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Easy Mac N Cheese Recipe


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#1 momnteacher

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Posted 17 November 2012 - 06:30 PM

My Sailor son and a buddy are coming home for Thanksgiving. The one food my son has requested is homemade mac and cheese. The problem is, the only mac n cheese I've ever made is out of a box and that just will not do for this Thanksgiving.
That being said, please share your favorite and Easy homemade mac n cheese recipe.

Thanks



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#2 Happy Wife And Mom

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Posted 17 November 2012 - 06:50 PM

http://www.thecountr...and-cheese.html
Ingredients:
2 cups macaroni, uncooked
4 cups milk (2% or higher)
4 tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it)

In a medium bowl, combine milk with melted butter. Add in salt and dry mustard powder. Pour in uncooked macaroni.

Now add in Velveeta. Next add in 2 cups of shredded mixed cheeses. Give it all a good stir. Pour the mixture into your baking dish.

Cover with aluminium foil. Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed).
Oven times vary so check it around the 40 minute mark.

Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.
Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden).

#3 lowrider

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Posted 17 November 2012 - 06:58 PM

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And don't forget the Stouffer's if you run out of time. It's (almost) just as good. Bake it in the oven and he'll love it!

And welcome home to your sailor son!
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#4 Papi

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Posted 17 November 2012 - 07:33 PM

Blondie makes the BEST Mac n cheese. But it ain't easy. High dolla cheese is the key.

#5 Blondiega1

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Posted 17 November 2012 - 07:37 PM

Oooooo!!!
I'll post mine when I get a minute!!

Papi's right.
Don't skimp on the cheese!!
I got 22 years in the Deli business, and I can tell you, YOU GET WHAT YOU PAY FOR!!!
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#6 tbird

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Posted 17 November 2012 - 08:02 PM

This is the recipe for Dave Poe's mac and cheese. They are a BBQ place on Whitlock and heve the best mac and cheese ever!!

1 (16-ounce) package rigatoni
Salt
1 quart heavy cream
1/2 pound shredded cheddar, divided
1/2 pound shredded Monterey Jack, divided
1/4 pound shredded Parmesan, divided
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Prepare pasta according to package directions. The cooking water should be salted to the point where it tastes like sea water. Cook the pasta until just done. Drain cooked pasta and do not rinse.
Immediately put in large mixing bowl. Add cream, 1 cup cheddar, 1 cup Monterey Jack and 1/2 cup Parmesan to pasta and toss together. Pour into prepared baking dish.
In a small bowl, toss remaining cheddar and Monterey Jack together and sprinkle on top of pasta. Top with remaining Parmesan. Dish may be prepared ahead to this point and refrigerated up to 2 days ahead.
When ready to serve, bake 30 minutes or until sauce is bubbling and top is lightly browned.

#7 NoReason

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Posted 17 November 2012 - 08:02 PM

I have ate a lot of peoples homemade mac & Cheese and my favorite is still Kraft :blush:
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#8 barrycdog

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Posted 17 November 2012 - 08:22 PM

My wife makes it in a crock pot. Below is Paula Deens recipe

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:

1
Boil the macaroni in water for six minutes. Drain.
2
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4
Cook on low for 2 1/2 hours, stirring occasionally

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#9 ~Chester~

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Posted 17 November 2012 - 10:24 PM

Blondie makes the BEST Mac n cheese. But it ain't easy. High dolla cheese is the key.


:good:

#10 SPORTS SOURCE

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Posted 18 November 2012 - 05:35 PM

The easiest and BEST mac & cheese:

Kraft Deluxe M&C
Prepare as directed on box.

ADD and Mix Well:
2 Cups Milk
2 Cups Colby Jack Cheese
2 eggs

Place in 13x9 casserole dish
Cover with 2 Cups Sharp Cheese

Bake on 350 for 30 minutes. Do not over bake. It will continue to cook after removing from oven.

YUMMMMMMMM!!!!

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#11 Mrs G

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Posted 19 November 2012 - 03:13 AM

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And don't forget the Stouffer's if you run out of time. It's (almost) just as good. Bake it in the oven and he'll love it!

And welcome home to your sailor son!



One of my grandchildren doesn't like the Stouffers but, I do have Kraft Homestyle mac-n-cheese. I don't like leftovers too well so, all of the complicated stuff has to be cooked on turkey day. The stuff like green beans, peas, corn and potato salad can be cooked the day before. Also, the cakes and pies can be cooked the day before. I just can't do mac-n-cheese, chicken, pork chops or turkey and a few other foods as leftovers. I can eat the turkey only if i have giblet gravy and dressing with it, though. :bad:
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#12 Blondiega1

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Posted 19 November 2012 - 01:45 PM

Looky there!
Had it saved on the space station. (laptop)


Like Papi said, DO NOT SKIMP ON THE CHEESE!!
I use Boar's Head Black Wax Sharp Yellow Cheddar Cheese.
Find it at your local Kroger Deli.


Ingredients:
• 1 (16 ounce) package macaroni
• 8 tablespoons butter
• 8 tablespoons flour
• 2 cups milk
• 2 cups cream
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 4 cups cheddar cheese, shredded good quality
• 1 cup panko breadcrumbs, buttered




Directions:




1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.




You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
.






I.I.T.Y.W.I.M.W.Y.B.M.A.D.




