Homemade Mac And Cheese Food

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MACARONI AND CHEESE

2003-09-21



Macaroni and Cheese image

This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.

Provided by jb41848

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients:

  • 16 ounces elbow macaroni (cooked)
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 3 1/2 cups milk
  • 1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
  • breadcrumbs

Steps:

  • Preheat oven to 350 degrees.
  • In a pan cook butter, salt, pepper and flour and stir until smooth.
  • Remove from heat add milk, return to heat and bring to a boil.
  • Boil 1 minute.
  • Remove from heat and add cheese, stir until melted.
  • Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 814.7, Fat 40.4, SaturatedFat 24.8, Cholesterol 109.1, Sodium 1329, Carbohydrate 81.2, Fiber 2.9, Sugar 2.2, Protein 31.3

SIMPLE MACARONI AND CHEESE

2019-04-02



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients:

  • 1 (8 ounce) box elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

MACARONI AND CHEESE

2022-06-13



Macaroni and Cheese image

Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients:

  • 4 cups dried macaroni
  • 1 whole egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard (more if desired)
  • 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
  • Salt
  • Seasoned salt
  • 1/2 teaspoon ground black pepper
  • Optional spices: cayenne pepper, paprika, thyme
  • 1 pound thick-cut peppered bacon
  • 3 yellow onions, halved and sliced
  • 3 tablespoons butter
  • 8 ounces gorgonzola
  • Cooked sliders and/or macaroni and cheese, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the macaroni until still slightly firm. Drain and set aside.
  • In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
  • Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
  • Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
  • In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
  • Use a fork to crumble the gorgonzola.
  • Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Top Asked Questions

  1. How to Cook Mac and cheese with flour and milk?
    Melt butter in medium saucepan. When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed). Whisk in hot milk, cook for 3 minutes (stirring constantly). Add 1 cup each of the cheeses, and stir until smooth. Cook macaroni, drain, rinse under cold water, and drain again.
  2. How do you make cheese sauce for Mac and cheese?
    Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated.
  3. What is the best way to cook macaroni and cheese?
    Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside. Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat.
  4. What kind of cheese do you put on Mac and cheese?
    Macaroni and cheese made from scratch with onion, cheddar cheese and dry mustard. Elbow macaroni is layered with Cheddar cheese and baked with evaporated milk in this easy classic. Get out your slow cooker and fill it with pre-boiled macaroni, sharp Cheddar cheese, evaporated milk, whole milk and eggs.

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