Looking for a quick baked Mac and Cheese recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by cackle, Nov 30, 2008.

  1. cackle

    cackle Chillin' With My Peeps

    955
    0
    139
    Jul 8, 2008
    North Carolina
    I don't eat it but want to make one today for when the kids come over. Just something quick and easy please. My mom made one with eggs and I loved hers. I no longer eat dairy so I only make mac and cheese about once every blue moon.


    Susan
     
  2. camjac

    camjac Chillin' With My Peeps

    127
    0
    119
    Jun 22, 2008
    Northeast Ohio
    This recipe isn't all that quick (think box mac and cheese) but it is really good! My kids don't really like it so I think it is more of an adult recipe.

    Baked mac and cheese:

    8 oz pkg elbow macaroni
    3 Tbs. butter
    2 Tbs. flour, dash of pepper
    1 1/2 cups milk
    2 cups grated velveeta cheese
    1 Tbs. grated onion
    1/2 Tbs. dry mustard
    1 tsp. Worcestershire sauce

    Topping;
    1 stick butter melted
    1 cup bread crumbs

    Cook macaroni in boiling salted water according to directions. Drain.
    Melt butter in saucepan; blend in flour, 1 tsp. salt and pepper. Add milk; cook over low heat until smooth and thickened, stirring constantly. Once thickened, add cheese, onion, mustard and Worcestershire sauce; continue to cook until cheese melts, stirring constantly. Mix sauce and macaroni.
    Pour into a greased 2 quart casserole.
    Mix 1 stick butter and 1 cup bread crumbs. Sprinkle mixture on top of macaroni. Bake for 25 minutes or until browned at 375 degrees. Makes 6-8 servings.
     
  3. cackle

    cackle Chillin' With My Peeps

    955
    0
    139
    Jul 8, 2008
    North Carolina
    Looks good but I don't have any velveeta cheese.
     
  4. camjac

    camjac Chillin' With My Peeps

    127
    0
    119
    Jun 22, 2008
    Northeast Ohio
    Too bad! [​IMG] Next time you get to the store get some and try this recipe. My DH loves when I make this!
     
  5. ams3651

    ams3651 Chillin' With My Peeps

    Jan 23, 2008
    NE PA
    I layer in a casserole, noodles, salt, pepper, butter chunks, a little flour sprinkled on and sharp cheese. Finishing with cheese on top. Mix 1 can milk with 2 tbsp of flour and pour over the top, enough to come up maybe an inch from the top (may need more) . Bake for about 30 minutes at 350 covered then uncover and back about 10 mins till golden and bubbly. You could use any kind of cheese but we like the extra sharp. My friend makes a similar recipe but she shortens the time by making a roux with the butter and flour, mixing in the milk and cheese, salt and pepper then pouring over the top of the pasta and baking 15 mins till bubble, if you want it golden on top save a little cheese to add to the top.
     
  6. HennysMom

    HennysMom Keeper of the Tiara

    I do mine using the roux method too - makes it nice and creamy that way.

    1 box macaroni shells
    3 cups milk (I substitute using 1.5 cups half n half and 1.5 cups 2% milk, creamier sauce)
    white cheddar (I use half a block, like 8 oz)
    velveeta (again, 1/2 a block, about 10 oz)
    3 tbs butter
    4 tbs flour
    salt and pepper to taste (velveeta is salty but may not be enough for you)

    you can use more cheese if you like it cheesy (I do)

    par boil macaroni noodles until almost done (al-dente), set aside (do NOT rinse!)

    Heat milk up in microwave until warm (makes for a lumpless sauce)

    make roux (melt butter, add flour and cook for about 3-5 mins soas to get the flour taste gone).

    Add warm milk to roux - cook and stir constantly soas not to burn milk or flour.

    Add cheeses and stir constantly until thoroughly melted in.

    Add macaroni noodles into mix and pour into baking dish - it will be a little soupy, but if you did your noodles right (only half cooked) they will soak up the sauce and become even creamier from the cheeses/milk mixture and finish cooking in it. It will thicken as it cooks.

    Bake in oven at 350 until cheese is bubbly and golden brown.

    I made this for Thanksgiving and it was verrrryyy good. You can also use a marscapone cheese in this and it makes it even more creamier!

    Is it fattening? YES! LOL
     
    Last edited: Nov 30, 2008
  7. Carolyn

    Carolyn Chillin' With My Peeps

    714
    11
    171
    Apr 6, 2008
    I've seen recipes that use all kinds of cheese. If you don't have velveeta you might cut up whatever you do have and make a roux like Henrysmom suggests. You can add additional milk if it seems too thick. (very strong tasting cheeses won't flavor it like traditional mac and cheese). American, cheedar, etc will give a milder taste.
     
  8. cackle

    cackle Chillin' With My Peeps

    955
    0
    139
    Jul 8, 2008
    North Carolina
    Okay here is what I ended up with and it was great. I kind of took a little from each of your suggestions. I knew I wanted eggs because that is how my mom use to make it.

    8 ounces pasta
    1/4 stick butter
    12 ounces cheese
    2 eggs
    1 1/2 cups milk
    salt and pepper

    Cook the pasta according to box.

    Layer 1/2 pasta, then top with half the butter and cheese. then repete. mix milk, eggs, salt and pepper.

    Cook at 350 for 30 minutes. Mine took a little longer. I was bad and tasted it. I thought it tasted like what my mom use to make.
     
  9. snowydiamonds

    snowydiamonds Chillin' With My Peeps

    We learned in junior high school (many years ago) how to make a white sauce so we could make variations and become good wives, although some of the boys wanted to become good husbands and too Home Ec, also:) This post made me also remember how a woman I worked with about 10 years ago asked out of the blue one day..."How do you make Shake n Bake?" I couldn't believe it...

    Nowadays there's too much tv and tv ads instead of learning and doing, I see it every day:(

    Now, if anyone remembers the recipe of hard taffy pull candy with
    ACV I'd be prepared to make some w/my grandchild! I lost my mind last year and am told it'll come back but I'm still waiting...
     
  10. cackle

    cackle Chillin' With My Peeps

    955
    0
    139
    Jul 8, 2008
    North Carolina
    Quote:Hey I lost my mind many years ago I feel the pain. Joy of cooking use to have a good pull taffy recipe. But that was like 3 versions ago. We moved 2 years ago and I still have not found my cookbooks.
     

BackYard Chickens is proudly sponsored by