How do you make Mac&Cheese? (homemade)?

Question

I need a great homemade recipe for mac&cheese that is just mac&cheese, no broccoli, onions, 'mexican style', ect.

I just need the recipe for homemade cheese for the recipe, good, creamy, cheese.

Please help me ASAP! thanks!

Answer 1

Baked Macaroni and Cheese

Alton Brown



1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup Panko* bread crumbs



* Panko is a Japanese bread crumb – Substitute plain or Italian if desired.



Preheat oven to 350 degrees F.



In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.



Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.



Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.







Stove Top Mac and Cheese

Alton Brown



1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Answer 2

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs



Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Answer 3

Boil the macaroni until it is softened and drain as much of the excess water as possible.

Put the cooked Mac in a buttered baking dish and cover with about a pound to a pound and a half of Velvetta Cheese.

Bake in the oven at 350 degrees for about 15 to 30 minutes or until all of the cheese has melted.

Remove from oven and top with Mild Cheeder Cheese, return to oven and bake an additional 10 minutes or until the Cheeder is melted.

Remove from oven to let set for about 15 minutes.



Serve and Enjoy! Yummy!

Simple, easy and very tasty.

Answer 4

INGREDIENTS:



8 ounces pasta (twists, mini penne, etc.)

8 to 10 ounces fresh baby spinach leaves

3 tablespoons butter

3 tablespoons flour

1 1/2 cups low fat milk

1/4 teaspoon dried leaf basil

1/2 teaspoon salt, or to taste

pepper, to taste

2 cups shredded mozzarella cheese

1 cup soft bread crumbs

2 tablespoons melted butter



PREPARATION:

Heat oven to 350°. Lightly grease an 8-inch square baking dish or spray with cooking spray.



Cook pasta following package directions; drain and rinse with hot water.



Meanwhile, in a large saucepan, heat butter over medium-low heat. Stir in flour until smooth and bubbly. Add the milk and continue cooking, stirring, until thickened. Add the basil and the salt and pepper to taste. Stir in the spinach leaves until wilted; stir in the hot drained pasta. Stir in the mozzarella cheese until well blended. Spoon the pasta mixture into the prepared baking dish.



In a bowl, toss bread crumbs with the melted butter; sprinkle over the pasta mixture. Bake for 20 to 30 minutes, or until nicely browned and hot.



Serves 6. :D

Answer 5

Baked Macaroni & Cheese



½ cup heavy cream

½ cup milk

3 Tbsp butter

2 Tbsp flour

1 lb. macaroni, boiled al dente, according to pkg. directions

1½ c ups yellow cheddar cheese, shredded

1½ cups Muenster cheese, shredded



Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.

---------------------------



Ina’s Mac & Cheese



Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small) -- OPTIONAL

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)



Preheat the oven to 375º F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.



If using tomatoes, slice and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.



--Ina Garten, Barefoot Contessa Family Style Cookbook

Answer 6

2 packages (7 oz each) small pasta shells

2 tablespoons butter or margarine

1/4 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/4 teaspoon pepper

2 cups half-and-half

3 cups shredded Cheddar cheese (12 oz)

4 medium green onions, sliced (1/4 cup)

1/4 cup chopped red bell pepper





1. Cook and drain pasta as directed on package.

2. Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

3. Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.

High Altitude (3500-6500 ft): Use 2 1/4 cups half-and-half. After heating to boiling in step 2, boil and stir 3 minutes.

Answer 7

RECIPE 1

1 tablespoon vegetable oil or extra virgin olive oil (EVOO)

2 tablespoons butter

3 tablespoons flour

1 1/2 cups whole or 2 percent milk

3 cups white cheddar cheese, shredded

1/2 teaspoon nutmeg, ground or freshly grated

1/4 teaspoon ground cayenne pepper, a couple pinches

Salt

1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it



Pre-heat broiler.



Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.



Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.



Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.



Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.



RECIPE 2



Salt

1 pound gemelli pasta or other short cut pasta

1 tablespoon extra virgin olive oil (EVOO)

1/2 pound bacon, chopped

2 onions, quartered and thinly sliced

1/2 cup dry white wine

2 tablespoons butter

2 tablespoons flour

1 cup chicken stock

1 cup whole milk

Black pepper

2 cups shredded Gruyère cheese

A little freshly grated nutmeg, to taste

1 rounded tablespoon Dijon mustard



Heat water for pasta, salt water and cook pasta to al dente.



While pasta water comes to boil, heat the EVOO, one turn of the pan, in a deep skillet over medium-high heat. When EVOO is hot, add bacon and crisp, 5-6 minutes. Remove with a slotted spoon and drain off some of the fat if you have more than 2-3 tablespoons. Add onions and cook for 10 minutes, until soft and beginning to caramelize. Add wine and cook out, 1 minute.



While onions cook, heat a saucepot over medium heat. Add butter, melt, then whisk in flour. Cook for 1 minute, then whisk in chicken stock and milk and bring to a bubble. Thicken for a few minutes, then season with salt and pepper. Melt in cheese, stirring it in a figure eight motion with wooden spoon. Add nutmeg and mustard and adjust salt and pepper.



Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

Answer 8

I found out from my sister-in-law since her husband is so friggin' lousy in bed she uses a handheld massager thingy you know the kind for backs, we both got matching ones for Christmas last year. I haven't tried anything other than my hand. I like the left one best. I'm right handed when I use that hand it's too tense but I discovered that when I use my left hand it's a bit more relaxed and has a mind of it's own. Hope I've helped.