Not sure if you'd like these, but here's what I have. HTH.
Boston Market Macaroni and Cheese
Notes:
This was one of our firsts! We hope you enjoy this one.
Ingredients:
6 oz. dry macaroni
1/2 stick butter
1/4 C. flour
1/4 tsp. dry mustard
1 tsp. salt
dash of pepper
2 C. Milk
1 T. minced onion
1 C. or 1/4 lb. American Processed cheese
Preparation:
Cook pasta according to instructions, drain and set aside. To make cheese
sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and
when
thickened slowly add the milk. When all milk is added, you may add the
cheese. For this Velveeta, is really the best, but you can use another
brand. Add
salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly
butter a casserole dish, and add pasta mixture to casserole dish. Bake at
400
degrees for 20 minutes.
Macaroni And Cheese
1 pound package of shells
1 and 1/2 sticks of margarine
1 cup flour
1 and 1/4 teaspoon dry mustard
1/2 teaspoon pepper
1 cup 57 sauce
8 cups milk (yep half a gallon)
4 tbsp dry minced onions (ah, don't be so stingy, put more)
1 pound cheddar cheese (happy grating)
4 cups diced ham
Cook shells as you would. then, mix all ingredients except the ham and
cheese, and heat on low flame till the mixture thickens. Stir constantly.
then, add ham and cheese, and mix with shells.
Cook in 400 degree oven for 20-30 minutes, or till browned. You can feel
that on top, you know?
Old-Fashioned Baked Macaroni and Cheese Casserole
Ingredients:
3 tbsps all-purpose flour
1-1/3 cups chicken or vegetable stock
1-1/4 cups low-fat milk
1-1/4 cups shredded light Cheddar cheese
2 tbsps grated Parmesan cheese
1 tsp Dijon mustard
12 ozs elbow macaroni (approximately 2-1/2 cups)
Topping:
1/3 cup seasoned dry bread crumbs
3 tbsps grated Parmesan cheese
1 tsp vegetable oil
Directions:
Preheat oven to 450 deg F. Spray an 8-cup casserole
dish with
cooking spray. In a saucepan, whisk flour, stock, and
milk until
smooth. Place over medium heat; cook, whisking, for 3
minutes, or
until hot and thickened. Stir in Cheddar, Parmesan,
and mustard; cook
1 minute longer, or until cheese melts. Remove from
heat. In a large
pot of boiling water, cook macaroni for 8 to 10
minutes, or until
tender but firm. Drain. Toss with cheese sauce. Pour
into prepared
casserole dish. To make topping: In a small bowl, stir
together
breadcrumbs, Parmesan, and oil. Sprinkle over
casserole. Bake in
center of oven for 10 minutes, or until top is golden.
Tips: This recipe can be frozen in individual plastic
containers for
future lunches. Feel free to add some vegetables such
as green peas,
diced bell peppers, or carrots to the recipe.
Serves 8
Creamy Macaroni and Cheese
Air Date: 2/6/2006
3 to 4 servings
1 package (8 ounces) elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
2-1/4 cups (9 ounces) shredded sharp Cheddar cheese, divided
2 tablespoons Italian-flavored breadcrumbs
Preheat the oven to 350°F. Coat an 8-inch square baking dish with nonstick
cooking
spray. Cook the macaroni according to the package directions until firm;
drain and
set aside.
In a large saucepan, melt the butter over low heat. Stir in the flour, and
cook for
1 to 2 minutes.
Add the milk, salt, and pepper, and cook over medium heat, until the mixture
starts
to bubble, stirring occasionally.
Remove the mixture from the heat and add 2 cups cheese, stirring until
melted. Add
the macaroni; mix well then pour into the baking dish.
Top with the remaining 1/4 cup cheese and sprinkle with the bread crumbs.
Bake for
20 to 25 minutes, or until the mixture is bubbly and the top is golden.
MACARONI AND CHEESE SUPREME
8 oz. box sm. macaroni, cooked
1 can cream of mushroom soup
1/2 can milk, soup can
1 c. mayonnaise
1/4 c. pimento, chopped
1/4 c. onion, chopped
1 can mushrooms, sliced
Ritz crackers
3 tbsp. butter, melted
1 lb. cheddar cheese
Cook macaroni and drain. Add soup, milk, mayonnaise, pimento, onion and
mushrooms. Melt butter and mix with Ritz cracker crumbs. Top with cheese and
crumb
mixture. Bake at 350 degrees for 30 minutes.
BAKED MACARONI & CHEESE
1 (8 oz.) pkg. macaroni
3 tbsp. butter
3 tbsp. flour
2 c. milk
Salt & pepper
1/2 lb. grated American cheese
8 Ritz crackers
Cook macaroni in boiling salted water until tender. Drain and rinse and
drain again. Make white sauce of butter, flour, milk and seasonings. Add 2/3
of
cheese, stir until melted. Then add the rest of the cheese and stir again.
Pour over macaroni in greased baking dish. Sprinkle cracker crumbs over the
top. Bake in moderate oven at 325 degrees for 30 minutes or until done.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Nancy Martin" <[email protected]>
To: <[email protected]>
Sent: Sunday, January 15, 2012 5:28 PM
Subject: [CnD] looking for macaroni and cheese recipe
Hi everyone,
I'm looking for a decent recipe for baked macaroni and cheese. In my
opinion, most seem like they should be called macaroni and milk. The
amount
of milk and eggs seem more important than the cheese. Also, besides
Velveeta, which cheeses melt best?
In an earlier post to the list asking about scalloped potatoes, a very
good
concept was presented which layered the ingredients with flour to thicken
and a little milk. Do you suppose this would work for mac and cheese too?
Normally, I prefer recipes with exact amounts. I'm not one for
experimenting. If you know of such a recipe, I'd like to have it, or, tell
me where to find it. If you prefer, send me a message privately.
I apologize for being so hard to please and all these messages.
Thanks in advance,
Nancy Martin
Oklahoma
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