Do you know any good home made mac and cheese recipes?

Ingredients

7 ounces macaroni

1/4 cup butter

3 tablespoons all-purpose flour

2 cups milk

1 (8 ounce) package cream cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Dijon mustard

2 cups shredded Cheddar cheese

1 cup dry bread crumbs

2 tablespoons butter

2 tablespoons chopped fresh parsley

1.Preheat oven to 400 degrees F (200 degrees C).

2.Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

3.In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

4.Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through. best ive ever tasted add more cheese if you want it more cheesey and maybe use some cream somewhere to make it even more crreamier but the cream cheese should do that :)

This makes a lot of Mac & Cheese, but you can divide it and make only half the recipe.

Macaroni and Cheese:

1 tablespoon oil

1 lb. elbow macaroni

1 stick plus 1 tablespoon butter

1/2 cup shredded Muenster Cheese

1/2 cup shredded mild Cheddar Cheese

1/2 cup shredded sharp Cheddar Cheese

1/2 cup shredded Monterey Jack Cheese

2 cups of half and half

1 cup Velveeta Cheese, cubed

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1. Preheat oven to 350 degrees

2. Lightly butter a deep 2 1/2 quart casserole dish.

3. Bring a large pot of salted water to a boil over high heat.

4. Add the oil and then the macaroni and cook until macaroni is tender---

about 7 minutes----do not overcook.

5. Drain well.

6. Return macaroni to the cooking pot.

7. In a small saucepan, melt 8 tablespoons of the butter and stir into

the macaroni.

8. In a large bowl, mix the Muenster Cheese, mild Cheddar Cheese,

sharp Cheddar Cheese and Monterey Jack Cheese.

9. To the macaroni, add the half and half, 1 1/2 cups of the shredded

cheeses that you mixed together in the bowl, the cubed Velveeta

Cheese and the eggs.

10. Season with salt and pepper.

11. Toss well together and pour into the buttered casserole dish.

12. Sprinkle remaining cheese on top and dot with the remaining

1 tablespoon of butter.

13. Bake till it is bubbling around the edges ( about 35 minutes )

14. Serve hot

I was watching the cooking channel the other day and they said---

NEVER put a casserole in a square baking dish---they said that it

dries your casserole out on the edges before it bakes in the middle.

They said to always use a round casserole dish because of even

baking and that way you won't have dried, burned edges.

That makes sense----I'm glad they said that----this Mac and Cheese

looks like it makes a lot---I would probably have put it in a big,

square pan !

ENJOY!!

JOHN 3:16

* pinch fresh thyme

* 1 1/2 tbsp unsalted butter

* 2 tbsp all-purpose flour

* 1 1/4 cup milk

* 1/4 cup beer (can substitute with milk)

* 1/2 tsp smoked paprika

* salt (to taste)

* white pepper (to taste)

To start your mise en place, first bring a pot of cold water to a boil. Then roughly chop the thyme. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.

Step 2: Making the Sauce (Mornay)

Making the Sauce (Mornay)

Heat a heavy sauce pan over medium heat and add the butter. Season with the paprika and a pinch of cayenne pepper for extra heat, if desired.

Next, sprinkle with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme.

Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta.

(You now have a flavored variation of a classic béchamel sauce.)

Step 3: Cooking the Pasta

Cooking the Pasta

* salt for pasta water (1 tsp per 1 L of water)

* 400 grams torchietti or elbow macaroni pasta (about 13 ounces)

* 4 ounces aged cheddar (2 cups)

To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.

While the pasta cooks grate the cheese and stir the sauce occasionally. Test the pasta and once it’s just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).

Next, turn off the heat and add some cold water to the pasta. This will slow the cooking process so you can finish the sauce.

Step 4: Finishing the Cheese Sauce

Finishing the Cheese Sauce

* salt (to taste)

* white pepper (to taste)

To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.

Step 5: Finishing the Dish

Finishing the Dish

To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.

it really is the most proper recipe. Tastes in basic terms about like Stouffer's mac and cheese. the lady's tacky Mac 4 cups cooked elbow macaroni 2 cups shredded Cheddar cheese 3 eggs, overwhelmed ½ cup bitter cream 4 tablespoons butter, cut back into products ½ teaspoon salt a million cup milk Preheat oven to 350 stages F. prepare dinner macaroni until eventually gentle. Drain. position cooked macaroni in a large bowl or maybe as nevertheless warm upload the cheddar. Stir until eventually cheese is melted into macaroni. In a separate bowl, combine the remaining substances and upload to the macaroni mix. Pour macaroni mix right into a casserole dish and bake for 30 to 40 5 minutes. precise with added Cheddar cheese, if wanted. Serves 6 to eight. Description: "food television" distinct kinds: Eggs and Cheese source -- Servings/Yield 8 servings

http://www.wisegeek.com/how-can-i-make-macaroni-an... is where i my friend finds her recipe

the one from the book cook this, not that is excellent.