What is the secret to the BEST baked Macaroni and Cheese?

Answer 1

I hate to say this, but even some of the so-called gourmet magazines agree with me-- ONLY for mac and cheese--Velveeta melts well and gives it a good flavor. You can then add some higher class cheeses if you feel too guilty.

Answer 2

make a roux (equal parts butter and flour . . . usually 3 or tablespoons of each) on the stove, slowly add about 1/2-3/4 cup of milk to it and then incorporate the cheese to that mixture, stirring all the time. this way, the cheese won't get stringly and separating like it does if you just melt cheese on macaroni. you can use any kind of cheese you like, but a mix of cheddar and jack is always good. use maybe a standard size box of elbows or whatever and bake for an hour at 350. when you bake it, bread crumbs on top, for sure.

Answer 3

the ingredient they used
and i am going to show how they do it

BEST MACARONI AND CHEESE
2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.

In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.

Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.

Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

Answer 4

One thing I often find wrong with macaroni and cheese is overcooked/soggy macaroni. Make sure the macaroni is a little under al dente before draining it.

Answer 5

The Cheeses I like to add a little Jack cheese to give IT some kick.

Answer 6

I couldn't find the exact recipe I use, but this is similar, with the sauce & layers. I like a good sharp cheddar instead and I add some onion to the layers and 1 tsp. of "dry mustard" to to sauce:
http://www.mealsmatter.org/recipes-meals/recipe/8404

Answer 7

High quality cheese, and a crusty topping...typically bread crumbs and lots of butter.

Answer 8

Layers.I like to use Velveeta cheese.Then sprinkle the top with french fried onions--crushed.Gives it a great taste...

Answer 9

Barnhills.

Answer 10

Don't overcook.
Use plenty of ooey-gooey cheese, milk, butter, to make it extra good!