Best Nanas Macaroni And Cheese Recipes

NANNY'S SIMPLE MACARONI AND CHEESE

Steps:

• Boil pasta according to package in salted water.
• For firmer pasta reduce boiling time by a few minutes.
• Drain.
• Grease a deep casserole dish (I use a spray).
• Place a layer of macaroni, enough to cover the bottom, in the casserole dish.
• Add a layer of cheese slices covering the macaroni.
• Very lightly season with salt and pepper (I actually skip this and we add salt and pepper to taste on our individual servings).
• Repeat these layers until you are out of pasta.
• Pour milk over the casserole until the milk almost reaches the top of the casserole dish (It doesn't take much because the dish is already full of pasta and cheese).
• Bake covered for about 45 minutes to an hour in a 350 degree oven.
• You'll know it is finished cooking when the milk is no longer liquid.
• Sometimes I add leftover ham chunks to the layers.
• Cook time and servings are approximate!

NANA'S MACARONI AND CHEESE

Steps:

• Boil macaroni according to package directions (recommend: less time for firmer noodles) and drain well.
• Pour macaroni into a large (13x18-inch or 13x19-inch) baking pan.
• Add cheese and mix well.
• In a separate bowl, combine eggs with a splash of milk. Beat thoroughly, and pour over the macaroni-cheese mixture.
• Add evaporated milk.
• Pour whole milk into the pan until the macaroni is completely covered. note: nana performs a "spoon test" - rest the spoon on the macaroni and if the milk covers the spoon you should have about the right amount.
• Bake at 400°F for a minimum of 1 hour. Macaroni and cheese is done when you shake the pan and it jiggles like jello.

OLD SCHOOL MAC N' CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

NANA'S MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees. Prepare macaroni according to box directions, add salt to taste. Drain macaroni. Pour half of macaroni in loaf pan. Add half of shredded cheese. Pour remaining macaroni on top of cheese. Top with remaining shredded cheese. Crumble 1 saltine cracker on top.
• Beat 1 egg in measuring cup and fill cup with can milk. Add enough milk to almost but not quite covering the cheese.
• Cook 30 to 45 minutes until desired consistency.