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How do you make homemade mac-n-cheese?

 
girliemom0406

Asked by girliemom0406 at 4:22 PM on Apr. 22, 2011 in Food & Drink

Level 24 (18,769 Credits)
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Answers (14)
  • OOOOH! It's so easy and SO much better than the boxed stuff. I have a recipe for a gruyer version and it is delicious. Found it online. The basic method is the same, you just mix it up any way you want. Go to Food Network online and you'll be sure to find some great ones.
    Anonymous

    Answer by Anonymous at 4:24 PM on Apr. 22, 2011

  • I like making this one Serves 12
    6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
    8 tablespoons (1 stick) unsalted butter, plus more for dish
    5 1/2 cups milk
    1/2 cup all-purpose flour
    2 teaspoons kosher salt
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon cayenne pepper
    4 1/2 cups (about 18 ounces) grated sharp white cheddar
    2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
    1 pound elbow macaroni

    1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bub
    liss05

    Answer by liss05 at 4:33 PM on Apr. 22, 2011

  • Velveeta? Really? True homemade mac-n-cheese is made with beschemel (sp?) sauce and a quality cheese!
    Anonymous

    Answer by Anonymous at 6:44 PM on Apr. 22, 2011

  • The way my MIL taught me. Just boil and drain the macaroni. Cut up some Velveeta cheese. Put the macaroni back in the pan, put in the Velveeta, add a stick of margarine (no it's not too much, trust me),and a little milk. Salt and pepper to taste, and stir till the oleo and cheese melt! YUMMY,and you don't have to use your oven. So much easier on top of the stove.
    cbk_mom3

    Answer by cbk_mom3 at 4:29 PM on Apr. 22, 2011

  • Every man and child I have ever know prefers Kraft.
    ochsamom

    Answer by ochsamom at 4:30 PM on Apr. 22, 2011

  • When butter bubbles, add flour. Cook, stirring, 1 minute.

    2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
    3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

    4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

    5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter br
    liss05

    Answer by liss05 at 4:43 PM on Apr. 22, 2011

  • Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve

    Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes
    liss05

    Answer by liss05 at 4:44 PM on Apr. 22, 2011

  • Anon, so a few of us use Velveeta? So SUE us! It doesn't make any difference,as long as the family loves it.
    cbk_mom3

    Answer by cbk_mom3 at 6:52 PM on Apr. 22, 2011

  • I just make shells and cheese
    mommythree0508

    Answer by mommythree0508 at 10:45 PM on Apr. 22, 2011

  • i just boil the pasta, throw in some velveeta cheese, a little butter and milk and salt and pepper to taste, thats it! lol its a good way to make somethin fast! and with 3 little boys we need fast in this house!!
    hfaddis

    Answer by hfaddis at 4:58 AM on Apr. 23, 2011

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