Best Favorite Macaroni And Cheese Recipes

FAMILY-FAVORITE MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package.
• 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 constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Gently stir macaroni into cheese sauce.
• Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

OUR FAVORITE MACARONI AND CHEESE

Steps:

• Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
• Make the topping:
• In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
• Prepare the macaroni and sauce:
• Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
• In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
• Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
• Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.

FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt margarine 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.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

PRESIDENT REAGAN'S FAVORITE MACARONI AND CHEESE

Steps:

• Boil macaroni in water until tender and drain thoroughly.
• Stir in butter and egg.
• Mix mustard and salt with 1T hot water, and add to milk.
• Add cheese, leaving enough to sprinkle on top.
• Pour into buttered casserole; add milk, sprinkle with cheese.
• Bake at 350°F for about 45 minutes or until custard is set and top is crusty.

FAMILY-FAVORITE MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Cook elbow macaroni as directed on package.
• While macaroni is cooking, melt butter in a 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 for 1 minute.
• Stir in cheese.
• Cook, stirring occasionally, until cheese is melted.
• Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
• Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
• Bake, uncovered, for 25 minutes or until bubbly.

PRESIDENT REAGAN'S FAVORITE MACARONI AND CHEESE.

Steps:

• 1. Cook macaroni in boiling water until tender and drain thoroughly.
• 2. Stir in butter and egg. Mix salt and mustard with hot water. Add to milk.
• 3. Add cheese, reserving enough to sprinkle over top. Pour macaroni into buttered casserole. Add milk-cheese mixture. Sprinkle with remaining cheese.
• 4. Bake at 350 about 45 minutes or until casserole is set and top is crusty.

FAMILY-FAVORITE MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package.
• 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 constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Gently stir macaroni into cheese sauce.
• Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

MY FAVORITE MACARONI AND CHEESE

Steps:

• Prepare the mac'n cheese according to package directions. (I have also made this using the 7.25 oz. box of Kraft's Thick & Creamy Macaroni & Cheese, and it tastes just as good, or even better, but you will need to add a 1/2 cup of milk as stated on the box).
• Just before serving (and while still hot), stir in the salsa.
• *Note: Whenever I make this recipe adding salsa that's has more heat to it (like my husbands homemade 'hot' salsa), I only add 4 tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 tablespoons of the salsa.

KID'S FAVORITE BAKED MACARONI AND CHEESE

Steps:

• 1. Cook macaroni al dente following package directions. Drain and set aside.
• 2. In a saucepan, melt butter over medium heat. Add flour, salt and pepper, and stir until smooth. Slowly add milk and continue stirring until mixture begins to boil and thicken.
• 3. In a lightly greased 9 x 13 inch baking pan, spread half of cooked macaroni and sprinkle with half of cubed Velvetta cheese and half of shredded mozzarella cheese. Pour half of milk mixture on top. Repeat with a second layer and sprinkle bread crumbs on top.
• 4. Bake in a preheated, 350-degree oven for 35 to 45 minutes, or until hot and bubbly. If desired, broil for 1 or 2 minutes to toast bread crumbs.

FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt margarine 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.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

VAL'S FAVORITE BAKED MACARONI AND CHEESE

Steps:

• 1. cook macaroni in salted boiling water until eldante. Drain well and stir in the beaten egg. Place half of the pasta in a casserole dish. Add half of the cubed velveeta cheese on top spreading around so it is evenly distributed. Place remaining noodles over this and add rest of velveeta. salt and pepper to taste. Add just enough milk to barely cover the macaroni. Add your favorite shredded cheese. Bake at 350 about half an hour or until slightly browned on top. Cool about 5 minutes before serving.

MY FAVORITE MACARONI AND CHEESE

Steps:

• 1. Prepare the mac'n cheese according to package directions. (I have also made this using the 7.25 oz. box of Kraft's Thick & Creamy Macaroni & Cheese, and it tastes just as good, or even better, but you will need to add a 1/2 cup of milk as stated on the box.)
• 2. Just before serving (and while still hot), stir in the salsa.
• 3. *Note: Whenever I make this recipe adding salsa that's has more heat to it (like my husbands homemade 'hot' salsa), I only add 4 tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 tablespoons of the salsa.

MY FAVORITE MACARONI AND CHEESE RECIPE

Steps:

• 1. Cook macaroni for 10 minutes. Drain well. In med. saucepan, cook onion in margarine or butter until tender, but not brown. Stir in flour and pepper.
• 2. Add milk all at once. Cook and stir until slightly thick and bubbly. Add cheese, stirring until melted. Stir in macaroni. Put in 1 qt. casserole. Bake in 350 degree oven for 25-30 min. If desired, arrange tomato slices atop macaroni for the last 5 minutes of baking. Let stand 10 min. before serving.

OUR FAVORITE MACARONI AND CHEESE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.
• Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.
• Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
• In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
• Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
• Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 23 minutes. Let cool 15 minutes before serving.

MY FAVORITE BAKED MACARONI AND CHEESE.

Steps:

• Put the macaroni in a deep casserole dish and stir in the cheese, reserving 1/2 cup of cheese.
• Saute the onion and celery in butter about four minutes.
• Gently mix this into the macaroni mixture.
• Beat the eggs, milk, and seasonings together and pour over the macaroni and cheese mixture.
• Sprinkle the remaining cheese and breadcrumb over the top.
• Bake covered at 350 degrees for 20 minutes and then uncover for another 20 minutes.

FAVORITE MACARONI AND CHEESE

Steps:

• Cook the cavatappi to about 1 minute less than the package directions. While the Cavatappi is cooking: shred the blocks of cheddar cheese. Cut Velveeta into small cubes.
• Drain the cooked cavatappi, do not rinse and return the cavatappi to pot. Add butter, milk, and most of the shredded cheddar cheese to hot cavatappi. The rest of the cheese will go on top later. Mix until butter and cheddar cheese melts. The mixture will be soupy. Add the Velveeta cubes. Stir to mix, do not let the Velveeta cubes melt completely. Add salt and pepper to taste. Pour into baking dish. Cover the top with the remaining Cheddar Cheese.
• Bake at 350°F for 35 minutes. The top will brown slightly.

MY FAVORITE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Grease a medium sized casserole dish with butter.
• Boil macaroni until just tender, drain thoroughly and cool slightly. Place in a large glass mixing bowl and stir in butter.
• Mix milk and egg together in a small glass bowl. Mix salt, white pepper, dry mustard and hot water together and add to milk and egg. Add 2 1/2 cups of the cheese.
• Add the cheese mixture to the macaroni and mix well. Pour into the greased casserole and sprinkle the top with the rest of the cheese.
• Bake fro about 45 minutes or until the custard is set and the top is crusty.