What is a really good baked macaroni recipe???

Baked is the only way to go. Here is my grandma's recipe that I have used for years.

Cook some large elbow macaroni and grate a lot of extra sharp cheddar cheese.

In a casserole dish layer the bottom with the macaroni.

Sprinkle 1 1/2 tbs of flower and 1/2 tsp of salt over the macaroni. Then lightly cover the noodles with pepper. After that, cover the layer with the grated sharp cheddar cheese so you can't see the noodles.

Repeat this 3 times or until the casserole dish is filled.

Put some mile in a small dish and add two eggs to it. Stir completely and evenly poor it over the dish.

Fill the casserole dish with milk until it barely reaches the top layer. You want to poor the milk so you can just see it on the sides of the casserole dish.

Bake in the over after it is preheated at 350 for 45 min 1 hour.

The cheese on the top will be a very light brown. To check to see if it is done, put a knife between the edge of the casserole dish and noodles. A little milk should rise from the sides.

Let stand for 15 min so it solidifies.

Trust me, this recipe rocks. Sorry I don’t have my recipe card on me to write it properly, but I have made it so many times I have it memorized. I have yet to find someone who doesn’t like it.

Uhmm.. how about a macaroni cake? I just love it!

First you need maccaroni or pennette.

(Be sure the pasta is the right one looking at these sample pics)

Maccaroni : http://www.biopasta.it/images/maccheroni.jpg

Pennette : http://www.gnamonline.it/images/prodotti/34.gif

The other ingredients are:

--For the besciamelle--

butter, 150 g

Flour, 4 spoonful

2 pinches of salt

some muscat powder

milk, to reach the fluidity you want

---

Some Parmigiano Reggiano cheese or Grana Padano cheese to scratch all over the pasta.

We have to prepare some good besciamelle first.

Put the butter in a pot, with a very low fire, melt it; in the meanwhile put the 4 spoonful of flour and stir everything (with a wooden spoon) until you get an homogenous thing. Add teh salt and the muscat powder and keep on mixing. It will look brownish, an fairly low attractive... But we are brave and so we will slowly add the milk, stirring, until we reach an homogeneous, right density besciamelle and we remove it from the fire.

Then you need to take a pot and put water inside and put it on fire.

Once it begins to boil add 3 flat spoons of salt in big grains and the pasta (about 90 grams per person). Have the pasta boil for about 8 minutes and after that time start tasting a piece of pasta once every 30 seconds to check if it's soft and eatable or still a bit too hard and uncooked. When you think it's ready remove the pot from fire and remove the pasta from the water so it stops cooking.

Now take a casserole put the pasta inside cover the pasta with the scratched Parmigiano cheese and cover all the pasta with the besciamelle, then cover all again with scratched Parmigiano cheese and put in pre-warmed oven at 180° for 30 minutes.

Serve warm!

A nice not sparkling red wine will be great served with this pasta cake!

Baked Macaroni and Cheese

Recipe #266703 ratings

I know there are a lot of mac and cheese recipes out there but this is really good and oh so creamy.

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6 servings 1 casserole 1¼ hours 15 min prep

Change to: casserole US Metric

2 cups uncooked macaroni

1/2 cup butter

1/2 cup flour

1 1/2 cups milk

1 1/2 cups sour cream

1 teaspoon salt

1/2 tablespoon pepper

10 ounces cheddar cheese

Not the one? See other Baked Macaroni and Cheese Recipes

Oven Main Dish

Eggs/Dairy Main Dish

High Calcium Main Dish

Heat oven to 350.

Cook macaroni in boiling water according to directions. Drain. Pour into a 3 quart casserole.

In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.

Cook over low heat, stirring constantly,until bubbly and thicken.

Reserve 1 cup of cheese for the top of casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix.

Sprinkle remaining cheese.

A good recipe uses a 2lb block of Extra Sharp Cheddar Cheese that you actually have to grate yourself, 1-16 oz can cheddar cheese soup, 3 - 5 eggs, 1 stick of butter, Tblsp mustard, 8 - 10 oz. canned milk, salt and pepper (and any other cheese that has a nice taste to you).

After you boil your noodles (please add salt to the noodles as you boil them - it helps with the taste) , rinse them in hot water (to remove starch) and drain.

For every lb. of noodles, add 3-4 eggs, a small can of evaporated milk, a tblsp of mustard, a stick of butter (or substitute), a can of cheddar cheese soup, and grated cheese (include as much as you want, but ensure that you have enough to top the casserole). Add another tblsp of salt and pepper.

How to tell you are on the right track...Your mix should NOT be so thick that the spoon can not stir it. You don't want it too runny either, but ensure that you mix your ingredients well...almost to the point that you can't tell that you added grated cheese. It should have a nice yellowish orange hue.

In a 9 x 12 (sprayed with Pam or something like that), pour your mix in and cover with cheese. Don't leave any untouched spaces. The grated cheese allows for the melting to take place more evenly. Bake at 350 for about 30 min or until the cheese begins to slightly brown. Baking at a higher temp won't allow the other ingredients to blend correctly.

Feel free to email me back when you before you begin and maybe I can talk you through it.

Best mac and cheese you'll ever eat (albeit NOT low-fat or low-cal, so be wary...)

8 tbsp. butter

6 tbsp. flour

1/2 tsp. cayenne pepper

Salt and freshly ground white pepper

3 3/4 cups hot milk

4 cups grated cheddar

1 lb. macaroni, cooked

1/2 cup heavy cream

1/2 cup fresh bread crumbs

1. Preheat oven to 350°. Melt 6 tbsp. butter in a medium saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will have a raw-flour taste). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.

2. Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8'' x 11'' baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making three layers in all.

3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving.

Take one pound of elbow macoroni and cook it on the stove top.

While it is cooking, take a pound of white american cheese and a cup of milk, put them in a sauce pan. Heat until cheese is melted.

Combine macoroni with chesse mix and put them in a casorol dish. Cover the top with a thin layer of seasoned breadcrumbs. Put some thin slices of tomato on top and bake in the oven for about an hour or until the chees mixtuer starts to brown slightly.

boil 1 lb pasta while pasta is boiling put 1 lb xtra sharp or sharp cheese 2 eggs 1/2 cup milk salt and pepper in pot and melt together on stove the add mixture to pasta and bake for 30 min foil on and 20 min foil off...have fun with this...if you need more info let me know

the best answer for me to tell you is to look it up on the computer.

Mac and Cheese.... tough to mess up.

do what you feel is right