Macaroni & Cheese recipe?!
Thanks in advance! :)
Answers: I am looking for a GREAT baked macaroni and cheese recipe with a crunchy top. Anyone have one that they swear by and are willing to share with me?
Thanks in advance! :)
Macaroni and Cheese
Recipe by: Martha Stewart Living, May 1996
Servings : 10
1/2 cup unsalted butter
1 tablespoon unsalted butter
4 cups elbow macaroni -- uncooked
5 cups milk
1/2 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
2 cups sharp cheddar cheese -- grated
2 cups sharp white cheddar cheese -- grated
1 cup parmesan cheese -- grated
20 whole scallions -- thinly sliced
5 ounces goat cheese
Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, set aside.
Warm milk in a saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium-low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt and pepper and cayenne.
In a bowl, combine 1/4 cup each yellow and white cheddar cheese and 1/4 cup parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cup of both cheddars and 3/4 cup parmesan to white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.
Transfer mixture to casserole; top with reserved scallions and cheeses. Bake until golden brown and bubbling, 30 to 35 minutes.
recipelink.com Chat Room Recipe Swap - 2000-11-25
From: recipelink.com
Basic Macaroni and Cheese with Six Variations
Recipe By : 365 Ways To Cook Pasta - Marie Simmons
Serving Size : 6
4 tablespoons butter or margarine
1/4 cup all-purpose flour
4 cups milk -- preheated
1 teaspoon prepared mustard
1 teaspoon salt
1 Pinch ground red pepper
1 pound elbow macaroni
4 cups shredded Cheddar cheese
Buttered Bread Crumbs * -- * recipe below (optional)
Melt butter or margarine in a large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 10 minutes. Season with mustard, salt, and red pepper.
Meanwhile, cook the macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain.
Combine the sauce, 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13-inch baking dish. Sprinkle top with remaining 1 cup cheese and then with buttered crumbs, if using. Bake in a preheated 350:F. oven until browned on top and bubbly, about 45 minutes.
BUTTERED BREAD CRUMBS:
3 slices firm white or whole wheat bread
3 tablespoons butter
4 Tablespoons crushed cornflakes
Tear bread into pieces and make into crumbs in food processor or blender. There should be about 1 1/3 cups. Heat butter in a medium skillet over medium heat. When foam subsides, stir in the crumbs. Saute, stirring, until crumbs are golden and butter has been absorbed, about 4 minutes.
CHUNKY MACARONI AND CHEESE:
Increase the amount of cheese to 1 1/4 pounds; shred half the cheese and crumble or cut remaining cheese into small chunks. Reserve 1 cup of the shredded cheese for topping. Fold remaining shredded and chunks of cheese into the macaroni mixture.
MACARONI AND CHEESE WITH BROCCOLI AND PARMESAN:
Steam 2 cups of fresh broccoli florets until crisp-tender, about 3 minutes. Fold into mixture with the cheese. Sprinkle the top with an additional 1/2 cup grated Parmesan cheese.
MACARONI AND CHEESE WITH HAM:
Add 2 cups shredded fully cooked smoked ham to mixture with the cheese.
MACARONI AND CHEESE WITH TOMATOES AND GREEN BEANS:
Saute 1 cup half slices of onion in 2 tablespoons butter or margarine until golden; add 1 cup 1-inch pieces fresh green beans, 1/2 cup fresh or frozen tiny green peas, thawed, and 1 garlic clove, crushed. Cook, covered, until vegetables are tender, about 3 minutes. Add 1 cup cut-up peeled and drained fresh or canned whole tomatoes. Combine with the cooked macaroni, sauce, and cheese.
MACARONI AND CHEESE WITH BACON:
Cook 1/2 pound thick-sliced bacon until crisp. Drain and cut into 1/2-inch pieces. Add to mixture with the cheese.
MACARONI AND CHEESE WITH TUNA:
Add 1 can {6 1/2 oz.} well-drained chunk light tuna to the basic recipe, or to Macaroni and Cheese with Tomatoes and Green Beans, or Macaroni and Cheese with Broccoli and Parmesan. Fold into mixture with the cheese.
3/4 cup evaporated milk
1/2 cup water
1 cup diced process American cheese (Velveeta)
1 1/2 tablespoons butter
1 cup soft bread crumbs
2 tablespoons minced onion
2 to 3 tablespoons chopped pimiento
2 tablespoons fresh minced parsley
3/4 teaspoon salt
dash pepper
2 eggs, beaten
2 cups cooked macaroni
1 can (10 3/4 ounces) condensed cream of mushroom soup
milk, to thin soup
get mac and cheese thats in a box then do what it says
The best Mac & Cheese ever is by Alton Brown.
http://www.foodnetwork.com/food/recipes/...
It is delicious & it freezes really well too.
I had one but Kraft STOLE it from me!!!!!!!!!!!!!!!!!!!!!!!
here's a recipe
http://allrecipes.com/Recipe/Baked-Macar...
it's also really easy to make
good luck! :)
I normally use my grandmother's recipe. It's so easy. Just take your half cooked noodles (I use 8 oz of uncooked noodles) and combine with milk (enough to almost cover the noodles) add 5 slices of Kraft American cheese. Mix until cheese is melted (over a low flame). Then, I add half a brick of cream cheese and three large tablespoons of sour cream. I add half a bag of mild cheddar cheese and stir. Take a sandwich bag of ritz crackers and smash. Stir in 3 tablespoons of butter with the crackers and sprinkle on top of macaroni. Bake at 350 until bubbly - about 15 minutes.
Baked Mac & Cheese
Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/4 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender (al dente), 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.