Mac and cheese recipe?

Question

i love to make mac and cheese but what could i add to it to make it better?

Answer 1

My Life-Changing Mac and Cheese

1 lb elbow macaroni
1/2 lb sharp cheddar cheese (cubed)
1/2 lb colby cheese (cubed)
1/2 lb monterey jack cheese (cubed)
1/2 lb Velveeta cheese (cubed)
1/2 cup butter
1/2 C. Cream
1/2 Bar Cream Cheese
salt and pepper
2 tablespoon butter

1. Cook macaroni according to directions on the box.
2. While that is cooking, in a large sauce pan, combine all of the cheeses, milk, butter, and salt and pepper and melt over a low flame stirring constantly. Be very careful not to burn the cheese sauce.
3. Once the macaroni is cooked, strain it so that all of the water is gone and add a tablespoon of butter so that it doesn't stick. Add the cheese sauce and mix it so that it completely coats all of the macaroni.
4. Transfer the mac and cheese into a large casserole dish. Bake at 400°F for about 20 minutes or until golden brown and the cheese is bubbly.

Answer 2

Follow this recipe.


Baked Macaroni & Cheese

½ cup heavy cream
½ cup milk
3 Tbsp butter
2 Tbsp flour
1 lb. macaroni, boiled al dente, according to pkg. directions
1½ c ups yellow cheddar cheese
1½ cups Muenster cheese

Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.

Answer 3

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 nicely suited. I make a small kit of macaroni elbow pasta. meanwhile, make a roux with some million stick of butter and a couple of 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 some million/2 onion, and a million/2 each and every crimson & green bell pepper, and a few sparkling cilantro, basil & oregano, or parsley. Layer a greased casserole dish with 2-3 layers of right here (this order): cooked pasta; vegetables; grated cheese (i admire mozzarella or provolone, yet you're able to use cheddar or American). On nicely suited of the nicely suited layer, pour the white sauce over all of it and soft over the nicely suited. Dot with butter (you additionally can sprinkle some cornflake crumbs or bread crumbs on nicely suited). Bake at 375 for greater or less 35-40 5 min, or till it bubbles

Answer 4

my mom would make a lot of mac and cheese purposely for the leftovers. she would put spaghetti sauce in the leftovers and bake it. the top was always crunchy, my favoite part and the bottom had all the creamy sauce (my sisters favorite!)

Answer 5

well as long as your working from scratch you can take your cheese sauce any direction try a tablespoon or too of salsa for a southwestern flavor or some capers tuna artichoke hearts and black olives for a Mediterranean taste

Answer 6

I usually add some steamed broccolli and grilled chicken. Make it easy by using rotisserie chicken! My kids love this.

Answer 7

I absolutely LOVE to add alittle picante sauce to it, tastes kinda like spicy velveta cheesedip.

Witch brings me to this Question XD
http://answers.yahoo.com/question/index;_ylt=Amg0pU_JKfBjUYEkEYWfxDHsy6IX;_ylv=3?qid=20071126160346AA82uhl&show=7#profile-info-F13kind3aa

Answer 8

Add a soft herbed cheese.. like boursin.. amazingly creamy and flavorfull..

Answer 9

add some finely chopped parsley for a fresh taste.