Answers to Everyday Questions : What is your best recipe for macaroni cheese?

What is your best recipe for macaroni cheese?

10 Responses to “What is your best recipe for macaroni cheese?”

1. ZACK NEEDS HELP, OR HERE TO HELP said :
   May 27th, 2010 at 12:50 pm

   THERE ARE SO MANY… TRY THIS OUT AND USE THE LINK, YOU WILL FIND IT HELPFUL I HOPE… YUMMY… 😉 THANKS..

   Macaroni to us, maccherone to an Italian mama, or plain pasta secca. Call it what you will but the tubes of hard pasta, when boiled and smothered in something cheesy become a much loved comfort food enjoyed all over the world.

   It’s not generally known where macaroni originated and the subject has been the cause of much disparity for centuries. Experts are confident that it was first prepared by the Arab nation in the century dot, but Romans, Greeks and Chinese also lay claim to inventing this tasty yet cheap and satisfying staple. Who cares who invented it and when? It’s here, and we love it!

   When I was small and ill, my mother would present the creamy cheese filled pasta cylinders with a happy face drawn in tomato sauce on it. The dish was never too hot and was always accompanied by a slice of fresh buttered white bread and a glass of chilled milk. The memory still makes me feel better on off days today, and needless to say my offspring enjoyed the same healing fare!

   Today, variations on the unpretentious macaroni cheese recipe are legion. However, if you have little ones at home who are not feeling up to the mark and won’t eat, try the macaroni and ketchup happy face. I always found my appetite for it, followed by a big hug goodnight from my mom!
   A TIP FOR GREAT MACARONI

   Yes, you have to plunge the macaroni into rapidly boiling, salted water and cook until al dente. We all know that. Also, a little olive oil or butter added to the water will prevent the pasta from sticking to the bottom, or each other. And don’t skimp on the salting dear! Well known tips.

   But, I am going to let you into a little secret that my mother in law, Elna Clayton, gave me years ago for preparing macaroni cheese with a difference.

   Instead of layering the macaroni and pouring the cheese sauce over each layer, drain all the macaroni, return to the warm pot and pour your cheese sauce into the pasta. Stir well, for about 3 to 4 minutes and allow to stand for about 15 minutes. This way the cheese sauce gets into all the tubes and oozes out deliciously between your teeth when you bite them. Nicer still is to stir crisply fried and chopped bacon (fat and rind removed) into the pasta and cheese, for a different taste experience.

   Oh yes, the remainder of the sauce should be poured over the top and sprinkled with fresh white breadcrumbs for an exceptional golden brown topping.
2. kkumanchik3 said :
   May 27th, 2010 at 1:40 pm

   1 Cup Chedder Cheese
   1 Cup Mozzarella
   1 3/4 Cup sour Cream
   3 Cups Heavy Cream
   2 Large eggs
   3 Cups Cooked Elbow Mac
   Fresh Bread Crumbs to top
3. Murray said :
   May 27th, 2010 at 2:39 pm

   I know that you said no internet recipes; however, the potluck mac and cheese that they made on America’s Test Kitchen or Cook’s Country TV looks ssssoooo good. The woman on that show is excellent. If you change your mind, go to http://www.americastestkitchen.com or cookscountrytv.com. You do have to register at each site, but it’s free.
4. oceanangel said :
   May 27th, 2010 at 3:20 pm

   yummy i love mac and cheese but i haven’t eaten it in ages it has too much fat and carbs in it.
5. big owl said :
   May 27th, 2010 at 3:32 pm

   Mine is mum`s baked macaroni with bacon .
   1/4 lb macaroni
   1/4 grated cheese
   3 stripes of bacon cut into 1/2 pieces
   3 eggs plus a pinch of milk
   pinch of milk
   cook the macaroni until tender 10 to 15 min
   strain the macaroni of the water.
   grease a bowl with butter
   layer the bowl with macaroni then a layer of cheese on top with the bacon pieces on top of the cheese.
   repeat the process until top of bowl.
   beat the 3 eggs with a pinch of milk added to it.
   pour contents all over the top.
   preheat oven to gad mark 6
   bake for 10 to 15 min until brown.
   take out of oven and let to cool then its ready to eat
6. girlie girl said :
   May 27th, 2010 at 3:41 pm

   I have a few different kinds i like to make. this one with the panko crust is probably my very favorite.

   elbow macaroni
   butter
   flour
   heavy cream
   black pepper
   Cheddar, shredded
   Romano, shredded
   Asiago, shredded
   and for the top i melt about 1 1/2 T of butter and add 1cups Panko (japenese) bread crumbs and bake at 400 for an hour or until the top is nice and toasty brown.
7. pinhed_1976 said :
   May 27th, 2010 at 4:34 pm

   take any mac & cheese recipe and use my secret….. top with crushed goldfish (the crackers, not real goldfish!) before baking
8. me me said :
   May 27th, 2010 at 4:44 pm

   8oz Macaroni
   4oz Butter/Marg
   4oz Pl.Flour
   3/4pt Milk
   4oz diced onion
   1 clove Garlic crushed
   4oz diced Smoked Bacon
   Salt, Pepper, Mustard Powder
   6oz Strong Cheddar Cheese – grated

   Boil macaroni in salted water until al dente. rinse with cold water, drain and place in ovenproof dish
   Melt butter, saute onions, bacon and garlic for approx 5 mins, add flour and cook further 2 mins, gradually add milk, add cheese and season to taste. Pour over macaroni, sprinkle with a little grated cheese and bake in oven for 30 mins, until bubbling and golden brown,
   The ultimate comfort food

   edit
   My friend tops hers with crushed cheese and onion flavoured crisps
9. joanne said :
   May 27th, 2010 at 5:26 pm

   add nutmeg to the sauce.

   we add things like leeks fried in butter with ham or bacon. stir it into the pasta/sauce mix and bake in the oven.

   also add fried mushrooms, onions, fried chorizo,left over roast chicken, chopped fresh tomatoes, spinach(one of my faves) stir in mascapone or ricotta. use stilton.

   have a look at what you have left over in the fridge…enjoy!

   my sauce recipe, handed down from my nan:

   heat gently 50g of butter.

   stir in slowly 2 tablespoons of plain flour.

   now do this a little bit at a time. add some milk, stir well to make a paste. add a little more and stir again. repeat until you have added 1 pint/550mls.

   return to heat and stir until it boils and thickens.

   remove from heat and add your choice of cheese.

   mix with pasta and bake 180oC for 30 mins.
10. danu said :
    May 27th, 2010 at 5:36 pm

    i cut my chedder by half and add smoked gouda and some smoked paprika….sooooo good!