How do you make creamy macaroni and cheese?

Question

Mine always turns out dry after 30 minutes no matter how much milk I put in there. I need to know how to cook it and keep it creamy and cheesy.. even after 1 or 2 hours for a party.

Answer 1

I use plain old Kraft Macaroni and Cheese.

In a pan of water (of course, enough for the pasta to soak up) I put a bit of salt

Once the water starts a rolling boil I add about a tablespoon of canola oil (or you can use whatever type of cooking oil you use)

I let it start a good rolling boil again.

THEN I slowly dump in the pasta while stirring so that the pasta gets coated with a bit of oil. This helps to keep the pasta from sticking to itself while cooking. Just a couple of good strong strokes is all that's needed.

I then cook the pasta for exactly 7 minutes, until it is "El Dente" [Pasta Secret ;) ] stirring several times during that 7 minutes.

>>>See link on explanation of El Dente:

http://www.superstore.ca/east/askChef_pasta.asp <<<

I then drain pasta very well in a colander.

While pasta is draining in sink with hot water running BESIDE the colander and NOT THROUGH the pasta (to rinse the oil down the drain better), I add the butter (I like REAL butter!) the directions calls for....quickly....only I DOUBLE what the directions call for...you don't have to if you don't want to. I just like it that way.

I then pour the pasta in back in the pan and stir until the butter is melted.

I then add the powedered cheese included in the box and stir until fairly mixed.

[Mac & Chz secret ;) ] Now I take a couple slices of the THICK sliced Velveeta, quickly breaking them into smaller pieces (so they'll melt faster) and add all those. Stir until Velveeta is melted and mixed well into the pasta mix.

Then I add the milk....just enough to make it all a bit creamy but not soupy. If you allow it to become soupy it will soak up the milk making the pasta into mush. HOWEVER, if you need to, you can add a tiny bit of milk just before serving to 'loosen it up' a bit. But, I agree with the other Answer that Mac & Chz should be served immediately after being made.

BUWELLLAH!!!!

GREAT Mac & Chz!!!!!!!!! :D

Answer 2

The real secret is not to cook it too long or too high. I always add enough milk to make almost soupy. I use 2-3 cans of carnation milk, cheese of your choice as much as you like, 2 eggs, 1 stick of butter and salt and pepper. Make sure you add the cheese while the macaroni is still hot, so it will melt. Mix all ingredients throughly and pour into a glass baking dish and bake at 375 degrees for around 30-40 minutes.

Answer 3

I found a fantastic recipe for it in Better Homes and Gardens cookbook. Cook the macaroni on the side and "stir fin flour and pepper. Add milk all at once. Cook until slighty thickened and bubbly. Add cheese, stirring until melted. Stir in cooked macaroni. Transfer to a 1-qt casserole. Bake in a 350 degree oven for 25 to 30 minutes." There is also a Saucepan Macaroni and Cheese recipe in here. It reads "Prepare as above, except reduce milk to 3/4 cup. Immediatley return the drained macaroni to the saucepan in which it was cooked. Pour the cheese sauce over the macaroni; mix well. Cook over low heat for 3 to 5 minutes before serving."

Answer 4

Done, Gone Mac & Cheese

5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto’s

Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac, Cheese and Mac, (you get it)
Pour in the Milk
Top with Cheeto’s
Bake 45 min. @ 350
Footnote: This also is good with chopped Ham mixed with the Cheese.
Kids love it with Hot Dogs on Top, put them on top the last 15min.

Answer 5

Crock pot macaroni and cheese
16 oz. box of macaroni (for 5 qt. pot)
3 large cans of evaporated milk
3 cups shredded cheese, chedder or whatever kind you like best
3 eggs
1 stick melted margerine
salt and pepper to taste
1 tablespoon sugar

Mix all together and put in crock pot. Cook on low 3 hours. Add a little extra cheese on top if you love it real cheesy.

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, bouillong and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in 1 cup of the 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 5 minutes before serving.

