how can i get my macaroni and cheese do be cheesy and not dry?

Question

for some reason my macaroni and cheesy comes out very dry can someone tell me how to make it cheesy

Answer 1

ADD MILK!

Answer 2

Macaroni and Lots of Cheese

Ingredients

(4 servings)

1/2 lb Elbow macaroni
2 tb Butter
1 ds Cayenne pepper
1 Salt and fresh pepper to tas
1/3 c Milk
Egg,beaten
2 ts Brown mustard
1/2 lb Sharp cheddar ch.shredded
1/2 lb Mild yellow cheddar,shredded


Instructions

Cook macaroni in pleanty of salted water until tender,8 to 10 minutes.Drain.In a large casserole,toss macaroni with butter,cayenne and salt and pepper.Mix the milk with the egg and mustard and mix into the macaroni.Toss the two cheeses together and mix half the cheese with the macaroni.Set aside the remaining cheese. Bake in a preheated 350 deg.oven for 10 minutes.Add half of the remaining cheese and mix well.Bake 5 minutes more.Mix in remaining cheese and bake another 10 minutes.Makes 4 servings

Answer 3

As shown in some other answers, whole milk or cream, eggs and using some Velveeta will add to the moisture. A mixture of different cheeses both yellow and white give a wonderful flavor. Cook at 325 for 45 min to an hour rather than at a higher heat. be sure the macaroni is cooked through also or it will suck up the moisture.

Answer 4

Use a recipe for medium white sauce Here's How:

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.
For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour.

. Make this and add your cheese to it, melt in. For an even more pungent flavor take 1 T level of dry mustard and mix with a little cold water to make a wet paste, add this to the white sauce and cheese mix. It makes the cheese mix taste like you used super extra sharp chedder. It's all best if baked (325 degrees X 30-35 minutes), that's the "old fashioned" way. Shake bread crumbs over the top or commercial fried onions. The fats rise to the top and make everything bubbly and crusty!!!

Answer 5

Are you making it from scratch? if so make a cream sauce, initiate melting some butter into flour till it gets bubbly, do away with from warmth enable cool slightly. Then warmth up some milk with an total onion (decrease in a million/2), pro with bay leaf, a clove, salt, white pepper,and a touch of nutmeg. carry to simmer, stress the milk, then thicken with butter combination, to a skinny cream soup thickness. Then upload a minimum of three creamy cheeses (cheddar, mozzarella, provolone, and Parmesan.) and a few Velveeta. Pour over pasta of determination, authentic with bread crumb and bake in a 350 degree oven for half-hour. yet while your making it out of a container in simple terms shop on with instructions. chuffed cooking!!

Answer 6

This recipe requires quite a bit of work, but it's very easy work. SO creamy and very cheesy! I recommend using sharp cheddar for the best cheesy flavor. :)

Macaroni and Cheese

16 ounces macaroni, cooked according to package
3 3/4 cups hot milk
8 tablespoons butter, divided
6 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
salt and pepper
4 cups shredded sharp cheddar cheese, divided
1/2 cup heavy cream or half-and-half
1/2 cup fresh breadcrumbs

Preheat oven to 350. Butter a 13 X 9 baking dish and set aside.

In large pot, melt 6 T. of the butter over medium low heat and add flour. Cook, stirring constantly, for 3 - 4 minutes. (Flour must foam in order to cook the raw flour taste out. Do NOT let your flour burn.).

Add cayenne pepper, salt and pepper and mix well. Raise heat to medium high and gradually add in hot milk. Bring to a hard simmer, and cook and stir constantly for 3 - 5 minutes, until mixture thickens. Remove from heat and stir in 2 cups of the shredded cheese until melted. Stir in cooked, drained macaroni.

Sprinkle 3/4 cup of the remaining cheese in bottom of prepared baking dish. Add half of the cheese and pasta mixture, spreading evenly. Add 3/4 cup shredded cheese to that, and repeat with remaining pasta mixture. Top casserole with remaining cheese. Pour heavy cream (or half and half) over top of casserole.

In small frying pan, melt remaining 2 T. butter and add fresh bread crumbs, coating thoroughly and toasting slightly. Sprinkle evenly over top of macaroni and cheese.

Bake uncovered for 30 minutes.

Answer 7

A Lil Milk Helps

Answer 8

If your making home made use an Asiago and Cheddar cheese mix and a medium cream like 1/2 &1/2.

If you are doing box mac & chez less butter and more cream/milk

Answer 9

Add more cheese. Or add a little butter and canned milk.

Answer 10

if u want u could add some milk and maybe u could add more cheese too