Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Cook the macaroni until done as usual.
Do not overcook it. Drain macaroni in
strainer.
Place macaroni, butter, salt,pepper,
milk, mozarella cheese, and 3 cups of
cheddar cheese in casserole dish. Mix
eggs in a bowl first and then stir into
mixture.
Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.
Uncover and add extra cup of cheddar
cheese across the top. Bake uncovered
for another 15 minutes.
½ cup heavy cream
½ cup milk
3 Tbsp butter
2 Tbsp flour
1 lb. macaroni, boiled al dente, according to pkg. directions
1½ c ups yellow cheddar cheese, shredded
1½ cups Muenster cheese, shredded
Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking — if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top — 25-30 minutes.
———————
Preheat the oven to 375º F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
If using tomatoes, slice and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
–Ina Garten, Barefoot Contessa Family Style Cookbook
—————————
Macaroni & Cheese with or without Ham
Serves 6
If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere.
Coarse salt and ground pepper
1 lb. elbow macaroni, cooked and drained
4 Tbsp. butter
1 small onion, chopped
¼ cup A/P flour
4 cups milk
1/8 tsp. cayenned (red) pepper, optional
1¼ cups (5 oz.) shredded yellow cheddar cheese
1¼ cups (5 oz.) shredded white cheddar cheese
8 oz. ham, diced in ½” pieces
2 slices white sandwich bread
Preheat oven to 375ºF. In a 5 quart heavy pot, melt butter over med. heat. Add onion; cook, storring occasionally, until softened, 3-5 minutes. Whisk in flour to coat onion. In a slow, steady stream, whisk milk in until there are no lumps of flour.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min. Stir in cayenne pepper and 1 cup each yellow and white cheeses. Season with 1 tsp.salt and ¼ tsp. pepper.
Toss pasta w/ cheese sauce; fold in ham. Transfer to a greased 9×13” baking pan or individual ramekins. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining cheddar cheeses and ¼ tsp. salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
2 eggs
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
3 tablespoon butter
1. Preheat oven to 350 degrees F
2. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain and rinse with cold water.
3. In a bowl mix milk, eggs, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done!
Ooooh gosh, me too! So I made this just this last Friday night for 2:
2 cups macaroni added to boiling salted water
2″ thick slice of Velveeta (or store brand), cubed
1/2 cup shredded cheddar cheese
1/4 cup 2% milk
1/4 cup half & half (OR wonder if 1/2 cup Whole Milk would work?)
a sprinkling of powdered rosemary, garlic powder, onion powder, & a just a dash of paprika
Quite yummy!! That’s what we had Friday night, and today added 2 cans of tuna, a can of peas & carrots, & 1 can mushroom soup to the left-overs, along with some Jiffy Mix biscuits plopped atop.
1 16 ounce macaroni(shells or elbow),boild in salted water till amost done(soft but still a little stiff),also add a tbls butter to water to boil mac
Drain noodles well,dump back into original pot.
Then add 24 oz of Velveeta Cheese,and 1 can of condensed milk,salt and pepper to taste,then add 2 cups of whole milk,cook for about 15 to 20 mins on simmer…cook covered…cook till desired doneness and consistency is acheived…YUMMY!!!
Paula Deen’s Creamy Mac N Cheese
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Macaroni and Cheese Recipe
Ingredients:
5 cups cooked macaroni
(approx 4 cups uncooked)
5 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups milk
2 cups shredded mozarella cheese
4 cups shredded cheddar cheese
Cook the macaroni until done as usual.
Do not overcook it. Drain macaroni in
strainer.
Place macaroni, butter, salt,pepper,
milk, mozarella cheese, and 3 cups of
cheddar cheese in casserole dish. Mix
eggs in a bowl first and then stir into
mixture.
Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.
Uncover and add extra cup of cheddar
cheese across the top. Bake uncovered
for another 15 minutes.
You can’t beat Paula Deen’s Mac & Cheese…
Baked Macaroni & Cheese
½ cup heavy cream
½ cup milk
3 Tbsp butter
2 Tbsp flour
1 lb. macaroni, boiled al dente, according to pkg. directions
1½ c ups yellow cheddar cheese, shredded
1½ cups Muenster cheese, shredded
Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking — if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top — 25-30 minutes.
———————
Ina’s Mac & Cheese
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) — OPTIONAL
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375º F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
If using tomatoes, slice and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
–Ina Garten, Barefoot Contessa Family Style Cookbook
—————————
Macaroni & Cheese with or without Ham
Serves 6
If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere.
Coarse salt and ground pepper
1 lb. elbow macaroni, cooked and drained
4 Tbsp. butter
1 small onion, chopped
¼ cup A/P flour
4 cups milk
1/8 tsp. cayenned (red) pepper, optional
1¼ cups (5 oz.) shredded yellow cheddar cheese
1¼ cups (5 oz.) shredded white cheddar cheese
8 oz. ham, diced in ½” pieces
2 slices white sandwich bread
Preheat oven to 375ºF. In a 5 quart heavy pot, melt butter over med. heat. Add onion; cook, storring occasionally, until softened, 3-5 minutes. Whisk in flour to coat onion. In a slow, steady stream, whisk milk in until there are no lumps of flour.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min. Stir in cayenne pepper and 1 cup each yellow and white cheeses. Season with 1 tsp.salt and ¼ tsp. pepper.
Toss pasta w/ cheese sauce; fold in ham. Transfer to a greased 9×13” baking pan or individual ramekins. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining cheddar cheeses and ¼ tsp. salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
–Everyday FOOD
This recipe is similar to my Grandma’s recipe:
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
2 eggs
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
3 tablespoon butter
1. Preheat oven to 350 degrees F
2. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain and rinse with cold water.
3. In a bowl mix milk, eggs, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done!
Enjoy…Ooh so yummy!
Go right here:
It’s the BEST ever. I have tried it, and it friggin AWESOME.
You’ll LOVE it.
Ooooh gosh, me too! So I made this just this last Friday night for 2:
2 cups macaroni added to boiling salted water
2″ thick slice of Velveeta (or store brand), cubed
1/2 cup shredded cheddar cheese
1/4 cup 2% milk
1/4 cup half & half (OR wonder if 1/2 cup Whole Milk would work?)
a sprinkling of powdered rosemary, garlic powder, onion powder, & a just a dash of paprika
Quite yummy!! That’s what we had Friday night, and today added 2 cans of tuna, a can of peas & carrots, & 1 can mushroom soup to the left-overs, along with some Jiffy Mix biscuits plopped atop.
1 16 ounce macaroni(shells or elbow),boild in salted water till amost done(soft but still a little stiff),also add a tbls butter to water to boil mac
Drain noodles well,dump back into original pot.
Then add 24 oz of Velveeta Cheese,and 1 can of condensed milk,salt and pepper to taste,then add 2 cups of whole milk,cook for about 15 to 20 mins on simmer…cook covered…cook till desired doneness and consistency is acheived…YUMMY!!!