You shall find me waiting for you in the old cemetery, under the shade of the magnolia tree.............


Ever has it been that love knows not its own depth until the hour of separation.


#13 NinaBritt

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Posted 19 November 2012 - 01:56 PM

Looky there!
Had it saved on the space station. (laptop)


Like Papi said, DO NOT SKIMP ON THE CHEESE!!
I use Boar's Head Black Wax Sharp Yellow Cheddar Cheese.
Find it at your local Kroger Deli.


Ingredients:
• 1 (16 ounce) package macaroni
• 8 tablespoons butter
• 8 tablespoons flour
• 2 cups milk
• 2 cups cream
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 4 cups cheddar cheese, shredded good quality
• 1 cup panko breadcrumbs, buttered




Directions:




1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.



You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

This is exactly how I make my macaroni and cheese, minus the bread crumbs. It's awesome!! It's actually my mother-in-laws recipe. She's a true southern belle through and through.
:good:
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#14 nowens98

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Posted 19 November 2012 - 01:56 PM

Looky there!
Had it saved on the space station. (laptop)


Like Papi said, DO NOT SKIMP ON THE CHEESE!!
I use Boar's Head Black Wax Sharp Yellow Cheddar Cheese.
Find it at your local Kroger Deli.


Ingredients:
• 1 (16 ounce) package macaroni
• 8 tablespoons butter
• 8 tablespoons flour
• 2 cups milk
• 2 cups cream
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 4 cups cheddar cheese, shredded good quality
• 1 cup panko breadcrumbs, buttered




Directions:




1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.




You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

This is very similar to how I make mine! NO PROCESSED CHEESE blocks/soups!!! I use a combo of cheeses, can't remember them all right now..It is not the easiest, but it is amazing!!

#15 Blondiega1

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Posted 19 November 2012 - 01:57 PM

This is exactly how I make my macaroni and cheese, minus the bread crumbs. It's awesome!! It's actually my mother-in-laws recipe. She's a true southern belle through and through.
:good:



This is very similar to how I make mine! NO PROCESSED CHEESE blocks/soups!!! I use a combo of cheeses, can't remember them all right now..It is not the easiest, but it is amazing!!


ED ZACHARY!!!
.






I.I.T.Y.W.I.M.W.Y.B.M.A.D.




You shall find me waiting for you in the old cemetery, under the shade of the magnolia tree.............


Ever has it been that love knows not its own depth until the hour of separation.


#16 Happy Wife And Mom

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Posted 19 November 2012 - 02:18 PM

I wonder how it would be with Boar's Head Horseradish Cheddar :blush:

#17 *Topic Closer*

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Posted 19 November 2012 - 02:58 PM

How much does the boars head cheese cost?

#18 Blondiega1

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Posted 19 November 2012 - 03:34 PM

It's pricing.
If memory serves, it's around $8.99 lb.
.






I.I.T.Y.W.I.M.W.Y.B.M.A.D.




You shall find me waiting for you in the old cemetery, under the shade of the magnolia tree.............


Ever has it been that love knows not its own depth until the hour of separation.


#19 Papi

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Posted 19 November 2012 - 08:25 PM

It's pricing.
If memory serves, it's around $8.99 lb.



All you need is a pound though. It shreds up into 4 cups.

#20 Blondiega1

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Posted 20 November 2012 - 09:55 AM

All you need is a pound though. It shreds up into 4 cups.


^ this
.






I.I.T.Y.W.I.M.W.Y.B.M.A.D.




You shall find me waiting for you in the old cemetery, under the shade of the magnolia tree.............


Ever has it been that love knows not its own depth until the hour of separation.


#21 2busy4?

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Posted 20 November 2012 - 10:04 AM

Looky there!
Had it saved on the space station. (laptop)


Like Papi said, DO NOT SKIMP ON THE CHEESE!!
I use Boar's Head Black Wax Sharp Yellow Cheddar Cheese.
Find it at your local Kroger Deli.


Ingredients:
• 1 (16 ounce) package macaroni
• 8 tablespoons butter
• 8 tablespoons flour
• 2 cups milk
• 2 cups cream
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 4 cups cheddar cheese, shredded good quality
• 1 cup panko breadcrumbs, buttered




Directions:




1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.




You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.


This is what I do - except I add 1/4 t thyme & cayenne pepper, 1/8 tsp white pepper to the butter/flour before you add the cream.... just a touch of nutmeg and a tsp of worcestershire sauce while you let it thicken, then after you add the cheese & melt it - a tsp of brown mustard. The buttered panko breadcrumbs are the best!! We use 1/2 C bread crumbs & 1 T melted butter.

Not easy but DELICIOUS.
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#22 CitizenCain

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Posted 20 November 2012 - 10:56 AM

Blondie makes the BEST Mac n cheese. But it ain't easy. High dolla cheese is the key.

Careful that "High dolla" cheese doesn't make your head explode ! Posted Image

Edited by CitizenCain, 20 November 2012 - 10:57 AM.

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#23 Dr Nicole

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Posted 20 November 2012 - 03:41 PM

Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish

Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
Ό cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
Ό teaspoon hot sauce

Directions
1. Prepare pasta according to package directions.

2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).

Serves 4 to 6


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#24 feelip

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Posted 20 November 2012 - 03:45 PM

I never liked the stuff until I got fat and couldn't have it.

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