Does anyone have a recipe for a good mac n' cheese?!
Does anyone have a recipe for a good mac n' cheese?
I have tried Paula Deen's slowcooker mac n cheese, but honestly, it came out tasting like crap. I want something that has a little bite to it, not just the normal cheese and noodle thing, that is creamy... I don't care if it takes a lot of work...
Answers:
I don't normally cover it with the bread crumbs, but I left it in the recipe in case you like it that way.
Macaroni and Cheese
8 ounces macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F for 30 minutes. Serve.
Cheese and noodles.
if i had this kind of problem, id buy those mac'n'cheese bowls where you just have to microwave it and set to eat. hope that helped :)
this is what i do I cook from my mind, so forgive me if this is not really a recipe.
boil your noodles until and little firmer than desired
drain and empty into a pot and turn on low
add Velveeta, Campbell's cheese soup, and your choice of shredded cheese to suit your taste and level of cheesiness
also add milk and margarine for creaminess and flavor. heat until all cheese is melted and desired consistency is achieved.
You can also do this as a baked dish. Instead of placing all ingredients in a pot, stir them together in a bowl, then put them in a baking dish that is sprayed with non stick or coated with margarine. bake until it is 'dry' enough for you.
email me if you have any questions
Well my dad always just used a bag of shredded sharp cheddar cheese. don't know exact recipe but i think it goes something like this
boil About a half a bag of elbow macaroni depending on how much you want.
mix noodles cheese and pepper and paprika.
put in 13x9 i think glass Pyrex baking dish. cover with aluminum foil then bake for 20 mins on 350. my mom used to uncover it 5 mins before it is done and sprinkles a little more cheese at top. It is not creamy at all and it has a lot of bite to it.
Kraft. 2 boxes for a dollar.
Elbow noodles, boil and drain.
in sauce pan, melt one stick of butter. cut into chunls one bar of white sharp cheddar cheese (use half cheddar/half montery jack if want a bite). add 1/2 cup of milk and 2 tbs flour. stir CONSTANTLY with a whisk. once well blended and thick, mix in with noodles. put in casserole dish. sprinkle with crushed Ritz crackers and parm. cheese. bake 35 minutes on 350.
(cut up Kielbasa tastes really good in it, too)
Macaroni & Cheese with or without Ham
Serves 6
If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere.
Coarse salt and ground pepper
1 lb. elbow macaroni, cooked and drained
4 Tbsp. butter
1 small onion, chopped
? cup A/P flour
4 cups milk
1/8 tsp. cayenned (red) pepper, optional
1? cups (5 oz.) shredded yellow cheddar cheese
1? cups (5 oz.) shredded white cheddar cheese
8 oz. ham, diced in ?” pieces
2 slices white sandwich bread
Preheat oven to 375oF. In a 5 quart heavy pot, melt butter over med. heat. Add onion; cook, storring occasionally, until softened, 3-5 minutes. Whisk in flour to coat onion. In a slow, steady stream, whisk milk in until there are no lumps of flour.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min. Stir in cayenne pepper and 1 cup each yellow and white cheeses. Season with 1 tsp.salt and ? tsp. pepper.
Toss pasta w/ cheese sauce; fold in ham. Transfer to a greased 9x13” baking pan or individual ramekins. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining cheddar cheeses and ? tsp. salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
--Everyday FOOD
This is Mac 'n Cheese Deluxe. Make a white sauce (as much as you need) and place in a big bowl. Saute some onions and mushrooms in butter, add to the bowl. Cut up as fine as you like them, two ripe tomatoes and add to the bowl. While your macaroni is cooking, add cheese to the bowl, grated, or some left in chunks. Drain the macaroni and add to the bowl. Mix everyone together and pour into a greased baking dish. Cover the top with Parmesan cheese, and seasoned bread crumbs. Bake at 350 until browned a bit and bubbly.
To get away from the same ol' same ol' Mac and Cheese, try some of these variations:
Spicy mac and cheese
You'll need: 1 pound macaroni, 4 cups milk, 1 stick butter, 1/2 cup flour, 1 pound shredded pepper jack cheese, crushed ritz crackers
Directions: Cook pasta according to pack. Pour milk into a microwave safe bowl and mic on high for 3 minutes. Melt the butter in a saucepan over med-high heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. Whisk in the hot milk and bring to a boil, whisking, until thickened and smooth. Add in 3 cups of cheese. Season with salt and pepper. Mix together the pasta and sauce, and then place into a baking pan. Top with remaining cheese and crushed crackers. Broil for 1-2 minutes, until cheese is hot and melty.
The variation: Obviously, this mac and cheese is a spicy variation. For a little more spice, add some paprika or diced jalapeno peppers. Yum!
Italian mac and cheese
You'll need: 1 pound macaroni, 4 cups milk, 1 stick butter, 1/2 cup flour, 1 pound shredded Italian blend cheese, 1/2 cup grated Parmesan, fresh basil (very finely minced), garlic salt
Directions: Cook pasta according to pack. Pour milk into a microwave safe bowl and mic on high for 3 minutes. Melt the butter in a saucepan over med-high heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. Whisk in the hot milk and bring to a boil, whisking, until thickened and smooth. Add in 3 cups of cheese. Season with garlic salt, pepper, and basil. When cheese has melted and thickened, mix the sauce with the pasta. Top with grated Parmesan and a little extra basil.
The variation: This variation uses a blend of Italian cheeses (Romano, Parmesan, etc), with basil, a little garlic salt, and some grated Parmesan- a little bit of an Italian taste for the American pasta, macaroni and cheese. Try adding in some fresh or canned tomatoes, which go very well with the basil.
You could also do the same recipe with cheddar, and try these additions to mac and cheese to give it a bit of a twist- once the cheddar mac and cheese is done, try adding:
A can of chili- chili mac!
Diced, cooked broccoli and chicken- chicken, broccoli, and cheese have met before, with good results.
Smoked ham and diced onions- more of what seems to be a southern kind of twist, in my opinion.
Crumbled bacon- simple and good.
I hope this gave you some ideas!
This is based on a New York Times recipe for "creamy" mac and cheese but with sour cream added and some other changes. Sour balances the richness and gives a nice zing. Note you do NOT need to pre-boil the macaroni. This is easy yet really awesome.
Butter a glass baking dish, the one I use is about 8x10x3in. 9x13 is probably fine too, or go smaller with high sides.
Preheat oven to 400.
Grind up with hand blender or regular blender:
1 cup cottage cheese
1 cup sour cream
2 cups milk
1 tsp to 1 tbsp dry mustard (use 1 tbsp if you like mustard in mac & cheese)
Optional flavorings to taste:
1/2 tsp onion powder
1/2 tsp garlic powder or crush a garlic clove
several dashes paprika
several grinds black pepper
dash nutmeg or mace
Into this blended sauce mix in:
12 oz uncooked macaroni (I prefer ditalini)
12 oz grated sharp cheddar
1/2 cup diced green onion (optional)
Stir well to help get the sauce inside the noodles.
Pour into buttered dish. Cover tightly with foil.
Bake 1 hour at 400 degrees.
Sprinkle on top additional 4 oz grated sharp cheddar (you will need a total of 16 oz cheddar for this recipe).
Bake uncovered 15 more minutes until nicely browned.
try adding cream of mushroom soup with your mac and cheese