Quick! Somebody tell me their best recipe for homemade Mac and Cheese...Please?

Question

Hi,
I just had some really good mac and cheese and now it makes me want to make some. But I want the real kind, not the kind from the box.

So how do you make it? I can't believe I don't know how, but I don't, so any help will be greatly appreciated!

MMMMMMMM....these are all looking so YUMMY!!! I'm gonna hafta try lots of different ones and see what I like the best!!
YUM!!!

Answer 1

Baked Macaroni and Cheese
Alton Brown

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Answer 2

I promise this is the best you will ever eat!!!

Frank's Yat-Style N'Awlins Baked Macaroni
1 lb. #7 macaroni, broken in half, cooked al dente, and drained
3 whole eggs, well beaten
1/3 cup finely minced parsley
1 stick salted butter, softened
1 cup pre-chopped seasoning veggies
1 cup evaporated milk
2 cups medium-sharp cheddar cheese, shredded
1 cup Swiss cheese, shredded
¾ cup Velveeta cheese, small-cubed
3/4 cup petit pois green peas
2 tsp. Frank Davis Sprinkling Spice ( CajanSeasoning spices)
1 tsp. fresh-ground black pepper
Start off by placing your cooked and drained macaroni in a buttered casserole dish and thoroughly mixing in the 3 beaten eggs and the parsley. Then, in a saucepan, melt the butter over medium-low heat and sauté the onions and celery until they wilt. At this point, stir in the evaporated milk and cook it into the butter and seasonings until blended well. Now, a little at a time, start adding the cheeses to the sauce (first the cheddar, then the Swiss, and finally the Velveeta). By the way, use only half of the cheddar in the sauce-the other half goes over the top of the macaroni. The one thing you want to be sure of is to stir constantly as you add the cheeses so that they don't stick to the saucepan and burn. Incidentally, keep the heat on medium as you blend the sauce. Next, quickly whisk into the pan the green peas, season the cheese sauce with salt and white pepper to taste, and pour the final mixture evenly over the macaroni. Don't be afraid to mix everything well, though. Now sprinkle the second cup of grated cheese over the top of the macaroni, place the pan into a 350 degree preheated oven, and bake for 35-45 minutes or until the cheese on top is melted and starts to brown. Before serving, I suggest you also put the entire dish under the broiler for a few minutes to toast the cheddar on top of the macaroni. Then call ya' Momma ova' and enjoy.


nfd♥
from Louisiana

Answer 3

Easy Macaroni and cheese
2c uncooked macaroni
2 tablespoon butter,melted
1 quart milk
1 8ounce block Velveeta cheese
1 cup cheddar cheese
In a 9x13 " pan toss uncooked macaroni with melted butter.In a microwave safe bowl, melt Velveeta and cheddar with a little milk. When cheeses are melted and smooth, stir in the rest of the milk and pour all over macaroni. Cook in oven at 350 degrees for approximately 1 hour. Most all recipes call for you to precook macaroni, there is no need to in this recipe. That is why I call this easy macaroni and Cheese.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Simple, no fancy ingredients, delicious.

2 cups elbow macaroni
cook and put in baking dish

2 Tbs butter
2 Tbs Flour
2 Cups milk
melt butter, stir in flour, slowly stir in milk to make white sauce.

1/2 pound cheese. (cheddar, Jack, swiss, mozzarella all work well)
cube or grate and put in white sauce.

Pour over macaroni. Top with parmesan cheese

Bake at 350 for 30 mins

Answer 6

SOULFUL MACARONI AND CHEESE

8 oz elbow macaroni
2 cups sharp cheddar cheese
2 cups Monterey Jack cheese
1 tablespoon prepared mustard
1 egg
1 can Cheddar cheese soup
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
2 cups whole milk
paprika

Prepare macaroni as directed on box. Do not overcook. Drain macaroni and put back into pot it was boiled in (saves on cleanup!)
Add all ingredients EXCEPT MILK. Pour mixture into casserole dish. Add enough milk to cover mixture. Sprinkle with paprika.

Bake at 400 for 45 mins or until bubbly

Answer 7

the different recipes gave you the cheesy sauce that's mixed with the pasta. I make mine in layers, with a white sauce (created from a roux) over the proper. I make a small kit of macaroni elbow pasta. meanwhile, make a roux with a pair of million stick of butter and 2 TB. of flour; whisking with a cord whisk. Then, progressively upload 2 to 2-a million/2 c. of milk to it and save whisking till it is thickened. I upload salt, pepper, & Tony Chachere's Creole Seasoning...... Finely chop a pair of million/2 onion, and a million/2 each and each crimson & green bell pepper, and a few clean cilantro, basil & oregano, or parsley. Layer a greased casserole dish with 2-3 layers of here (this order): cooked pasta; vegetables; grated cheese (i like mozzarella or provolone, yet you need to apply cheddar or American). On proper of the proper layer, pour the white sauce over all of it and tender over the proper. Dot with butter (you additionally can sprinkle some cornflake crumbs or bread crumbs on proper). Bake at 375 for variety of 35-40 5 min, or till it bubbles

Answer 8

There are tons of different variations to mac and cheese. The one I grew up on is on (or in) the box of Valveeta cheese.

Answer 9

if you wanna try somethin new do my recipe!! im a health nut:)
ok boil your lil elbow macaroni like normal (heat for bout 10-15 til noodle is soft enough to cut nicely) then drain it, then take 5-10 slices of fat free american cheese(depending on how much your making) and you know that good nacho chip dip people use? (its got like 3 grams of fat or less) take table spoon of that, and table spoon of butter and stir. its soooooo delicious!!! and healthier than what you just buy and make!

Answer 10

a box of noddles and a stick and a half of velveta cheese and 1 cup of milk