Macaroni and cheese

drumjj

Wed, Dec 24 2008, 5:01 pm

after six and a half years of marriage my husband has told me he loves proper macaroni and cheese thats baked etc does anyone know how to make this. its probably very easy but seen as im allergic to milk ive never made it so id love some ideas thanks

Raisin

Wed, Dec 24 2008, 5:29 pm

the recipe in the spice and spirit is excellent.

use mature chedder for an even yummier flavour.

basically melt butter, fry a little onion in it, add some flour (tbsp), stir, add milk, stir and stir and stir and stir till it thickens and just starts to boil. take off heat, add grated cheese, and mix in cooked macaroni. put some more cheese and sliced tomatoe on top, paprika and bake for half an hour or even more for a yummy crunchy top.

soldat

Wed, Dec 24 2008, 5:46 pm

1/4 c. marg. or butter - melt in skillet
add 1 small onion chopped, saute until golden
add 1/2 tsp. salt
1/4 tsp. pepper
stir
add 1/4 c. flour
mix until smooth
add 1 3/4 c. milk
heat to boiling, boil stir and for one minute - until thick
remove sauce from heat, stir in 8 oz. (2 c.) shredded cheese (I use the chedder mozzarella combo, cause that's what we can get around here)

cook 1 1/2 c. raw macoroni, drain, combine with sauce in pan
you can top it with cornflake crumbs if you want
bake at 350 for 1/2 hour

ok this is the original recipe from betty crocker, as you can see its got lots of calories!
here is how I lighten it up
I use 1/2 the marg.
replace 1 c. of milk w/ parve chicken soup (1 tsp. mix with 1 c. water)
and I use 1/2 the cheese.

mom2bsn

Thu, Dec 25 2008, 2:09 am

you can mix the macaroni which cheese, a little butter and some milk, put it in a pan and put cheese on top and bake

justmom

Thu, Dec 25 2008, 2:15 am

Nah, do the real thing, it's worth the work -- I don't know if it's worth the calories-- just a hint-- add a drop of mustard powder with all the spices-- mine gets raves and I do that, but then again I don't use cheddar bcz. I cannot find it in this country!!!

Tamiri

Thu, Dec 25 2008, 2:25 am

We call "proper" mac and cheese: macaroni in a pot. Cause it involves more than a microwave. You need a pot and the oven too. My kids love it, as I loved when my mother made it. It's the ultimate comfort food. Yesterday, I made the recipe but for 1/2 of it I sauteed onions and mushrooms (my recipe doesn't call for onions) and added a can of tuna, so I had both mac and cheese casserole and tuna casserole. The ultimate!

BeershevaBubby

Thu, Dec 25 2008, 4:04 am

4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten

Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and while it is still hot, add the cheddar and mozzarella cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. May be frozen for up to 6 months; just make sure it's completely cool before you freeze. Yield: 8-10 servings.

drumjj

Thu, Dec 25 2008, 4:10 am

thanks a lot where I live I cant really get mozeralla cheese just normal yellow cheese like cheddar so if its ok just to use that then I will try it next week and surprise him. im going to have to bake it in my microwave which also has an oven setting bc I dont have a milky oven

Raisin

Thu, Dec 25 2008, 6:26 am

drumjj wrote:

cheddar is fine, I always use it and tastes yum! my favourite food. maybe I will try yeshas recipe...it looks a little easier then mine.

Mrs Bissli

Mon, Jan 19 2009, 11:43 am

I think actually cheddar is better for mac and cheese as it has more flavour and I find morzarella tends to get "string-ey". I also make "roux" with butter/margarine and flour. The trick is to add milk VERY gradually so that the cream sauce doesn't get too lumpy. If it does, you can either mush it with the back of a spoon or whizz with a hand blender. They freeze nicely though for some reason I need to increase seasoning a bit for freezing.

greenfire

Mon, Jan 19 2009, 12:15 pm

justmom wrote:

then again I don't use cheddar bcz. I cannot find it in this country!!!

what country do you live in ... haolam makes cheddar cheese Idea

anything baked is a casserole ...

my mac & cheese has mozzarella and marinara and a whole lot of spices ...

chocolate moose

Mon, Jan 19 2009, 12:50 pm

YESHASettler wrote:

Yesha, if I'm not baking it, what do I leave out - besides the eggs ?

BeershevaBubby

Mon, Jan 19 2009, 1:00 pm

chocolate moose wrote:

YESHASettler wrote:

4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten

Yesha, if I'm not baking it, what do I leave out - besides the eggs ?

I imagine you leave everything out other than the cheddar, mozzarella, salt and pepper... everything else combines to make a custard.

tziviakayla

Mon, Jan 19 2009, 2:15 pm

I just made 2 big pans this morning! One to eat tonight..the other to freeze.

My recipe is rather simple!
elbow pasta (about 1 1/2 pounds per pan)
shredded cheddar or mozarella (8 oz per pan)

I put one layer of pasta at the bottom, then a layer of cheese, a second layer of pasta over the cheese covered by some more cheese, then a 3rd layer of pasta, with more cheese on top.

I cover the pan with aluminum foil and bake at 350 for 30-40 minutes.

Tamiri

Mon, Jan 19 2009, 2:21 pm

"The Best Macaroni and Cheese"

2 T butter (28 grams)
2 T flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups hot milk
2 cups grated yellow cheese (225 grams)
10 oz macaroni (1/4 kg) cooked and drained

Melt butter. Stir in flour, salt and pepper. Gradually stir in hot milk and cook, stirring, until sauce is thickened (I use a wire wisk). Add cheese and cook, stirring, until cheese is melted. Add macaroni and mix well. Adjust seasoning. Bake at 375F for 25 minutes.
*can easily be doubled
*delicious even if not baked

chocolate moose

Mon, Feb 16 2009, 11:33 am

YESHASettler wrote:

chocolate moose wrote:

YESHASettler wrote:

4 c. cooked elbow macaroni, drained
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. sour cream
4 T. butter, cut into pieces
1/2 t. salt and pepper, each
1 c. milk
3 eggs, beaten

Yesha, if I'm not baking it, what do I leave out - besides the eggs ?

I imagine you leave everything out other than the cheddar, mozzarella, salt and pepper... everything else combines to make a custard.

is 4 cups of noodles a lb box?

is 1 cup of cheese an 8 oz grated bag ?

BeershevaBubby

Mon, Feb 16 2009, 11:37 am

chocolate moose wrote:

is 4 cups of noodles a lb box?

is 1 cup of cheese an 8 oz grated bag ?

http://wiki.answers.com/Q/How_.....pound

http://wiki.answers.com/Q/How_.....heese