When I was a kid, growing up in New York, one of my faves was Horn %26amp; Hardart's Automat Mac n cheese. Don't know if this is the original, but it's pretty good. Hope you enjoy.
Horn and Hardart Baked Macaroni %26amp; Cheese from The Automat
The Automat: The History, Recipes, and Allure of Horn and Hardart's Masterpiece by Lorraine B. Diehl, Marianne Hardart
Publisher: Clarkson N. Potter
Serves 4 to 6
1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce
Cook the macaroni according to package directions. Drain.
Preheat the oven to 375 degrees.
In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms.
Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes, or until the top browns.
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For a more gourmet? verson, here are my faves:
1 slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded smoked Gouda cheese
1/3 cup grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Preheat oven to 350F. Place bread in a food processor, and pulse until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with crumbs. Bake at 350F for 15 minutes or until bubbly.
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8 oz. dry pasta
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/4 cup heavy cream
7 oz brie, rind removed (about 6 oz. without rind) and cut into chunks
salt and freshly-ground pepper
1/2 cup cracker or fresh bread crumbs
3 tbsp. butter, melted
Preheat oven to 350. Butter a medium casserole dish or 4 individual 2-cup dishes (ramekins) and set aside.
Boil pasta to al dente. Drain. While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat. Sprinkle in flour and cook, stirring continuously, 2 minutes, to form a golden brown roux.
Stir in milk and cream. Bring to a boil, stirring continuously, then reduce heat to low. Add cheese and continue to stir until melted and smooth, a few minutes. Salt and pepper to taste. Toss in drained pasta, combine very well. The idea is to let the sauce soak into the nooks and crannies of whatever pasta you're using. Pour into buttered dish(es).
Stir together bread or cracker crumbs with 3 tablespoons melted butter. Sprinkle evenly over dish(es). Bake 15 minutes. Bake until topping is golden. Let stand a few minutes before serving.
If you're not crazy about brie, substitute gruyere or sharp cheddar for a milder taste.What is the best recipe for macaroni cheese?
The most requested dish at my house, beside my El Charro Chicken is M%26amp;C, so tighten up the aprons throw the cat outside give the dogs a bone and lastly... wash your hands.
Lrg. Elbow 2 handfuls per serving (I use 6 hfs for this recipe)
Boiling salted water, wow that was tough
Grate 1/2 lbs. Extra Sharp and Longhorn Chedder
1/2 lb. Mexican Rancharo Cheese, crumbled
When Mac is done, i rinse, the cheese has enough salt
Alternate layers, add 1 cup milk
Bread crumbles? throw them in the trash
Top with, are you ready? Crushed Cheeto's
350 for 45 minutes
Suggestion: put aluminum foil under your baking dish
Kraft does suck. Sorry, I don't measure my recipe, but I use Capellini noodles instead of elbow mac, I think it looks better. One can of Campbells Cheddar Cheese Soup, Two 8oz packages of shredded cheese ( I like to experiment with this part, like using brick or monterey jack cheeses, or that mexican blend, but if you want to be safe, just get cheddar.) Kraft cheese finely shredded melts best. About 1/2 to 1 cup of milk, 1/2 stick of butter and don' t forget 2 eggs to hold it together. Ok, now here's the spices, just use good judgment with how much you add: pepper, salt, cayenne pepper, and a tiny bit of garlic salt. Bake for about 20 or 30 minutes at 400 degrees.
Good Luck!!
(I don't know what time it is now - where you are, but here, it's only 1:00 pm)
';Old-Fashioned Macaroni and Cheese'; - 4 to 6 servings
2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
3 cups shredded American cheese
1 tablespoon buttered breadcrumbs
Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart baking dish; top with breadcrumbs. Bake at 350* until hot and bubbly, about 30 minutes. Garnish as desired.
';Creamy Ham and Macaroni'; - 6 servings
2 cups uncooked elbow macaroni
1/4 cup butter; cubed
1/4 cup all-purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese; divided
1 1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese
Cook macaroni according to package directions; drain and set aside. In large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni.
Transfer to a greased 2-quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350* for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
The 'Cook's Illustrated' magazine people are fairly reliable -- for American tastes, anyway. Their recipe follows...
But I like extra bread crumbs on top, and tomatoes mixed in; sometimes a few chilies. My sister likes onions in hers. My fianc茅, shamefully, is into Kraft Dinner. 'Add detail,' please.
This would be my shopping list:
small shell-shaped pasta
block of old (aka 'sharp') cheddar
crusty white bread
plum tomatoes
cream or milk
butter
flour
With pinches of mustard and pepper... The sauce seems to settle into the shells more readily than it does with regular macaroni. I also disagree with the recipe below as far as overcooking it goes -- use extra liquid in the sauce, and bung it in the oven for a longer period. But it's a good ';classic'; recipe to start off with; you can figure out what you do and do not like about it, and work on altering it to your tastes.
Classic Macaroni and Cheese
It's crucial to cook the pasta until tender--just past the ';al dente'; stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Serves 6 to 8, or 10 to 12 as a side
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
If you want the quick and dirty version, since it's already 8 p.m. there, try this.
