Macaroni and cheese questions - Page 2

ECBG · ‎01-08-2011

Ladies, I went to a dinner last Christmas and a person I worked with brought this. I can't tell you how moist and delicious it is!

Please let me know if you like it!

Enjoy!!!!!

The Oh! My! Mac and Cheese

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

JB116 · ‎10-12-2016

@Jannabelle wrote:
I'm a traditionalist when it comes to Mac & Cheese - macaroni and cheddar. My question is how to keep it all creamy! Hubby and I are retired so we don't have sit-down dinners. My mac & cheese can sit on the stove and becomes dry after 30 minutes, even with milk and a little butter. Leftovers always require more milk and cheese. Maybe this dish just needs to be eaten as soon as it's prepared and forget about leftovers! Anyone else have this problem?

I use a can of evaporated milk in with mine and it's always creamy. My MIL did that and her recipe was my favorite by far.

Sooner · ‎03-10-2010

@JB116 wrote:

@Jannabelle wrote:
I'm a traditionalist when it comes to Mac & Cheese - macaroni and cheddar. My question is how to keep it all creamy! Hubby and I are retired so we don't have sit-down dinners. My mac & cheese can sit on the stove and becomes dry after 30 minutes, even with milk and a little butter. Leftovers always require more milk and cheese. Maybe this dish just needs to be eaten as soon as it's prepared and forget about leftovers! Anyone else have this problem?

I use a can of evaporated milk in with mine and it's always creamy. My MIL did that and her recipe was my favorite by far.

@JB116

@jannabelle1 When I make it, I make a white sauce or white roux first with butter, flour and milk. I never had that problem. YOu need quite a bit of the white sauce I think and that keeps it creamy. Make it with evap milk and I'll bet that would be good! Evap milk does wonders for some dishes.

Kachina624 · ‎03-10-2010

@Sooner wrote:
I make a white sauce, add some grated cheese (often a medium cheddar) add small or medium shells or elbow if that's all I have. I serve it right out of the pot.

Neither of us are really fond of it but we make it about every five years! LOL!! To me it is all sort of sticky and gummy. I don't like mashed potatoes either for the same reason.

I must be one in a zillion because everyone seems so wild about both dishes!

@Sooner I feel the same way about Mac & cheese. It's just a sticky, gummy mess but it's a heck of a lot better if made using a white sauce. I think adding a couple of slices of crumbled crisp bacon improves it about 90%. Everyone raves about the recipe in Bob Warden's pressure cooker cookbook. I think it's awful and threw most of the batch I made in the trash.

New Mexico☀️Land Of Enchantment

151949 · ‎03-09-2010

@Sooner wrote:
@JB116 wrote:

@Jannabelle wrote:
I'm a traditionalist when it comes to Mac & Cheese - macaroni and cheddar. My question is how to keep it all creamy! Hubby and I are retired so we don't have sit-down dinners. My mac & cheese can sit on the stove and becomes dry after 30 minutes, even with milk and a little butter. Leftovers always require more milk and cheese. Maybe this dish just needs to be eaten as soon as it's prepared and forget about leftovers! Anyone else have this problem?

I use a can of evaporated milk in with mine and it's always creamy. My MIL did that and her recipe was my favorite by far.
@JB116
@jannabelle1 When I make it, I make a white sauce or white roux first with butter, flour and milk. I never had that problem. YOu need quite a bit of the white sauce I think and that keeps it creamy. Make it with evap milk and I'll bet that would be good! Evap milk does wonders for some dishes.

On the box of Muellers elbow macaroni there is a recipe for mac & cheese. It is made by first only cooking the macaroni 3 min then draining it - make a roux and add milk and as it starts to thicken add the cheese and continue to cook until it is all melted. I add a dash of nutmeg and a tsp of mustard to mine, and always some of the cheese has to be mozzarells to make it stringy.I believe it bakes 25 min. The macaroni absorbs some of the cheese sauce as it cooks and the whole dish is very creamy.

Katcat1 · ‎07-21-2011

I can't read any more as I am getting hungry. I always used one cheese colby or cheddar and regular elbow; however, adding other cheeses sounds very good. Patti LaBelle has about 4 cheeses in her recipe.

kindness is strength

Financialgrl · ‎03-13-2010

I use a very old recipe on the back of a Mueller's macaroni box. I make a white sauce, add cheddar cheese and the macaroni. I then take the creamy macaroni and layer it alternately with some shredded cheddar in between layers. When the mac n cheese is done, I let it rest for a while and instead of creamy mac n cheese you hit those areas where the cheese is melted but after resting those layers of cheese in between add texture. Love it!

Cookie2025 · ‎03-10-2010

@Katcat1 wrote:
I can't read any more as I am getting hungry. I always used one cheese colby or cheddar and regular elbow; however, adding other cheeses sounds very good. Patti LaBelle has about 4 cheeses in her recipe.

I made Patti LaBelle's recipe 2 -3 years ago for Thanksgiving. Homemade Mac and Cheese disappears where I live. It is inhaled !