I was making my menu for this next week and was suddenly hit with the urge to make homemade macaroni and cheese this coming week. Not only is cheese is so inexpensive right now, but I'm pretty sure homemade macaroni and cheese constitutes a "quick, easy, and frugal meal".
There's only one problem: I have yet to come across a winner recipe for homemade macaroni and cheese. I've tried a number of them and they either turned out soggy or dry or not cheesy enough or something or other.
But I'm not convinced its impossible to make yummy homemade macaroni and cheese. In fact, a few times in my life I've tasted some that was exceptional but I was never able to get a hold of those recipes.
So help me out here with my pregnant cravings, will you? Do you have a blue-ribbon homemade macaroni and cheese recipe? I'd love to get my hands on it and try it out. Post the link to the recipe in the comments section or email it to me. I'd be immensely grateful! And I promise that when I find a really good recipe, I'll be sure to share it here.
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http://www.myfirstkitchen.net/blog/2008/7/16/mac-and-cheese-cures-all-woes.html
a bit more healthy with the pureed butternut squash (which you can’t taste, just gives it a hint of sweetness) but still yummy with 4 cups of shredded cheese. we made it with wacky mac spirals and it was a big hit in our house!
This is a wonderful recipe that I found a few months ago. Now I am going to have to make some!
http://kyrepomanager.blogspot.com/2009/02/three-cheese-mac-and-cheese.html
If you’re okay with skipping the baking step, I’m gonna second Hannah’s recommendation of Alton Brown’s stovetop mac and cheese. It’s ridiculously easy, and the results are outstanding.
http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html
I haven’t had it, but the Splendid Table one is supposed to be great!
http://splendidtable.publicradio.org/recipes/main_mbmacandcheese.shtml
I just happened to post my recipe for mac and cheese on my blog last weekend. My family loves this one.. and you’ll see the little trick hidden in the middle and then again at the end.
primeonadime.com
Okay, I made Pioneer woman’s recipe myself, and I can attest that this one:
http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx
Is much better. My hubby says so too. I made hers last week looking to see if I could top Chuck’s… and the answer is NO! I HIGHLY recommend you try it. I know some of the ingredients are unconventional… but you will SO not regret it. It’s creamy, delicious, easy to make… Just trust me on this one. Please?
We make this recipe from the Betty Crocker’s New Cookbook circa 1965
Cook 1 1/2 cups elbow macaroni in boiling salted water till tender; drain. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and dash pepper. Add 2 cups milk (I use whole); cook and stir till thick and bubbly. Add 1/4 cup finely chopped onion (Optional – I don’t) and 8 ounces process American chese, cubed (2 cups); stir till melted.
Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole.
Here is where I diverge from the recipe that calls for tomato slices on the top. I top with about 1 cup of shredded cheddar cheese.
Bake at 350 for 30 to 40 minutes or until heated through makes 6 servings.
I actually make the cheese sauce ahead and freeze it. I really think it’s enough cheese sauce for double the macaroni, but ymmv. I also use this sauce for au gratin potatoes, on top broccoli, etc…You can even stir in some salsa for a dip.
I dont persay have an actually recipe but just a process for making Mac-n-Cheese. (i cook for 9 people, so you might want to half this version)
I cook 2 boxes of macaroni. while it is cooking, I cube a whole box of Velveeta cheese and put it in my extra large crock pot on med heat. I pour the pasta over once cooked and drained. I add milk enough to cover bottom, and cook on medium until cheese is all melted. Stir often. Add more milk if you like it saucier, less if drier. Once everything is melted and mixed well, i turn crockpot down on low and add 4-6 jars of babyfood squash and/or carrots! (yes babyfood) This is one of the ways i sneak veges to my kids who won’t eat them! The babyfood adds to creaminess and you can hardly taste it (if u r looking for it that is!)
I know whats on my menu tonite!
We are pretty picky about mac and cheese. I’ve tried many recipes, but have only found one that everyone seems to love. It was in a Taste of Home magazine a few years ago, and my mom made it for me after we had our first baby. Ultimate comfort food!
It was on the “Feed the Whole Family for $(?) a Plate” section. I wish I could remember the price they put on it.
Creamy Mac and Cheese
2 C uncooked elbow macaroni
1/2 C butter, cubed
1/2 C flour
1 1/2 C milk
1 C sour cream
8 oz Velveeta, cubed
1/4 C grated Parmesan
1/2 t salt
1/2 t ground mustard
1/2 t pepper
2 C shredded cheddar
Cook and drain pasta. Set aside.
Melt butter. Add flour and stir till smooth. Add milk. Bring to a boil. Cook and stir for 2 minutes. Reduce heat and add everything else except the cheddar (I’ve actually added it too at this point, and we liked it as well or better). Stir till melted and smooth.
Toss cheddar with macaroni. Stir in cream sauce. Bake in a greased 9×13 pan at 350 for 35-40 minutes.
Delicious!
Simple and delicious!
http://jas.familyfun.go.com/recipefinder/display?id=40753
We use the cheddar cheese!
This is the recipe we use! Yummy!
Macaroni and cheese
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk(you can also use evaporated milk but I find that you have to increase the amount to get it to be creamy enough)
Directions
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture
into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
We just made this recipe last night and it was really easy and really yummy. The only thing I changed was I added a little bit of Parmesan cheese on top.
http://www.passionatehomemaking.com/2009/02/two-tasty-recipes-sweet-potato-burritos-macaroni-cheese.html
This is my own recipe, so I usually eye-ball it, but I’ll give you approximate measurements.
1lb cooked elbow macaroni
Preheat oven to 375.
Melt 3 tbs butter. Stir in 2 tbs flour. Generously season with salt, pepper, and garlic. Stir in 2 cups of milk, on medium heat. Stir occasionally until it starts to bubble. Add 6 oz of cream cheese and 8 oz of sharp cheddar cheese. When sauce is smooth mix in macaroni. Put in tray. Sprinkle with breadcrumbs and parmigiana cheese. Put in oven until lightly browned. 20-30 minutes.
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