Macaroni cheese??

Question

So i must be the only person on here who does not know how to make the stuff (purely because i dont eat it), but my husband loves it, so could any of you please tell me how to make it, I would be very grateful.

Many thanks...

Answer 1

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.

Answer 2

Macaroni cheese

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated Parmesan



Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Answer 3

Macaroni and Cheddar Cheese


1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

Answer 4

1 box elbow macaroni
3 tbsp butter
1 1/2 tbsp olive oil
3 tbsp flour
1/2 a small onion, finely chopped
2 1/2 cups whole milk
1 tbsp dijon mustard
4 oz. extra sharp cheddar cheese, shredded
2 oz. American or other mild cheese, shredded
Salt, pepper and garlic powder to taste.

Topping:
3 tbsp butter
1/2 cup Italian style breadcrumbs

Preheat the oven to 350º.
Cook the macaroni until al dente, drain and pour into an oven safe casserole dish.
In a sauce pan, melt the butter in the oil, add the onion and cook until transparent. Whisk in the flour and cook for about a minute to remove the raw taste. Add the milk, whisking to prevent lumps. When it starts to thicken, add the cheese in thirds, making sure it is melted and combined before adding more. Turn off the heat and add the dijon mustard, salt, pepper and garlic powder to taste.
Pour the cheese sauce over the pasta and gently stir to combine.

Melt 3 tbsp of butter and stir in a 1/2 cup of Italian style breadcrumbs, and sprinkle over the macaroni.

Place in oven and bake until bubbly, and the topping is browned.

Answer 5

Classic Macaroni and Cheese

INGREDIENTS
1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). 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.
Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
Bake, uncovered, for one hour, or until top is golden brown.

Answer 6

Here's a good one from cooks.com:

GOLDEN BAKED MACARONI AND CHEESE
¼ cup butter
¼ cup flour
3 cups milk
1 cup grated cheddar cheese
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
½ package (8 oz.) bite sized macaroni
1 cup grated sharp cheddar cheese
bread crumbs

Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened.

Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into an 8-inch square baking dish or pan. Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs.

Bake in a 375°F oven for about 15 minutes. Remove from the oven and place under the broiler until the cheese is bubbly and lightly browned. Serves 6-8.

Answer 7

This recipe is from recipezaar.com... great ratings and reviews. The reason I do not make mine in this fashion is due to our family enjoys an odd version of mac & cheese. We use spaghetti noodles layered with a mixture of cubed Colby Longhorn, mild and sharp chedder cheese and a bit of butter scattered. A small amount of milk and pop in the over covered until it is bubbly and the milk is absorbed. Not too much milk or it will run over. Been there :done that ! . Many call it cheese spaghetti when I take it to pot lucks but consume every bite. However, like a said.. a bit out of the ordinary.

I have added a direct site to many versions on Recipezaar.

Macaroni and Cheese
Recipe #52799102 ratings

6 servings 40 min 10 min prep
Change to: servings US Metric
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 8

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 9

1 c. elbow macaroni
1/4 stick melted butter
1/2 cup of milk
1-can of Campbell's Cheddar Cheese Soup
salt and pepper to taste

Boil macaroni until tender, drain and rinse.

In a small bowl, open can of cheese soup, add to melted butter and milk, stir well.

In a baking dish sprayed with Pam, pour cheese sauce over macaroni. Heat uncovered in a 350 degree oven until browned lightly on the top (about 12-15 minutes). Serve right
away.

This is the easiest recipe for mac & cheese I know. There are fancy recipes using fancy shredded cheeses..but this one is easy for a working mom and dads and kids love it. Mine did!

Answer 10

Four Cheese Macaroni

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

Preparation-
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.