Cheese Mac – Cheese Macaroni Recipes

2 comments on this topic

1. Melmac says:
   
   17. July - 10:04 pm

   Cook a 1 Pound box of macaroni as directed on the box, drain and set aside. In a saucepan melt 3 Tbsp butter over medium low heat and stir in 3 Tbsp flour, and salt and pepper to taste. Stir in about 1 1/2 cups milk and 1 cup shredded cheese, continue stirring for 4 -10 minutes til thickened but not too thick. Pour macaroni in 9×13 pan and mix with sauce, bake at 350 for about 30 minutes

1. Paula M says:
   
   20. July - 2:51 am

   Baked Mac & Cheese

   1 16 oz. box elbow macaroni
   1 big block of Sharp Cheddar cheese (you could use shredded if that’s all you have)
   Spray Pam
   1/2 stick butter
   Approximately 1/2 C milk (any kind)

   Preheat oven to 350 degrees F (175 degrees C). Cook macaroni according to box directions. Slice cheese while macaroni is cooking. Spray a 13×9 inch glass baking dish with Pam. Layer half of the cooked macaroni in the baking dish. Cover with slices of cheese. Put little pats of butter on the cheese. Spread the remaining macaroni over this layer. Cover with slices of cheese. Put little pats of butter on the cheese. Pour milk over the entire dish until you see about 1/4 inch in the bottom of the pan. This is why you need a glass baking dish. Bake in oven for 40 minutes or until bubbly and golden on top.

   Or you can make a cheese sauce…Here is how I do it:

   Ingredients:
   2 tablespoons butter
   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 cup shredded Monterey Jack/Colby cheese

   Directions:
   Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium saucepan over medium heat. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens. 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. To the milk mixture add the cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

1. Mizz SJG says:
   
   21. July - 2:51 am

   The recipes above are fantastic, and for a really quick mac n cheese fix…believe it or not, Velveeta and pasta tastes great

   Boil a box of elbow macaroni in 6 cups water. Drain. Add pasta and 8oz cubed Velveeta back to pot and stir over low/med heat until melted. Add chopped fresh cooked bacon, diced onions, and diced green bell pepper fo crunch…yum.

1. Sugar Pie says:
   
   21. July - 10:07 pm

   Baked Macaroni & Cheese

   ½ cup heavy cream
   ½ cup milk
   3 Tbsp butter
   2 Tbsp flour
   1 lb. macaroni, boiled al dente, according to pkg. directions
   1½ c ups yellow cheddar cheese, shredded
   1½ cups Muenster cheese, shredded

   Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking — if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top — 25-30 minutes.
   ———————

   Jerry’s Custard-Style Macaroni & Cheese

   1 (16 oz.) pkg. elbow macaroni noodles, cooked according to package directions, hot
   1 cup (2 sticks) butter
   2 (8 oz) pkgs. shredded sharp Cheddar cheese
   4 large eggs, lightly beaten
   2 (12 oz) cans evaporated milk
   ½ tsp. kosher salt
   ¼ tsp. ground black pepper
   1 (8 oz) block mild Cheddar cheese, thinly sliced

   PREHEAT oven to 375ºF. Light grease a 13”x9” baking dish; set aside
   IN A LARGE BOWL, combine hot macaroni, butter and shredded cheese, stirring until cheese is melted. Spoon mixture into prepared baking dish.
   IN A MEDIUM BOWL, combine eggs, milk, salt, and pepper. Pour over macaroni, stirring to combine.
   COVER macaroni with sliced cheese.
   BAKE for 1 hour or until cheese is lightly browned.

   –Taste of the South, Oct./Nov. 2008

1. yowza says:
   
   25. July - 4:34 am

   3 – 4 slices of hearty white sandwich bread, torn into large pieces

   8 tablespoons unsalted butter, 4 T melted

   1/4 cup grated Parmesan cheese

   salt

   1 pound elbow macaroni

   5 tablespoons all-purpose flour

   3 (12-oz) cans evaporated milk

   2 teaspoons hot sauce

   1/8 teaspoon ground nutmeg

   1 teaspoon dry mustard

   2 cups shredded extra-sharp cheddar cheese

   1 1/4 cups shredded American cheese (block American cheese from the deli counter is best, as prepared wrapped singles result in a drier mac & cheese)

   3/4 cups shredded Monterey Jack cheese

   1. adjust oven rack to middle position and heat oven to 350. pulse bread, melted butter & Parmesan in food processor until ground to coarse crumbs. Transfer to bowl.

   2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water & cook until al dente, about 6 minutes. Reserve 1/2 cup cooking water, then drain and rinse macaroni in colander under cold running water.

   3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour & cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, & 2 teaspoons salt & cook until mixture begins to simmer & is slightly thickened, about 4 minutes. off heat, whisk in cheeses & reserved cooking water until cheese melts. Stir in macaroni until completely combined.

   4. Transfer mixture to 13×9 inch baking dish & top evenly with bread crumb mixture. Bake until cheese is bubbling around edges & top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.