I have been dying to try and make this,but would like a tried and true recipe. Something without all the exotic ingredients, just simple. I know there are tons on here, but this new board throws me off, so I just started a new post. Thanks!!

This is the one I usually make, and my dh loves it!

Old Fashioned Mac & Cheese

8 oz. macaroni                    1/8 t. pepper

1/4 c. butter                        1 c. milk

3 T. flour                             1c. buttermilk

1/8 t. dry mustard                2 c. shredded cheddar cheese

1/2 t. salt                            1 c. crushed croutons

 Cook pasta for 3 min. Drain. In saucepan melt butter; blend in flour, mustard, salt & pepper. Cook until mixture is smooth and bubbly; then gradually add milk & buttermilk. Cook and stir over medium heat until mixture boils; simmer 1 minute stirring constantly. Gradually stir in cheese. Stir over low heat until cheese is melted. Add pasta, mix lightly. Pour into 2 qt. casserole. Top with crushed croutons. Bake at 350 for 25 minutes.

Note: All milk works fine in place of the buttermilk!

 

ljmanus

Recipe: Baked Macaroni & Cheese   We love this recipe from the back of the Mueller's pasta box. :-) Baked Macaroni & Cheese 2 Tablespoons butter   2 Tablespoons flour 1 teaspoon salt 1 teaspoon dry mustard 2 1/2 cups milk 2 cups cheddar cheese, shredded 2 cups elbow macaroni 1/4 cup buttered bread crumbs paprika In saucepan, melt butter; remove from heat. Blend in flour, salt, and mustard. Add milk; heat while stirring constantly until sauce thickens a little and is smooth. Add 1 1/2 cups cheese and heat until melted. Cook macaroni; drain.Combine with sauce in a 2 quart casserole. Top with the rest of the cheese, bread crumbs, and paprika. Bake at 375 degrees about 20 - 25 minutes.

When I make my mac and cheese its all the usual ingredients.  I dont really measure either so I hope I make sense when I type this out.  I don't make a cheesy sauce I just layer everything then poor about 1/2 to 3/4 cup of milk at the end before putting in the oven.  My mom always says poor it til you just see it in your casserole dish.  And I ALWAYS use EXTRA sharp white cheese.

So my layers go like this.  macaroni, sliced thin cheese, few dallops of butter, light sprinkle of flour, salt/pepper.  Layer up to the top and add milk.  Bake at 350 for about 40 minutes with tinfoil on then take off tinfoil and bake another 20 minutes.  mmmmmmmmmm

 Hope you understand and enjoy

Mine is the "Company Mac n Cheese" recipe right here on TOH.com.

 You start by melting butter and flour in a sauce pan, then add milk and you have a white sauce.  Then just add cream cheese, shredded cheddar cheese, a little salt, pepper, and mustard.  Add your cooked pasta to the cheese sauce, pour it into a 3 quart casserole, and top with a mixture of melted butter and seasoned bread crumbs.  I shake dried parsley on top for color.  Then just bake 15 minues at 400 degrees, and there you have it.

 

I had tried making various kinds of mac and cheese until I made this one 3 years ago.  I haven't made anything but this recipe since and it is quite easy.

Nancy

The Lady's Cheesy Mac Recipe courtesy Paula Deen Show:  Paula's Home Cooking Episode:  Fire House Pot Luck Dinner

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.

I have been using Martha Stewart's recipe.  It is delicious.  Just like I remember how my Mom made it.

Macaroni and Cheese

4 T. unsalted butter

3 C. elbow macaroni

2-12oz. cans evaporated milk

1/3 C. skim milk

2 eggs

1/2 t. seasoned salt

1/4 t. garlic powder

2-(8 oz) packages extra sharp cheddar cheese, shredded

1-(8 oz.) package Monterey Jack cheese, shredded

Preheat oven to 375. Generously butter a 9x13 glass baking dish.  Bring a large pot of water to a boil, add salt and macaroni.  Cook until al dente, according to package directions.  Drain and return to pot.  Add butter and toss until pasta is coated and butter is melted.  Set aside.  In a medium bowl, whisk together evaporated milk, skim milk and eggs.  Add seasoned salt, garlic powder, 1 t. salt, and 1/2 t. pepper, set aside.  In another medium bowl, combine cheeses, set aside.  Place 1/3 of macaroni in an even layer in the bottom of baking dish, cover evenly with 1/3 cheese.  Repeat with remaining macaroni and cheese misture.  Pour milk mixture evenly over contents of baking dish.  Bake until top layer is lightly browned, 35-45 minutes. Let stand 10-15 minutes before serving.