Get a box of Kraft mac %26amp; cheese. Get some half and half or cream to use in place of the milk. Make as usual, but then toss in 2 slices of American cheese. Stir until it all melts. Sprinkle with pepper and a dash of cayenne.
It sounds sad, but it dresses up a boxed mix and makes it really cheesy.
This is the best!
2 C. macaroni
1 small onion
2 Tbsp butter or marg
1 Tbsp flour
1/4 tsp dry mustard
2 C. milk
1/2 lb yellow cheese (yr choice)
diced ham (optional)
Boil 3 qt water and pre-heat oven to 350. Grease medium casserole dish. Cook macaroni in water about 9 min. until done but still has a little bite to it.
Mince the onion, put in teflon coated fry pan with 2 Tb margarine. When onion is cooked a bit, stir in flour, and mustard. Stir until smooth, add more margarine if necessary. Slowly stir in milk, cook until smooth and hot, stirring often.
Slice about 3/4 of cheese right into the sauce, stir until cheese is melted. Turn the cooked macaroni into the casserole dish, add the cheese sauce and stir (you can add diced ham pieces at this point). Top with the remaining cheese - grated. Cook 40 min at 350 degrees.
INGREDIENTS
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
2 eggs
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
DIRECTIONS
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 and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
This recipe cause for a slow cooker so if you have one try this recipe it's amazing and anyone who loves mac-n-cheese will love you for it!!
One 16 oz. box of Elbow Macaroni
One can Cheddar cheese soup (condensed)
1 cup milk (whole)
1 lg. can evaporated milk ( Carnation)
3 cups cheddar cheese
2 eggs
salt %26amp; pepper to taste
1 sick of butter
Now that you have all ingredients: Boil Macaroni in large pot until tender but not too much.
When done strain but back in pot and add milk's, soup, beat eggs then add, salt and pepper and butter. Add 2 cups of cheese and save remaining cheese.
Stir well together in pot and then put in Crock Pot.
Put remaining cheese on top of Macaroni dont' stir!
Turn on low let sit for 2 hours, until Macaroni is firm and no longer milkey. Enjoy!!!
Here is the one I use..
Ingredients:
2 cups dry small elbow macaroni or shells
1/4 cup (1/2 stick) butter or margarine, cut into pieces
1 can (12 fluid ounces) NESTL脡庐 CARNATION庐 Evaporated Milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon ground white pepper
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) American cheese, cut into pieces
Directions:
PREHEAT oven to 350掳 F.
PREPARE pasta according to package directions. Return to saucepan. Add butter; stir until melted.
WHISK together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
Enjoy!
Pasta,any shape used spaghetti when out of macaroni etc,
White sauce with Cheddar cheese but I prefer Red Leicester,add sauce to cooked pasta,into suitable dish,top with grated cheese then grill till cheese is crispy.
honestly..if you want it really easy but homemade and tasty,boil your pasta then add a little milk and plenty of cheese,a half a teaspoon of mustard and salt and pepper,you cant get any simpler..
that depends on your personal taste
i like this one, from rachael ray
add in a big pinch of paprika
yum-o
may add some ground beef
brown it and spice it first
mac'n'cheese
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white or normal cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
I'm only answering this, because I want a good recipe, also. Kraft sucks!!
Whatever recipe you decide on, make sure you use Kraft Cheddar Cheese. It really does taste better!
Family-Favorite Macaroni and Cheese
http://www.bettycrocker.com/Recipes/Reci鈥?/a>
Ratings %26amp; Reviews
http://www.bettycrocker.com/Recipes/View鈥?/a>
go to allrecipes.com-try the 4 or 5 star recipes!
Chicken Macaroni and Cheese:
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1/2 cup milk
2 1/2 cups chopped cooked chicken
8 ounces penne pasta, cooked
Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.
Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.
Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.
Yield: Makes 4 to 6 servings
boil some noodles and use Velveeta cheese it is the bomb! and your done.
fresh rigatoni pasta,grated cheese,salt and pepper,olive oil,pasata chilis and bake for 30 minutes
tesco finest range
INGREDIENTS
Toasted Bread Crumbs:
1 cup fresh bread crumbs from French or Italian bread
1 pinch Pinch salt
1 1/2 tablespoons melted butter
Macaroni and Cheese:
2 quarts water
1 1/2 teaspoons salt
1/2 pound elbow macaroni
4 tablespoons butter
2 large eggs
1 (12 fluid ounce) can evaporated milk, heated to warm
1/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
Ground black pepper
1 teaspoon dry mustard dissolved in
1 teaspoon water
3 cups shredded mild Cheddar, American or Monterey Jack cheese
DIRECTIONS
Heat oven to 350 degrees F and set a 1 1/2-quart heatproof dish, such as a souffle pan, in the oven to warm.
Bread Crumbs: Mix bread crumb ingredients together in a small baking pan; set aside.
Macaroni: Bring 2 quarts water to a boil in a large soup kettle. Add 11/2 teaspoons salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt.
Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (or 1/4 teaspoon if using highly processed cheese like American or even Velveeta), 1/4 teaspoon pepper and mustard mixture in a small bowl.
Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.
Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place pan of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture, adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly, adding additional cheese and milk if mixture does not look moist and creamy. Return to oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs
Go to Americas Test Kitchen.com and make that one. It's yummy!
Kraft, Just read the box.
Kraft
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