Moms Mac And Cheese Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
• Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
• Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
• In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
• Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
• Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

Steps:

• In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Steps:

• Cook macaroni in boiling salted water until tender; drain.
• Mix cooked macaroni with butter, stirring well.
• While macaroni is cooking, cook ground beef, garlic and onion in a large skillet until beef is browned and cooked through.
• Drain any accumulated fat.
• Add chili powder, salt, pepper, tomato sauce, diced tomatoes (with their juice), mixing well.
• Bring meat mixture to a boil, then reduce heat, cover and simmer for 10-15 minutes or until macaroni is done.
• Mix meat mixture with cooked buttered macaroni (do NOT add any additional milk as package suggests).
• Sprinkle contents of cheese packets into pasta and stir until blended.
• Serve garnished with grated cheddar, if desired.

Steps:

• Melt butter, add flour, salt, and pepper, wisk until smooth.
• Add milk slowly, whisking to blend.
• Cook until thick and smooth, add cheese and stir until melted.
• Cook elbow noodles as directed on package.
• Drain and pour into a baking dish.
• Pour cheese sauce over cooked elbows.
• Bake at 350°F for 15 minutes or until lightly browned.
• *It's best to use a double boiler or nonstick pan to make your cheese sauce.

Steps:

• Preheat oven to 350°F.
• Boil macaroni till tender.
• Make a white sauce (or use jar kind) and add dry mustard and paprika. Thouroughly blend.
• Add 4 oz. cheddar cheese to white sauce and stir until melted.
• Add Worcestershire sauce and blend.
• Spray a 9x13-inch baking dish with cooking spray.
• Layer noodles and sauce alternately for two layers.
• Sprinkle with 1/4 C cheddar cheese and paprika.
• Bake for 20-30 minutes or until lightly browned.

Steps:

• Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
• In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

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.

Steps:

• Cook macaroni until ala dente.
• Melt cheese and milk to make a cheese sauce, I do this in the microwave at 50% power. Save 6 slices of cheese for top of casserole.
• Mix the macaroni and cheese and put into a 4 quart casserole that has been sprayed with a nonstick cooking spray.
• Put the 6 slices of cheese on top of casserole and then top with bread crumbs and put pats of butter on top of that.
• Bake in preheated 350 degree oven for 45 minutes or until browned and bubbly.

Steps:

• Preheat oven to 375 degrees.
• Shred the cheddar cheese or chop into very small cubes. *Shredded cheese will melt faster than cubed cheese, but it's also messier and takes longer to do. It's up to you.*.
• Melt the butter in a saucepan. Add flour, salt and pepper off of the heat. Gradually add the milk and stir continuously for about 10 minutes or until the sauce has thickened.
• Add cheese and melt.
• Meanwhile, boil the macaroni for about 5 minutes. Pour macaroni into a glass casserole dish and then pour cheese sauce over. Stir until macaroni is coated.
• Sift bread crumbs over the top of the macaroni.
• Bake about 30 minutes or until the bread crumb crust is crispy.

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.

Steps:

• Cook macaroni according to package directions, only until al dente (tender yet firm, as they will be cooked again later) and set aside.
• In large pot, melt butter and add flour to form roux.
• Whisk in milk and onion, over medium heat until somewhat thickened (not too thick or you will need a knife to cut out chunks of mac & cheese!).
• Remove from heat and add tomato soup, cheese and spices. It should be runny and pourable, about like ranch salad dressing for lack of a better example :) If too thick add milk and seasonings to taste.
• Pour into a greased casserole dish.
• In a ziplock bag, combine crub top ingredients of your choice, and crush with hands, mixing butter in until uniform. I think crackers are the best tasting!
• Sprinkle over mac and cheese.
• Bake at 350 degrees for 20 minutes, til top is crunchy and pasta is bubbly.
• ENJOY!