Homemade Macaroni and Cheese

Homemade Macaroni and Cheese

Elbow macaroni baked with sharp cheddar cheese for a full-bodied flavor

Yield: 

4 Servings

Ingredients: 

1/2 lb elbow macaroni
3 c (12 oz) shredded extra-sharp cheddar cheese
1/2 t seasoned salt
1/8 t black pepper
1 c milk

Instructions: 

1. Cook macaroni according to package directions.

2. In large mixing bowl, combine macaroni, cheese, salt, pepper, and milk.

3. Pour mixture into a greased 8" or 9" square glass baking dish. Cover and bake at 325 degrees for 80 minutes.

4. Uncover, stir, and return to oven (uncovered) for an additional 20 minutes or until macaroni and cheese is no longer watery, but thick and cheesy. Stir as needed (probably once) during that additional 20 minutes.

Homemade macaroni and cheese, served with baked beans and green beans
(Macaroni and cheese shown with these baked beans)

Homemade macaroni and cheese, shown here with asparagus and onions and garlic bread
Additional Notes: 

Crock pot instructions:

1. Cook macaroni according to package directions.

2. In large mixing bowl, combine macaroni, cheese, salt, pepper, and milk.

3. Pour mixture into greased crockpot. Cover and cook for approximately 4 hours on low.

Stove-top version:

1. Cook macaroni according to package directions.

2. In large mixing bowl, combine macaroni, cheese, salt, pepper, and milk.

3. Pour into large non-stick skillet and cook, covered, at medium heat for 20-30 minutes. Reduce heat to meduim-low and cook until desired consistency is reached.

Preparation Time: 

10 minutes

Cooking Time: 

25 minutes + 90 minutes

Tammy's Review: 

My rating: 10/10. While not particularly unique or gourmet, this is a delicious way to eat macaroni and cheese, along with being quite easy. It's one of the meals I use when I can't think of what else to make, don't have meat thawed, or won't have time to cook all afternoon. :) And it's a whole lot better than the box mix stuff from the store!! I like the crockpot or baked versions best. :)

Comments

Please see my review at the end of the recipe. Thanks! ~ Tammy

Rating: 
5

There are a number of ways you can score a recipe. Overall taste; the balance of ease of preperation, healthiness, and taste; so on and so forth. With this recipe I am taking a different angle: How does it compare to the competition?

Easy: it blows it away and never looks back. Most of us, at some time or another, have eaten Kraft Macaroni and Cheese or a generic knock-off. BLEH!

This recipe, on the other hand, is ohhhhh so cheesy goodness! It should be called, "Cheese, Cheese, and more Cheese and Macaroni". It is an easy to prepare dish, uses wholeless, all natural ingredients, and taste wonderful. Great as a side dish or the main course--and left overs aren't too shabby either! Typically I dislike Mac & Cheese with a passion, but this recipe sets itself apart from the pack. It is so good that it is almost a shame to call it Mac & Cheese. Two thumbs up!

Rating: 
5

This is my recipe as well so I'm going to go ahead and review it. (My review refers to the baking recipe.) This is the only mac & cheese I'll eat, it's that good! Wonderfully cheesy with many possible variations; throw in some diced jalapenos or just a dash of cayenne to give it a kick.

The only difference is that I top the dish with crushed crackers or breadcrumbs after stirring, then continue baking uncovered for 20 or so minutes, without stirring. (I use a skewer to see if it's firm and done.) That gives it a wonderfully crunchy top and soaks up the excess liquid.

I'll give this a ten. Sure it's not gourmet, but as far as mac and cheese goes, this is THE way to make it! :)

Rating: 
5

It was certainly a lot better than the from-the-box option. I made the stove-top version and I grated the cheese myself. I have a feeling that the baked version is probably better. Also I won't go through the trouble of grating my own cheese if I make it again. As it was, I felt it was a bit too much work for the results, especially if you count cleaning up the cheese-gummed dishes.

Rating: 
4

I am a homemade mac n' cheese freak! I love macarnoi and cheese, especially with baked beans! This is an excellent way of fixing it.

Rating: 
5

The first time I made this I followed the directions to a *T*. It came out wonderful! I loved the baked on cheese and my children raved over it. The second time I made it, I skimped on baking time and it was still very runny (we were in a hurry). It still tasted good, but the cheese was in that sort of curdy stage, where it was melted but not yet baked. Anyway, I recommend baking it fully!

Rating: 
5

I had never made macaroni and cheese before. We had it the other night, and it was perfect for an easy and filling meal with a salad to balance it out. As we had a lot leftover, I froze it mealsize portions to take with me for lunch at work. I had some today with some green beans with garlic and it tasted just as good.
Thanks for another great recipe Tammy!

Rating: 
5

Usually when I make macaroni cheese, we use a bechamel sauce base, and add no more than 4 oz of cheese, so this was a big break with tradition for us! I think cheese is more pricey here - just the cheese for this cost about $7!

I added garlic and nutmeg, but to be honest still found the dish very bland compared to the usual method. It was, however, very quick to make, and as we left it on the crockpot there was very little washing up or fussing at meal time - which is good news! I think children would enjoy the recipe, and as someone who has been unable to eat my regular recipe for macaroni cheese for years as it makes me sick for some reason, I could eat this recipe. It's not my favourite recipe but it will be useful for the future and has been copied into the recipe box. Overall I am pleased.

Rating: 
3

I tried this recipe tonight and I think I must have measured wrong since ours was very dry. I ended up just guessing at what 1/2lb of macaroni was since I just have a big bulk jar of it. Next time when I buy a bag I'll measure out how many cups that equals so I can hopefully make it to the recipe. I found that after the first 80min it was very dry and stuck so I ended up adding another cup of milk and some more cheese. It still was tasty. We tried what was recommended by other readers as we had never mixed the two - baked beans and this recipe and yes, they do go just right together. Together they tasted great - and the sauce from the baked beans moistened up the macaroni.

Rating: 
4

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