Any Good Mac'n'cheese recipes???

Question

Any good hearty, no healthy crap, the creamy stuff the good stick to ur ribs kind of mac.

I dont mean any crappy kraft or velveta resipies i mean home made thick creamy resipies. Ones that make u think of home in the winter and if u can add a meatloaf resipie too???(if u can.)

Answer 1

"Down-Home Meat Loaf" - 8 servings

2 eggs; beaten
1/4 cup milk
2 cups soft bread crumbs
3/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 tbsp. prepared horseradish
1 1/2 tsp. salt
1 tsp. ground mustard
2 lbs. ground beef
1/4 cup catsup

In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Press into a greased 9x5x3" loaf pan. Bake at 350* - 1 hour. Spread with catsup; bake 15-20 minutes longer or until a meat thermometer reads 160* and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months.


"Old-Fashioned Macaroni and Cheese" - 4 to 6 servings

2 cups uncooked macaroni
3 tbsp. butter or margarine
2 tbsp. finely chopped omion
2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
3 cups shredded American cheese
1 tbsp. buttered bread crumbs

Prepare macaroni according to package directions; drain. In large saucepan, melt butter; add onion and cook until tender. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart baking dish; top with bread crumbs. Bake at 350* - 30 minutes or until hot and bubbly. Garnish as desired. Refrigerate leftovers.


"Creamy Ham 'n' Macaroni" - 6 servings

2 cups uncooked elbow macaroni
1/4 cup butter; cubed
1/4 cup all-purpose flour
2 cups milk
4 tsp. chicken bouillon granules
1/4 tsp. pepper
2 cups (8 oz.) shredded cheddar cheese; divided
1 1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese

Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese, ham, Parmesan and macaroni.
Transfer to a greased 2-quart baking dish; sprinkle with remaining cheddar cheese. Bake, uncovered, at 350* for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.

Answer 2

Although I agree that baked is probably best, you should try this one from Good Eats (Alton Brown). You make it on the stove, it's easy and really good! Also -- meatloaf? I use the recipe on the Quaker Oatmeal box. It's a good recipe if you don't care for that ketchup on top thing some people do. The recipe is online here: http://www.recipezaar.com/129706 but includes pouring chili sauce over it. Don't do it if you don't appreciate that sticky red top thing. I've improved the flavor by using 1 part ground pork to 2 parts ground beef. Anyway, here's the mac n cheese recipe:

Stove Top Mac-n-Cheese
Recipe courtesy Alton Brown

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 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 3

Baked is Best!

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 kalt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup 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 4

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Answer 5

i use the recipe for the no name stuff but i add 3 or more chopped garlic cloves. you can add more but at least 3 big ones are great

Answer 6

Kraft... lol at least for a poor, busy college student like me

Answer 7

just buy the blue box mac n cheese

Answer 8

Velveeta shells and cheese!

Answer 9

look at the back of the box

Answer 10

KRAFT................ LOL!