Does anyone have a good home-cooked macaroni & cheese recipe?!
Answers:
Macaroni and Cheese - I like mine cheesy and I sometimes like to add a pound diced ham, a pound of browned hamburger or a package of sliced hot dogs and a package of frozen mixed veggies, peas or corn to the mac and cheese before pouring it into the baking dish to make a hearty meal!.
Ingredients:
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard - I like Coleman's English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar or Colby cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) - I like to use Velveeta because of the way it melts
1 1/2 cups shredded Mozzarella cheese (6 ounces)
Directions
Cook macaroni according to package directions!. Drain; set aside!.
Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown!. Stir in flour, dry mustard and pepper!. Add milk all at once!. Cook and stir over medium heat until slightly thickened and bubbly!. Add cheeses, stirring until melted!. Stir in cooked macaroni!. Transfer mixture to a 3-quart casserole!.
Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through!. Let stand for 10 minutes before serving!. Makes 4 servings!.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups!. After draining macaroni, immediately return macaroni to the saucepan!. Pour cheese sauce over macaroni; stir to coat macaroni with sauce!. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently!. Let stand for 10 minutes before serving!.
**************************************!.!.!.
Family-Favorite Macaroni and Cheese
Ingredients:
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)
Directions:
Heat oven to 350oF!.
Cook macaroni as directed on package!.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat!. Stir in flour, salt, pepper, mustard and Worcestershire sauce!. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat!. Stir in milk!. Heat to boiling, stirring constanly!. Boil and stir 1 minute!. Stir in cheese!. Cook, stirring occasionally, until cheese is melted!.
Drain macaroni!. Gently stir macaroni into cheese sauce!. Pour into ungreased 2-quart casserole!. Bake uncovered 20 to 25 minutes or until bubbly!.
**************************************!.!.!.
Baked Macaroni and Cheese
Ingredients:
1 lb!. elbow macaroni, cooked and drained
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
3 tablespoons all-purpose flour
3 cans (12 fl!. oz!. each) NESTLé? CARNATION? Evaporated Milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon mild ground paprika
1/2 teaspoon ground nutmeg
2 1/2 cups grated sharp, white cheddar cheese
1/2 cup bread crumbs
2 tablespoons chopped fresh parsley (optional)
Directions:
Preheat the oven to 400° F!. Butter 13 x 9-inch baking dish!.
Melt butter in large saucepan over medium heat!. Add onions; cook until softened, about 2 minutes!. Whisk in flour; cook, stirring constantly, until mixture turns light brown, about 3 minutes!. Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg!. Reduce heat to low; cook, stirring constantly, until sauce is thickened, about 5 minutes!. Add cheese and stir until melted!. Add macaroni and stir until thoroughly coated!. Remove from heat!. Pour mixture into prepared dish!. Sprinkle with bread crumbs!.
Bake for 30 to 35 minutes or until the cheese is bubbling and golden brown!. Garnish with parsley, as desired!.
WA
You can substitute any of your favorite cheeses for the cheddar, the American and Mozzarella cheeses such as Colby Jack, Pepper Jack, Velveeta, Parmesan, Romano, etc!.
Www@FoodAQ@Com
Ingredients:
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard - I like Coleman's English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar or Colby cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) - I like to use Velveeta because of the way it melts
1 1/2 cups shredded Mozzarella cheese (6 ounces)
Directions
Cook macaroni according to package directions!. Drain; set aside!.
Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown!. Stir in flour, dry mustard and pepper!. Add milk all at once!. Cook and stir over medium heat until slightly thickened and bubbly!. Add cheeses, stirring until melted!. Stir in cooked macaroni!. Transfer mixture to a 3-quart casserole!.
Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through!. Let stand for 10 minutes before serving!. Makes 4 servings!.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups!. After draining macaroni, immediately return macaroni to the saucepan!. Pour cheese sauce over macaroni; stir to coat macaroni with sauce!. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently!. Let stand for 10 minutes before serving!.
**************************************!.!.!.
Family-Favorite Macaroni and Cheese
Ingredients:
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)
Directions:
Heat oven to 350oF!.
Cook macaroni as directed on package!.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat!. Stir in flour, salt, pepper, mustard and Worcestershire sauce!. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat!. Stir in milk!. Heat to boiling, stirring constanly!. Boil and stir 1 minute!. Stir in cheese!. Cook, stirring occasionally, until cheese is melted!.
