how to make the best macaroni & cheese?

Answer 1

add more butter and cheese...mmmm

Answer 2

Baked Macaroni and Cheese

Ingredients

(6 servings)

3 c Sauce Bechamel
4 oz Parmesan cheese
1 c Fresh breadcrumbs
1 lb Mostaccioli noodles
3/4 lb Fontina cheese


Instructions

Boil pasta until it it just al dente. Combine the cheeses (grate both first) and set aside. Butter a 2 1/2 or 3 quart baking dish. Drain pasta and place 1/3 of it in the baking dish. Cover with 1/3 of the cheese and 1/3 of the sauce. Grate on plenty of black pepper. Make 2 more layers like this. Sprinkle the buttered breadcrumbs over the top. Bake 15 to 20 minutes at 350 degrees.

Answer 3

This is how I make mac and cheese, and I haven't gotten any complaints yet.

Buy the best, sharpest Cheddar cheese you can find. Mix a cup or more of the shredded cheese with white sauce*, and stir until it melts. Season with a little onion and garlic powder.

Prepare half a box of macaroni according to the directions and place in a 13X9 casserole dish or baking pan. Pour the cheese sauce over it, stir well, and top with buttered bread crumbs. Bake at 350 degrees until bubbly and crumbs are browned.

Easy, no measuring, and delish!

* White sauce recipe:

Melt two tablespoons of butter or margarine in a saucepan. Stir in two tablespoons of flour, and cook for minute or two, but don't brown.

Slowly add in a cup or more of milk, stirring constantly. The white sauce is done when it's the consistency of coffee creamer. Season with salt and pepper.

Answer 4

Description: One bite of this creamy, cheesy concoction and you’ll never go back to boxed! Look for it to move to the top of your kids’ favorites list.
Instructions:
Mac and Tilly Cheese

Ingredients:
1 8-ounce package elbow macaroni
1/4 cup Tillamook® Butter
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 1/2 cups Tillamook® Shredded Medium Cheddar


Preheat oven to 375 degrees F. Cook macaroni per package directions, drain and set aside.

Meanwhile, melt Tillamook Butter in a medium saucepan; remove from heat. Stir in the flour, salt and pepper until smooth. Gradually stir in milk and bring to a boil while continuously stirring. Reduce heat and simmer for one minute. Remove from heat.

Stir in 2 cups Tillamook Shredded Medium Cheddar Cheese and the macaroni. Pour into a 1 1-2 quart casserole, and sprinkle remaining cheese over top.

Bake 15 to 20 minutes, or until cheese is golden-brown.

Makes 4 to 6 servings.


******It is the best ****** It your mouth watering and wanted to eat more...

Answer 5

Outback makes the BEST in the universe. here is their recipe

1 (12 ounce) package of medium-size rigatoni pasta
3 tablespoons butter
2 tablespoons flour
1 1/2 cups Whipping Cream/ or milk
1/4 teaspoon salt
1/8 teaspoon paprika
1/2 lb store-brand processed cheese, cubed (i.e. Velveeta)


Prepare rigatoni using package instructions.
Drain and set aside.
In a large saucepan on medium heat, melt butter.
Add flour, stirring constantly.
Mixture should thicken.
When flour thickens, add whipping cream/milk, salt, paprika and cheese cubes.
Stir constantly until the sauce thickens but is smooth.
The cheese sauce should resemble an extra-thick cream.
If mixture is too thick, a little more milk may be added.
Pour the drained pasta into the sauce and gently stir until pasta is completely coated.

Answer 6

Spicy Macaroni and Cheese

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeno chilies, to taste or 1 to 2 tablespoons of chipotle in adobo
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
5 cups milk
1 (28-ounce) can plum tomatoes, juice discarded and tomatoes chopped and drained well
1 pound elbow macaroni
2 cups coarsely grated Monterey Jack (about 8ounces)
2 cups coarsely grated extra-sharp cheddar (about 8 ounces)
1/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan (about 1/4 pound)

In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and salt and pepper to taste.

In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 13 to 14 by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375 degree F. oven for 20 to 25 minutes or until it is golden and bubbly.

Answer 7

there are two ways to make the best

first way (creamy)

1. boil macoroni
2. add cheese and milk
3. add little water and let cheese and milk boil

second way (cripsy)
1. boil macoroni
2. put in oven-safe pot, layer each level of macaroni with cheese
3. bake at 350 until top is golden brown

Answer 8

Souper Simple Mac 'n' Cheese


Here's one that even I can't screw up!!!!!!!!!!!1


From: Campbell's Kitchen
Prep/Cook Time: 30 minutes

Serves: 4



Ingredients:


1 can Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/2 soup can water
1 cup uncooked corkscrew-shaped pasta



Directions:



MIX soup, milk and water in a saucepan. Heat to a boil.

STIR in pasta. Cook over low heat 20 min. or until done, stirring occassionally..........Enjoy........

Christopher

Answer 9

Mix Velveeta and cream cheese, melt down with a little milk. Add to your already prepared noodles. Put in pan and cover with cheddar cheese, it is very creamy and good

Answer 10

follow the one on the box

Answer 11

very easy follow the directions