Sell out your Grandma!

[Devlyn]

I need a good, homemade macaroni and cheese recipe. Anyone make a good one or willing to steal the old girls recipe while she's napping? Hugs, Tracey

[Constance]

I posted this one to the Let's make a cookbook thread a while back.

McEncheese

Basically, Mac and Cheese but the name is a visual joke based on my last name.

1 1-pound bag of elbow macaroni, farfalini, or other small pasta
4 cups broth (I usually use chicken broth)
1 2-cup package shredded cheddar cheese
the Blessed Trinity (garlic powder, onion powder, and paprika)
Parsley and/or Chives

Bring the broth to a boil and season to taste with the Blessed Trinity. Add the pasta. Lower the heat and simmer, stirring often, till the pasta is cooked. It might be necessary to put a lid on the pod to keep too much of the liquid from boiling off.

When the pasta is done, turn off the heat. Dump in the cheese and stir till it's melted and well mixed. Sprinkle the parsley and/or chives over the top and stir again.

I always use dried pasta for this one. It ends up absorbing the flavors of the broth and the Trinity.

[tekla]

My mother faithfully practiced the cooking of provincial New Jersey, and pretty much like the rest of the country I spell mac&cheese K-R-A-F-T, which also explains why I fear it.

[HelenW]

I've used this recipe http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html more than once and everyone really enjoys it.  I modified it the last time I made it by omitting the egg and buttered breadcrumbs and covering the baking dish for the duration of the bake time.  The modifications resulted in a creamier sauce.

Using sharp cheddar may make it a bit bitter or grainy.  A mild cheddar works well too, if you wish.

hugs & smiles
Emelye

[Renate]

That recipe says 1/2 pound of elbows? That doesn't seem like much. The video doesn't say how much.

I usually do about the same, a white sauce with cheese added.
If you make mac and cheese with just cheese you have an industrial adhesive.

[Devlyn]

I like the oven baked version with the crunchy top!

[V M]

Could maybe try this one 

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html

[HelenW]

That recipe says 1/2 pound of elbows? That doesn't seem like much. The video doesn't say how much.

I usually do about the same, a white sauce with cheese added.
If you make mac and cheese with just cheese you have an industrial adhesive.

½ pound dry macaroni is quite a bit after it's cooked.

[V M]

LOL... I just realized that I put up the same recipe    Must be a good one 

[HelenW]

LOL... I just realized that I put up the same recipe    Must be a good one 

Oh, it is!  IT IS! 

[Gadgett]

I use to go with

2 box generic macaori n cheeze
1 can campbell's Cheese soup
1 cup sharp cheddar cubes
1 cup milk

cook up the macarroni and add in the powder cheeze and mix. keeping the pot on a low heat add in cubes and soup and mix till cubes have melted. then add milk to make as gooey or soupy as desired.

Hope it works out for you, but Cambell's cheeze soup has changed over the years so now I use Rago's cheese sauce.

[V M]

Oh, it is!  IT IS! 

Yup, I notice it disappears quick when brought to pot luck dinners