Sunday, January 29, 2006
Anybody? Some Help?
I'm looking for help.

Does anyone have a recipe for HOMEMADE Mac and Cheese?


I'm looking for a tried & true recipe. One that you've made yourself & know is good. I could look on the internet and find a recipe, but that doesn't tell me if it's good or not. I made a batch of mac & cheese off a recipe I found online and it tasted like Mac & Shit.

So - do you have one? Aside from a packaged mix? (and don't tell me to get the Velveeta one either.... or the generic brand or ANY packaged mix... ha! I know some of you all to well!!! )

posted by Norman at 2:50 PM | Permalink |


  • At Sunday, January 29, 2006 3:00:00 PM, Blogger Lesley

    The only recipe I know of for homemade mac-n-cheese has tomatoes in it. It's my ultimate comfort food, but not everyone appreciates the tomatoes in the macaroni and cheese. I learned it from my granny, so it might be some kind of Italian thing.

  • At Sunday, January 29, 2006 3:14:00 PM, Blogger Lesley

    Sorry -- I should include the recipe, just in case you're interested. It's not all the precise, which for me is good, because that makes it hard to screw up.

    Cook a 16 oz box of elbow macaroni according to package directions. Drain them and put them in a dish (9" x 11" dish, pyrex or similar.)

    Add 1 can of plum tomatoes (you'll need to cut them in halves or quarters as you add them).

    Then, you add the cheese. I use sliced American. Break it up in pieces and add it to the macaroni. Usually, I use an 8 oz pack, after first saving enough slices to go on top before baking. But more cheese is always better, so put as much as you want.

    Also, add a splash of milk to make everything easier to stir. After it's all stirred up, cover the top with the remaining slices of American cheese, and bake in the oven for 20 minutes. After 10 minutes, put a piece of tin foil over top -- it doesn't need to be sealed on, it just needs to lie on top. Serve with a pat of butter on top. Good stuff.

    Now that I've dazzled you with my cooking skills, I believe I'll go home and make some baked macaroni and cheese for myself.

  • At Sunday, January 29, 2006 7:26:00 PM, Blogger Norman

    Yummy!!! Thanks! I'll have to try that one!


  • At Monday, January 30, 2006 6:27:00 AM, Blogger Linda and Denny

    Hey Girl! I call this the 2-2-2 Mac N Cheese recipe and the family loves it.
    2 C. macaroni cooked and drained
    2 T. butter
    2 T. flour
    1 tsp. salt
    dash pepper
    2 C. milk
    2 C. cheese (I use one cup of Velveeta and one cup of shredded cheddar)

    Melt the butter in a large saucepan, stir in the flour until bubbly, add the salt and pepper. Slowly add the milk, stirring constantly to keep the rue (the butter/flour mixture) smooth. Heat until the milk mixture thickens somewhat, add the cheeses, stirring until melted. Dump in the macaroni and stir. Serve it that way, or put it into a casserole dish and top it with buttered cracker crumbs and bake it for 15-20 minutes at 350.

    I actually add about a couple of teaspoon of very, very finely chopped/minced onion to the butter and saute' them before adding the flour. This freaks folks out when they hear it but they still scarf it down.

  • At Monday, January 30, 2006 6:38:00 AM, Blogger Wide Lawns Subservient Worker

    Norman, I have the best recipe ever! My sister gave me a mac and cheese cookbook for Christmas and this was in it. Its called Londons Mac and Cheese. Its at home though, so when I get off of work, I will post it on here for you. You will love it.

  • At Monday, January 30, 2006 7:40:00 AM, Blogger mdvelazquez

    Delurking. Macaroni & Cheese is a favorite of mine.

    1 lb. (16 oz.) Velveeta Light Pasteurized Process Cheese Product, cut up
    1/4 cup milk
    2 cups (8 oz.) elbow macaroni, cooked
    Dash ground black pepper

    Stir Velveeta Light and milk in saucepan on low heat until smooth.

    Stir in macaroni and pepper. Spoon into 1-quart casserole.

    Bake at 350 F for 20 minutes.

    Makes 4 servings

    Alternative: Add shredded cheddar cheese before baking for a crust. I like it cheesey, so I add a lot of it.

    This one can also be eaten as baked or directly after mixing.


  • At Monday, January 30, 2006 8:10:00 AM, Blogger Michael

    No processed cheese for me. My recipe is similar except I'll cut up my own cheddar. Not too sharp or too mild. I'll also sprinkle some crushed Ritz crackers over the top before baking. I also don't measure but make sure the melted mixture is just the right consistency. It needs to flow but ever so slowly.

    I also like adding in some cut up ham if I have leftovers.

    Take Care

  • At Monday, January 30, 2006 9:27:00 AM, Blogger Nancy

    I like Paula Deen's recipe on the Food Network site. It's not too complicated and very yummy.

  • At Monday, January 30, 2006 9:40:00 AM, Anonymous asterismos

    I belong to a yhaoo group called budget101 and I found this recipe on there. This is a generic recipe for making any kind of sauce including cheese sauce for macaroni. I have not tried it and some of the other comments you've gotten sound better. I am going to try this recipe soon as well as some of the other recipe's you've received.


    take some olive oil (or any) put in pan, turn heat to med .. add some
    flour (flour mixes with oil easier) .. now add water, or milk, or
    chicken stock .. can add onions, garlic .. or cheese

    you can use sausage, bacon grease too but is higher in calories and
    not as healthy

    if the mixture is too thin, cook it down a bit .. take a small bowl
    with flour, add in some stock from pot mix well with spoon .. CHEAT -
    if it has lumps and you can't get them out - pour it through tea
    strainer and into the pot

    mac and cheese is just oil, flour, milk, cheese, onions and a bit of cayenne

  • At Monday, January 30, 2006 5:24:00 PM, Blogger Norman

    Oh yeaaaaaah!!!!!

    Mac & Cheese!! I'm going to have to try every single blessed one of these recipes!!

    I'm pumped!! Thanks guys!

  • At Monday, January 30, 2006 9:14:00 PM, Blogger Norman

    OK... just FYI - I'm making the first recipe listed (Lesley's) for dinner on Wednesday (cause Tuesday I have school). I'll try them in the order received!


  • At Thursday, January 11, 2007 6:56:00 PM, Anonymous ally


    Here's our "secret" family recipe.

    To keep the top from burning, we always soak bredcrumbs in milk and put a very thin layer on top. Plus, the crunch factor.

    Best Dishes,

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