I need a tasty recipe for Mac-n-cheese
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Milisa - posted on 10/19/2010
My kids have ate mac and cheese so many ways ... lets see
mac and cheese with cut up hot dogs
Mach and cheese with bacon
Mac and chees with broccoli and ham baked in oven
one nite i had hard anything to cook with and i threw this together and it is now a family fav
1 16oz Large elbow macaroni
1 lb Ground beef
2 16oz Can diced tomatoes ( can use any but Italian of more flavorable)
1 16oz Can tomato sauce Prefer 7 herb ragu or zesty spaggetti sace by Hunts.
2-3 cups Shredded cheddar(my family likes it cheesier)
1 Medium diced onion
2-3 Garlic cloves
Spices: basil, parsley, thyme, salt and pepper (spice to taste) and a no salt season like Mrs Dash
2 cans or one bag of corn
Preheat oven to 350.
Cook elbow macaroni as directed on package. While the macaroni is cooking, start browning the ground beef when the beef is about done add the diced onions and spice to your taste. Cook until meat is done and onions are translucent. Drain the ground beef, cover and set aside. When the macaroni is done drain and put back into the pot, add can tomatoes,corn, tomato sauce and ground beef, stir.
Place a layer of macaroni mixture in a 9x13 baking dish add a layer shredded cheese and keep layering top off with cheese. Place baking dish in oven for 30 mins. You will know when the mac and cheese is done by the slight browning of the cheese. Pull out of oven and let set for 10-15 mins.
Kathleen - posted on 11/01/2010
Follow directions on Velveeta Shells & Cheese (2 family size boxes for family of 5), add 1 pound browned ground beef (drain and rinse the meat for less fat if you desire), 1 small can of diced/stewed tomatoes (whichever "flavor" you prefer, we use the Italian stewed tomatoes and a very small can of diced tomatoes ), and a some shredded cheese (about 1/4 of a cup or so)
Whenever my daughter see's we're cooking this she goes bananas LOL. She absolutely loves it, and so does the rest of the family.
Here's an EASY way to make it! Just on stove top!
Boil pasta according to directions.
Grate 2-3 heaping cups (for family of 4) cheddar or tear American slices into small pieces equaling 2-3 heaping cups).
When pasta is done, drain and return to pot but not heat. Add 1-2 tbsp butter or marg and stir till coated. Add cheese in small quantities stirring often, until all cheese is used and melted. Serve immediately!
Koreen - posted on 10/18/2010
My mistake mac and cheese that my kids love better then what they call my real one.
Heat oven to 450 spray baking pan
cook your favorite macaroni ( 1 lb) as directed on box aldente ..... 4c shredded cheese any kind (I generally use the Italian or 4 cheese pizza) ....... cool mac enough to handle. mix in cheese really well so everything is covered add salt and pepper to taste. spread 1/2 mixture in pan sprinkle some grated cheese and put a layer of American slices on top. Then top with rest of mixture and put slices of Monteray or provolone cheese to cover then put in oven until golden about 20 or 30 min ... Enjoy
Julie - posted on 10/12/2010
not low in anything but very yummmmmmmy mac and cheese!
Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling
Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (you can add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
Deb - posted on 10/11/2010
If you're talking homemade mac and cheese, oh boy! My mom's recipe called for the cooked elbow macaroni and milk, cheese and crackers. Mom would layer with macaroni then cheese, then crackers, then repeat till you get to top of casserole with the cheese on top, then dot with butter and pour milk in till it is at the top but not over the top layer. Then bake. I don't remember what temperature. It's nice and crunchy on top and be sure to use cheddar. I like sharp but some don't. Oh yeah, I think she salted and peppered it before baking, as well.
Amanda - posted on 10/11/2010
hey, my kids fav is macaroni noodles, garlic, hamburger, half a block of cheese, salt, and tomatoe soup,.... first cook your hamburger till browned with 1 clove of minced garlic, add your tsp salt, cook your noodles while you wait for your beef to brown, then, when everything is done cooking, add your half a block of grated cheese, and about two or three cans tomatoe soup,... very delicious and easy meal to make, and cheap too
Karen - posted on 10/06/2010
I use this recipe... (from KinetixLiving.com)
* 8 ounces elbow macaroni
* 1 tablespoon unsalted butter
* 1 can (12 ounces) evaporated skim milk
* 2 large eggs
* 1 teaspoon dry mustard
* 1 teaspoon water
* 1/2 teaspoon kosher salt or sea salt
* 1/4 teaspoon ground black pepper
* 3 cups shredded low-fat cheddar cheese
* 1 cup fat-free cottage cheese
1. Bring a large pot of salted water to a boil and cook the macaroni until just done. Drain well and return to the pot. Stir in the butter until melted.
2. While the macaroni is cooking, heat the evaporated milk in a small saucepan over medium heat just until warmed through (or microwave in a microwave-safe bowl on high power 1 minute.) Whisk in the eggs. Stir together the mustard and water in a cup until dissolved and whisk into the evaporated milk along with the salt and pepper.
3. When the macaroni is done and the butter has melted into it, put the pot over low heat. Pour in the egg mixture and 2 cups of the cheddar. Stir until the cheese has melted, about 5 minutes. Add the remaining cheese and continue stirring until the cheese has all melted and the sauce has thickened slightly. Stir in the cottage cheese. Makes six 1-cup servings.
Jacqueline - posted on 09/26/2010
Mac n' Chesse is one of my kids favs. they ask for it so much, i have come up with different ways of cooking it. I put different veggies in it like; olives, mushrooms, brocolli, corn. i have tried mixing meatballs, hotdog pieces, tuna, ckn, and hamburger into it. i dont think u can go wrong with anything. No matter if your making it into a casserole dish or just using it as a side. Good luck!
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