wilkes

I would challenge even Martha to make better mac and cheese than I do!!!

And only 5 ingredients including the water.

Sorry, too busy to post this recipe right now, but I'll get back here to do it asap.

Jan:)

Man n cheese w/tomatoes

1 lb. elbow macaroni
3 tblsp. unsalted butter
3 tblsp. all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
salt & pepper
X-tra virgin Olive Oil
1 Large Tomato

Bring a pot of salted water to a boil. Add macaroni and cook over high heat, 8-10 minutes. DRAIN.

Pre-heat oven to 400 degrees F.

Over medium heat, melt butter in a large skillet. Whisk in flour and cook for 1 minute. Stirring constantly to avoid "lumps", gradually add in milk and whisk vigorously. Cook until smooth , then add 4 cups of cheese and continue to cook until cheese melts and is creamy. Season w/salt and pepper.
Add cooked macaroni into the cheese mixture.
Scrape into a 3-quart baking dish. Sprinkle w/remaining cheese.
Bake @ 400 degrees for 30 minutes.

While that is baking; heat 2 tblsp. of virgin olive oil in a saute' pan. Add diced tomatoes w/salt and pepper saute' till soft. **You may substitute with a can of diced tomatoes from the grocery store if you like.**

When dish is finished baking remove from oven and pour the tomatoes over the mac n cheese!

Serve and enjoy.

p.s.-I like this recipe because you can add anything you like to this recipe. You can choose different cheeses and anything you like or kids like. Let me know if you try this and whether or not you liked it. Goodluck ! :)

Baked Macaroni and Cheese


1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Mac and cheese done Martha Stewart's way.


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

6-8 servings Change size or US/metric
Change to: servings US Metric

We don't know how long this takes to make. If you do, tell us.
.
Pre-heat oven to 375 degrees F.
Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl.
In a small saucepan over medium heat, melt 2 Tbsp butter.
Pour butter into bowl with bread, and toss; set the bread crumbs aside.
In a medium saucepan set over medium heat, heat the milk.
Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
Cook, stirring, 1 minute. While whisking, slowly our 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 cup cheddar cheese, and 1 1/2 cup 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 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the 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 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.Bake until browned on top, 30-60 minutes.
Transfer dish to a wire rack to cool 5 min.; serve.

Ultimate Macaroni & Cheese

Ingredients:
1 pkg. (7 oz.) uncooked elbow macaroni
1 lb. Velveeta cheese, cut up
½ cup milk
Dash pepper

Directions:
1)Cook macaroni as directed on package, drain. Return to same pan.
2)Add remaining ingredients to same pan. Stir on low heat until Velveeta is melted. Serve immediately. Makes 4 to 6 servings.

I like to use velvetta Cheese in my homemade mac and cheese. I normally just boil some elbow mac and drain it when it is done, then add some cut up velvetta along with some sliced American and some moz. as well. I love the combo of all of the cheeses working together! Also, if you make it this way, you need to add a little milk to it so that it is creamy and doesnt stick to itself.

:)

Any awesome recipes for home made macaroni and cheese?