What is a good recipe for mac-n-cheese?!
1 can Campbell's Condensed Cheddar Cheese Soup (10.75 oz)
1/2 can Milk (use soup can)
1 teaspoon Prepared mustard
1/8 teaspoon Pepper
2 cups Hot cooked elbow or medium shell macaroni
2 teaspoons Margarine or butter, melted
1 tablespoon Dry bread crumbs
In 1 quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. In a small bowl or cup, combine margarine and bread crumbs. Sprinkle over casserole. Bake at 400° for 20 minutes or until hot and bubbling.
Serves 2 as a main dish.
Stove Top Mac-n-Cheese Recipe
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.
Tex Mex Mac 'n Cheese Recipe
Ingredients:
1 pound Ground beef or ground turkey
1 Bell pepper, chopped
1 Onion, chopped
1/2 cup Mushroom, sliced
1 can Tomato paste
1/2 cup Water
1 can Whole kernel corn, undrained
Salt, pepper, seasonings, As desired
1 package Macaroni and cheese or Velveeta and Shells
Turn this recipe into a puzzle! [click]
Directions:
In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste, water and corn; keep warm over low heat.
Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the hot macaroni and cheese to the beef mixture. Mix well and reheat if necessary. Serve.
*
Answers: Baked Mac 'n Cheese
1 can Campbell's Condensed Cheddar Cheese Soup (10.75 oz)
1/2 can Milk (use soup can)
1 teaspoon Prepared mustard
1/8 teaspoon Pepper
2 cups Hot cooked elbow or medium shell macaroni
2 teaspoons Margarine or butter, melted
1 tablespoon Dry bread crumbs
In 1 quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. In a small bowl or cup, combine margarine and bread crumbs. Sprinkle over casserole. Bake at 400° for 20 minutes or until hot and bubbling.
Serves 2 as a main dish.
Stove Top Mac-n-Cheese Recipe
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.
Tex Mex Mac 'n Cheese Recipe
Ingredients:
1 pound Ground beef or ground turkey
1 Bell pepper, chopped
1 Onion, chopped
1/2 cup Mushroom, sliced
1 can Tomato paste
1/2 cup Water
1 can Whole kernel corn, undrained
Salt, pepper, seasonings, As desired
1 package Macaroni and cheese or Velveeta and Shells
Turn this recipe into a puzzle! [click]
Directions:
In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste, water and corn; keep warm over low heat.
Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the hot macaroni and cheese to the beef mixture. Mix well and reheat if necessary. Serve.
*
All right, it's from Martha Stewart so it isn't cheap, it's totally from scratch, and quite involved, but I promise this is the best mac and cheese you will ever encounter in you life.
http://www.marthastewart.com/portal/site...
Made this one loads of times and is a family fav...............
Ingredients
For the cheese sauce
750ml/1pint 7fl oz milk
50g/2oz unsalted butter, plus extra for greasing the dish
50g/2oz plain flour
1 bay leaf
175g/6oz strong cheddar cheese
50g/2oz Parmesan
? teaspoon cayenne pepper
salt and freshly ground black pepper
For the rest
300g/10?oz macaroni
8 free-range smoked bacon rashers
Method
1. Heat oven 200C/400F/Gas 6.
2. Fill a large saucepan three-quarters full with water and put it on a high heat to boil.
3. Meanwhile, make the sauce. Using hot milk to make a béchamel greatly reduces the risk of a lumpy sauce, so start by pouring the milk into a medium saucepan and place it over a medium heat, until the milk is hot, but not quite boiling. Pour the hot milk into a jug and keep it standing by.
4. Now put the butter in the medium saucepan and melt it over a low heat. As soon as it has melted, tip in the flour. Turn up the heat a little. Stir the flour and butter with a wooden spoon to make a thick paste called a roux. It is very important to cook this roux a little or you will end up with a floury-tasting sauce, so keep stirring it for a minute or two while it sizzles gently.
5. Pour in about a quarter of the hot milk and stir it carefully into the roux. Swap the wooden spoon for a whisk and you will find it much easier to blend in the milk. Gradually add the rest of the milk and keep whisking gently until it is all thoroughly mixed in. Add the bay leaf. Bring the sauce to the boil and then turn the heat down to low. Let the sauce gently simmer for about five minutes. Stir every minute or so just to stop it catching on the bottom of the pan. Meanwhile, grate the two cheeses, keeping them separate. Grease a large ovenproof dish (about 22cm square) with plenty of butter.
6. Season the sauce very well with a good grinding of black pepper, a generous grinding of salt and the cayenne pepper. Add the grated cheddar cheese to the sauce and stir well.
7. When the water in the large pot starts to boil, add a good pudding spoonful of salt and the macaroni and cook the pasta for two minutes less than the time it says on the packet. Drain in a colander over the sink.
8. Add the pasta to the cheese sauce and stir together well until thoroughly combined. Pour the cheesy macaroni into the ovenproof dish. Spread evenly and sprinkle it with the grated Parmesan.
9. Wearing oven gloves, place the dish in the oven and bake for about 20 minutes, until the cheese on top has turned golden brown and the sauce is bubbling.
10. Meanwhile, grill or fry the bacon rashers until they are brown and crisp, turning them once half way through cooking.
11. Serve the macaroni cheese right away, with a couple of crisp bacon rashers on top of each person's helping of creamy macaroni.
"Mama's Best Macaroni and Cheese"-- http://www.recipezaar.com/135662 *Truly the best homemade mac and cheese I have ever had. The cheese is creamy and it is very easy with leftovers that are just as good!
Ingredients
8 ounces cheddar cheese, grated
1 cup butter
1(12ounce)package elbow macaroni
1/2 cup milk
Directions
Cook pasta in water according to package directions.
Preheat oven to 350°F.
Grease the inside of a medium sized casserole dish.
Start with a layer of pasta on the bottom of the dish.
Add thin squares of butter on top of the pasta.
Add about 1/2 cup cheese on the butter and pasta.
Keep repeating steps 3-6 until you reach the top.
Add remaining cheese to the top.
Bake in the oven for 45 minutes or until the cheese on top is golden brown and crusty.
enjoy!
The only way I will eat mac & cheese. Heat oven to 375.
Prepare a bechamel sauce ( 1/4 c butter, 1/4 c flour, 2 c milk, salt and pepper...melt butter, stir in flour ..stir constantly until it forms a paste..2 min.) Add heated milk, stir and bring to a boil. The last 3 min, add fontina and mozzarella cheese. Stir until all is melted and smooth. Cook mezza rigatoni pasta according to directions (al dente). Drain. Add to cheese mixture. Grease a glass baking dish. Pour mac and cheese sauce in baking dish. Sprinkle top with seasoned bread crumbs. Bake for 45 min.