Home Style Mac Cheese Recipes

HOME-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large 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 to 10 minutes. Drain.
• Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
• Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

HOME-STYLE MAC 'N' CHEESE

Steps:

• Cook macaroni according to package directions; drain. In a large saucepan, saute onion in butter until tender. Add the macaroni, ham, cheese sauce, salt and pepper. Pour into a greased 2-qt. baking dish. Sprinkle with cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

HOME-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Lightly mist an 11x7 inch(2 quart) glass or ceramic baking dish with vegetable oil cooking spray and set aside.
• Bring a large pot of water to a boil over high heat.Add salt,if using,and stir in the macaroni.Reduce heat to medium-high and cook uncovered about 8 minutes.Reserve 1 cup of the pasta cooking water,then drain the macaroni well in a colander.
• Transfer the macaroni to the prepared baking dish.Add the pasta sauce,2 cups of the cheese,and the reserved pasta cooking water,and stir until ingredients are well combined.Scatter the remaining 1 cup of cheese over the top.
• In a small bowl,toss the olive oil with the bread crumbs, and then scatter on top of the cheese.
• Bake until the macaroni and cheese is bubbly and the crumbs are lightly brown,25 to 30 minutes.

HOMESTYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
• You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.
• Drain pasta well.
• While the mac is boiling, melt the 1/4-cup butter in a large pot.
• Whisk in the flour.
• Over med heat, whisk until smooth and bubbly (only about a minute).
• Stir in milk, cream cheese, salt, pepper& mustard.
• Keep cooking and stirring until sauce is thickened-- about three or four minutes.
• Cut the block of cheddar into half-inch cubes.
• Add drained macaroni and cubed cheddar& combine well.
• Pour into a casserole sprayed with Pam.
• In a small bowl, combine the remaining ingredients and sprinkle over top.
• Dust with paprika if desired.
• Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.

HOME STYLE MAC & CHEESE

Steps:

• 1. Preheat oven to 350. Spray 3 quart casserole dish with canola cooking spray or you can also use a little soft butter and butter the dish.
• 2. Precook macaroni as per package directions. I heat water in a 4 quart pot and add when rapidly boiling and cook till fork tender usually about 7 to 10 minutes. Being careful not to over cook.
• 3. Drain macaroni but DO NOT rinse it off. Shake strainer to remove excess water. Let cool for about 5 minutes. Then pour a layer (about 1/3 of the macaroni) into the baking dish. Sprinkle with 1 tablespoon of flower and 1/4 of the grated cheese.
• 4. Repeat this 2 more times till all the macaroni is in the dish, leaving 1/4 of the cheese for the last step.
• 5. In mixing bowl combine eggs and half and half, if you prefer to use whole milk that will work too. I mix with my hand mixer. Than add salt and pepper (pepper is optional) and mix in. Melt butter and mix into milk and egg mixture. Pour over the entire casserole dish. Liquid should be to the top of the dish but a layer macaroni should be above the mixture. If you need to add a little more milk that is fine.
• 6. Top with remaining cheese and bake for about 35 to 45 minutes, till a nice golden brown and casserole is set up. Let rest for about 10 minutes before serving. Enjoy!
• 7. Left overs can be fried in a little butter to warm up or try your hand at deep frying your mac & cheese, but that's another recipe!

HOME STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
• Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

HOME STYLE, BAKED MACARONI & CHEESE

Steps:

• 1. Cook pasta according to package directions. Drain well. Return to pot.
• 2. Add remaining ingredients, reserving 1/2 bag of cheddar cheese. Stir over barely any heat on stove until blended and cheese melts.
• 3. Pour into 9x13" glass baking dish, sprinkle remaining cheese over top. Bake uncovered at 350 degrees for 25 minutes.

NUTTY HOME-STYLE MAC & CHEESE

Steps:

• Preheat oven to 375°F (160°C).Line baking sheet with parchment paper; set aside.In medium bowl, toss half of the butternut squash with oil and salt.Place on prepared baking sheet and roast for 35 minutes or until squash pieces are soft and easily poked with a fork.Place roasted butternut squash in blender with ½ cup (125 mL) of milk and ½ cup (125 mL) of cream; blend on high until smooth. Set aside.In medium saucepan, combine remaining milk and cream, heat over medium heat until bubbles start to form around the edge of the saucepan and steaming about 10 minutes, stirring occasionally.Meanwhile, add remaining butternut squash to heated milk and cream mixture and cook over low heat until soft when poked with a fork, about 20 minutes.Strain butternut squash and reserve milk and cream mixture.Return milk and cream mixture into saucepan; add mushrooms nd cook on low heat until mushrooms soften, about 3 minutes.Strain mushrooms and reserve milk and cream mixture.In a clean medium saucepan, melt butter over medium heat.Mix in flour until fully incorporated.Stirring constantly with wooden spoon, cook for 5 minutes.Slowly whisk in reserved milk and cream mixture, nutmeg and pepper.Simmer on low heat, constantly stirring until sauce is thick enough to coat the back of a spoon, about 20 minutes.In large pot of boiling, salted water, cook pasta according to package directions; drain and spread on parchment lined baking sheet; set aside.Preheat oven to high broil.Remove, sauce from heat and whisk in one at a time the Extra Sharp Cheddar, Douanier and Bleu Bénédictin cheeses (the sauce will be thick and stringy with melted cheese).Stir in reserved butternut squash puree.In large pot, mix together sauce, pasta and reserved butternut squash and mushrooms until well combined.Transfer into a 13x9-inch (3 L) glass baking dish and sprinkle with Avonlea Clothbound Cheddar cheese.Broil on middle rack, until bubbly and top is crispy, about 5 minutes.Topping:In small bowl, combine breadcrumbs, nuts, parsley, Avonlea Clothbound Cheddar cheese, sage, and salt.Sprinkle over hot pasta in dish. Serve.Chef tip:Combining the pasta with the cheese sauce while they're both hot helps guarantee a moist and creamy mac and cheese.