I want to make Macaroni & Cheese for dinner but I want it to be extra cheese. Do you have a recipe like that?!
Answers:
TRIPLE MACARONI & CHEESE
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided
Cook macaroni according to package directions!. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined!. Stir in the process cheese and 1-1/2 cups of each cheddar cheese!. Drain macaroni; stir into cheese mixture!. Pour into a greased 3-qt!. baking dish!. Top with remaining cheeses!. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly!. Yield: 6 servings!.Www@FoodAQ@Com
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided
Cook macaroni according to package directions!. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined!. Stir in the process cheese and 1-1/2 cups of each cheddar cheese!. Drain macaroni; stir into cheese mixture!. Pour into a greased 3-qt!. baking dish!. Top with remaining cheeses!. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly!. Yield: 6 servings!.Www@FoodAQ@Com
Homestyle Macaroni & Cheese
This is easy, creamy, hearty and full of flavor!.
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
6 cups grated extra sharp cheddar cheese
4 cups whole milk
Kosher salt
Freshly ground white pepper
OR
Nature's Seasoning salt (I use; closest to homemade seasoning salt) and white pepper
1 pound elbow or small shell macaroni
Preheat oven to 400 degrees F!.
Bring a pot of salted water to a boil over medium high heat, add macaroni and cook until 6 – 7 minutes!. They will not be quite cooked, but will finish in the oven!. Drain!.
While macaroni cooks, melt butter over medium heat in a large, deep sauté pan!. Whisk in flour and cook for one minute whisking constantly so it will not burn!. This mixture will turn a golden color!. Continue whisking constantly and in a steady stream add milk and cook until smooth and slightly thickened!.
Stir in 5 cups of cheese (reserving 1 cup to sprinkle on the top)!. Stir until cheese is completely melted!. Season to taste with additional salt and pepper!. Add the cooked and drained macaroni and stir to coat well!.
Pour this entire mixture into a 9” x 9” (or similar sized) casserole dish and sprinkle remaining cheese evenly over top!.
Bake uncovered for 30 minutes until bubbly and golden brown on top!.
This recipe is great as a main course or a hearty side dish!.
Note: I like to use Tillamook’s Extra Sharp White Cheddar Cheese!. It comes in a black wax coating and is available in most markets and at Costco, but any sharp cheddar cheese will be good!.Www@FoodAQ@Com
This is easy, creamy, hearty and full of flavor!.
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
6 cups grated extra sharp cheddar cheese
4 cups whole milk
Kosher salt
Freshly ground white pepper
OR
Nature's Seasoning salt (I use; closest to homemade seasoning salt) and white pepper
1 pound elbow or small shell macaroni
Preheat oven to 400 degrees F!.
Bring a pot of salted water to a boil over medium high heat, add macaroni and cook until 6 – 7 minutes!. They will not be quite cooked, but will finish in the oven!. Drain!.
While macaroni cooks, melt butter over medium heat in a large, deep sauté pan!. Whisk in flour and cook for one minute whisking constantly so it will not burn!. This mixture will turn a golden color!. Continue whisking constantly and in a steady stream add milk and cook until smooth and slightly thickened!.
Stir in 5 cups of cheese (reserving 1 cup to sprinkle on the top)!. Stir until cheese is completely melted!. Season to taste with additional salt and pepper!. Add the cooked and drained macaroni and stir to coat well!.
Pour this entire mixture into a 9” x 9” (or similar sized) casserole dish and sprinkle remaining cheese evenly over top!.
Bake uncovered for 30 minutes until bubbly and golden brown on top!.
This recipe is great as a main course or a hearty side dish!.
Note: I like to use Tillamook’s Extra Sharp White Cheddar Cheese!. It comes in a black wax coating and is available in most markets and at Costco, but any sharp cheddar cheese will be good!.Www@FoodAQ@Com
7 cheese Macaroni 'n' Cheese
2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper
Preheat the oven to 325 degrees F!. Bring a large saucepan of salted water to a boil!. Add the macaroni and cook until slightly al dente, about 10 minutes!. Drain and set aside to keep warm!.
Whisk the eggs in a large bowl until frothy!.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs!. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth!. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl!.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes!. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more!.
Serve hot!.Www@FoodAQ@Com
2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper
Preheat the oven to 325 degrees F!. Bring a large saucepan of salted water to a boil!. Add the macaroni and cook until slightly al dente, about 10 minutes!. Drain and set aside to keep warm!.
