish generously with butter. Spoon in a layer of cooked elbows. Place 1/2 pats of butter evenly spaced over the top of this layer. Salt the top of the layer, and then top with a layer of cheese.
Starting with more macaroni, repeat layers several times, ending with a generous amount of cheese. Gently pour in milk just till it becomes barely visible below the final layer.
Bake till golden brown on top, about one hour.
You might want to place the dish on a cookie sheet to catch any overflow as it bakes.
Answers: For my mac and cheese I don't use a pasta sauce. I grate cheddar cheese and use slices of American cheese.
1 lb. box of Mueller's elbow macaroni
1 lb. extra sharp cheddar cheese, grated
6 slices of America cheese
1/2 lb. butter
about 1 quart of milk
salt
Preheat oven to 350 F degrees.
Cook macaroni according to directions. Drain.
Grease a 2 quart baking dish generously with butter. Spoon in a layer of cooked elbows. Place 1/2 pats of butter evenly spaced over the top of this layer. Salt the top of the layer, and then top with a layer of cheese.
Starting with more macaroni, repeat layers several times, ending with a generous amount of cheese. Gently pour in milk just till it becomes barely visible below the final layer.
Bake till golden brown on top, about one hour.
You might want to place the dish on a cookie sheet to catch any overflow as it bakes.
No pasta sauce pal.
Use cheddar melted in milk and add flour to thicken. Go to www.foodtv.com and get your stuff there.
no pasta sauce, cheddar cheese, butter, moo juice and/or cream and an egger.
You don't use pasta sauce for mac & cheese. Normally a sharp cheddar is best. Here's a "Martha" recipe that sounds good:
http://www.marthastewart.com/portal/site...
http://southernfood.about.com/od/blackey...
http://homepage.mac.com/pdxpatfitz/iblog...
I can't find it now, but I like recipes where you make a butter/milk roux, then layer it in the dish with layers of mac, grated cheese and the roux. Onion and other things are good add-ins.
my kids love Velveeta shells and cheese-and it doesn't get much easier than that !
I don't believe you would use any type of sauce, unless you are speaking of the canned cheese sauces made by companies like Ragu. If you are making it from scratch, there isn't a sauce that you need. It's basically just cheese, milk, butter, and noodles. Add more ingredients if you like some variation. What kind of macaroni and cheese are you thinking of?
Marinara and goat cheese!
If you want to do it from scratch then you could make a cheese sauce (25g plain flour, 25g butter and 400ml milk, boil it all up until thick and add if however much cheese you like) I normally use medium or strong cheddar in cheese sauce, but you could use any hard cheese really
If you want to cheat, theres loads of sauces you can buy in shops (any cheese sauce would be fine)
I make a white sauce w/milk and cornstarch and a bit of bouillion and then add 2+cups of shredded cheese at the end. In my book cheddar is the best but a hint of swiss is good too- stay away from orange and processed cheese!
first of all pasta sauce does not go with mac and cheese.
you can use cheddar (any type), mozarella and parmesan
cheeses.