Do you have a recipe for Macaroni & Cheese from scratch?!
Answers:
Old Fashioned Macaroni & Cheese
Boil 1 cup macaroni according to Pkg directions
Soda Crackers (about 20)
2 cups grated sharp cheese (12 oz)
Beat 2 eggs well & add 3 cups milk & 1 tsp salt
& 1 tsp dry mustard!.
In a buttered 2 quart casserole, put one layer macaroni, a layer of crackers & a layer of cheese!.!.!.repeat layers!.!.!.pour the egg & milk mixture over all!. Bake @ 350!.
nfd?Www@FoodAQ@Com
Boil 1 cup macaroni according to Pkg directions
Soda Crackers (about 20)
2 cups grated sharp cheese (12 oz)
Beat 2 eggs well & add 3 cups milk & 1 tsp salt
& 1 tsp dry mustard!.
In a buttered 2 quart casserole, put one layer macaroni, a layer of crackers & a layer of cheese!.!.!.repeat layers!.!.!.pour the egg & milk mixture over all!. Bake @ 350!.
nfd?Www@FoodAQ@Com
Best Macaroni and Cheese
2 cups macaroni cooked and drained
1 campbells cream of cheddar soup
2 cups grated sharp cheddar
1/2 can (soup can) milk
1 can of diced tomato's drained (optional)
1/4 tsp salt
pepper to taste
Cook and drain macaroni!. In a separate saucepan add soup, cheese, milk, salt and pepper!. Cook over low heat until cheese is completely melted stirring constantly!. Take pan off heat!. Add macaroni and tomatos (optional)to cheese mixture!. Put in a buttered 2 qt casserole dish!. Sprinkle with Ritz crackers!. Bake at 350 for about 1/2 hour or until hot and bubbly Www@FoodAQ@Com
2 cups macaroni cooked and drained
1 campbells cream of cheddar soup
2 cups grated sharp cheddar
1/2 can (soup can) milk
1 can of diced tomato's drained (optional)
1/4 tsp salt
pepper to taste
Cook and drain macaroni!. In a separate saucepan add soup, cheese, milk, salt and pepper!. Cook over low heat until cheese is completely melted stirring constantly!. Take pan off heat!. Add macaroni and tomatos (optional)to cheese mixture!. Put in a buttered 2 qt casserole dish!. Sprinkle with Ritz crackers!. Bake at 350 for about 1/2 hour or until hot and bubbly Www@FoodAQ@Com
Mac & Cheese
Vegetable oil
Kosher salt
1 pound elbow macaroni or cavatappi (see Note)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F!.
Drizzle oil into a large pot of boiling salted water!. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes!. Drain well!.
Meanwhile, heat the milk in a small saucepan, but don't boil it!. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour!. Cook over low heat for 2 minutes, stirring with a whisk!. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth!. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg!. Add the cooked macaroni and stir well!. Pour into a 3-quart baking dish!.
Slice the tomatoes and arrange on top!. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top!. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top!.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake!. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes!.
Www@FoodAQ@Com
Vegetable oil
Kosher salt
1 pound elbow macaroni or cavatappi (see Note)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F!.
Drizzle oil into a large pot of boiling salted water!. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes!. Drain well!.
Meanwhile, heat the milk in a small saucepan, but don't boil it!. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour!. Cook over low heat for 2 minutes, stirring with a whisk!. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth!. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg!. Add the cooked macaroni and stir well!. Pour into a 3-quart baking dish!.
Slice the tomatoes and arrange on top!. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top!. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top!.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake!. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes!.
Www@FoodAQ@Com
I boil 2 pounds of macaroni for only seven minutes!. Drain!.
While boiling preheat oven to 350o
Simmer on low two pints (a quart) of heavy cream
Add one 8 oz!. package of cubed or shredded sharp cheddar cheese
and one 8 oz!. package of cubed or shredded extra sharp cheddar cheese!.
(Extra cheeses like Velveeta are good to add and also mozzarella for that stretchy ooey gooeyness!.!.!. whatever cheese you like, add it!.)
For color add a tablespoon of tomato paste!.
Stir occasionally!.
Butter a long and deep casserole!.
Pour noodles into dish and add the hot cream mixture once the cheese is dissolved!.
Stir in five dollops of sour cream!.
Bake for fifteen minutes to twenty-five minutes depending how crispy you like the top!.
(No eggs and no salt added!.)
