Does anyone have a good Macaroni and cheese recipe?

Posted on: Tue, 12/11/2001 - 11:35am
Cindia's picture
Joined: 06/05/2001 - 09:00

Help! I am ready to give up! My family loves Macaroni and cheese and I can't seem to be able to find a recipe that works no matter how hard I try. Our favorites are the Clifton's Cafeteria and Roscoe's House of Chicken and Waffles. It is cheesy, with browned cheese kinda crusty on top, no Velveeta, just great.

I have tried so many times and it never comes out right! Sometimes it comes out lumpy. In slow cooker it burns and separates. It is too eggy like a souffle. Too much mustard. Yuccky Velveeta. Made white sauce and added cheese and it separated.

Does anyone out there have a tried and true recipe that they could share with me? I hate to rely on the Kraft Blue box forever. I crave the homemade stuff.
Thanks a million in advance!

[This message has been edited by Cindia (edited December 11, 2001).]

[This message has been edited by Cindia (edited December 11, 2001).]

Posted on: Wed, 12/12/2001 - 1:00am
smack's picture
Joined: 11/14/2001 - 09:00

Macaroni & Cheese
-2 tbsp butter
-1/4 cup flour
-1 1/4 cup milk
-1 1/2 cup grated cheddar cheese
1 tsp mustard (opt)
Sauce- Heat butter in pan, remove from heat.
Whisk in flour. Cook 2-3 min. stirring till dry. Remove from heat. Gradually blend in liquid. Bring to boil stirring constantly and add grated cheese.
Use whatever noodles you like!
You can add Ritz crackers crumbs with butter mixture for top and favourite spices, I use this as a start and you can add anything you like to add flavour.
P.S.-You can use any cheese you like as well, White Cheddar, Old cheddar, Montery Jack, Is all good.
Green onions, bacon, the possibilities are endless!
-If you do use a topping with cracker crumbs bake it in the oven for a bit, I am a no recipe cook, I do everything from scratch. I have gotten so good at pasta that I don't read from recipes anymore so I dug this up so you could at least start experiementing with the sauce part of it. Just whisk a lot and you should avoid lumps, don't add flour to milk, add flour to bubbling butter and whisk then gradually add milk or cream (richer)
[This message has been edited by smack (edited December 12, 2001).]

Posted on: Wed, 12/12/2001 - 8:29am
Corvallis Mom's picture
Joined: 05/22/2001 - 09:00

We have found that for the "white sauce method" given above (although cornstarch is my thickener of choice [img][/img] ), using sharp cheddar and mustard will probably give you the "richest" (most old fashioned?) taste.
Yummm!! [img][/img]

Posted on: Fri, 12/21/2001 - 10:17am
Jodi's picture
Joined: 10/28/2000 - 09:00

I make a white sauce also (with flour, oleo and milk). Once it is thickened, I add velveta - I think it melts smoother than shredded cheddar. Add a little salt and pepper and pour it over the noodles and bake. Once in a great while it will separate, but not very often. I get lots of copliments on it. I just took it to a family Christmas party where there was lots of young kids and the dish was scraped clean.

Posted on: Thu, 01/10/2002 - 10:19am
anonymous's picture
Joined: 05/28/2009 - 16:42

Hey Smack! I had to let you know that I thought this mac cheese recipe was fabulous. I've made homemade stuff in the past that, like Cindia, tasted bland or just plain awful. My daughter said, "I love it!" and my picky daughter even ate it. She did not want to admit she liked it. My husband, the super food critic, liked it too. Next time, I'll use sharp cheddar like Corvallis Mom suggested along with some mustard and less salt. One teaspoon was too salty this time.
Thanks for the recipe!

Posted on: Tue, 01/15/2002 - 8:56pm
anonymous's picture
Joined: 05/28/2009 - 16:42

I made the changes and it's absolutely delicious!

Posted on: Sun, 01/20/2002 - 6:31am
anonymous's picture
Joined: 05/28/2009 - 16:42

I just thought of something. What kind of cheese do you use? Is it the packed, already shredded cheese? There is some type of anti-caking agent in the ones I have read. Perhaps that causes a lumpty texture...I don't know. When I made this recipe, I used a block and shredded it myself.

Posted on: Sun, 01/20/2002 - 9:52am
Cindia's picture
Joined: 06/05/2001 - 09:00

Well, I used extra sharp Cheddar block cheese. Someone suggested that maybe the heat was too high causing the separation. I'm not sure. Thank you to everyone who answered my call for help. I plan to try again soon with the suggestions I have gotten here. Thanks!
[This message has been edited by Cindia (edited January 20, 2002).]
[This message has been edited by Cindia (edited January 20, 2002).]

Posted on: Tue, 02/12/2002 - 1:45pm
anonymous's picture
Joined: 05/28/2009 - 16:42

I know it's been a while since you posted this original message but I'm new.
My family (my pickiest eater is my hubby) likes the mac & cheese recipe from the Betty Crocker cookbook. If you don't have one let me know and I can send it.
The recipe calls for onions which give it a little kick (hubby likes it without) The sauce thickens upon standing or bake it like the recipe says and it gets thicker. I usually add more noodles and serve it from the stove-not baked.

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