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juststartn
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| Posted: June 21 2008 at 9:23pm | IP Logged
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I am trying to find a good, creamy mac and cheese recipe. DH loves the Kraft Deluxe type, won't even eat the regular stuff. So this is "serious". I don't want to spend that kind of $$$ for a side dish, and we can eat two packages at one meal. So I need a way of making something similar at home, without using the packaged stuff.
Any ideas, ladies?
Rachel
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mathmama
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| Posted: June 23 2008 at 7:10am | IP Logged
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I am making this for the kids at our VBS today. I have never made it before, but it sounds fast and easy.
Beth
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LucyP
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| Posted: June 23 2008 at 7:42am | IP Logged
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When we make macaroni cheese we make a white sauce, add cheese and stir on cooked pasta. Could you use whole milk to make the sauce, or try using creme fraiche with cheese and cooked hot pasta stirred in?
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mathmama
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| Posted: June 23 2008 at 8:22am | IP Logged
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Ok, I just finished it. It had too much liquid. I would increase the amt of pasta. I used a mix of fat free and reg evap milk. I also used a mix of cheeses, sharp cheddar, colby-jack, and muenster.
Beth
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Carole N.
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| Posted: June 23 2008 at 8:39am | IP Logged
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I always make a white sauce and add Velveta cheese. My children love this recipe. I used to keep it stored in the refrigerator and used it to top broccoli and anything that needed a good cheese sauce. Unfortunately, I cannot find Velveta here ... 
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 Carole ... in Wales
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mimmyof5
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| Posted: June 23 2008 at 9:54am | IP Logged
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I always make a medium white sauce, add cheese (velveeta melts nicely but my favorite is extra sharp cheddar) and add pasta. Then I bake it until golden brown and crispy around the edges.
Janet
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mavmama
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| Posted: June 23 2008 at 10:35am | IP Logged
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We use store brand Velveeta with 2 Tbsp. of (real) butter melted together. That's it, and they love it more than Velveeta shells and cheese in a box. Gotta love easy!
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Maddie
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| Posted: June 23 2008 at 12:14pm | IP Logged
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I shared this in a pm, but thought others might like:
I make a mac and cheese with American cheese, Parmesan, cream cheese, milk and butter. I really don't have a set recipe, but it goes something like this:
Boil a pound of noodles according to directions, I actually cut that short by a minute so when I'm adding cheese it doesn't get mushy. After I drain the pasta, I put it back in the pot and add a bit of milk, not enough to cover it though, then I add the American cheese (I buy it sliced from the deli) about a pound. I throw in maybe 3 ounces of cream cheese, maybe 1/4c or so of Parmesan, a tablespoon of butter and heat on low/medium until melted and creamy. I keep adding milk or cheese until I get the consistency or taste I desire. Add salt and pepper to taste.
My children and dh love it and Kraft mac n cheese hasn't seen the inside of my house for about 10 years now. I personally like the rotini noodles best, but the typical elbow noodles work well.
Hope you find a recipe you all like!
God bless,
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SimplyMom
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| Posted: June 23 2008 at 5:21pm | IP Logged
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I do the white sauce and gratted cheese too.
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wifemommy
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| Posted: June 24 2008 at 9:59am | IP Logged
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We just made some last night. Boil you noodles whatever shape. in seperate pan 1/2 cup water 14-16 slices American cheese rip it up and 2 tbls butter. Melt carefully (it will boil over  ) then add sauce to drained noodles. This is usually made by my 12 year old it came from 1,2,3 kids cookbook Annie
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ALmom
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| Posted: June 25 2008 at 5:35pm | IP Logged
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Ok, I do Mac and Cheese for my dc to save money (We eat in huge quantities and those little boxes just don't hack it) and I needed to imitate the flavor in order to ditch the prepackaged stuff.
My recipe is very similiar to some of the ones above, but basically, I put a stick of butter in the bottom of a pan, kind of chop it up if I think of it. Then cut up a 1/2 box of Velveeta Cheese (we usually buy whichever cheap store version is available). Put in drained, hot elbow macaroni so it starts to melt the cheese. (I cook a lot so this is probably close to a full box of those elbow macaroni noodles and it fills a huge pan). We use the other half of the box of Velveeta cheese to put on top of the noodles and then pour just enough milk in to have a bit of fluid lining the bottom of the pan. I stick this in the oven at 350 for a few minutes. (My recipe says 45 minutes, but I never have gone over 10 minutes, I don't think). I love that it is forgiving, I stick it in and then when everyone is finally all together, we pull it out. I've never actually timed the exact time. It doesn't seem to matter if I forget it for a while which is one of those bad habits that usually results in me having burnt dinners.
