Recipes

[Kathy19078]

I have tried to make baked macaroni and cheese many times. I have used the recipe on the back of the box of San Giorgio elbow macaroni. It comes out okay but not creamy like Stouffers frozen mac and cheese. Any suggestions?

[rudy]

Cook the macaroni in milk, instead of water.

[DiamondGirly]

I'm interested in seeing the recipes people post. I made the recipe by Paula Deen, but it just seemed grainy to me....I'd like something more smooth, too!

[kitty4me]

On 1/2/2014 rudy said:

Cook the macaroni in milk, instead of water.

Hello rudy, can you share a recipe?

[kitty4me]

On 1/2/2014 DiamondGirly said:

I'm interested in seeing the recipes people post. I made the recipe by Paula Deen, but it just seemed grainy to me....I'd like something more smooth, too!

I made Ina Gartens and mine came out grainy as well. I was told it was because I had the heat to high to melt the cheese. I may have been in a bit of a hurry. I know there are recipes out there where you don't need to use a béchamel. I love Pinterest have you tried there? DiamondGirly I'm looking forward to the replys here.

[share]

I had a craving for mac & cheese on Christmas day and only had ziti pasta in my pantry so I improvised, and it was so good! One thing I did was after cooking the pasta I did not drain it until I was ready to mix with the cheese sauce, also I mixed velveeta with a combination of sharp cheeses after making the roux, and added enough milk to make it very creamy.

[peachesncream]

Alton Brown's Stovetop Mac n Cheese recipe makes a creamy dish that is pretty much foolproof. It uses evaporated milk, which helps to make it creamy.

Here's the recipe:

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

[Tique]

Best I've ever had and it took me a while to discover it.

Patti LaBelle’s Over the Rainbow Mac and Cheese

Ingredients

1 tbs vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tbs 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

Preheat the oven to 350 degrees. 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 8 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.

Makes 4 to 6 servings

[151949]

I use the reipe on the Muellers macaroni box - delicious.

[itsmagic]

This is my favorite macaroni and cheese recipe - creamy and great flavor. It's from Alton Brown:

2 cups uncooked elbow macaroni
3 tablespoons butter
2 tablespoons all purpose flour
2 cups of milk
1 tablespoon dried mustard
1/4 cup onion finely diced
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon pepper
1 cup processed cheese food cut into cubes for easier melting (Velveeta)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese

Prepare elbow macaroni according to package directions.

Meanwhile, melt butter in saucepan over medium heat. Whisk in flour and dried mustard keeping it moving for a few minutes making sure free of lumps. Stir in milk, onions, paprika and bay leaf. Simmer for ten minutes on low heat. Remove bay leaf. Stir in cheeses until melted, season with pepper. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with bread crumbs. Bake for 30 minutes at 350 or until bubbly.