Does anyone have a good recipe they would be willing to share for homemade mac and cheese? Something you can bake and it will come out a little brown in the corners? That sounds so good to me...I've been craving it for over a week. The only mac and cheese I've ever made was elbow noodles, velveeta, hamburger, and green pepper...baked in the oven. It's yummy but not what I'm craving right now. TIA. Jodie
The mac&cheese I make is pretty basic. I use whatever noodles sound good, throw in some shredded cheddar (or similar) cheese with some milk and stir before it can clump up (melt), maybe a little salt and pepper, and it's done. I suppose you could put it in the oven and bake it if you wanted to have the crispy edges...
the mac and cheese my dh and I make is pretty good (we think) anyways we make 8oz of elbow noodles in one pot, in another pot we melt butter , I think half a stick? then we add in flour until it makes almost a batter then we add in milk and cut up white cheddar chunk cheese I think our favorite is a kind called calbots? vermont white sharp cheddar cheese, the yellow cheddar melts but it tends to be much more greasy we just heat that all together until it is completely melted then we spray butter into a casserole dish dump in the noodles and melted cheese, stir it up, we put on top regular bread crumbs for a little crunch put it into a preheated 350* oven for about 30 minutes sometimes we cover it with tin foil if it looks a little runnier then usual, since we dont measure it comes out slightly different each time but we always love it ...hope I explained that right .. my dh is the cook around here, my job is just to stir the cheese and noodles together!
My go to homemade Mac and Cheese recipe is a varition from a Better Crocker cookbook.
Here is the orginal recipe:
Cook 1 1/2 cups elbow macaroni in boiling salted water till tender, drain. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt and a dash of pepper. Add 2 cups milk; cook and stir till thick and bubbly. Add 1/4 cup finely chopped onion (optional) and 8 oz sharp process American cheese, cubed (2 cups); stir till melted.
Mix cheese sauce with macaroni. Turn into 1.5 quart casserole. Sprinkle 1 tomato with salt; arrange atop. Bake at 350 for 35 to 40 mins, or till heated through. Makes 6 sevings.
My Varations:
I leave out the onions and tomatoes. I use about 12-16oz velveta for the cheese since we like it really cheesy. 
I've also used mutli grain noddles with it and they work great.
I always cook my until it is browned a little on top and nice and bubblely.
1 pound elbow macaroni
8 tablespoons melted butter
1 tablespoon butter
8 oz sharp cheddar (or mix of fav. cheeses) -1/2 c reserved for top
2 cups half-and-half (I sometimes use evaporated milk too)
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
salt and pepper to taste
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add elbow macaroni and cook until it's just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a large bowl add the macaroni, melted butter, half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
I have one that is cooked in the crock pot and is soooo good. If you're interested let me know and I'll post it.
I use the one on the back of the Mueller's elbow macaroni box. It's really good.
Crock Pot Macaroni and Cheese
2 cups Elbow Macaroni (measured uncooked)
4 cups Cheddar Cheese, shredded (reserve 1 cup for topping)
12 oz. can Evaporated Milk
1 1/2 cups Milk
2 Eggs, beaten
1 t. Salt
1/2 t. Black Pepper
Boil macaroni until tender. Drain. In large bowl mix together macaroni, 3 cups cheese and remaining ingredients; stir well. Coat crock pot with cooking oil. Transfer mixture to crock pot. Sprinkle 1 cup cheese over top. Cook on low about 3 hours. Do not stir or open crock pot until done. Serve warm. Yield: 6-8 servings.
JRAE33,
Would you mind posting your Macaroni and Cheese recipe? I've never heard of that one and it sounds delicious. Thanks. 
ShortcakesSweets wrote:
JRAE33,
Would you mind posting your Macaroni and Cheese recipe? I've never heard of that one and it sounds delicious. Thanks.
Of course I'll share. It's really easy. I don't have exact amounts, but I'm sure you can work that out!
I use a microwave to melt the cheese (velveeta). I stir in a little milk while melting. Once it's melted I pour it in a casserole dish over the (cooked) elbow noodles. Stir in fried hamburger and some raw, chopped green pepper. Occasionally throw in a few onions. Just bake at 350 for 45 minutes or so. It's really yummy, very creamy.
Of course, when I was pregnant with our youngest, I was eating mac and cheese at least 3 times a week. Didn't want to go threw all that hassle, so I just bought the Velveeta shells and cheese and added the burger and peppers to that. It's pretty good that way, too!
ohh sounds like what we make .. didnt know there was a technical name for it! 
This our families favorite Mac n Cheese (homemade) recipe...its always a hit. Sometimes we throw in ham or chicken or ground beef, too.
12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well.
a white sauce (fat and flour roux, thinned with milk) with cheese added, basically.
How funny. I have made my mac and cheese this way for years and never knew my sauce had a name. 
I watched Paula Deen make it the other day and that was the first time I had ever seen anyone put eggs in it. After asking around, I found that several people do. My mom's friend (who is 89) said she did in earlier years but quit because it makes it too rich. I want to try it sometime anyway. I love homemade mac and cheese and my grandkids only want the box kind. 
I'd rather eat worms!
Diane
How funny. I have made my mac and cheese this way for years and never knew my sauce had a name.
I watched Paula Deen make it the other day and that was the first time I had ever seen anyone put eggs in it. After asking around, I found that several people do. My mom's friend (who is 89) said she did in earlier years but quit because it makes it too rich. I want to try it sometime anyway. I love homemade mac and cheese and my grandkids only want the box kind.
I'd rather eat worms! Diane
Too rich? I didn't think there was such thing as too rich
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