# Bring on your Mac-N-Cheese recipes! **URL:** \ **Category:** Cafe Society\ **Created:** [March 6, 2009, 2:20pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524 "2009-03-06T14:20:13Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [March 6, 2009, 2:20pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/1 "2009-03-06T14:20:13Z")
Lent is here again. I don’t mind meatless Fridays, and a good macaroni and cheese is welcome any time. So bring 'em on. If you have meat-added alternatives, that’s okay, too. It won’t always be a Lentan Friday. StG ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 6, 2009, 3:57pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/2 "2009-03-06T15:57:16Z")
This is your basic mac and cheese recipe. The result is a wonderfully creamy texture with a crusty top and bottom. The texture comes from using American cheese in addition to the cheddar. N.B.: American cheese is just cheddar that has been emulsified with water to make it a good melting cheese. Time: 1 hour 15 minutes 3 tablespoons butter 12 ounces extra-sharp cheddar cheese, coarsely grated 12 ounces American cheese, coarsely grated 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water 1/8 teaspoon cayenne (optional) Salt 2/3 cup whole milk. 1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish or a casserole dish. Combine grated cheeses and set aside two heaping cups for topping. 2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [March 6, 2009, 4:42pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/3 "2009-03-06T16:42:11Z")
This is a two-person quantity recipe. Double the recipe or triple etc as need be. Macaroni and Cheese 1 1/2 cup elbow macaroni 3 Tbsp butter, melted 2 Tbsp flour 1/2 tsp salt 2 cups milk 2 cups grated cheddar cheese Cook the macaroni in salted water until tender; drain off the water. Blend flour and salt in melted butter. Add a dash of pepper. Add the milk, and cook until thick and bubbly, stirring constantly. Add cheese, stir until cheese is melted. Pour over the macaroni and stir thoroughly. Pour the mixture into a casserole dish. Bake at 350° for 40 minutes. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [March 6, 2009, 6:02pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/4 "2009-03-06T18:02:59Z")
I like to top mine with bread crumbs. Gives it a nice crunch. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [March 6, 2009, 6:07pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/5 "2009-03-06T18:07:27Z")
See that Blue Box labled “Kraft”? Follow directions, adding a tad less milk. Add some grated cheese. Yum. ---
**Author:** ![MissMossie](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@MissMossie](https://boards.straightdope.com/u/MissMossie)\ **Post date:** [March 6, 2009, 6:12pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/6 "2009-03-06T18:12:33Z")
My aunt does a standard baked mac and cheese, but she adds chunks (maybe square inch size) of cream cheese. It melts as it bakes and is amazing. ---
**Author:** ![Euryphaessa](https://avatars.discourse-cdn.com/v4/letter/e/c5a1d2/32.png) [@Euryphaessa](https://boards.straightdope.com/u/Euryphaessa)\ **Post date:** [March 6, 2009, 7:11pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/7 "2009-03-06T19:11:19Z")
I don’t have my mom’s recipe handy (although it’s similar to **AHunter3** ’s), but one thing she does is put kettle-cooked salt and vinegar potato chips on top. Damn, I could go for some of that right now. ---
**Author:** ![lunar\_elf](https://avatars.discourse-cdn.com/v4/letter/l/35a633/32.png) [@lunar\_elf](https://boards.straightdope.com/u/lunar_elf)\ **Post date:** [March 6, 2009, 7:29pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/8 "2009-03-06T19:29:38Z")
I don’t really have any quantities, but it’s a quick and easy recipe and the 2yo loves her ‘turtles!’ It’s a great way to use up leftovers of other cheeses too. -some Velveeta cheese (4oz at least) -milk -spicy brown mustard -hungarian paprika -extra cheeses I have around (grate leftover cheeses in whatever quantities) - parmesan, cheddars etc. -Shell shaped macaroni (aka…the turtle shells) \*\*Optional addins: \*mixed veggies - add in the last few minutes of the pasta cooking, pureed cauliflower/yellow squash - add to cheese sauce while cooking Cook pasta and while waiting. Warm milk, mustard and seasonings. Lower temp and add cheeses. Whisk until all the lumps are gone. Drain pasta and put back on burner (turned off) to cook off the remaining bits of water. Add enough cheese sauce to your liking. I generally freeze this in small baggies for a quick meal for our toddler, especially on those ‘rough’ days. ---
