Best Macaroni and Cheese recipe?

[mrsfromage]

Anyone have a really good one?

[KarenS]

I really like Alton Brown's one. DH likes *really* cheesy mac n cheese, so I actually use a full pound of cheese in it, instead of just 12 oz.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

[laura]

That's the recipe we use, also. The panko breadcrumbs are my favorite part.

[mom_to_zoe]

I like Barefoot Contessa's recipe, but I mostly just wing it. I slightly undercook one pound of pasta -- I often use penne or ziti, not just macaroni. Then, for the sauce, I melt about 4 TB of butter and whisk in an equal amount of flour and cook whisking constantly over low heat for 3-5 minutes to make a roux. Meanwhile, I have heated up about 3 cups of milk. Then I add the hot milk to the roux and cook over low to medium heat, stirring constantly until it thickens, maybe about 5 minutes. I add some worstchershire sauce and a pinch of nutmeg for flavor, plus salt and pepper. Then I add the grated cheese, maybe a pound or so. I like a mix of cheddar and gruyere. Stir the mixture together until cheese melts. Then add the cooked pasta and pour into a buttered casserole dish and bake at 350 for 20-25 minutes. I sometime spinkle a little paprika on the top for color. Or I add sliced tomatoes at the end and broil for a few minutes. Or add diced ham to the dish for a heartier meal.

[msnicolea]

I third the AB recipe--it is cheesy perfection!

[jimmysgirl424]

See, these recipes are the kind I loooove for mac and cheese. But DH hates anything that isn't the regular ol' Kraft Mac N Cheese out of the box. In other words, he prefers the powdered cheese version! Whats up with that??? :rolleyes:

[Rose]

I can't search right now but Martha Stewart's is the best! Check her website.

[irish74]

I love the recipe in Joy of Cooking for stovetop mac & cheese. Oh so cheesy & good.

[Jen309]

Is the AB one like grandma's mac and cheese (Like the kind you get at Cracker Barrell)? I LOVE that stuff... It's the whole reason I go to any given family reunion... someone always brings it! :)

[Katie&Micah]

Jen309,

My husband used to cook at cracker barrel a looooonggggg time ago. I'll have to ask him if he remembers how they made their mac and cheese and post it here. I love it too!

[alibaba]

I'm gonna attempt to make the Alton Brown's recipe tonight. This is my first attempt at making homemade mac and cheese. DH is not a fan of the box stuff so I thought I tried from scratch.

I have a silly question though....what is panko bread crumbs? I've never heard of them. Do I find it next to the regular bread crumbs?

Thanks!

[Missy2U]

I have a silly question though....what is panko bread crumbs? I've never heard of them. Do I find it next to the regular bread crumbs?

Thanks!

They're japanese bread crumbs. For deep frying, they are simply the best! Just to make sure, I just called my Dominick's - the customer service folks said they're with the oriental food - NOT by regular bread crumbs.

[alibaba]

Thank you so much Missy2U for telling me! I'd be in the food store forever looking for them! :D

Can't wait to see how it turns out!

[Lizard]

I LOOOOOVE Cracker Barrel's mac and cheese, and haven't been able to fully recreate it. I'll have to try AB's recipe and see if it's similar... yummers.

[Katie&Micah]

Lizard..

My husband just told me Cracker Barrel's mac and cheese is just milk, velveeta, pepper, salt and noodles. I would have thought it was a bit more complex than that.. but apparantely not..

[Byrd's Boogie]

This is Patti Labelles recipe, I got it from Oprah's website. It has a lot of ingredients, but is VERY good! I won't post the nutritional info ;)

INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

[chefker]

Mmm, Alton Brown's recipe sounds divine. I'll have to try that one sometime (and I do love panko bread crumbs!)


My stand-by mac & cheese recipe is this one from Cook's Illustrated. Very creamy & tasty. I've made this with Pepper Jack cheese too, instead of plain Monterey Jack, and it's reallly good.



CLASSIC MACARONI AND CHEESE
Serves 6 to 8 as a main course or 10 to 12 as a side dish

It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.


