How Do You Make Your Mac & Cheese?

Hi Cheryl,

If you want a creamier, cheesier mac and cheese put a 1/4 of a block of cream cheese into it. Then add the cheeses that you want. It really makes it taste good and if you put it in the oven at abou 350 it will heat evenly and everything melts beautifully. GL

M

use velveeta!! I make the big huge shells, then in a pan i put probably 1/3 of a block of velveeta, some butter, and milk. Cook it on low till the cheese is melted, then add the cooked shells. Salt and pepper to taste. YUMMY!!

I'll add another recipe for mac n cheese that I make for parties, that everyone always asks for.

1 cup uncooked elbow macaroni
1 cup milk
1 cup velveeta
1 can corn, drained
1 can creamed corn
1 stick butter

Mix all together, and bake at 325 deg for approx 35-45 min, cover with foil the last 20 min, and stir occasionally throughtout oven time. This is the best, and all the kids go for it!!

I use sharp cheddar - it makes it cheesier. Also, I make a white sauce first, them melt the cheese in it, mix in the pasta, top with more cheese, then bake until the cheese is melty and bubbly.

For a quick mac & Cheese, I use the box, but only half the powered mix, butter, half and half, and sharp cheddar. Today I baked it in a 9 inch pie plate with crushed Cheez Its on top. Yummy.

We love mac and cheese!!!

@ Momwithcamera - Oh I love the stouffer's mac and cheese - my son will not eat it though....but it is my favorite go to comfort food.

use a stronger cheese (flavor) like sharp cheddar or extra sharp, the milk dilutes the cheese flavor so thats why it doesnt taste as cheesy

Stouffer's frozen macaroni & cheese, transfer to your own pan, add bread crumbs, and bake as instructed. I thought that was how everyone did it.

I also prefer to make my own. Healthier. (not less fattenning but less junk I think). I cook the noodles then drain and then using the pot I cooked the noodles in, I make a cheese sauce. For one box of spiral noodles (which is I think a pound of pasta, it's a bigger box than the pre-made mac and cheese. )
1. Melt 3 tbsp of butter and then stir in 1 tbsp of flour. Whisk into a rue.
2. Add 1/4 cup of milk
3. Add in 2 cups of your favorite cheese. I use mild cheddar usually.
4. Whisk it into a creamy consistency. Add more milk if it's too thick or more flour if it's too thin. I am a little loose on how I do this.
5. Add a little salt and pepper and pour the cheese sauce on top of the noodles and stir it in.
When re-heating leftovers, add a little milk to it as it'll be congealed.

I love baked mac. Growing up it was a staple food for our family. Now, it's something I like to make for my family. I usually use 2 to 3 8oz. bricks of cheese, extra sharp cheddar and colby jack. I make it really really simply. I boil noodles, cut bricks up and toss in pan with salt, pepper and about 4-5 cups of milk. I bake for 30 mins on 350, stir, bake an additional 30 mins until golden brown and bubbly. Enjoy.....Mmmmmm....
Some variations I've really enjoyed are adding finely diced onions into the mix, and sometimes even crispy bacon.
Also, after stirring at the half way point I like to add bread "crutons" made from cut up italian or french bread. Paint some butter on top and they come out slighty browned any crispy and a little chewy.

Sweetie -please make your mac and cheese for (Thanksgiving, the potluck, etc.) ;-)

Seriously, my husband used to be a professional chef and I still reap the benefits! He makes this insane macaroni and cheese with all sorts of horrendous things like 5-7 cheeses (including chevre -I think that's the secret that makes it amazing), real cream, real butter -it's really only something you should eat (if ever) once or twice a year!

For a cheesier taste, use extra sharp cheddar. Tilamuk and Cracker Barrel have really sharp and tangy brands. I'm telling you -the chevre really gives is a good, sharp cheesy punch! You don't taste the actual "goat cheese" taste (although it's my favorite so I wouldn't mind), but people I know who hate goat cheese love my husband's macaroni and cheese. And although this is mild, it also adds a flavor and consistency that's a dream -throw some chunks of Velveeta in! Seriously -Velveeta!

We throw in any cheese we have in the house, so it's a new dish every time! Cheddar is one of our musts though, mixed up with odds and ends from cream cheese to ricotta to asiago or whatever else was on sale that week.

We don't eat it often because I don't want to be one of THOSE providers that feeds junk. But we LOVE it. We use Velveeta, milk, and butter. If I knew what was good for us we would use wheat pasta, but we don't.

velveeta all the way!!!!! also a bit of milk, butter, and seasoing salt!!!!

Best Mac and cheese I've made was from a rachael ray magazine. It got lost when we moved :( and it's not on her website...sigh It was really good but I'm sure its really bad for you. It used cream instead of milk maybe that will make a difference in yours but the rest of it I can't remember.

Extra sharp Cheddar yum. I might go make some now...you just gave me a pregnant craving.

We use sharp cheddar cheese to add to the cheese flavor.

My daughter doesn't like our homemade mac & cheese because she prefers the boxed stuff.

Colby is a very mild cheese.

I use lots of slices of American cheese, and a dab of mustard, salt and pepper, and stir it until it all melts. I mean, probably eight or ten slices of cheese for a batch.

