Kitty said: Yes.homemade please!!!!!!!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(homemade please!!!!!!!?),it will help you,my kids.
does anyone have a good receipe for home made Mac N cheese
that doesn't take long to make, it can feed a family of 4 with left overs for the next day...................
Answers:
INGREDIENTS:
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Here's another.....
INGREDIENTS:
8 ounces macaroni
4 tablespoons butter
3/4 cup dry bread crumbs
1 small>------------------------------...
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Grease a 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, melt 2 tablespoons butter. Remove from heat and toss with breadcrumbs. Set aside.
In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in onions and cook until translucent. Stir in flour, pepper, salt and dry mustard. Add milk, and stir constantly, until thickened. Remove from heat and stir in cheese. Place macaroni in prepared casserole. Pour cheese mixture over macaroni and top with bread crumb mixture.
Bake for 20 minutes, or until top is golden and bubbly.
Other Answers:
buy a block of Velveeta. it makes great mac and cheese. all you need is milk and the cheese and pasta. if you are willing to try something different, put a can of rotel in it to make it a little spicy.
Ooooo. My mom use to make me homemade Mac N Cheese. I liked it alot too. Ummm. Let's see. I know that she bought a box of the elbow noodles.....boiled them. And then she mixed it with real shredded cheese and put it in a glass dish and baked it in the oven for a while...just until the cheese is good and melted. Then she would take it out and put some kind of crumbles over the top. bread crumbs?? I think thats what it was. Sorry If this isnt detailed enough. I just know it was delicious and quick. And writing this just made me hungry.....lol.
Hope I helped!!
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Source(s):
My stomach
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Marvelicious Mac and Cheese
2 cups (7 ounces) uncooked elbow macaroni
21/2 cups fat-free milk
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 cups shredded reduced-fat sharp Cheddar cheese
1/2 cup shredded reduced-fat sharp cheddar cheese, optional
Preheat oven to 375 degrees. Cook macaroni according to package directions.
Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.
Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.
Transfer mixture to a greased 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional). Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.
Stove-Top Macaroni and Cheese
2 large eggs
12-ounce can evaporated milk
1/4 teaspoon Tabasco sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces Cheddar, American or Monterey Jack cheese, grated (about 3 cups; use mild or sharp Cheddar, as desired)
Toasted bread crumbs or crumbled saltine crackers
Mix eggs, 1 cup evaporated milk, Tabasco sauce, 1/2 teaspoon salt, pepper and dry mustard in a small bowl and set aside.
Meanwhile, heat 2 quarts water to boil in a large heavy-bottomed saucepan or Dutch oven. Add remaining 11/2 teaspoons of salt, and the macaroni; cook until almost tender, but still a little firm to the bite. Drain and return the macaroni to the pan over low heat. Add butter and toss to melt.
Pour the egg mixture over the buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining evaporated milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs or crumbled saltine crackers.
Makes 4 main-course servings or 6 to 8 side-dish servings. this is our family southern style macaroni & cheese:
cook 1 box of elbow macroni, drain and pour into your
baking dish, in mixing bowl add 3 or 4 eggs, salt and
3 cups milk, stir well and pour over macaroni (the milk should
just about cover the macaroni, if needed add some more)
bake this for 30-45 min in 350 oven and check it, the egg/milk
mixture should set up like gelatin, then add grated cheddar
cheese (or your fav) return to oven to melt - then serve
Source(s):
my grandmother's recipe
correctness,It's Non-profit and only for informational purposes.
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