Macaroni and Cheese Recipes

Our favorite for years.

2 cups elbow macaroni, uncooked
1/4 cup butter or margarine
1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
2 1/2 cups milk
2 cups (8 0z.) shredded cheese

Cook pasta according to directions and drain. In a large saucepan over medium heat melt butter. Blend in flour, salt, and pepper then gradually stir in milk. Cook, stirring constantly, until sauce thickens and mixture begins to boil. Add cheese and stir until cheese is melted. Stir drained pasta and cheese sauce together. You can eat it this way or put it in a casserole and bake 30 minutes at 350. You can top the casserole with crushed potato chips or buttered bread crumbs. Enjoy!!! Makes 4-6 servings

I always put a can of cream of mushroom soup in mine. Everyone loves it, sometimes I add tuna and peas also

I learned an old way of making good mac & cheese from my mom. I boil my water, and add salt, then my mac. Then only 1/2 cook the mac noodles. Over cooked mac is gross. Then drain, turn down the fire, add the margarine, milk, and LOTS I mean extra cheese. For 2 pound of mac, I add at least a pound of cheese, with milk and margarine.

The secret is keeping it "soupy", and not overcooking the mac in the beginning. When I finish with the mac to turn it off, it is really soupy with the margarine, milk and cheese. Not runny, you want it like a potato soup consistency. Taste it, make sure it is cheesy enough, and enough salt. Then take off the burner, and put a lid on it. It will soak up, and be a super creamy mac & cheese. All my teens, and new son in law love it. When they come home, it's always requested.
a mom.

Harlean
Bronze Post Medal for All Time! 148 Posts

April 19, 20080 found this helpful

In my opinion, the easiest way to make creamy mac and cheese is to use Velveeta Cheese. Dice it up and stir it into the HOT macaroni, then add milk a little at a time until you get a creamy consistency. If necessary, reheat after adding the milk.

I saw this recipe on television. It has become our very favorite mac n' cheese recipe of all time.

Casserole Topping:

4 slices white bread, torn into quarters
2T unsalted butter, melted

____________

Macaroni:

Salt
1lb elbow macaroni
6T unsalted butter
1med garlic clove, minced
1t dry mustard
1/4 t cayenne pepper
6T all-purpose flour
1-3/4 cups chicken stock (or broth)
3-1/2 cups half and half (or heavy cream)
16 oz colby cheese, shredded
8 oz extra-sharp cheddar, shredded

Although the classic pasta shape for this dish is elbow macaroni, any small curvaceous pasta will work.

1. For the Topping: Process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.

2. For the Macaroni and Cheese: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts of water to a boil in your LARGEST Dutch oven over high heat. Stir in 1 tablespoon salt and the macaroni; cook, stirring occasionally, until al dente, about 5 minutes (it will bake for 30 minutes longer). Drain the pasta and leave it in the colander; set aside.

3. Wipe the pot dry. Add the butter and return to medium heat until melted. Add the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds. Add the flour -MEASURE VERY CAREFULLY so the sauce isn't GRAINY!!!- and cook, stirring constantly, until golden, about 1 minute.

Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5 to 8 minutes.
Off the heat, whisk in the Colby and cheddar gradually until completely melted. Season with salt and pepper to taste.

4. Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined. Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) and sprinkle with the bread-crumb topping. (Don't worry- it will look watery and runny. It will firm up nicely when baked.)

Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Remove from the oven and cool for 10 minutes before serving.

lkllmd50

December 28, 20190 found this helpful

Piccadilly did not use milk they used milk powder and water. To be cost effective of course. They did not add egg. They did add a little nutmeg.

Shonda

January 18, 20160 found this helpful

I never use any milk, just stir all will melt in mix well.

Sandi/Poor But Proud
Gold Post Medal for All Time! 969 Posts

January 18, 20161 found this helpful

Here is what I found on Google:

www.reddit.com/.../

www.quora.com/How-can-I-make-Mac-and-cheese-without...

Hope that helps!
PBP

Nightsong
Bronze Feedback Medal for All Time! 121 Feedbacks

January 18, 20160 found this helpful

Try soy or almond milk

Judy

May 14, 20130 found this helpful

Macaroni and cheese:
1 can cheddar cheese soup
1/2 can water
1/2 can milk
Cook on top of stove until it comes to a boil, stir often so it doesn't burn. Add 1 cup uncooked noodles. Cook until done.

Elizabeth
Bronze Feedback Medal for All Time! 108 Feedbacks

May 14, 20130 found this helpful

Macaroni and Cheese

2 cups elbow macaroni, uncooked
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp salt
1/4 tsp black pepper
2 1/2 cups milk
2 cups shredded cheese of choice.

Cook pasta and drain. Set aside. In large pan over medium heat melt butter and blend in flour salt and pepper and gradually stir in milk stirring constantly until sauce thickens then add cheese stir until cheese is melted and add macaroni.

My family has loved this for years and I have taken it to potlucks and the kids clean the bowl.

Sandy Kinney

May 14, 20130 found this helpful

I have 2 easy stovetop mac & cheese recipes. The first one is from the Velveeta cheese box -
2 cups uncooked elbow macaroni
3/4 lb (12 oz) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
1/3 cup milk
1/8 tsp pepper

1. Cook macaroni in large saucepan as directed on package, drain well. Return to pan.
2. Add in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.

