Macaroni and Cheese
 

MMM I'ld like to find one too.

my family really likes the one on the back of creamettes ...i dont add the dry mustard though..

What would be truly wonderful would be a good tasting mac and cheese recipe that was also heart healthy. I crave mac and cheese but don't give in because I'm overweight but healthy and want to be careful while I figure out how to get my weight down and keep it off. I've lost the same weight so may times it would make a whole person.

This is the recipe that I have been using for 40 years. My kids always ask for it on their birthday. I read somewhere that the secret for being a great cook is to add more cheese. :)

Old-Fashioned Macaroni & Cheese

8 oz. box elbow macaroni
2 tablespoons finely-chopped onion
1 teaspoon salt
¼ teaspoon pepper
3 cups (or more) grated cheese (okay, I've used 4 cups)
2 cups Thin White Sauce

Heat oven to 375 degrees - cook macaroni as directed on package - combine macaroni, onion, salt, pepper and cheese in a two-quart ungreased casserole, stir - pour white sauce over casserole - cover - bake 30 minutes with cover - remove cover - bake 15 more minutes.


Thin White Sauce

2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 cups milk

Melt butter in saucepan over low heat - blend in flour, salt and pepper - cook over low heat, stirring until mixture is smooth and bubbly - remove from heat - stir in milk - heat to boiling, stirring constantly - boil and stir one minute.

This is one I "kind of" got from my aunt. She lived on a farm and had real cream so I had to revise it.

3 c. dry macaroni, cooked and drained
1 stick oleo or butter
8 oz. extra sharp cheddar cheese, grated
(Kraft Cracker Barrel Vermont white cheddar)
1 pt. half & half or 1 large can Carnation milk
3 tsp. salt
Pepper

Mix together in blue enamel roaster pan.
Cover with slices of Velveeta cheese - twice.
Bake for 15 min. until cheese is melted, stir in.
Cover with slices of Velveeta cheese the second time.
Bake for 15 min. and stir in.

Bake covered at 350 for total of one hour.
Add more milk, cream or cheese if needed.
This makes a big batch but when I take it to potlucks or for my family, there isn't much left.
Hope it works for you.

Now I know what I am making for dinner tonight! Thank you for posting.

JENNR8R, your recipe sounds wonderful. Looking forward to trying it. Love onions!

Here's how I make baked mac & cheese. I get the cheapest mac & cheese mix I can find. Then, boil the macaroni in salted water. Drain. Butter a casserole dish. In dish, mix with a fork, powdered cheese from mix, an egg, and 1/2 cup milk. Pepper to taste. Add cooked noodles and 1 cup grated cheddar cheese. Mix again with fork. Add enough milk to meet top of noodles. Stir again with fork. Sprinkle 1/2 cup grated cheddar cheese on top and dot with butter or margarine. Bake uncovered at 350 for 1/2 hr. Yummy.

I believe the onions are the secret ingredient in this recipe. Sometimes my kids want crumbled bacon on top... but they don't have a weight problem... yet! I have one serving and pack up the leftovers up for them to take home!

Oops... I meant to quote "alwayslearning's" comment about the onions.

Here is a very easy mac&cheese use a 9 by 13 pan melt 1/2 stick butter in 350 degree oven, when melted add 2 cups macaroni(uncooked) pour 4 cups milk over that and sprinkle with 2 cups shredded cheese bake for 1 hour or until golden brown. No need to cover or cook macaroni. ENJOY!!!

You really can't make 'a little bit' of GOOD mac and cheese, so for the two of us, I use a box mix now and then. But the one found at this link, I have used for years ever since I saw Patti LaBelle prepare it on Oprah's show.

http://www.oprah.com/food/Over-the-R...oni-and-Cheese

Believe me, it serves way more than 4-6 at our family dinners. It's one of the best recipes I've ever fixed. I have also used different cheeses at at times might not have had one called for, on hand. While the mac cooks, I mix the sauce.
Then I drain the mac well, pour it into the sauce, pour the sauce into a greased 9x12 pan, sprinkle more cheese on top and bake until it turns bubbly, browns a bit and top cheese is melted. Many times I prepare it, then put it in the over at whom ever's home we are gathering. If that's the case, you may want to save top cheese as I add a bit more liquid (I used evaporated milk for this part). Mix well and sprinkle the cheese to bake. Mac and cheese tends to absorb liquid if
it sits very long before baking.

