Macaroni and cheese recipe?

Question

It's my dads birthday and i wanted to make macaroni and cheese for him. I need a basic recipe. Nothing to complex, i'm still a kid. And what kind of pasta and cheese should i use?

Answer 1

My recipe for THE BEST macaroni & cheese

8 tablespoons (1 stick) unsalted butter, plus more for dish
1 loaf Chicago style Italian bread crust removed and torn into ¼ inch pieces
5 ½ cups milk
¾ cup all purpose flour
2 ½ teaspoons of salt
¼ - ½ teaspoon of freshly grated nutmeg
¼ - ½ teaspoon of freshly ground black or mixed color pepper
½ teaspoon of cayenne pepper (a must)
5 ½ - 6 cups grated sharp white cheddar cheese
2 – 3 cups of smoked Gruyère cheese
1 ½ - 2 lbs elbow macaroni


1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Answer 2

In saucepan warm some milk and butter and then add grated Velveeta cheese salt & pepper and then pour over cook pasta and top with more grated velvetta and bake for 20 min on 375.Just use big elbow macaroni and always use Velveeta because it's creamy and doesn't clump and is deliscious,also you can look in the freezer deptment of your grocery store (or ask the butcher to help) and buy some frozen Chicken Kiev and cook for 45 min in the oven at the same temp and buy some good bread and a bag of salad and you have a completa meal cheap and easy!!

Answer 3

Elbow Macaroni is the most common but you can use any pasta, like the tubes, etc. Most boxes in the grocery store has the recipe printed on the package, so you can get the ingredients right there.

If you are a kid, the easiest recipe is the Kraft or Velveta boxed kind from the grocery store.... or get the frozen ones like Stouffers. That one tastes the best, and you get the "big size" for the families, and it will feed 4-6 people.

Answer 4

Ingredients
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated Parmesan



Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Answer 5

Hi, here's the recipe I got from FoodNetwork's own Alton Brown - Stove Top Mac and Cheese. If your Dad doesn't like hot sauce, eliminate 1/2 teaspoon hot sauce. Have fun cooking!

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Answer 6

you can use Kraft mac and cheese. The box tells u how to make it. its a very simple process. but since ure still a kid then it might be a problem draining the hot water off the pasta but... u could prob'ly handle it.

Answer 7

walker taylor`s answer looks good, but I'd add tomatoes to the mix (tinned is fine) to give it some extra oomph, your Dad is very lucky, good on you!

Answer 8

buy a box and the recipe is on it

Answer 9

Walkers is the one

Answer 10

Go to recipes.com there should be plenty of recipes of all varieties.