Does anyone have a good recipe for Mac and Cheese made in the oven?

Question

This is for a Thanksgiving dish - will be serving approx. 8 People.

Thanks for the help and I'm excited about the answers!

Answer 1

This is Patty La Belle's recipe. I haven't used another in several years. There is never any left at family gatherings.

1 lb elbow mac
1/2 cup muenster
1/2 cup cheddar
1/2 cup sharp cheddar
1/2 cup monterey jack
1 cup Velveeta

1 tbs veg oil
1 stick, plus 1 tbs unsalted butter
2 cups half & half
2 lg eggs lightly beaten
salt and pepper to taste

pre heat oven to 350*

Cook macaroni and cool
Place macaroni in a 13 x 9 baking dish
Add cheeses, butter (cut in small pieces), veggie oil, half & half and eggs.
Mix this well
Add any extra cheeses on top
Add salt and pepper

Cover with aluminum foil until the last 10 min, them remove to brown the top.
Cook for 35 to 45 min until cheese is bubbly.

Note: If you have a large mixing bowl, use that to blend the ingredients and then pour into baking dish.

Answer 2

Absolutely the Best Baked Mac and Cheese:

1¼ hours 25 min prep
6 servings

2 cups small elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1 pinch ground red pepper (cayenne)
1 dash worcestershire sauce
2 cups fat-free half-and-half, heated
4 cups grated 70% cabot light cheddar cheese, divided
1/2 cup buttered bread crumbs

Cook and drain macaroni according to package directions.
Preheat oven to 350ºF. Butter a baking dish or coat with nonstick cooking spray and set aside.
In large saucepan over medium heat, melt butter. Sprinkle flour into butter and whisk constantly until you have thick, smooth paste, about 5 minutes.
Add mustard, red pepper and Worcestershire. Gradually whisk in milk and continue stirring until sauce thickens and returns to simmer.
Reduce heat to low. Add 3 cups of cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by crumbs. Bake for 20 minutes, or until golden on top.

Answer 3

Here's a great one :
1 lb elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
breadcrumbs

Preheat oven to 350 degrees.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes

Answer 4

i don't have my recipe with me, but there are plenty of simple recipes on foodnetwork.com. i will say that for added texture and flavor i always crush up some cheezits and sprinkle them on top to make a sort of crust. it is delicious

Answer 5

These are all very good. They have a little spin on mac & cheese. Enjoy!!!!

Four cheese mac & cheese

INGREDIENTS
1 tablespoon and 1 teaspoon vegetable oil
1-1/3 (16 ounce) packages elbow macaroni
3/4 cup butter
2/3 cup shredded Muenster cheese
2/3 cup shredded Cheddar cheese
2/3 cup shredded sharp Cheddar cheese
2/3 cup shredded Monterey Jack cheese
2 cups half-and-half
11 ounces cubed processed cheese food
2-3/4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper


DIRECTIONS
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 well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Creamy Mac & chesse

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.

Home style Mac & cheese----yummy

INGREDIENTS
3/4 pound macaroni
1/3 cup and 1 tablespoon and 1 teaspoon butter
1/4 cup and 1 tablespoon all-purpose flour
3-1/3 cups milk
1-2/3 (8 ounce) packages cream cheese
3/4 teaspoon salt
3/4 teaspoon black pepper
1 tablespoon and 1/4 teaspoon Dijon mustard
3-1/3 cups shredded Cheddar cheese

1-2/3 cups dry bread crumbs
3 tablespoons and 1 teaspoon butter
3 tablespoons and 1 teaspoon chopped fresh parsley


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Answer 6

Girl go to foodnework.com

Answer 7

Macaroni and Cheese
4 servings
Prep: 25 minutes
Bake: 25 minutes

Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces)

Directions
1. Cook macaroni according to package directions. Drain; set aside.

2. Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2-quart casserole.

3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving. Makes 4 servings.

Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups. After draining macaroni, immediately return macaroni to the saucepan. Pour cheese sauce over macaroni; stir to coat macaroni with sauce. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&
Creamy Macaroni and Cheese
6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes

Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.

2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.

4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Three Cheese Macaroni
8 to 10 side-dish servings
Prep: 30 minutes
Bake: 20 minutes

Ingredients
12 ounces dried elbow macaroni (2-2/3 cups)
1-1/2 cups milk
1/4 cup butter, melted
1/2 teaspoon ground white pepper
1/4 teaspoon salt
8 ounces American cheese, cut into 1/2-inch cubes
8 ounces sharp cheddar cheese, shredded (2 cups)
2 ounces mozzarella cheese, shredded (1/2 cup)
20 rich round crackers, crushed

Directions
1. Preheat oven to 350 degree F. In a large pot cook macaroni according to package directions; drain. Return to pot.

2. Add milk, melted butter, pepper, and salt. Stir in cheeses. Transfer to a greased 2-quart casserole.

3. Bake, uncovered, for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers. Bake 5 minutes more or until crackers are browned and mixture is just heated through (don�t overheat or mixture will curdle). Let stand 10 minutes before serving. Makes 8 to 10 side-dish servings.

Answer 8

http://www.cooks.com/rec/search/0,1-00,macaroni_and_cheese_baked,FF.html