Recipies?????!


Question: Does any one have a good recipie to make really good home made Mac & Cheese?


Answers: Does any one have a good recipie to make really good home made Mac & Cheese?
Here is one that's not so traditional from Bon Appetit magazine.
nacho macaroni and cheese

2 cups small elbow macaroni

1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour

1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves

1 cup large corn chips
PreparationPreheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.

Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.

Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.

Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.

And here is one a little more classic:

For topping
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano

For macaroni and sauce
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
PreparationMake topping:
Preheat oven to 400°F with rack in middle.

Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.

Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

I love macaroni and cheese.
Use the best (Kraft cheese). Add a little milk in it, a teaspoon of butter and that should do it for you.
Yes, Maam. This is the BEST Mac and Cheese, ever! It is SOOO worth the effort. Here it is, enjoy!:


Prep Time:5 Minutes
Cook Time:40 Minutes
Serves: 6


Ingredients:
8 ounces Elbows
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard (optional)
1/4 teaspoon pepper
3 cups milk
2 tablespoons margarine or butter
2 cups (8 ounces) shredded American or Cheddar cheese, divided
Directions:
Preheat oven to 375°F. Cook pasta 9 minutes and drain. Combine cornstarch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine, stirring constantly, bringing to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. Bake uncovered for 25 minutes or until lightly browned.

I always add extra cheese, but that's just me!
Not really. I watched my mom make some growing up. You melt a little butter in a pan (or margarine). Then you add some milk. Then a lot of cheddar (or white cheddar cheese). Stir for a few minutes. Keep stirring until it thickens. Add *a little* flour. Stir for a few minutes. Add salt and pepper. Taa daa! It's better to add too little of one ingredient and add more later if necessary. Good luck!
Macaroni and Cheese

Ingredients:
1 bag (16 oz) large elbow macaroni, uncooked
5 cups shredded Velveeta cheese
1/2 cup milk (whole, 1%, 2%, or fat free)
1 cup seasoned bread crumbs (optional)

Directions:
Heat oven to 375 degrees. Spray a 9 x 13-inch microwave safe baking dish with non-stick cooking spray; set aside. Cook macaroni according to package directions. Drain and return pasta to cooking pot. Add shredded cheese and milk and stir gently to combine ingredients. Evenly spread mixture into prepared baking dish. Bake for 10-15 minutes. Remove from oven and sprinkle with bread crumbs and bake 5 more minutes until all crumbs are golden. *For nacho and macaroni and cheese, replace milk with your favorite salsa picante and top with crushed corn or potato chips. (Maybe add 1 cup chopped cooked fajitas).* For broccoli-chicken macaroni and cheese use a 3-quart microwave safe baking dish. Add 1 package (10 oz) cooked chopped broccoli, 1 cup chopped cooked chicken and top with crushed potato chips.
Five Cheese Macaroni is the best!

16 ounces elbow macaroni
3 eggs, beaten
1 1/3 cups milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese -- grated
1/2 cup gruyere cheese -- shredded
1/2 cup parmesan cheese -- grated
2 ounces goat cheese -- crumbled
1 ounce prosciutto -- chopped (optional)
1/4 cup tarragon, chopped OR
1/4 cup basil, chopped

Butter bottom and sides of a 13x9 inch baking pan. Bring 6 quarts of water to a rapid boil. Lightly salt the water, then cook pasta according to package directions.
When pasta loses its raw texture but is still slightly firm, remove from heat, drain, rinse under cold water, then drain again.
Transfer pasta to a large bowl.
In a small bowl, combine eggs, milk, nutmeg, salt and white pepper. Beat with a whisk until well-blended, then stir liquid into pasta.
Set aside 1/3 cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined.
Fill baking pan with pasta. Sprinkle on remaining cheddar.
If the dish is made more than 1 hour before serving, refrigerate. (All advance preparation steps may be completed up to 8 hours before you begin final cooking).
Preheat oven to 350 degrees. Place baking pan in preheated oven about 4 inches below broiler, and bake uncovered until pasta is thoroughly reheated and cheese sauce is bubbling, about 30 minutes. Turn oven setting to "broil" and cook until top is golden, about 5 minutes. Serve at once
Here is a favorite of ours... my mother in law requests this dish when we have family get-togethers.

All Day Mac and Cheese

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
Macaroni and Cheese

Ingredients
1 lb elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
breadcrumbs

Directions
Preheat oven to 350 degrees.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Enjoy!!!!.........
My Mac & Cheese Is Awesome with good old fashioned flavor passed down thru 4 generations!
Try this!

What you need!
Milk, Salt, Pepper, flour, your choice of cheese, and macaroni.
Large pyrex bowl for baking or large cake pan, preferably glass. I use 4 qrt glass bowl and 1 ib. macaroni and chedder cheese.

Cook package of macaroni according to directions. Rinse and set aside. Pour enough milk into bottom of bowl to cover bottom. Place enough macaroni on top of milk to cover bottom of bowl all the way across and about 1- 2 inches thick. Using slices of your favorite cheese, (not processed slices or velvetta), layer them across the noodles.
Using a spoon or a sifter, lightly sprinkle flour all the way across the layer of macaroni, then lightly shake salt or seasoning salt over that! Sprinkle milk across the top, and then start your layers allover again, using light sprinkles of pepper if you like pepper. Keep layering untill you have reached the top and finish with cheese. Bake in the oven at 350 for about 30 minutes or until hot and bubbly. Need help? Email. This is very good and you can add things like parsley flakes, garlic salt, sliced hot dogs etc. I like to serve with salad and green beans. Let me know if you try it and like it!




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