Make your own mac n cheese?

Question

Hi

Anyone know a nice tasty receipy for macaroni cheese?

How to make from scratch, not boxed.

Answer 1

Bugaboo had the method I would use, but you need a bit more info on how to make the sauce or you'll just end up with a lumpy mess.

Your "rous" or bechamel sauce is a very basic traditional French sauce base. You start with equal amounts of butter and flour (I use one tablespoon of each). Melt the butter in a pan over a low heat but don't brown it. Add the flour and stir wiht a wooden spoon non-stop for two minutes. The mixture will first turn to a paste and then become a ball, just keep moving it around the pan so it doesn't burn, and smash it down so the flour cooks properly.

I use about 1 pint of milk. Add one tablespoon of milk to the pan and mix it in to the flour & butter mixture until it's completely combined. Repeat this stage three or four times until the mixture starts to soften. You can then add larger and larger amounts of milk, stirring after you add each amount.

Using a balloon whisk to stir continually, slowly increase the heat until your sauce thickens. Add salt and pepper and a half a teaspoon of strong english mustard. I like mine really cheesy, so I love this part and you won't be able to taste the mustard, it just enhances the taste of the cheese. Sprinkle in one pound of grated extra mature strong cheddar and continue whisking until everything is incorporated.

Pour over cooked, drained pasta and mix well. I don't like macaroni elbows so I use fusilli or rotini. Done!

I like to add chopped sauteed onion and bacon, top with sliced roma tomato and a little parmesan and put under the grill to bake a little. Yummmmmmmm!

Answer 2

I have made this one before from allrecipes.com. I omitted the Parmesan cheese though as I used some shredded mozzarella instead, just my preferences and I used more bread crumbs, about 2 cups, again just a personal preference.


INGREDIENTS
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

DIRECTIONS
Cook macaroni according to the package directions. Drain.
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.
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.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Answer 3

In large stockpot, cook elbow macaroni or your favorite pasta til al dente - just tender to the bite. Drain well & place in casserole dish. In separate bowl, add 1 egg, 1/2 cup bread crumbs, a splash of milk, 1 cup each of shredded sharp cheddar, monterey jack & colby cheese. Sprinkle with a little garlic powder & fresh ground pepper. Mix into macaroni & stir well. Bake @ 350 for about 45 minutes. Add a topping of more cheese & place back in oven til top starts to brown.

For a different twist sometimes I like to add chopped ham & brocolli to the pasta before baking......

Answer 4

I live by this recipe from allrecipes.com

INGREDIENTS

* 1 (16 ounce) package macaroni
* 2 1/2 cups shredded sharp Cheddar cheese
* 1/2 cup plain yogurt
* 1 tablespoon butter
* 1 (14.5 ounce) can stewed tomatoes
* 1/8 teaspoon celery seed
* salt to taste
* ground black pepper to taste
* 1/4 tablespoon dried basil

DIRECTIONS

1. In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
2. In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended. Shut off burner and let sit for 10 minutes with lid on, stirring occasionally.
3. Serve warm.

I usually double the cheese and add a little extra yogurt to help smooth out the sauce. Put it all in a baking dish after, sprinkle on some cheese, and you'll have the prettiest mac and cheese you've ever seen.

Also...don't be thrown by the tomatoes. I don't like tomatoes and usually won't eat them but they really work for this dish.

Answer 5

1 lb elbow macaroni, cooked al dente & drained
3 tbs butter
3 tbs flour
1 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
pinch cayenne (optional)
3 c. milk
1 tsp worcestershire sauce
3 c. shredded cheddar (we like 2 c. sharp & 1 c. mild)
1/4 c. buttered bread crumbs (optional)

Melt butter in the pot you cooked the mac in, stir in flour & dry seasonings. Cook 1-2 minutes. Slowly add milk & worcestershire, a little at a time to dissolve flour mixture. Bring to a boil, lower heat to med-low & add cheese. Stir until melted then stir in cooked mac.

OPTIONAL: Preheat oven to 400 degrees. Spray 13x9 glass pan with cooking spray. Pour in mac & cheese mixture, top with buttered crumbs. Bake 30 minutes or until bubbly & browned on top. You can top with more shredded cheese before baking (about 1/2 cup).

To make this heartier, you can add thawed broccoli florets or diced ham or chicken to the cheese sauce when you add the mac.

Answer 6

Cook pasta. Drain set aside. Mix some flour butter and milk in pan to smooth paste. Season and mix in a teaspoon of english mustard. Pour over more milk (about a pint or more - can half with water). Stir while bringing to boil and thickening. Lower heat to simmer. Chuck in quantity of grated medium or mature cheese. Stir till melts. Cook in for about 5-10 minutes. Pour over macaroni and mix well. Done.

Or can transfer to oven dish. Sprinkle over more cheese. Place in hot oven for about 15-20 mins, till golden. Job done.

Answer 7

Take a box of noodles and boil them in some water with sea salt. Cut up some velveta cheese and add to the pot of noodles after the water is drained off them. Stir in cheese till all melted. If not thick enough for you add a little bit of flour and milk. Add paparika or cyane pepper to taste. Put in bowls and eat.

Answer 8

Always....use Cheddar Cheese Soup (1 can-straight) and mix into hot cooked elbow macaroni (or your choice)...salt and pepper it, mix in butter, add 2 or 3 different kinds of cheese (cheddar, mozarella, jack, etc....) into it...and add milk almost to the top (you will see it)...cook in oven until all the cheese melts perfectly and the milk has disappeared...delicious...serve with sliced tomatoes or canned stewed tomatoes on the side and wonderful fresh french or italian loaf.....

Answer 9

Have you tried Stouffer's frozen dinner mac & cheese? Delicious. I don't make it anymore.

But here is a recipe for you:
http://www.cooks.com/rec/search?q=mac+and+cheese

Answer 10

i like the KISS method.

Pasta a box
Chedder Cheese (sharp is best) cubed and mixed through
Milk to cover bottom of dish