NWR: Baked Macaroni & Cheese

Okay, Ladies I need your help!! Does anyone have a good baked macaroni & cheese recipe for me? I've tried this twice and twice FH and I havent liked it I love mac & cheese and I'm really determined to make it good, but it just tastes weird... I dont know if its the sharp cheddar that we have used? Please help!! I want to make this tomorrow for dinner

Really simple:

Box of elbow macaroni
16 pack of Velveeta slices (must be Velveeta)
1/2 stick of butter
1 cup milk (use whole milk - this is not the time to be scrimping on calories)

Cook the elbows, pre-heat oven to 350.

While the pasta is cooking heat the butter and the milk (on low/medium so it doesn't burn). Slice by slice stir in the velveeta. Keep stirring constantly. It will melt and become a really creamy consistency.

When the pasta is cooked, drain and spray Pam on the bottom of a casserole dish. Pour out half the past in the casserole dish and pour half the cheese sauce mixture on top. Then pour the other half of pasta and cheese sauce. Sprinke some bread crumbs on top, put some foil on top and throw it in the oven for like 20-25 minutes until you can see the sides getting bubbly. I usually remove the foil for the last 5 minutes or so so the breadcrumbs get a little bit crunchy.

Delish! Now I have to make it for dinner tomorrow night !

i stole this recipe from a girl on this website... can't remember who.... i'll give her the props if I think of it...

I made if for thanksgiving and it came out awesome !!!

My family wants me to make it for Christmas!


Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35-45 minutes. Serve hot.

*** Mine was done in 30 minutes so keep an eye on it !

Thank you ladies!!! These sound yummmmmy!!! I cant wait to make it tomorrow!!!! Hopefully 3 times a charm around my house with baked mac & cheese lol

Kimi -

Someone just referred that recipe to me. Said its awesome. Its actually Patti Labelle's Over-The-Rainbow Macaroni & Cheese. Glad to know its a good one.

---

Posted by KimiDanny1010

i stole this recipe from a girl on this website... can't remember who.... i'll give her the props if I think of it...

I made if for thanksgiving and it came out awesome !!!

My family wants me to make it for Christmas!


Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35-45 minutes. Serve hot.

*** Mine was done in 30 minutes so keep an eye on it !

---

This is the one I use!! WE LOOOVE IT!

you have FM

---

Posted by KimiDanny1010

i stole this recipe from a girl on this website... can't remember who.... i'll give her the props if I think of it...

I made if for thanksgiving and it came out awesome !!!

My family wants me to make it for Christmas!


Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35-45 minutes. Serve hot.

*** Mine was done in 30 minutes so keep an eye on it !

---

this was the one someone posted when i was asking for Thanksgiving side dishes - i didnt have time to make it then, but i made it afterwards and it was AMAZING!

---

Posted by barbtony

Kimi -

Someone just referred that recipe to me. Said its awesome. Its actually Patti Labelle's Over-The-Rainbow Macaroni & Cheese. Glad to know its a good one.

---

Yes I was going to recommend this, it is very good with all the different cheese's, skip the velveta cheese though.

---

Posted by KimiDanny1010

i stole this recipe from a girl on this website... can't remember who.... i'll give her the props if I think of it...

I made if for thanksgiving and it came out awesome !!!

My family wants me to make it for Christmas!


Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35-45 minutes. Serve hot.

*** Mine was done in 30 minutes so keep an eye on it !

---

I posted this recipe, it is Patti Labelle's over the rainbow 5 cheese macaroni and cheese. I LOVE it, its so delicious but so heavy lol. Something you do have just once in a while

here is the original thread i had posted, it even has the video of patti labella making it to see how easy it is to make

http://www.liweddings.com/chat/topic.aspx?ID=560405&Highlight=macaroni

thanks espo... i knew i stole it from someone...

it came out soooo good... thanks !

---

Posted by KimiDanny1010

thanks espo... i knew i stole it from someone...

it came out soooo good... thanks !

---

You're welcome, I know i love it and especially the big chunks of velveeta when you get that big chunk in your mouth lol. Thats the only thing I would change next time and just add more of the cubes

---

Posted by KimiDanny1010

i stole this recipe from a girl on this website... can't remember who.... i'll give her the props if I think of it...

I made if for thanksgiving and it came out awesome !!!

My family wants me to make it for Christmas!


Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35-45 minutes. Serve hot.

*** Mine was done in 30 minutes so keep an eye on it !

---

OMGGGGG Kimi I have to say that this came out AMAZINGGGGGGGG THANK YOU!!!!!!!! FH actually made it for me b/c he got off early and when I got home, it was already in the oven! It was soooooo creamy and great!!!! Just like Espo said, I would totally add some more small cubes of Velveeta.... boyyyyy was it yummy!!!! THANK YOU SO MUCH!!!! We finally have a mac & cheese recipe!!! YAYYYYY