Revolutionary Mac and Cheese

From: Macaroni and Cheesecake

Ingredients:
2 cups dried pasta
2 1/2 cups skim milk
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard or nutmeg & cayenne a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.
If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Verdict:
Meh. I made this for a family dinner one night, and my entire family agreed there was nothing really revolutionary about this macaroni and cheese. Was it good? Sure. Was it as good as my grandmother's famous recipe? No. Was it a couple of minutes faster than cooking the macaroni in water? Yes. If you're not used to making homemade macaroni and cheese, this will be a great recipe for you. But if you already make your own, this probably won't be anything different than you're used to.

Slow-Cooked Mac and Cheese

From: Taste of Home

Ingredients:
1 package (16 oz) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a slow cooker; add margarine. 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.


What I did differently from the recipe:
I just realized I only used 8 oz of elbow macaroni and didn't change anything else about the recipe. Look at that cheesy goodness!!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was such a good recipe. ALMOST as good as my Granny's homemade macaroni and cheese! Stephen didn't like it as much as this macaroni and cheese but he said it was because baking it makes it a little crisper on top and he likes that. I do too, but this is just so convenient to make ahead of time and so delicious! I wonder if I could put bread crumbs on top in the last few minutes to make it a little crispy? Highly recommend this recipe!

Macaroni and Cheese Soup

From: Southern Living

Ingredients:
1 cup elbow macaroni
1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
4 cups milk
1 1/2 cups (6 oz) shredded American cheese
2 Tbsp chicken bouillon granules
1/2 tsp ground white pepper
2 Tbsp cornstarch
2 Tbsp water
1 8-oz can corn, drained
1/2 cup frozen English peas

Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water; drain and set aside. Melt butter in a large skillet over medium-high heat; add carrot, celery, and onion, and cook, stirring constantly, 5-7 minutes or until tender. Remove vegetable mixture from heat; set aside.

Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper. Combine cornstarch and water, stirring well; stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Stir in macaroni, vegetable mixture, corn, and peas; cook over low heat, stirring constantly until thoroughly heated.

What I did differently from the recipe:
I had frozen peas and carrots so I used those instead of buying fresh carrots. I have never even seen shredded American cheese in the store, so I used the slices which I have a ton of and just shredded them into a few small pieces by hand and threw them in the pot. I omitted the white pepper because I don't have any.

What I'll do differently next time:
Only the same as above unless I have fresh carrots and then I may substitute them. It definitely didn't make a difference!

Verdict:
Thumbs UP! This recipe was easy and delicious! Brianna loved it too which is always a plus. Come to think of it, there's not really anything she doesn't like so I guess that's not saying much for the recipe. This soup had such great flavor though, and I'm still enjoying it for leftovers and it's just as good! Definitely will make this one again!

Printable version:

Ingredients:
1 cup elbow macaroni
1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
4 cups milk
1 1/2 cups (6 oz) shredded American cheese
2 Tbsp chicken bouillon granules
1/2 tsp ground white pepper
2 Tbsp cornstarch
2 Tbsp water
1 8-oz can corn, drained
1/2 cup frozen English peas

Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water; drain and set aside. Melt butter in a large skillet over medium-high heat; add carrot, celery, and onion, and cook, stirring constantly, 5-7 minutes or until tender. Remove vegetable mixture from heat; set aside. Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper. Combine cornstarch and water, stirring well; stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Stir in macaroni, vegetable mixture, corn, and peas; cook over low heat, stirring constantly until thoroughly heated.

Classic Baked Macaroni and Cheese

From: Southern Living

Ingredients:
1 8-oz package elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 cups milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
1 8-oz block sharp Cheddar cheese, shredded

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining 1 cup cheese.

Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Holy cow, this was delicious. Seriously, between me, Stephen and Brianna, there were two spoonfuls left when we were done. This was so close to my grandmother's recipe - which is The Best Ever. I can't get enough of Granny's mac and cheese! I do have her recipe - I need to post it on here sometime. But this was alllllmost as delicious as Granny's. Definitely will be making this again!

Printable version:

Ingredients:
1 8-oz package elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 cups milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
1 8-oz block sharp Cheddar cheese, shredded

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining 1 cup cheese. Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Creamy Stove-Top Macaroni and Cheese

Ingredients:
4 cups uncooked elbow macaroni
3 tablespoons all-purpose flour
1 tsp salt
1/4 tsp pepper
2 1/4 cups milk
1/4 cup (2 oz) cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) shredded cheddar cheese

Cook pasta according to package directions. Drain and set aside.

While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended.

Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.

Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat.

Add cheddar cheese, stirring until cheese melts.

Combine pasta and cheese sauce in a large bowl; toss well.

What I did differently from the recipe:

The only thing I did differently was added more cheese in the end, trying to take away some of the overwhelming garlic flavor. Oh, and I used plain mustard instead of Dijon, but I doubt that made a big difference.

What I'll do differently next time:

Won't be making this again. But I'd use bigger macaroni noodles (couldn't find any this time), and I'd leave the garlic out completely. Stephen said he'd leave out the Worcestershire too, but I didn't even taste it. I would definitely say use more cheese than the recipe calls for.

Verdict: Thumbs down.