Baked macaroni and cheese?!
Answers: Okay no extras, no meats, just simple mac and cheese... baked... got any recipes?
INGREDIENTS:
1 1/2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup milk
1 cup half-and-half
1/4 teaspoon paprika
1/2 teaspoon pepper
2 1/2 cups grated sharp cheese, divided
salt
PREPARATION:
Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly.
Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
Serves 4 to 6.
If you try this you will not regret it!
Cook your macaroni (1 box) until it is almost done. It will finish cooking in the oven. Drain and add to a casserole dish sprayed with non-stick spray. In a small bowl add 2 eggs and some half and half, beat together and pour over macaroni and blend well. Salt and pepper to taste. Have a large package of grated sharp cheddar cheese and mozzarella cheese, dump both in and mix the cheeses in well to blend. Finish pouring the remaining half and half over the macaroni until it reaches the top. Place uncooked bacon strips on top and put it in the oven at 375-400 degrees for about 45 minutes to and hour. Depending on your oven. You will take it out before it is completely set because it will set while cooling on the counter. if you bake it too long it will be dry.
The bacon on top cooking down through the mac and cheese adds so much flavor.
"Baked Macaroni and Cheese"
Ingredients-
1 1/2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup milk
1 cup half-and-half
1/4 teaspoon paprika
1/2 teaspoon pepper
2 1/2 cups grated sharp cheese, divided
salt
Preparation-
Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly.
Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
Serves 4 to 6.
get a box of 'Meullers' Elbow Macaroni- there is an easy, but great baked mac & chesse recipe on the box. I started there and then as time went on made it into my own. Everybody loves it!
This is a good one!
Enjoy!
http://allrecipes.com/Recipe/Lazy-Baked-...
I like to use various cheeses. A little sharp cheddar, a little edam, a little pepper jack for some bite and a touch of bleu cheese for some tang. Find a basic recipe and mix your cheese up!
This is an easy recipe that is so good. I make it at least once a week.
Boil 1 box macaroni for about 2 minutes less than the box requires. Then mix in about 3 tbsp. of unsalted butter and about 1 tbsp of seasoning salt. Then add in one bag of shredded sharp yellow cheddar cheese. Pour this in a baking dish that is nonstick or that you have used pam on. I find that it sticks no matter what, so I use non stick foil paper to line my pan. Then take the smallest box of velveeta and cut into about 1/2" cubes (easier the colder it is, I like to freeze for about 15 minutes before I cut it). Stud your macaroni at different levels. Then pour on 1 can of evaporated milk. Bake at 350 for about 45 minutes. It's creamy, cheesey and delish.
OMG This is the BEST macaroni and cheese ever! You know Paula Deen wouldn't steer you wrong!! Every time I make it I male at least a double batch and it is always gone no matter how many people eat it! I hope you like it as much as I do...
The Lady's Cheesy Mac
Recipe courtesy Paula Deen (Foodnetwork.com)
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
YUMMY!
Okay so make the macaroni al dente, drain it reserving some of the pasta water just in case, this is your best source of liquid, if your mixture is too thick and needs thinned out a bit to be able to stir it up, then get a big baking dish, butter it, and put the drained pasta in a big bowl, add some butter, salt and pepper, throw in some cream cheese, depending on how much you make, 1/2 to a whole package, the rectangle size package in the box (8 or 12 oz size, not sure which). Mix it all up til the cream cheese is all melted, then add a little milk, like a 1/4 cup, add in some cheddar cheese, or even Velveeta, I do it by the handfuls (shreds - I use a Mexican 4 cheese blend by Kraft, but use whatever you enjoy most), one handful, stir, another handful stir, I do that 3 or 4 times, then throw everything in the buttered dish (I used a 9x13 pyrex dish), dot the top with pats of butter and sprinkle with Italian seasoned breadcrumbs, bake at 350 til gooey, hot and golden.
Enjoy!