Seeking Macaroni & Cheese Recipe

SzczerbiakManiac · 07-20-2009, 03:18 PM

I'm looking for a good macaroni & cheese recipe. I'm after something that's relatively quick & easy to prepare. I don't mind making a roux or baking for ~30 minutes, but something that utilizes a ton of ingredients which must be prepped, über-complicated, and/or a very long bake time is not what I'm after.

Thanks

3894 · 07-20-2009, 03:23 PM

At our house, we use Paula Deen's macaroni and cheese but cut way back on the butter. I admit that sometimes I add a little bit of Ragu's jarred cheese sauce to it, too. It makes it creamier.

SzczerbiakManiac · 07-20-2009, 03:43 PM

There's no way that's a Paula Deen recipe--it calls for less than a pound of butter!

Mousey Girl · 07-20-2009, 04:20 PM

I use the recipe on the Kraft (onlky Kraft works), but then, instead of adding the ingredientds and cheese sauce to the cooked pasta, I put it in a sauce pan and add velveta. I melt the chease mixture together while the pasta cooks. With the crew I have here, I make 3 boxes at a time, and no leftoverds.

lashbear · 07-20-2009, 04:33 PM

Remove Box from grocery bag
Follow package directions
Eat.

Seriously, we like the recipe from Taste magazine here in Oz:

Macaroni & cheese

Prep time: 5 mins
Cooking time: 20 mins

Ingredients (serves 2)

For the dish:

Melted margarine, to grease
145g (1 cup) dried macaroni pasta
40g (1/2 cup) grated cheddar (You can add extra cheese to the white sauce as well)

For the White sauce:

375ml (1 1/2 cups) milk
20g (1 tbs) margarine
Salt & freshly ground black pepper
1 tbs cornflour
125ml (1/2 cup) water

Method

Preheat oven to 250°C (480°F). Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease.
Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente.
Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick.
Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately.

Morrigoon · 07-20-2009, 05:09 PM

Ingredients:

1 box Kraft Macaroni & Cheese
2 Tbsp butter
Milk, to taste (about 1/4 cup)
1-2 sprigs fresh rosemary, leaves stripped from woody stems (toss stems)
1 clove fresh garlic, chopped or minced finely

Prepare macaroni according to directions, but using amounts in ingredient list (1/2 normal amount of butter, a little more milk). As you are mixing pasta & sauce, add in rosemary and garlic.

***

Or...

Cook a box of Barilla elbows (macaroni, of course), mix in Velveeta (cut into 1" cubes for easier melting). Add milk sparingly if needed. Done. Hard, no?

Not Afraid · 07-20-2009, 06:01 PM

I have never made Mac and Cheese. But, when I do eat it, it has to have truffles or truffle oil in it.

bewitched · 07-20-2009, 06:17 PM

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Preheat oven to 350°F. and butter a 3- to 4-quart baking dish.

Melt 6 tablespoons butter over med-low heat. Add flour and cook roux, whisking, 3 minutes. SLowly add milk, whisking, continue whisking until it comes to a boil. Add mustard, cayenne, and salt and pepper to taste and simmer, whisking occasionally, until thickened (about 2-5 minutes).

Cook macaroni. Stir together macaroni, sauce, Cheddar, and 1 cup Parmesan. Put it in the buttered dish, evenly distributed.

In another bowl, stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni mix. Cut remaining 1 tablespoon butter into bits and scatter over topping.

Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbly.

Of course, the simpler route (and my favorite) is elbow macaroni with milk and Velveeta added to it.

Strangler Lewis · 07-20-2009, 06:24 PM

Quote:

Originally Posted by Not Afraid

I have never made Mac and Cheese. But, when I do eat it, it has to have truffles or truffle oil in it.

Or what happens?

Sounds like a waste of good chocolate to me.

Not Afraid · 07-20-2009, 07:13 PM

Quote:

Originally Posted by Strangler Lewis

Or what happens?

Sounds like a waste of good chocolate to me.

No, the Fungi type of truffles.

