who has the best recipe for baked macaroni and cheese?

Answer 1

Cook your macaroni before hand. Follow the package directions. Grate your cheese COURSELY. And mix at least 3 of your favorite cheeses together. Add a tablespoon or two of garlic butter for extra flavour. And top with grated dry parmesan...this gives it an extra zip. Cook uncovered at 350 degrees Fahrenheit for 20 to 30 minutes, or until cheese is bubbling and browning. Remove from oven. LET SET FOR AT LEAST 10 MINUTES before serving...this will allow the cheese to gel a bit. Enjoy!

Answer 2

Oh... I love GOOD macaroni and Cheese: This below will make about enough for four people.. depending on how much you eat of course.

Ingredients:
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 cup sour cream or plain yogurt
1/2 cup finely chopped onion
1/2 cup chopped celery
2 cups grated Cheddar cheese

Directions:
Cook pasta and drain.

In a medium saucepan, melt the butter. Stir in the flour, then gradually stir in the milk. Heat and stir until thick.

Remove from heat and stir in the sour cream, onion, celery, 1 1/2 cups of the cheese, and the pasta.

Put the mixture in a 2 quart casserole dish. Sprinkle the remaining 1/2 cup cheese over top. Bake at 350 degrees F. for 45 minutes.

Answer 3

The best mac and cheese ever!

1 lb of elbow macaroni
1/4 cup of sharp cheddar shredded
1/4 cup mild cheddar shredded
1/4 cup jack cheese shredded
1/4 cup Munster cheese shredded
8 oz Velveeta cubed
2 cups half and half
2 eggs beaten
salt
fresh black pepper
4 tablespoons of butter

preheat oven to 350

Butter a casserole dish with 1 tbls of butter, set aside

in a large pot bring 6 quarts of water to a boil. Add the macaroni. Cook for about 6 min. DO NOT COOK ALL THE WAY THROUGH. Will finish cooking in oven.

Drain the pasta.

In a large bowl, add the pasta, eggs and half and half and mix. Next add each cheese and mix together. Add salt and pepper to taste. Pour into the casserole, top with the remaining butter and put in pre-heated oven. Bake for 30-45 min. Or until you see the cheese bubbling and browning on the top. Enjoy!!

Answer 4

This was my grandmother's and everyone that has eaten it has loved it.

(PS you can also cut the recipe in half if you have a smaller family)

16 oz cooked elbow macaroni
1 pound cubed colby jack cheese
1 pound shredded cheddar cheese
1 stick butter
2 1/2 cups whole milk
1 teaspoon salt
1 teaspoon pepper

Mix all ingredients with the hot macaroni. Pour into a glass baking dish and bake at 375 for 30 to 40 minutes.

I always cover mine while baking. It keeps the macaroni soft. Take cover off last 5 minutes if you want it to be browner.

Enjoy!

Answer 5

Cook you macaroni until done. Place a layer of macaroni in a baking dish. Then one layer of saltine crakers plus a layer of chedder cheese. Repeat once. Pour milk 3/4 full. Bake at 350 degrees about 30 to 40 minutes. Keep a close eye and take it out before it gets dry. It's my 86 year old mothers recipe and it's the best.

Answer 6

There is a recipe that includes sour cream. After cooking the macaroni, stir in a cup or two of sour cream. This recipe also had tuna (but you could leave it out), you layer the noodles mixed with sour cream, then a layer of cheddar cheese, the tuna and repeat ending with grated cheese on top, then bake (I don't remember temperature, 350? for 20 to 30 minutes to let it combine and get a crust. I like this because it is very moist and the sour cream is a good touch. I have made it both ways with and without tuna. Great both ways.

Answer 7

BAKED MACARONI AND CHEESE

1 (7 oz.) pkg. macaroni, cooked & drained
2 c. creamed cottage cheese
2 c. sour cream
1 egg, slightly beaten
2 c. Cheddar cheese, grated
Salt & pepper to taste
1/2 c. bread crumbs
Paprika

Mix all ingredients well and pour into buttered casserole dish. Top with bread crumbs, dot with butter and sprinkle with paprika. Bake at 350 degrees for 45 minutes.

Answer 8

I saved this one and it looks delicious!

Mac & Cheese Recipe 2

·1 Tbsp. olive oil
·1 small yellow onion, diced
·1 lb (1 box) Ziti macaroni
·1/4 cup butter
·1/4 All-purpose flour
·1 cup milk
·1 Tbsp. Dijon mustard
·1/2 cup heavy cream
·2 cups Cheddar cheese, shredded
·1/4 cup Asagio cheese, shredded
·1/4 cup Parrano Cheese, shredded (similar to aged Gouda)
·1/2 cup bread crumbs, preferably from 1 day old Italian bread
·Salt and pepper to taste
In a small skillet, heat the olive oil over medium heat. Add the onions and cook until translucent and just starting to turn brown. Remove from heat and set aside.
Then cook the macaroni as per directions on the box.
Pre-heat the over to 400 degrees F.
Now for the fun part...the bechamel. Melt the butter in a medium size sauce pan over medium heat. Add the flour and whisk together well. Allow to bubble and get a medium to light brown color. Whisk in 1/4 cup of the milk and Dijon mustard and fully incorporate. Repeat, 1/4 cup of milk at a time. Then add the 1/2 cup of cream and fully incorporate as well. Voila! Cream sauce! Now to add the cheese.
Mix in 1/2 cup of the Cheddar cheese, and stir until cheese has melted. Repeat the process two more times adding 1/2 cup of cheddar cheese each time. Save the last 1/2 cup of cheddar until later. Then mix in 1/8 of a cup of parrano and 1/8 cup of asagio.
Once the pasta is cooked, drain well and return to the pan from which you cooked it. Pour in the cheese sauce and onions. Fold in well. Then pour the pasta and cheese into a 12" x 8.5" baking dish. Top with the remaining cheeses and finally with the bread crumbs. Place in the oven for 5-8 minutes, baking until the crumbs are golden brown.
Serves 8-10

Answer 9

This is my Mom's - it's really good!

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Answer 10

3 c. elbow macaroni, cooked
1 1/4 c. Cheddar cheese, grated
1/2 c. onion, diced
1 c. buttermilk
1/2 tsp. pepper
Salt
1/4 c. butter
1 c. crushed Corn Flakes

In a greased 2-quart casserole, stir all ingredients together, reserving half of the Corn Flakes to sprinkle over the top of casserole. Bake at 375 degrees for 30 minutes.
I love adding smiked cheese like guda (dont quote my spelling) or muenster anything smoky flavor or spicy to add zing. If you really love cheese have a bowl of shredded on table mmmm.
Sassy V