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Does anyone have a good recipe for baked macaroni and cheese?

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I am looking for a tried and true recipe, not just one pulled off the internet that someone has searched for. I am from South Carolina and have grown up eating baked macaroni and cheese. The type of recipe I am looking for is not the "creamy" type of mac and cheese, but more of a casserole type that is made here in the south with a lot of sharp cheddar cheese and crispy cheese top. I know there's gotta be some great southern cooks out there!

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  1. This is a really good, not so ordinary mac n cheese. My husband LOVES pepper jack cheese and his favorite food is mac n cheese. So I figured I would combine his two favorites.

    2 cups elbow pasta, cooked until almost al dente

    16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded

    8 ounces Monterey pepper jack cheese, cubed

    2 teaspoons all-purpose flour

    1/2 teaspoons salt

    1/2 teaspoon freshly ground black pepper

    1/2 teaspoon cayenne pepper

    1/2 teaspoon dry mustard

    1/8 teaspoon freshly ground nutmeg

    4 tablespoons sour cream

    1 large egg, beaten

    1 cup heavy cream

    1 cup half-and-half

    4 slices bread

    1 tablespoon butter

    Special equipment: 2-quart baking dish

    Preheat oven to 350 degrees F.

    In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.


  2. You want the "custard" type of mac & cheese.  Southern Living ha a ton of custard m&c recipes on their site... I haven't tried them b/c I like the creamy type, and all the recipes I have are creamy.  But if you dont' get any here, go to southernliving.com and do a search.



  3. 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.


  4. That's how I always make it, but I don't really have a recipe:) ....  I make a bunch of macaroni pasta... and about 2-3 c. of a white sauce (with salt, pepper & Tony Chachere's Creole seasoning).  My husband likes veggies in it, so I mince onion, celery, and bell peppers very small and add some chopped basil & oregano.   Put a layer of cooked pasta in a greased casserole dish;  sprinkle with some of the veggies; and then 2-3 handfuls of grated cheddar cheese.  Repeat the layers about 3 times and pour the white sauce over it all.  Sprinkle cornflake crumbs on top and dot with butter.  Bake at 375 for about 40 min......  I've never mixed the cheese into the sauce, and neither did my mom or grandmother:)  When you scoop down through it to serve it, it gets melted together.  And, use REAL cheddar (not Velveeta or processed cheese)

  5. Home Style Macaroni and Cheese --

    INGREDIENTS

    7 ounces macaroni

    1/4 cup butter

    3 tablespoons all-purpose flour

    2 cups milk

    1 (8 ounce) package cream cheese

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    2 teaspoons Dijon mustard

    2 cups shredded Cheddar cheese

      

    1 cup dry bread crumbs

    2 tablespoons butter

    2 tablespoons chopped fresh parsley

    DIRECTIONS

    Preheat oven to 400 degrees F (200 degrees C).

    Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

    In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

    Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

    Triple-Cheese Macaroni --



    INGREDIENTS

    1 (16 ounce) package elbow macaroni

    2 eggs

    1 (12 ounce) can evaporated milk

    1/4 cup butter, melted

    2 tablespoons prepared mustard

    1 teaspoon seasoned salt

    1 teaspoon pepper

    8 ounces process cheese (Velveeta), melted

    2 cups shredded mild Cheddar cheese, divided

    2 cups shredded sharp Cheddar cheese, divided



    DIRECTIONS

    Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

    Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted and edges are bubbly.  

  6. From Florida cut any recipie you have with at least half the cheddar with Velveeta it is the friggin bomb for mac n cheese

  7. I use velveeta and Parmesan cheese in mine.  I just combined Velveeta and milk until melted, add Parmesan cheese and salt and pepper.  add cooked macaroni and then i crush up Ritz crackers and combine it with melted butter and put on top of mac and cheese in a 9x13 pan and bake until crackers are a little brown.  People rave about it.  The funny thing is, I don't eat cheese so I have no idea what it tastes like!  

  8. this is the best it is paula deens i use itall the time now

    2  cup  uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)

    2 1/2  cup  (about 10-ounces) grated sharp Cheddar cheese

    3 eggs, beaten

    1/2  cup  sour cream

    1 (10 3/4-ounce) can condensed Cheddar cheese soup

    4  tablespoon  (1/2 stick) butter, cut into pieces

    1/2  teaspoon  salt

    1  cup  whole milk

    1/2  teaspoon  dry mustard

    1/2  teaspoon  pepper

      

    Directions:  

    Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.



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