What's a YUMMY recipe for mac n cheese?

Question

thx!

Answer 1

HOT PEPPER MAC-N-CHEESE

1 lb pasta (elbows, spears, small shells) cooked

1 lb pepperjack cheese

1 lb sharp cheddar

1 stick butter or marg.

1 tsp onion powder

1 tsp garlic (powder or minced)

1/4 to 1/2 cup flour

2 cups milk

Cook and drain pasta of choice, set aside. In a large pan melt butter or marg. Add flour to thicken, then pour in milk. Add onion powder and garlic and blend well. Cube cheese and put into mixture. Stir constantly until cheese is melted and mixture is well blended.

Add pasta and mix well. Pour into a 9x13 pan (lightly greased) and bake at 375 for 30-40 minutes or until mixture appears to be set.

Let stand for 5 minutes before serving.

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MAC AND CHEESE WITH SAUSAGE TOPPING

2 c. or 8 oz. elbow macaroni

1 lb. pork sausage

1 lg. onion, chopped

1 green pepper, chopped

2 tbsp. flour

2 c. milk

About 3/4 lb. cheese

Cook macaroni. Brown sausage. Add onion and green pepper. Cook about 10 minutes. Stir in flour and cook 1 minute. Add milk and cook until bubbly and thick. Layer mac and cheese in LARGE casserole. Top with sausage mixture. Bake at 350 for 30 minutes.

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hope this helped n good luck :)

Answer 2

This is absolutely the best- and I love my Mac and Cheese- who better than Patti LaBelle to provide the best recipe?

Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.

Ingredients:Serves 4 to 6

1 tablespoon vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tablespoon butter

1/2 cup (2 ounces) shredded Muenster cheese

1/2 cup (2 ounces) shredded mild Cheddar cheese

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack

2 cups half-and-half

1 cup (8 ounces) Velveeta , cut into small cubes

2 large eggs , lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Answer 3

the best mac and cheese evr.  very bad 4 u but it is soooo good!

Over-the-Rainbow Macaroni and Cheese

Recipe created by Patti LaBelle

Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.

Ingredients:Serves 4 to 6

1 tablespoon vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tablespoon butter

1/2 cup (2 ounces) shredded Muenster cheese

1/2 cup (2 ounces) shredded mild Cheddar cheese

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack

2 cups half-and-half

1 cup (8 ounces) Velveeta , cut into small cubes

2 large eggs , lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber

Answer 4

I would tell you my recipie, but I've been sworn to the soul food code of silence... My mom would kill me (she showed me the knife!)  

Answer 5

Four Cheese Macaroni Casserole

Ingredients-

3 cups uncooked macaroni

1 (28 ounce) can whole peeled tomatoes, drained and chopped

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon basil

salt and pepper to taste

1 1/2 cups grated Cheddar cheese

1 1/2 cups shredded mozzarella cheese

3/4 cup freshly grated Parmesan cheese

1/4 cup crumbled feta cheese

Preparation-

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.

Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.

Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.

Bake in preheated oven for 15 to 25 minutes.

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Add cooked macaroni to this

Cheesy Bake

12 large eggs

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 lb. pork sausage

1/4 lb. (4 oz.) sliced fresh mushrooms

1 medium onion, chopped

2 medium tomatoes, chopped (about 1 cup)

2 cups KRAFT Shredded Cheddar Cheese

2 cups KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 400°F. Beat eggs with sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally. Drain.

REDUCE oven temperature to 325°F. Spoon tomatoes over the baked egg layer; top with the sausage mixture. Sprinkle with cheeses.

BAKE an additional 30 minutes or until egg mixture is set in center.

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And here are the variations

Cheeseburger Macaroni --

1 lb. ground beef

1/4 onion, minced

1 cloves garlic, minced

14 1/2 oz. can diced tomatoes

2 cups raw macaroni, (cook according to package directions and drain)

1 can Campbells Cheddar cheese soup

salt & pepper to taste

Saute the onion and garlic in a little olive oil. Add the ground beef and brown. Add the diced tomatoes, including the liquid in the can. Simmer until the liquid is mostly reduced...5 to 10 minutes. Stir in the macaroni and Cheddar cheese soup. Heat through.

You can always add more cooked macaroni if you need to stretch the dish a bit.

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Spaghetti Pizza:

A Kid Favorite:

1 pound box spaghetti noodles

1/2 cup milk

1 large egg

1 Jar Marinara Sauce

1 pound lean ground beef

2 cups shredded mozzarella cheese

13 x 9 glass baking dish

In a large stock pot boil water to cook spaghetti, follow package directions. Drain. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well.

While spaghetti is cooking brown lean ground beef in large saute pan. Drain excess fat, return to pan and add the marinara sauce. Simmer on low.

Lightly grease a 13 x 9 glass baking dish. Pour spaghetti into dish, top with meat mixture and spread cheese on top. Bake for 20-25 minutes uncovered or until cheese has melted.

You could use a mild sausage or turkey sausage for a different twist.

Answer 6

try this:

One box of elbows, cooked al dente

1/2 cup butter

5 cups milk (2%)

1/3 cup flour

2 tsp mustard

1 1/2 tsp salt

16 oz finely shredded chedder

1/4 cup bread crumbs

Pre-heat oven to 375. Over med. heat melt butter, add flour, mustard and salt.  Slowly add milk until warm.  Add 1 cup (1/2) of cheese.  Cook over med. heat until mixture is thick.  Add it to cooked noodles in 9 by 13 pan (I like to use my pampered chef stoneware).  Cover with remaining cheese.  Sprinkle bread crumbs over top.  Cook for 40 min. Let stand 10 min, and enjoy!!!!!

Answer 7

It's from Italy . How is it soul food ?

You all got it wrong by the way .

Answer 8

Try this one:

http://allrecipes.com/Recipe/Chucks-Favo...

A lot of people liked it. I haven't tried it personally but I've been meaning to for a long time! Here are some other highly-rated alternatives:

http://allrecipes.com/Recipe/Mouses-Maca...

http://allrecipes.com/Recipe/Home-Style-...

Answer 9

GIRL, you know you need to ask a BLACK relative to get the

SOUL food style!! stop playin! lol! I would help a sista out and tell you my fam's recipe but...my grandmother told me not to tell (srry!)...lol

Answer 10

Just buy kraft dinner lol