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Easy recipe for homemade mac and cheese?


Asked by ExtremlyUnique at 2:59 PM on Mar. 3, 2011 in Food & Drink

Level 17 (3,718 Credits)
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Answers (5)
  • Cook and drain the mac. Have cubed up and dissolved in milk Velveeta cheese(can heat it in the microwave). Stir the two together and you have homemade mac and cheese. Sorry, I don't have proportions. I do it by guess!!!

    Answer by NannyB. at 3:05 PM on Mar. 3, 2011

  • Mine is so easy and veryone loves it.
    boil your noodles I use usually bowtie, penne, or or the spiral ones
    in another pan pour in heavy cream, add cheddar, parmesian, salt and pepper. a little paprika done drain noodles and dump in.
    I don't follow a recipe. This is a super quick dinner. If I have more time I first will saut. some fresh garlic and red onions. add to the mix.
    Sometimes I top it with grilled chicken.

    Answer by Iluvmy5 at 3:20 PM on Mar. 3, 2011

  • Boil noodles. While the noodles are cooking, melt cheese, milk and butter. At the last few minutes add a couple tablespoons of cream cheese. Drain noodles. Mix with cheese mixture. Put in a casserole dish. Top with browned and buttered bread crumbs. Bake at 350 for about 30 minutes.

    ***I put the cheese in the saucepan and then pour milk until barely covered. The less milk, the thicker the sauce.

    Answer by tyfry7496 at 4:40 PM on Mar. 3, 2011

  • Crock pot
    I melt butter and add a couple of tablespoons of flour in the bottom of my crockpot and then add dry mustard and 2-3 cups of milk. I shred 3 cups of cheddar cheese and add that. Then I partially cook macaroni and add that and then season to taste. Let cook on low for 2 hours

    Answer by adnilm at 4:54 PM on Mar. 3, 2011

  • All Day Macaroni and Cheese

    8 ounces elbow macaroni
    4 cups shredded sharp Cheddar cheese
    1 (12 fluid ounce) can evaporated milk
    1 1/2 cups milk
    2 eggs
    1 teaspoon salt
    1/2 teaspoon ground black pepper

    In a large pot, cook the macaroni in boiling
    water 10 minutes, or until al dente, and drain.

    In a large bowl, mix the cooked macaroni,
    3 cups of the sharp Cheddar cheese, evaporated
    milk, milk, eggs, salt, and pepper.

    Transfer to a slow cooker that has been coated
    with non-stick cooking spray.

    Sprinkle with the remaining 1 cup of shredded
    sharp Cheddar cheese.

    Cover, and cook on Low for 5 to 6 hours, or until
    the mixture is firm and golden around the edges.

    Do not remove the cover or stir the mixture until
    the mixture has finished cooking.

    Serve warm.

    Answer by rkoloms at 10:06 PM on Mar. 3, 2011