Wanted: A TO DIE FOR Mac and Cheese recipe?

Question

Velvette or Kraft boxed type need not apply. From scratch applicants only please!

Answer 1

hi....
I just saw what looks to be the most sinful recipe on the Today show.
• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half
• 4 cups grated sharp yellow cheddar cheese
• 2 cups grated extra sharp white cheddar cheese
• 1 1/2 cups grated mozzarella cheese
• 1 cup grated Asiago cheese
• 1 cup grated Gruyère cheese
• 1 cup grated Monterey Jack cheese
• 1 cup grated Muenster cheese
• 1/8 teaspoon salt
• 1 tablespoon black pepper

Preheat the oven to 325ºF.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Combine the eggs with the Velveeta, butter, and 2 cups of the half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.
Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.

Serve hot.

Answer 2

I can't give you weights as i do mine by eye.
I use,

margarine,about 2 tablespoons
Plain flour approx 4oz
1 pint of milk,semi-skimmed or full fat
mild cheddar
wholegrain mustard
pepper
quick cook macaroni

First,put your macaroni on to cook,while this is cooking,grate the cheese.
Melt the margarine over a medium heat,so as not to scorch it,add the flour,until you get a smooth paste,then gradually add the milk,stirring all the time.
Add the mustard and pepper,keep on stirring until you get the sauce the thickness you want,then add the cheese.keep it over the heat,until the cheese is incorporated into the sauce.Next drain your macaroni,and add to the cheese sauce.
You can eat it straight away,or place in an oven proof dish,sprinkle with extra cheese and bake for 20- 30 minutes until golden brown.

Answer 3

Macaroni and Cheese

6 Tablespoons Butter
2 small onions finely chopped
4 cloves garlic finely minced
6 Tablespoons flour
5 Cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
20 ounces extra sharp cheddar cheese, grated
paprika
1 pound cooked salted macaroni

In large saucepan melt butter, add onion and garlic, cook until transparant. Add flour, cook for a minute or so to get rid of floury taste. Stir in milk and cook until thick, stirring all the while. Add salt, pepper and dry mustard. Stir in 3/4 of the cheese. Place macaroni in casserole dish. Top with remaining cheese. Sprinkle with paprika. Bake at 375 to 400 degrees until brown on top. Enjoy.

Answer 4

This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.

TRY IT ITS YUMMY !!!!


INGREDIENTS:
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire
3 cups milk
1 small onion, grated
3/4 pound shredded sharp Cheddar cheese (3 cups)
8 ounces elbow macaroni, cooked and drained
3/4 cup soft bread crumbs

PREPARATION:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.

Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.

Answer 5

Boil a box of pasta, add 8 oz of shredded cheese (or more or less as you'd like, whatever kind of cheese you'd prefer) and mix in 1/4 cup sour cream or french onion chip dip. Add milk if you want it thinner. You can bake it or not. 350 uncovered til lightly browned on top if you do.

Answer 6

This will be the one for you then.

8 ounces pasta, prepared (mini penne, shells, elbow)
2 tablespoons onions, minced (fresh is best)
1 garlic clove, minced
1 (10 ounce) can evaporated milk
1/2 cup chicken broth (or Vegetable)
1/2 cup sour cream
5-8 ounces fontini cheese (room temperature)
2 1/2 cups cheddar cheese, grated
1 egg
5 tablespoons butter
3 tablespoons flour
1-2 teaspoon Dijon mustard (your preference)
1 teaspoon kosher salt, plus added salt for pasta water
1 teaspoon white pepper
1/4 cup breadcrumbs
Cook pasta in salted water until al dente, drain.
In 1 T butter, saute onion for 2 mins and add garlic cooking for another 1 minute.
While pasta water is heating, beat the egg well in a medium bowl.
In a 16 oz measuring cup, pour the Evaporated Milk and heat in microwave until right below a boil.
Start whisking a fews drops of warmed milk into the egg. Continue doing this until you've used about half the milk. Pour the remaining milk in and mix well. (This process will keep egg/milk from curdling). Set aside.
In a medium pot over medium heat, melt remaining butter and add flour slowly whisking until crumbly. Continue whisking for another minute to heat thru the flour.
Over medium high heat, slowly add milk mixture until it starts to thicken.
Whisk in chicken broth and heat for a minute of so, lower temp back to medium and add sour cream, and 2 cups of cheddar a handful at a time, continuing to whisk throughout.
Crumble the fontini cheese into mixture, stirring until nice and smooth and never to a boil.
Add Dijon mustard, salt and pepper. Taste for seasoning and adjust at this time.
Add cheese sauce to the pasta pot and mix well. Pour in an 8x8 casserole dish. Sprinkle with the remaining 1/2 cup cheddar (I use more) and sprinkle the bread crumbs on top.
Bake in a pre-heated 350 oven for 25-30 minutes. Let sit 5 mins before serving.

Answer 7

I've seen some farting about but I've never seen this much before, and wasn't it a good job you said "NO velveteen or processed cheese" merchants in your question....... NOT !
However, make a pint of cheese sauce in a microwave using 2oz each of butter and SR flour, a teaspoon of mustard powder and a pint of milk. Cook about 8oz of penne, strain and add to the sauce. That's it.

Answer 8

1 package elbow macaroni
3 tablespoons butter
2 cans cream of mushroom soup
1 package processed cheese (I prefer Velveeta)
2 packages shredded sharp cheddar cheese

Cut ingredients in half or thirds for less servings.
Boil elbow noodles till done, but still firm.
Drain.
Rinse with warm water to remove excess starch.
Cut processed cheese into chunks.
Pour water in large saucepot and heat till slightly boiling.
Add all processed cheese, stir till almost melted.
Lower heat on cheese sauce to prevent scorching and add mushroom soup.
Stir till fully incorporated.
Remove from heat.
Pour noodles into roasting pan.
Add butter and stir till melted.
Stir in cheese sauce.
Top with shredded cheese and bake at 350 degrees till top is slightly brown.

Answer 9

Only experienced recipe cards, here...

"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.


"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 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.


"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.