Mine is very similar in flavor to Stoffers or Banquet:

2 Cups Elbow or Shell macaroni - cooked according to directions on box

                   (alittle over done if you don't like well done noodles)

4 TBSP butter or margarine

3 TBSP flour

2 Cups of milk

1 Chicken boullion cube

       (I smoosh it between my fingers when I add it to make sure it disolves easy)

1 Cup shredded cheddar

2 ounces velveeta cubed

1/2 tsp salt

1/4 tsp of pepper

Melt butter in a sauce pan, add flour and whisk smooth, slowly add milk - whisking to keep smooth. Bring mixture to a slow boil, stirring to keep from sticking or lumping.   Add boullion cube, salt & pepper, and simmer until mixture starts to thicken, add cheeses and stir until melted.

You can combine the sauce & noodles on the stove top at this point and heat through and serve..but I like to bake it first.

In a greased casserole dish, combine sauce and macaroni. Stir until well covered. 

Bake @ 375º for 30 minutes or until desired doneness (I like the brown bubblies on top)

I also add hot dogs or kielbasa before bake it most of the time.

2 recipes

Classic Macaroni and Cheese

16 ounces dry elbow macaroni
l/2 teaspoon salt
1 tablespoon oil
6 tablespoons butter
6 tablespoons flour
1-1/2 teaspoons salt
dash of pepper, to taste
3 cups evaporated milk
3 cups water
1-1/2 pounds cheddar, grated (about 5-3/4 cups)
2 teaspoons 
 
dried, minced onion

Preheat oven to 375 F. In a large saucepan, prepare the macaroni according to the package instructions, adding 1/2 teaspoon salt and 1 tablespoon oil to the water. Just before the pasta is al dente, remove from the heat, drain and then return the drained pasta to the pan and set aside. Melt the butter in a large, heavy saucepan over medium heat. Stir in the flour and allow to cook for 2 to 3 minutes, stirring constantly, making sure it does not brown. Add 1-1/2 teaspoons salt, pepper, evaporated milk and water. Stir and bring to a boil so that it thickens a bit. Remove from the heat.

Place half of the cooked macaroni in an ungreased 9-by-13-inch baking dish (or other shallow, ovenproof dish of similar size). Sprinkle half of the cheese and 1 teaspoon onion over the top, and pour half of the sauce over all. Repeat with the remaining ingredients. Cover with foil. Bake for 30 minutes covered. Remove foil and bake for an additional 15 minutes. Serves 8 to 10 as main course. Thank to C. Morris of California for sharing this recipe.

Creamy Baked Mac and Cheese

Breadcrumb topping:
2 tablespoons unsalted butter
1 cup fresh breadcrumbs
pinch salt
1 ounce sharp Wisconsin cheddar (about 1/4 cup)

Mac and cheese:
2 large eggs
1 12-ounce can evaporated milk
1/4 teaspoon hot red-pepper sauce
1/2 teaspoon salt
pepper to taste
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound dry elbow macaroni
4 tablespoons unsalted butter
11 ounces sharp Wisconsin cheese or Monterey Jack cheese, grated (about 2-3/4 cups)

For topping:
Heat butter in large skillet over medium heat. Add breadcrumbs and cook, tossing, to coat. Season to taste with salt. Set aside. When cool, stir in the cheese.

For mac and cheese:
Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl; set aside. Place oven rack 6 inches from broiler. Cook macaroni according to package instructions, until almost tender. Drain and return to pan over low heat. Add 4 tablespoons butter and toss to melt. Pour egg mixture over buttered noodles along with 3/4 of the cheese. Stir until combined thoroughly and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Pour cooked macaroni and cheese into 9-inch-square baking dish. Spread crumbs over the top. Broil until crumbs become deep brown, 1 to 2 minutes. Let stand about 5 minutes. Serve immediately.

Serves 4 as a main course.

Source: "The Best Recipe" by the editors of Cook's Illustrated (Boston Common Press, 1999).

