does anyone have a good recipe for baked mac &cheese?

Question

I like simple, but really good like homemade macaroni and cheese. Family recipes would be appreciated.

Answer 1

precook your noodles, then spray a baking dish with nonstick spray,put a layer of noodles, a layer of chedder cheese, a layer fo noddle, *thin layers) and a lite sprinkle of salt and peppr very lite,after each layer of noddles a layer of mozzarella mixed with chedder more mozz than chedd. more noddles, and a layer of both cheeses , then noddles, top with a thin layer of both cheeses, and a layer of american sllices, dot with butter , pour almost a whole can of cream over all slowly to let it settle to bottom and not run over, bake at 375 til most of cream is absorbed ,,,,,turn on broiler and brown top well,,sooooooooooooooooooooooo, sooo good, hope you enjoy as much as our family has for four genarations,

Answer 2

INGREDIENTS
1 cup elbow macaroni
1/4 cup milk
1 (20 ounce) package frozen macaroni and cheese
1/8 teaspoon ground black pepper
1 1/2 cups shredded Cheddar cheese
3 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat oven broiler. Grease a 1 1/2 quart microwave safe dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Microwave frozen mac and cheese according to package directions.
Stir together macaroni, mac and cheese, milk and pepper in prepared dish. Mix well. Microwave on high 2 minutes, until heated through. Sprinkle with Cheddar and Parmesan and place under oven broiler. Broil until cheese is melted and beginning to brown, 2 to 5 minutes.

Answer 3

I invented my own family recipe when I was in college because I didn't know how to cook ramen noodles.

The recipe: Cheap macaroni & cheese from a generic box. Follow directions, but add a quarter pound of the sharpest cheddar cheese available. Combine it with enough butter to keep it soft while the creation is on the serving plate. Add copious amounts of cheap red wine.

Lots of calories and cholesteral, but younger people can burn it off by the time the party has started.

Answer 4

Creamy Macaroni and Cheese

INGREDIENTS:

* 5 cups cooked macaroni (8 ounces raw)
* 4 tablespoons butter
* 4 tablespoons flour
* 1/4 teaspoon salt
* 1/8 pepper, or to taste
* 2 cups milk
* 3/4 cup shredded sharp Cheddar cheese
* paprika, optional

PREPARATION:
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. continue to cook, stirring constantly, until thickened.
Add cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with paprika, if desired. Bake in a preheated 350° oven for 20 minutes, or until hot and bubbly.
Serves 6.

My Mom always used Land O' Lakes American Cheese. I also add mixed Italian cheese.

Answer 5

**********THREE CHEESE BAKED MACARONI 3 c. elbow macaroni (cooked, drained and rinsed) 1 can Cheddar cheese soup 1 c. milk 1/4 tsp. salt (optional) 1/4 tsp. pepper 1/2 c. shredded Swiss 1/2 c. shredded Cheddar 1/2 c. grated Parmesan 1 can French fried onions Preheat oven to 350 degrees. In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through. Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown. Makes 4-6 hearty servings.

Answer 6

Use Velveeta!! It's the best! I got this recipe for you at cooks.com! I bet there is a ton more!! Good luck! ( i LOVE mac and cheese, would not stear you wrong!)

VELVEETA CHEESE BAKED MACARONI

8 x 8 inch Pyrex dish - greased with butter.
Cut Velveeta cheese in slices, cut in half corner to corner. Put a 1/2 slice at each corner of baking dish point down. Put a whole slice in middle of bottom of dish. Repeat 1/2 slices points toward piece in center and around sides of dish (points up).

Add 1/2 of your cooked macaroni. Sprinkle with grated Parmesan cheese Repeat layer of Velveeta cheese.

Add remaining macaroni, sprinkle with Parmesan cheese. Repeat layer of Velveeta. Dot with butter. Pour over 1 cup of milk. Bake at 325 degrees for 1/2 hour in oven.

Answer 7

Ingredients

1 chopped onion
250g chopped bacon
1tsp marmite/bovril solved in a cup of boiling water
1can chopped italian tomatoes
creamy mushroom soup powder for thikening
500g raw macoroni
Cheddar cheese

Method:
fry the onion in a bit of oil till soft, add the bacon and fry untill done. Add the can of tomatoes and cook for 5 minutes add the marmite mixture and cook for another 5 minutes add some soup powder to thicken. In the meantime cook the macoroni until aldente, drain and mix with the sauce. Pour into oven dish and sprinkle with lots of cheddar cheese, bake in oven till cheese is melted, serve emidiatly

Answer 8

I love Stouffers Macaroni & Cheese. There is a great recipe to recreate this dish on "topsecretrecipes.com" that just came out this week. Grab it now as it is only posted available for a week.

Answer 9

MACARONI AND CHEESE WITH MUSHROOMS AND BACON
Stuart Faber of Los Angeles, California, writes: "When I'm not in my law office, I fly my own plane and write for In Flight USA, a magazine for private pilots. One of my favorite things to do when landing someplace new is to find a restaurant and ask if I can work for free. I've found some of my best recipes this way. Usually the chefs will let me hang out for a few days and help, but some do look at me a little strangely."
A dressed-up version of a dinnertime classic.

1 pound small elbow macaroni (about 4 cups)
4 tablespoons (1/2 stick) butter
3/4 pound mushrooms, chopped
1 small onion, finely chopped
1 tablespoon all purpose flour
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups whole milk
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1/4 cup chopped fresh parsley

8 slices thick-cut bacon, chopped

1 cup fresh breadcrumbs made from crustless French bread




Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.

Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.

Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.

Makes 8 servings.

Answer 10

JUST ADD SOME PESTO TO YOUR CHEESE SAUCE,THIS GIVES IT A BETTER TASTE,FOR MY SAUCE I USE
6 TEASPOONS OF CORNFLOUR,
HALF PINT OF MILK
2 OZ'S CHEESE
I TEASPOON PESTO
SALT&PEPPER,
BLEND THE CORNFLOUR WITH A LITTLE MILK TILL SMOOTH, THEN ADD THE REST OF THE MILK. BRING TO THE BOIL.KEEP STIRING IT OTHERWISE IT WILL GO LUMPY, ONCE IT HAS THICKENED ADD THE PESTO CHEESE AND SALT&PEPPER, STIR WELL ,CARRY ON COOKING TILL THE CHEESE HAS MELTED, THIS IS NOW READY TO PUT ON YOUR PASTA, IT IS ALSO GOOD ON VEGTABLES.