Best Baked Macaroni & Cheese Recipe?

Question

I am wondering what your favorite baked macaroni and cheese recipe is. I am hoping to add cubed ham to it. They serve this dish at East Side Marios and I love it.

Answer 1

Oprah had it on her show so can't be bad.!

Patti La Belle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.

INGREDIENTS

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 F. 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 eight 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.

Answer 2

Southern Style Baked Macaroni and Cheese Recipe

Ingredients:
1 medium pkg (6 oz or so) elbow macaroni -- the LARGE kind is best
1 pound New York Sharp cheddar-- grated
1 teaspoon dry mustard
3 eggs, beaten
Milk
Salt and pepper


Directions:

Cook macaroni 'till it is JUST getting soft (too soft and you'll have mush) Drain the water and add 3/4 of the cheese, the mustard, spices, eggs and just enough milk to bring the liquid up to the level of the still hot macaroni.. Stir well and heat on the stovetop 'till the cheese melts good and cover with aluminum foil... Bake for about 25 to 35 minutes or until the center is whitish.. Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes..

If you want to get real fancy, add some chopped scallions or a few slices of cooked bacon on top.. Also, the sharper cheese you use, the better.. Yummy..

Answer 3

BAKED MACARONI AND CHEESE Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Pasta Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ts Margarine 1 1/2 c Cooked macaroni 3 oz Cheddar cheese, shredded 3/4 c Evaporated skim milk 1 lg Egg 1/4 ts Salt Dash red pepper 1/4 ts Paprika Preheat oven to 350 degrees F. . In bottom of 1-qt casserole spread 3/4 cup of macaroni. Top with 1- 1/2 oz cheese, . Repeat layers. In small bowl combine milk, egg, salt, and pepper, mixing well. Pour over macaroni mixture and sprinkle with paprika. Dot with margarine and bake until set, 20-25 minutes. Do not overcook. Each serving provides: 2 proteins, 1-1/2 bread, 1/2 vegetable, 1 fat, 3/4 milk. Per serving: 456 cal, 25 g pro, 21 g fat, 40 g carbohydrate, 727 mg sodium, 185 mg cholesterol.

Answer 4

3-Cheese Macaroni & Cheese Bake
Serves: 4

1 can (10 3/4 oz.) Condensed Cream of Mushroom soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
4 cups cooked macaroni

MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

Answer 5

Baked Macaroni and Cheese:

This recipe is especially appealing to children.

16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded Cheddar cheese, divided
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry breadcrumbs
1 teaspoon Greek seasoning

Cook pasta according to package directions; drain.

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning; sprinkle over cheese.

Bake at 350° for 25 minutes.

Yield: Makes 8 to 10 servings

Answer 6

"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, 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 5 minutes before serving.


"Baked Macaroni and Cheese" - 4 to 6 servings

1 (8 oz.) pkg. elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk
2 cups (8 oz.) grated Cheddar cheese
1 large tomato; thickly sliced

1) Preheat oven to 375*. Cook macaroni as package label directs; drain.
2) Meanwhile, melt butter in medium saucepan. Remove from heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring; reduce heat and simmer mixture 1 minute. Remove from heat.
3) Stir in 1 1/2 cups cheese and the macaroni; pour into a 1 1/2-quart, shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.
4) Bake 15 minutes, or until cheese is golden brown.

Answer 7

Ultimate Macaroni and Cheese

Serving Size : 10

1 3/4 cups small elbow macaroni
1 1/4 cups extra-sharp cheddar cheese (5 oz) -- cubed
2 2/3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon ground pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 1/3 cups half and half
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
1 1/4 cups packed extra-sharp cheese (5 oz) -- grated

Preheat oven to 350=B0. Lightly butter 9x13x2-inch glass baking dish. Cook
macaroni in large saucepan of boiling salted water until just tender but
still firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed
cheese.
Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half, then
whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to
blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese
over.
Bake macaroni and cheese until just set around edges but sauce is still
liquid in center, about 25 mins. Remove from oven; let stand 10 mins to
thicken slightly (sauce will be creamy).
Makes 10-12 side-dish servings. About 4 as main course.

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Per serving: 206 Calories; 20g Fat (84% calories from fat); 3g Protein; 5g
Carbohydrate; 98mg Cholesterol; 368mg Sodium

Answer 8

a recipe with a can of condensed milk

Answer 9

my granny just does it with the cheese and noodles but i bet like ham or other meats like that.