Mac and Cheese

[DakotaCowgirl]

Please post some good Mac and Cheese reciepes here! I need a new variety!

Thanks!

[Chevy_Gurl]

go to pantry

pull out box

boil some water, dump it in, drain.

add milk, powder and cheese slices

[Rain.]

Originally Posted by Chevy_Gurl go to pantry pull out box boil some water, dump it in, drain. add milk, powder and cheese slices

Pretty much how I do it

[J_Conk]

If I get bored with it I just add stuff.. whatever you feel like.
Make the box, and add different cheeses, sliced up hot dogs, broccoli, some other veggies, flavored bread crumbs, or whatever you think would taste good!
(This is my lazy cooking style though, I don't know if that's what you were looking for!)

[rosebud*]

this is my fav.
for the stove
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Baked
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

[Amber]

well there is always tuna surprise!!!

make kraft macaroni and cheese
add peas (cooked frozen is better than canned here)
add tuna

enjoy! my dad always made that when my mom was on deployment and you get grain protein and veggies. and even kids will eat it.

or if it's homemade mac and cheese add like 4 different kinds of cheese and some crushed goldfish crackers or cheezits on top. delicious!!!

[leftover]

I like putting fresh basil in mine... And tomatoes..

[Teresa]

Ingredients:
1 8oz box elbow macaroni or shells
1 cup milk
1 lb Velveeta cheese
1/2 cup grated Parmesan cheese
1 pinch salt

Heat milk in saucepan and cut Velveeta into small pieces, adding to hot milk until cheese melts. Add Parmesan cheese and salt. Add hot, drained macaroni to the sauce and serve.

[xkrazybaby67x]

Originally Posted by rosebud* this is my fav. for the stove 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Baked 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Originally Posted by Teresa Ingredients: 1 8oz box elbow macaroni or shells 1 cup milk 1 lb Velveeta cheese 1/2 cup grated Parmesan cheese 1 pinch salt Heat milk in saucepan and cut Velveeta into small pieces, adding to hot milk until cheese melts. Add Parmesan cheese and salt. Add hot, drained macaroni to the sauce and serve.

okay i'm gonna have to try both of these! i'm trying to plan my menu for the bbq i'm having for DB's welcome home party!