I'm not much of a chef but I felt like a dork tonight when my aspiring chef son asked to help make dinner & I'm like first you cook the noodles, then you mix the butter, milk & powdered cheese together.
I'm not much of a chef but I felt like a dork tonight when my aspiring chef son asked to help make dinner & I'm like first you cook the noodles, then you mix the butter, milk & powdered cheese together.
I do!!
I'll find it and post it up.
I usually add frozen brocoli with the mac&cheese, and 3 slices of american cheese. SOOOO yummy.
make some pasta, elbow macaroni works well.
In a pot, put milk, a pad of butter, a bit of salt and pepper. Turn on the heat to warm the mixture. Throw in 3 (or 4 or 5, as much as you want really) slices of cheese. I typically use American, but some cheddars work and american and cheddar is good.
in a small container, mix some flour or cornstarch with water. Mix it with a fork until there are no chunks or lumps. The consistency should be very liquidy. If its thick and viscous like a dough, add more water until it looks like a drink rather than a batter.
Don't let the milk boil. When it is *almost* boiling, stirconstantly as you add the cornstarch/flour and water mixture slowly. Keep stirring or lumps will form! Pause in the pouring and let the mixture thicken a bit. Use your judgement in when it is thick enough for mac and cheese.
things with cornstarch will tend to thicken a lot more when they cool off too, so don't over cook it!
i'm off to make mac n' cheese for dinner now ;)
I used to make it from scratch ALOT with real cheddar.. but since now I've gotten somewhat lazy and my family didn't liek the fact that the cheese didn't stay creamy.. we use velvetta type cheese(oh god.. i hate even admitting that!)
I use Velveta too, is that bad?
Anyways, here is my recipe
Ingredients 1/2 lb cooked Macaroni
1/4 cup Margarine
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Flour
1 3/4 cups Milk
8 oz of Velveta Cheese cubes
Instructions Melt Margarine, Salt and Pepper together. Slowly add flour into mix until smooth and bubbly, then take off the heat. Stir in Milk, boil for 1 min. Add macaroni to entire mix. Optional: Bake for 375 Deg for 30 Min.
http://www.morgoth.org/kraft/recipes.php
Nope. I've literally made it with all sorts of random cheeses from the fridge. Its a good way to use up bits of cheese. basically, if the cheese is good tasting before you put it in the pot, it'll be fine when you take it out :-)
I just feel like Im taking the easy way out using Velvetta! But it tastes alot better and is faster and my family will actually eat it. Velvetta itself sorta grosses me out.. blah processed cheese in the non refridgerated aisle LOL! But ooh man does it make good nacho cheese sauce among other things (BTW.. also a fan of cheese in a can.. heh)
if I cube some real cheese will it melt okay.
Yeah, it just may take a bit more time to melt in the pot. You miught want to slice it instead, just to speed things up. if that isn't an option, lower the temperature on the stove. This will give you more time before the milk starts to boil to let the cheese completely melt.
Macaroni -n- Cheese Casserole
Make macaroni and cheese as you normally would and then pour it in a casserole dish. Make sure you make enough mac and cheese to fill the dish.
Then crumble up some potato chips and cover the top of the macaroni and cheese. Place it in the oven at 350 degrees and cook until the chips start to show a very slight brown color on their edges. Then pull it out and it's done.
This always used to be a very popular dish in my family when I was growing up.
this recipe is my favourite.
Firstly, cook a few cups of elbow macaroni.
place the cooked macaroni in a large casserole dish.
preheat the oven.
put 2 tablespoons of butter in a saucepan and melt over stove. when butter is melted take off stove and mix in 4 tablespoons of plain flour. slowly add in a pint of milk. and by slowly, i really mean slowly, because it will go lumpy otherwise. just add in a small amount of milk at a time and mix it really well so its nice and smooth. a whisk is the best for this.
then put back on the stove and whisk until its nice and thick. take off the stove and add in a couple of handfuls of a grated cheese of your choice. whisk it in.
then pour over the cooked macaroni in the dish. mix them together well.
then grab another handful of grated cheese and sprinkle liberally over the top of the macaroni.
pop it in the oven until the cheese is melted and slightly brown.
soooo yummy!