Macaroni and Cheese Recipes

How to Make Macaroni and Cheese

Deeli's Mac and Cheese

Ingredients:

• 8 oz. uncooked elbow macaroni
• 4 Tbsp. butter
• 2 Tbsp. flour
• 2 cups half & half, or milk if desired
• 1 Tbsp. Dijon mustard
• 1/2 tsp. salt
• 8 oz. cheddar cheese, shredded
• 1 Tbsp. canned diced jalapenos, if desired (it adds a really nice not too hot kick)
• 1/2 cup bread crumbs
• 1 Tbsp. butter, melted

Directions:

Preheat oven to 350 degrees F. Cook macaroni according to package directions. Drain. Meanwhile, melt 1/4 cup butter in a 3 to 4 quart saucepan, stir in flour and cook over medium heat until smooth (about 1 minute). Add half & half, Dijon mustard and salt. Continue cooking, stirring occasionally, until sauce is thickened (about 3 to 4 minutes).

Stir in cooked macaroni, cheese and jalapeno and then spoon into an 8 x 8 baking dish. Mix breadcrumbs and remaining melted butter in a small bowl and sprinkle over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.

By Deeli from Richland, WA

Delicious Macaroni and Cheese

This recipe is fast and everyone loves it.

Approximate Time: 20 min

Yield: 6 servings

Ingredients:

• 4 cups uncooked macaroni ($0.50)
• 3 Tbsp all purpose flour ($0.20)
• 1 tsp salt ($0.1)
• 1/4 tsp pepper ($0.1)
• 2 1/4 cup milk ($0.50)
• 1/4 cup cream cheese ($0.80)
• 2 tsp dijon mustard ($0.10)
• 1/2 tsp minced garlic ($0.10)
• 1 1/4 cup shredded cheddar cheese ($1.00)

Steps:

1. Cook macaroni according to box instructions.
2. While pasta cooks place flour, salt, and pepper into a large saucepan. Add milk stirring until well blended.
3. Drop cream cheese by teaspoon fulls into milk mixture, bring to boil over med heat, stir constantly.
4. Reduce heat, simmer for two minutes or until thick. Stir in mustard and garlic. Simmer 1 minute. Remove from heat. Add cheddar cheese stir until melted.
5. Then combine the pasta and cheese sauce in a large bowl mix well.

By coville123

Super-Creamy Mac 'n Cheese

Ingredients:

• 16 oz. pasta shells or elbow macaroni
• 1 Tbsp. butter
• 2 (5 oz.) cans evaporated fat-free milk
• 2 eggs
• 1 Tbsp. Worcestershire sauce
• 3/4 tsp. salt
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. pepper
• 1 tsp. ground nutmeg
• 12 oz. sharp Cheddar cheese, shredded, ~ 3 cups divided

Directions:

Souper Macaroni and Cheese

Ingredients:

• About 2 cups cooked macaroni
• 1 Tbsp. margarine
• 1 can cream of cheese soup
• 1/3 cup water
• 1 cup grated cheddar cheese
• 1 Tbsp. finely minced onion

Directions:

In a 1/2 quart casserole, blend hot cooked macaroni with margarine. Stir in soup, water, onion, and 3/4 cup cheese. Sprinkle remaining cheese on top. Bake in a 350 degree F oven for about 30 minutes or until browned and bubbly.

I usually also add extra onion, some garlic, and at least a cup of chopped broccoli. I sometimes top with breadcrumbs.

When doubling the recipe, I occasionally use one can of broccoli cheese soup and one can of cheese soup.

Source: Family Recipe

By cs_jag from Hillsboro, OR

1-2-3 Easy Mac and Cheese

Ingredients:

• 1 box elbow macaroni
• 1 3/4 lb. Velveeta cheese
• 1 can evaporated milk
• salt, pepper, and minced onions (optional)

Directions:

By Dorothy from New Creek, WV

Mac-n-Cheese Please!

Ingredients:

• 2 cups dry whole grain macaroni noodles
• 4 oz. sharp cheddar cheese shredded or crumbled
• 2 Tbsp. butter or low calorie substitute
• 1 cup milk
• 2 cups your favorite vegetables
• 2 Tbsp. flour
• pepper
• salt

Directions:

Cook noodles and vegetables together in pot of boiling salted water until pasta is al dente and vegetables tender. (If you are cooking firmer vegetables, be sure to add them to the water first so the pasta doesn't get mushy). Drain pasta and veggies, leave in strainer.

In a hot pot, melt butter/butter substitute. When melted add flour and mix well. Let cook about 1 minute so that the flour taste cooks away, stirring frequently. Add milk and stir until it starts to thicken. Add cheese 1 oz. at a time. Salt and pepper to taste, when sauce is smooth and creamy stir noodles and vegetables back in.