(This is a soul food recipe!. We know mac & cheese!. I got the tomato paste idea from Martha Stewart and I love the deep orange color it takes on!.)Www@FoodAQ@Com
While boiling preheat oven to 350o
Simmer on low two pints (a quart) of heavy cream
Add one 8 oz!. package of cubed or shredded sharp cheddar cheese
and one 8 oz!. package of cubed or shredded extra sharp cheddar cheese!.
(Extra cheeses like Velveeta are good to add and also mozzarella for that stretchy ooey gooeyness!.!.!. whatever cheese you like, add it!.)
For color add a tablespoon of tomato paste!.
Stir occasionally!.
Butter a long and deep casserole!.
Pour noodles into dish and add the hot cream mixture once the cheese is dissolved!.
Stir in five dollops of sour cream!.
Bake for fifteen minutes to twenty-five minutes depending how crispy you like the top!.
(No eggs and no salt added!.)
(This is a soul food recipe!. We know mac & cheese!. I got the tomato paste idea from Martha Stewart and I love the deep orange color it takes on!.)Www@FoodAQ@Com
I do!.
Cook your macaroni and drain well!. Add it to a bowl large enough so it will not cook over!. Spray first with non-stick spray!.
In a smaller bowl whisk together a couple eggs and a little milk, you can use half and half if you like!. Combine this with the macaroni and salt and pepper to taste!. Combine well!. Now blend in sharp cheddar cheese and mozzarella cheese (grated)!. More sharp than the other!. I use a lot I like it cheesy!.
Now fill the rest of the casserole dish up with the remaining milk and top with bacon!.
Bake @ 375 for about an hour depending on the size of the bowl you prepared!.
The bacon makes it!Www@FoodAQ@Com
Cook your macaroni and drain well!. Add it to a bowl large enough so it will not cook over!. Spray first with non-stick spray!.
In a smaller bowl whisk together a couple eggs and a little milk, you can use half and half if you like!. Combine this with the macaroni and salt and pepper to taste!. Combine well!. Now blend in sharp cheddar cheese and mozzarella cheese (grated)!. More sharp than the other!. I use a lot I like it cheesy!.
Now fill the rest of the casserole dish up with the remaining milk and top with bacon!.
Bake @ 375 for about an hour depending on the size of the bowl you prepared!.
The bacon makes it!Www@FoodAQ@Com
Boil 1 lb!. of macaroni - drain, and put into a large bowl!.
Add to half a stick of butter (cut into bits) and a pint of sour cream!. Stir until butter is melted and sour cream lightly coats all the noodles!. If you need more sour cream - go for it!. Too much is better than too little!.
Add one egg!.
Add 1 lb!. (minus about a cup for the top) of your favorite cheese!. I like to use a mix of sharp cheddar, mozzarella, and Jack!.
Add salt and pepper to taste!.
Grease a baking dish, add the noodles, top with cheese!. Add about a cup of milk and bake at 375F until it's starting to brown and bubble!.
This is not a science - all portions can be modified to your liking!. Any spices or cheese variations can be modified!. Cream cheese can be used instead of sour cream - although the sour cream is way better!.Www@FoodAQ@Com
Add to half a stick of butter (cut into bits) and a pint of sour cream!. Stir until butter is melted and sour cream lightly coats all the noodles!. If you need more sour cream - go for it!. Too much is better than too little!.
Add one egg!.
Add 1 lb!. (minus about a cup for the top) of your favorite cheese!. I like to use a mix of sharp cheddar, mozzarella, and Jack!.
Add salt and pepper to taste!.
Grease a baking dish, add the noodles, top with cheese!. Add about a cup of milk and bake at 375F until it's starting to brown and bubble!.
This is not a science - all portions can be modified to your liking!. Any spices or cheese variations can be modified!. Cream cheese can be used instead of sour cream - although the sour cream is way better!.Www@FoodAQ@Com
My family LOVES this, I make it quite often:
Boil and rinse, then pour into 2 quart greased casserole dish:
1 reg!. size box macaroni (or other pasta of your choice)
In a Saucepan Add and mix well before heating:
2 cups milk
2 T!. flour
2 T!. butter
1/2 t!. dry mustard
1 t!. salt
1/8 t!. white pepper or reg!. pepper!.
Heat over medium heat, constantly stirring!. When butter is melted stir in:
1 - 2 cup package of Kraft "Melts" shredded cheese (American and cheddar blend)
Not sold in all stores but try to find it, it does make a difference!. Continue cooking until cheese is melted!. DO NOT overheat this or it will curdle!.
Pour over macaroni!.
If desired (for more cheesy-ness):
Stir in some Kraft cheese crumbles!.
Top with more shredded cheese!.
Bake at 350 about 30 minutes!.
