When you make homemade Mac and cheese...

[Anonymous]

Two cups of cheese? It seems like that would make a pretty ry mac and cheese.

My recipe is bomb!! I use 4 cups of sharp cheddar, 1 cup of mozzarella, and 1 cup of gouda. I use 1 1/2 cups of milk and 2 1/2 cups of half and half.

I've tried several recipes but always come back to this one. My secret ingredient is I add 1/8 tsp of nutmeg. Also, once it's done baking I put it under the broiler for a few minutes to make the top a bit crusty. You're welcome.

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

[Anonymous]

Anonymous wrote:The recipe I used from serious eats was 12 oz cheese, 2 cups milk, 2 T butter/2T flour roux.

This is what I use as well and it's always been great. I will add some extra cheese on top because my family prefers cheese on top versus breadcrumbs.

[Anonymous]

Anonymous wrote:I use two pounds of pasta, two cans of tomato soup, two cans of milk and a lot of cheese. I sprinkle the top with breadcrumbs then pour a stick of melted butter over the top to make the breadcrumbs crunchy. Sometimes I’ll throw in ham and broccoli so I don’t have to make anything else for dinner.

This sounds disgusting and unhealthy

[Anonymous]

Anonymous wrote:I use two pounds of pasta, two cans of tomato soup, two cans of milk and a lot of cheese. I sprinkle the top with breadcrumbs then pour a stick of melted butter over the top to make the breadcrumbs crunchy. Sometimes I’ll throw in ham and broccoli so I don’t have to make anything else for dinner.

WTF? Tomato soup in mac and cheese? Isn't that more of a baked ziti type sitution you're making?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use two pounds of pasta, two cans of tomato soup, two cans of milk and a lot of cheese. I sprinkle the top with breadcrumbs then pour a stick of melted butter over the top to make the breadcrumbs crunchy. Sometimes I’ll throw in ham and broccoli so I don’t have to make anything else for dinner.

This sounds disgusting and unhealthy

I think that person is trolling. I don't know what that is, but it's not mac and cheese.

But also, mac and cheese is a pretty unhealthy dish.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I use two pounds of pasta, two cans of tomato soup, two cans of milk and a lot of cheese. I sprinkle the top with breadcrumbs then pour a stick of melted butter over the top to make the breadcrumbs crunchy. Sometimes I’ll throw in ham and broccoli so I don’t have to make anything else for dinner.

This sounds disgusting and unhealthy

I think that person is trolling. I don't know what that is, but it's not mac and cheese.

But also, mac and cheese is a pretty unhealthy dish.

I use healthy pasta (gluten free usually banza), and make the roux from scratch using organic ingredients. Sometimes I add roasted butternut squash puree to hide vegetables in it. It's delicious and to me that seems healthy.

[Anonymous]

My recipe is usually the rule of two.

Two tbps butter
Two tbps flour
Two cups milk
Two cups (plus) cheese

Adapt from there.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I use two pounds of pasta, two cans of tomato soup, two cans of milk and a lot of cheese. I sprinkle the top with breadcrumbs then pour a stick of melted butter over the top to make the breadcrumbs crunchy. Sometimes I’ll throw in ham and broccoli so I don’t have to make anything else for dinner.

This sounds disgusting and unhealthy

I think that person is trolling. I don't know what that is, but it's not mac and cheese.

But also, mac and cheese is a pretty unhealthy dish.

I use healthy pasta (gluten free usually banza), and make the roux from scratch using organic ingredients. Sometimes I add roasted butternut squash puree to hide vegetables in it. It's delicious and to me that seems healthy.

Sounds great but this is not a traditional mac and cheese.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I use two pounds of pasta, two cans of tomato soup, two cans of milk and a lot of cheese. I sprinkle the top with breadcrumbs then pour a stick of melted butter over the top to make the breadcrumbs crunchy. Sometimes I’ll throw in ham and broccoli so I don’t have to make anything else for dinner.

This sounds disgusting and unhealthy

I think that person is trolling. I don't know what that is, but it's not mac and cheese.

But also, mac and cheese is a pretty unhealthy dish.

