Looking for a baked Mac & Cheese Recipe
 

I have a recipe a friend gave me, tried it but wasn't quite fond of it. The recipe calls for:

2 cans carnation milk
As much cheese as I want
2 eggs
Boil macaroni
Mix all ingredients in a pan
Cook till cheese melts


The top layer of cheese melted just fine but the rest of it didn't cook so well in my opinion. It just wasn't like the other baked mac n cheese I've tasted, it tasted ok but the cheese n macaroni didn't really hold together as it usually does. I let it bake for about 45 min. Anyone have any suggestions/recipes??


TIA!

http://smittenkitchen.com/2006/10/ch...lbows-exalted/

And this other one, for which I would do breadcrumbs instead of the cubed bread:
http://smittenkitchen.com/2008/05/ma...ni-and-cheese/

Thanks! :D

Doesn't work unless you're eating it right away, but my favorite mac & cheese is to cook the pasta (rotini, shells, bowties or elbows all work well - shells maybe the best), drain.

Now off heat, add a chunk of real butter (margarine works OK but flavor's not nearly as good), quickly toss to coat all the pasta, add a generous amount of cheese - I like sharp cheddar, but colby, co-jack, other cheddars, Mexican blend all work OK - and a blop of sour cream (low fat or even fat-free works OK), toss everything with a fork until cheese is all melted and sour cream is blended in. Salt (preferrably sea salt) and freshly ground black pepper to taste.

The sour cream blends with the butter and cheese to make a clinging sauce, but it separates somewhat if you try to reheat. So, only cook as much as you'll use right then.

Sorry the amounts are so vague, but I just throw it together. If making a bunch, I use a pound box of pasta, at least 8 oz. of cheese (usually twice that ;)), 1-2 T. butter, and about 2 T. sour cream. I just eyeball it if just making enough for myself, though. I often cook some frozen broccoli in with the pasta and make that a complete quickie meal for myself.

Sairis' SmittenKitchen recipe sounds very much like what I fix if I need to take it somewhere or need to be able to later reheat it.

Baked Macaroni and Cheese

Low fat, it's not.

2 cups uncooked elbow macaroni
1/2 c. butter
1/2 c. flour
1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt
1/2 T. pepper
10 oz. bar mild Cheddar cheese, grated

Preheat oven to 350°F. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-qt. casserole
In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese. Bake for 1 hour, or until bubbly and brown. Serve immediately. Serves 6.

Thanks ladies! Can't wait to try some of these recipes!

this is my recipe:

1 pound pasta (i prefer rotini as opposed to elbow)
8 oz. Velveeta
1 cup shredded marble cheddar cheese
1 cup shredded colby jack cheese
2 tbsp sour cream
1 can evap. milk
2 tbsp butter
3 eggs
seasoned salt - to taste
seasoned pepper - to taste
garlic salt - to taste
pinch of sugar (just a pinch)

boil pasta as directed....

cut up velveeta and mix together with the rest of the ingredients - except shredded cheese - while ur pasta is cooking.

drain cooked pasta and toss with mixed ingredients. pour into 9x13 pan sprayed with cooking spray. top with shredded cheese and bake @ 350 degrees for 30 minutes.

viola! it's a no-fail recipe and the last time i made it i was told "you put your foot in that mac & cheese!"
:D

enjoy!

Does anyone have a low-fat version of the recipe?

This recipe from America's Test Kitchen is supposed to be a good light version:
http://tastyplanner.com/recipes/740-...oni-and-cheese

Thanks--this looks less fattening.

I often make my no-bake one above with Cabot's 75% Fat Free cheddar, fat-free sour cream and Smart Balance Light instead of butter, it's just better as above, of course. I also usually use whole wheat or at least low-carb pasta for myself.

I would suggest...

- Adding butter
- using both a sharp and a mild (or velvetta). Sharp is the key
- Melting half the cheese in the milk (with the butter and pouring that over the pasta. Then stir in the rest of the cheese
- I use a tiny bit of dry mustard

Could someone (ahem Saria :) ) give me a recipe to use evaporated milk and cheddar and monteray jack cheeses? I saw one on america's test kitchen with these ingredients and can't access it. :dontknow:

I've always liked this recipe:

http://www.food.com/recipe/ronzoni-m...-cheese-358936

I use 2 1/2 cups of extra sharp cheddar and leave out the American cheese. I substitute 1 teaspoon onion powder for the minced onion.

Don't leave out the dry mustard--it gives the dish just a little bite. (I have a friend who seems to have a phobia about this ingredient. I have no idea why, since she loves mustard!)

This is what I use:
http://allrecipes.com/Recipe/Four-Ch...ni/Detail.aspx
I get most recipes from All Recipes and I always pay attention to the advice at the bottom.