**Author:** ![Canadiangirl](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Canadiangirl](https://boards.straightdope.com/u/Canadiangirl)\ **Post date:** [March 6, 2009, 8:27pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/9 "2009-03-06T20:27:20Z")
quantities are approximate: 2 tbsp flour heaping 3 tbsp butter heaping Make a roux, in essence, darkening the flour in the butter then add a few shakes worchestshire sauce; dijon mustard (1/2 tsp?); pepper to taste; a light shake of nutmeg. Stir until roughly mixed then add 3 cups milk or 2 cups milk, 1 cup beer or whatever quantity you prefer. Then add half a bar of good Cheddar cheese (450g roughly). Doesn’t have to be shredded, but cut small. Keep stirring or whisking until sauce starts to thicken and becomes smooth. In the meantime, boil your noodes, slightly underdone. Drain, put in a casserole dish, add cheese sauce, sprinkle grated whatever-kind-of-cheese you have leftover on top and bake for about 1/2 hour or until the top is browned. Feel free to add more cheese or beer…it’s all according to taste. All the flour and butter does is provide a thickening base for the cheese and milk. You can put sliced tomatoes on the top…whatever you like. ---
**Author:** ![Green\_Cymbeline](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/green_cymbeline/32/9244_2.png) [@Green\_Cymbeline](https://boards.straightdope.com/u/Green_Cymbeline)\ **Post date:** [March 6, 2009, 8:34pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/10 "2009-03-06T20:34:04Z")
I can’t vouch for these, but [here is a New York Times article about the best Mac & Cheese,](http://www.nytimes.com/2006/01/04/dining/04wint.html?_r=1) and there are more good suggestions in the comments. Also I hear that [Martha Stewart’s mac & cheese](http://www.marthastewart.com/article/perfect-macaroni-and-cheese) is really good. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [March 6, 2009, 9:12pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/11 "2009-03-06T21:12:05Z")
My goodness, these sound good. I like the idea of an addition of cream cheese for the creaminess factor. At the local grocery outlet store I found some Kraft cheese that’s a mixture of sharp white cheddar, swiss and parmesan. At 2 6oz bars for $1.00, I can afford to play around a bit. They also have Philly cream cheese in the tubs for 2/$1.00. THanks, and keep the recipes coming. StG ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [March 6, 2009, 10:53pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/12 "2009-03-06T22:53:00Z")
We also did a thread about this last October. [Gimme your best mac and cheese recipe!](http://boards.straightdope.com/sdmb/showthread.php?t=485389&highlight=macaroni+cheese) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 7, 2009, 2:06am UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/13 "2009-03-07T02:06:37Z")
> [@nyctea scandiaca](#): > > I can’t vouch for these, but [here is a New York Times article about the best Mac & Cheese,](http://www.nytimes.com/2006/01/04/dining/04wint.html?_r=1) and there are more good suggestions in the comments. Also I hear that [Martha Stewart’s mac & cheese](http://www.marthastewart.com/article/perfect-macaroni-and-cheese) is really good. If you scroll down in the first link, you’ll find the same recipe I posted above. ---
**Author:** ![AllShookDown](https://avatars.discourse-cdn.com/v4/letter/a/d9b06d/32.png) [@AllShookDown](https://boards.straightdope.com/u/AllShookDown)\ **Post date:** [March 7, 2009, 4:28am UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/14 "2009-03-07T04:28:52Z")
If you’re doing a recicpe with white sauce and grated cheese it’s really not necessary to grate the cheese. Just cut it into cubes at the beginning and when the white sauce is ready, toss in the cheese and stir a little. Put the lid on the pan and let the contained heat melt the cheese. Let it sit for few minutes then stir in the cooked macaroni to combine as much as you want. My dad always liked lumps of cheese in his. I like it smoother. Home made Macaroni and cheese with home grown tomatoes is my last meal wish. ---
