Anyone know how to make baked macaroni, and cheese...?

Question

Thanks.

Answer 1

Mac & Cheese
I
ngredients:
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, Cheese and Mac, (you get it)
Pour in the Milk
Top with Cheeto’s
Bake 45 min. @ 350
Footnote: This also is good with chopped Ham mixed with the Cheese.

Answer 2

1 box elbow macaroni
2 8 oz blocks of cheddar cheese, sliced
1 can of diced tomatoes(save the juice)
butter
bread crumbs
s & p

Prepare macaroni, mix in butter, some bread crumbs and diced tomatoes. Put half in a baking pan and put a layer of cheese over the macaroni mixture. Then put the rest of the macaroni in the pan, put the remainder of cheese on top, cover with breadcrumbs and sprinkle a little of the diced tomato juice on top. Bake in a 350 degree over for about 30 minutes or until the cheese in melty.

Answer 3

QUICK BAKED MACARONI AND CHEESE

2 pkg. Kraft macaroni and cheese
1 can cream of mushroom soup
1/4 lb. yellow American cheese

Prepare macaroni and cheese in pan on stove, substituting cream of mushroom soup for milk and butter. After it is done, put into a casserole. Place yellow American cheese on top, put casserole in oven and bake at 325 degrees for 15-20 minutes until cheese has melted. Serves 6-8 people. Member

Answer 4

BAKED MACARONI AND CHEESE

1 (14 oz.) pkg. Mac and Cheese deluxe
1 c. milk
1/2 c. sour cream
1/3 c. shredded mild cheddar cheese

Prepare mac and cheese as directed. Add milk and sour cream. Mix well. Spoon into 1 1/2-quart casserole. Top with cheese. Bake at 400 degrees for 20 minutes until cheese is lightly brown.

Answer 5

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Answer 6

i used kraft deluxe (its super creamy and good!) and just make it like the package says. then, place the finished product in a baking dish, and sprinkle the top with shredded parmesan cheese, and shredded cheddar. preheat the oven to 400 degrees, and bake for 10 minutes, or until the cheese on top is golden brown. make sure the macaroni is uncovered!

Answer 7

I have a great recipe, but I'm too busy to type it out for you. Try the websites of epicurious, kraft foods, or southern living magazine.

Answer 8

go to kraftfoods.com and they have a great recipe just like my sister's homemade. yum

Answer 9

you make the mac and cheese
then put it in the oven