who has the best creamiest recipe for mac n cheese?

Question

my kids and i love the stuff. and i want to start making it homemade. i would love to have a time tested recipe. (going grocery shopping tommorrow)

Answer 1

best macncheese ever!
two cups of cooked macaroni 16 once Velveeta cheese 1/2 cup Cheddar cheese 1/4 to 1/2 cup milk , dash of Worcester sauce ,1/4 ts dry mustard powder , salt and pepper to taste . mix all together and then bake in oven safe dish at 350deg for 35 Min's

Answer 2

M-k... Here's my recipe for HOMEMADE mac&cheese- that once people have had- they NEVER want to go back to the boxed version: Boil up a half pound of elbow macaroni... & while that's cooking, cut up into cubes 2 & 1/4 cups of Velveeta Cheese. Add to the cut up cheese 4 tblspns of butter or margarine & 1/2 cup milk. When the macaroni is done, drain it, put it BACK into the pot you cooked it in- & add the cheese-butter-milk mixture. Place the pot back on the stove, & stir the macaroni & cheese on LOW heat until all the cheese has melted in with the macaroni. Should serve about 4. Double everything if you make a pound of macaroni; & you can also add cooked cut up hotdogs or broccoli (cut up small) to the mixture just before it's put on the stove to melt the cheese. I know this sounds like alot of work, but it tastes AWESOME; it's very filling, & it's a full meal all by itself (especially if you add the hotdogs or broccoli). Try it, - you'll LOVE it! :)

Answer 3

I make my mac and cheese a simple way - I boil my macaroni, a whole 8 oz pkg. I take a whole pack of Velveeta cheese (1 pound) and cube it up, mix it with the boiled and drained macaroni and add some milk. I put the bowl in the microwave and get the cheese good and melted. I add more cheese/milk to make it really creamy. Put it in a 350 degree oven for about 15 to 20 minutes and add shredded cheddar cheese at the last 5 to 10 minutes of baking time - it is delicious!!!

Answer 4

Boil macaroni in salted water. Drain. Add cubed Velveeta (lots) while macaroni is still hot. Pour about a cup of pet milk in along with about 1/2 stick butter. Simmer & stir constantly until cheese & butter are melted. Add more milk to make it as creamy as you like.
At this point, I dip out what I want to eat and sprinkle with black pepper. I do not bake, or add any other kind of cheese. This tastes just like Kraft only much fresher.
My grandkids would eat this every day if I would make it for them.

Answer 5

i dont cook by using exact measures but i make it by boiling water with about a 1/2 tsp of salt add mac when water boils then stirring often when its done i drain it then add velvetta
chees {the kind you get in a big block} and about a pat or two of butter then about 1/4 cup milk and stir until melted you can add more cheese or milk depending on how thick you like it. sometimes i add diced fresh tomatoes on top for a different taste and also i sometimes add the tomatoes and bread crumbs and baked for a few minutes to brown.. my family loves homemade mac and cheese... my grandkids like it with browned groundbeef in it also.

Answer 6

MACARONI AND CHEESE
When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.
7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk (2% milk saves calories)
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs
melted butter to mix with bread crumbs for topping


Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping (I actually use more butter and melt it to mix in with crumbs and cheese).

Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

Serves 6 to 8 as entrée or 8 to 10 as a side dish.

Answer 7

well for the creamiest...start with a bachamel...make a roux..2 Tbs of butter on a lowish temp...between low and med. when melted add 2 Tbs of flour...whisk to incorpoate..cook about 1 min..while whisking..add 2 cups of milk..cool not ice cold..allow to come to a boil at med...watch it though it is dairy and can burn or overflow easily..when it begins to thicken..add 12 oz of cheddar..or whatever you like...whisk...pour over near al dente noodles..short cut best..you can add ham or bacon..or any other cured meat to your liking...spray 13X9...bake at 350...about 20 minutes...then top with more cheese...another 12 minutes..done

Answer 8

Food network's Paula Dean has a good one.