Best Aunt Annies Macaroni Cheese Recipes

Aunty's Mac and Cheese image

Provided by Kardea Brown

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound elbow macaroni
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon garlic powder
Large pinch kosher salt
Large pinch freshly ground black pepper
1 cup heavy cream
1/3 cup 2 percent milk
1 cup hand-shredded extra-sharp yellow Cheddar cheese
1 cup hand-shredded Parmesan cheese
1 cup cubed processed cheese, such as Velveeta
1/2 cup sour cream

Steps:

Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside.
In a medium pot over medium heat, melt the butter. Whisk in the flour, ground mustard, garlic powder, salt and pepper. Slowly add the cream and milk, whisking until combined. Heat the mixture until it bubbles, 3 to 4 minutes. Reduce the heat to low and add the Cheddar, Parmesan, processed cheese and sour cream. Stir until melted. Add the macaroni to the cheese mixture and toss to combine. Bring the mixture back to a light simmer to heat everything through and thicken. Serve warm.

Aunt Annie's Macaroni & Cheese Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 9

16-oz. pkg. elbow macaroni, cooked
1 c. mayonnaise
10-3/4 oz. can cream of mushroom soup
4-oz. jar chopped pimentos, drained
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. butter, softened
16-oz. pkg. shredded Cheddar cheese
10 to 12 saltine crackers, crushed

Steps:

In a large bowl, mix together all ingredients except cracker crumbs. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes, until bubbly and golden. Serves 8 to 10.

Aunt Bettye's Famous Crock Pot Macaroni and Cheese image

Provided by Pierce

Categories Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups elbow macaroni
1 cup shredded Velveeta cheese
1 cup shredded sharp cheddar cheese
1 (8 ounce) can cheddar cheese soup
1/4 cup melted butter
1 tablespoon salt
1 teaspoon white pepper

Steps:

Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
Toss macaroni with the shredded Velveeta.
Pour in the soup, and toss some more.
Top with shredded cheddar, but keep it away from the sides of the crock.
Cook on 'high' for 90 minutes.

Nutrition Facts : Calories 240.4, Fat 13.2, SaturatedFat 8.2, Cholesterol 36.6, Sodium 1213.8, Carbohydrate 22.3, Fiber 1.1, Sugar 0.7, Protein 8.2

Aunt Annie's Macaroni & Cheese image

Number Of Ingredients 9

1 (16-ounce) package elbow macaroni, cooked
1 cup mayonnaise
1 (10 3/4-ounce) can cream of mushroom soup
1 (4-ounce) jar chopped pimentos, drained
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup butter, softened
1 (16-ounce) package shredded Cheddar cheese
10 saltine crackers, crushed

Steps:

Mix together all ingredients except crackers. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes.

Nutrition Facts : Nutritional Facts Serves