Mac and cheese recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Jennyhaschicks, Dec 19, 2008.

  1. Jennyhaschicks

    Jennyhaschicks Chillin' With My Peeps

    May 3, 2008
    Maine
    Does anyone have a wonderful, home made mac and cheese recipe they would share?
    Nothing with Velveeta please though. [​IMG]
     
  2. seminolewind

    seminolewind Flock Mistress Premium Member

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    Sep 6, 2007
    spring hill, florida
    Handed down from Grandpa
    8 ounce box of elbows
    8 ounces of Velveeta cut into cubes
    one quart of milk, make sure it covers the noodles, one quart
    pepper
    half a stick of butter cut into pats

    put everything together over cooked elbows, oven for 1 hour at 350, should bubble and get a bit brownish on top. The best. Let it sit for a bit when done.
     
    Last edited: Dec 20, 2008
  3. cozycritters

    cozycritters Chillin' With My Peeps

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    Mar 4, 2008
    Tucson, Arizona
    I'm gluten intolerant-- so, I make a cheese sauce from steamed cauliflower, a little cream, and cheddar in the blender and put it over gluten-free noodles-- It's really good [​IMG]
     
  4. bUg_Farm

    bUg_Farm Chillin' With My Peeps

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    Oct 24, 2008
    On a mountain
    I'm sworn to secrecy with my Grandmother's southern baked mac and cheese. But, I'll find one really close for you and post it.
     
  5. BFeathered

    BFeathered Chillin' With My Peeps

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    Aug 29, 2008
    North Texas
    2 cups macaroni (uncooked)
    boil til al dente
    In a 2qt casserole dish (greased) layer macaroni with shredded cheese of your choice (we like a combo of sharp cheddar, cheddar/jack and swiss)
    sprinkle lightly with salt and pepper at each layer
    alternate mac and cheese layers, saving enough cheese to top
    thoroughly for a nice "crunchy" top.
    Pour about 1 1/2 cups milk (add a beaten egg if you like) over the mixture to let soak through.
    Sprinkle generously with paprika.
    Bake covered in 350 oven for 30 min.
    Remove cover and bake for an additional 15 min.
    * this is not a sloppy/saucy recipe. It's quite firm and will stay together in a "block" when cut. Add more milk or make a bechamel sauce if you like it saucy.

    Hope this works for you! Blue box is banned at my house!
     
    Last edited: Dec 19, 2008
  6. freshegg

    freshegg Chillin' With My Peeps

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    May 15, 2008
    greenfield,ma
    I have ome in the oven now boil 1 lb elbows melt 2 table spoons butter in a sauce pan slowly add 1/4 cup flour then slowly stir in 2 cups of milk until its hot then add 8 - 12 oz cheese stir til melted. dump cheese sauce over elbows in a casserole pan crunch up ritz crackers over the top sprinkle with pepper and bake at 350 til it looks done prob 30 minutes. we like xtra sharp white chedder cheese or four cheese
     
    Last edited: Dec 19, 2008
  7. portlandpeeps

    portlandpeeps Chillin' With My Peeps

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    Apr 13, 2007
    Portland Oregon
    Since mac and cheese has always been one of the five foods my daughter will eat, I have several recipes. Here's the latest one I've made that we really like:

    Macaroni and Cheese (with smoked cheese)

    Smoked gouda is particularly good for this dish, but smoked cheddar also yields delicious results. For good old all-American macaroni and cheese, use elbow-shaped noodles and substitute a mild cheddar for the smoked cheese.

    Makes 8 main-course servings

    4 cups low-fat milk
    3 tablespoons plus 1 teaspoon butter
    1 medium, onion, coarsely chopped
    3 tablespoons flour
    1 tablespoon dry mustard
    ¼ teaspoon cayenne pepper
    ½ pound smoked cheese, shredded
    1 cup coarse dry bread crumbs
    1 pound dried pasta

    Recommended pasta: elbows, penne, or other tubes

    Put several quarts of water on to boil for the pasta. Preheat oven to 375° F about 30 minutes before you are ready to bake the casserole. Warm the milk in a saucepan over very low heat. Melt 3 tablespoons of the butter over low heat in a separate heavy-bottomed saucepan or skillet. Add the onion and stir and sauté 3-4 minutes, until it begins to get limp. Add the flour and mustard and stir another minute or two, then stir in the warmed milk and cayenne. Turn the heat up to medium and cook 5-7 minutes. Add the smoked cheese and cook 3 minutes longer. The sauce will thicken slightly, but do not expect a really heavy sauce consistency. Meanwhile, cook the pasta until almost tender. You want the noodles to be still somewhat firm because they will finish cooking in the oven. Drain thoroughly. Rub a 3-quart baking dish with the remaining 1 teaspoon butter. In a large bowl, toss the pasta with the cheese sauce, then transfer to the baking dish. Combine the bread crumbs with the Parmesan and distribute this mixture evenly over the top of the casserole. Cover and bake 30 minutes, then remove cover and cook 5-10 minutes longer, until topping is crisp.

    Let stand at room temperature 10 minutes before serving.
     
  8. bUg_Farm

    bUg_Farm Chillin' With My Peeps

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    Oct 24, 2008
    On a mountain
    http://allrecipes.com/Recipe/Baked-Macaroni-and-Cheese/Detail.aspx

    INGREDIENTS
    1
    (12 ounce) package macaroni
    1 egg
    2 cups milk
    2 tablespoons butter, melted
    2 1/2 cups shredded Cheddar cheese
    salt and pepper to taste



    DIRECTIONS
    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
    In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
    Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
    Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
    Bake uncovered, for 30 to 40 minutes, or until the top is brown.


    My edits on this recipe:
    I would cut out the egg and butter. Mix all the the elbows and some of the milk in a separate bowl. Depending on how rich you want it - you can use evaporated milk, 1/2 and 1/2, whole milk, skim milk. (I actually use 2 types of cheddar and 3 types of milk) Add the cheese in parts. ( You may want to use more cheese than listed) Add mixture to the baking dish. ( I don't grease mine) Then pour remaining milk over the top. (You wind up adding a lot more milk than you might think. This helps cook the rest of the macaroni and is what thinkens it all up. I add cuts of butter to mine on the top and in the middle. I also top with cheese. I bake at 350 for about an hour (if you put it in a large bowl). Don't fill it up too much as it will simmer over the top. I cover when I cook it and remove the cover about 15 minutes before end of cooking. After out of oven - let it sit about 10 minutes to firm up completely.
     

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