Moms Best Macaroni Cheese Recipes

THE BEST HOMEMADE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

MOM'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

MOM'S MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
• In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
• Bake about 30 minutes or until bubbly and light brown.

MOM'S MACARONI AND CHEESE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until just less than al dente; drain.
• In large saucepan, heat oil over medium heat. Add flour all at once and stir vigorously until combined. Add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth. Stir in pepper, American cheese and tomatoes. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat). Place macaroni in a 10x15 baking dish. Pour cheese mixture over macaroni, and sprinkle with bread crumbs.
• Bake 15 minutes, or until top is golden.

MY MAMA'S MACARONI SALAD WITH CHEESE AND PEAS

Steps:

• Begin by boiling a giant pot of salted water. Add elbow macaroni and cook until al dente.
• Meanwhile, dice up onion, celery and cheddar cheese and set aside.
• Make the dressing. Mix together mayonnaise, italian dressing (garlic expressions), sweet pickle relish, hot sauce, mustard and celery salt.
• Once the macaroni is cooked, strain it and rinse it with cold water. Immediately mix the warm pasta with the frozen peas. Doing so will help the pasta cool down while the peas thaw out.
• Next, add the chopped vegetables and cheese to the pasta and pea mixture. Then add the sauce and stir everything together. Season with salt and pepper then cover with plastic wrap.
• Refrigerate for at least 30 minutes before eating.

MOM'S BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
• Bake 25 to 30 minutes, or until cheese is brown and bubbly.

MOM'S FAVORITE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.