Homemade recipes for Mac n Cheese

[Wendy KY]

Wanted:
Your "blue ribbon" recipe for Macaroni and Cheese:D

[Jana in SoCal]

Martha Stewart's recipe (http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=e2ba2e912b11f010VgnVCM1000003d370a0aRCR D&autonomy_kw=macaroni%20and%20cheese&rsc=header_1) is the best I've ever tried. Not low-calorie, but so yummy.

[JavaJackie]

This is my 95 year old grandmother's recipe and we all love it.

boil 16 oz of macaroni.
When tender add 1 stick of butter (not marg.) and some warm milk (we eyeball it, so I don't know how much maybe a half a cup)
Add 2 cups of shredded cheddar cheese *that is room temp. *(this is important not to make it stringy) Stir till smooth and add salt and pepper.

We like it just like this, but you can add a beaten egg and a small can of evap. milk to it, top with extra cheese and bake for about 45 min and it is yummy this way too.

[Marcygirl]

Mine starts with my basic cheese sauce recipe:

Melt 2-3 T butter in a saucepan, add 3 T flour and whisk together, cook for 2 minutes, take off the heat and slowly add in 1 1/2 cups of hot milk, place back over heat and cook until simmering, add in 1 1/2 cups of grated sharp cheddar cheese.

Cook one pound macaroni and drain, add to the cheese sauce, add black pepper to taste. Pour into a casserole dish, sprinkle more grated cheese on top. Bake at 350 for 30 minutes or until cheese on top is melted and bubbly.

Sometimes I mix some Ritz crackers with melted butter and sprinkle those on top as well, if I happen to have them on hand. But it's fine without the crackers.

I also sometimes substiture the sharp cheddar with white cheddar which is also yum-o!

[Lindy]

This is our favorite...lately I've been leaving out the dijon mustard. We liked it but were ready for the change of leaving it out.

Macaroni and Cheese
3 C. Shell/ Macaroni Noodles
2 C. Milk
3 tbsp. flour
1 tsp. Dijon mustard
2 C. Cheddar cheese
3 Tbsp. Parmesan cheese

Boil noodles. Drain set aside.
Add flour, milk and Dijon mustard to sauce pan. Wisk until smooth. Stirring constantly bring to a boil for 2 minutes (until it thickens) Add cheeses until melted, then noodles.
Enjoy!

[Heather W]

I have one Wendy...give me a bit to get it and type it. It is yummo!:yum:

ETA- well Marcy's is very similar with the cheese sauce with the addition of cayenne pepper and dry mustard. I'll check the amounts and then of course there is the crumby topping that goes on made with butter and bread crumbs.

I make mine with smart balance and reduced fat cheese.

[Loree']

Crock-pot Macaroni and Cheese
8 oz. macaroni 1/4 cup melted butter
1 large can evaporated milk 1 egg, beaten
1/2 cup milk 12 oz. shredded cheddar cheese
1 teaspoon salt paprika

1.Cook macaroni 6-7 minutes; drain.
2.Reserve 1/2 cup cheese.
3.Combine all ingredients in a buttered crock-pot.
4.Top with reserved cheese. Sprinkle with paprika.
5.Cook 3 1/4 hours on low.

[Angela NC]

Healthy Macaroni and Cheese

Yield: 12 servings

1 16 oz. package whole grain or whole wheat macaroni, such as Barilla
1 Tbsp. olive oil
2 Tbsp. butter
1/2 cup chopped onion
1 red pepper - diced finely
1 orange pepper, diced finely
1 medium zucchini - diced finely
3 Tbsp. white whole wheat flour - (I use fresh ground and it gives it a great, nutty flavor)
1 12 oz can nonfat evaporated milk
1 cup low-sodium vegetable broth
1 cup shredded low-fat cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped dry-roasted salted almonds
2 cups seasoned croutons
salt and pepper to taste

Spray a 13 x 9 pan with nonstick cooking spray. Cook macaroni according to package directions. Drain. Transfer to a large bowl and set aside.

Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.

Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.

Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9" pan.

Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.

Serves 12.

