Bonnie - posted on 06/15/2012 ( 11 moms have responded )
Bonnie - posted on 06/15/2012 ( 11 moms have responded )
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Erica - posted on 07/11/2012
Hi :) I've NEVER shared my recipe, but I NEVER have ANY left over or to throw away!! LOL so I assume it's pretty good!
My recipe is any variation of the following:
1 jar of RAGU Cheddar Cheese Sauce (then add about 1/3 to 1/2 a jar of whole milk)
1 small package of Velveeta (usually the smallest one available)
Now, I usually buy whatever brand is on sale or in my price range for the following ingredients:
1 package of sharp cheddar
1 package of extra sharp cheddar
1 package of regular cheddar and/or colby jack cheese
(these packages usually come between 6-8 oz)
Sazon Goya (con achiote)
(all of these are added to suit your tastes)
1 box of elbow macaroni
1 stick of butter or margarine
While the water is boiling for the macaroni, I cut up all of my cheeses into smallish pieces.....mostly they are going to melt throughout the macaroni so I don't want the cheese too big and clumpy.
Once the cheese is cut up, the water is usually boiling, so I throw my macaroni in while I prepare the "sauce".
In a saucepan, add the cheddar cheese sauce and milk. Once warm and simmering, add the Velveeta. I add the mustard and spices until it tastes like my mom's (LOL), but again, these are at your discretion.
Once the noodles are ready, I drain them and pour them into my baking dish. I then add the butter or margarine to coat the macaroni noodles. I then pour the sauce over that. I add all of the other cut up cheeses and stir it all up until it seems evenly mixed.
Pop it in the oven (covered) for about a 1/2 hour or so (until the cheese melts throughout) and then I take the top off to let it get a little brown and extra bubbly!
Mother Of Pearls - posted on 07/11/2012
sure in my neighborhood everyone likes my man n cheese well i start with ronzoni elbows in a pot until there almost but not cook completely then i put the noodles in a big oven pan i pour milk all depends on the amount your cooking i eyeball everything some black pepper some adobo a pack of sazon 2 eggs and sharp chedder cheese mild chedder cheese some white sharp cheese basicly any and all the cheeses you personally like then mix all together then add some cheese on top and bake until the top coat is a lil bit crispy and brown and your done the best hope you enjoy any more help join my circle see u around
Nancy - posted on 06/30/2012
Bonnie, I have 2 mac and cheese recipes to share.
The first, Low Fat, Three Cheese Mac and Cheese, Made From a Box But Healthier-http://www.skinnykitchen.com/recipes/low...
Here's a wonderful casserole version, Decadently Delicious and Low Calorie, Beefy Mac and Cheese Casserole. http://www.skinnykitchen.com/recipes/dec...
Good luck. I hope one of these works for you...
Ruth - posted on 06/22/2012
Melt 2 Tbs butter in a large pan, add 3 Tbs flour, and cook until flour just started to turn color. Add 2 1/2 or 3 c cold milk, and whisk until the lumps are gone. Stir occasionally until it thickens. Add lots of cheese--the original recipe calls for 6 oz shredded cheddar and 6 oz shredded american, but I like to use swiss and reduced fat cheddar, or maybe just a little less cheese. Add 8 oz of noodles (weight before cooking, but cook them before you add them), put in a baking dish, and bake at 350 degrees for 20 minutes, or until hot and bubbly and maybe browning on top. If you add the smaller quantity of milk, don't bake. Add salt and pepper to taste. You can also add in pieces of ham or chicken, or vegetables. I don't make this very often--maybe once every year or two, since it uses so much cheese.
Phanneth - posted on 06/19/2012
Hi Bonnie - my family loves my version of mac & cheese! Here you go:
16 oz elbow mac, cooked & drained
1 stick butter
2 cups cream
1 cup evaporated milk
8 oz velveeta
6 oz each: extra sharp cheddar, gouda, meunster, shredded (you can swap for pepper jack, gruyere or other favorite cheese)
1/4 teaspoon each: red pepper flake and dry mustard
Melt butter and add cream and milk, stir in cheeses to melt and add mac! Since there are no eggs or flour to cook out, you can serve it as is (super cheesy!) or add more cheese to the top and bake for 10-15 minutes.
Step-by-step and photos are on my blog along with a printable recipe card. Hope that helps!
Bonnie - posted on 06/18/2012
Thanks, I'll give them all a try and see which one we like best! Have a great week.
Misty - posted on 06/17/2012
I cook one bag of noodles, drain add 2-4 cans of chedar cheese soup, diced onion, splash of cream and a pat of butter. Mix and heat in oven 20 min or so on 375.
I will sometimes add crumbled bacon or seasoned bread crumbs on top.
My family loves it when I make it.
Cynthia - posted on 06/17/2012
though not a proper mac and cheese, my kids love this and its sooooo easy
cook your maccaroni, drain most of the water and return to your pot
add a big knob of butter and grated cheese and stir.
Charity - posted on 06/16/2012
Look up Martha Stewarts recipe for 'Crack and Cheese',,,,I have made many homemade mac n cheese and this is the best!
Also..Here is the basic for my old stand-by....
*1 box of creamette style noodle of your choice..i like variety of shapes for texture and using a name brand REALLY makes a difference:) cook per directions.
*1 block of cream cheese, 1/2 stick of real butter, simmer in a 5 qt non-stick skillet
*2 tsp dry mustard and 2 tsp ground nutmeg (more or less to taste,,I like more..do not omit from the recipe :)
*1 1/2 - 2 cups of heavy cream (start with 1 cup and keep adding to keep sauce loose)
*1 cup of shredded cheddar cheese
*1 cup of shredded "mexican" variety,,unseasoned. This package usually includes asiago, jack, and other cheeses :)
****add some velveeta if available, if not throw in another cup of cheddar.(depends on how large of a crowd you are feeding,,then, also cook another 1/2 box of noodles to add).
****when the cheese mixture has completely come together in your large skillet,,add the cooked hot noodles.
****Mix together gently, add fresh ground pepper and a few dashes of Franks hot sauce to your liking and taste, however,,you need at least a little..do not omit from the recipe :)
****I have served this dish right our of the skillet on the stove or from a nice serving dish on the table. Recently, I scooped it all from the skillet into a crock pot with 1/2 cup of water and served it buffet style at a party :) It is ALWAYS the crowd pleaser! EVERYONE will love it!
Rachel - posted on 06/15/2012
this is what I make for my family and they LOVE it:
cook 16oz elbow macaroni, 2 min before ready, drain and put in large mixing bowl. add one can of campbells cream of mushroom with roasted garlic and 1 cup of heavy whipping cream, and 1 cup of sharp cheddar cheese-grated. put in to casserole dish and top with cornbread crumbles. (I use jiffy mix or buy a small loaf from the supermarket deli) bake at 400 covered for about 25min and uncover and remove when golden brown.
Sharon - posted on 06/15/2012
Not an actual recipe, but this is the way I make it.
No measuring cups involved.
Cook Macaroni and drain (whatever you think you will need)
In the same pot melt an eyeballed 1/4 to 1/2 cup of butter
While that is melting, put 2 - 3 tbsp (eyeballed)
into 1 3/4 cup (eyeballed) milk
I put this into a shaker/mixer and mix til smooth. Then add to melting butter.
As soon as the milk/flour is in with the butter whisk so it doesn't burn.
Add 1 - 2 cups (eyeballed) grated cheese (I use old)
Whisk so that all is smooth and thickens. Mix with macaroni and serve