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Discussion Starter · #1 ·
Anyone have a really good macaroni and cheese recipe? I'm craving it. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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Here you go:<br><br>
Take a 9x13 pan and fill roughly 2/3 of it with dry mostacolli (sp?) noodles. Cook noodles in large pot until almost al dente. Drain and dump into 9x13 pan.<br><br>
While noodles are boiling, take 3 cups milk and 1 lb cheese, cubed, put into a pot an heat on medium/low until cheese is melted thoroughly. (If the temp is too high for too long the milk will curdle, though it doesn't really affect the taste, just the appearance. Be sure not to shred the cheese or you'll have a mess, but don't cube it too large either, the size of dice is good.)<br><br>
When the cheese is melted, blend together a little cornstarch with some water. Raise the temperature until the blend starts bubbling, and immediately pour the cornstarch/water into the cheese & milk. Decrease heat while still stirring. The sauce should thicken fairly quickly.<br><br>
Pour the sauce over the noodles in the pan, put breadcrumbs or crunched up cornflakes or something on top, bake at 350 degrees for45 to 55 minutes.<br><br>
HTH!
 

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1 pound rotini or cavatappi<br>
2 cups whole milk<br>
8 ounces cream cheese<br>
3 tablespoons unsalted butter<br>
1 teaspoon fresh-ground pepper<br>
1/2 teaspoon salt<br>
1 1/2 cups grated sharp Cheddar (about 6 ounces)<br>
1 1/2 cups shredded smoked Gouda (about 6 ounces)<br><br><br><br><br><br>
1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.<br><br>
2. Assemble the macaroni and cheese: Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.
 

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I started a thread while back looking for a great mac and cheese recipe. this is what one of the mamas here posted and since trying it out one of my favorites. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><br><br><br>
Macaroni and Cheese<br><br>
3/4 lb macaroni<br>
1 12 oz can evaporated milk (lowfat ok, if it makes you feel better)<br>
2 eggs<br>
dash tobasco<br>
1/4 tsp mustard powder mixed with 1 tsp or so water<br>
salt and pepper to taste<br>
4 tbs butter<br>
12 oz shredded cheese, I like 8 oz extra sharp and 4 oz mild cheddar Other cheddars, monterey jack or swiss also good in a mix, use what you want as long as it is not reduced fat.<br><br>
Cook macaroni according to package directions. While the macaroni is cooking, whisk together 1 cup evaporated milk, eggs, tobasco, mustard powder slurry, and salt and pepper to taste. Also shred the cheese now if you haven't already.<br><br>
When the macaroni is done, drain and return to the hot pot. Add butter and stir over very low heat until melted. Add half the evaporated milk/egg mixture, stir. Add half the shredded cheese, stir. Add remaining evaporated milk/egg mixture, stir. Add remaining shredded cheese, stir. Add the remaining 1/4 cup of evaporated milk from the can, stir.<br><br>
These last steps go quickly, you are melting the cheese and cooking the milk /egg mixture to form a soft custard type cheese sauce. Do not overcook! It will thicken a bit upon standing. For leftovers, reheat over low heat with a bit of added milk, stir frequently. Serves 6-8.
 

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Discussion Starter · #5 ·
Thank you! Those all look soooo good. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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You guys are making me hungry! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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I have another one:<br><br>
1 pound pasta<br>
2 Tb butter<br>
2 Tb olive oil<br>
2 Tb flour<br>
2 cups milk, warmed<br>
1 clove garlic, crushed<br>
1 cup parmesan, divided into two parts<br>
8 oz shredded cheese of your choice (or more if you like)<br>
1 tsp paprika<br>
Salt and pepper<br><br>
Boil the pasta until aldente- do not overcook. Drain and set aside in a buttered 9x13 baking dish. Heat butter and oil in a pan over medium heat until the butter is melted. Add the flour and whisk for about one minute or until the flour starts to turn brown. Add the warmed milk slowly, stirring constantly. Once all the milk is incorporated, stir frequently to make sure the mixture doesn’t burn. Bring to a boil for one minute. Remove from heat. Add crushed garlic, ½ cup parmesan, and the cheese. Stir until all the cheese is incorporated. Season with salt and pepper to taste. Pour the sauce over the pasta. In a separate bowl mix the other ½ cup parmesan with paprika. Sprinkle over the top of the casserole dish. Bake at 350 for 25-30 minutes covered, and 5 minutes uncovered.<br><br>
You can add veggies to the dish (broccoli, cauliflower, tomatoes, kale, etc.) by increasing the amount of sauce or replacing some of the pasta for veggies.
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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16 oz noodles<br>
2 lb cheese (cheddar is best i think)<br>
1 egg, beaten<br>
a little milk<br>
salt/pepper<br>
bread crumbs<br><br>
cook noodles till almost done, mix with shredded cheese and egg, put in casserole dish, pour a little milk over it, sprinkle on bread crumbs and salt and pepper, and bake covered for 20-30 min on 350 until cheese is bubbly and yum. uncover, and cook until bread crumbs are crispy.<br><br><br>
eat with ketchup
 

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Discussion Starter · #11 ·
Thanks again eveyone! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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Okay- here's my recipe- DH calls it <b>Welfare Mac&Cheese</b>. It sounds yucky, but it's really good! It's on the dry side- not saucy. Oh, and no measurements- just wing it <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Cooked pasta (whatever shape is fine)<br>
about 3/4 to one pound of cheese cut into a small-medium dice(whatever type you like)<br>
minced onion (about 1/3 of a small one)<br>
milk (maybe a quarter a cup or so)<br>
ketchup (a good healthy squeeze)<br>
pepper<br><br>
Butter the casserole pan. Mix together the ingredients- you want it to be a kind of salmony color and not real soupy- put in the pan. Bake at 350 for half an hour or so.
 

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My recipe is a bit different because it is baked and more solid than the goopy Mac 'n Cheese common here in the US. (I'm not from here).<br><br>
Boil elbow macaroni as you normally would - nothing different here.<br><br>
In the meantime, make a basic cheese sauce.<br><br>
Melt butter in a saucepan<br>
Add flour to make a roux<br>
Mix in milk<br>
Stir till thick<br>
Add grated cheese and stir till cheese is melted (do not do this with the pot still on the heat as the cheese gets stringy).<br><br>
Put drained noodles in a large casserole dish.<br>
Pour cheese sauce over the top and mix well so the sauce coats the noodles.<br><br>
Take 1 beaten egg, and add it to the casserole dish. Mix well so the egg is distributed throughout the dish.<br><br>
Slice tomotoes and put on the top<br><br>
Bake till "set" at about 350F.<br><br>
You can also jazz it up by adding bacon or mushrooms to the dish before baking it.
 
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