Night Elf Posted April 13, 2013 Share Posted April 13, 2013 I need an excellent baked, real cheese, macaroni dish recipe please. Something better than Kraft or Velveeta! Quote Link to comment Share on other sites More sharing options...
Desert Rat Posted April 13, 2013 Share Posted April 13, 2013 I use Betty Crocker's recipe. It's basically a white sauce with cheddar. I use a shredded blend of cheddar I get at Costco. Quote Link to comment Share on other sites More sharing options...
mumto2 Posted April 13, 2013 Share Posted April 13, 2013 One tip I have learned is to use more then one kind of cheese in your white sauce. I aim for 3 kinds if I have them. Can just cube and melt in the sauce. A creamy cheese like velveeta is nice for one. Cheddar is somewhat required. Them colby, montery jack, etc for the rest. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted April 13, 2013 Share Posted April 13, 2013 If you change your mind about using velveeta, this dish is great: http://www.deepsouthdish.com/2009/07/everyday-macaroni-and-cheese.html It uses a roux with half cheddar, half velveeta. Quote Link to comment Share on other sites More sharing options...
Delirium Posted April 13, 2013 Share Posted April 13, 2013 Fannie Farmer's with a dash of nutmeg to bring out the cheese flavor. I've used everything from panko bread crumbs to crushed goldfish crackers to top. Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted April 13, 2013 Share Posted April 13, 2013 Martha Stewart has a fancy and delicious one. I think it uses a mix of cheeses including Gruyere. Quote Link to comment Share on other sites More sharing options...
Joyofsixreboot Posted April 13, 2013 Share Posted April 13, 2013 We are fans of " dry" mac&cheese http://southernfood.about.com/od/macaroniandcheeserecipes/r/bl01011d.htm Quote Link to comment Share on other sites More sharing options...
milovany Posted April 13, 2013 Share Posted April 13, 2013 If it doesn't have to be baked, we have a recipe that's excellent. My kids all looove it and I've been making it for about 17 years. They much prefer it to any baked variety (I do, too -- I don't like bread crumbs on my mac/cheese, and the baking dries it out imo). Quote Link to comment Share on other sites More sharing options...
Ellie Posted April 13, 2013 Share Posted April 13, 2013 Ooooo...this one looks tasty: Baked Macaroni and Cheese with Bacon Quote Link to comment Share on other sites More sharing options...
Ellie Posted April 13, 2013 Share Posted April 13, 2013 If it doesn't have to be baked, we have a recipe that's excellent. My kids all looove it and I've been making it for about 17 years. They much prefer it to any baked variety (I do, too -- I don't like bread crumbs on my mac/cheese, and the baking dries it out imo). My recipes don't call for bread crumbs. o_0 Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted April 13, 2013 Share Posted April 13, 2013 If it doesn't have to be baked, we have a recipe that's excellent. My kids all looove it and I've been making it for about 17 years. They much prefer it to any baked variety (I do, too -- I don't like bread crumbs on my mac/cheese, and the baking dries it out imo). I want it! Me, Pick Me! I want one that doesn't require baking, bread crumbs, and is creamy, not dry. Quote Link to comment Share on other sites More sharing options...
HelenNotOfTroy Posted April 13, 2013 Share Posted April 13, 2013 Mac and cheese is simple, but time consuming. Make a roux of equal parts butter and flour. (melt butter over med high heat, add flour, stir continuosly, cook 2 minutes) Add milk slowly (half the number of cups as number of tablespoons of flour). Stir continuously. When it begins to bubble and thicken, add shredded cheese (equal or up to double number of cups of milk). Mix with cooked macaroni noodles in casserole pan. Bake 30 minutes in 350 degree oven. Salt, pepper, dry mustard can be added to flour or to finished sauce. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted April 13, 2013 Share Posted April 13, 2013 This one is good Baked w/breadcrumbs http://www.foodnetwo...cipe/index.html on stove/nobreadcrumbs http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted April 13, 2013 Share Posted April 13, 2013 I've never used a recipe! I start with a classic butter/flour roux. Then I add cream. And aged cheddar is my base cheese but I add fresh parmesan, goat cheese, blue cheese, mozzarella, ricotta.. whatever's in the house basically a couple of eggs, salt and pepper and then bake it for an hour or so to meld everything. Mac and cheese is a blast to make because you can customize it to your family's taste so easily. Quote Link to comment Share on other sites More sharing options...
Chelli Posted April 13, 2013 Share Posted April 13, 2013 Well, I guess I'll brag a little :tongue_smilie: , but my baked macaroni and cheese is considered pretty amazing by my family and friends. I combined two different recipes to make it. Classic Baked Macaroni and Cheese Quote Link to comment Share on other sites More sharing options...
poiema Posted April 13, 2013 Share Posted April 13, 2013 I just made this one this week and it was so easy and yummy. It's made in a rice cooker but it tastes like it's baked. http://weelicious.com/2010/03/03/rice-cooker-mac-cheese/ Quote Link to comment Share on other sites More sharing options...
