Mothertobellasummer
New member
I love macaroni, i usually make it with kraft singles, and velveeta cheese and i like it, just curious on other peoples thoughts? thanks
what a good recipe for macaroni and cheese?
- Thread starter Mothertobellasummer
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I prefer cheddar cheese. It is fun to try lots of different cheeses, actually! I make a white sauce with a half a stick of butter, melted.Add a quarter cup of flour and stir over low heat for two minutes. Don't let it brown. Heat a quart of milk. Add slowly, stirring constantly to prevent lumps into the butter/flour roux. Keep adding and stirring. Heat and stir for ten minutes. Have a pound of your favorite cheese at hand, shredded, and a pound of pasta cooked. I hope you used a great big pot for your sauce so you can add the cheese and pasta alternately into it and stir gently. Put into a 9" x 12 " pan and bake for 45 mins to an hour at 350 degrees F. Put some grated cheese on top too before baking.
I love cheddar, but have a recipe that is really rich. I don't remember it in detail right now but it is good for Easter.I will look it up and see if we wan that on the holiday this year!
My grandmother used to make great mac and cheese with velveeta.
I love cheddar, but have a recipe that is really rich. I don't remember it in detail right now but it is good for Easter.I will look it up and see if we wan that on the holiday this year!
My grandmother used to make great mac and cheese with velveeta.
Ingredients
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated parmesan
Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated parmesan
Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.