20 Sep
I am looking for a good baked mac and cheese recipe?
Posted in Cooking & Recipes on 20.09.09 by Merlyn
Jennifer S asked:
My grandmother made the best baked mac and cheese. I have tried so many different recipes on cooking websites and none were really that good. Any good ideas?
2 comments on this topic
21. September - 8:14 pm
This recipe appears in the Allrecipes “Tried & True Quick & Easy” cookbook.
Chuck’s Favorite Mac and Cheese
Submitted by: Carla
Rated: 4 out of 5 by 335 members
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Yields: 6 servings
“Macaroni is mixed with shredded Cheddar, Parmesan, cottage cheese and sour cream, then topped with bread crumbs and baked.”
INGREDIENTS:
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.
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This recipe appears in our “Allrecipes cookbook”.
Four Cheese Macaroni
Submitted by: Kimberly
Rated: 4 out of 5 by 372 members
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Yields: 6 servings
“A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.”
INGREDIENTS:
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. 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 well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
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Mom’s Favorite Baked Mac and Cheese
Submitted by: Athenia
Rated: 4 out of 5 by 63 members
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 6 servings
“Elbow macaroni is baked with a creamy sauce of sharp Cheddar cheese, American cheese, milk, butter, onion, and dry mustard. You can top this dish with more cheese and bread crumbs, if desired.”
INGREDIENTS:
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into
strips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
24. September - 5:03 am
Mac ‘N Cheese with Bacon and Cheese
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
25. September - 9:41 am
It’s not the recipe that’s bad, they are all basically the same. Making the white sauce, adding the cheese etc etc. What you need to do is use an old, sharp cheddar. That’s where all your good flavour comes in. Try it and see the difference.
28. September - 5:28 pm
SAUSAGE MACARONI AND CHEESE
9 tablespoons unsalted butter
1/2 pound elbow macaroni
1 pound homemade-style spicy sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1 tablespoon Essence, recipe follows
4 teaspoons minced garlic
1/2 teaspoon anise seeds
1/2 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
3 cups grated sharp cheddar cheese (8 ounces)
1/2 cup fine dry bread crumbs
Preheat the oven to 350 degrees F.
Butter a large casserole dish with 1 tablespoon of the butter and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.
Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.
In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let rest for 5 minutes before serving.
1. October - 6:54 am
Baked Macaroni and Cheese
Ingredients:
3 cups Uncooked elbow macaroni
1/2 cup Margarine
1/2 cup All-purpose flour
2 cups Milk
1 pound Shredded cheddar cheese
1 can diced tomatoes
Directions:
Preheat oven to 375′F. Cook macaroni as directed on package; drain and set aside. Melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Reduce heat and simmer until thickened, about 1 minute. Add cheese and tomatoes. Stir until cheese is melted, remove from heat. Stir macaroni into cheese sauce. Transfer to an ungreased 9×12″ baking dish. Bake uncovered 30 minutes or until heated through. Note: Try using stewed tomatoes instead of regular tomatoes, it gives it more of a flavor.
2. October - 10:13 am
the ultimate baked mac’n cheese:
12 tablespoons (1-½ sticks)
unsalted Tillamook butter, plus
more for dish
3 cups (about ½ loaf) good white crusty bread, cut into ¼ to ½ inch pieces
4 cups (1 quart) half & half
1 cup milk
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon ground or whole red pepper flakes, or to taste
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg or ½ teaspoon dried
2 cups Tillamook Vintage White cheese, shredded
2 cups Tillamook Sharp Cheddar cheese, shredded
2 cups Tillamook Swiss cheese, shredded
1 ¼ cups romano cheese, shredded
1 pound penne rigate (large macaroni tubes with grooves)
Preheat oven to 325°. Have half & half and butter at room temperature. Butter and set aside a 9″ x 13″ casserole dish. Place bread in a medium bowl. In the microwave, melt 4 tablespoons butter and ½ teaspoon garlic powder. Pour butter into the bowl with bread and toss. Set bread crumbs aside.
Melt 6 tablespoons butter in a large saucepan (enough to hold 10 cups) over medium heat. When butter melts, add flour. Cook, whisking, for 1 minute. While whisking, slowly pour in milk and add 1-½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon red pepper, ½ teaspoon garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in 2 cups Tillamook Sharp Cheddar, 1 cup Tillamook Vintage White, 1 cup Tillamook Swiss and 1 cup romano; set cheese sauce aside. Blend the remaining cheese together.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is just slightly undercooked. Transfer macaroni to a colander, rinse under cold running water and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir the cheese sauce into the macaroni.
Pour mixture into the casserole dish. Sprinkle the remaining 1 cup Tillamook Vintage White Cheddar, ½ cup Tillamook Swiss and ¼ cup romano, add bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes.
or the easier recipe
8 ounces elbow macaroni
3 quarts boiling water
3 tsp salt
2 Tbl butter
2 Tbl flour
1 cup evaporated milk
1 cup water
1 egg, beaten
1 tsp salt
1/2 pound sharp cheese, grated
Drop macaroni into rapidly boiling water, add the 3 tsp salt and cook 10-14 minutes or until tender. Turn into colander to drain. Run hot water through to rinse well.
Melt butter, blend in flour, and add milk and water. Stir over direct heat until sauce boils and thickens. Then stir in egg, salt and grated cheese, and stir until cheese is melted. Arrange macaroni and cheese sauce in layers in a buttered casserole, and bake in a moderate oven (400°F) until toasted on top, 10 to 15 minutes.
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4. October - 11:34 pm
Kraft Dinner! It’s easy to make and fast, and dot to mention delicioous… it will look as if you had made it!