Best macaroni and cheese recipe.?

Answer 1

Everyone has different tastes when it comes to Mac n' Cheese... I make Baked Macaroni which is requested regularly... but the recipe is a big family secret so I won't share HOWEVER... here are some pointers to making your own favorite recipe:

1. Baked is better than just melted in a pot. Cheese gets all good and crispy on top. Even crispier is you put a layer of butter on it (but then you have the fat so...)
2. Sharper cheese lose some of their intensity after baking and provide a brilliant contrast with milder varieties and the noodles.
3. Wider noodles (like ziti or rigatoni) add more depth to the dish and complicated shapes hold on to cheese better. Think of macaroni as generic for pasta, you don't HAVE to use macaroni.
4. For a creamier dish, try cooking the pasta only halfway before baking and then fill half the baking pan with milk (whole, lowfat, or nonfat even). The milk makes the pasta seem creamier and fuller. Makes it real hardy comfort food.
5. Use the cheeses YOU love. If your two favortie cheeses are parmesan and swiss, then try it! Make a bunch of small dishes with different combinations and decide which you like best!


As for my recipe... you'll have to come visit to try it. GOOD LUCK!!


P.S. Looking at prior responses I'd like to add... please don't use Velveeta or any other "cheese food." Ultimately, the preference is yours but... ech.

Answer 2

Sauce: 2 cups of milk a million Heaped Tablespoon of undeniable flour a million a million/2 - 2 cups of grated hard cheese a million/2 teaspoon salt a million rounded teaspoon warm English mustard Pinch of cayenne pepper 2 oz..s butter approach. position in pan and combine properly the milk , flour, salt, cayenne and mustard, then position over a average warmth and stir continuously till thickens. upload butter and save stirring. Take off warmth and upload cheese - save stirring till cheese melts. in the period in-between you're able to have cooked your macaroni elbows till al dente and drained . Now blend macaroni into the sauce- position in an ovenproof dish - sprinkle with some extra grated cheese and grill till browned. you could eat it without grilling or including extra cheese yet is nicer in case you do grill. it is a hardship-free recipe with particularly a chew and everyone who has tried it, likes it, even those which aren't to any extent further keen on macaroni cheese. secret to the sauce is save stirring in the different case it is going lumpy or catches on the bottom of the pan. is large with some chopped cooked Sir Francis Bacon and tomatoes extra or as a part serving.

Answer 3

on the back of the box of San Giorigo elbow noodles!!! Oh my gosh that makes me hungry thinking about it.... It is the best mac and cheese I have ever had!!! I use really good sharp cheese too and before I put it in the oven I sprinkle it with paprika which gives it a great color!! And I love when the top gets crispy!!! Hey what time is dinner?

Answer 4

This is a wonderful macaroni and cheese. I make it every time I have company over and I need a pasta dish. It is a Martha Stewart recipe and everyone who has tasted it has asked for the recipe.

Macaroni and Cheese

Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.


8 tablespoons (1 stick) unsalted butter, plus more for dish

6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper, or to taste

4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)

2 cups grated Gruyère cheese(about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)

1 pound 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 5

I was on a similar quest recently....Here is the recipe I found and love. I think it is awesome - the ultimate comfort food. The dry mustard adds the perfect little twist that makes the casserole just so good, but you can't quite put your finger on what makes it better than the rest. I am a fan of Allrecipes as many others have suggested above, but there wasn't anything quite like this on the site. Try this one - you won't be disappointed!

http://southernfood.about.com/od/macaroniandcheeserecipes/r/bl30629.htm

Answer 6

for a large crowd the best recipies is this...1 pound of sharp cheddar cheese and one pound of mild cheddar cheese ...cut in bite size blocks and put in a casserole dish add one half stick of butter to the cheese and set aside. Boil your maccaroni noodles til done completely. Drain. Pour the hot noodles over the chesse and butter and mix. add one egg to this cheese and noodle mixture to hold it together. Salt and pepper to taste. Cover the noodle and cheese mixture with milk and bake on 350 degrees for one hour or until the casserole is firm and cheese is bubbly. this recipie is so simple yet sooooooo good!!!

Answer 7

Boil macaroni

spray glass baking dish with non stick spray

put small layer of mac in dish, layer shredded cheese on top, salt and pepper,

repeat till mac is gone or dish is full, i usually do about 3 layers.

pour 1 "small" can of condensed milk over mac and cheese, bake at 350 degrees for approz 45 - 1 hour until top is kind of hard and crusty. enjoy

Answer 8

The Kraft version right out of the box.. I recommend the 4 cheese flavor!!!

Answer 9

Goeswithapples,

This is the most amazing recipe ever. Wow. You've got to try it. (I like using little pasta shells instead of macaroni, but either way you'll be hooked)

http://pasta.allrecipes.com/az/ChcksFvritMcndChs.asp

Answer 10

Go to www.allrecipes.com - they have several good recipes. In fact, I just printed one out last night: The one for "Kicked Up Mac and Cheese". It sounds great!