It comes out kind of chunky and then you stir it around and it seems just right. But, the best part is that this is forgiving, if you put in too much milk, we add some more cheese and stick it in long enough to melt. Too cheesy, put a tad more milk in and you're set. Also if you are lucky enough to have leftovers, adding a bit of milk when you re-heat makes it taste fresh again.
I'm a really poor cook and don't know what a white sauce is so this really floored me when my poor attempts at doing something quick and cheap, became the hit of anyone who has tasted it. It is, of course, not terribly low fat - but then again, what Mac and Cheese is?
Those finicky folks, who were used to the boxed stuff, really liked this as has a friend who is a real gourmet cook.
Janet
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MaryM
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| Posted: Jan 12 2011 at 5:35pm | IP Logged
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Bumping...
 OK - while playing this game last night it has come to my attention how much my husband likes a GOOD macaroni and cheese. Married 25 years and still learning... . I knew he liked it, and I tried early on, but the few times I tried from scratch is was grainy and pretty blah. Annie's is what they get here, but I'd like to change that. Is the secret that it has to be Velvetta cheese or AMerican cheese which I'd rather not use. Does anyone have any other scrumptious, savory, awe-inspiring mac and cheese (I can't mess up) recipes to share? 
Did some searching in old threads and mac & cheese is mentioned frequently as a meal choice, but this is really the only thread with many specifics. Is that because for everyone else this is so simple and a no-brainer meal. Really, I'm a good cook - just haven't mastered this...
Help me...
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JodieLyn
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| Posted: Jan 12 2011 at 5:54pm | IP Logged
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melting it in a white sauce should get you creamy without needing to use velveeta or american.
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ladybugs
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| Posted: Jan 12 2011 at 5:58pm | IP Logged
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I make a mac and cheese -
3 tablespoons butter
3 tablespoons flour
1.5 cups of milk
1 tablespoon of dijon mustard
pepper
and copious amounts of cheese. (Can you tell I deviate from the recipe each time?).
Combine and make your sauce, pour over the noodles and bake for 25 minutes or so.
Yummish!
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Maria P
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MaryM
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| Posted: Jan 12 2011 at 6:08pm | IP Logged
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JodieLyn wrote:
| melting it in a white sauce should get you creamy without needing to use velveeta or american. |
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That is what I have done - but it's always a bit grainy not creamy...hmmm...
ladybugs wrote:
| and copious amounts of cheese. (Can you tell I deviate from the recipe each time?). |
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Does sound yummish, Maria!
What cheeses give the best flavor in your opinions? - maybve that's where I need to deviate.
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Mary M. in Denver
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ladybugs
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| Posted: Jan 12 2011 at 6:15pm | IP Logged
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I've always just used cheddar...mild cheddar.
I think a smattering of parmesan would add a lovely taste, too....
Let me know if you like this - I haven't experienced the grainy....I'll have to ask my kids if they think it has been.....
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Maria P
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stefoodie
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If you're not avoiding eggs, try mixing a couple in with the cheeses/milk right before baking. Added protein and richness, not much more work.
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stef
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stefoodie
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| Posted: Jan 12 2011 at 6:32pm | IP Logged
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oooh, and if you're baking it, I like mixing
bread crumbs or panko, cheese (an assortment, usually including parm and cheddar at least), and a few pats of butter and sprinkling generously on top. Bake until top is crunchy!
and try CAYENNE! a pinch or two in the sauce is yummy.
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MaryM
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| Posted: Jan 12 2011 at 6:49pm | IP Logged
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Thanks all! Keep the ideas coming. Another reason this came up at our house is that our new governor had on his inagural dinner menu yesterday - green chili macaroni and cheese, which my husband thought sounded wonderful. So if I can perfect the basic maybe I can add to that and do the green chile version...
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JodieLyn
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| Posted: Jan 12 2011 at 6:58pm | IP Logged
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lower your cooking temp maybe?
eta - did a quick search to assist my memory.. and too high of heat does make for a grainy cheese sauce.
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Jodie, wife to Dave
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Topic: Homemade mac and cheese recipe?
