What is a good home made mac and cheese sauce?

Question

What is the recipe?

Answer 1

Macaroni and Cheese

INGREDIENTS
3/4 cup dry bread crumbs
2 tablespoons melted butter
8 ounces macaroni
2 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
1/4 teaspoon dry mustard
1 1/2 cups milk
2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
Bake until the top is golden and bubbly, about 20 minutes.

Quick Macaroni and Cheese

INGREDIENTS
1 cup elbow macaroni
1/4 cup milk
1 (20 ounce) package frozen macaroni and cheese
1/8 teaspoon ground black pepper
1 1/2 cups shredded Cheddar cheese
3 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat oven broiler. Grease a 1 1/2 quart microwave safe dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Microwave frozen mac and cheese according to package directions.
Stir together macaroni, mac and cheese, milk and pepper in prepared dish. Mix well. Microwave on high 2 minutes, until heated through. Sprinkle with Cheddar and Parmesan and place under oven broiler. Broil until cheese is melted and beginning to brown, 2 to 5 minutes.


Creamy Macaroni and Cheese

INGREDIENTS
1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese
DIRECTIONS
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Answer 2

This is how I make my home-made mac and cheese:

1.) Boil some elbow pasta in salted water until al dente (about 10 minutes).

2.) Drain cooked pasta and transfer back into pot.

3.) On low heat, add a few slices of packaged american cheese (depending on how much pasta you made) and just enough milk to cover the bottom and turn on low heat. Add more milk if you want the cheese sauce thick, and less if you want it lighter.

4.) As the milk heats up and the cheese melts, keep mixing the pasta with a wooden spoon. This will help to make the cheese and milk form a delicious cheesy sauce. So keep stirring until the cheese has fully melted.

This is the best homemade mac n cheese ever!

Answer 3

Make your own cheese sauce by melting butter in a pan over a low heat, add the flour and stir and cook. Take off heat and gradually add the milk, stirring all the time. Return to heat and stir till thickened. Don't let it boil. Add a ton of good strong cheddar cheese. My Mum always puts a tea spoon of dry English mustard in at the flour stage to give it a bit of pep. Season with freshly ground black pepper. Mix with cooked macaroni and bake till its bubbling and crispy round the edges.
I think my most rubbish macaroni cheeses have been because there is either too much macaroni in proportionto the sauce,or not using a tasty enough cheese.

Answer 4

The recipe I have is a basic white sauce, to which you can transform it into different tasting variants. Here's the white sauce recipe, and following that will be what to add to make it into a cheese sauce, lemon sauce, and tomato cream sauce. All of these are good options for pasta, especially the cheese sauce for your basic mac and cheese. Just a note, when making this sauce, I'd say it's not a good idea to allow it to boil, so keep that in mind, especially if you make it on stove-top.

You will need: 2 tablespoons flour, 2 tablespoons butter or margarine, 1 cup of milk, and a dash of salt.

Directions: (Step one) Melt the butter in a bowl in the mic or in a small sauce pan on the stove. (Step two) Remove from heat (or take the bowl out of mic) and slowly stir in the flour until well blended. Then stir in milk and salt. It may appear slightly lumpy, but the lumps should cook out. Heat for 2 minutes on high in the mic or for 3-4 minutes over medium-high heat on the stove. (Step three) Remove from heat, and give it another good stir. Place back on/in heat and cook for another 2-3 minutes, until smooth.

Cheese sauce- for cheese sauce, just stir in about 2 handfuls shredded cheese of choice before step 3. Continue with step 3 after adding in the cheese. Some good options are the traditional Cheddar, but for a twist, pepper jack would work nicely.

Creamy basil tomato sauce- Before step 3, add in 1 teaspoon tomato sauce and 1/4 teaspoon dried basil. Add in some black pepper, if you like. Then continue with step 3.

Lemon sauce- Before step 3, add in 2 teaspoons lemon juice and 1 teaspoon butter or margarine. Continue with step 3 (this one, I've read, is really good over veggies and fish).

Hope this helps!

PS- Experiment with the basic white sauce- whip it up, and add whatever you like, to make a sauce of your very own! The white sauce is really just a blank canvas, so to speak. It's just the base for making any kind of cream sauce.

Answer 5

just melt velvetta on your noodles