Www@FoodAQ@Com
Boil and rinse, then pour into 2 quart greased casserole dish:
1 reg!. size box macaroni (or other pasta of your choice)
In a Saucepan Add and mix well before heating:
2 cups milk
2 T!. flour
2 T!. butter
1/2 t!. dry mustard
1 t!. salt
1/8 t!. white pepper or reg!. pepper!.
Heat over medium heat, constantly stirring!. When butter is melted stir in:
1 - 2 cup package of Kraft "Melts" shredded cheese (American and cheddar blend)
Not sold in all stores but try to find it, it does make a difference!. Continue cooking until cheese is melted!. DO NOT overheat this or it will curdle!.
Pour over macaroni!.
If desired (for more cheesy-ness):
Stir in some Kraft cheese crumbles!.
Top with more shredded cheese!.
Bake at 350 about 30 minutes!.
Www@FoodAQ@Com
BEST EVER MAC & CHEESE
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon completely!. Drain on paper towels!. Reserve 1 tablespoon of bacon fat!. Crumble bacon when cool!.
5!. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter!. Set aside!.
6!. Preheat oven to 375°!.
7!. Sauté shallots over low heat in reserved bacon fat for one minute!. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent!.
8!. Add flour and continue to cook for 1-2 minutes!. Increase heat to medium!. Stirring constantly with a whisk, add milk and roasted garlic paste!.
9!. Cook until sauce is thickened (coats the back of a spoon)!. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses!. Taste and adjust salt and pepper if necessary!.
10!. Stir in cooked pasta!. Pour into baking dish!. Sprinkle topping to cover entire top!. Cover with foil and bake 15 minutes!. Remove foil and continue baking until sauce is bubbly and topping is browned!. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
Www@FoodAQ@Com
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon completely!. Drain on paper towels!. Reserve 1 tablespoon of bacon fat!. Crumble bacon when cool!.
5!. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter!. Set aside!.
6!. Preheat oven to 375°!.
7!. Sauté shallots over low heat in reserved bacon fat for one minute!. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent!.
8!. Add flour and continue to cook for 1-2 minutes!. Increase heat to medium!. Stirring constantly with a whisk, add milk and roasted garlic paste!.
9!. Cook until sauce is thickened (coats the back of a spoon)!. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses!. Taste and adjust salt and pepper if necessary!.
10!. Stir in cooked pasta!. Pour into baking dish!. Sprinkle topping to cover entire top!. Cover with foil and bake 15 minutes!. Remove foil and continue baking until sauce is bubbly and topping is browned!. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
Www@FoodAQ@Com
yes
u can pick the pasta like shells, elbows, bow ties, orzo, etc
use a pound pasta thats a whole box boil in salted water
drain
add velveeta at least enough to ur liking and the cheesiest u like
add alittle milk or heavy cream and mix together with pasta on light heat till well blended
in a casserole dish if u want it done like this
place pasta and then sprinkle bread crumbs on top and alittle cheddar or parmesan on top and toast in over for 15 mins at 350 degrees then let stand and cool alittle and serve!.!.
Www@FoodAQ@Com
u can pick the pasta like shells, elbows, bow ties, orzo, etc
use a pound pasta thats a whole box boil in salted water
drain
add velveeta at least enough to ur liking and the cheesiest u like
add alittle milk or heavy cream and mix together with pasta on light heat till well blended
in a casserole dish if u want it done like this
place pasta and then sprinkle bread crumbs on top and alittle cheddar or parmesan on top and toast in over for 15 mins at 350 degrees then let stand and cool alittle and serve!.!.
Www@FoodAQ@Com
1 Tablespoon Vegetable oil
1 {16 ounce} package elbow Marconi
1/2 cup shredded Muenster cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup half-half
8 ounces cubed processed cheese food
2 eggs , beaten
1/4 tablespoon salt
1/8 tablespoon ground paperWww@FoodAQ@Com
1 {16 ounce} package elbow Marconi
1/2 cup shredded Muenster cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup half-half
8 ounces cubed processed cheese food
2 eggs , beaten
1/4 tablespoon salt
1/8 tablespoon ground paperWww@FoodAQ@Com
Paula Deen does! Check this out: http://www!.pauladeen!.com/recipe_view/104
I've made it before!. Mac 'n Cheese is probably my favorite food so I consider myself sort of an expert!. I highly recommend that recipe!. Yummy!Www@FoodAQ@Com
I've made it before!. Mac 'n Cheese is probably my favorite food so I consider myself sort of an expert!. I highly recommend that recipe!. Yummy!Www@FoodAQ@Com