Drain macaroni!. Gently stir macaroni into cheese sauce!. Pour into ungreased 2-quart casserole!. Bake uncovered 20 to 25 minutes or until bubbly!.
**************************************!.!.!.
Baked Macaroni and Cheese
Ingredients:
1 lb!. elbow macaroni, cooked and drained
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
3 tablespoons all-purpose flour
3 cans (12 fl!. oz!. each) NESTLé? CARNATION? Evaporated Milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon mild ground paprika
1/2 teaspoon ground nutmeg
2 1/2 cups grated sharp, white cheddar cheese
1/2 cup bread crumbs
2 tablespoons chopped fresh parsley (optional)
Directions:
Preheat the oven to 400° F!. Butter 13 x 9-inch baking dish!.
Melt butter in large saucepan over medium heat!. Add onions; cook until softened, about 2 minutes!. Whisk in flour; cook, stirring constantly, until mixture turns light brown, about 3 minutes!. Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg!. Reduce heat to low; cook, stirring constantly, until sauce is thickened, about 5 minutes!. Add cheese and stir until melted!. Add macaroni and stir until thoroughly coated!. Remove from heat!. Pour mixture into prepared dish!. Sprinkle with bread crumbs!.
Bake for 30 to 35 minutes or until the cheese is bubbling and golden brown!. Garnish with parsley, as desired!.
WA
You can substitute any of your favorite cheeses for the cheddar, the American and Mozzarella cheeses such as Colby Jack, Pepper Jack, Velveeta, Parmesan, Romano, etc!.
Www@FoodAQ@Com
Preheat the oven to 325 degrees F!.
1 pounds elbow macaroni
6 eggs
1/2 cup cubed Velveeta cheese
1/4 pound (2 sticks) butter, melted
3 cups half-and-half, divided
2 cups grated sharp yellow Cheddar, divided
1 cups grated extra-sharp white Cheddar
3/4 cups grated mozzarella
1/2 cup grated Asiago
1/2 cup grated Gruyere
1/2 cup grated Monterey Jack
1/2 cup grated Muenster
1/4 teaspoon salt
1/2 tablespoon black pepper
Bring a large pan of salted water to boil!. Add the mac and cook until 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 1 cup 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, 1 cup 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 buttered casserole or baking dishes (approximately 2-quart) baking dishes) and bake for 30 minutes!. Sprinkle with the remaining sharp yellow cheese and bake until golden brown on top, about 20 minutes more!.
Or
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Preheat oven to 350 degrees F!.
In a large pot, bring water to boil!. Season water with salt and cook macaroni until al dente, about 10 minutes!. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese!. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture!. Spray casserole dish with nonstick and pour macaroni mixture into the dish!. Bake for 30 to 45 minutes or until golden brown!. Top with additional cheese, if desired!.Www@FoodAQ@Com
1 pounds elbow macaroni
6 eggs
1/2 cup cubed Velveeta cheese
1/4 pound (2 sticks) butter, melted
3 cups half-and-half, divided
2 cups grated sharp yellow Cheddar, divided
1 cups grated extra-sharp white Cheddar
3/4 cups grated mozzarella
1/2 cup grated Asiago
1/2 cup grated Gruyere
1/2 cup grated Monterey Jack
1/2 cup grated Muenster
1/4 teaspoon salt
1/2 tablespoon black pepper
Bring a large pan of salted water to boil!. Add the mac and cook until 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 1 cup 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, 1 cup 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 buttered casserole or baking dishes (approximately 2-quart) baking dishes) and bake for 30 minutes!. Sprinkle with the remaining sharp yellow cheese and bake until golden brown on top, about 20 minutes more!.
Or
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Preheat oven to 350 degrees F!.
In a large pot, bring water to boil!. Season water with salt and cook macaroni until al dente, about 10 minutes!. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese!. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture!. Spray casserole dish with nonstick and pour macaroni mixture into the dish!. Bake for 30 to 45 minutes or until golden brown!. Top with additional cheese, if desired!.Www@FoodAQ@Com
Go to Oprah!.com and go under recipes and look for Patti La belle's under the rainbow macaroni and cheese!. Hands down it is the best mac and cheese I have ever tasted!.Www@FoodAQ@Com
Go to the Foodnetwork!.com and find Down Home with the Neely's TV show they have a good mac n cheese recipe as well!.!.!. I actually tried to make it myself and it was very easy!.!Www@FoodAQ@Com