justamouse Posted April 13, 2013 Share Posted April 13, 2013 Come to my house, it's what's for dinner. Make a white sauce. Make a LOT. You have to account for the mac absorbing some and the oven heat. You want oozy gooey bubbles on the sides of your pan. Add 3 cheeses--the best mac and cheese has a blend of them, sharp cheddar, muenster, jack, something like that. It's actually a patch meal for us because I use up all of the ends of the cheese blocks. Then, after you add your cheese, add in mustard, worstershire, salt, pepper, and tabasco (brings out the flavor of the cheese) and I like to add in a can of tomatoes that I've crushed up with my hand--but that can be omitted (the acid against the creamy sharpens of the cheese is great) . Then I fold in the *partially cooked* macaroni, and put in a buttered casserole. You can't overcook your mac for baked mac and cheese. Otherwise you'll make cheesy sludge. NOt that that's bad, either, but... Then I make a breadcrumb topping with breadcrumbs, garlic, butter, paprika, all that stuff. I spread that over the top and then I put hot dogs on top of that. Bake until it's bubbly. You want big pools of sauce breaking up and over the breadcrumbs and getting all brown. Off to go put mine in the oven now. Quote Link to comment Share on other sites More sharing options...
milovany Posted April 13, 2013 Share Posted April 13, 2013 I want it! Me, Pick Me! I want one that doesn't require baking, bread crumbs, and is creamy, not dry. Creamy Mac & Cheese 1# noodles cooked to al dente 1/4 cup butter 1/4 cup flour 2 cups milk 2 cups Cheddar or mix of cheeses, shredded 1-1/2 tsp. salt Cook noodles in a pot first. Drain. Melt butter in same pan, then add flour. Let bubble for a couple of minutes without browning/burning. Whisk the milk in slowly a little at a time until all is added. Let thicken a bit between additions. (Another option is to heat the milk in a separate pan while you cook the noodles and butter; don't let scorch. Still mix in a little at a time, the pre-heating is to save time.) Once all the milk is added, remove from heat and mix in shredded cheese and salt. Add noodles into sauce, mix, taste (add more salt if needed, really makes a difference to have enough salt), and serve. We triple this when we make it. ETA -- A tasty addition to mac and cheese is sun-dried tomatoes if your family likes them. Either oil-soaked ones, or dried ones soaked in water. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted April 13, 2013 Share Posted April 13, 2013 Well, I guess I'll brag a little :tongue_smilie: , but my baked macaroni and cheese is considered pretty amazing by my family and friends. I combined two different recipes to make it. Classic Baked Macaroni and Cheese That does look awesome. Edited to add: your fudge pie looks awesome, too! Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 13, 2013 Share Posted April 13, 2013 I do the white sauce lie e erroneous else, but I use cheddar, pepper jack, and Parmesan. The pepper jack doesn't make it hot, it just kicks up the flavor a wee bit. I generally top with a layer of shredded cheese and then breadcrumbs. Also, add what seems like a little too much cheese sauce to my noodles so it's just right once it's baked. Quote Link to comment Share on other sites More sharing options...
Chelli Posted April 13, 2013 Share Posted April 13, 2013 That does look awesome. Edited to add: your fudge pie looks awesome, too! My fudge pie is awesome! A friend of mine ate a piece of fudge pie from a restaurant that is near Austin. They are famous for their fudge pie (featured in magazines and on the Food Network). When she came back to town she called me up to let me know that my Fudge Pie was better. I couldn't believe it because that recipe is so super easy! I keep all the ingredients on hand in case I need a quick dessert for some reason. Hope you get to make it soon! Quote Link to comment Share on other sites More sharing options...
nmoira Posted April 13, 2013 Share Posted April 13, 2013 I make mine on the stovetop with butter, a bit of cream, egg, and lots of of grated Parmesan cheese, in a manner similar to that used for boxed mac and cheese. It's nummy enough to serve to casual company. Quote Link to comment Share on other sites More sharing options...
fourcatmom Posted April 13, 2013 Share Posted April 13, 2013 We like this one, it uses Velveeta and Ritz crackers as a topping. Down Home Mac & Cheese Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted April 13, 2013 Share Posted April 13, 2013 Creamy Mac & Cheese 1# noodles cooked to al dente 1/4 cup butter 1/4 cup flour 2 cups milk 2 cups Cheddar or mix of cheeses, shredded 1-1/2 tsp. salt See, this is what I do, but t never tastes right. I wonder if my taste buds are just old. Actually, I think I need help w/ what cheeses go well together. Plain cheddar just doesn't taste right. I think I'm spoiled-we have a semi-local restaurant that basically has re-created the old Luby's recipe. :D I want mine to taste like that! (or stouffer's- I love stouffer's, and I'm not afraid to say so!) :D Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted April 13, 2013 Share Posted April 13, 2013 I am so glad this thread was started...I am still looking for the "perfect" mac n cheese too...and it also needs to be creamy, not dry...and I stay away from velveeta too...I don't know if it would work with mac n cheese or not...but I have discovered whenever a recipe calls for velveeta, I used cream cheese and cheddar cheese...seems to work really well...so far... Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted April 13, 2013 Share Posted April 13, 2013 http://www.verybestbaking.com/recipes/29515/Traditional-Macaroni--Cheese/detail.aspx Quote Link to comment Share on other sites More sharing options...
milovany Posted April 13, 2013 Share Posted April 13, 2013 See, this is what I do, but t never tastes right. It needs more salt! Maybe. My daughter is super stingy with salt when she makes this and it just tastes blah. Try more. A good cheese blend is important, too. Medium cheddar is okay, but sharp better. I like the Mexican blend type. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted April 14, 2013 Share Posted April 14, 2013 It needs more salt! Maybe. My daughter is super stingy with salt when she makes this and it just tastes blah. Try more. A good cheese blend is important, too. Medium cheddar is okay, but sharp better. I like the Mexican blend type. Probably- I have HBP, so am very careful w/ the salt. I'll try the Mex. blend. Thanks! Quote Link to comment Share on other sites More sharing options...
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