Mac & Cheese...?

Question

I have been searching for a GOOD mac & cheese recipe for years. I've tried a ton from websites-allrecipes, recipezaar, cooks.com, foodnetwork. They aren't any good.
Does anyone have a good creamy and cheesy mac & cheese recipe they would be willing to share?

Thanks!!

Thanks Pumpkin_Spice...but my husband HATES velveeta. I don't really care for it either.

The recipes I've tried were never really creamy, or not cheesy enough.
I've tried recipes that require making a sauce. Some you just put cheese and butter. Nothing we really loved.

I'm sorry we are not you, some mac & cheese just isn't great to us!

Answer 1

First only use real cheddar cheese, none of that fake junk, boil and strain the mac, pour in a moderate amoun of milk and put back on heat and stir in slices of cheese to your taste, always keep stirring to prevent scalding till all is melted and mixed. Is wonderful.

ps. American cheese is 'processed' cheese that has extra water and milk in it, similar to velveeta. Avoid it. Use Colby, Cheddar or Longhorn. (or any other real cheese you like)

Answer 2

Macaroni.
Bacon (diced)
1 tablespoon butter
1 tablespoon plain flour
1 cup milk
100 ml single cream
1 whole egg
250 ml cheese.

Cook pasta in boiling salted water and set aside.
Melt 1 tablespoon butter in pot. Remove from heat and stir in 1 tablespoon plain flour. Place back on medium heat, and continue to stir for 1 minute. Add 1 cup warm milk and stir. When sauce begins to thicken, add 100 ml single cream and 1 whole egg. Add 1 cup grated cheddar cheese and stir. Season with salt and pepper. Fry bacon untill crispy and set aside. Place 1 layer macaroni in ovenproof dish. Layer with sauce and bacon and repeat. Finish off with the last of the sauce and bacon. Sprinkle remaining cheese on and cover with tinfoil. Bake in oven for 30 minutes at 180 degrees. Remove tinfoil after 15 minutes.

Answer 3

Chicken Macaroni and Cheese:

1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1/2 cup milk
2 1/2 cups chopped cooked chicken
8 ounces penne pasta, cooked

Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.

Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.

Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.

Yield: Makes 4 to 6 servings

Answer 4

I guess I would be curious after you have tried all those recipes, what exactly are you looking for? What didn't you like about all the other recipes? Maybe you need to vary certain things in your kitchen, like oven temperature, pan size or pan type. Maybe adding more liquid or less of something? Just a thought because mac and cheese is almost always great. There seems like there's something more.

Answer 5

To be honet with you I don't think a recipe will help. I make mac and cheese and I use much more cheese that the recipe calls for and that what makes it soo good. I say add as much cheese as you need for it to suit your taste.

Answer 6

"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 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.


"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 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.

Answer 7

cook a one pound box of elbow mac. while it is cooking spray a nine by thirteen baking dish with nonstick cooking spray, when mac is tender , drain,put a layer of noodles in dish, put a layer of shredded mozzerella and chedder cheese, very litely sprinkle with salt and pepper very lilghtly, then add another layer of noodles and a layer of chedder or a shredded cheese mix of your choice, go heavy on the cheese, noodles then mozz, and the other cheese of your choice, top with remaining noodles and cheese, pour a can of cream over all, slowly so cream seattles to bottom, put alayer of american slices on top and back till almost all cream is absorbed, and top is browned , i also put american slices in the middle layer, sounds so simple but is so good, adjust to your taste , sometimes i put more mozz, sometimes more chedder , but to much mozzerella is not good.

Answer 8

I say get the BLUE BOX ...K R A F T...lol follow the directions, then add extra butter and a couple of slices of American cheese. then add grated cheddar on top and melt it in the oven. I think it should be pretty good.

Answer 9

Many of these recipes will work.. just one tip. Add some sugar. Sounds crazy, but try it.

Answer 10

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