Wednesday, April 08, 2009

Ya got a good macaroni and cheese recipe?

Okay who's got a really good macaroni and cheese recipe?

When I was little we had macaroni and cheese whenever my Dad had to work late (he didn't like it and there was no meat in it!) But we made it pretty simply using Velveeta cheese and milk.

I'd like a good tasty recipe maybe even one that's been passed down through the family using Cheddar cheese, and other mild cheeses.

I'll be serving it for Easter to my nephew, his wife and son. His wife is African Trinidadian and her father will be coming to dinner too. I'm aware they LOVE macaroni and cheese pie as they call it.

So come'on give me a good recipe and I'll give you credit when I serve it. Also I'll post about it after Easter.

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Daryl said...

Okay .. here's my late Mom's recipe and I think its the best:

Large Velveeta cheese
Elbow Macaroni

Pre-heat oven to 350
Get a nice Corningware casserole dish and lightly butter the inside and set aside..
While you are making the macaroni per instructions on the package ... get a double boiler boiling and melt the Velveeta, a chunk at a time (set aside a few thin slices) ... when it all melted remove from heat
Combine and cooked macaroni and the melted cheese in the lightly buttered casserole and place in the oven .. cook for approx 20 min .. then remove from oven, place the reserved sliced Velveeta on top and put under broiler for a few minutes til the top cheese melts and gets a little well done .. dont burn it!

Serve with a green salad or veggie ..

Babs (Beetle) said...

Macaroni cheese is my favourite! I always use cheddar cheese. No actual recipe but this is how I do it.

While the macaroni is cooking I grate up a few chunks of cheddar (I use a lot).

Mix a little (about a teaspoon) cornflour with a little cold water. This will be used to enable the cheese to melt into a smooth texture and not all stringy.

Heat some milk in a saucepan, add the cheese and stir until it's melted. Slowly add the cornflour, stirring continuously.

Add half a teaspoon of mustard. This gives a little extra zing to the taste. Salt and pepper to taste.

All of these ingredients can be increased to taste at any time, until you get just the flavour and consistency you desire. You don't want to overdo the cornflour and lose the cheese flavour.

Strain and wash the macaroni, stir in the sauce, place in an oven dish. You can sprinkle bread crumbs, mixed with grated cheddar on the top at this stage if you want.

Bake until golden brown.

Tuck in :O)

Elizabeth Bradley said...

I will be making mac and cheese for the kiddies to go with the ham on Easter. Here's what I do:
Preheat oven to: 400

1 cup white cheddar grated
2 cup yellow cheddar grated
1 cup monterey jack, (any white cheese that melts well)
1 cup half n half
2 tbls real butter not margarine
3/4 cup fresh bread crumbs
1 tbls. freshly chopped parsley, or dried if no fresh


Boil pkg elbow macaroni.
Put cream in saucepan, add cheese, salt and pepper, a few dashes of pepper sauce (according to taste)

Keep at medium low eat, stirring frequently until mixture melts.

Butter baking dish or pan. Drain macaroni when it's just a little undercooked. Pour cheese mixture into big pan that you boiled the macaroni in. Add noodles but make sure that the mac and cheese mixture is a good ratio of creaminess and noodles. Don't over-add cooked macaroni. No biggie if you throw out some of the noodles. It must be very creamy and you must be able to fit the mixture in your baking dish. Pour in dish. Top with bread crumbs and parsley, dot with butter and bake until bubbling and light brown.

Nobody doesn't like this dish!
Happy Easter

aspiritofsimplicity said...

I hate to admit it but I'm partial to the Kraft in the blue box. I just think it tastes better than the home made kind.

SandyCarlson said...

I'll be back to see what recipe you get!

Unknown said...

My daughter had one that called for several cheeses, including asiago. It was fantastic. I'm trying to get it from her.

Unknown said...

So it turns out that her recipe is from the Food Network:

I think she made it without the bacon. It was yum.

Gattina said...

The one I know is making a white sauce add some creme, put parmesan and a little garlic powder in until it becomes quite thick. Usually I add pieces of salmon or cooked ham. That's the way I learned it in Italy.

maryt/theteach said...

Thanks so much everybody for your delicious recipes. I'll take pictures while I'm putting it all together and I'll tell you in a post how it went! Thanks again! :)

carol g said...

Sorry I stumbled on this so late. I make the cheese sauce separately -- but it's different every time. The things I use to give it flavor and texture are using beer for some of the liquid and using about a cup or so of cottage cheese. I make sure that there is more sauce than macaroni and I bake it at 350* for about 45 minutes.

Glennis said...

My recipe isn't really written down - it's "make a bechamel (butter, flour and milk), grate up the ends and rinds of cheese left over in the fridge, toss the cheese, cooked pasta, and bechamel together, top with breadcrumbs and bake."

It's always a little different, because it depends on whatever cheese I have in the fridge. Sometimes its cheddar, sometimes its a hunk of manchego or jack or gruyere. There are always rinds of parmesan and romano leftover in the drawer, so I grate them up. Sometimes I've even put a little blue cheese in if I have some - not too much.

I like to cook finely chopped onion and a little curry powder in the butter before I add the flour for the bechamel.

It's always a little different, but always delicious.

Desert Songbird said...

I'm still working on one. My Dad made an incredible homemade one, but, sadly, he took his recipe to his grave with him.

Julie said...

Mmmmmmmm comfort food at it's finest!

Travis Cody said...

I've only done homemade once, and that was from the recipe I found in a cookbook. I generally just use the Kraft, and throw in a can of tuna.