Macaroni and Cheese
What is your favorite mac and cheese recipe, or at least, which one do you use most often? Our favorite is very basic:
2 C dry elbow macaroni (approx) 4 T butter (I don't use margarine) 4 T flour 1 tsp salt 1/4 tsp pepper 3 C milk (for company I use whole, otherwise 1%) 1# shredded cheddar cheese cracker crumbs Bake at 350 for about 30 minutes I always cook more pasta than I need, then give the extra to the chickens...I probably use a little over 2 C of dry mac. What makes it "easy" for me is having it down to a science. I don't try to cook the pasta and cheese sauce at the same time. Cook and drain the mac, put it in the casserole dish, THEN do the sauce. Get everything measured and ready in advance. Melt the butter (medium heat), add flour (mixed w/salt and pepper), whisk quickly before it scorches, then add the milk a little at a time, continually whisking. I use a non-stick pan and a rubber whisk to lessen the likelihood of burning the stuff. Cook, stirring frequently, until milk is thick and just starting to bubble. Add cheese and stir until cheese is melted. Pour over macaroni and mix. Sprinkle top with cracker crumbs (I use plain, then a little seasoned salt). I don't shred my own cheese. I buy a couple of 8 oz. packages of the sharp white cheddar when it's on sale. Keep it simple. The hardest part is standing there stirring! |
I tried three times to edit that: it's actually a DOUBLE recipe. We eat it for 4-5 days if we don't have company.
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Ingredients
Directions
I usually just use half & half instead of the cream and milk combo. You can use all regular milk, too, but it tastes better with the half & half. I got this recipe from the Food.com website and it's always turned out good. |
Oh yum!! Thank you...I absolutely LOVE mac and cheese and am always looking for new ways to fix it.
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I like it with cheddar and jack with elbow macaroni, and chopped up prosciutto ham and a homemade Italian bread crumb sprinkle on top.
I've also tried man n cheese with Chipoltle and chicken, but nothing beats traditional most likely. |
Nothing beats a box of Kraft Mac & Cheese! Homemade can be good for special occasions.
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DH cuts up Kielbasa and puts green beans in homemade cheddar sauce dripping Mac and cheese. Delicious but can't be healthy so we don't have it much.
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We love Stouffers frozen Mac & Cheese. I buy the big party size and add some shredded cheddar on top. Makes two meals and we go hmmmmmm a lot. *grin
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Quote:
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we call this Gramma's Mac & Cheese-
shred 2 blocks of cheddar set aside 1-2 handfuls for later boil 1 box macaroni pasta to al dente, drain in a bowl combine: 1 cup heavy cream 1 cup milk (use whole not skim) 2 eggs scant 1/2 tsp mustard powder in same warm pot mix the pasta (not the 2 handfuls you set aside) at this point it clumps up and you will swear I led you into a disaster! Fear not, the cheese will melt and magic happens (turn burner on lower setting if needed). Pour into a pyrex/casserole dish that is sprayed with Pam. Slowly pour on milk/cream/egg combo, top it all with the remaining cheese and some breadcrumbs. Cover in foil and cook for 45 mins. Take off the tinfoil and cook for another 15 mins (total 1 hour). *I briefly set my dish under broiler as we like a rather cruchy, brown top - if you do this watch closely as it will burn the cheese when you aren't paying attention.:eek: this makes a less gooey type of mac& cheese. It freezes well, reheats great, etc. We have even made it in muffin tins which I pop into freezer bags - this way the kids just nuke one for a fast supper. Hope you try it and like it! |
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