Need Best Mac And Cheese Recipe?
Filed in Category Cheese Recipes
Hi I am a new homeowner and need BEST macaroni and cheese recipe! Best recipe wins 10 points!
NO website references please. It needs to be your own recipe that you used- tried and true! 
Thanks
14 Comments so far
Crusty Macaroni and Cheese
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound pasta, boiled and drained
1/8 teaspoon cayenne
Salt
2/3 cup whole milk.
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping. In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
This is MY baby!
The most requested dish at my house, beside my El Charro Chicken is M&C, so tighten up the aprons throw the cat outside give the dogs a bone and lastly… wash your hands.
Lrg. Elbow 2 handfuls per serving (I use 6 hfs for this recipe)
Boiling salted water, wow that was tough
Grate 1/2 lbs. Extra Sharp and Longhorn Chedder
1/2 lb. Mexican Rancharo Cheese, crumbled
When Mac is done, i rinse, the cheese has enough salt
Alternate layers, add 1 cup milk
Bread crumbles? throw them in the trash
Top with, are you ready? Crushed Cheeto’s
350 for 45 minutes
Suggestion: put aluminum foil under your baking dish
“Best-Ever Macaroni and Cheese” – 6 servings
12 oz. elbow macaroni
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
1 (12 oz.) can evaporated milk
8 oz. cheddar cheese; shredded (about 2 cups), divided
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
Cook pasta according to package directions; drain and return to pot. Position broiler rack so that top of baking dish on rack is 2″ from heat source; preheat broiler.
Meanwhile, in large pot melt butter over medium heat. Sprinkle with flour; cook, whisking constantly, until flour is absorbed and mixture turns light golden-brown, about 30 seconds.
Gradually stir in milk. Cook, whisking constantly, until thickened, about 2 minutes. Sauce should coat back of spoon. Stir in 1 1/2 cups cheddar, mustard, salt and pepper. Cook, stirring constantly, until sauce is smooth and cheese is melted, 2-3 minutes. Remove from heat.
Stir pasta into sauce. Transfer to ungreased 1 1/2-quart baking dish. Sprinkle with remaining cheddar, then Parmesan. Broil until cheese is melted and lightly browned, 3 minutes.
Just wanted to tell you that I make mine exactly like Lee does, only I add about 5-6 drops of hot sauce to mine,,,not enough to taste, it just does something to boost the flavor without heat. It seems to be my whole family’s favorite and I try different recipes all of the time. I hate boxed mac n cheese, it tastes like playdough macaroni to me lol. I used to love it years ago, but it tastes too different now.
i have one for oven baked mac and cheese here it is
2 1/2 cups wagon wheel pasta
2 tablespoons butter
2 tablespoons finely chopped onion
1/4 cup all purpose flour
2 1/4 cups hot milk
1 tablespoon dijon style mustard
1 cup shredded white cheese
1/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 tablespoon butter melted
preparation
preheat oven to 400 degrees. grease a 2 quart shallow baking dish. cook pasta according to package directions and drain. meanwhile heat butter in a large saucepan and the onion, cook 1 minute until the onion is soft. stir in flour until combined. whisk in hot milk and cook over medium heat until thickened, stir in mustard. add cheese to sauce and cook stiring constantly, until melted and smooth. remove from heat. add pasta and stir to coat. pour mixture into prepared baking dish. combine bread crumbs, parmesan cheese, and melted butter, sprinkle over pasta mixture in a baking dish. bake until bubbly and topping is browned about 30 minutes.
it makes 6 servings hope u like it
I alternate between these two recipes.
ENJOY!!!
“Mac’s Mac ‘n’ Cheese”
( 1st Place Winner in Pittsburgh’s Mac ‘n Cheese Cook-Off Contest)
Makes 8 servings
Preparation time: 15 minutes
Cooking time: 40 minutes
1 1-pound box large elbow macaroni
1 1-pound block New York extra-sharp cheddar cheese
1 8-ounce package cream cheese
2 heaping tablespoons butter
2 beaten large eggs
1/8 to 1/4 cup milk or half-and-half
Salt and pepper to taste
1/4 to 1/2 cup seasoned bread crumbs
1) Preheat oven to 350 degrees.
2) In a large pot of boiling water, cook macaroni according to package directions and drain.
3) Cut cheddar and cream cheese into cubes.
4) To macaroni add butter, cheeses, eggs, milk, salt and pepper. Mix well.
5) Pour into greased 9-by-13-inch pan.
6) Top with seasoned bread crumbs.
7) Bake 30 minutes.
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“Confetti Macaroni and Cheese”
(1st Place Winner in Mac ‘n Cheese Cook-Off judged by Alton Brown. Food TV.)
