Grandpas Macaroni And Cheese Recipes

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GRANDMA'S MAC AND CHEESE



Grandma's Mac and Cheese image

"Here's a must-have for any cheese lover's recipe box," promises Melissa Bower from Carbondale, Illinois. "The creamy side dish is easy to make and gets rave reviews from everyone who tastes it."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1-1/3 cups 2% milk
2/3 cup shredded cheddar cheese
2/3 cup shredded Monterey Jack cheese
1/4 teaspoon Worcestershire sauce
1-1/2 cups cooked elbow macaroni

Steps:

  • In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni., Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until bubbly.

Nutrition Facts : Calories 474 calories, Fat 23g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1022mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.

GRANDMA'S BAKED MACARONI AND CHEESE



Grandma's Baked Macaroni and Cheese image

This is my Grandmothers recipe for macaroni and cheese. Serves about 8 comfortably, more if its served as a side dish. I had to guess at the serving size as she says "depends on how many are eating and how hungry they are". Very tasty! This is creamy, cheesy kid pleasing (and adults love it too)!

Provided by Brooke Alicia

Categories     Cheese

Time 50m

Yield 1 Casserole

Number Of Ingredients 6

3 cups uncooked macaroni (cook to your liking)
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons salt
3 3/4 cups milk
4 cups cheddar cheese (shredded, packed)

Steps:

  • In saucepan, melt butter.
  • Remove from heat; blend in flour & salt.
  • Add milk; heat, stirring constantly until sauce thickens a little and is smooth.
  • Add 3 C cheese, heat until melted.
  • Combine macaroni & sauce in casserole pan.
  • Top with remaining cheese.
  • Bake in oven at 350 degrees for 30 minutes or until top of casserole is golden brown.

Nutrition Facts : Calories 3966.6, Fat 222.8, SaturatedFat 139, Cholesterol 694.3, Sodium 7067, Carbohydrate 301.4, Fiber 10.7, Sugar 10.8, Protein 186.4

GRANDMA'S SOUTHERN MAC AND CHEESE



Grandma's Southern Mac and Cheese image

This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.

Provided by Rhett Towles

Categories     Side Dish

Time 48m

Yield 20

Number Of Ingredients 6

1 pound elbow macaroni
4 pounds Cheddar cheese, sliced
1 ½ cups milk
5 eggs, or more to taste
1 tablespoon yellow mustard
ground black pepper to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
  • Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
  • Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g

GRANDMA'S FAMOUS MACARONI AND CHEESE



Grandma's Famous Macaroni and Cheese image

My late paternal grandmother's great recipe for macaroni and cheese with sharp cheddar cheese and a buttered breadcrumb topping.

Provided by The Spice Guru

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

6 quarts salted boiling water
4 cups uncooked macaroni
1/2 cup salted real butter
1/2 cup all-purpose flour
4 cups homogenized milk
2 teaspoons kosher salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
20 ounces freshly shredded sharp cheddar cheese (reserve 1 cup)
1 cup dry breadcrumbs (use panko for best results)
4 tablespoons grated parmesan cheese
2 tablespoons melted salted real butter
1 pinch garlic powder

Steps:

  • NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
  • INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
  • ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
  • IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
  • RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
  • STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
  • POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
  • SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
  • BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 518.1, Fat 29.5, SaturatedFat 18.1, Cholesterol 84.7, Sodium 908.8, Carbohydrate 41.3, Fiber 1.7, Sugar 5.9, Protein 21.5

GRANDMOTHER'S MACARONI AND CHEESE



Grandmother's Macaroni and Cheese image

This is my grandmother's macaroni and cheese. It is best when cooked in a clay baking dish at 425 degrees F (220 degrees C) for 1 hour.

Provided by LAURA67

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 cup elbow macaroni
1 ½ cups shredded Cheddar cheese
⅔ cup milk
1 egg, beaten
1 tablespoon prepared mustard
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
  • Bake in the preheated oven until brown and thickened, about 45 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 22.4 g, Cholesterol 94.2 mg, Fat 16.6 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 9.9 g, Sodium 344.2 mg, Sugar 3 g

"WORLD'S BEST" MACARONI & CHEESE



We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

Steps:

  • Preheat oven to 350; F. Set a large pot of water on high heat.
  • Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
  • The roux should be cooked and free of the flour flavor but still light in color.
  • Gradually add milk, whisking briskly to maintain a smooth sauce.
  • Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
  • When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
  • Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
  • Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
  • Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
  • Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

GRANDMA'S HOMEMADE MACARONI AND CHEESE



Grandma's Homemade Macaroni and Cheese image

My Grandmother's delightful and VERY TASTY recipe for macaroni in cheese, which is FAR better than the kind right out of the box. Our whole family enjoys this recipe, especially the kids. She often has to make twice the recipe to satisfy just my grandpa and uncles!

Provided by Kat11274

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups macaroni (uncooked)
1 1/4 cups cheddar cheese (shredded)
2 eggs
2 1/2 cups milk
1/4 teaspoon pepper
1 teaspoon salt
paprika

Steps:

  • Cook macaroni until soft.
  • Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each).
  • Mix salt, pepper, eggs and milk together.
  • Pour into layered macaroni & cheese, until filled at the top (or until it is gone).
  • Sprinkle w/ paprika on top.
  • Place in oven, Bake at 350 degrees for about 45 minutes (covered).
  • Enjoy!

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