Bread Crumb Topping

6 slices (about 6 ounces) good-quality white
sandwich bread, torn into rough pieces

3 tablespoons cold unsalted butter, cut into
6 pieces

Pasta and Cheese

1 pound elbow macaroni

1 tablespoon plus 1 teaspoon salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

11/2 teaspoons powdered mustard

1/4 teaspoon cayenne (optional)

5 cups milk (see above note)

8 ounces Monterey Jack cheese, shredded (2 cups)

8 ounces sharp cheddar cheese, shredded (2 cups)



1. For the Bread Crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the Pasta and Cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broilersafe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

[DiscoDiva]

See, these recipes are the kind I loooove for mac and cheese. But DH hates anything that isn't the regular ol' Kraft Mac N Cheese out of the box. In other words, he prefers the powdered cheese version! Whats up with that??? :rolleyes:
Hey, I loooooooove plain old Kraft Mac N Cheese from a box - it's my favorite too!

[chefker]

Hey, I loooooooove plain old Kraft Mac N Cheese from a box - it's my favorite too!


I admit, I'll eat the box stuff too from time to time!

Don't forget the Stouffer's frozen mac & cheese--that one's good too, when I'm feeling too lazy to cook! :)

[LynzeyAHL]

I got a funky fun something different mac & cheese one

1 box noodles under cooked and drained
2 jars of queso cheese
1 can of drained rinsed black beans
1 can drained corn
*add chicken if you want*
2 cups (8oz) shredded
mix it bake it brown and bubbly YUM

its fast, tastes great, freezes well (assemble it wrap your pan in syran wrap to make it air tight then two layers of tin foil to keep the freezer burn off and it will hold for a month just thaw on the counter and bake) , and stays creamy

[mayham]

I second the Barefoot Contessa recipe, excellent mac & cheese!

I recently tried the Alton Brown recipe (on recommendation of this thread) and thought it was pretty good, but I think I still like the taste of the Barefoot Contessa m&c. I did LOVE the panko bread crumbs, though, and will use those going forward for a mac and cheese topper.

[Annabelle]

My husband loves Mac and Cheese. His mom made the best and unfortunately passed away many years ago - before I got the recipe. I've tried Chefker's recipe and he swears it's just like his mom made. Thanks Chefker, it's very yummy.

[JRPAGV]

Bump

[KGif]

Sooooooo good!

The Lady's Cheesy Mac

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk



Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

[shellbell516]

I saw this one on Martha Stewart. It's very yummy, but makes a lot.

http://a444.g.akamai.net/7/444/703/20060224170034/www.marthastewart.com/static_html/tv/martha/shows/cat21453/1103_recipe_macncheese.jpg

Macaroni and Cheese with John Legend


4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
Two (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
Two (8-ounce) packages extra-sharp cheddar cheese, grated
One (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

1. Preheat oven to 375°. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

[DallasLady]

Sooooooo good!

The Lady's Cheesy Mac

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk



Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

This is how I do mine. It's way easier than making the cheese sauce and comes out just as good.

[LDS Angel 19]

As the title states, I'm looking for a good baked macaroni and cheese recipe. I googled it and found a bunch, but it's hard to just randomly try something without any sort of review ya know?
Ideally, I should just call up my ex. His mom made the BEST baked mac and cheese I have ever tasted. A bunch of diffrent kinds of cheese, and it was one of those things you could keep in the fridge and eat for days.... mmmm.

Anyway, since I haven't talked to my ex in years and I know he'd be less than thrilled to hear from me :rolleyes:, it's up to you ladies to help me out. Thanks!

ETA: I looked around a bit and didn't see a thread on this yet, but if one already exists, you can just point me in that direction!

[Hello Kitty]

I've wanted to try the Patti Labelle Mac & Cheese recipe in this thread (http://www.constantchatter.com/forum/showthread.php?t=6446&highlight=mac+cheese) but haven't quite had the guts to do so.