Even if your kids won't eat the vegetables, the noodles will have absorbed some of the nutrients from being cooked with them and the sauce is tasty so your kids might not even notice the vegetables! My 3 year old ate carrots the other day in this mac and cheese. No go for the broccoli though!

By Shannon from Lakewood, OH

All Day Macaroni And Cheese

Ingredients:

• 8 ounces elbow macaroni, cooked and drained
• 4 cups(16 ounces) shredded sharp Cheddar Cheese
• 1 can (12 ounces) evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

By Anna

Homemade Mac n' Cheese

This recipe for creamy homemade mac n' cheese is easy to make and so delicious!

Ingredients:

• 16 oz elbow macaroni
• 6 Tbsp butter
• 6 Tbsp flour
• 3 cups milk
• 7 oz Velveeta, cut into 1/2 in. cubes
• 3 cups cheddar cheese, shredded
• salt and pepper, to taste

Steps:

1. Preheat oven to 350 degrees F.
2. Cook noodles according to package direction. Drain and pour into a 9 x 13 pan.
3. In a large saucepan, melt butter over med/high heat.
4. Add flour, stir to combine.
5. Pour in milk stirring continuously. Bring to a slow boil. While stirring, heat mixture until it begins to thicken.
6. Then add Velveeta cubes, stir until they are fully melted.
7. Add 1 cup grated cheese, stir until completely melted.
8. Pour cheese sauce over noodles, then stir to coat.
9. Top with remaining cheese. Bake for 20-30 minutes, or until cheese sauce is bubbly and top is beginning to brown.

By lalala...

Macaroni and Cheese

Ingredients:

• 2 1/2 cups elbow macaroni, uncooked
• 6 Tbsp. butter, divided
• 1/4 cup flour
• 1 tsp. salt
• 1 tsp. sugar
• 2 cup milk
• 1 Velveeta, cubed (8oz.)
• 1 1/2 cups small curd cottage cheese
• 2/3 cup sour cream
• 2 cups cheddar cheese, mild and shredded
• 1 1/2 cups herb seasoned stuffing mix

Directions:

Cook the macaroni according to package directions and drain. Place the macaroni in a greased 2 1/2 quart baking dish. In a saucepan, melt 4 Tbsp. of butter and stir in the flour, salt and sugar until smooth. Gradually stir in the milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce the hat, and stir in the Velveeta cheese until melted.

Stir in the cottage cheese and sour cream. Pour the cottage cheese mixture over the macaroni and sprinkle with the cheddar cheese. Melt the remaining 2 T. of butter and toss with the stuffing. Sprinkle the stuffing over the top of the macaroni and bake, uncovered, at 350 degrees for 30 minutes or until golden brown.

By Robin from Washington, IA

Macaroni and Cheese Feast

Cook one or two boxes of Kraft macaroni or store brand macaroni and cheese. Add one to two cans of water packed tuna, drained, and 1/2 to one cup of frozen mixed veggies (thawed of course). Add salt and pepper and you're done.

I like to pour boiling water over the frozen veggies in a colander in the sink while water is boiling for the macaroni, then thrown the veggies in while the macaroni is cooking. Cook as directed on box, drain all and throw in margarine, or not if you want to lose some fat in the recipe. It creates a little creamier product when you are done, but doesn't change the taste much.

Great way to get your kids to eat tuna and their vegies! Can also be made with leftover chicken, roast beef, etc and whatever left over vegies you have. If using leftovers, warm some in microwave and add the drained pasta instead.

Don't forget the cheese! Add a little bit of shredded cheese you might have in the fridge. Couple of tablespoons will do just fine.if you don't have it, leave it out! :)

By Grammy Vail from Fredericktown, OH

Quick Mac and Cheese Using Cheddar Cheese Soup

By Audrey Purvis from Westminster, MD

Super Cream Mac and Cheese

• 8 oz. elbow macaroni
• 1 can fat-free evaporated milk
• 2 eggs
• 2 tsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 cups shredded sharp Cheddar cheese

Directions

Position broiler rack so that top of 1-1/2 qt. baking dish will be 4 inches from heat source. Preheat broiler. Cook pasta according to the package directions until almost tender; drain. Return to pot.

In bowl stir together milk, eggs, mustard, Worcestershire, salt and pepper; stir into pasta. Over medium heat stir in 2 cups cheese. Cook, stirring, until beginning to thicken, 4-5 minutes.

Spoon into 1 1/2 qt. baking dish; sprinkle with remaining cheese. Broil until melted and lightly browned, 2 minutes. Let stand 5 minutes before serving.

By Robin from Washington, IA