I use healthy pasta (gluten free usually banza), and make the roux from scratch using organic ingredients. Sometimes I add roasted butternut squash puree to hide vegetables in it. It's delicious and to me that seems healthy.

Sounds great but this is not a traditional mac and cheese.

It's also not really that healthy. If you're going to eat mac and cheese, then eat mac and cheese.

[Anonymous]

Anonymous wrote:Two cups of cheese? It seems like that would make a pretty ry mac and cheese.

My recipe is bomb!! I use 4 cups of sharp cheddar, 1 cup of mozzarella, and 1 cup of gouda. I use 1 1/2 cups of milk and 2 1/2 cups of half and half.

I've tried several recipes but always come back to this one. My secret ingredient is I add 1/8 tsp of nutmeg. Also, once it's done baking I put it under the broiler for a few minutes to make the top a bit crusty. You're welcome.

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

I use 1:1:1 8 oz cheddar, mozzarella, and swiss (although for the kids I usually don't use as much swiss) and around 4 cups of milk, so similar to yours. I use a bit of mustard instead of nutmeg.

And I don't prefer mac and cheese with a roux so I use 2-3 eggs instead.

[Anonymous]

For 1lb of dry pasta, 16oz in the mornay, 8oz on top.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Two cups of cheese? It seems like that would make a pretty ry mac and cheese.

My recipe is bomb!! I use 4 cups of sharp cheddar, 1 cup of mozzarella, and 1 cup of gouda. I use 1 1/2 cups of milk and 2 1/2 cups of half and half.

I've tried several recipes but always come back to this one. My secret ingredient is I add 1/8 tsp of nutmeg. Also, once it's done baking I put it under the broiler for a few minutes to make the top a bit crusty. You're welcome.

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

I use 1:1:1 8 oz cheddar, mozzarella, and swiss (although for the kids I usually don't use as much swiss) and around 4 cups of milk, so similar to yours. I use a bit of mustard instead of nutmeg.

And I don't prefer mac and cheese with a roux so I use 2-3 eggs instead.

I’m the person you quoted; yours sounds yummy too. I might try adding some Swiss the next time I make mine.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Two cups of cheese? It seems like that would make a pretty ry mac and cheese.

My recipe is bomb!! I use 4 cups of sharp cheddar, 1 cup of mozzarella, and 1 cup of gouda. I use 1 1/2 cups of milk and 2 1/2 cups of half and half.

I've tried several recipes but always come back to this one. My secret ingredient is I add 1/8 tsp of nutmeg. Also, once it's done baking I put it under the broiler for a few minutes to make the top a bit crusty. You're welcome.

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

I use 1:1:1 8 oz cheddar, mozzarella, and swiss (although for the kids I usually don't use as much swiss) and around 4 cups of milk, so similar to yours. I use a bit of mustard instead of nutmeg.

And I don't prefer mac and cheese with a roux so I use 2-3 eggs instead.

I’m the person you quoted; yours sounds yummy too. I might try adding some Swiss the next time I make mine.

PP here. Now I'm ready for some homemade Mac and cheese. Thanks, PPs!

[Anonymous]

I still crave my mom’s stovetop Mac and cheese where she would just add slices of white American in with milk and the cooked pasta, all eyeballing

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Two cups of cheese? It seems like that would make a pretty ry mac and cheese.

My recipe is bomb!! I use 4 cups of sharp cheddar, 1 cup of mozzarella, and 1 cup of gouda. I use 1 1/2 cups of milk and 2 1/2 cups of half and half.

I've tried several recipes but always come back to this one. My secret ingredient is I add 1/8 tsp of nutmeg. Also, once it's done baking I put it under the broiler for a few minutes to make the top a bit crusty. You're welcome.

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

I use 1:1:1 8 oz cheddar, mozzarella, and swiss (although for the kids I usually don't use as much swiss) and around 4 cups of milk, so similar to yours. I use a bit of mustard instead of nutmeg.

And I don't prefer mac and cheese with a roux so I use 2-3 eggs instead.

I’m the person you quoted; yours sounds yummy too. I might try adding some Swiss the next time I make mine.

PP here. Now I'm ready for some homemade Mac and cheese. Thanks, PPs!

Same. Gotta do Mac and cheese tomorrow. My kids thank you, OP!