[vancouvergirl]

Check out the Ina Garten thread: http://www.constantchatter.com/forum/showthread.php?t=29339 I just posted her mac & cheese recipe for you. Good luck, it will be great! :)

[lawyerlee]

Here is the recipe I use:

Baked Macaroni & Cheese

8 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 cups grated cheese (I like to use a combination of white cheddar, yellow cheddar, and gouda)
1 pound macaroni, cooked according to package directions
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

In a medium saucepan, heat the remaining 6 tablespoons butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Add salt, black pepper, dry mustard, and cayenne pepper.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Stir in 4 cups of the grated cheese. Combine macaroni and sauce. Pour into prepared casserole dish.

Sprinkle remaining 2 cups of grated cheese and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

[laura]

My husband makes the one from Alton Brown's "Good Eats" on FoodTV. It is so good, I request it frequently! I know you can find it on the FoodTV site.

[chefker]

I use this recipe from Cook's Illustrated. SO good.

And I've even gotten lazy a few times with the bread crumb topping, and used dried bread crumbs out of a can instead of making them fresh. Still delish. :)


CLASSIC MACARONI AND CHEESE
Serves 6 to 8 as a main course or 10 to 12 as a side dish

It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.


Bread Crumb Topping

6 slices (about 6 ounces) good-quality white
sandwich bread, torn into rough pieces

3 tablespoons cold unsalted butter, cut into
6 pieces

Pasta and Cheese

1 pound elbow macaroni

1 tablespoon plus 1 teaspoon salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

11/2 teaspoons powdered mustard

1/4 teaspoon cayenne (optional)

5 cups milk (see above note)

8 ounces Monterey Jack cheese, shredded (2 cups)

8 ounces sharp cheddar cheese, shredded (2 cups)



1. For the Bread Crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the Pasta and Cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broilersafe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

[Adaya]

I've wanted to try the Patti Labelle Mac & Cheese recipe in this thread (http://www.constantchatter.com/forum/showthread.php?t=6446&highlight=mac+cheese) but haven't quite had the guts to do so.

It's absolutely the best recipe I've ever made. You can only eat it once a year though because just looking at it add a couple of pounds to your thighs. Patti doesn't mess around!!

[rene']

The Lady's Cheesy Mac by Paula Deen

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20803,00.html?rsrc=search

I made this last weekend and it was awesome and really easy!

[LDS Angel 19]

Thanks for the quick replies ladies! I'm printing these out and heading to the grocery store tonight. :)

[jennylou]

I'll point my sister over here, she made a mac and cheese when she was here last and it was awesome. Just awesome.

[EJH]

I use my mom's recipe:

1lb elbow macaroni
1 can golden mushroom soup
1 can of milk
3 cups cheddar cheese (shredded)

Mix soup and milk until smooth. Turn off heat, add cheese, stir till blended.

Pour over cooked macaroni, stir, bake for 30 minutes on 350.

It's delicious!!!

[LDS Angel 19]

Oh, EJH, thanks for posting, you just made a light bulb go off in my head. My ex's mom's recipe had little chunks I couldn't identify at the time. But now I'm willing to bet it was mushrooms from mushroom soup! :)

[jennylou]

Michelle - here's the recipe that my sister uses:

http://www.marthastewart.com/page.jhtml?type=content&id=recipe2550046&search=true&resultNo=1

[EJH]

You're welcome, it's really delicious, IMHO (and DD loves, loves, LOVES it) :D

Erin

[Myra]

I use this recipe from Cook's Illustrated. SO good.
Love this one. It's even better with cornbread for the breadcrumbs.

[eli1126]

This is probably a dumb question, but I wanted to make sure before I went ahead and did it. For the Paula Deen recipe, could I put a breadcrumb topping on it without ruining it? The recipe looks really simple and I have everything here for it, but I love the breadcrumb topping on homemade Mac & cheese. TIA!

[phoenics]

The way I make mac and cheese is really, really simple.

