Home Made Mac & Cheese?
- Thread starter sczos911
- Start date
We love Paula Deen's recipe...
http://www.foodnetwork.com/recipes/paula-deen/the-ladys-cheesy-macecipe/index.html
http://www.foodnetwork.com/recipes/paula-deen/the-ladys-cheesy-macecipe/index.html
Darcy Baldwin
Just a Scrapper
We really like Alton's Baked Mac n Cheese
mummytothree
New member
I got mine from a Taste of Home magazine and I LOVE it!! It's packed full of cheesy goodness!!
* 6 Servings
* Prep: 20 min. Bake: 35 min.
Ingredients
* 2 cups uncooked elbow macaroni
* 1/2 cup butter, cubed
* 1/2 cup all-purpose flour
* 1-1/2 cups 2% milk
* 1 cup (8 ounces) sour cream
* 8 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon ground mustard
* 1/2 teaspoon pepper
* 2 cups (8 ounces) shredded cheddar cheese
Directions
* Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
* Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
* Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.
* 6 Servings
* Prep: 20 min. Bake: 35 min.
Ingredients
* 2 cups uncooked elbow macaroni
* 1/2 cup butter, cubed
* 1/2 cup all-purpose flour
* 1-1/2 cups 2% milk
* 1 cup (8 ounces) sour cream
* 8 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon ground mustard
* 1/2 teaspoon pepper
* 2 cups (8 ounces) shredded cheddar cheese
Directions
* Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
* Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
* Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.
jessica31876
New member
I made the same one as Elizabeth but I thought it was a little to cheesy and the flour gave mine a weird texture.
Traci Reed
Well-known member
carriesmom
New member
I love Pioneer Woman's recipe, the only recipe where my mac and cheese did not turn out grainy.
http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
Darcy Baldwin
Just a Scrapper
Just a note - oft times, grainy mac'n'cheese is from melting the cheeses too quickly
rachaelsscraps
New member
I just made homeade mac'n'cheese for dinner last night!
Here's my recipe:
1 stick of butter- melt it in the pan
add 1/8 cup of flour and keep stirring until it thickens
add about a cup on milk (I eyeball it, I add milk and stir until it's creamy, sometimes more than a cup, sometimes less)
add 16-18 oz microwave-melted Vermont Sharp Cheddar cheese (I'm a VT girl so it has to be VT cheese! The best there is!!!)
Once it's all mixed and creamy and melted, add a pound of cooked elbows or ziti and bake at 350 for a half an hour. I always add Italian seasoned breadcrumbs on top before I bake. Just sprinkled all over the top lightly. Yum!!!!
I also add cubed hamsteak in mine (after the noodles) It tastes sooo good with ham in it and my guys LOVE it!!!
Here's my recipe:
1 stick of butter- melt it in the pan
add 1/8 cup of flour and keep stirring until it thickens
add about a cup on milk (I eyeball it, I add milk and stir until it's creamy, sometimes more than a cup, sometimes less)
add 16-18 oz microwave-melted Vermont Sharp Cheddar cheese (I'm a VT girl so it has to be VT cheese! The best there is!!!)
Once it's all mixed and creamy and melted, add a pound of cooked elbows or ziti and bake at 350 for a half an hour. I always add Italian seasoned breadcrumbs on top before I bake. Just sprinkled all over the top lightly. Yum!!!!
I also add cubed hamsteak in mine (after the noodles) It tastes sooo good with ham in it and my guys LOVE it!!!
nesser1981
Sweet Shoppe SugarBabe
I've been wanting to try this recipe by Trisha Yearwood.
8 ounces elbow macaroni, cooked (I didn't cook mine, just threw it in with everything else)
1 12 ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
dash of pepper
2 10 ounce bricks sharp cheddar cheese, grated (about 5 cups)
dash of paprika
In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.
Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes.
8 ounces elbow macaroni, cooked (I didn't cook mine, just threw it in with everything else)
1 12 ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
dash of pepper
2 10 ounce bricks sharp cheddar cheese, grated (about 5 cups)
dash of paprika
In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.
Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes.
jaylensmom
New member
Paula's recipe looks very good...it's similar to my mom's but she uses cream of mushroom soup vs sour cream.
