Baked mac and cheese! (cooks come hither)

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Lately I’ve really been craving some good, thick, creamy, homeade baked mac and cheese. Like the kind made with cheddar- none of the velveeta stuff. But every time I make it the cheese kind of separates and comes out with a weird texture! :eek:

Does anyone know how to avoid this? Or have any other baked mac & cheese tips? Or good recipes? 😃

now my mouth is watering. haha :rolleyes:
 
MMMMM I love mackers…😃

I’m guessing if your cheese is “separating” you aren’t making a sauce?
Here 's my recipe. My mom taught me it when I was about 10, it’s realllyyy simple. I don’t usually bake mine but you easily could, throw some bread crumbs and grated cheese on top and put in the oven for 10 or 15 min.

I make these proportions for 2 people

**2 cups cooked pasta

2 heaping tablespoons of flour
2 tablespoons of butter/margarine
2 cups milk
1 cup shredded cheese- take your pick on what kind!**

To make the sauce, melt the butter and flour in a large bowl in microwave- I use a 4cup measuring cup. SLOWLY add the milk, stirring. When it’s all in, put it back in the micro for 1 min increments, taking it out to stir. It’s usually thick after 2 or 3 minutes. Then just add your cheese in, and mix with your pasta.

Man I haven’t had dinner yet…now I want this!
 
Kraft.

Sorry, I’ve tried soooo many recipes over the years, and they’re always disappointing.

Interestingly, the hero in my novels (a series) claims macaroni and cheese as his favorite food. What does that say about me?? :confused:
 
Well, I don’t have a mac/cheese recipe in front of me… but I DO have a “hint” for you!

Before you bake your mac/cheese… sprinkle some bread crumbs (plain or Italian style) over the top. Not a ton… just enough to cover the top. The bread crumbs get all brown and crispy… and yummy. They add an extra crunch to the top. <be sure to keep an eye on them, though… because they burn easily>.

Oh my. Now I’m craving mac/cheese too. :blushing:
 
The crockpot … a wonderful invention.

Here’s a great crock pot mac & cheese
Ingredients:
Code: 
* 1 package (16 ounces) elbow macaroni
* 1/2 cup stick margarine or butter, melted
* 2 eggs, beaten
* 1 can (12 ounces) evaporated milk
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 cup milk
* 4 cups (16 ounces) shredded cheddar cheese, divided
* 1/8 teaspoon paprika
Directions:
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine or butter (personally, I only use butter). In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
 
Macaroni and cheese is my mother-in-law dish. Every married woman knows what this is. I’t’s the dish that your mother-in-law made so well that no one could ever come near it, etc., etc. My husband finally ended up telling me that mine was better than his mother’s, and I was never really in a competition, anyway.

Anyway, here’s how I do it, adapted from the Joy of Cooking, serves about 5.

2 cups macaroni, uncooked
Medium cheddar cheese, block type
1 egg, beaten
1 c. milk
salt, pepper, paprika

Spray natural olive oil pan spray into your baking dish, which must have a cover. Boil macaroni till completely cooked, I mean completely. Set block of cheese on a cheese slicer or cutting board. Layer macaroni and cheese, beginning with cheese, until macaroni is used up. Be generous with the cheese.

Separately, beat egg well. Season with salt, pepper and paprika. Add milk and mix well.
Pour this mixture over your macaroni and cheese. Bake at 350 degrees for one hour; check it and if need be leave it for a few more minutes. I serve this with steamed broccoli usually. Enjoy!
 
when you make the white sauce that you are going to add the cheese to remove it from the heat and stir the cheese in, dont put it back on the heat after that. ive noticed that too high heat will break the sauce after adding all that fat in.
 
Lil_M said:
MMMMM I love mackers…😃
**
I’m guessing if your cheese is “separating” you aren’t making a sauce?**
Here 's my recipe. My mom taught me it when I was about 10, it’s realllyyy simple. I don’t usually bake mine but you easily could, throw some bread crumbs and grated cheese on top and put in the oven for 10 or 15 min.

