Mac N Cheese Recipes

I'm addicted to the "Blue Box" (Kraft) mac and cheese... And I know you don't like that stuff, I was just stating a fact.

I just wanted to say that you're question made the cravings start up in my brain and tummy for "blue box" mac and cheese with cut up hot dogs in it... Damn you! ;)

here's plenty to check out. Allrecipes.com is the 1st place i go for recipes.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=baked%...

My husband loves velveeta in a box, don't know if they have it in your area but it comes with a pouch of cheese sauce instead of powder (which still sounds gross to me...) BUT I didn't even know mac and cheese came in a box till I went to college b/c mom always cooked it from scratch, but I learned that what she made was called macaroni cassarole (I'm from the south) so I don't know if this is exactly what you are looking for but this is her recipe with my suggestions in ()

1 box elbow macaroni, cooked
8 oz cheddar cheese, shredded (more cheese = more gooey goodness)
1 egg, scrambled
1 can evaporated milk
salt and pepper to taste
(italian seasonings and a fresh diced tomato or some frozen peas)

Mix 1/2 of the cheese, egg, milk, and salt&pepper together
In a bread pan layer macaroni (and tomato and peas), the other 1/2 of the cheese, macaroni
Pour cheese/milk/egg mix over top
Place a couple of pats of butter on top
Bake on 375 about 45 minutes or until egg is done

My Cheesy Macaroni

2 cups Macaroni noodles
1/2 cup grated Asiago
1/4 cup grated Parmesan
1/2 cup grared Mozzarella (this can be tough because Mozzarella is so soft)
2 Tbsp Olive Oil
Salt and Butter to taste.

Preheat over to 350.

Boil Macaroni until soft and drain.

As soon as you drain the noodles pour all of the ingredients into a nonstick pan and stir with a wooden spoon or silicone spatula until well mixed.

Add to a casserole dish, slat and pepper to taste, stir and serve.

My mom makes an awesome and pretty simple (and wholesome) mac & cheese. Layer cooked elbow mac and shredded extra sharp cheddar cheese in a buttered casserole dish.
Then, crunch up Ritz crackers and brown lightly in butter. Use these to top the cass.
Bake at 350 for abour 40 mins maybe....you'll know when it starts to bubble.
Seriously good stuff.

This is a great recipe. I have made it 2 times..

http://allrecipes.com//Recipe/creamy-macaroni-and-cheese/...

Homemade for me means from scratch, no box. So if you really want to do it without preservatives etc. Buy elbow macaroni, cook till tender, drain. Place back on stove with some butter/olive oil to simmer. Pour evaporated milk (enough to not let it be dry) over pasta. Add cornstarch and grated sharp cheddar cheese. Stir and let simmer until blended.

Go to FoodTV.com and look up Alton Brown's stove top mac and cheese. Really yummy and flavorful! And you don't bake it (my kids don't like the baked stuff).

For quick, we use Velveeta Shells & Cheese with the multi-grain pasta.

For homemade, I do this...
1 package of elbow macaroni (the small bag/box)
16 ounces of grated cheese (I like the Mexican style because it melts creamier and sometimes I use 24 oz.)
whole milk

Cook macaroni, drain.
In 9X13 pyrex spread a layer of the cheese
Layer with macaroni
cheese
macaroni
cheese

pour enough milk over top to fill to about 1/3 to 1/2 full on the sides of the pyrex dish

Bake at 350 until cheese on tops starts to brown.

My family loves it.

Over-the Rainbow Macaroni & Cheese

Ingredients:
*1 tbsp vegetable oil
*1 lb elbow macaroni
*88 Tbsp & I Tsp butter
*1/2 cup (2 oz) shredded Muenster cheese
*1/2 cup (2 oz) shredded mild Cheddar
*1/2 cup (2 oz) shredded sharp Cheddar (I usually double this and omit mild Cheddar0
*1/2 cup (2 oz) shredded Monterey Jack
*1 cup (8 oz)Velveeta, cut into small cubes
*2 cups half & half
*2 large eggs, lightly beaten
*1/4 tsp seasoned salt (I omit this and use ¼ to ½ tsp grated nutmeg instead)
*1/8 tsp fresh ground black pepper

Preheat oven to 350o. Lightly butter a 2 ½ quart casserole. Bring a large pot salted water to a boil. Add oil, then macaroni. Cook till tender (just) about 7 minutes. Don’t overcook. Drain well. Return to pot.
In small saucepan, melt 8 tbsp butter, stir into macaroni. (Or you can just put butter cut into small pieces into hot drained macaroni, and it will melt. Stir in the Velveeta. After butter is melted, and Velveeta is nearly so, add the eggs and half & half. Mix the shredded cheeses in a separate bowl, and at 1 ½ cups of the mixture to the macaroni mixture. Season with salt, pepper, and nutmeg. Transfer to casserole and sprinkle with remaining ½ cup shredded cheese and dot with remaining Tbsp of butter.
Bake until bubbling around edges, about 35 minutes. Serve hot.

This is absolutely fabulous, from Patty LaBelle's cookbook. It is well worth tracking down the extra cheeses. I use all sharp chedder, no mild. Whole wheat macaroni makes it healthier. My kids love this, as do my husband and I.

Velveeta...we use the 'Light Velveeta'. Cook pasta, drain, while draining, cut about 1/4 - 1/3 of the velveeta block up into smaller cubes or pieces so they'll melt easy. Put about a whopping serving spoon of butter (also 'light butter' version) and enough milk (also low fat or skim for us) to make it saucy & not stick to hot pan & stir till all is blended then mix pasta in w/it. It's kinda tricky getting the right flavor & consistancy but w/practice, you'll know how much each time but I like mine to be less 'cheesy' tasting so I try to gauge on that. For a switch, add chopped ham or leftover baked ham pieces mixed in w/the mac 'n cheese....yummmy! Hope this helps!

try the recipe on the kraft velveeta cheese box my kids like it better than boxed stuff! L.:)

This is an old-fashioned baked macaroni and cheese, made with Cheddar cheese, milk, and an egg.

Ingredients:

8 ounces elbow macaroni
1 1/2 to 2 cups shredded Cheddar cheese
3 tablespoons butter
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup milk
1 egg
1/2 to 1 cup buttered fresh bread crumbs

Preparation:

Boil macaroni in salted water, following package directions. Drain under running cold water. Cover bottom of a 2-quart baking dish with layer of macaroni, a layer of cheese, bits of butter, salt and pepper.
Continue layers until all ingredients are used, ending with a cheese layer.

Whisk milk and egg together, pour over the top, cover with buttered bread crumbs, and bake in a 350° oven for 25 to 35 minutes, until browned and cooked through.
Serves 4 to 6.

The poster below was right about allrecipes.com when you are looking for a recipe for anything they will have it.

Of course now I want mac n cheese - the strange part - my 2 1/2 year old daughter won't eat it!