Does anyone have a recipe for Mac & Cheese that is NOT real creamy? (more on the dry side but still cheesy)?

Answer 1

Mac & Cheese

5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto’s

Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac
Pour in the Milk
Top with Cheeto’s
Bake 45 min. @ 350

Answer 2

an uncomplicated rapid youngster examined recipe!!!! a million container of Kraft mac and cheese Make as directed on the container. a million can Campbell tomato soup Open and pour quickly from the can into the Mac and cheese proceed heating and mixing. until soup is melted and warm. Serve. selfmade Mac and Cheese soften 2Tbs of butter, Saute' 1Tbs diced onion and a million/4 tsp garlic. upload 2 Tbs flour blend. return to warmth slowly upload milk stirring you're making a white sauce base. as quickly as you have further the milk makes approximately 2 cups, consistency would desire to be creamy. upload Sharp grated cheddar cheese stir in til melted. non-compulsory to apply any form of cheese you pick. some like the gentle cheeses. end by using pouring over the already cooked and drained macaroni.

Answer 3

I do mine this way and never had anyone complain. I don't like using a belchamel sauce for the very reason you mention- too creamy!

Pre cook your macaroni as described on the box. Drain--then refill pot with cold water to cool macaroni (may take several refillings of cold water)

Take your baking dish and butter completely all sides and bottom. Put in a layer of macaroni, sprinkle lightly with flour, add salt and peper ( easy-more layers to do), then a layer of grated cheddar cheese. (I like Cabots Hunters Seriously Sharp).
Continue doing so until you use up all ingredients. On the top layer add several pats of butter and the final layer of cheese. I add about 2 cups of milk or so. I don't generally measure when I cook because I am a culinary chef by training-not occupation!
Bake in 350 oven about 45 minutes or so. You may have to cover with a "TENT" of foil to avoid burning cheese. Don't lay foil on top of cheese or you will have a MESS! Basically everythings cooked and your only melting the cheese and cooking out the flour so no need to bake for hours. When it's golden brown, your ready to eat. Hope you enjoy this one!

Answer 4

I like my mac and cheese the same way and its very simple. this is how I make it.
1lb macaroni noodles
2 cups whole milk
4 tablespoons of flour
4 tablespoons of butter
2 cups 8 oz of shredded cheese
preheat your oven to 375
boil and drain noodles, set it aside.
mix the milk,flour,and butter over med heat until thick,then add the cheese to the sauce mixture.mix everything together in a casserole or baking dish, if you want sprinkle some bread crumbs and then bake in the oven for 30 minutes.

this is the recipe ive always used and everyone loves it. its simple and it tastes sooo good! I hope you try it and like it.

Answer 5

Hello. A few years ago I found a wonderful mac and cheese recipe that is SO easy, tasty, and is a winner each time. Follow this link from About.com: http://southernfood.about.com/od/macaroniandcheeserecipes/r/bl01011f.htm. This website is real good and can give you input from recipes to advice on electronic purchases. There's a wealth of information here. Enjoy.

Answer 6

The Absolute and Most Ultimate Macaroni and Cheese
1 3/4 cups elbow macaroni
1 1/4 cups extra-sharp cheddar cheese, cut into 1/2 inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half or light cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
1 1/4 cups extra-sharp cheddar cheese, grated and packed
Preheat oven to 350 degrees F.
Lightly butter 13- x 9- x 2-inch glass baking dish.
Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite.
Drain pasta.
Transfer to prepared dish.
Mix in cubed cheese.
Whisk flour, salt, mustard, black pepper, cayenne pepper, and nutmeg in medium bowl until no lumps remain.
Gradually whisk in half and half, then whipping cream and sour cream.
Add eggs and whisk to blend.
Pour over macaroni mixture; stir to blend.
Sprinkle grated cheese over.
Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes.
Remove from oven; let stand 15 minutes to thicken

Answer 7

2 cups elbo macaroni
1 cup grated cheddar cheese.
4 cups of water.

Now Drink the water and mix the cheese and Mac together and eat with a spoon.

Should be very dry.

Answer 8

This is a huge hit! My stomach is growling now...

Velveta Shell mac and Cheese, Do as the directions say on box.

And a half a bag extra of Coby and Monteray Jack chez, tbsp of butter and a slash of milk. stir it up...

I usually add bacon and jalepinos for extra taste.

Answer 9

if your suace is coming out to creamy, you can try a thickener like cornstarch, that wont take away from the cheesiness of the taste

Answer 10

that made me hungry. =]

i just like the kraft mac and cheese that comes out of a box. but i add a little bit more butter to mine.