Mac and Cheese recipe?!
Answers: Anybody have a good recipe for a baked macaroni and cheese?
Just like Luby's - the best when they make it right and cheesy on top...
2 cups dry elbow macaroni (8 oz.)
2 tablespoons nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt
Cook macaroni according to package directions.
Heat oven to 350oF.
In a large bowl, mix dry milk, flour, and butter.
Gradually add boiling water, beating constantly.
Add 1 1/2 of the cheese and continue beating until smooth and creamy.
Stir in macaroni, 1 cup of the remaining cheese, and salt.
Transfer to lightly greased 2-qt baking dish.
Cover with foil.
Bake 25 minutes.
Remove foil.
Sprinkle with remaining 1/2 cup cheese.
Continue baking 1 minute or until cheese melts.
Fancy-But-Easy Mac N' Cheese
INGREDIENTS
1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
1/4 cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
buy mac and cheese in one of those boxes that come with cheese mix follow the instructions to bake them.
1 box of Kraft macaroni noodles
1 pk. of Kraft mild cheese
1 pk. of Kraft medium cheese
1 pk. of Kraft sharp cheese
1 stick of butter
2 eggs
1 1/2 -2 1/2 cups of milk (depends if you want it firm or soft)
Salt & pepper to taste
Instructions:
**Preheat oven to 350 degrees.
**Boil noodles for about 12 minutes- don't cook them too long because they still have to bake in the oven. Cut up some of the cheese into cubes & slice some cheese for the top, while noodles are boiling. After noodles are done, drain them. Combine the noodles, the pad of butter, and the cheese and let it sit so the cheese and butter can melt. After about 5 minutes, add the eggs, milk, salt & pepper to taste and mix together well. Pour into a glass baking pan, then add the leftover cheese to cover the top. Cook for about 30 min, then check on it.
Hint: Lightly grease the pan with a little oil and the macaroni won't stick.
SMOKY MAC 'N CHEESE
3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
2 cans (14.5 oz each) Muir Glen? organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
Makes 8 servings (1 1/4 cups each).
OR
BUTTERMILK - BAKED MAC - N -
CHEESE
3 c. elbow macaroni, cooked
1 1/4 c. Cheddar cheese, grated
1/2 c. onion, diced
1 c. buttermilk
1/2 tsp. pepper
Salt
1/4 c. butter
1 c. crushed Corn Flakes
In a greased 2-quart casserole, stir all ingredients together, reserving half of the Corn Flakes to sprinkle over the top of casserole. Bake at 375 degrees for 30 minutes.
OR
TUNA MAC CHEESE BAKE
8 oz. elbow macaroni
16 oz. ricotta or cottage cheese
1/2 c. chopped onion
Salt and pepper to taste
1 tbsp. basil
1 tsp. garlic powder
1 tsp. parsley flakes
2 (6 1/2 oz.) cans well drained and rinsed tuna, chunk style
1/2 c. Parmesan cheese
1 (8 oz.) pkg. peas or mixed vegetables
8 oz. shredded Jack or mild Cheddar or both (leave some for topping)
Mix all together in large bowl, place in shallow oblong Pyrex baking dish (2 x 9 x 13).
2 eggs, beaten
1 1/2 c. milk
Mix together and pour over mixture in baking dish. Add shredded cheese and sprinkle with more Parmesan. Bake at 350 degrees for 45 minutes. Lightly cover with foil, uncover for 15 minutes more until hot and bubbly and golden brown.
OR
CHEESY CHICKEN MAC BAKE
2 tbsp. butter
1/4 c. finely chopped onion
1 can cream of chicken soup
1/2 c. milk
Generous dash pepper
3 c. cooked macaorni (1 1/2 c. uncooked)
1 c. shredded sharp cheddar cheese
4 oz. chunk chicken
Cook onions in hot butter until tender. In microwave dish mix onions soup, milk and pepper until smooth. Add macaroni, cheese and chicken. Microwave on high, with lid, for 8 minutes.
JM
When it comes to cheesy, creamy and absolutely delicious, you can't go wrong with Paula Deen. I've tried this recipe and found it to be wonderful -- you just might need to to double up on your work out to make up for it. :)
Paula Deen's Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.