I make these proportions for 2 people

**2 cups cooked pasta

2 heaping tablespoons of flour
2 tablespoons of butter/margarine
2 cups milk
1 cup shredded cheese- take your pick on what kind!**

To make the sauce, melt the butter and flour in a large bowl in microwave- I use a 4cup measuring cup.

Smart mom! 👍
My mac and cheese has really gotten better since I learned to make a good white sauce over the stove. Only I don’t measure and I change the spice each time I make it.

Melt those 2 Tbsp of butter til the butter is boiling hot but not scalding, dump the flour in til it makes a paste, stirring it around with a small whisk. Add a touch of milk at a time so it sizzles, stir it till smooth, add a little bit more milk, stir until smooth, a bit more milk, stir til smooth, etc, until you’re all out of the milk. Then add the spice (a dash of mustard powder or a dash of onion powder is good). Then add the cheese.

MMmmmm Good!
I made it with whole wheat macaroni, and no one complained!
😃
Click to expand...
 
o yum… I cannot wait to try some of these recipes and tips. Even when it does turn out with a weird texture, it still has good flavor!

What exactly is “white sauce”, btw?
Lil_M said:
I’m guessing if your cheese is “separating” you aren’t making a sauce?
Click to expand...
I kind of made a sauce… heated the milk & butter on the stove top, took it off the heat, added the cheese (threw in some sour cream just for kicks), added an egg, poured over noodles. I think I might try your recipe tomorrow. Then go down the list! :bounce:
 
white sauce = milk gravy = bechamel

equal amounts butter and flour to make a roux

then milk is added, the roux thickens the milk.
 
I found this recipe in an OLD Goodhousekeeping book. It’s the BEST baked mac’n’cheese EVER!!

Spray a 9x13 pan. Heat oven to 350 degrees

needed:
16oz Elbow macaroni
big block cheese, whatever flavor. Mile Cheddar works well, as does Colby
Bag of shredded cheese
sour cream, not the smallest one…I think it’s like 16 oz or something. The "normal"size
3/4 tsp salt
1/4 tsp pepper
4 Tbls butter

directions:
cook macaroni according to box, but for the shortest recommended time.
Chop cheese into small cubes, yes cubes.
When noodles are done, drain them.
Put in big bowl for mixing. Add all ingredients except shredded cheese. Mix well
Pour into greased pan.
Spread shredded cheese on top. A good layer, or whatever your preferences is.

Back for 30 minutes.
 
Ok, now I know what is for supper tomorrow - but how am I going to choose which recipe? :)🙂
 
Try using a wire whisk when making your sauce and also when stiring the cheese in, and stir in the cheese with the pan off the heat, after the white sauce is made.

For a nice flavor, add a teaspoon of dried mustard to the white sauce, gives it a slight tang, very good.
 
AmberDale said:
I found this recipe in an OLD Goodhousekeeping book. It’s the BEST baked mac’n’cheese EVER!!

Spray a 9x13 pan. Heat oven to 350 degrees

needed:
16oz Elbow macaroni
big block cheese, whatever flavor. Mile Cheddar works well, as does Colby
Bag of shredded cheese
sour cream, not the smallest one…I think it’s like 16 oz or something. The "normal"size
3/4 tsp salt
1/4 tsp pepper
4 Tbls butter

directions:
cook macaroni according to box, but for the shortest recommended time.
Chop cheese into small cubes, yes cubes.
When noodles are done, drain them.
Put in big bowl for mixing. Add all ingredients except shredded cheese. Mix well
Pour into greased pan.
Spread shredded cheese on top. A good layer, or whatever your preferences is.

Back for 30 minutes.
Click to expand...
This is similar to my mom’s recipe only instead of sour cream, she uses milk and only uses butter to grease the casserole dish. Cook your macaroni till al dente or slightly underdone (do not overcook as it will cook some more in the milk in the oven). Add cubed, or rather, diced cheese, salt & freshly ground black pepper to taste and mix, turn into the casserole dish. Add milk until just under the top layer of macaroni. Top with grated cheese or breadcrumbs as desired, and bake in a moderate oven for about an hour or until the milk has set (no longer runs liquid when you tilt the casserole).

