How do u make YOUR homemade mac and cheese?

Answer 1

Mac & Cheese

Ingredients:
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

Spicy Mac-n-Cheese w. Tomatoes

I love the addition of tomatoes to macaroni & cheese, the two seem to marry perfectly as the acid from the tomatoes cuts the richness of the cheese sauce. Adjust the amount of chile to taste.

Ingredients
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced jalapeño chile, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
pinch cayenne, or to taste
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack
1 1/2 cups coarsely grated extra-sharp Cheddar
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan

Method
Preheat oven to 375

In a large heavy saucepan cook the onion, the garlic, the jalapeño, 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 oven for 20 to 25 minutes, or until it is golden and bubbling. Remove from the oven and let rest for 5 minutes before serving hot.

Answer 3

Simpliest thing ever. Cook macaroni according to box for however much you want. 1 lb. macaroni makes a large casserole dish. Take a couple tablespoons or so of butter or margarine, melt in casserole in microwave. Stir in some flour to make pasty. Stir in some milk and microwave until kind of thick. Stir to get some lumps out. Add macaroni and stir in some shredded cheddar cheese or whatever you want. Put in enough cheese to your liking. Stir altogether and add more milk and stir so not so dry. Bake covered at 350 for about 30 minutes. You got it, can't fail, good no matter what you do. Buttered breadcrumbs on top are good too if you want to go to the trouble.

Answer 4

I cook some elbow mac al dente and mix it in with some homemade cheese sauce, (a lil flour, a lil butter, and a lotta milk & cheddar cheese). I dump the mixture into a casserole dish, sprinkle some more cheddar cheese on top, some buttered bread crumbs, and viola! A cheap, yet tasty meal is served! Sometimes, if I'm feeling extra ambitious I will steam up some peas to mix in. ;)

Answer 5

this is my moms own recipe! its great and ive made it taste better! with only 4 ingreadients its great!

1 lb elbow macaroni
2 pkgs cracker barrel cheese
salt
pepper


cook macaroni to pkg directions.
meanwhile preheat oven to 350.
cut the cheese into slices that are about 1/2 in or so thick.
place some of the cheese in the bottom of a cassarole dish.
drain the pasta- add some macaroni onto cheese.
put more cheese, more macaroni. repeat until done with using all macaroni.
use remaning cheese on top, sprinkle with pepper/salt and bake in the oven for about 30 minutes or until cheese is melted!
for a real treat, add some grape or cherry tomatoes on top! yum! then bake!

you can serve this with salad and a nice loaf of Italian bread!!!!

ENJOY I KNOW U WILL!

Answer 6

Ingredients needed:
Macaroni
1 jar Cheese Whiz
8 oz bag Shreded Sharp Cheddar Cheese
8 oz bag Shreded Mild Cheddar Cheese
8 oz bag Shreded Colby and Jack Cheese
2 cups 2% Milk
1/2 stick butter

Cook macaroni according to package directions.
Reserve 1/2 cup of sharp cheddar and 1/2 cup of colby. In saucepan combine all remaining cheeses and milk; stirring continually until all cheese is melted. Add butter and continue to stir. Once all is melted and mixed together well remove from heat.

Pour cooked macaroni in baking dish and cover with cheese mixture. Sprinkle with pepper and remaining shredded cheese. Bake on 300 for 20 minutes or until cheese on top is melted and lightly browned. This is a great cheesy mac n cheese.

Answer 7

Macaroni and Cheese

1 lb. box elbow macaroni
1 lb. mild Cheddar cheese, grated
1/2 c. margarine, melted
6 eggs
2 13-oz. cans evaporated milk
salt and pepper to taste

Cook macaroni in boiling salted water according to package directions. Drain well and dump into a big bowl. Add grated cheese, reserving 1/2 c. to sprinkle on top. Stir in cheese until melted. Stir in margarine and eggs; stir well to distribute evenly. Add milk. Mixture will be fairly liquid. Pour into 13x9" pan, sprinkle with reserved cheese on top. Bake at 350F, for 45 minutes, until set. Serves 8.

Answer 8

I cook the noodles...usually small elbow macaroni. When those are done, I put them in the colander to drain, and I put in some Velveeta cheese in the pan...I just guess the amount...depends on how much I'm making...then I add some butter...about a tablespoon, and just a little bit of milk. I melt all that before I add the noodles. If it's too stiff, I add more milk...if it's too runny you can add more cheese...my husband likes this way better than Kraft...or any macaroni in a box.

Answer 9

I love homemade mac and cheese and often serve it with porkchops or meatballs. Here's my recipe:

1 box elbow macaroni (Ronzoni or DeCicco)
1 cube butter
1/2 cup white flour
1 tsp kosher salt
1 tsp fresh ground pepper
1 T mustard
2 cups whole milk
2 cups half and half
1 8 oz brick of cream cheese
1 4 oz container gorgonzola
1 pkg shredded sharp cheddar cheese
1/2 cup Italian bread crumbs mixed with 1/2 cup parmesan
3 T butter, cut into 1/4 inch slices to put on top of the casserole.

Cook pasta according to the directions. Melt butter in saucepan and add flour to make a rou. Allow rou to brown slightly and add milk. Blend well and add half and half. Stir to thicken and add salt, pepper, and mustard. Continue stiring and add cream cheese and gorgonzola. Add one cup of the cheddar cheese. Continue seasoning to taste. Mix pasta with sauce and put 1/2 in buttered baking dish. Top with 1/2 of the cheddar cheese. Put on remaining pasta and top with the rest of the cheese, bread crumbs and dot with butter. Bake for 45 minutes at 350 degrees, covered for the first 40 minutes.

Answer 10

well frist of all cook your mac noodiles for about 10mins as to it says to the package an how much you want to make. next use velladea light chese for if ya want it healthy eatting w/ 1 cup of 2%milk an also 1 egg to hold everything togather mix well on low to med heat for 5 to 10 mim until bellend all to gather an suver add pepper or whatever to teast! good luck on making it! :)