Cheese Mac – Cheese Macaroni Recipes

2 comments on this topic

1. sway_26 says:
   
   31. August - 9:06 am

   Well you could make it homemade and use different types of cheeses.

1. 511@ says:
   
   1. September - 4:59 am

   Real velveeta, sliced into cubes!

1. diamantes_louvie says:
   
   2. September - 12:02 am

   i just cook the ones i get from walgreens or wal-mart or any store

1. CountryLady says:
   
   2. September - 12:20 am

   A dash of Tabasco sauce or any hot pepper sauce adds some zing. Chop up some onions or garlic to toss in.

1. libby l says:
   
   5. September - 11:08 am

   I sometimes like to cut pepperoni and add it a 1 can of drained Italian style diced tomatoes

   or you can add some diced ham

1. chesney says:
   
   5. September - 8:10 pm

   I use evaperated milk instead of reg. milk

   I also add tuna or chicken breast from a can when I’m in the mood

   I season it with salt, pepper, and paprika

   Use Land O lake butter

1. LX V says:
   
   8. September - 9:36 pm

   One word:
   Bacon

1. dan the great says:
   
   12. September - 2:02 am

   add some black pepper, and maybe some worcester sauce!

1. Bippetyboppetyboo says:
   
   13. September - 5:06 am

   extra cheese mmmmmm

1. Peter H says:
   
   16. September - 2:11 am

   You can do the following with packaged M&C:

   1. Stir in 1 cup chopped ham and 1 can of cooked peas for a ham-noodle mac.

   2. Sautee 1 lb of ground beef with a package of taco seasoning and add it to the pasta for a Mexican mac. You can also add 1 can of drained diced tomatoes for a kick.

   3. Stir in 1 can of drained tuna, 2 heaping tablespoons of flavored mayonnaise and refrigerate for a cool tuna mac.

   Bon appetit!

1. purplepassion says:
   
   17. September - 4:41 pm

   A little mustard and/or hot sauce, make sure to use evaporated milk not regular if you can.

1. desperateinoklahoma says:
   
   20. September - 10:25 am

   I found this recipe on allrecipes and it is the best my family eats it up.

   Creamy Mac and Cheese
   INGREDIENTS
   1 tablespoon salt
   1 pound elbow, shell or other bite-size shaped pasta
   2 (12 fluid ounce) cans evaporated milk
   1 cup chicken broth
   3 tablespoons butter
   1/3 cup flour
   1 1/2 tablespoons Dijon mustard
   1/2 cup grated Parmesan cheese
   Freshly ground black pepper
   1 pound grated extra-sharp cheddar cheese
   DIRECTIONS
   Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
   Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
   Add drained pasta to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

1. Lisa C says:
   
   23. September - 4:13 am

   I always add a bit of finely chopped onion, maybe 2 tbsp, to my mac and cheese – it’s not enough to really taste oniony, but just enough to add some depth to the flavor. Onion and cheese go SO well together.

   Also be sure to salt the water that you cook the pasta in. It doesn’t sound like much of a change, but it makes a HUGE difference in flavor.

1. Christie E says:
   
   24. September - 8:24 am

   1-16oz box of medium shells
   2- cups of diced velveeta cheese(or more for cheesiness)
   1/2 cup of milk
   1/4 cup of margarine
   1 can of diced tomatoes
   1 pound of ground beef cooked and drained

   Boil up the shells and drain. In pan with shells, add diced velveeta, milk, and marg. Mix until velveeta is totally melted. Add can of tomatoes and the cooked ground beef.
   Mix well
   Top with some shredded sharp cheddar cheese.

   Serve.

   VERY GOOD….

   If you just want to jazz up boxed mac and cheese:
   a cup or so of shredded sharp cheddar
   a few dashes of chili powder
   a can of tuna
   a can of whole kernel corn
   a can of green beans
   a pound of cooked ground beef
   salsa and sour cream.

1. linney says:
   
   27. September - 10:33 am

   dont use milk just use the butter.
   add more cheese

1. carly says:
   
   1. October - 12:49 am

   buttered bread crumbs on top is nice.

1. Adelaides_Angel says:
   
   2. October - 5:35 pm

   Interested in an on going recipe swap?

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   this is not spam but something fun to share your favourites with someone who wants to teach you their favourites!!
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1. dogfan says:
   
   5. October - 12:57 am

   You could use some paprikka.Or maybe some steamed broccilii?

1. stephen k says:
   
   7. October - 5:42 pm

   If you put your mind to it u could come up with 5 diff ways at least.
   Here’s 1:-Add smoked cheese(grated)&Vintage (or older)Cheddar.
   Some smoked Bacon(Chopped), chopped smoked sausages (eg Hungarian Csabai,Hungarian Debricziner,Chorizo,Salpicao or any you can buy in your good Continental Deli.
   Chopped Red/Yellow/Green Capsicums (Bell Pepper to you),Chooped Onions, Chopped Garlic(heaps, no garlic breath after garlic is cooked),and/or any other Vegies you like.
   In a pan or skillet fry the Vegies in Oil along with the meats(add garlic last) until onions become translucent or golden in colour(any darker than that it becomes bitter).
   NB.Add the extra Cheeses whilest cooking the prepared M&C.
   Good luck and Bon Appetit.

1. Eviechatter says:
   
   9. October - 10:09 am

   I use a mixture of sharp cheddar and velveta, It’s creamy and tangy.