(Closed) Mac N Cheese Recipes, please!

posted 8 years ago in Cooking
Post # 3
2716 posts
Sugar bee
Post # 4
3696 posts
Sugar bee
  • Wedding: May 2012

I always make mine from scratch without a recipie, but this is kinda-sorta about what I do most times.  ๐Ÿ™‚

3-4tbs butter, melted.

3-4tbs flour (same as butter).  Wisk together and cook a little bit until it gets just a little bit darker.

Add whatever milk product you want to use.  Sometimes I use a little cream, sometimes I add some of my fat free half n half, sometimes it’s all skim milk.  But roughly 2 cups.  It makes it quicker if you heat it up beforehand, while you’re making the roux (I have a tiny saucepan that works great for that).

Now stir, stir, stir.  Add some salt, pepper, litte pinch of cayenne, smoked paprika, and a few grates of nutmeg.  When it gets hot again (I turn it up to med-high to get it there quicker, but keep an eye on it), keep stirring pretty frequently until it starts to get thick and stick to the sides.  When it’s the consistency you want (the more you cook it, the thicker it will get!), turn the heat off and dump in your cheese.

~2c sharp chedder, grated (bagged is ok, too)

~1/2c something smokey, usually gouda

Mix ‘er up ’till the cheese melts, then dump in your 1lb of pasta that you’ve managed to get cooked (very al dente) and drained at the same time.  Stir and enjoy.  Even more delicious with bacon.

Post # 9
1341 posts
Bumble bee

I love homemade mac & cheese, but i think it can be a little bland sometimes. Try adding jalapeno’s for an extra kick!

Post # 10
593 posts
Busy bee
  • Wedding: October 2011

@oracle:  What didn’t you like about your last macaroni and cheese?  How did you make it?  

Some things to consider when making scratch macaroni and cheese is make sure you have good cheese.  You want to shred it yourself.  Don’t use pre-shredded cheese because it makes the sauce gritty.  Also, you want to add the cheese off the heat.  The residual heat of the white sauce will melt the cheese.  Cheddar, American, gruyere are good cheeses to use.  Something like mozzarella or muenster are good for sprinkling over the top when you bake, but not for the sauce.  They get too stringy.  

Post # 11
5398 posts
Bee Keeper

There are tons of mac and cheese recipes on Pinterest! Seriously I always see a new one. Check it out! But honestly, we always just make it from scratch and throw in ingredients to taste–nothing complicated!

Post # 13
2015 posts
Buzzing bee
  • Wedding: September 2013

if you add a bit of mustard to the sauce it brings out the flavour of the cheese. makes a huge difference. The key is to cook out the roux (flour and butter) properly so the taste of the flour goes away. The best way to do this is to make sure the mixture is bubbling for a few minutes after the milk has been added (stir all the time) I always add a mix of blitzed up breadcrumbs and cheese to the to and place under the grill until a nice crunch has formed. Serve with garlic bread

Post # 16
449 posts
Helper bee
  • Wedding: June 2013

I don’t know if this will help…but my mom taught me how to make mac and cheese since I didn’t like the boxed kind. All you do is pick your favorite noodles (elbow, rotini, penne, whatever)  and cook it. 

The cheese sauce is easy, but there are no real measurements. You just take some velveeta, (I usually start with 1/2 of the small block) then add butter and milk. If the sauce is too thick, add milk, if it’s too thin, add cheese ๐Ÿ™‚ 

I think it’s delicious and Fiance loves it too and he usually doesn’t like mac and cheese. 

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