Macoroni and cheese?!
Answers: I guess every culture makes theirs different. I think mac and cheese is Itailian. Im Black and my family usually bakes it but I really dont like it that way unless its real cheesy. I actually perfer the boxed macoroni and cheese. How does your culture and/or family like theirs. And how do you like it?
In our culture we make mac & cheese this way.
Brown the macoroni, then add hot water with one can of tomatoe sauce. When macorini is done just add cheese.
Stove Top Mac and Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
I like mine from the store, in a box
I like mine without the macoroni. That is just yuck.
My partner hates the cheese sauce and just adds grated cheese to the hot macoroni. He also likes to add bacon or prawns.
well...i like mine with a cream cheese sauce, bacon and macaroni, and then melted cheese on the top. this is how i like it, nd my family make it like this
its really delicious
My ex-in-laws are black and my mother-in law made the BEST baked mac& chees! Super cheesy and creamy! I think she used some cream cheese in the mix but I'm not sure...She's probably enjoying some in heaven right now!
I like it out of the oven with a crispy crumb topping. I also like it when there is smoked sausage in the macaroni casserole too. Don't forget the hot sauce!
I'm black also. I like mine baked in the oven. Have you ever tried making it in a slow cooker?
I use Velveeta Mac & Cheese. My mommy makes good homemade mac& cheese though.
Allie's Delicious Macaroni and Cheese
SUBMITTED BY: Alyson Pray PHOTO BY: J Walter Jones
"I took my grandmother's basic, but delicious, recipe and improved it. Very creamy and cheesy! Unlike any you've ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare."
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Dec. 13, 2003 by RUBENETTE I LOVE this recipe! I remember making mac n cheese from scratch when I was a lot younger and was looking for a recipe that would give me that great taste. This is it!!! I left out the ham, used 12 oz macaroni since there is a lot of sauce, and added a teaspoon each of ground mustard and worcestershire sauce for extra flavor. I also added some melted butter to bread crumbs and crumbled over the top for a nice crispiness. It was sooo GOOD!!! Thanx Allie!!!!
25 users found this review helpful
Reviewed on Jan. 9, 2004 by VLLYBY1 I took advice from other reviewers and made some changes. I used a quart of half & half (instead of milk). I added a tsp of ground mustard & tsp of worchesh sauce. I also added some onion. I kept with other ingredients (as well). I used extra