homemade please!!!!!!!?

Question

does anyone have a good receipe for home made Mac N cheese
that doesn't take long to make, it can feed a family of 4 with left overs for the next day...................

Answer 1

INGREDIENTS:
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.


Here's another.....

INGREDIENTS:
8 ounces macaroni
4 tablespoons butter
3/4 cup dry bread crumbs
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
1/4 teaspoon dry mustard
1 1/2 cups milk
2 cups shredded Cheddar cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Grease a 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, melt 2 tablespoons butter. Remove from heat and toss with breadcrumbs. Set aside.
In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in onions and cook until translucent. Stir in flour, pepper, salt and dry mustard. Add milk, and stir constantly, until thickened. Remove from heat and stir in cheese. Place macaroni in prepared casserole. Pour cheese mixture over macaroni and top with bread crumb mixture.
Bake for 20 minutes, or until top is golden and bubbly.

Answer 2

Hope you like this one, it's my own.
Yummyfood - Quick and easy international recipes
Baked Macaroni and Cheese Status Approved
Name Baked Macaroni and Cheese
Category Casseroles & Entrees, Pasta, Quick meals, American
Serves/Yields 6 servings
Source Kates own
Difficulty Easy
Prep. Time 15 minutes
Cook Time 45 min total
Introduction
This is so much better than the boxed stuff. I throw end pieces of cheese into a container in the freezer and when I have enough I make this dish.
Ingredients




2 cups basic bechamel sauce
3 cups shredded cheddar cheese
1/4 cup chicken stock or broth
1 tsp minced parsley
1/8 to 1/4 tsp cayenne pepper
2 tsp salt
1/2 of a one pound box of elbow macaroni(approx)
4 Tbsp butter
1 cup coarse bread crumbs



Note: The cayenne pepper doesn't really make this dish hot, but it gives a nice flavor.


Directions
Step: 1 In a large sauce pan, heat bechamel and chicken stock slowly over low heat.When hot, add cheese and stir until melted and smooth. Add parlsey and set aside. In a large pot, bring water to a boil. Add 2 tsp salt and macaroni.Cook until al dente. Drain but do not rinse.In a skillet melt butter over medium heat.Add bread crumbs and stir to coat evenly. Set aside.Add cheese sauce to drained macaroni and mix well. Pour into a large buttered casserole dish.Sprinkle with buttered bread crumbs. Bake uncovered for 30 minutes at 350.


Time submitted: Monday, June 06. 2005 at 20:11:28
Contributed By: Kate


This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id367.html

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Answer 3

Ooooo. My mom use to make me homemade Mac N Cheese. I liked it alot too. Ummm. Let's see. I know that she bought a box of the elbow noodles.....boiled them. And then she mixed it with real shredded cheese and put it in a glass dish and baked it in the oven for a while...just until the cheese is good and melted. Then she would take it out and put some kind of crumbles over the top. bread crumbs?? I think thats what it was. Sorry If this isnt detailed enough. I just know it was delicious and quick. And writing this just made me hungry.....lol.
Hope I helped!!
(=

Answer 4

this is our family southern style macaroni & cheese:
cook 1 box of elbow macroni, drain and pour into your
baking dish, in mixing bowl add 3 or 4 eggs, salt and
3 cups milk, stir well and pour over macaroni (the milk should
just about cover the macaroni, if needed add some more)
bake this for 30-45 min in 350 oven and check it, the egg/milk
mixture should set up like gelatin, then add grated cheddar
cheese (or your fav) return to oven to melt - then serve

Answer 5

Marvelicious Mac and Cheese

2 cups (7 ounces) uncooked elbow macaroni

21/2 cups fat-free milk

1 tablespoon butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon dry mustard

2 cups shredded reduced-fat sharp Cheddar cheese

1/2 cup shredded reduced-fat sharp cheddar cheese, optional

Preheat oven to 375 degrees. Cook macaroni according to package directions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.

Transfer mixture to a greased 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional). Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.


Stove-Top Macaroni and Cheese

2 large eggs

12-ounce can evaporated milk

1/4 teaspoon Tabasco sauce

2 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

1/2 pound elbow macaroni

4 tablespoons unsalted butter

12 ounces Cheddar, American or Monterey Jack cheese, grated (about 3 cups; use mild or sharp Cheddar, as desired)

Toasted bread crumbs or crumbled saltine crackers

Mix eggs, 1 cup evaporated milk, Tabasco sauce, 1/2 teaspoon salt, pepper and dry mustard in a small bowl and set aside.

Meanwhile, heat 2 quarts water to boil in a large heavy-bottomed saucepan or Dutch oven. Add remaining 11/2 teaspoons of salt, and the macaroni; cook until almost tender, but still a little firm to the bite. Drain and return the macaroni to the pan over low heat. Add butter and toss to melt.

Pour the egg mixture over the buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining evaporated milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs or crumbled saltine crackers.

Makes 4 main-course servings or 6 to 8 side-dish servings.

Answer 6

buy a block of Velveeta. it makes great mac and cheese. all you need is milk and the cheese and pasta. if you are willing to try something different, put a can of rotel in it to make it a little spicy.

Answer 7

yep go to google and look it up.