This has a marvelous creamy taste, or as my niece says, IT'S THE BOMB!

All the recipes sound good but why all the work and baking time ? The macaroni has to be cooked before putting in the oven and the extra time baking would seem to make it overcooked and mushy. I cook my macroni in salted water until done and drain if water hasn't all cooked out. I then pour in a little bit of milk,( I don't measure anything) and drop several slices of cheese right in the pot and let simmer or stand until melted. I stir it up good and pour into a baking dish and put more cheese on top and put under the broiler until slightly brown. My family love it. I have sauted onion and celery in butter and added to it but my family like it better without it. This is so easy and quick.

sassy granny

Why all the bother?

I just buy the Kraft shells and cheese, I love it, could eat a whole box, but, I don't.

This is my way of doing it from scratch.

Boil the noodles as per package instructions. I only use 2 cups of noddles.
While the noodles are cooking I make my cheese sauce;

pour 1- 5oz. can of evaporated milk and 2 table spoons of real butter in a sauce pan on very low heat, you want this to warm slowly.
Once this is hot (not boiling) start adding sharp cheddar cheese a little at a time (I use about 2 cups shredded), constantly stirring and allowing the cheese to melt as you go. When all the cheese is melted you will have a very creamy cheese sauce to pour over your cooked noodles.

That's it, your done, unless you want to add some other stuff to it.

Now if you want to make this into a meal by itself just add some pre-cooked and drained ground beef, I wash/rinse off all fat and add it to the noodles before pouring on the cheese sauce. This is the way my hubby likes it. But for me, I go one step further and add a little tomato to it as well. Sometimes I use canned diced tomato, or stewed tomato, or just plain spaghetti sauce. It doesn't matter to me what tomato goes in, I just love tomatoes in mine. I also like to add some Garlic and Herb spice but then again I'm sort of weird that way. LOL

This sounds really god sassy granny. What kind of cheese do you use? My husband remembers him Mom using velveeta cheese to make her mac and cheese. I know they have slices now so if I make this will probably use them.

A friend of mine went to a mac and cheese cook-off. I think that would be the best.

I just make mine on top of the stove. Boil Macaroni with a little oil in it to keep from sticking together until done. Drain, put whole milk, butter, salt, pepper and a whole lot of Velveeta. Keep on low heat until cheese melts. Kids love it.

I use box mixes and cook accordingly, but add 1-2 cups of grated cheddar cheese ( or cheese of any kind), and/or place in a casserole dish and put crushed chez-it crackers on top and bake.

both of the other recipes sound like fun eating.

Sweetie Pie's Mac & Cheese
 

A few years ago I saw a food network show featuring Sweetie Pie's restaurant. Since then, she is now syndicated on Oprah's channel. This recipe came from CD Kitchen with a "copy-cat" version of her recipe. I have made it twice, delicious...high in fat & calories, ultimate comfort food.

1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound monterey jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese

DIRECTIONS:
Heat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside.

In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.

This sounds like a winner to me. Really easy to. Goling to try this one to. Thanks for your recipe.

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
5 eggs
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!

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!

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.

[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!

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:

http://www.foodnetwork.com/recipes/c...ipe/index.html

Sounds delicious and southern creamy!

This is how I make mine too except I don't always bake it as hubby likes it pretty runny so it turns into saucepan macaroni and cheese.

Medium size Crockpot - easy! Spray crockpot. Turn on High. Melt 1/2 stick butter in it. Add 1 qt. milk. Add 2 cups dry macaroni. Add 8 -10 ounces cheese. Stir well. Turn to Low. I let mine cook an hour or so and stir. Mine is usually done in about an hour and 15 minutes, depending on crockpot. There's just the 2 of us, so I freeze a couple of qt. baggies of it.

thanks for the recipe