PLEASEEEE! Somebody, anybody...I need a slammin' macaroni and cheese recipe? and not from the blue box ok?

Question

I need the tastiest most cheesiest macaroni or shells and cheese recipe anyone can think of. I need it for a gathering at my friends house. I just want everyone to say yum and wow. If your mom has the secret recipe then tell me!!! :) I would really like to have a recipe made from scratch too, so please help??!!!

Answer 1

Here's my Mom's recipe for baked Mac and Cheese. It's awesome!!

Noodles:
1 cup elbow macaroni noodles
1/4 teaspoon salt
Bring to boil water and salt, add noodles and cook until tender. Place in large round baking dish, and cover with sauce (below).

Sauce:
Melt 2 tbsp butter in saucepan and add:
1/4 cup finely chopped onion, saute until onions are translucent, then add:
2 tbsp flour, cook until flour is absorbed then add:
1teaspoon black pepper
1teaspoon paprika
1/2teaspoon salt
1 and 1/2 cups of milk and cook for 5 minutes, or until sauce thickens, (if sauce is too thick, add a little more milk to thin) then add the following:
1 cup cubed velveeta cheese (this makes it super creamy)
1/2 cup grated sharp cheddar cheese
stirring in a little at a time until smooth and melted.

Pour sauce over noodles and stir together carefully. Place baking dish in 350 F degree oven for 30 minutes or until bubbly.

Hope you like it!!

Answer 2

This is absolutely THE BEST EVER!!!! I love this since it has 4 different cheeses:

OVER THE RAINBOW MACARONI & CHEESE:

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper


Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings

Note: It is sometimes difficult to buy some of the cheeses shredded. So we often buy blocks of the cheese, shred what's needed, and freeze the rest for the next time.

Answer 3

From Paula Dean (of the Food Network) Really is the best I have ever had.

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45

Answer 4

Follow the baked recipe and add diced polska sausge (1/4 cup per person to be fed) just before putting in the oven! Just 10 minutes before serving spread grated cheese(colby or cheddar)over the top and return to the oven for warming! Yum! Enjoy!!

Answer 5

Baked Macaroni and Cheese

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.
Remember to save leftovers for fried Macaroni and Cheese.

Answer 6

This mac 'n cheese is SO amazing. Everyone loves it! (I use shells; and shredded white cheddar.) Be prepared to give everyone a copy of the recipe, because they're going to want it!

Chuck's Favorite Mac and Cheese

Original recipe yield: 6 servings.
Prep Time:10 MinutesCook Time:45 MinutesReady In:55 MinutesServings:6 (change)

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INGREDIENTS:
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.

Answer 7

Try this one, which calls for FOUR kinds of cheese:

INGREDIENTS:
1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

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DIRECTIONS:
Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

Answer 8

Baked Macaroni and Cheese
Prep Time: 20 minutes
Cook Time: 45 minutes
6 to 8 servings

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.
Remember to save leftovers for fried Macaroni and Cheese.


Stove Top Mac-n-Cheese
Prep Time: 10 minutes
Cook Time: 25 minutes
6 to 8 servings

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Answer 9

Boil macaroni nooodles.Buy a lg. box of velveta cheese, melt cheese in a pan with milk.Once the cheese is melted pour over macaroni noodles.Pepper just a bit for taste.Its good!

Answer 10

By far one of the best I've ever tried. It's super easy, and it's stovetop, not baked, doesn't involve making a roux (flour plus butter), and amazingly good. FYI I usually cut the amount of dried mustard in half or less. Courtesty of Alton Brown:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18423,00.html