can anyone give a good recipe for macaroni and cheese?

Answer 1

Here are a few:

MACARONI AND CHEESE

8 oz elbow macaroni
2 cups sharp cheddar cheese
2 cups Monterey Jack cheese
1 tablespoon prepared mustard
1 egg
1 can Cheddar cheese soup
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
2 cups whole milk (lowfat milk alters the texture!)
paprika

Prepare macaroni as directed on box. Do not overcook. Drain macaroni and put back into pot it was boiled in (saves on cleanup!)
Add all ingredients EXCEPT MILK. Pour mixture into casserole dish. Add enough milk to cover mixture. Sprinkle with paprika.

Bake at 400 for 45 mins or until bubbly.


BAKED MACARONI AND CHEESE

2 tsp. grated onion
1/2 lb. grated sharp cheese
1 (8 oz.) pkg. macaroni
1/2 c. buttered crumbs
Paprika
2 c. med. white sauce

WHITE SAUCE:

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

Makes 1 cup.
Add onion and half the grated cheese to white sauce. Blend well. Cook macaroni, drain and rinse. Place in alternate layers with sauce in a buttered casserole dish. Sprinkle with crumbs, remaining cheese, and paprika.

Bake uncovered in 375 degree oven for about 25 minutes or until crumbs are browned. Serves 6 to 8.

CROCK POT MACARONI AND CHEESE

1 (8 oz.) box macaroni
3/4 lb. Cheddar cheese, grated
1 can Cheddar cheese soup
1 lg. can evaporated milk
1 c. regular milk
1 egg, beaten
1 stick butter

Cook macaroni as directed on box. Drain. Add all cheese, except 1/2 cup. Mix together rest of ingredients and add to macaroni and cheese. Spray crock pot with Pam and put macaroni mixture in crock pot. Cook 30 minutes on high; turn to low and cook about 2 hours. Sprinkle top with remainder of cheese for last 30 minutes of cooking time.


Good Luck!!!

Answer 2

This recipe is unique and a change of pace from the ordinary affair!


Modern Macaroni and Cheese

Serves 8 generously

2 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

2 cups Frontera Poblano Salsa or Frontera Jalapeño-Cilantro Salsa

3 cups (12 ounces) shredded cheddar cheese

Salt, about 1 1/2 teaspoons

1 pound dried pasta (though elbow macaroni will do, try cork-screw cavatappi or the spiral rotini or fusilli)

A couple of tablespoons chopped fresh cilantro, for garnish

Into a large pot pour about 4 quarts of water, cover and set over high heat. Measure the milk in a glass measuring cup and warm for a minute in a microwave on high (or warm in a small saucepan). In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the warmed milk all at once and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then stir in cheese, stirring until it melts. Taste and season generously with salt.

When the water has come to a boil, add the dried pasta. Stir well so no pieces stick together and boil until the pasta is al dente, about 10 minutes. Drain thoroughly and return to the pot. Stir in the cheese sauce, then spoon into a serving dish. Sprinkle with the cilantro and you’re ready to dig in.

Note: If you want a wonderful contrasting texture, spoon the macaroni and cheese into a buttered baking dish. Top with buttered bread crumbs and bake in a 375-degree oven for 10 to 12 minutes, until richly browned and crisp.

Answer 3

1 pound elbow macaroni, rotini, or other medium pasta shape
2 tablespoons butter or margarine
6 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions; drain and rinse under cold water and set aside. Preheat oven to 375F.

In a medium saucepan, melt butter or margarine over low heat. Stir in flour with a whisk and cook, stirring, for 1 minute. Gradually stir in the milk and bring the sauce to a boil, stirring constantly. Remove from heat and add cayenne pepper and salt. Stir until the cheese has melted.

In a large mixing bowl, stir the cheese sauce and the pasta together.

Spoon into a 1 1/2-quart ovenproof casserole dish. Sprinkle Parmesan cheese over the top. Bake until browned on top and hot all the way through, about 30 to 35 minutes.

You can substitute black pepper for the cayenne pepper if you prefer

Answer 4

Heat oven to 325 degrees F.
Boil water for pasta.
Grate up cheddar, provolone, and a little Parmesan cheese.
Cook pasta al denote (according to package directions). Make a roux in a casserole big enough to hold all pasta.
Season with salt, pepper, and dry mustard.
Just as the macaroni is ready to drain, save a little of the pasta water. Drain pasta. Pour pasta into casserole.
Immediately, stir in grated cheese. Mix well. Add reserved pasta water if sauce is too thick. Tuck into oven for 10 or 15 minutes.
Optional: make a topping of bread crumbs, herbs, and a little more cheese or butter and oven bake until golden.
Divine!

Answer 5

Medium Shells make the best macaroni and cheese, because the cheese sticks to the insides of the shells. I also usually use sharp or extra sharp cheddar.
1-Boil shells
2-strain
3-add 3/4 stick of butter and stir until melted
4- cut the cheese into small pieces and add to the shells(I usually use one 16oz block per box of shells)
5-Melt all of the cheese with the shells
You can bake it if you want to, but it is much cheesier if you don't.

Answer 6

1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
2 cups half-and-half
2 cups milk
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 (10-ounce) block extra-sharp Cheddar cheese, shredded
1 (16-ounce) package elbow macaroni, cooked

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.
Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.

Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.

Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.

Answer 7

Old Fashioned Macaroni and Cheese

8 oz. macaroni
8 oz. sour cream
2 C. cottage cheese
8 oz. cream cheese
1 small onion, chopped
salt and pepper
8 oz. sharp cheddar cheese

Prepare macaroni according to package directions. Mix all ingredients together and place in pan. Bake in 350 degree oven for 30 min. or till cheese is melted and bubbly.

Answer 8

Easy macaroni & cheese

1 (8oz) package dried elbow macaroni
1/4 cup of butter or margarine
1/4 cup of all-purpose flour
2 cups milk
1 teaspoon salt
2 cups (8oz) shredded sharp Chedder or american cheese
Paprika(optional
-cook macoroni according to package directions. Omit salt. Drain set aside.
-melt butter in heavy saucepan over low heat; add flour, stir till smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and cheese. Stir till cheese melts.
-Stir macaroni into cheese sauce, and pour into a lighlty greased baking dish. Bake uncovered, at 350 for 25-35 min or until bubbly.
Let it stand for about 5min before serving

Answer 9

Mac and Cheese w/Chicken and Broccoli
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Yield: 6 servings

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

A whole meal in one!

Answer 10

a good friend of mine uses Kraft macaroni and cheese (deluxe) not the skinny box. she makes as directed to and then adds sour cream and shredded cheese in to it and tops it with extra cheese then bakes it till golden brown on top and it was as good as home made, it fooled me.