**Author:** ![MissGypsy](https://avatars.discourse-cdn.com/v4/letter/m/8491ac/32.png) [@MissGypsy](https://boards.straightdope.com/u/MissGypsy)\ **Post date:** [March 7, 2009, 7:52am UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/15 "2009-03-07T07:52:55Z")
What, for once I get to post my own recipe? I don’t bother with a roux, or a bechamel, or anything fussy. _ **MissGypsy’s Now-Famous Macaroni & Cheese** _ 2 cups Barilla Plus macaroni 2 cups whole milk 10 oz. Velveeta 2 cups shredded mild cheddar 4 slices white American cheese Salt & fresh ground pepper Cook macaroni in salted, boiling water. Hack Velveeta into chunks; size doesn’t matter, in this instance. Drain macaroni when it’s almost but not quite done (about 6-7 minutes). Use same pan to heat milk and Velveeta until it starts melting, and then add shredded cheddar, salt and pepper. When it’s all melted, add white American cheese slices, and it will thicken as soon as those melt. Dump macaroni back into pan, and stir until sauce and pasta are well-combined. Dump into 2 qt. or larger casserole dish. Bake at 350 about 30 minutes, until it just starts to brown on top. ---
**Author:** ![uglyduckling](https://avatars.discourse-cdn.com/v4/letter/u/e99b99/32.png) [@uglyduckling](https://boards.straightdope.com/u/uglyduckling)\ **Post date:** [March 7, 2009, 9:06am UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/16 "2009-03-07T09:06:34Z")
2 cups elbow macaroni 1/2 block velveeta cheese or more to taste 2 cups milk salt and pepper to taste YOu can add Tuna for tuna mac and cheese This is just simple and like making kraft. I lOve it the kids love it and the dogs love it. ---
**Author:** ![Hugh\_Jass](https://avatars.discourse-cdn.com/v4/letter/h/4da419/32.png) [@Hugh\_Jass](https://boards.straightdope.com/u/Hugh_Jass)\ **Post date:** [March 7, 2009, 10:30am UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/17 "2009-03-07T10:30:37Z")
Has anyone ever made that mac and cheese recipe that is supposed to be by Patti LaBelle? ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 7, 2009, 7:44pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/18 "2009-03-07T19:44:40Z")
> [@](#): > > See that Blue Box labled “Kraft”? Follow directions, adding a tad less milk. Add some grated cheese. Yum. I always do this when I make it (except I use the store brand). The added cheese gives it a much smoother, creamier texture than just out-of-the-box. Other good add-ins include salsa, hot sauce, tuna, pickled diced onions, or peas. Eh, what can I say. I’m a bachelor; it’s not worth making an actual fancy dish for just one. ---
**Author:** ![Cherry2000](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Cherry2000](https://boards.straightdope.com/u/Cherry2000)\ **Post date:** [March 7, 2009, 10:16pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/19 "2009-03-07T22:16:11Z")
Ah, well, this one won’t work for meatless Fredays, but I’m posting it anyway because it seriously rocks: Bacon Blue Cheese Macaroni and Cheese Ingredients 4 strips bacon 1 large sweet onion, thinly sliced 6 oz. dry elbow macaroni 8 oz. mozzarella cheese, shredded (2 cups) 2 to 4 oz. blue cheese, crumbled 1 cup half-and-half or light cream 1/8 tsp. pepper 4 oz cream cheese Directions 1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet. 2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside. 3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine. 4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes. ---
**Author:** ![Pammipoo](https://avatars.discourse-cdn.com/v4/letter/p/87869e/32.png) [@Pammipoo](https://boards.straightdope.com/u/Pammipoo)\ **Post date:** [March 9, 2009, 2:13pm UTC](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524/20 "2009-03-09T14:13:48Z")
Going off memory… 2 1/2 cups milk 4 eggs 16 oz elbow macaroni (a small box) a block of cracker barrell cheese (10 oz?) 1 tsp salt 1/4 tsp black pepper 1/8 tsp dry mustard Set oven to 375. Grate cheese. Boil noodles. Mix eggs (throughly), milk, and spices. In casserole dish, alternate noodles with cheese. Top with liquid mixture. Bake for about 40 mins, or until browned on top. [Next page](https://boards.straightdope.com/t/bring-on-your-mac-n-cheese-recipes/488524.md?page=2)