Mac n cheese recipe ?

Question

A friend gave me a recipe using (if I remember correctly) 2 eggs and evaporated milk, I think. Does any one have this recipe that I'm talking about for homemade mac n cheese? Thanks! Any other recipe's for mac n cheese will be appreciated! Promise to vote best answer!!

Answer 1

Stove top Macaroni & Cheese

2 cups macaroni

2 Tbsp. butter

2 cups half and half or milk

2 Tbsp. flour

8oz. or 2 cups cheese

salt

In a large saucepan of boil the macaroni until al dente; drain in a colander.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the (warmed) half & half or milk and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted. Stir in the cooked macaroni and season to taste with salt.

I don't usually follow the recipe exactly, I just 'wing' it! and I make a full pound of pasta and just alter the recipe.

Hope this is what you're looking for. Good luck!

Answer 2

Here are some other recipes:

http://recipe.aol.com/recipe/baked-macar...

http://recipe.aol.com/recipe/no-bake-mac...

http://recipe.aol.com/recipe/tex-mex-mac...

Sorry I couldn't find the one you were talking about! =[

Answer 3

I'm not sure on her recipe, but what I do is take a block of shredded extra sharp Cheddar, a small pac of Velveeta cube it up then take she evaporated milk and eggs whisk them together in a sauce pan add in 1/4 cup sour cream, whisk together then add in 1/4 cup milk and whisk again. then add in all your cheese stir together till its all melted....

add to a box of pasta and transfer into a baking dish top with bread crumbs, or cracker crumbs..... or my favorite frenches fried onions (the stuff on green been casserole!) yummy i'm getting hungry now!

bake it at 350 for 1/2 hour

Answer 4

Cheesy Macaroni and Cheese

Ingredients:

2 cups dry small elbow macaroni or shells

1/4 cup (1/2 stick) butter or margarine, cut into pieces

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

2 large eggs

1 teaspoon dry mustard

1/2 teaspoon ground white pepper

2 cups (8 ounces) shredded cheddar cheese

1 cup (4 ounces) American cheese, cut into pieces

Directions:

Preheat oven to 350° F.

Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted.

Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.

Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.

FOR FREEZE AHEAD:

Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

WA

Answer 5

Norma Jean Darden's Mac 'n' Cheese

(makes approximately 6 servings)

2 cups dry macaroni

2 teaspoons salt( I use less)

1 can (12 oz.) evaporated milk

2 large eggs, beaten

3 cups cheddar cheese, shredded

1/4 cup (1/2 stick) butter, melted

1/2 teaspoon salt

1.  Preheat oven to 350 degrees.

2.  Grease a 9" X 13" baking dish.

3.  Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.

4.  In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of the the cheese, the 1/2 teaspoon salt, melted butter. and cooked pasta.

5. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.  

6.  Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown

Answer 6

SMOKY MAC 'N CHEESE  

Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.

3 cups uncooked elbow macaroni (12 oz)

1 1/2 cups whipping cream

1 teaspoon Dijon mustard

1/2 teaspoon coarse salt (kosher or sea salt)

1/4 teaspoon ground red pepper (cayenne)

8 oz smoked Cheddar cheese, shredded

2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained

1/4 cup sliced green onions (4 medium)

1/3 cup grated Parmesan cheese

1/3 cup plain dry bread crumbs

2 teaspoons olive oil

Cook and drain macaroni as directed on box. Return to saucepan; keep warm.

Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.

Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.

Makes 8 servings (1 1/4 cups each).

Answer 7

noodles, cheese, mix, eat

Answer 8

HOMEMADE MACARONI & CHEESE

3 tbsp. butter

1/4 c. flour

1 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. pepper

2 1/2 c. milk

2 c. Cheddar cheese, grated

1/2 lb. Velveeta cheese

1 c. Mozzarella cheese

1 (16 oz.) box elbow macaroni

In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.

Answer 9

Is it like this?

8 ounces elbow macaroni, cooked and drained

1 (12 ounces) can evaporated milk

1-1/2 cups milk

2 eggs

4 cups shredded Cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

Yield: 4 servings

Recipe Source: Mr. Food One-Pot, One Meal by Art Ginsberg (Wm Morrow)

Reprinted with permission.

Answer 10

try this place

http://search.foodnetwork.com/food/recip...

Answer 11

i use flour, milk,cheese,and some paprika, but i dont taste spicy, now eggs make it more like a casorole, where you have to cut it. GLAD I COUL HELP PLEASE VOTE THIS THE BEST, I NEED THE EXTRA POINTS TO GET TO A NEXT LEVEL!

Answer 12

1 cup wet hot soggy noodles - 1 cup your choice cheesy stuff that melts.

Microwave if desired.