I need a excellent Macaroni & cheese recipe

Andrea - posted on 04/08/2009 ( 9 moms have responded )

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I have tried a few different ways but i have not found the perfect mac and cheese yet HELP!

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Allyson - posted on 04/15/2009

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I have a bit of a different one. When I made this last i used penne noodles instead of macaroni cause that was all I had and it was good. All you need is:
-macaroni/noodles
-velveta cheese
-shredded cheddar cheese
-broccoli
-bacon

You can use however much you need for what you will eat. You just cook the noodles and they are about 1/2 way cooked throw the raw cut up (and washed of course) broccoli into the pot to cook with the noodles. Meanwhile cut the bacon into small pieces (like about an inch long) and fry it up in a separate pan (a larger one that will fit everything and preferably one with a lid). Also cut the velveeta cheese into small about 1" chunks and shred the other cheese. When the noodles/broccoli are cooked you can drain. Then throw everything into the pan with the bacon, turn down pretty low and stir it often so it doesn't burn to the bottom. Just cook until the cheese is all melted and it's ready to eat.

I thought this was awesome cause you still got all of your food groups. If you wanted to make it less fattening you could use turkey bacon or even ham would be good instead of bacon. Just play around with what you like.

Kristen - posted on 04/08/2009

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I see that a lot of people heat the cheese/add flour to thicken before adding the macaroni and baking it, but my family loves it this way and it is so quick and easy to prep....



Cook macaroni as directed on package, drain then alternate a layer of noodles and cheese until your casserole dish is full, dot with butter on top and pour milk into one corner of the casserole dish until the milk just starts to show through the top of the noodles and cheese. Bake at 350 for 45 mins.

I use a combination of velvetta, american cheese, sharp cheese and swiss cheese(broken/crumbled in pieces)...you can use whatever cheese you have in the fridge but make sure you have the sharp and velvetta for best flavor. Just remember, the more cheese, the better!

Suzannah - posted on 04/08/2009

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I make a very similar recipe with Pepper Jack instead of Mozzerella. as well as adding some Parmesean to the top.

Michelle - posted on 04/08/2009

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I hope you enjoy it :)  I am completely happy with this recipe, and my daughter ( who is a very picky eater )  is in love with it. She doesn't want me to make it any other way. Let me know how it turns out.

Andrea - posted on 04/08/2009

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Ok Thanks. I had made a mac and cheese similar to this before but there was something off ... it tasted too much like flour i think. but i bet with the cream cheese and the dijon mustard it fixes the problem :) cant wait to make it

Michelle - posted on 04/08/2009

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I'm sorry, I had changed this recipe to fit the needs of my family and I forgot to change the amount of pasta that is supposed to be used. I actually used 1 box  ( 14.5 oz. ) of elbow macaroni. It should serve 7-8 people.

Michelle - posted on 04/08/2009

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I just made an awesome mac and cheese for my daughters birthday last night. ( this is her favorite recipe so far)



7 oz. macaroni     1/4 cup butter     3 tbs. flour     1 1/4 cups milk     1/2 cup heavy cream    



1  8oz package cream cheese     1/2 tsp. salt     1/2 tsp. black pepper     1 tsp. dijon mustard 



2 cups shredded cheddar cheese     1 cup mozzerella cheese     3-4 slices of provolone or



swiss cheese.



Topping:     1 cup of dry bread crumbs      2 tbs. butter     2 tbs. chopped fresh parsley.



 



Preheat oven to 400 degrees.



Bring a large pot of lightley salted water to a boil. Add macaroni, cook for 8-10 min. or until al dente. drain.



In a 3 qt. saucepan over medium heat, melt butter and stir in four. Cook for about 1 min. until smooth and bubbly. stir in Milk and cream. stir until creamy and smooth. Add cream cheese, salt, pepper and dijon mustard. stir in cheddar, mozzerella and provolone ( or swiss) stir until melted.  Add the cheese to the macaroni pot a little at a time and stir together.



Pour into a casserole dish. In a small bowl mix together bread crumbs, butter and parsley. Spread over mac and cheese. Bake for 15- 20 minutes or until golden brown and heated through.



This is one dish that I only make 1-2 times a year. But it is well worth it :)

Katie - posted on 04/08/2009

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I love my mom's baked mac and cheese:



1 box elbow macaroni

2 cups shredded cheddar cheese

2 cups shredded (or finely chopped) Velveeta cheese

2 T butter

milk

salt and pepper to taste

extra cheese for topping



Cook macaroni according to package. Drain in a colander. Using the same pot, pour enough milk in until it's about 1" deep. Add butter. Heat until butter is melted. Add cheese and stir continuously until cheese is melted. Add salt and pepper to taste. Remove from heat. Stir in cooked macaroni. Pour into baking dish. Cook for 30-45 minutes, stirring occasionally. Top with extra cheese during the last 5-10 minutes; bake until cheese is melted and golden brown.

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