Per serving: 243 calories, 12 g fat, 17 mg cholesterol, 447 mg sodium, 23 g carbohydrates, 3 g fiber, 12 g protein, 18% Vitamin A, 48% Vitamin C, 23% calcium, 7% iron



Nutritional facts per serving (daily value): Calories 59kcal; Protein 1g (2%); Total Fat 3g (5%)(Sat. 1g (7%)); Chol. 5mg (2%); Carb. 6g (2%); Fiber 1g (3%); Sugars 1g; Calcium 9mg (1%); Iron 0mg (2%)
----------

Exported from Shop'NCook Menu 3.4.3 (http://www.shopncook.com)

This is Macaroni that even I eat for dinner :) BTW- ShopnCook is the recipe storing, meal planning, shopping list creating software I use and LOOOOOVE!

[Tricia O]

Mine starts with my basic cheese sauce recipe:

Melt 2-3 T butter in a saucepan, add 3 T flour and whisk together, cook for 2 minutes, take off the heat and slowly add in 1 1/2 cups of hot milk, place back over heat and cook until simmering, add in 1 1/2 cups of grated sharp cheddar cheese.

Cook one pound macaroni and drain, add to the cheese sauce, add black pepper to taste. Pour into a casserole dish, sprinkle more grated cheese on top. Bake at 350 for 30 minutes or until cheese on top is melted and bubbly.

Sometimes I mix some Ritz crackers with melted butter and sprinkle those on top as well, if I happen to have them on hand. But it's fine without the crackers.

I also sometimes substiture the sharp cheddar with white cheddar which is also yum-o!

How do you get your milk hot? Do you microwave it or cook it in another pan? I am always afraid of burning milk. :blush:

[Tricia O]

Crock-pot Macaroni and Cheese
8 oz. macaroni 1/4 cup melted butter
1 large can evaporated milk 1 egg, beaten
1/2 cup milk 12 oz. shredded cheddar cheese
1 teaspoon salt paprika

1.Cook macaroni 6-7 minutes; drain.
2.Reserve 1/2 cup cheese.
3.Combine all ingredients in a buttered crock-pot.
4.Top with reserved cheese. Sprinkle with paprika.
5.Cook 3 1/4 hours on low.

How big is a large can of evaporated milk? I have two 5 ounce cans on hand. What size crockpot would you make this in? Thanks.

[Gwen in Richmond]

Here's the one I use. I always get requests for it from family and friends! :yum:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36316,00.html

Creamy Mac and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

[MicheleStuart]

Baked Mac-n-cheese

Boil one box of mac-we like Barilla
drain and add 1 box of velveeta cheese (i know, i know)
1 stick of butter and enough milk to make a cheesey sauce-add salt and pepper.
place in a buttered baking dish.
Topping: Take 2 things of ritz crackers and mash in a zip lock bag. To this add one stick of melted butter. Smoosh (great kid job) til you've got buttery cracker crumbs. Bake on 350 til mac bubbles and topping is brown. yum-o!
Michele

[Kendall in GA]

Healthy Macaroni and Cheese



:eek: Isn't this an oxymoron??? :lol:

[Angela NC]

:eek: Isn't this an oxymoron??? :lol:

Not in this case :) It is so YUMMY and has good stuff like veggies and almonds!!!!

[Sheri]

We do a crockpot version also, here's the link (http://theshadesofpink.blogspot.com/2007/04/crockpot-mac-n-cheese.html) to it.

Looks VERY similar to Loree's.

[JavaJackie]

Crock-pot Macaroni and Cheese
8 oz. macaroni 1/4 cup melted butter
1 large can evaporated milk 1 egg, beaten
1/2 cup milk 12 oz. shredded cheddar cheese
1 teaspoon salt paprika

1.Cook macaroni 6-7 minutes; drain.
2.Reserve 1/2 cup cheese.
3.Combine all ingredients in a buttered crock-pot.
4.Top with reserved cheese. Sprinkle with paprika.
5.Cook 3 1/4 hours on low.


I forgot about this one!! It is yummmmyyyyy! I use to make it for church dinners and it was always a hit.

[Sarah]

I have been making it for years and I always get lots if compliments on it. :yum:


Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle


INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
I also add about 1/2 cup od colby, but it is not part of the original recipe.

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

[Marcygirl]

How do you get your milk hot? Do you microwave it or cook it in another pan? I am always afraid of burning milk. :blush:

I warm it in another pan Tricia....not the point of boiling or anything.