Answer 7

Creamy Macaroni and Cheese

1/3 c flour
2 2/3 c milk, 1% lowfat
3/4 c fontina cheese -- or swiss,
: shredded
1/2 c parmesan cheese -- fresh,
: shredded
1/2 c cheddar cheese, shredded --
: extra sharp
3 oz processed American cheese --
: (Velveeta)
6 c macaroni -- (elbow)
1/4 ts salt
1/2 c melba toast -- onion flvr,
: crushed
1 TB margarine -- (low fat)
: softened

Preheat oven to 375. Place flour in large saucepan, add milk stirring
until blended. Cook over med. heat 8 min. Add cheeses: cook 3 min or
until cheese melts. remove from heat and stir in macaroni and salt.
Spoon mixture into a 2 qt casserole coated with cooking spray.
Combine crushed toasts and margarine in a small bowl; stir until well
blended. Sprinkle over macaroni, bake 30 min. until bubbly.

Answer 8

Creamy Mac and Ham Bake:

Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (8 oz.) OSCAR MAYER Chopped Ham
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. green onion slices
1 Tbsp. yellow mustard
1/4 tsp. caraway seed
1 cup fresh rye bread crumbs
2 Tbsp. butter or margarine, melted

PREHEAT oven to 350°F. Prepare Dinner as directed on pkg. Add ham, sour cream, onion, mustard and caraway seed; mix lightly.

SPOON into 10x6-inch baking dish. Top with crumbs; drizzle with butter.

BAKE 20 min. or until heated through.

Answer 9

I make a creamy mac & chs. by using the cheese dip for chips. Frito lay brand. I cook the pasta up ahead then thin out the cheese sauce with some water and pour it on, I generally add more cheese such as muenster or cheddar and serve. Salt and pepper to taste and even garlic.

SUPER EASY !!

Answer 10

CREAMY MACARONI AND CHEESE
1 lb. elbow macaroni
1 lb. cheddar cheese, grated
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. mayonnaise
1 (6 oz.) can sliced mushrooms, drained
1/4 c. finely chopped onion
2 tbsp. chopped pimento
2 tbsp. chopped green pepper
1/4 tsp. ground black pepper

Cook macaroni according to package directions; drain but do not rinse. Combine macaroni, cheese, soup, and mayonnaise. Mix well. Stir in mushrooms, onion, pimento, green pepper, and black pepper. Heat mixture, stirring until heated throughout or turn into a 2 quart greased casserole and bake in preheated 350 degree oven for 30 minutes, or until bubbly.


RICH 'N CREAMY MACARONI AND CHEESE
1 pkg. smoked sausage, sliced
1 c. dry macaroni
1 c. cottage cheese
1 c. sour cream
1 c. Velveeta, cubed
1 c. sharp Cheddar, grated
2 eggs, beaten

Cook macaroni; drain. Combine all ingredients together. Pour into buttered casserole dish. Bake at 350 degrees for 35 to 40 minutes.


CREAMY MACARONI - CHEESE BAKE
2 c. uncooked macaroni
1/3 c. mayonnaise or salad dressing
1/4 c. chopped pimiento (optional)
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 can condensed cream of mushroom soup
1/4 c. milk
1 c. shredded sharp cheese
Cook macaroni according to package directions; drain. Combine with next four ingredients. Blend soup, milk, and 1/2 cup of the cheese. Top with remaining cheese.
Bake uncovered at 350 degrees for 25-30 minutes. Makes 4-8 servings.

CREAMY MACARONI AND CHEESE
1 (7 oz.) pkg. elbow macaroni
1/4 c. butter
6 tbsp. flour
2 c. milk
2 c. grated sharp cheddar cheese (8 oz.)
Cook macaroni in boiling water until done; drain. Place macaroni in 1 quart casserole. Put butter in and mix well.
Blend in flour. Stir in milk until smooth. Stir in cheese until completely melted. Stir sauce into drained macaroni, mixing well. Microwave at medium high 7-10 minutes, stirring every 3 minutes. Makes 6-8 servings.