Whisk the eggs in a large bowl until frothy!.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs!. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth!. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl!.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes!. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more!.
Serve hot!.Www@FoodAQ@Com
this is the best one!
it uses four different cheeses :)
Four Cheese Macaroni
INGREDIENTS:
1 tablespoon vegetable oil
1 (16 ounce) package elbow
macaroni
9 tablespoons butter
1/2 cup shredded Muenster
cheese
1/2 cup shredded Cheddar
cheese
1/2 cup shredded sharp
Cheddar cheese 1/2 cup shredded Monterey
Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed
cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black
pepper
DIRECTIONS:
1!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot!.
2!. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni!.
3!. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well!.
4!. Preheat oven to 350 degrees F (175 degrees C)!.
5!. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper!. Transfer to a lightly greased deep 2 1/2 quart casserole dish!. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter!.
6!. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve!.Www@FoodAQ@Com
it uses four different cheeses :)
Four Cheese Macaroni
INGREDIENTS:
1 tablespoon vegetable oil
1 (16 ounce) package elbow
macaroni
9 tablespoons butter
1/2 cup shredded Muenster
cheese
1/2 cup shredded Cheddar
cheese
1/2 cup shredded sharp
Cheddar cheese 1/2 cup shredded Monterey
Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed
cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black
pepper
DIRECTIONS:
1!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot!.
2!. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni!.
3!. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well!.
4!. Preheat oven to 350 degrees F (175 degrees C)!.
5!. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper!. Transfer to a lightly greased deep 2 1/2 quart casserole dish!. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter!.
6!. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve!.Www@FoodAQ@Com
this is the cheesiest one I know of
Over-the-Rainbow Macaroni and Cheese
From: Patti La Belle's cookbook
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
1!. Preheat the oven to 350 degrees F!. Lightly butter a deep 2 and a half quart casserole!.
2!. Bring a large pot of slated water to a boil over high heat!. Add the oil, then the elbow macaroni, !. and cook until the macaroni is just tender, about 7 minutes!. Do not overcook!. Drain well!. Return to the cooking pot!.
3!. In a small saucepan, melt 8 tablespoons of the butter!. Stir into the macaroni!. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses!. To the macaroni, add the half-and-half, 1 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs!. Season with the salt and pepper!.
4!. Transfer to the buttered casserole!. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter!.
5!. Bake until it's bubbling around the edges, about 35 minutes!. Serve hot!.
Makes 4 to 6 servings!.Www@FoodAQ@Com
Over-the-Rainbow Macaroni and Cheese
From: Patti La Belle's cookbook
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
1!. Preheat the oven to 350 degrees F!. Lightly butter a deep 2 and a half quart casserole!.
2!. Bring a large pot of slated water to a boil over high heat!. Add the oil, then the elbow macaroni, !. and cook until the macaroni is just tender, about 7 minutes!. Do not overcook!. Drain well!. Return to the cooking pot!.
3!. In a small saucepan, melt 8 tablespoons of the butter!. Stir into the macaroni!. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses!. To the macaroni, add the half-and-half, 1 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs!. Season with the salt and pepper!.
4!. Transfer to the buttered casserole!. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter!.
5!. Bake until it's bubbling around the edges, about 35 minutes!. Serve hot!.
Makes 4 to 6 servings!.Www@FoodAQ@Com
I make mine with mature cheddar and top it off with crispy fried bacon bits!.Really takes a bit of beating!. Make a super cheesy crust by piling on the grated cheese and grilling till bubbling!.Serve with thin toast lightly sprinkled with cheese warmed in the oven!.Www@FoodAQ@Com
use your favorite recipe and layer it!.
put down a cup of the recipe in the pan and sprinkle with cheese
put another cup on top of it and sprinkle cheese on it and another layer until the mac and cheese is used up!.Www@FoodAQ@Com
put down a cup of the recipe in the pan and sprinkle with cheese
put another cup on top of it and sprinkle cheese on it and another layer until the mac and cheese is used up!.Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.
http://southernfood!.about!.com/od/macaron!.!.!.
on the second choose one
add cheese to both of courseWww@FoodAQ@Com
http://southernfood!.about!.com/od/macaron!.!.!.
on the second choose one
add cheese to both of courseWww@FoodAQ@Com
yummmm!. ook at my sourceWww@FoodAQ@Com
I always go on foodnetwork!.com b/c they have free recipies!Www@FoodAQ@Com