07-20-2009, 03:18 PM	#1
SzczerbiakManiac "ZER-bee-ak" Join Date: Jan 2005 Posts: 4,409	Seeking Macaroni & Cheese Recipe I'm looking for a good macaroni & cheese recipe. I'm after something that's relatively quick & easy to prepare. I don't mind making a roux or baking for ~30 minutes, but something that utilizes a ton of ingredients which must be prepped, über-complicated, and/or a very long bake time is not what I'm after. Thanks __________________
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07-20-2009, 03:23 PM	#2
3894 Next Stop: Funkytown! Join Date: Dec 2006 Location: Cheeselandia Posts: 1,907	At our house, we use Paula Deen's macaroni and cheese but cut way back on the butter. I admit that sometimes I add a little bit of Ragu's jarred cheese sauce to it, too. It makes it creamier. __________________ "I didn't want to have to do this, but you leave me no choice. Here comes the smolder." - Flynn Rider, "Tangled"
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07-20-2009, 03:43 PM	#3
SzczerbiakManiac "ZER-bee-ak" Join Date: Jan 2005 Posts: 4,409	There's no way that's a Paula Deen recipe--it calls for less than a pound of butter! __________________
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07-20-2009, 04:20 PM	#4
Mousey Girl Just Me Join Date: Jan 2005 Location: In The Flagon With The Dragon Posts: 2,437	I use the recipe on the Kraft (onlky Kraft works), but then, instead of adding the ingredientds and cheese sauce to the cooked pasta, I put it in a sauce pan and add velveta. I melt the chease mixture together while the pasta cooks. With the crew I have here, I make 3 boxes at a time, and no leftoverds.
	Submit to Quotes

07-20-2009, 04:33 PM	#5
lashbear SwishBuckling Bear Join Date: Jan 2005 Location: In Isolation :) Posts: 6,597	Remove Box from grocery bag Follow package directions Eat. Seriously, we like the recipe from Taste magazine here in Oz: Macaroni & cheese Prep time: 5 mins Cooking time: 20 mins Ingredients (serves 2) For the dish: Melted margarine, to grease 145g (1 cup) dried macaroni pasta 40g (1/2 cup) grated cheddar (You can add extra cheese to the white sauce as well) For the White sauce: 375ml (1 1/2 cups) milk 20g (1 tbs) margarine Salt & freshly ground black pepper 1 tbs cornflour 125ml (1/2 cup) water Method Preheat oven to 250°C (480°F). Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease. Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente. Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick. Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately. __________________ *I Heart* my Husband - I can't think of anyone I'd rather be in isolation with.**
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07-20-2009, 05:09 PM	#6
Morrigoon I throw stones at houses Join Date: Jan 2005 Location: Location: Location Posts: 9,534	Ingredients: 1 box Kraft Macaroni & Cheese 2 Tbsp butter Milk, to taste (about 1/4 cup) 1-2 sprigs fresh rosemary, leaves stripped from woody stems (toss stems) 1 clove fresh garlic, chopped or minced finely Prepare macaroni according to directions, but using amounts in ingredient list (1/2 normal amount of butter, a little more milk). As you are mixing pasta & sauce, add in rosemary and garlic. *** Or... Cook a box of Barilla elbows (macaroni, of course), mix in Velveeta (cut into 1" cubes for easier melting). Add milk sparingly if needed. Done. Hard, no? __________________ http://bash.org/?top "It is useless for sheep to pass a resolution in favor of vegetarianism while wolves remain of a different opinion." -- William Randolph Inge
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07-20-2009, 06:01 PM	#7
Not Afraid HI! Join Date: Jan 2005 Posts: 17,108	I have never made Mac and Cheese. But, when I do eat it, it has to have truffles or truffle oil in it.
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07-20-2009, 06:17 PM	#8
bewitched 101% Yummy! Join Date: Apr 2005 Location: I know Kung Fu. Posts: 1,413	7 tablespoons unsalted butter 1/4 cup plus 2 tablespoons all-purpose flour 4 cups milk 1 1/2 teaspoons dry mustard 1/8 teaspoon cayenne, or to taste 1 pound elbow macaroni 3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces) 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces) 1 cup fresh bread crumbs Preheat oven to 350°F. and butter a 3- to 4-quart baking dish. Melt 6 tablespoons butter over med-low heat. Add flour and cook roux, whisking, 3 minutes. SLowly add milk, whisking, continue whisking until it comes to a boil. Add mustard, cayenne, and salt and pepper to taste and simmer, whisking occasionally, until thickened (about 2-5 minutes). Cook macaroni. Stir together macaroni, sauce, Cheddar, and 1 cup Parmesan. Put it in the buttered dish, evenly distributed. In another bowl, stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni mix. Cut remaining 1 tablespoon butter into bits and scatter over topping. Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbly. Of course, the simpler route (and my favorite) is elbow macaroni with milk and Velveeta added to it. __________________ ~Whitney Wondering about the future of Ellington Woodard's punk@ss sh!t.
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