Baked macaroni and cheese

Does anyone have a good recipe for baked macaroni and cheese?

Re: Baked macaroni and cheese

The one I make is similar to one I found once on a box of Ronzoni elbow macaroni. I've since just started to do my own thing of sorts.

2 cups cooked and drained elbow macaroni
2 cups milk
10 oz. block shredded cheddar cheese (I love it cheesy and will use more if I have it)
2 tbsp butter or margarine
2 tbsp flour
tsp of dry mustard
black pepper to taste
bread crumbs to top with

Melt butter or margarine in sauce pan. Add flour and make into a watery paste. Add the milk and cook until warm. Add the dry mustard and cheese and cook on low until cheese is melted and soupy. Stir often so it doesn't burn and stick.

Put macaroni into baking pan and top with melted cheese mixture and stir together. Add black pepper to taste if desired. Sprinkle with bread crumbs and bake at 350 for about 30 minutes or until golden brown.

Re: Baked macaroni and cheese

this sounds good - I am going to try it!

Re: Baked macaroni and cheese

one 16 oz box macaroni
1 stick of butter + 1 tbsp butter
3 eggs
8 oz Velveeta cheese (I use slices)
8 oz phildelphia cream cheese
two 8 oz packages Mexican 5 cheese (shredded)
8 oz sharp cheddar cubed
8 - 12 oz evaporated mild
salt & pepper (a few dashes of each)

Boil the noodles and add the butter, eggs and cream cheese then Velveeta until blended.

Add salt and pepper, 8 oz of milk and remaining cheeses - leaving a couple of handfuls of cheese for the top. You can add more milk if the mixture is too thick.

butter casserole dish with tbsp of butter, pour in macaroini mixture, top with cheese and bake at 350 for about 1 hour.

Re: Baked macaroni and cheese

Thanks!

Re: Baked macaroni and cheese

Bumping for Cloddy!

Re: Baked macaroni and cheese

This is the recipe that I use from the Betty Crocker cookbook. The only thing I do different is that I use paprika instead of ground mustard and I use both Cracker Barrel extra sharp cheddar and regular cheddar. It can be a pain to make, but it is so worth it! I also melt some extra cheddar on top for the last 5 minutes.

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (I use paprika instead)
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)


1. Heat oven to 350ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Re: Baked macaroni and cheese

my mil makes hers like this...

make a box of spaghetti, drain it and toss it with a stick of butter (I use about half though)

in a corning ware type dish, layer the spaghetti with cheddar cheese (crackle barrel extra sharp - shred the whole thing) about three times - putting a decent amount of cheese on the top - then pour in milk halfway

cook it in the oven for about one hour on 400 and you could broil it if you want the top crispy for the last couple of minutes

we make this for ourselves often but in a smaller quantity so it is a recipe you can play around with

Re: Baked macaroni and cheese

My family's recipe...

1 1/2 C elbow macaroni - boil 10 min and drain

2 T butter
1/3 C ch. green onion
Melt in pot.

2 T flour
3/4 tsp. salt
Stir in.

2 C milk
Add gradually, stirring often.

1 1/2 C shredded cheese (we use cheddar)
Add gradually, stirring often.

Put noodles in casserole dish (circle or 9x9), pour cheese mix over the top. Bake uncovered 20-30 min at 350. Sooooo good!