Give me your BEST homemade mac n' cheese recipe`

[Dr.Girlfriend]

I need a really good one (not boxed!) for dinner Thursday, and I can't find anything online that sounds all that great.

A little help?

 

[Wishing on a star]

I'm subscribing here.
I would love some good Mac&Cheese recipes too!

What kinds of cheese are best to use.
I would like to make some with other pasta's too, like Penne.

Some hot gourmet home-made mac and cheese sounds soooo good.

 

[Piglet843]

I made this Sunday for my family's thanksgiving dinner.
I got the recipe from Throwdown with Bobby Flay.
It was really good - nice flavor - but we let it get cold and the cheese started clumping. If you make this - pull it out of the oven as close to eating time as possible and serve while its still hot and bubbly!!
It Was Delish!!


Delilah's 7 Cheese Mac and Cheese Recipe

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Serve hot.

 

[NC State]

Mine is simple...
1 box of elbow pasta, cook and drain and pour back in sauce pan. Set back on stove top turned very low.
Stir in some milk and butter and I use old fashion hoop cheese cut up in small pieces. Just add your salt and pepper.

 

[Nynaeve]

Mine is simple, but so good. Very similar to Piglet's.

I cook a box of pasta, whatever shape I'm in the mood for.
Dice one onion, and saute it in butter. After it's cooked, add a tablespoon or two of flour to make a roux, and let it cook for a minute to get the flour taste out. Add milk and let it warm up, then let is simmer and slowly add whatever kind of cheese you like (I usually use a sharp cheddar and american) and salt and pepper to taste.

Mix the pasta and cheese together in a baking dish. I like to top mine with buttered bread crumbs, then let it bake for 15-20 minutes. This is one of our favorites!

 

[Robinrs]

Best EVER!!

Over-the-Rainbow Macaroni and Cheese
From Patti LaBelle's Labelle Cuisine: Recipes to Sing About

Ingredients


1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon 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

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.

2. Bring a large pot of slated 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.

3. 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 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.

4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter.

5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Makes 4 to 6 servings.

 

[themarquis]

I really like this recipe -- very creamy & delicious. It's also the *absolute* easiest recipe EVER! I also like that it is not as bad for you as some recipes. Oh, it's definitely bad for you! But no cream or half and half or loads of butter. You wouldn't know it to taste it. I use shredded cheese (not sliced according to the recipe) I also add crushed toasted cracker crumbs or crushed cheeze-its for a crusty top.

The last time I made it, the oven was broken (I didn't realize it) and so the poor prepared mac n cheese sat in the fridge for two days before we could cook it -- and it was delicious! I couldn't believe it! Completely foolproof.

1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
Bake, uncovered, for one hour, or until top is golden brown.

 

[mum4jenn]

USe the recipe on the back of the box of Muellers Elbow Macaroni (the baked recipe). You will never do any better than that. I use colby jack on it and some shapr cheddar on the top. Do not use sharp cheddar in the actual recipe other than the top. It does not melt very well.

Also the last time I made it I used half colby jack and half velveeta and it was also good!!