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This one is delicious. Although it has the same name as JennR8R's recipe, it is different.
Be careful, it is addictive!
Old-Fashioned Macaroni and Cheese
1 1/2 cup of macaroni noodles
3 cups of milk
Salt & pepper to taste
16 oz. sharp cheddar cheese
2 tbsp. of butter
Preheat oven to 325 ̊.
Cook the macaroni until tender, then drain.
While the macaroni is cooking, beat eggs and milk well.
Add salt and pepper to taste.
Add grated cheese to the egg/milk mixture and mix well.
Add the cooked macaroni to the cheese mixture and stir well.
Transfer the mixture to a casserole dish and put pats of butter on top.
Bake for one hour 20 minutes at 325 ̊.
This thread made me laugh....reminded me of my childhood. My mother was a terrible cook! Her way of making mac & cheese was as follows: Boil the heck out of the macaroni. Put it in a 13 x 9" pan. Put a few pieces of Velveeta cheese on top. Pour a cup or two of reconstituted Carnation powdered milk over it and put it under the broiler until the cheese turned dark brown. When I found out how mac & cheese was REALLY supposed to taste I was in heaven, and still love it to this day!
Create with joy in your heart!
I bought Chef John Besh's new cook book last Christmas. It has recipes that he and his wife use at home to cook for their boys. He suggests adding roasted cauliflower to his basic mac and cheese recipe. I added equal portions of roasted cauliflower to the pasta. The cauliflower takes on the taste of the white cheddar cheese and sauce. I really like that this dish tastes good and makes you feel less guilty because it has veggies!
I make my mac 'n cheese by cooking the macaroni, draining, pouring in some milk (enough to barely cover the bottom of the pan I cooked the noodles in) adding the noodles back in and quite a bit of cubed Velveeta from the loaf. Heat over low heat until cheese melts.
Our kids used to call this with hot dogs (jokingly, of course) "gourmet dinner"!!
I recently started eating it with salsa on top--yum
This recipe sounded crazy, to me, until I tried it. This makes a large casserole of mac and cheese. Make the mac and cheese with elbow macaroni, make a medium white sauce and add Valveeta cheese, stir to melt cheese. Add one can
of SWEETENED evaporated milk, Mix all together, season with salt and pepper. Pour into a large casserole ( **optional
top with buttered bread crumbs) bake at 350 degrees until bubbly. Very creamy and with a faint sweetness.
Kaye Jacobson Salverda
[QUOTE=Gabrielle's Mimi;5174386]This thread made me laugh....reminded me of my childhood. My mother was a terrible cook!...QUOTE]
Your Mom too!? I never thought that I liked chili because Mom would make it with cheap ground beef without draining the fat off after browning. She was from the South and thought that "fat" added flavor to everything. I was quite surprised at how chili was supposed to taste after having it at my best friend's house. I still make the same chili recipe as my friend 45 did years later!
Here's my entry for the BEST Mac and Cheese!
When I first saw this recipe, I thought there was no way possible it could work.
The original source was dairygoodness.ca ... and their recipes are always winners.
So I made it with that knowledge ... and OMG, it was indeed THE easiest and bestest ever!!!!
The BEST Macaroni and Cheese!!
Heat together over medium heat, til steaming
3 cups water
1 cup 10% or 18% cream (I use 2% milk and it is fine)
3 cups macaroni (uncooked)
1/4 tsp. salt
Cover and reduce heat to medium/low.
Simmer about 8 minutes, stirring often, til macaroni is almost tender.
2 tbsp. all purpose flour
1 tsp. dry or Dijon mustard
1/4 tsp. pepper
1-1/2 cups milk
Stir into pot with macaroni and remaining water/milk.
Increase heat to medium.
Cook and stir 3 to 5 minutes or til sauce thickens.
Remove from heat.
Stir in til melted
2 cups shredded old or extra old cheddar cheese
Eat and ENJOY!!!!!!!
* I use 2% milk for both lots of cream/ milk and it's still delicious
* If you prefer a crispy topping, put into casserole and bake til crusted.
* Can be made a day ahead and re-heated in the oven if you wish.
* Freezes well in single portion sizes or casseroles.
Sew many ideas ... just sew little time!!
I loved the mac and cheese we used to get at the Automats in New York because it was so creamy. Tried many 'Orginal Automat" recipes that called for preparing the mac and cheese and then baking it but that seemed to make its creamy cheese sauce dry up. Finally realized that they probably made it in huge pots, kept it warm, put some into a little oval dish, ran it quickly through the oven before loading it into one of those little window boxes for customers to choose from.
Checked out the recipe someone mentioned from Opah's site, almost 800 calories per serving, WOW!
Here is a link to the recipe Trisha Yearwood shared on her new FoodNetwork show last week:
Sounds delicious and southern creamy!
Draw close. Hold hands. Life is short. God is Good. (Jan Karon)