Homemade Mac & Cheese

Does anyone have a good recipe for Mac & Cheese? TIA!

Re: Homemade Mac & Cheese

Try this:

Ingredients:

1 cup elbow (or other short) macaroni - I sometimes use cavatappi
1/4 cup chopped onion
1tbsp. flour
1 tbsp. butter/margarine
pepper
1 1/4 cups milk
8 oz. shredded cheddar or cheddar/monteray jack mix (1 package)

Cook macaroni according to package directions.
Saute onion in butter until tender, but not brown. Stir in flour and pepper (just a dash of pepper). Add milk. Cook until slightly thick & bubbly. Add cheese & stir until melted & creamy. Stir in drained macaroni.

Then, I toss it in a 1 qt. casserole & cook at 350 degrees for about 30 minutes. Lately I've been reserving some of the cheese and adding that to the top along with some breadcrumbs. Leaves it nice and golden and a little crusty (but good) on top.

Re: Homemade Mac & Cheese

I used the one on the Mullers box for baked mac and cheese and use velveeta. YUM

Re: Homemade Mac & Cheese

Re: Homemade Mac & Cheese

We call ours Baked Macaroni

1 lb bacon
reserve Oil from Bacon
1 large package Velveeta Cheese
1 lb Egg Noodles
Bread Crumbs

* Cook Bacon, drain the bacon fat into a container for later use.
* In same pan that you cooked the bacon, melt the velveeta on low heat.
* Cook Egg Noodles until Al Dente.
* Mix Egg Noodles with a little bit of the reserved bacon fat to coat.
* Stir in the Melted Velveeta
* Mix in the cumbled bacon
* Spread out into a 9x13 pan
* Sprinkle with Bread crumbs
* Bake at 350 for 20-30 minutes until bread crumbs are golden

Re: Homemade Mac & Cheese

This is the recipe that I use from the Betty Crocker cookbook. My mom makes the same kind and it's a family favorite! 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.