Homemade mac and chesse dish?

Question

Any good recipes for a homemade mac and chesse dish?

Answer 1

SPICY MACARONI AND CHEESE
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)

In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the 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 add the cayenne 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°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

Answer 2

This is a super secret recipe..don't tell anyone..lol.

What ya need...

- 1 Box of Barilla Elbows (I like these the best.)
- Various Cheeses - American, Swiss, Chedder (have to be careful with Cheddar..melt slowly or it separates) etc. Also, be careful with Swiss as well..only add it as an additive. The flavor is too strong to make it all Swiss. I stick with American mostly.
- 2 tbsp Mustard
- 1/4 gallon of milk or as much to cover the cheese
- 1 egg white
- bread crumbs

Take a regular sauce pot and break up the cheese, should fill up to about half of the pot. Then add the mustard and put enough milk to cover the cheese. Melt slowly, mix often. If you are using Cheddar keep it on low heat and let it melt slowly.

During this cook the pasta until almost done. Drain and put back in pot. Pour the melted cheese mixture over the pasta, mix then add the egg white and mix well. Pour half into a baking dish or pan add some slices of American cheese and pour the rest over the cheese slices. Sprinkle some break crumbs on top and back in a 350 degree over for 45 minutes..

Enjoy! If you want it as a dinner, throw some ham chunks in it. It tastes incredible!

Answer 3

2 1/2 cups low fat milk
2 - 3 bay leaves
1 pound pasta ( I usually use shell or elbow)
1/2 stick butter
3 tablespoons of flour
1 1/2 cups pf grated cheese (sharp cheddar or mosarelli)
1/2 cup grated parmesan cheese
salt & freshly ground pepper to taste
1/2 cup or more of bread crumbs

1. preheat oven to 400°F and bring a large pot of water to boil
2. cook the milk with the bay leaves in a small sauce pan over medium-low heat. When small bubbles happen ( about 5 min) turn off the heat & let it stand. Salt the boiling water and cook the pasta to about a minute or two before it is tender. Drain it, rinse it in cold water to stop it from cooking and put it in a big bowl.
3. In a small saucepan ...over medium low heat, melt 3 table spoons of butter (3/4 of the stick of butter); when it is foamy add the flour and cook, stirring until the misture browns ... about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of milk to the hot flour mixture, stirring with a wire whisk all the time. When the mixture becomes smooth, add a little more milk, continue until all the milk is used up and the mixture is thick and smooth. Add the cheese (not the parmesan, the other cheese) and stir.
4. Pour the sauce over the pasta, toss in the parmesan cheese, and season with salt and pepper. Use the remaining butter to grease a 9 x 13 inch (or whatever you have about the same size) baking pan and turn the pasta mixture into it. Topp with the brea crumbs and bake until the bread crubs turn brown ... about 15 minutes. Serve hot.

this is enough for 4 to 6 people.

Answer 4

My favorite macaroni and cheese has a custardy base.

Custard Style Macaroni and Cheese

1 1/2 cups macaroni, uncooked
2 teaspoons salt
3 large eggs
1 1/2 cups skim or low fat milk
1 teaspoon salt
1/2 teaspoon paprika
2 cups shredded Cheddar cheese, divided
1/4 cup cracker crumbs

Cook the macaroni in a large pot of salted water, following package directions. Cook until tender. Rinse in cold water and drain well.

Preheat the oven to 325° F. Grease a 10x7x2-inch casserole dish.

In a mixing bowl, whisk together the eggs, milk, salt, and paprika.

In the casserole dish, layer the cooked macaroni with 1 1/2 cups of the cheese; pour milk and egg mixture over all. Bake the casserole for 40 to 45 minutes, or until set in the center. In a small mixing bowl, combine remaining shredded cheese and crumbs. Spread over the casserole, then put under broiler to brown.

Serves 4.

