MOM'S EXTRA SHARP MAC AND CHEESE
My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for.
Provided by AcadiaTwo
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 400 degrees F.
- In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
- Cover macaroni with cheese evenly.
- Layer another 1/2 a cup of of macaroni on top of the cheese.
- Cover macaroni with cheese evenly.
- Layer another 1/2 a cup of of macaroni on top of the cheese.
- Add the milk.
- Cover macaroni and milk with cheese evenly.
- Bake for 20 minutes.
- Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
- Warning: HOT, let cool for 5-10 minutes before serving.
- Enjoy!
GRANDMA'S HOMEMADE MACARONI AND CHEESE
My Grandmother's delightful and VERY TASTY recipe for macaroni in cheese, which is FAR better than the kind right out of the box. Our whole family enjoys this recipe, especially the kids. She often has to make twice the recipe to satisfy just my grandpa and uncles!
Provided by Kat11274
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni until soft.
- Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each).
- Mix salt, pepper, eggs and milk together.
- Pour into layered macaroni & cheese, until filled at the top (or until it is gone).
- Sprinkle w/ paprika on top.
- Place in oven, Bake at 350 degrees for about 45 minutes (covered).
- Enjoy!
GRANDMA'S MACARONI AND CHEESE
What makes Grandma's Macaroni and Cheese so special? Well, besides the fact that it reminds us of all the love we get from Grandma, it's also full of extra-cheesy yumminess. This homemade macaroni and cheese even has one surprising ingredient that makes it even better!
Provided by Ginsburg Enterprises
Categories Pastas
Number Of Ingredients 8
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.
KEVIN'S GRANDMA'S MAC
Provided by Sunny Anderson
Time 50m
Yield 4 servings
Number Of Ingredients 8
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.
EXTRA SHARP MACARONI AND CHEESE
We love creamy, tangy macaroni and cheese, so I was on a quest to create the perfect recipe. After experimenting with several different sauces, this one has fit the bill for us! Cooper sharp, extra sharp cheddar and my secret ingredient, sour cream, gives this mac and cheese the perfect tang we've been looking for!
Provided by Kialono .....
Categories Pasta Sides
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Prepare macaroni according to package, cooking about 1 minute less than it calls for. Drain and place in a 13 x 9 baking dish which has been sprayed with non-stick cooking spray.
- 2. In a heavy, large sauce pan, melt butter over medium heat. Add the flour, salt and pepper (about a pinch each) and let it sit for about 90 seconds so the flour cooks. Stir with a whisk until the flour is smooth, about 1 minute. Add the milk, slowly at first, to incorporate, whisking quickly. Add the sour cream (it will look lumpy). Whisk frequently until it just about boils, being careful not to let it boil. Add the cheeses, starting with the cooper sharp, a few slices at a time and whisk until incorporated. Add 2 cups of grated cheddar and the tiniest pinch of fresh, grated nutmeg. Don't boil, just whisk until the cheeses are melted and the sauce becomes smooth.
- 3. Pour the sauce over the macaroni (I use all of it because we like it very creamy. If you like a custard-y consistency, leave a little sauce out). Stir the sauce until the macaroni is covered. Top with the remaining 2 cups of grated cheddar. Do not cover. Cook in a 350 degree preheated oven for 45 minutes until it's bubbling. ENJOY!
GRANDMA'S RICH MAC & CHEESE
Make and share this Grandma's Rich Mac & Cheese recipe from Food.com.
Provided by sassybee
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix milk, butter, salt, pepper, eggs, and 1 c.
- grated cheese to macaroni.
- In a greased baking dish, layer macaroni and remaining cheese.
- Bake at 350 for 30 minutes.
GRANDMA'S MACARONI AND EXTRA SHARP CHEESE
I have been trying to figure out my grandmother's mac n cheese recipe for several years since the recipe she left me had no measurements and very vague instructions. I think I finally got it! It is made with only Extra Sharp Cheddar which gives it a different taste than the normal mac n cheese. It is saucy and not stringy and moist not dry! You won't be disappointed
Provided by Leahcooks
Categories High Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut up blocks of cheese into small cubes.
- Combine cheese, butter and milk into a sauce pan on VERY LOW heat.
- Stir frequently with a wooden spoon for 30 minutes until completely melted (the sauce should be runny, not stringy, lowest heat possible will ensure this).
- Boil picolini (or any noodles you prefer) until tender and drain (do not rinse).
- When noodles are drained and sauce is finished, stir together and place in a large baking dish.
- Broil on high in the oven until velveeta is brown on top.
Nutrition Facts : Calories 400.5, Fat 27.8, SaturatedFat 17.4, Cholesterol 101.6, Sodium 672.1, Carbohydrate 17.1, Fiber 0.6, Sugar 3.2, Protein 20.6
OLD SCHOOL MAC N' CHEESE
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.
Provided by Collette Duck
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large 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.
- Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
- Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
- Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
- Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
- Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g
GRANDMA'S FAMOUS MACARONI AND CHEESE
My late paternal grandmother's great recipe for macaroni and cheese with sharp cheddar cheese and a buttered breadcrumb topping.
Provided by The Spice Guru
Categories Cheese
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 518.1, Fat 29.5, SaturatedFat 18.1, Cholesterol 84.7, Sodium 908.8, Carbohydrate 41.3, Fiber 1.7, Sugar 5.9, Protein 21.5
GRANDMA'S SOUTHERN MAC AND CHEESE
This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.
Provided by Rhett Towles
Categories Side Dish
Time 48m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g
GRANDMA'S MACARONI AND CHEESE RECIPE - (4.2/5)
Provided by á-46334
Number Of Ingredients 8
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.
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