This is my favourite recipe, one, because it is so easy and two, cause it was my mom’s and what I grew up with. I find that making a cheese sauce takes more time and dirties more dishes. Since I don’t have a dishwasher, this makes a difference for me. The one made with a cheese sauce is much smoother though.

One hint for making the white sauce - Heat the milk so it is hot before adding it to the roux. I use the microwave on the beverage setting per however many cups of milk I want to heat. I’ve never had a lumpy sauce when I do this and don’t have to be so careful about adding it, I just pour it all in while stirring with a whisk, then cook another 2 - 3 minutes, stirring constantly before adding the cheese. As others recommended, remove it from the heat before adding the shredded cheese.
 
As others have pointed out, the key to not having a cheese sauce break down is to:
  1. heat the milk before you add it
  2. take the mixture off the heat before you add the cheese
  3. make sure you whisk thoroughly to combine at all stages of making the sauce
With those key rules in mind and those delicious recipes, you should have some yummy mac and cheese coming your way in the near future!! 👍
 
we just had this last night. Mmmmm.
2 Tablespoons Flour and 2 T butter in a small saucepan, to make a roux.
Heat 4 C Milk in a large saucepan, add the roux one wooden spoonful at a time just before the milk reaches boiling. After it thickens a little, add your cooked pasta & half the cheese you are gong to use. Put the stuff into your casserole or glass baking dish, put the rest of the cheese on top-it should brown nicely-and bake at 325 for 20 minutes or so.
Give yourself a big serving because your teenagers will eat it all. For me, the secret of not getting a lumpy or separated sauce is to add the roux to the milk, not the otherway around.

and don’t forget to let me know how it turns out.
 
3 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
2 cups milk
2 cups Shredded Sharp Cheddar Cheese, divided
1 pkg. (7 oz.) elbow macaroni (1-3/4 cups), cooked, drained

PREHEAT oven to 350°F. Melt butter in large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add 1-1/2 cups of the cheese; cook until melted, stirring constantly. Add macaroni; mix lightly.

SPOON into 1-1/2-quart casserole; sprinkle with remaining 1/2 cup cheese.

BAKE 20 minutes or until heated through.

:heaven:
 
maize said:
white sauce = milk gravy = bechamel

equal amounts butter and flour to make a roux

then milk is added, the roux thickens the milk.
Click to expand...
This is what i was going to say. you’ve GOT to do the bechamel. You can’t just put cheese in there with milk or noodles you’ll have a lumpy greasy mess.

This is important
  1. heat the milk before you add it
  2. take the mixture off the heat before you add the cheese
  3. make sure you whisk thoroughly to combine at all stages of making the sauce
Click to expand...
I sautee garlic in my butter first and add some smoked paprika, cayenne, salt and pepper. Then add the flour for the roux, then the heated milk, wisking constantly. You also have to bring the bechamel to a boil before it’s going to really thicken.

We had this tonight actually, it’s one of our Friday lent meals.

One tip I have found also helps, is don’t bake it very long, you don’t need to, everything is already cooked. All I do is combine the pasta (I use medium shells Barilla) and the sauce in the baking dish, top with more cheese (bread crumbs too if you’re doing those) and out under the broiler to melt the cheese and heat through. The longer it bakes the drier it’s going to become as the pasta absorbs the liquid. Some people like a ‘sliceable’ mac and cheese but I like mine more saucy.

Also, I have found adding ricotta cheese to the sauce helps with keeping it moist too. I usually use mostly sharp white cheddar, some mozzarella for the meltiness, and some Parmesan, and if I have it Gruyere(Swiss) and the ricotta. It’s super yummy.

I always make a big batch, a whole box of pasta shells and LOTS of sauce, and freeze one baking dish of it. You can reheat it from frozen, covered with foil at about 325 till heated through.
 
I used to make a really nice, rich mac and cheese, LOADS of good sharp cheddar and sour cream - just a wee bit of crushed garlic and dried mixed herbs if you want some kick and extra flavour, and a few eggs in there as well. Yumm-ooo - but very fattening.

I do think you’ve got to add something in with the sauce to stabilise it - be it sour cream and perhaps beaten eggs, or making a roux as some have said.

Hmmm, reckon I might make some today or tomorrow actually, just for old times’ sake 🙂
 
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