My 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.

MOM'S FAVORITE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

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.

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.

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.

MY FAVORITE MAC N CHEESE

Steps:

• To cook on stove top:.
• Cook macaroni until al dente, or doneness you prefer; drain, then return noodles to pot. In a separate saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted, then pour over cooked noodles and mix well; serve immediately.
• To cook in crockpot:.
• Boil macaroni noodles for 5 minutes; drain and set aside. In a saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted. Butter the inside of a slow cooker and place in the noodles; then pour the melted cheese mixture onto the noodles and mix until well combined. Cook on low for 2 to 2 1⁄2 hours stirring a couple times during the cooking. Test once in a while to check if the noodles are cooked to the softness you prefer, then serve.

MY FAVORITE MAC AND CHEESE

Steps:

• Sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Stir in 1 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
• Macaroni: Preheat the oven to 375°F Butter a 1 1/2-quart casserole. Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese. Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.

MOM'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

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.