How do you make your homemade (not boxed) mac and cheese?

Answer 1

Homestyle Mac and Cheese

1/2 lb macaroni
1/4 cup butter
3 tablespoons flour
2 cups milk, 1% lowfat
1/2 lb low-fat cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 lb sharp cheddar cheese
1 cup fresh breadcrumbs
2 tablespoons butter, melted
2 tablespoons chopped fresh parsle

Preheat oven to 400 degrees Fahrenheit.
Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.
Drain pasta well.
While the mac is boiling, melt the 1/4-cup butter in a large pot.
Whisk in the flour.
Over med heat, whisk until smooth and bubbly (only about a minute).
Stir in milk, cream cheese, salt, pepper& mustard.
Keep cooking and stirring until sauce is thickened-- about three or four minutes.
Cut the block of cheddar into half-inch cubes.
Add drained macaroni and cubed cheddar& combine well.
Pour into a casserole sprayed with Pam.
In a small bowl, combine the remaining ingredients and sprinkle over top.
Dust with paprika if desired.
Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.

Answer 2

My favorite is Rachel Ray's Macaroni and Cheddar Cheese.

Macaroni and Cheddar Cheese Recipe courtesy Rachael Ray



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 entree servings, 8 side servings


1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.


The good thing about this recipe, besides being delicious, is that you can mix and match what kinds of cheese you use. I generally stick with the white cheddar and use mozzarella and sometimes colby/monterey jack combo. :)

Answer 3

Mac and Cheese II
Submitted by: Kristin
Rated: 4 out of 5 by 30 members Prep Time: 20 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 5 Minutes
Yields: 4 servings
"Whip up a quick and easy white sauce with butter and flour, toss in Cheddar cheese and processed cheese and bake with macaroni for a deliciously creamy main dish for two or side dish for four."
INGREDIENTS:
8 ounces elbow macaroni
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food

DIRECTIONS:
1. In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
2. In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
3. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
4. Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Answer 4

Macaroni and Cheese Recipe

Ingredients:

5 cups cooked macaroni
(approx 4 cups uncooked)
5 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups milk
2 cups shredded mozarella cheese
4 cups shredded cheddar cheese

Cook the macaroni until done as usual.
Do not overcook it. Drain macaroni in
strainer.

Place macaroni, butter, salt,pepper,
milk, mozarella cheese, and 3 cups of
cheddar cheese in casserole dish. Mix
eggs in a bowl first and then stir into
mixture.

Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.

Uncover and add extra cup of cheddar
cheese across the top. Bake uncovered
for another 15 minutes.

Answer 5

i love handmade Mac and Cheese. despite the indisputable fact that, I grew up contained in the South, the position lets make something so easy into an complete meal. no one ever made it the same way. i'm able to't bear in mind the way it changed into made in my substantial different and little ones, because it really is been particularly a lengthy time period on account that I moved out. I bear in mind reliable high quality elbow macaroni, a tremendous number of exact butter, quite a few diverse kinds of cheese (velveta to provide the creamy consistency, cheddar to make the flavour slightly better sharp), and milk to make the consistency creamy. Then there have been casserole-style Mac and Cheese issues... those are ok yet no longer my favourite. Now i want some, too. it really is been continuously on account that i have had a reliable, handmade Mac & Cheese... no longer on account that I moved up North.

Answer 6

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.

In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.

Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.

Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.

Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

Answer 7

make some mac like usual, drain, mix some pepper, and a can of stewing tomatoes(herb and spices) shred some cheese of your choice and bake in oven until cheese is melted.....you can also add some pepperoni and sausages for the meat lovers r veggies for the sometimes vegetariens///