wilkes

Sorry I forgot to add salt and pepper to taste my grandma would be so ashamed.

This is how my grandmother made it. I save this for Holidays, Its delicious!
1 box elbow large macaroni
1 stick of real butter
1 can of evaporated milk
4 cups kraft mild or sharp cheddar cheese
cook macaroni, drain, put back in pot add 3 cup cheese and butter till melted then add milk. pour into large glass baking dish. Top with remaining cheese. bake 350 for about 30-40 minutes until cheese is light brown. keep an eye on it so cheese does not burn. I also sometimes add ricotta or cottage cheese it makes it taste like K&W mac & cheese.

This recipe is a little more trouble but oh it is so good.


Mac & Cheese

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago

1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

I feel a cheese attack comin' on! Lots of good recipes here

EASY BAKE MACARONI & CHEESE

1 (7 oz.) box of macaroni, uncooked
Salt & pepper
1 tbsp. melted butter
1 1/2 lb. grated County Line cheese

In 9 x 13 inch cake pan, mix all ingredients well. Bake at 350 degrees for 1 hour. Great for carry ins or picnics. If you double the recipe, bake for 1 1/2 to 1 3/4 hours.

VELVEETA CHEESE BAKED MACARONI

8 x 8 inch Pyrex dish - greased with butter.

Cut Velveeta cheese in slices, cut in half corner to corner. Put a 1/2 slice at each corner of baking dish point down. Put a whole slice in middle of bottom of dish. Repeat 1/2 slices points toward piece in center and around sides of dish (points up).

Add 1/2 of your cooked macaroni. Sprinkle with grated Parmesan cheese Repeat layer of Velveeta cheese.

Add remaining macaroni, sprinkle with Parmesan cheese. Repeat layer of Velveeta. Dot with butter. Pour over 1 cup of milk. Bake at 325 degrees for 1/2 hour in oven.

GOLDEN BAKED MACARONI AND CHEESE

¼ cup butter
¼ cup flour
3 cups milk
1 cup grated cheddar cheese
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
½ package (8 oz.) bite sized macaroni
1 cup grated sharp cheddar cheese
bread crumbs

Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened.

Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into an 8-inch square baking dish or pan. Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs.

Bake in a 375°F oven for about 15 minutes. Remove from the oven and place under the broiler until the cheese is bubbly and lightly browned. Serves 6-8.

BEST MACARONI AND CHEESE

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.

In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.

Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.

Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

1 (8oz.) box macaroni
2 T. margarine
2 T. flour
1 tsp. salt
2 and a half cups milk
2 cups shredded sharp or medium cheese

Cook macaroni as directed on box. In saucepan, melt margarine, blending in salt and flour with a whisk on medium heat. Gradually add milk until sauce thickens. Take off heat and mix in the cheese (saving some cheese to sprinkle on top), then mix with macaroni into a 2 quart casserole dish. Bake at 350 for 20-25 minutes or until brown and bubbley. Serves 6.

needing a good recipe for baked mac and cheese