I boil the macaroni - put some evaporated milk in a pot, and then slowly add cheese (shredded).. But I use all manner of cheeses - the creamier the better. Everyone loves it. I use six or so different cheeses - havarti, gruyere, cheddar (sharp and mild), colby jack... When I like to add a little spice, I use pepperjack. I'll have to try the greunster or whatever that was in patti labelle's mac and cheese.

[maplekitty]

This is my simple recipe:

Easy Homemade Creamy Mac & Cheese

Boil 2 cups of dry macaroni noodles.
Drain water.
Add 2 tbspn butter or marg (or just enough to make the noodle "wet")
Stir in 2 tbspn flour (or just enough to make the noodle "dry")
Por in enough milk until you can just see it below the top layer of noodles.
Continuously stir over low-med heat until creamy.
Add grated cheese (I like adding cheddar and parmesan cheese)
Stir all together until cheese has melted in and creamy.
Let sit for a few mins, and serve

[looch]

When I make baked mac and cheese, I start with a bechamel sauce and add the cheese to that so it melts smoothly. I like either straight up white cheddar or a combo of parmesan, fontina, pecorino romano and ricotta. Sometimes, I cover with a coating of buttered, toasted breadcrumbs, sometimes not, just depends if I have them or not.

Next time though, I might try to do it without making the bechamel.

[literati]

I just tried Patti's mac and cheese. It is sinfully excellent. I almost wish I didn't know how much butter I put in it so I could blissfully eat it in ignorance.

[Adaya]

I just tried Patti's mac and cheese. It is sinfully excellent. I almost wish I didn't know how much butter I put in it so I could blissfully eat it in ignorance.

Sinfully excellent is a good way to describe it. That's why I can only eat it once a year. :D

[Jill1228]

Best one...mine!

It is called Slap Yo Mama Mac N Cheese...so good you wanna slap you momma! i have been told not to come to gatherings without it

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese


Bake 40-45 minutes or until golden brown

[jenjen0713]

APhiJill - OMG, you are right this is the best one EVER! Loved it and my DH begs me to make it all.the.time now.

[motownmamma]

Best one...mine!

It is called Slap Yo Mama Mac N Cheese...so good you wanna slap you momma! i have been told not to come to gatherings without it



OMG...I made this to take to a friend who just had a baby, but I kept half for our dinner. It was amazing! Thanks. :D

[TenOClockBird]

Holy COW! That canNOT be good for you! But sheesh, it's gotta be good. I was looking for something to take to a Memorial Day gathering. I think I found a winner. Hope nobody actually slaps their mama. ;)

[lunaria]

Best one...mine!

It is called Slap Yo Mama Mac N Cheese...so good you wanna slap you momma! i have been told not to come to gatherings without it

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese


Bake 40-45 minutes or until golden brown

I had to bump this and give this recipe the props is deserves!!! It was AWESOME! Seriously... best I have ever eaten. Thank you for posting it:)

[phoenics]

I just discovered something else to make mac and cheese even better - use organic cheese if you can find it.

It's so much creamier and the taste is intense. I can't wait to try this. I harassed the farmer's market guy to make sure he'd be around the weekend before thanksgiving so I can get the cheese! LOL.

[phoenics]

Best one...mine!

It is called Slap Yo Mama Mac N Cheese...so good you wanna slap you momma! i have been told not to come to gatherings without it

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese


Bake 40-45 minutes or until golden brown

1) That sounds a lot like mine...

and

2) OMGosh - my friends just closed on a house in Mountain House!! Wow small world!

[KK812]

Best one...mine!

It is called Slap Yo Mama Mac N Cheese...so good you wanna slap you momma! i have been told not to come to gatherings without it

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese


Bake 40-45 minutes or until golden brown

Is there any way to make this similarly without the cheddar cheeses soup? I am trying to go more "natural" with my cooking. =)

[Ribbit]

Is there any way to make this similarly without the cheddar cheeses soup? I am trying to go more "natural" with my cooking. =)

Have you tried the Alton Brown recipe at the beginning of the thread? I'm another fan of that recipe, except I like to saute some jalepenos with the onions to make it spicy. It's a super easy recipe to make, too. :D Mmm....now I want some mac and cheese!