I am looking for a yummy (and hopefully easy) homemade mac n cheese recipe. I remember when I was a kid, my Grandmother made this heavenly mac n cheese with real cheese and big elbow macaroni noodles. I miss it! I tried making it in the crock pot once and it didn't turn out so well. Please share your recipes!
Just boil the elbows, grate about a lb. of sharp cheddar, combine & fill a buttered casserole dish. My mom always tops with Ritz crackers, crushed and browned in butter.....yummmmmmy.
Bake at 350 for about 40 minutes or until top is brown.
We LOVE Patti Labelle's recipe. It is definitely NOT health food...at all. In fact we only make this at Thanksgiving. If it were up to my FIL it would be on the weekly menu. :) http://www.pattilabelle.com/store/over-the-rainbow-mac-an...
This is like Grandma's Mac and cheese
http://www.ehow.com/how_###-###-####_make-cheese-scratch-...
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This is from the cook book The Perfect Recipe. This woman named Pamela Anderson researched recipes until she found the perfect ways to make classic American food. I love this cookbook.
Here is a link http://books.google.com/books?id=poQZpC4g16AC&pg=PR2&...
go to page 61 for the perfect Macaroni and cheese recipe..
I use the recipe in the Monday to Friday cookbook - http://www.amazon.com/Monday-Friday-Cookbook-Michele-Urva.... Instead of a roux, Michele Urvater starts by thickening milk with corn starch, then puts in the cheese. I use a mix of cheeses - a good sharp cheddar, Parmesan and Gruyere. Add salt, pepper, a little hot sauce (it doesn't make it hot; it just sharpens the flavor) and Worcestershire sauce, and pour the sauce over the cooked elbows. Yum! And very quick.
Whatever recipe you use...a little stone-ground mustard (brown or dijon) goes toward a whole lot of delicious.
I just boil up whatever noodles my kiddos want, usually wagon wheel pasta, and then I make the cheese sauce. I don't measure anything, just add whatever I think I need. I pour half and half in a pot, add some grated cheese, salt and pepper, and nutmeg. Just mix it all up and let it melt. It is so good. You can make the sauce thicker or thinner, depending on what you're in the mood for. It is so yummy! Just mix it all up and let it melt and pour it over the pasta.
K.
Country Living magazine had a great recipe in either the October or Sept. issue. You can find it online. It was super easy to make and didn't take long to bake. There were three different cheeses and a can of diced tomatoes (which made it really good). So. . .like I said, you can still find it online at their website.
I like the Barefoot Contessi's recipe, though I just used whatever cheese I have on hand and tend to skip the tomatoes.
I use the recipe on the back of the velveeta box-if I need less I just decrease the recipe a bit.And I add a bit of margarine to it as well-just a drop. Both my kids love it-Beats coming from a box. L. :)
I always make a rue and here's what I tend to put into my entire dish:
I use a combination of sharp cheddar, extra sharp white cheddar, monterrey jack, velveeta, parmesan, and ricotta cheese whenever I make mine. I usually make a 9x13 dish of it and use at least 3#s of cheese. I make sure to puree the ricotta if the texture isn't wanted. I also find it's fun to use toasted breadcrumbs on top and throw in a bit of dry mustard for a little more zing.
