Grandmas Macaroni And Cheese Recipe 425 Food

KEVIN'S GRANDMA'S MAC

Steps:

• For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
• Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
• Preheat the oven to 350 degrees F.
• For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
• Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.

GRANDMA'S MACARONI AND CHEESE

Steps:

• 1. Cook macaroni as directed. Drain well. Layer pasta, spices,onion,cheese. Ending with the cheese on top. Make 2 layers.
• 2. Fill milk to top of pan (Large casserole or 9x13"pan) that has been greased.Bake uncovered, unless it gets too brown for you (the crust is the best part!)
• 3. Bake on cookie sheet to avoid drips. Bake 350'F for 1-2 hrs. Til milk is all evaporated except for the solids.(It should look a bit like cottage cheese) ****All the measurements are estimated. We,like many, cook by feel!****

GRANDMA'S BAKED MACARONI AND CHEESE

Steps:

• In saucepan, melt butter.
• Remove from heat; blend in flour & salt.
• Add milk; heat, stirring constantly until sauce thickens a little and is smooth.
• Add 3 C cheese, heat until melted.
• Combine macaroni & sauce in casserole pan.
• Top with remaining cheese.
• Bake in oven at 350 degrees for 30 minutes or until top of casserole is golden brown.

GRANDMA'S BEST MAC & CHEESE

Steps:

• In a saucepan, melt butter.
• Stir in the flour, salt, mustard and pepper until smooth; gradually add milk.
• Bring to a boil; cook and stir for 1 minute or until thickened.
• Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted.
• Fold in macaroni.
• Pour into a 1-quart baking dish coated with nonstick cooking spray.
• Bake, uncovered, at 350 degrees Fahrenheit for 10-15 minutes or until bubbly.

GRANDMA'S MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Cook macaroni according to package directions; drain and place back into pot. Stir in remaining ingredients except reserved cheese.
• Pour mixture into prepared baking dish and sprinkle with reserved cheese. Bake 35 to 40 minutes, or until heated through.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

GRANDMA'S FAMOUS MACARONI AND CHEESE

Steps:

• NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
• INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
• ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
• IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
• RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
• STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
• POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
• SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
• BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
• SERVE and enjoy.

GRANDMA'S SOUTHERN MAC AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
• Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
• Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

GRANDMOTHER'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

GRANDMA'S MAC AND CHEESE

Steps:

• In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni., Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until bubbly.

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

GRANDMA'S MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook the pasta al dente to package directions. Drain.
• In a 3-quart casserole dish layer macaroni, juice, salt, pepper, and cheese. Be sure to get the edges and corners with the juice.
• Repeat layers until casserole is full, ending with cheese.
• Bake at 350 degrees until cheese is melted through and top begins to brown.