Makes 4 servings, 1 cup each.
Prep time: 5 minutes
Total time: 20 minutes

The second recipe came from Campbell's Soup, I think.

1 can cheddar cheese soup
1/2 soup can milk
1/2 soup can water
1 cup uncooked elbow pasta

Mix soup, milk and water in saucepan. Stir in pasta. Cook over low heat until pasta is done, stirring often.

Serves 4

Anonymous
Bronze Recipe Medal for All Time! 88 Recipes

April 13, 20143 found this helpful

1/2 lb fat spaghetti with a hole down the center
1 can cheddar cheese soup
3/4 cup milk
2 Tablespoons melted butter

Boil your pasta, until really soft like about 12 minutes or so. While that is cooking, mix soup, milk and cooled melted butter in a bowl. Drain pasta and put back in the hot pot, immediately add the cheese mix and let simmer for a minute or 2 on low heat.

Debbie

April 5, 20090 found this helpful

I was watching Bobby Flay showdown and the lady he was taking on made a mac/cheese with 7 different cheeses I printed the recipe from the Food Network website and it was awesome and you could add whatever kind of meat you want. So try searching on their site.

Laura Justice

April 10, 20090 found this helpful

Agree with first post-- but for those who need a printed recipe, may I recommend my 1950's Home Ec. cookbook. I have kept mine all these years and bought a new one for myself and one for each grandchild when it was re-issued. These recipes ARE NOT diet! But oh so good! There is a newer version, with "lighter" recipes. I don't find the newer version as helpful.
Betty Crocker's Picture Cook Book copyright, 1950.
There is so much information in this book. Lots of money saving methods. Lots of "how to" do things that aren't taught any more including exchanging, i.e. you have cocoa but not chocolate and receipe calls for chocolate..... now what? No, don't go to the store. Check it out. Good luck

My Mother made Baked Mac 'n Cheese the same way as tejas recipe except she beat up one egg and added it to the milk before pouring it over the Mac 'n Cheese. She baked in a wood stove so I didn't know the temp. I have made it like this for many years baking in 350° oven until it begins to brown and is slightly crusty around the edges. It is especially good to make enough to have left-overs and leave it sitting out on the counter. Someone always comes along and picks it up in hand and eats it before it has a chance to go bad!

Linda Watters

August 12, 20080 found this helpful

I have gotten many compliments on my Macaroni and Cheese. Here it is. Have been asked for the recipe alot.

Baked Macaroni and Cheese

1 pound small elbow macaroni
6 tablespoons butter
6 tablespoons flour
4 cups milk
2 tsp. kosher salt
1/4 tsp. Pepper
1/2 tsp. paprika Cook macaroni according to package directions.
2 large eggs
1/2 tsp. onion powder,
24 ounces Sharp Cheddar, shredded (6 cups)

Preheat oven 375 º. Spray a 9x13 inch or 3 quart glass casserole dish with Pam cooking spray or butter the dish.

Cook macaroni according to package directions.

Melt butter in large bowl in microwave. Add, flour, salt, pepper and paprika onion powder. Whisk together till smooth. Add milk. Cook in microwave till thickened. Stir often with a whisk. This is your white sauce.

In a bowl temper eggs with white sauce by placing eggs in a bowl. Stir eggs slightly. Add about 1 cup of the hot white sauce to the beaten eggs. Stir with a whisk till incorporated. Add eggs/ white sauce mixture to the rest of the white sauce and whisk. Tempering the eggs with a small amount of white sauce keeps the eggs from being like scrambled eggs when adding only the eggs to the white sauce. Your white sauce is done at this point. It will start to thicken upon sitting.

In a 3 quart (9 x 13 inch) buttered or Pam sprayed glass baking dish, Layer the ingredients in the prepared casserole dish this way:

Half the Macaroni
Half of the white sauce
Half the cheese
Rest of the macaroni
Rest of the white sauce
Rest of cheese

To me it is best layered. I dont like the cheese mixed in the sauce because to me it is grainy.

Bake in a preheated 375 0 oven for about 30 minutes till hot and bubbly.

Enjoy!

Pamela Martin

February 28, 20140 found this helpful

Pour 2 cups of milk into a saucepan; bring it to a boil. Add 2 cups of macaroni. Reduce the heat, cover, and cook until the pasta is al dente. Add 2 cups of grated cheese. Stir until melted and mixed well. (You may want to start with only 1 cup of cheese - but I like a lot!)

You can use mild or sharp cheddar or any type/blend of cheese you prefer.

Jemie

December 30, 20080 found this helpful

A creamy macaroni and cheese recipe:-

* 5 cups cooked macaroni (8 ounces raw)
* 4 tablespoons butter
* 4 tablespoons flour
* 1/4 teaspoon salt
* 1/8 pepper, or to taste
* 2 cups milk
* 3/4 cup shredded sharp Cheddar cheese
* paprika, optional

Preparation:

In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. continue to cook, stirring constantly, until thickened. Add cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with paprika, if desired. Bake in a preheated 350° oven for 20 minutes, or until hot and bubbly. Serves 6.