I need the BEST homemade recipe for macaroni & cheese!!!!?

Answer 1

Salt
12 ounces elbow macaroni (3 cups)
2 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons cornstarch
One 4-ounce can mild or hot chopped jalapeños or other green chiles, drained (1/2 cup)
Two 8-ounce packages of mixed shredded cheeses, such as Wisconsin and Vermont cheddars, or American and Monterey Jack
1. Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well.
2. Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining 1/2 cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chiles and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot.

Answer 2

Ingredients
570ml/1 pint milk
½ onion
6 whole black peppercorns
2 bay leaves
1 tsp thyme
½ tsp grated nutmeg
50g/2oz low-fat spread
25g/1oz flour
salt and freshly ground black pepper
175g/6oz wholewheat macaroni
175g/6oz low-fat cheddar cheese, grated
1 tbsp chopped fresh parsley

Preheat the grill to its highest setting.
Put the milk into a saucepan over a medium heat, add the onion, peppercorns, bay leaves and thyme and bring to the boil.
Remove the pan from the heat, cover with a lid and allow the milk to stand for 10-15 minutes. Strain the milk through a sieve into a bowl and throw away the solid ingredients.
Place the low-fat spread into a clean saucepan over a gentle heat. Once melted, add the flour and cook, stirring well, for 2-3 minutes.
Add the infused milk, stirring all the time and bring the sauce gradually to the boil.
Season with salt and freshly ground black pepper, then allow the sauce to simmer for 3-5 minutes, stirring occasionally.
Cook the macaroni according to packet instructions. When it is just cooked, drain and place into a warm earthenware or heatproof dish.
Add 110g/4oz of the grated cheddar cheese and all of the chopped parsley to the white sauce, stir well, then pour this over the cooked macaroni.
Cover with the remaining grated cheese and place the dish under the grill to cook for 5-7 minutes, until the cheese is bubbling and golden-brown.
Serve at the table in the dish.

Answer 3

I don't know if this is the BEST, but definately the easiest. I get a box of Kraft Mac and cheese and follow the directions on the box, EXCEPT when I'm mixing in the margerine and milk I also add about 4 or 5 slices of real american cheese...its important to NOT use individually wrapped singles or anything that says "pasturized processed cheese FOOD" cheese food is NOT cheese and is mostly made of oil...make sure you get the one that says "pasturized processed cheese"
Mix the cooked macaroni, milk butter/margerine and cheese in the pan till everything that can melt has melted, and then add the powered cheese mix, and mix as usual... you'll never have creamier stove top mac and cheese.

Answer 4

There's 2 ways I do it & I can't decide which I like better, neither can hubby!

In a heavy sauce pan, heat 6 tablespoons of butter til melted, not burned. Sprinkle in the same amount of flour. Whisk together for 3 minutes. Don't allow to brown. Add 3 cups of warm whole milk, slowly, whisking as you go. When thoroughly blended, add 1/2 tsp. nutmeg, 1 tsp. salt, & 1/2 tsp. cayenne pepper. Cover and let thicken on LOW, about 7 minutes. Stir occasionally. DON'T LET IT BOIL!!!!

Meantime, cook your macaroni (1 lb.), drain it, & put into your baking dish, stir in a little butter to prevent sticking.

Turn the heat off your white sauce, and add 2 blocks of grated sharp cheddar. Sometimes I substitute 1 of the blocks w/ jalapeno jack or smoked gouda, depending on my mood. Stir cheese into white sauce thoroughly until smooth & melted. Pour over pasta & stir well. On top, sprinkle some crushed Ritz Crackers & bake @ 350 for 25 minutes. Voila!!

The other way is to heat 4 cups of heavy cream @ a very low simmer for about 10 minutes, then add the cheese. This is more of an "Alfredo" recipe. Have fun, though :)

Answer 5

1/4 cup Parmesan cheese
I 12 oz box of your favorite pasta
I bar of extra sharp white cheddar cheese (almost always cracker barrel cheese)
I tablespoon flour
2 or three tablespoons butter or marg.
2 cups more or less milk.

Set a big pot of water to boil on the back burner. At the same time melt butter over light medium heat (enough to make it bubble but not burn. When the butter is bubbling, add the flour and mix together to remove any flour lumps. When the water boils add the pasta. Add milk to the butter and flour a little at a time alternating with adding cheese a little at a time. when the cheese is all added, add just enough milk to make the cheese sauce creamy if it need to be added at all. When the pasta is cooked, drain immediately and place in a 9x11 baking pan. Pour the cheese sauce over the top and mix in. cover the top with the grated Parmesan cheese and bake at 375 for approximately 30 minutes or until the top is a light golden brown.

Answer 6

Cook macaroni, drain and rinse with some cold water, put a layer of macaroni in bottom of greased cassarole dish, salt & pepper and add a layer of shredded cheese on top of that (whatever kind of cheese you prefer). Repeat with layer of macaroni, salt and pepper and cheese. I usually do about three layers and that fills up the dish.

Drizzle about 1/4 to 1/3 cup of canned milk over top of dish

Bake at 350 degree for 45 min to 1 hour or until top gets brown and crusty.

Yummy.

Answer 7

4cups 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 8

16 oz. box of Elbow's
I can condensed Cheddar Cheese soup
1 lg. can evaporated milk~Carnation
3 cups Shredded Cheddar Cheese
1 cup whole milk
1 stick butter
salt
2 eggs


Boil elbow's until desired tenderness.
Drain put back in pot.
Add 2 cups cheese, milk's, eggs (after you scramble them first), butter, salt, soup, and stir well.
Put mixture in crock pot (slow cooker).
Add remaining 1 cup of cheese do not stir.
Let cook on low for about 2-3 hours until no longer milky.

This recipe is kinda like K&W's Macaroni and Cheese everyone should love it!!! And if your looking for a recipe that is great the next day this one hits the spot it never dries out!

Answer 9

Use a package of elbow noodles. Cook until done. Drain. Add about 1 cup of milk and at least half a pound of Velveeta. Keep cooking on the stove and stir til cheese melts.

Answer 10

My bf makes really good mac n chz....It's really basic.... You make the mac noodles on the stove.... when they are done cooking you drain them... Then you put some butter and a pile of chz (monterey jack n cheddar) and a little bit of milk.... This is better than any mac n chz I have ever had...even the baked.... Hmmmmmmmmmm