Cheese Mac – Cheese Macaroni Recipes

2 comments on this topic

1. LJ4Bama says:
   
   27. September - 12:17 pm

   You can go to ABC.com and look up the View. They usually post recipes that they use.

1. Dawna says:
   
   28. September - 9:30 pm

   Is it the one from Jessica Seinfeld’s book? I remember reading she was going to be on the view. If so it’s on her page at Oprah’s web site, along with instructions on how to do the puree.

1. Lisa says:
   
   29. September - 3:06 pm

   Creamy Macaroni and Cheese
   Makes 3-4 Servings
   1 package (8 ounces) elbow macaroni
   3 tablespoons butter
   2 tablespoons all-purpose flour
   2 cups milk
   1 teaspoon salt
   1/4 teaspoon black pepper
   2-1/4 cups (9 ounces) shredded sharp Cheddar cheese, divided
   2 tablespoons Italian-flavored breadcrumbs

   1. Preheat the oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. Cook the macaroni according to the package directions until firm; drain and set aside.

   2. In a large saucepan, melt the butter over low heat. Stir in the flour, and cook for 1 to 2 minutes.

   3. Add the milk, salt, and pepper, and cook over medium heat, until the mixture starts to bubble, stirring occasionally.

   4. Remove the mixture from the heat and add 2 cups cheese, stirring until melted. Add the macaroni; mix well then pour into the baking dish.

   5. Top with the remaining 1/4 cup cheese and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until the mixture is bubbly and the top is golden

1. Amanda P says:
   
   2. October - 10:21 am

   I am looking for the recipie too for a friend. If you get the right one, can you please e mail it to me? Thanks!!

1. Lisa says:
   
   4. October - 2:16 pm

   I didnt watch the telly, but i have my own u can try,i dont have exact measurements for it sorry, its more add to taste kinda thing. for it u need

   plain flour ( enough to make the sauce base)
   Butter
   Milk

   Smoked Cheese (100g)
   Cheddar Cheese (100g)
   Mozzarela( 200g)
   Parmesian ( 50g)

   bit of mustard powder or black pepper
   Parsely ( not essential, but makes it look good to serve to guests)

   All u need to do is, grate all of ur cheeses, and keep them seperate.melt the butter in a saucepan, when completly melted add some flour a little at a time, and stir continuasly untill u get a thick paste, add the milk (still stirring) untill u get the desired amount of sauce, the cheese will cause it to become thicker so bear this in mind,( i always make mine a little runny because then when u let it simmer u can reduce it to make it thicker) add the mozzarela cheese first,keep stirring (it will go really gloopy and gluey, this is normal!) Then add the cheddar, keep stirring making sure u dont have any big lumps, then add the smoked cheese, stirring again, when it is all smooth and melted together, taste it, then add the parmesian to taste, when u think u have the right amount of parmesian in the sauce, add a little mustard powder or black pepper, it will bring out the cheesyness of it all, keep adding till it tastes perfect to u. Dish up over maccaroni, spaghetti, chicken, or whateverelse u fancy, then sprinkle some fresh parsley over the top. enjoy, the other good thing about my sauce is that it is safe to freeze, so u can make it in bulk if u like it. I hope u enjoy this, its one of my own recipes. x

1. fuzz_bucket06 says:
   
   6. October - 4:57 am

   -salt
   -oil
   -cheeses- velveeta, monterey jack, mozerrella, yellow cheddar, whitre sharp, munster, giyer?
   -half and half milk
   -butter
   -1 dozen eggs

   1.Pre-heat oven to 350 degreesand boil elbow maceroni in a pot of boiling water along with about 2 tsps of salt and a dash of oil. (didnt say what kind)
   2.Then drain pasta completely and put it into a large bowl.
   3.Pour in yellow cheddar,white sharp,munster,anziaggo,giyer?,mozerrella, and monterey jack cheese. (it looked like about 1 1/2 cups of each). \
   4.Then put in 12 eggs, whipped up in bowl previously.
   5.Pour in (it looked like about 3 or 4 cups) of half and half milk.
   6.Add in about 3/4 cups velveeta cheese.
   7.Add a mixture of 1/2 cup melted velveeta cheese and 1/2 cup butter.
   8.Use your hand to thouroughly mix all ingredients
   9.Pour into a large dish.
   10.Sprinkle the top of the dish with about 1 cup of any kind of cheese you like.
   11.Bake in the oven at 350 degrees. (she didnt say how long, so keep checking on it until it looks golden brown)

1. Lala says:
   
   6. October - 2:26 pm

   I watched the show also and can not find the recipe on the View website. I would like to have the recipe if anyone finds it. It was in the cooks cookbook but I don’t remember her name. Thanks for any help I can get on this one. Sounds like a great sidedish for Thanksgiving.

1. Jean D says:
   
   6. October - 7:44 pm

   Here is the exact answer copied from the website:

   From The View – November 2, 2007

   Finally, from stylish shoes to sensational food—our last guest was southern-inspired chef Delilah Winder, who came straight from Philadelphia—and she may just replace the cheese-steak as the official food of Philly with her world-famous macaroni and cheese. Get a pen and paper and give your diet a rest! Here is how to make the greatest, gooiest, most belt-busting macaroni and cheese ever:

   AH HA! Macaroni and Cheese
   (Serves 12 to 16)

   Ingredients:
   2 pounds elbow macaroni
   12 eggs
   1 cup cubed Velveeta cheese
   ½ pound (2 sticks) butter, melted
   6 cups half-and-half
   4 cups grated sharp yellow cheddar cheese
   2 cups grated extra sharp white cheddar cheese
   1½ cups grated mozzarella cheese
   1 cup grated Asiago cheese
   1 cup grated Gruyere cheese
   1 cup grated Monterey Jack cheese
   1 cup grated Muenster cheese
   1/8 teaspoon salt
   1 tablespoon black pepper

   Directions:
   Preheat the oven to 325°F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still slightly al dente, about 10 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and two cups of the half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, three cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined. Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.

   The audience received a sample along with a copy of Delilah’s cookbook DELILAH’S EVERYDAY SOUL: SOUTHERN COOKING WITH STYLE.

   The recipe is posted on but not too easy to find. Go to the website and click on RECAPS then scroll to the bottom of the screen where you will find the recipe.