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12-22-2014 04:33 PM
I thought about making David's, but honest it had ingredients in there I've never even heard of. I just want something that tastes really, really, good with ooey gooey cheese that isn't going to require much effort.
12-22-2014 05:23 PM
12-22-2014 05:43 PM
I just make mine on top of the stove - It's not one of those things that needs a recipe.
If one wants to put it in the oven with a topping, I'd just make it on the stove, pour it into a casserole, and add a mixture of hard cheese (like parm, romano, or asiago) with bread crumbs on top.
12-22-2014 05:51 PM
I make my Mom's.
1 pound box of pasta (I use whole grain macaroni)
Velveeta, cubed (start with 4 ounces, add more if needed)
Extra Sharp Cheese, cubed (bagged and shredded if you wish)
2 eggs
2 tablespoons of melted butter
2 cups heavy cream
salt
cayenne pepper
Preheat the oven to 350
Cook and drain the pasta
Mix the eggs, heavy cream, butter, salt and pepper in a bowl and set aside
Layer 1/2 of the pasta in an 8x8 Pyrex.
Top with 1/2 of both cheeses
Repeat with pasta and cheeses
Pour cream sauce in
Cover with foil
Bake for 45 minutes
12-22-2014 05:54 PM
Thank you. I have never made homemade mac and cheese. I'm going to give it a whirl.
12-22-2014 05:56 PM
On 12/22/2014 HonnyBrown said:I make my Mom's.
1 pound box of pasta (I use whole grain macaroni)
Velveeta, cubed (start with 4 ounces, add more if needed)
Extra Sharp Cheese, cubed (bagged and shredded if you wish)
2 eggs
2 tablespoons of melted butter
2 cups heavy cream
salt
cayenne pepper
Preheat the oven to 350
Cook and drain the pasta
Mix the eggs, heavy cream, butter, salt and pepper in a bowl and set aside
Layer 1/2 of the pasta in an 8x8 Pyrex.
Top with 1/2 of both cheeses
Repeat with pasta and cheeses
Pour cream sauce in
Cover with foil
Bake for 45 minutes
Is an 8X8 pan large enough? And will it feed 7 adults and 2 children? Thanks.
12-22-2014 06:41 PM
1 lb of pasta + 4 cups of dry pasta.
1 cup of dry pasta = 2 cups cooked pasta
8""x8""x2 pan holds 6 cups
You will need a larger dish for 1 lb plus the cheese sauce according to my info on pasta.
12-22-2014 07:24 PM
Butter a baking dish (you choose the size) and fill it about 3/4 full with cooked macaroni (or other pasta; I like shells best). Tuck generous pats of butter and numerous chunks of your favorite cheeses (cheddar, jack, swiss, Velveeta.....whatever you like) all among the pasta. In a separate bowl, mix together enough whole milk (or half and half) and beaten eggs to fill the baking dish, one egg per 1/2 cup of milk. Season the egg/milk mixture with salt, pepper, a few dashes of tabasco, and (if you like) a dash of garlic powder. Pour the egg/milk mixture over the pasta till the baking dish is almost full and the pasta just covered. If you want to go crazy-whole-hog, you can spread grated cheese on top. Spritz the top with cooking spray and put the casserole into a 325 degree oven. Bake till set and starting to brown on top. Remove from oven, let sit for a few minutes, and serve.
This is the kind of mac and cheese that holds its shape when cut.........and it is SO good! It's what my Mama always made.
12-22-2014 07:29 PM
On 12/22/2014 RedConvertibleGirl said:On 12/22/2014 HonnyBrown said:I make my Mom's.
1 pound box of pasta (I use whole grain macaroni)
Velveeta, cubed (start with 4 ounces, add more if needed)
Extra Sharp Cheese, cubed (bagged and shredded if you wish)
2 eggs
2 tablespoons of melted butter
2 cups heavy cream
salt
cayenne pepper
Preheat the oven to 350
Cook and drain the pasta
Mix the eggs, heavy cream, butter, salt and pepper in a bowl and set aside
Layer 1/2 of the pasta in an 8x8 Pyrex.
Top with 1/2 of both cheeses
Repeat with pasta and cheeses
Pour cream sauce in
Cover with foil
Bake for 45 minutes
Is an 8X8 pan large enough? And will it feed 7 adults and 2 children? Thanks.
No! What a typo, good call!
That should be an 11x8 Pyrex.
8x8, you will have extra ingredients left. 13x11, the sauce won't reach the top layer of pasta.
Velveeta is "mandatory," but use any cheese you like for the extra sharp.
12-22-2014 07:30 PM
Thanks, HonnyB.
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