Mac'n cheese!! ANYBODY KNOW IT??

Question

I love mac'n cheese soooo much!
does anybody know how to make it with perfect perfection??

Answer 1

My mom makes the best homemade Mac'n cheese ever.

Mom's Best Macaroni and Cheese

1 (7-ounce) box (2 cups) uncooked dried elbow macaroni
1/4 cup real butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1 (8-ounce) package (2 cups) Cheddar Cheese, cubed 1/2 inch
1/2 cup dried bread crumbs
1 tablespoon real butter, melted
1 tablespoon chopped fresh parsley
Heat oven to 350°F. Cook macaroni according to package directions. Drain.
Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes).
Sheated through and golden brown.
tir in cooked macaroni and cheese. Spoon into ungreased 2-quart casserole.
Stir together all remaining ingredients in small bowl; sprinkle over macaroni and cheese. Bake for 20 to 25 minutes or until
Aww man this is some good stuff!!!!

nfd♥

Answer 2

2 to 4 cups pasta, you can use macaroni, but you can try bows, or penne, or curlicues, or whatever. Be adventursome!

Boil your pasta, using 3 times as much water as pasta. Add a little salt to the boiling water.

When the pasta is about halfway done, (Pull one out and bite it. Halfway done will be crisp in the center. Done will be soft, with just a little resistance in the center. )remove from heat and drain, don't rinse it 'cause you want the starch on the outside of the pasta to hold on to the cheese sauce.

Make a cheese sauce:
2 tablespoons butter or margerine with a high oil content
2 tablespoons flour
2 cups milk (or 1 cup chicken broth, and one cup milk. If you are watching calories, use all broth)
1 cup shredded real cheese (use your favorite; cheddar, colby, parmesan, mozzerella,monterrey jack, pepper jack; even American-- just do not use fat-free stuff. Whatever you use MUST melt well)
salt
pepper

in a pan that will hold a quart of liquid, over low heat, melt the butter and let it cook till it just barely turns brown (It will foam a little but that is OK. Margerine - just melt it). Add the flour, and with a whisk, stir and keep stirring till it all comes into a ball. You might think you have messed up, but you haven't.

SLOWLY, add the milk, a little bit at a time. Each time you add a little milk, whisk till the flour/butter ball has absorbed all the milk. You will notice while you continue to add the milk, the flour ball gets looser and looser, and eventually gets to be a smooth creamy liquid. If the liquid is too thick, add more milk or broth. If it gets too loose, cook and stir a while, it will thicken up.

Adding the liquid slowly like this helps keep the lumps out.

(PS in case you didn't know it, you have just made a cream gravy. Salt/pepper and you can serve with a meal. Add cooked crumbled sausage and you have breakfast!) oh yeah, the cheese sauce. Sorry I got carried away...:)

Anyway, at this point, you can slowly add your cheese. don't add too fast, and don't add in a lump or it won't melt right. Just sprinkle the grated cheese into the sauce, whisking while you do, till it is all added and smooth.

Taste, and add salt and/ or pepper.

Pour the cheese sauce over the pasta, and stir well.

Place into a buttered baking dish or casserole, and bake at 350 degrees for 20 or 30 minutes, just till the top gets all bubbly and had brown crispy places.

Ture American Comfort Food. Once you have eaten real honest-to-goodness Mac-and-Cheese you won't go back to box ever!

Answer 3

This has been a family favorite since seeing this show and trying it out.

Creamy Macaroni and Cheese
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Slow Cookin'


2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Answer 4

**********THREE CHEESE BAKED MACARONI
3 c. elbow macaroni (cooked, drained and rinsed)
1 can Cheddar cheese soup
1 c. milk
1/4 tsp. salt (optional)
1/4 tsp. pepper
1/2 c. shredded Swiss
1/2 c. shredded Cheddar
1/2 c. grated Parmesan
1 can French fried onions
Preheat oven to 350 degrees.
In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through.
Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown. Makes 4-6 hearty servings.

Answer 5

I have a great recipe for a slightly different mac & cheese.

Boil elbow noodles, approx 3 cups.
1 lb of white american cheese
1 large can of crushed tomatoes
1/4 stick of butter melted
breadcrumbs

Layer in a baking bowl the noodles, cheese and tomatoes till you reach the top.
melt the butter and add in breadcrumbs until you have a pasty mixture and spread on the top of the layers. Bake in the oven on 425 for about 30-45 minutes or until you can see the cheese bubbling.

Enjoy!

Answer 6

I put the mac in a microwave safe bowl and cover the mac with water. microwave 13 minutes.

If it has cheese, don't drain all the water, add cheese and let set for a 2 - 5 minutes covered.

If it has the powder, don't drain all the water, add the powder, add maragine, and some milk, sometimes I add a couple of more slices of american cheese (or whatever i have)

HOWEVER
it doesn't always turn out right.

Answer 7

i loveee homemade mac n cheese BUT,
kraft dinner will always be a favourite

heres 2 diff. ways i make it:

1st) EXTRA CHEESY
Simple...if youre only cooking for yourself, make only 1/2 the box, or 3/4 like me if you can eat alot!! ... Cook, drain noodles...add extra butter...add the WHOLE cheese packet, and some milk...stir...add extra milk if necessary.

2nd) "TACO" STYLE
Cook it as you usually would, or even my extra cheesy way...brown some turkey sausage or some ground beef, add taco seasonings. Add some stewed or diced tomatoes, add to mac n cheese. On top, sprinkle some diced jalapeno or chili peppers and some extra sharp cheddar cheese. Bake until top gets crusty.


oh my god im hungry

Answer 8

ok for this if you know how to make regular mac and cheese just change the cheese and put mozzarella. the change of the cheese will only change the taste it will probably even be better 1 ) ELBOW MACARONI 2) MOZZARELLA CHEESE 4) BUTTER 5) MILK ADD CHEESE AFTER BOILED PASTA AND OTHERS ADDED SHRED THE CHEESE FIRST

Answer 9

my recipe's pretty much the same as kimberly's but without the cheese soup and fried onions. but proberly just as good, just add extra cheese.

Answer 10

LOTS of pepper and bake it in the oven with extra cheese. YUM!!