Need a Mac N' Cheese recipe - Not from a box
 

If anyone would like to share a tried and true Mac N' Cheese recipe, I would super appreciate it! Thanks in advance:)

The one I am using is from cooks.com. Its a mac and cheese in the croc pot:)

crock pot mac n' cheese thats a new one:)

yes it is:) you can go to there website and search for any mac and cheese recipe:)!

i could give you our family mac and cheese recipe... but then i'd have to kill you LOL

my dad makes the best mac and cheese

This is my favorite, from Cooking Light:

http://find.myrecipes.com/recipes/re...ipe_id=1011318

Okay, I am finally making my first post on Yorkie Talk and wouldn't you know that it concerns food!

This recipe is the ultimate in comfort food, but it is not your nursery mac and cheese. It is instead, the grandest of the grown-up variety.

Macaroni and Cheese

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 ½ cups milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
4 ½ cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
1 pound elbow macaroni

Preheat the 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 set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

The Lady's Cheesy Mac
Recipe courtesy Paula Deen

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

Welcome to YT SwimMom!
 

Thanks for the recipes ladies!:) My mouth is watering just reading them.

I'm going to give you my Mom's old fashioned method. It is still the only Mac and Cheese I make or eat. Cook up 2 cups or so dry macaroni, and set aside in a greased casserole dish. No need to rinse. Make a medium thick white sauce, just a standard white sauce made with butter, flour, milk, salt and pepper. When the sauce has thickened remove from heat and stir in lots of cheddar cheese (sharpness is up to you, I like extra sharp). Pour the sauce over the macaroni and stir it all up in that casserole dish. Top with lots of grated cheddar. Bake at 325-350 F until it is all heated through and the cheese on top starts to get a bit crispy. Yum!

rachel ray has a good one.. gotta look for it but im sure its on her site.. you make it with beer.... and ketchup ...lol

I've never thought about using the Gruyere cheese!! That sounds so yummy :) I've used the Pecorino Romano, and that tastes really good, but thanks for the idea!!

It really takes it over the top into heavenly! Given the fact that cheese is the essence of flavor in this recipe it is also important to use really quality cheese. In a pinch I once tried to substitute with a lesser quality cheese (it was all they had in the store at the time) and the results really did suffer.

My thought; if your going to eat a wonderfully high calorie comfort food - then go for it and have it be fabulous!

I agree:thumbup:
Great tip on the cheese!

I wanted to know the saem thing cause my bf is planning on making mac and cheese from scratch, i wanna help