do you have a fab mac and cheese recipe?

[Anonymous]

This is one of approximately 4 things my daughter will eat, so I'd like to make it myself with nicer ingredients. I have tried a couple recipes and the texture has never been right. I'd love to borrow someone's recipe if they have a good one! Thanks.

[Anonymous]

I melt butter, add flour - let cook a few minutes.

Add milk and beatwith spatula, keep adding milk.

Once you have a good sauce throw in shredded cheese, salt, pepper, ect.

[Anonymous]

that's similar to what I've done in the past...what are the amounts you use? I think that's where I'm going wrong

[Anonymous]

one pound of macaroni cooked. 2 cups of shredded cheddar cheese. One can of tomato soup. One can of milk. Mix well and put into a baking dish. Sprinkle with bread crumbs. Dot the top with butter. Bake about 45 minutes at 350. I make this for every party and every pot luck because if I don't people are disappointed. Can't take credit though for the recipe. Found it online.

[Anonymous]

I like Martha Stewart's recipe, but it's very rich: http://www.marthastewart.com/article/perfect-macaroni-and-cheese

[Anonymous]

My mom uses the traditional James Beard recipe. It's amazing - and once you get the technique down you can start playing with it to make it your own.

I just googled it, for instance, and saw that he used heavy cream - my mother uses milk.

http://www.bigoven.com/101953-James-Beards-Mac-and-Cheese-recipe.html

[Anonymous]

Anonymous wrote:My mom uses the traditional James Beard recipe. It's amazing - and once you get the technique down you can start playing with it to make it your own.

I just googled it, for instance, and saw that he used heavy cream - my mother uses milk.

http://www.bigoven.com/101953-James-Beards-Mac-and-Cheese-recipe.html

Me again - if you use this recipe make sure you use sharp white cheddar. My mom also adds a bit of nutmeg and toasts buttered breadcrumbs on top. Fattening but delicious. My kids die for this - ever since they had it they won't touch any mac and cheese from a box.

[Anonymous]

Yum, we are having mac n cheese tomorrow....

[Anonymous]

I heat the milk for the cheese sauce in the microwave with a clove of garlic, some thyme and a shake or two of mustard powder. Whisk into the roux, heat until it coats the back of a wooden spoon, then add a couple handfuls of grated cheese and pour it over the boiled macaroni.

[Anonymous]

I LOVE this recipe from the foodnetwork. I wouldn't say it's healthier or anything (because it incorporates bacon and onions!). Maybe you could mix some spinach or broc. in to introduce some more veggies?

http://www.foodnetwork.com/recipes/tyler-florence/mac-n-cheese-with-bacon-and-cheese-recipe/index.html

[Anonymous]

related question - what protein does everyone serve with mac and cheese? I used to mix browned ground beef in with it, but that's not a huge hit with dh. thanks!

[Anonymous]

The BEST mac n cheese ever. This is my MIL recipe and I am asked to make it at least once a month. I've made it twice so far this month.

Boil one box of elbows. I like Barrilla pasta. Drain and return to the pot.

Shred an entire block of extra sharp Cracker Barrel cheese - or 10 oz. of your cheese of choice.

Meanwhile, melt 1/4 cup butter (1/2 a stick) over med-high heat.
Once melted, at 1/4 flour.
Add S&P to taste - I generally don't at any extra salt but I add about 4 grinds of freshly cracked black pepper.
Stir, stir, stir until it gets slightly brown and "nutty" smelling.
Remove from heat. Add 2 cups milk. I've used everything from whole to skim and it all works well.
Return to heat and stir continuously until it starts to get thick, like pudding. Takes about 3 minutes.
Turn off heat. Add all of the shredded cheese. Again, I've used tons of different types. Cracker Barrel 2% works great, and with 1% or 2% milk, it saves a gazillion calories.
Stir until cheese is completely melted and incorporated, and then pour over macaroni.

You can add some additional flavor with a 1/4 tsp of dry mustard too (add at the black pepper stage) but I omit this because my little guy doesn't like it.

To reheat leftovers, add to a skillet with a small splash of milk and heat until cheese melts. If you don't do it this way - if you just nuke it - the cheese sort of breaks and gets icky looking. Still tastes good, but not attractive.

Enjoy. Super duper yum.

[Anonymous]

We add edamame to it for our kids!

[Anonymous]

Anonymous wrote:related question - what protein does everyone serve with mac and cheese? I used to mix browned ground beef in with it, but that's not a huge hit with dh. thanks!

Actually the pasta and cheese should provide a good amount of protein. Sometimes I have grilled/skewered chicken on the side with peas as the veggie.

[Anonymous]

'Instant' mac & cheese in our house is melted cream cheese, splash of milk, cheddar cheese, combined & melted over med. low heat, then poured over boiled pasta (or shiritaki noodles).