What's the best Mac and Cheese recipe you have ever made?

Answer 1

ALL-DAY MACARONI AND CHEESE

Recipe By : Mr. Food
Serving Size : 4 Preparation Time :
Categories : Side Dishes Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
8 ounces elbow macaroni -- cooked & drained
3 cups sharp Cheddar cheese -- shredded, (12
-- ounces)
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sharp Cheddar cheese -- shredded, (4
-- ounces)

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has
been coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and
seasonings to the macaroni; mix well. Sprinkle with the remaining 1 cup
cheese, then cover and cook on the low setting for 5 to 6 hours or until the
mixture is firm and golden around the edges. Do not remove the cover or stir
until the mixture has finished cooking.

Serves: 4 to 6

Answer 2

-Heres a real easy one. Boil any amout of any pasta with a little salt.
-Add a little vegatable or olive oil.
-Add some pepper and maybe some Italian seasoning.
-Drain the pasta.
Now for the piece de resistance-
-Buy a hunk of parmesan (or possibly myzythra if you can find it)
Do not get the pre-grated kind! Actually any sharp or fragrant hard cheese will probably do the trick!
-Grate as much as you want into the pasta. it's hard to have too much cheese. If it's hard cheese it probably won't melt but thats ok, it only makes it better!

Answer 3

Stouffers frozen entree! I am 49 yrs old and have not mastered a good mac and cheese. I am glad that you asked this question, maybe someone will post some good recipe's here. I love the stuff , but can never get the cheese to melt, it is so globby that i dam near choke to death on it.

Answer 4

Baked Macaroni & Cheese

24 ounces macaroni
1/2 cup butter
1/2 cup flour
4 cups milk
16 ounces Velveeta cheese (sometimes I use even more)
1 pinch white pepper or black pepper
1-2 cup shredded cheddar cheese

Preheat oven to 350 degrees Fahrenheit.
Prepare macaroni according to package directions.
Melt butter in a large pan.
Whisk flour into melted butter to create a light roux (paste).
Slowly whisk milk into the roux, whisking constantly to avoid lumps.
Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.
After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.
Once the macaroni and sauce are mixed together, tranfer to a 9 x 13 baking dish.
Cook uncovered for 25-30 minutes or until bubbly.
Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is throughly melted.
Remove from oven and allow to cool for 5 to 10 minutes before serving.

If I have leftover ham I dice it up and add it to the dish.

Answer 5

Boil your noodles until almost cooked. Then, place them in a casserole dish. Add sliced pieces of Velveeta cheese, a 1/4 cup milk, 3 tablespoons of vegetable oil, and bake until the cheese is melted and noodles are tender.

Answer 6

All I did was boil some water, throw some elbow macaroni in after the water started to bubble. Then, when the noodles were soft enough, I grated a hell of a lot of cheese and threw in a random amount of margarine. I didn't have milk so I put in some water. I'm a very amateur cook.

Answer 7

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