 Evaporated milk was the choice over all others. The evaporation and sterilization process stabilizes the milk, which in turn, stabilizes the macaroni and cheese.The cheese.They tried Vermont, New York, and Wisconsin cheddars, and preferred the less sharp Wisconsin variety. Gruyere was so strong they couldn't even eat it. Also highly processed American performed quite well, much like evaporated milk, the more processing, the more stable the cheese and the more creamy the dish. For flavor use cheddar; for texture use American. One more thing that was important, was the stirring. Frequent stirrings allow the eggs to thicken without setting, which results in an incredibly silky sauce.

Here are my 2 personal favorites. The first is a bit more detailed, but it is simply delish! The second is quick, easy and a family favorite of the kids and DH.... Hope one fits what you are looking for...

Patti LaBelle Over The Rainbow Mac n 5 Cheeses
1 Tbls. Oil
1 lb. elbow macaroni
1 stick of butter plus 1 Tblsp.
2 Cups of half-and-half
2 large eggs beaten
1/4 tsp. seasoning salt
1/8 tsp pepper
1/2 cup shredded muenster
1/2 cup shredded mild cheddar
1/2 cup shredded sharp cheddar
1/2 cup shredded Monterey jack cheese
1 8 oz pkg. shredded Velveeta

Grease 3 quart casserole.
Cook macaroni in salted water w/ oil. Do not over cook. Drain in cool water
Melt 1 stick butter and add to macaroni in large bowl.
In a separate bowl mix all cheeses together.
Add all but 1/2 cup of the cheese to the macaroni and half-and-half and beaten eggs.
Season with salt and pepper and mix thoroughly.
Transfer to casserole dish.
Sprinkle with remaining cheese and dot with 1 tablespoon of butter
Bake until bubbly around the edges @ 350... about 35 minutes 


Kate’s Creamy Mac & Cheese
4 cups macaroni, cooked, rinsed and drained
2 cans cream of mushroom soup
1-2  soup cans of milk
16 oz. of Velveeta Cheese, cubed
Crushed potato chips or Corn Flakes
Butter or margarine for topping

Cook macaroni, drain, and place in a large bowl.
In a saucepan mix soup, milk, and Velveeta.
Warm and stir until cheese is melted and thoroughly blended into the soup and milk.
Pour melted mixture over the macaroni and mix all together.
Place into a greased/buttered 9x13 pan.
Sprinkle chips or corn flakes on top of macaroni and dot with butter.
Bake at 350 degrees for 30 minutes or until bubbly.

 

I can say first hand that Rosies first mac and cheese recipe is outstanding~  It is one of my favorites~  These all look like great recipes thanks to all for sharing~  Janie

MACARONI PUDDING 2 1/2 c. uncooked elbow macaroni 1/4 c. plus 2 T. butter or margarine 1/4 c. flour 2 1/4 c. milk 1/2 t. salt dash black pepper 3 c. shredded Cheddar cheese Prepare pasta according to package directions. Melt 1/4 c. butter over low heat; add flour. Cook 1 minute, stirring constantly, until smooth. Gradually add milk; cook over medium heat until thick and bubbly. Season to taste. Place 1/2 of drained macaroni in a greased 3 qt. casserole. Top with 1 c. cheese. Repeat. Pour white sauce over all. Top with remaining 1 c. cheese. Dot with remaining butter. Bake uncovered 35-40 minutes @ 400º. This has gotten rave reviews from everyone. It is what my kids request whenever they come to visit.

I've tried this, it's the easiest recipe I have ever made and it's GOOOOOOOD!!

I used a mix of cheddar and mozza.

Thanks, Omatje!

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 Omatje's Oven Baked Macaroni and Cheese

Melt 3 Tbsp of melted butter(melting in pyrex dish)
2 1/2c uncooked elbow macaroni(mix well together)
Add 1/2tsp salt and pepper to taste
3 c shredded cheese( I used mozzerella)toss to coat.
Pour in 1 qt. of milk..DO NOT STIR...AND DO NOT COVER
Bake at 350 for 45 to 60 minutes

Boy ladies this is the best, I used small sea shell pasta, and it was ever so good..

Mexican Macaroni We love this one! 8 oz. macaroni noodles, cooked and drained8 oz. sour cream1 can Rotel tomatoes/chilies1 can cream of mushroom soup5 oz. can chopped green chilies4 oz. Monterey jack cheese, grated4 oz. cheddar cheese, grated Combine all ingredients, except half of cheeses, and pour into 9 x 13 Pyrex dish. Add remaining cheese to top and bake at 350 degrees for about 30 minutes.