1 pound dried macaroni
1/4 cup ( 1/2 stick) margarine
1/4 cup flour
3 cups milk
1 teaspoon celery seeds
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
14 ounces sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese
1 cup roasted sweet red peppers, cut small
1/3 cup fresh chives, cut very fine
For the topping:
1/2 cup bread crumbs
1/4 cup ( 1/2 stick) margarine
1/2 cup roasted sweet red, yellow or orange peppers, cut very fine
2 tablespoons chives, chopped
Fresh parsley (optional, for garnish)
Stuffed olives (optional, for garnish)
Cook the macaroni according to package directions until al dente. Drain.
Heat the oven to 350 degrees.
In a saucepan, melt 1/4 cup margarine. Mix the flour well with the milk, celery seeds, mustard, salt and pepper. Add to the hot margarine and cook over moderate heat, stirring constantly.
After the sauce thickens, add the Cheddar and cream cheeses. Mix. Gently add the macaroni, 1 cup red peppers and 1/3 cup chives. Mix to coat the macaroni, peppers and chives.
Divide the mixture between 2 greased casseroles. Bake for 35 minutes.
Prepare the topping while the casseroles bake: Brown the bread crumbs in 1/4 cup margarine. Just before serving the macaroni and cheese, sprinkle the crumbs in the center of the casserole and garnish with the additional sweet peppers and chopped chives around the edges. Parsley or stuffed olives can be used as additional garnishes, if desired.
This is my family’s favorite. To cut back on some of the fat a bit, use evaporated skim milk (not sweetened condensed) instead of heavy cream.
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.
Creamy Mac and Cheese:
Prep: 10 min., Cook: 8 min.
1 (8-ounce) package elbow macaroni
1 (10-ounce) container refrigerated Alfredo sauce
1/2 cup milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (8-ounce) block Cheddar cheese, shredded
Prepare pasta according to package directions. Drain and keep warm.
Bring Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.
Yield: Makes 2 to 3 main-dish or 4 to 6 side-dish servings
KRAFT
Cheesy Macaroni And Hot Dogs
Ingredients:
4 cups elbow macaroni, cooked and drained
3 tablespoons butter or margarine
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
17 ounces evaporated milk
1 cup American cheese, grated
1 cup sharp Cheddar cheese, grated
1 cup sliced hot dogs
1 1/2 tablespoon bread crumbs
Directions:
Sauté onions in butter. Stir in flour and salt. Blend in evaporated milk. Cook and stir over medium heat until thick and bubbly. Add cheeses. Stir until melted.
Remove from heat. Stir in macaroni and hot dog slices.
Place cheesy macaroni and hot dogs in a 1 1/2 quart casserole dish. Sprinkle with bread crumbs. Bake at 350 for 40 minutes or until heated through.
1 box macaroni elbows
1 stick butter
1 can of evaporated milk or cream
1 lb. Velveeta cheese
boil macaroni in salt water for approximately 7-8 minutes. You do not want it completely done because the process finishes cooking it. Drain the water off leaving about 1 cup of water in it. Mix in 1 stick of butter, 1 can of evaporated milk, 1 lb. Velveeta cheese. Heat on medium on stove until all is blended.
Put in glass dish and lay slices of cheese on top. Place in oven on broil until top is melted. Place it aside until it cools.
As it cools it will thicken up. It will be soupy when you first make it. Enjoy!
if you are lazy like me and the rest of the world just make it from the box and read the instructions carefully. if you don’t have a box handy sorry thisdidn’t help u
When it comes to mac n cheese, don’t try to make it “light” or low cal…that’s just wrong…
Here’s my grandmas recipe…it’s easy and awesome:
2 cups large elbow macaroni
Sauce:
3 tablespoons butter (not margarine)
3 tablespoons flour
2 cups whole milk
1/4 teaspoon Salt
1/4 teaspoon Fresh cracked black pepper to taste
4 cups shredded Medium or Sharp cheese (Lake to Lake is best…shred it yourself, not pre-shredded)
Preheat over to 350
Cook macaroni “al dente”, in salted water, drain, rinse with cold water, set aside
Butter a casserole dish (sides and bottom), set aside
Add butter to sauce pan, melt over LOW heat,
Once butter is melted, immediately add flour and whisk together over LOW heat until mixture starts to turn soft yellow color,
Add milk, bring heat up to MEDIUM, add salt and pepper, and continue whisking until milk mixture begins to boil and is thick like gravy,
Once thickened, IMMEDIATELY remove pan from heat (place on a pot holder on the counter) and add 2 cups of shredded cheese, whisk cheese into milk mixture until all of the cheese is melted and smooth, set aside.
Dump cooked, drained macaroni into buttered casserole dish;
Slowly pour cheese sauce over macaroni;
Mix macaroni and cheese sauce together in casserole dish using a spoon;
Top entire casserole with remaining shredded cheese.
Bake at 350 for 30 minutes on middle over rack. Let cool for 10 minutes.
If you like a “crusty top”, bake at 350 for 20 minutes on middle over rack, and then Broil on HIGH until cheese is bubbly and golden brown.
This recipe is also good with sliced tomatoes inserted into the casserole on an angle, before cooking.
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.