topic LOOKING FOR RECIPE in Recipes

LOOKING FOR RECIPE

LOVEMYFURBABY — Sat, 08 Sep 2018 14:58:00 GMT

I need to find a cheesey mac. and cheese that is so good. Thank you so much.

Re: LOOKING FOR RECIPE

Scooby Doo — Sat, 08 Sep 2018 15:11:46 GMT

Google Fall to Your Knees Mac and Cheese

Re: LOOKING FOR RECIPE

Pook — Sat, 08 Sep 2018 15:13:53 GMT

@LOVEMYFURBABY The best I have found is an old recipe from a Fannie Farmer Cookbook. You can find it online by searching for Fannie Farmer Macaroni and Cheese recipe. I use a variety of cheeses and but just using the cheddar it is delicious . Also before I add the macaroni, I add a few large tablespoons of sour cream which gives it added creaminess and taste. I also double the recipe and use a 9 x 13 pan.

Re: LOOKING FOR RECIPE

Beth-QVC — Sat, 08 Sep 2018 15:17:59 GMT

This post has been removed by QVC because it is argumentative

Re: LOOKING FOR RECIPE

deepwaterdotter — Sat, 08 Sep 2018 16:46:37 GMT

1 lb elbow macaroni

1 tbsp and 1 tsp salt

5 tbsp butter

6 tbsp flour

1 1/2 tsp dry mustard

5 cups milk

8 oz shredded Monterey Jack

8 oz shredded sharp cheddar

Boil 4 qts water in big pot over high heat. Cook macaroni and 1 tbsp salt until tender (little more done than al dente). Drain pasta in colander.

Heat butter in big pot over medium heat until foamy. Whisk in flour and dry mustard for 1 1/2 mins. Slowly whisk in milk and bring to full boil until thickened, whisking constantly. Simmer over medium heat for 5 mins until thickened to heavy cream consistency, stirring occasionally. Whisk in cheeses a handful at a time, and 1 tsp salt, off heat until melted into a sauce. Stir in pasta over medium-low heat, stirring constantly, for 6 mins.

If you like a crusty topping, pulse 6 slices hearty sandwich bread torn into 1" pieces and 3 tbsp cubed cold butter in food procssor until crumbs are fine and mixture is combined. Spoon mac and cheese into 9x13" baking dish and sprinkle with bread crumb mixture. Broil until deep golden brown, about 4 mins.

Best eaten after it has cooled out of oven for about 5 mins.

Re: LOOKING FOR RECIPE

Nightowlz — Sat, 08 Sep 2018 18:22:12 GMT

We really like this Mac n' Cheese. We have made it on the smoker & in the oven. We did not add the optional pulled pork or brisket.

Four Cheese Mac n' Cheese by John McLemore/Masterbuilt

INGREDIENTS

1 (16 oz) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
3 cups milk
1 (8 oz) package cream cheese, cut into large chunks
1 tsp salt
½ tsp black pepper
2 cups (8 oz) extra sharp Cheddar cheese, shredded
2 cups (8 oz) Gouda cheese, shredded
1 cup (4 oz) Parmesan cheese, shredded
Optional: pulled pork, bacon, brisket, etc.

INSTRUCTIONS

Load the wood tray with one small handful of wood chips and preheat the smoker to 225°F.
Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, cream sauce, and optional ingredients. Spoon mixture into an 11 x 9½ inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
Place in smoker and cook 1 hour at 225°F, until brown, bubbly and delicious.

Re: LOOKING FOR RECIPE

lovesrecess — Sat, 08 Sep 2018 21:12:27 GMT

The dry mustard makes all the difference in this recipe! Yum

Re: LOOKING FOR RECIPE

PA Mom-mom — Sat, 08 Sep 2018 22:09:24 GMT

These two are my favorite. The smoked is the best.