Answer 5

Have 2 sauce pans ready,a colander,and a large bowl buttered
one for the pasta salted and filled with water
one for the sauce
Sauce:
2 cups milk
2 lbs. cheese (I use American and Swiss....add what you like)
1/2 cup Parmesan cheese (grated)
pepper
chopped onion and pepper, about 1/2 cup of each more or less to taste
bring your pasta ( elbow macaroni) water to a boil
mean while, put all other ingredients in the other sauce pan, stirring frequently till the cheeses are melted
put macaroni in water till almost done then use the colander to drain the macaroni
I use a buttered large bowl to put in ALL of the ingredients ... macaroni and sauce ....I then top this off with either some home made bread crumbs or boxed bread crumbs
bake at 350* till bubbly and golden brown on top

Answer 6

mac and cheese!!!


INGREDIENTS
1 cup macaroni
1/2 cup process cheese sauce
2 frankfurters, sliced
1 teaspoon grated Parmesan cheese
1 pinch dried oregano
4 buttery round crackers, crushed


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat cheese sauce in microwave, 1 minute. In 8 x 8 inch baking dish, combine cooked pasta, cheese sauce, sliced frankfurters, Parmesan and oregano. Top with crumbled crackers and bake 10 minutes.

Answer 7

1 3/4 cups elbow macaroni (uncooked)
5 ounces cheddar cheese, cubed
1 2/3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons mustard powder
pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg (or to taste)
1 1/3 cups half-and-half cream
1 1/3 cups whipping cream (unwhipped)
2/3 cup sour cream
2 large eggs
3/4 teaspoon worcestershire sauce
3 cups grated cheddar cheese (or to taste)



1. Set oven to 350 degrees.
2. Butter a 13 x 9" baking dish.
3. Cook the macaroni in a large saucepan of boiling salted water until tender-firm (don't overcook); drain pasta.
4. Transfer to a large bowl; mix in the 5 ounces of cubed cheese until the cheese is melted and well blended.
5. In another bowl whisk the flour, salt, mustard, black pepper, cayenne and nutmeg, until well blended; gradually whisk in the half and half, whipping cream and sour cream, add in the eggs and Worcestershire sauce; whisk well to blend.
6. Pour over the macaroni; stir to blend.
7. Transfer to prepared baking pan, spread evenly; sprinkle with the grated cheese Bake the macaroni until is JUST set around edges, but sauce is still liquid in the center (about 25 minutes, DON"T OVERBAKE).
8. Remove from oven, let stand for 10 minutes to thicken slightly (sauce will be creamy).

Answer 8

- Pasta shells or macaroni pasta (will depend on preference)
- Velveeta Cheese
- Milk
- Butter
- Hamburger (optional)

If you do plan to include hamburger, you'll want to cook this first before you even start your mac & cheese, because it will be the last step and you don't want to be waiting for it.

Directions:

Cook hamburger, set aside. Boil water and cook pasta as directed. While pasta is cooking, cut cheese into bite sized pieces (the smaller they are, the easier they melt). Make sure your milk and butter is out as well, so you aren't racing to find it.

Once pasta is finished, drain and return to pot. Slowly add in milk, cheese, and a small amount of butter. Amounts will depend on your own preferences, and do be careful with the amount of milk you add to start. Too much milk and you'll have Mac & Cheese soup! Hamburger is added last and again will depend on preference.

Enjoy this tasty homemade treat!

Answer 9

Mom’s Macaroni and Cheese

1 ½ cups elbow macaroni
3 tbsp butter or margarine
3 tbsp all-purpose flour
2 cups milk
½ tsp garlic salt
½ tsp dried mustard
2 ½ cups shredded or cubed Muenster cheese
Italian-style bread crumbs

Cook macaroni in boiling water till tender. Drain.

Melt butter in sauce pan and blend in flour. Gradually add milk, stirring constantly till there are no lumps and sauce has thickened. Add cheese and stir until melted.

Mix macaroni with cheese sauce and turn into a casserole pan. Sprinkle with bread crumbs. Bake at 350 degrees about 45 minutes or till bubbly and brown.

Answer 10

boil noodles till partially soft drain & rinse with hot water place in bowl add 3 medium eggs 1/2 cup parmesan cheese 2 tlbs salted butter 1 cup milk, salt & pepper 1 pkg sharp cheddar & 1 pkg mild shredded cheese mix well place in buttered baking deep dish bake for 1 hr on 350 after baking top with shredded monterray jack cheese let melt set for 20 mins serve