Does anyone have a great recipe for tradional macaroni and cheese?

Question

I'm not looking for anything fancy, something along the lines of Southern or Soul Food

Answer 1

I make it every year, but it's hard to say what the exact amounts of each ingredient are. I use elbow macaroni (slightly undercooked and put into a pan/dish, probably around a half a cup of milk (depending on the amount of macaroni used), loads of velveeta cheese, maybe some chopped onions (if you like onions), garlic, pepper, and some people use paprika and parsley. I bake it at 350 and mix it periodically to make sure the macaroni is evenly coated with the velveeta, and sprinkle some cheddar cheese on top when it's just about done. Mmmm... I can't wait until Thanksgiving. :)

Answer 2

MACARONI & CHEESE
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Answer 3

Easy Southern Mac N Cheese

8 ounces elbow macaroni, cooked
8 ounces cheddar cheese or colby cheese, shredded
1/4-1/2 cup butter, melted
saltine crackers or cheese crackers, crushed
2/3 cup milk
salt and pepper

Spray a flat bottomed casserole dish with vegetable spray.
Put half of the macaroni in the dish, top with half of the shredded cheese.
Sprinkle with salt and pepper.
Repeat.
Mix the melted butter and enough crushed saltines to absorb the butter, together.
Spread on top of cheese layer.
Pour milk slowly over all.
Bake at 350°F for 35-45 minutes or until milk is no longer liquid.
Let set for at least 10 minutes before serving

Enjoy=)

Answer 4

right that's Alton Brown's recipe. i think of it rather is great Baked Macaroni and Cheese Alton Brown a million/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour a million tablespoon powdered mustard 3 cups milk a million/2 cup yellow onion, finely diced a million bay leaf a million/2 teaspoon paprika a million super egg 12 ozsharp cheddar, shredded a million teaspoon kosher salt sparkling black pepper Topping: 3 tablespoons butter a million cup Panko* bread crumbs * Panko is a eastern bread crumb – replace ordinary or Italian if needed. Preheat oven to 350 levels F. In a huge pot of boiling, salted water cook dinner the pasta to al dente. jointly as the pasta is cooking, in a separate pot, soften the butter. Whisk in the flour and mustard and shop it shifting for approximately 5 minutes. make particular it rather is freed from lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and get rid of the bay leaf. temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mixture and pour right into a 2-quart casserole dish. correct with last cheese. soften the butter in a sauté pan and toss the bread crumbs to coat. correct the macaroni with the bread crumbs. Bake for 30 minutes. get rid of from oven and relax for 5 minutes till now serving.

Answer 5

Have you ever try using shredded cheese and adding some Goya adobo and cut some onion and a Lil bit of oregano and can milk and the stir it up in the Macaroni and then put it in a baking pan and leave in the oven for about 45min? Try it , its really good .

Answer 6

I just make my own and here is what I do. I boil the water and add the noodles I will be having (shells, bowtiwes, wheels, or elbows) while it is boiling I make a cheese sauce using butter, flour, milk, and american cheese. I do not like it unless it is really cheesy!

Answer 7

ConnieWonnie says using Kraft M&C, just
make a simple white sause, then add some
shredded cheese (whatever you like), and a little dijon mustard to taste.......HEY, my niece's nickname is THE CHOSEN ONE too. You don't live in the SoCal desert do you?

Answer 8

oh comon its not thast hard just cook macaroni and add some really good melted cheese a little milk and possibly salty seasoning

Answer 9

down here we like to put our cooked noodles in the casserole dish & put in some shredded cheese , then pour a egg/ milk mxture(about 4 eggs beaten to 1/2 cup milk) I like to put butter on top of mine to keep it from getting crunchy - some ppl like it like that though then when its about done put lots of cheese on top .sorry no exact measurements or time - it comes with lots of practice!

Answer 10

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

2 cups uncooked elbow macaroni
3 tbsp. butter or margarine
2 tbsp. finely chopped onion
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, until hot and bubbly.


"Triple-Cheese Macaroni" - 6 servings

1 (16 oz.) pkg. elbow macaroni
2 eggs
1 (12 oz.) can evaporated milk
1/4 cup butter; melted
2 tbsp. prepared mustard
1 tsp. seasoned salt
1 tsp. pepper
8 oz. process cheese (Velveeta); melted
2 cups (8 oz.) shredded mild Cheddar cheese; divided
2 cups (8 oz.) shredded sharp Cheddar cheese; divided

Cook macaroni according to package directions.
Meanwhile, in a large bowl, whisk eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1 1/2 cups of each Cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-quart baking dish; top with remaining cheeses. Bake, uncovered, at 350* for 25-30 minutes or until cheese is melted and edges are bubbly.


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