That gives it the "cheesy" taste people expect.

I make a cream sauce using butter, 1/2 milk & 1/2 cream & flour then add my cheese usually a mixture of mozzerella, mild cheddar, Colby & Monterrey jack season w/salt & pepper to taste then pour mixture over my cooked noodles top off w/some breadcrumbs then bake

Shred extra sharp cheddar. Layer with pasta noodles (traditionally, elbow macaroni) and bake. We top with smooshed Ritz crackers toasted in a saute pan with butter. That's it. Very yummy.

I use Velveeta cheese with milk and butter it's very creamy and delish!!

Instead of making a cream sauce, I use a can of cheese soup and lots of shredded medium cheddar cheese. Mix these in with cooked noodles and bake. Don't remember the temp or time.

I have a really good one! I use butter, flour, milk, fresh parmesan cheese, cheddar cheese, salt, pepper, and nutmeg

My kids love it and is a favorite when it's cold outside

I use a combination of monteray jack, colby and american. Sometimes I'll switch it up and use cheddar, but I always used 3 different types of cheese. I start with a simple white sauce and melt the cheeses into it, then pour it over cooked pasta. If I'm making it for a holiday get together I'll splurge and add small chunks of a maple brown sugar ham that I get from the deli into it. Yum!

I did a slow cooker mac.
Boil noodlees

Then in a bowl mix butter, milk, one can condensed cheese soup one beaten egg and sharp cheddar

Then put noodles and ingredience in crock pot on high for 2 and half hours

I hardly ever make it from scratch because I am obsessed with KD and many other boxed types but what I always do even with the cheesy boxed stuff is add a cheese slice to the pot when it is still very hot. Cheese slices melt into a very creamy texture (not life shredded cheese) and it always helps to add more of a cheesy flavour
Mmmmmmmmm Kraft Dinner so good

Well there are many variations as others have posted here but I refuse to make it or buy the box it just gets wasted I hate it so do my kids the only one who likes it homemade is dad if he wants it he must buy the ingredrients for it.Just last nite there was some at a B-day for my MIL my BIL made it home made & it looked like puke very pale

heavy whipping cream, sharp cheddar, butter and a tad of salt. It seems bland to me, but the guys LOVE it. I really shouldn't comment myself since I am not a Mac N Cheese fan, but I do get alot of compliments on mine. I got it off a web site, not sure if it is the Neally's or from Allrecipe.com

I use aged sharp cheddar. Sometimes throw in a little gruyere. I make the white sauce, mix it with the pasta (mostly cooked). Pour pasta into casserole dish, grate cheese over top. sprinkle with bread crumbs and cook. I try to only do it once or twice a year.

I use the fiesta blend cheese from Walmart. I also add some to the box kind if I make it from the box.

I make it from the box. But I wonder if there is a good one I can do in the crock pot???!!!

Recently I found a recipe that my family has unanimously voted as the best mac n cheese I've ever made. It was similar to Carolyn F.'s recipe with the milk, flour, velveeta, & cheddar, but I add about a cup of sour cream to the mix & skip the onions altogether. Once the cheese is mixed with the noodles & plopped into a giant baking dish coated with cooking spray I top the whole thing with a ton more cheddar cheese before baking it. It's truly decadent!

I love homemade mac and cheese, my mom almost always made her own. I had her write her recipe down and I use it now and get raves at parties and from families we have over for dinner. Even my own two picky eaters love it and are excited when they hear we're having it for dinner. I just made some yesterday for dinner and my youngest (4yo) was asking me if when she was older if I would give her the recipe for it. = )

I cook the noodles while I am making the cheese sauce. Use a big non-stick pot for the sauce if you can.

For 1-1/2 of cups of elbow noodles (about 1/2 of a 1 lb box):

1. Melt 3 tbsp of butter and then stir in 4 tbsp of flour, 1/2 tsp of salt and a dash of pepper. Whisk into a rue.
2. Add 2 cups of milk and stir often, until thick and bubbly. Add 1/4 cup of onion, finely chopped (or 1-1/2 tb of dried diced onion)
3. Add in 8 oz of Velveeta, cut into chunks. Sometimes I'll throw in some shredded cheddar to melt as well, but I've found the sharper the cheese, the less smooth the final product is, so I only add a little, if at all.
4. Stir until it melts into a creamy consistency.
5. Meanwhile - cook elbow noodles 5-6 minutes, drain.
6. Add noodles to the pot of cheese sauce and mix well. (If you don't have a big enough pot, you can do it in the baking dish, a bit at a time, make sure to leave a bit of room for mixing.)
7. Spray your baking dish with non-stick spray and pour the mixture in.
8. Sprinkle liberally with bread crumbs.
9. Put into a 350 degree oven and bake for 35-40 minutes (bit longer if you've doubled the recipe.

Double or triple or whatever this recipe, it holds up well. I've made it for the main dish for dinner, or as a side to serve with ham, fish, or whatever else. I've made it by the aluminum pan-load to serve at parties, and also to give to neighbors in various containers. I usually make *at least* a double batch of this, sometimes triple, and freeze a pan for later cooking.