Has any1 got a good basic macaroni cheese recipe?

Question

Everytime i search for this recipie and try it, it never goes great, especially the sauce. When i was at school in cooking we cooked the best macaroni cheese ive tried but i cant remember the recipe or how to do it but i know there were not any special ingredients, it was just basic. I dont want a recipie with the breadcrumbs on top i dont like that, i just want a basic recipe that works and tastes great. Thanks.

Answer 1

INGREDIENTS:
5 cups cooked macaroni (8 ounces raw)
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon salt
1/8 pepper, or to taste
2 cups milk
3/4 cup + 1/4 cup shredded sharp Cheddar cheese
paprika, optional
PREPARATION:
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. continue to cook, stirring constantly, until thickened.

Add 3/4 cup cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Bake in a preheated 350° oven for 20 minutes, or until hot and bubbly. Sprinkle top with 1/4 cup cheese and bake 10 more minutes. Let sit ten minutes before serving.
Serves 6.

Answer 2

Sauce:

2 cups of milk
1 Heaped Tablespoon of plain flour
1 1/2 - 2 cups of grated hard cheese
1/2 teaspoon salt
1 rounded teaspoon hot English mustard
Pinch of cayenne pepper
2 Oz's butter

Method.

Place in pan and mix well the milk , flour, salt, cayenne and mustard, then place over a moderate heat and stir continuously until thickens.

Add butter and keep stirring.

Take off heat and add cheese - keep stirring until cheese melts.

Meanwhile you will have cooked your macaroni elbows until al dente and drained .

Now mix macaroni into the sauce- place in an ovenproof dish - sprinkle with some more grated cheese and grill until browned.

You can eat it without grilling or adding more cheese but is nicer if you do grill.

This is a basic recipe with a bit of a bite and everyone who has tried it, likes it, even those that are not fond of macaroni cheese.

Secret to the sauce is keep stirring otherwise it goes lumpy or catches on the bottom of the pan.

Is great with some chopped cooked bacon and tomatoes added or as a side serving.

Answer 3

Best Macaroni and Cheese


Ingredients
2 c. (8 ounces) elbow macaroni
1 stick Butter
1/4 cup Minced onions
3 tbsp. Flour
2 c. Milk or light cream
1/2 c. Dry white wine (or water)
2 c. Grated sharp cheddar (1/2 pound)
1/2 cup Bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

Preparation
Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.


In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.


Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.


Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.


Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top

Answer 4

In the war in Europe, the front line infantry often went hungry because of the miles of mud and land mines separating the supplies from the fighting men.
At one point, in searching empty buildings for German soldiers hiding, I found a large box of macaroni in an abandoned store. I had no idea how to use it so I boiled a pot of water. When the macaroni was tender, I drained off most of the water and tossed in a couple of containers of cheese from C ration cans.
The result was great, simple, contained nothing but macaroni and cheese. Once in a while, my wife makes macaroni and cheese in the oven, using a dozen ingredients, but she admits that the simple way is better.

Answer 5

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

Answer 6

1 box of kraft macaroni & cheese deluxe
1/2 stick of butter
!/2 cup of milk
1 pk cheddar cheese
make the mac&cheese deluxe as instucted on the box then add milk and butter stir until the butter is melted cut cheddar cheese into cubes put in right before you put into oven then bake at 350 for about an half an hour or until brown on top

Answer 7

1 pkg macaroni
3 - 2c pkg sharp cheddar cheese (I use 2 extra sharp and 1 sharp)
4 eggs
1 stick butter
salt and pepper to taste
1 1/2 c milk

Cook macaroni until tender. Drain and add eggs, butter, salt and pepper. Layer macaroni in baking pan and cover each layer with cheese, ending with cheese layer on top. Add milk. Bake in oven 350 degrees until top layer of cheese is brown.

YUMMY! and so simple.

Answer 8

Baked Macaroni and Cheese Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2





1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Stove Top Mac-n-Cheese Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2





1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

I have made both of these recipes, I too do not like bread crumbs on top but the panko bread crumbs were a completely different taste and texture. Both were awesome. Good Luck

Answer 9

this is my moms recipe

boil noodes

butter bottom of baking pan
noodles
put butter 6 pats of butter on top of noodles salt and pepper

slice velvetta cheese to cover layer

then repeat until to top of baking dish

add milk to side about 3/4 cup

bake until brown

it is good

bake ay 375

Answer 10

Boil one pound of macarone until it is just slightly tender (el-dente) add 2 cups Velveeta cheese (cut into small chunks) turn off burner and stir until all cheese is melted.
Serve hot.