What is your perfect recipe for homemade Macaroni 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
Footnote: This also is good with chopped Ham mixed with the Cheese.
Kids love it with Hot Dogs on Top, put them on top the last 15min.

Answer 2

Mother-In-Law Macaroni & Cheese

4 cups small shell macaroni, cooked
6 tbsp margarine
6 tbsp flour
3 c milk, warmed
1 8 oz bar of monterey jack cheese, shredded
1 8 oz bar of mild cheddar cheese, shredded
4 oz of velveeta cheese, cut in 1" dice
salt and pepper to taste
4 tbsp butter or margarine
About 3/4 c fine dry bread crumbs

1) Melt the margarine, stir in the flour.
2) Add the warm milk.
3) Mix with a fork or small whisk until smooth & well blended.
4) Heat the milk mixture, stirring often, until it thickens (you can do this in the microwave or on top of the stove).
5) Add the salt & pepper. Then add the cheese in handfuls, stirring after each. Stir until cheese is all melted and well mixed.
6) Mix cheese sauce and cooked macaroni together in a three or four-quart casserole dish.
7) Melt the 4 tbsp butter, stir in the bread crumbs. Sprinkle over the macaroni & cheese,
8) Bake at 350 degrees Fahrenheit until bubbling, and lightly browned on top, about 30-40 minutes.

Answer 3

All Day Macaroni And Cheese Recipe

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.
Do not remove the cover or stir until it has finished Cooking.

Answer 4

Homemade Mac and Cheese
Yields: 3 servings

8 ounces macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

1.Cook macaroni according to the package directions. Drain.
2.In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3.Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Answer 5

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
1/2 pound Fresh tomatoes
Sugar to taste

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Chop the tomatoes, and cook them in a preheated saute pan. Wait for the tomatoes to cook down to a stewed tomato consistency. Use pepper and sugar (not salt!) to taste. The tomatoes should be sweet, not bitter. Remove the tomatoes and layer over the macaroni and cheese. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. The tomatoes will be crispy, crunchy, and sweet, and the macaroni and cheese will be creamy, cheesy, and gooey. It's amazing. You gotta try it!

Answer 6

Homemade Macaroni and Cheese:

45 min 15 min prep
8 servings

1/2 cup butter
3 cups milk
1 tablespoon flour
salt
pepper
1 (16 ounce) box noodles
2 cups cheddar cheese (or a mixture of cheeses)

1. Melt butter in a large frying pan.
2. Add 1 cup of milk and 1 Tbsp flour; stir until thick.
3. Add salt and pepper.
4. Cook and drain noodles.
5. Add noodles to pan.
6. Stir in 2 cups cheese and mix well.
7. Place in baking dish, cover, and bake for 30 min at 350 degrees.

Answer 7

MACARONI AND CHEESE

Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.


8-tablespoons (1 stick) unsalted butter, plus more for dish

6-slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

5 1/2-cups milk

1/2-cup all-purpose flour

2-teaspoons salt

1/4-teaspoon freshly grated nutmeg

1/4-teaspoon freshly ground black pepper

1/4-teaspoon cayenne pepper, or to taste

4 1/2-cups grated sharp white cheddar cheese(about 18 ounces)

2-cups grated Gruyère cheese(about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)

1-pound elbow macaroni

1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Answer 8

cut red onions and boil in the water with macroni, once macaroni is ready add sliced cheese and milk, heat on low til cheese is all melted......its delicious (sprinkle pepper if you like)

Answer 9

I would share but as far as I know you are a spy for Kraft trying to steal my recipe. They have been after it for years.