How do I make baked Macaroni & Cheese?!
Answers: I want it very thick and cheesy!
Oprah said this is the # 1 macaroni in America:
Delilah's 7 Cheese Mac and Cheese Recipe
2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
I would use shells and cheese. Boil the noodles like you normally would. Mix the cheese like you normally would. Add some extra cheese (I would use cut velveta block cheese, or craft shredded cheese). Then you can also add other things like meet or whatever. Place in baking dish and cook at around 350 for roughly 20-45 mins (depending on how much you have added)
Get Velveeta Cheese - there's a recipe on the box. It makes the creamiest Mac and Cheese - YUM!
There are SO many ways....here's what I do.....
Cook your box of macaroni per directions and drain
coat a baking dish with butter and pour in half of macaroni. Top with your favorite shredded cheeses (As much as you want) - I will mix velveeta w/colby and swiss - sometimes add a little parmesan.
On top of that pour remaining macaroni
Top again with your cheeses.
our a little milk over the macaroni/cheese and then place dots of butter all over the top.
Bake at 350 - when cheese starts to melt, stir well - do this a couple times until all cheese melted well, then cook until golden bubbly and brown. YUMMMM!
It is really simple
plain elbow macroni 2lbs box, cook it
cheddar cheese shredded (preferred)or shred the cheese of choice with a grater ; measurement depends on you.
eggs 1 or 2 according to amout of macaroni
1 chopped onion or more according to size of macaroni
add seasoning for taste - salt , pepper, garlic/onion powder etc.
mix it all in a bowl
put in a pan
bake it for 45 minutes to and 1 hour.
definitley until the egg is cooked and cheese has melted.
optional ingredients
bread crumbs for the top
ketchup or mustard
vegetables blanched first
That is all I can remember
Good Luck
This recipe is awesome and super creamy. Try modifying it to make sour cream and onion mac-and-cheese by adding 1 cup sour cream, 1 cup diced green onion, and 4 additional oz macaroni. That is how I make it; the sourness balances the richness nicely.
Recipe: Creamy Macaroni and Cheese
Time: 1 hour 15 minutes
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
? teaspoon salt
? teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
? pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ? cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Yield: 6 to 8 servings.
This recipe is great if you want something more cheesy/crusty and less creamy. It is very rich and easy to make.
Recipe: Crusty Macaroni and Cheese
Time: 1 hour 15 minutes
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Yield: 8 to 12 servings.
i use the one my granny makes....use velvetta it makes it very cheesy and yummy
I like to make very unhealthful mac'n'cheese, but outline goes a little different.
I start by sauteeing finely chooped onion until translucent, then add some garlic. usually I add fresh groud pepper. I might add either pimento peppers or some fresh chopped roma tomatoes. Just a few for color. I then add some sour cream and my favorite kind of cheeses. once this mixture is ready, I mix it with cooked pasta (I like the spiral ones) then place it in a greased baking dish. I put another layer of shredded cheese on the top, and bread or chip crumbs if available. back until the top cheese is melted and there is a little browning.
Here is the VERY BEST macaroni and cheese i've ever had. It's Patti LaBelle's recipe.
INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.