Macaroni & Cheese: I want to try the baked kind... what kind of cheese?

Question

I usually just use velveeta and melt it with some butter and milk and elbow macaroni on the stove. but, for Thanksgiving, i wan tto try the baked kind. So, can I still use velveeta and just mix in some kind of cheddar or what? Also, Which cheddar? Mild? Medium? Sharp?

Answer 1

Baked is the only way to go. Here is my grandma's recipe that I have used for years.

Cook some large elbow macaroni and grate a lot of extra sharp cheddar cheese.

In a casserole dish layer the bottom with the macaroni.
Sprinkle 1 1/2 tbs of flower and 1/2 tsp of salt over the macaroni. Then lightly cover the noodles with pepper. After that, cover the layer with the grated sharp cheddar cheese so you can't see the noodles.

Repeat this 3 times or until the casserole dish is filled.

Put some mile in a small dish and add two eggs to it. Stir completely and evenly poor it over the dish.

Fill the casserole dish with milk until it barely reaches the top layer. You want to poor the milk so you can just see it on the sides of the casserole dish.

Bake in the over after it is preheated at 350 for 45 min 1 hour.

The cheese on the top will be a very light brown. To check to see if it is done, put a knife between the edge of the casserole dish and noodles. A little milk should rise from the sides.

Let stand for 15 min so it solidifies.

Trust me, this recipe rocks. Sorry I don’t have my recipe card on me to write it properly, but I have made it so many times I have it memorized. I have yet to find someone who doesn’t like it.

Answer 2

the sharper the cheddar the better. You can't mix it in with velveeta either. You need to make a white sauce first and melt it in that. You mix that with your pasta and then sprinkle more cheese and bread crumbs on top. Bake at 350 for a half hour. Don't overcook your elbows or pasta because you will be baking them also. For that white sauce, try 3 tbsp flour and 3 tbsp butter, stir constantly in a saucepan til well blended and just begins to bubble. To that, add a cup of milk. Keep stirring and let thicken, the stirring will prevent lumps. When thick add your cheese.

Answer 3

I in many circumstances use a mix of sharp cheddar and colby, yet right that's a competent recipe for you! MACARONI & CHEESE one million field deluxe mac-n-cheese (w/creamy cheese %.) 4 c. grated sharp cheddar cheese 3 eggs, overwhelmed one million/2 c. bitter cream one million/2 stick butter, decrease into products one million/2 tsp. salt one million c. milk Preheat oven to 350 tiers. as quickly as you have the macaroni cooked and drained, place it in a extensive bowl, and mutually because it remains warm, upload the kit of creamy cheese and a pair of cups of the grated cheese. In a separate bowl, integrate the the rest aspects (different than the the rest 2 cups of cheese) and then upload to the macaroni blend. Pour macaroni blend right into a casserole dish and bake for 30 to 40 5 minutes. applicable with the the rest 2 cups of cheese.

Answer 4

I prefer mild cheddar and mozzarella. Cook noodles, make white sauce, add half the cheddar cheese. Season and stir in 1 whole egg. Mix everything and place in ovenproof dish. Mix remaining cheese and sprinkle over the top. Cover with tinfoil and bake in 180 degree oven for 30 minutes. Remove tinfoil after 15 minutes.

Answer 5

anything goes!!! its just a matter of taste preference. With baked macaroni, u usually make the sauce first with some flour added in slowly for thickness, and then mix with the pasta and bake. Bread cubes on top before baking tastes good too.

Answer 6

asiago, or try blending different kinds