Classic Mac and Cheese

It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low- fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

INGREDIENTS

For the Bread Crumb Topping (this is optional, I use canned Progresso breadcrumbs):
6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces 3 tablespoons unsalted butter (cold), cut into 6 pieces

For the Pasta and Cheese:
pound elbow macaroni
1 tablespoon table salt ( I use Kosher Salt)
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons mustard powder 1/4 teaspoon cayenne pepper (optional)
5 cups milk 8 ounces Monterey Jack cheese shredded (2 cups)
8 ounces sharp cheddar cheese shredded (2 cups) (use Cabot Vermont Extra Sharp)
1 teaspoon table salt

DIRECTIONS

FOR THE BREAD CRUMBS:
Please note alternate! Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. NOTE: I just use Progresso Italian Style bread crumbs mixed with 3 tablespoons of melted butter.

FOR THE PASTA AND CHEESE:
Adjust oven rack to lower-middle position and heat broiler (you can wait to do this until you have the prepared mac and cheese in the pan). Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 min.

Smoked Mac and Cheese

Ingredients

1 (16-ounce) package elbow macaroni

1/4 cup butter

1/4 cup all-purpose flour

3 cups milk

1 (8-ounce) package cream cheese, cut into large chunks

1 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) extra sharp Cheddar cheese, shredded

2 cups (8 ounces) Gouda cheese, shredded

1 cup (4 ounces) Parmesan cheese, shredded

Directions

Load the wood tray with one small handful of wood chips and preheat the smoker to 225

degrees F.

Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.

In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.

Place in smoker and cook 1 hours at 225 degrees F, until brown, bubbly and delicious.

Re: LOOKING FOR RECIPE

ECBG — Sat, 08 Sep 2018 22:58:43 GMT

I taught Foods and Adv Foods. Hands down this is absolutely heavenly!!!

The Oh! My! Mac and Cheese

The name came from my little grand son the first time he tasted it.

Doubled, it will fit a 9 x 13. One recipe does a

9 x 9.

Reheats like a dream! I loved it so, I took it home in a baggie!!!

4 C hot small macaroni noodles (8 oz uncooked)

2 C (8 oz) shredded sharp cheddar cheese

1 C cottage cheese

3/4 C sour cream

1/2 C milk

2 Tbsp grated fresh onion

1 1/2 tsp butter, melted

1/2 tsp salt

1/4 tsp pepper

1 large egg, lightly beaten

Cooking Spray

Topping

1/4 C dry bread crumbs

1 Tbsp butter, melted

1/2 tsp paprika (optional for extra flavor)

2 C shredded sharp cheese

Preheat oven to 350 degrees.

Combine first 10 ingredients, stir well.

Pour into sprayed casserole.

Spread 2 cups shredded cheddar cheese over top of casserole.

Mix butter, breadcrumbs, and paprika

Spread on top of casserole

Cover with foil.

Bake 350 for 45 minutes.

Uncover and bake 10 minutes or until bread crumbs are browned.

Six one cup servings

Re: LOOKING FOR RECIPE

Bluffbaker — Sun, 09 Sep 2018 14:54:59 GMT

My family loves this mac and cheese recipe I found on a blog a few years ago. I've tried other recipes, but my family didn't like any of them. This is the only recipe they like!

Macaroni and Cheese

8 Servings

1 (8 oz.) pkg. elbow macaroni

2 Tbsp. nonfat dry milk

2 Tbsp. flour

1 Tbsp. butter, melted

1 1/4 cups boiling water

3 cups grated Cheddar cheese, divided

1/4 tsp. salt

Cook macaroni according to package directions; drain and set aside. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1 1/2 cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to a lightly greased 2-quart baking dish. Cover with foil. Bake at 350° for 25 minutes. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 minute or until cheese melts.

Re: LOOKING FOR RECIPE

Toppers3 — Fri, 14 Sep 2018 23:49:42 GMT

Velveeta Down Home Macaroni and Cheese from KraftRecipes.com

Ingredients:

1/4 cup butter, divided

1/4 cup flour

1 cup milk

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked

1/2 cup KRAFT Shredded Cheddar Cheese

6 RITZ Crackers, crushed (about 1/4 cup)

Make It:

Heat oven to 350°F.

Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

Bake 20 min. or until heated through.

My Notes: I have made this adjusting some of the fat in the recipe by using skim milk and margarine and lower-fat Velveeta cheese. I have also substituted Saltines for the Ritz crackers. This recipe can also be easily doubled for larger amounts.