Let’s Talk about Macaroni and Cheese
February 5th, 2013 | 
Author: One of my latest little cravings has been for mac and cheese.
What’s your best recipe?
Do you consider it a main dish? or a side dish?
Have you added meat or other stuff to it?
Posted in * Recipe Requests
DH dislikes mac ‘n cheese, but I love it! I’m still looking for that ‘perfect’ recipe for my tastebuds. It can be either a main dish or side dish depending on the meal and my mood. I’ve tried adding tuna, which I did not like and ham is ok. I mostly prefer it plain though. I have one recipe that I’ve saved that I liked, which I can share once I get back home today. I’m sure it’s one I’ve gotten from someone here at Mimi’s anyway! Maybe I’ll make that for Sunday and stuff it into a heart-shaped pan! The kids would be happy with that I’ll bet!
I make it as a main dish. My best one yet was when I used a assortement of left over cheeses. I add corn to it. This started one year when I had ear that was left over and had to be used up. I cut off the kernels, added them to the cheese and have been doing it ever since as we liked it so much.
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Here’s Becki’s recipe that I’ve been using. It doesn’t get made often with only the two of us and DH disliking it though. This has been my favorite try so far.
Becki’s Macaroni and Cheese
Posted by Becki 04-25-99 8:47 PM
2 c. elbow macaroni
1 small onion, minced
margarine or butter
1 T. flour
¾ t. salt
1 t. dry mustard
1/8 t. white pepper
2 c. milk
½ # Velveeta cheese
¾ c. bread crumbs
Prepare macaroni as label directs and drain. Preheat oven to 400 degrees F.
Place onion and 2 T. margarine in small saucepan. Cook over medium heat until tender.
Stir in flour, salt, mustard and pepper. Cook 1 minute. Slowly stir in milk, cook, stirring until smooth. Add about ¾ of cheese until it is melted.
Pour drained macaroni in 1 ½ qt. casserole, greased. Pour cheese sauce over, tossing with fork to coat macaroni.
Top with rest of cheese.
Melt 1 T. margarine in microwave, or in oven mix with crumbs. Sprinkle over cheese. Bake uncovered 20 minutes. Crisp, crunchy golden brown top. Moist and creamy inside.
I haven’t been able to find the recipe we like …. another one I’ve managed to hide from myself!
I’ve tried adding tuna once and we did not like it. I do add ham at times.
Sherry, thanks for that recipe. It isn’t the one I’ve used but I’ll add it to my file to try.
Fruffy, I’m allergic to corn so can’t add it but I bet it is good.
Hi Becky, Yes, I get a craving for this stuff every once in a while. I have had this recipe for a few years now. The first time I made it, it turned out fantasic; second time, not so much, maybe I baked it too long. I don’t understand why this happens; if anyone has any suggestions, please let me know. It can be used either as a main dish (with a meat addition) or a side dish. I see others have thought of adding tuna to this but what about chopped, chooked chicken breast? Just a thought.
Baked Macaroni and Cheese – serves 3 or 4
1-1/4 cup elbow macaroni, cooked and drained
2 Tbsp. plus 1 tsp. butter, softened
2 Tbsp. plus 1 tsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. onion (or garlic) powder
1/4 tsp. dried basil leaves
1/8 tsp. white pepper
1-3/4 cups warm milk
1 cup grated extra old Cheddar cheese
2 Tbsp. finely shredded Parmesan cheese
TOPPING:
Hand crushed Ruffles potato chips (approx. 1/2 cup) OR
1/2 cup dry bread crumbs combined with 1 or 2 Tbsp. melted butter, 1/4 tsp. dried basil leaves, and 1/4 cup finely shredded Parmesan cheese.
OPTIONAL ADDITIONS:
1/2 to 1 cup seeded, diced Roma tomatoes
1 or 2 hot dogs, sliced
2 to 4 Tbsp. bacon bits
Cooked and drained lean ground beef (about 1/2 cup)
Cooked Mini Sizzler sausage slices
Preheat oven to 350 degrees. Butter a 1.5 Ltr casserole dish.
In a small bowl, blend together butter, flour, salt, onion powder, basil and white pepper, with a fork. Place butter mixture in a large saucepan and heat over medium heat until melted and bubbly.
Add warm milk in 3 additions; whisking well after each addition and allowing mixture to return to a slight boil. When last additions is made, bring to a boil over med-high heat until mixture begins to thicken; stirring constantly about 1 to 2 minutes.
Reduce heat to low and add cheeses. Stir until well combined and cheese is melted. Stir in cooked pasts; coating well.
Stir in any additional indgredients at this point, then pour into prepared dish or sprinkle additions on top of macaroni before aditng a topping.
Sprinkle with your choice of topping and bake, uncovered for 20 minutes or until bubbly.
When you folks started mentioning putting tuna in your mac and cheese I thought of this very easy recipe. I hope you enjoy it. I can’t partake of this anymore because of that darn MSG in the soup. Oh well, here’s another challenge for me to create a better version of this recipe.
Necessity is definity the Mother of Invention.
Make Ahead Tuna Mac and Cheese Casserole
1-1/4 cups condensed cream of celery soup (1-10 oz. can)
1 cup milk
1 can (approx. 7 oz.) chunk light or solid white tuna, drained and broken up into chunks
1 cup uncooked macaroni
1 cup frozen peas (or corn)
3/4 of a medium onion, finely chopped (see note)
1 cup grated extra old white cheddar cheese (divided 3/4 and 1/4 cup)
Pinch of dried dill weed or dried thyme
In an 8 cup/2 quart microwavable casserole dish, whisk together soup and milk until well blended.
Stir in remaining ingredients RESERVING 1/4 cup of shredded cheddar cheese
Cover and refrigerate 12 hours or overnight.
When ready to serve microwave on HIGH for 12 to 16 minutes or until bubbly. Stirring twice during cooking. Stir. Sprinkle with remaining cheddar cheese.
Cover and let stand about 5 minutes.
NOTE: if you are making this for children, you might leave out the onion or coarsley grate half of a medium onion. They’ll never see it but you’ll be able to enjoy it fully.
Marian, thanks for the recipes. I think the first one would be a hit with my family. Thank you!
Here’s another one. My sister-in-law Janet found. I was rather apprehensive looking at the recipe but it turned out to be pretty decent.
Skillet Macaroni and Cheese
1/2 cup butter
2 cups elbow macaroni
1/4 cup minced/finely diced onion
2 Tbsp. finely diced green or red bell pepper
1 tsp. salt
1/4 tsp. dry mustard
2 cups water
2 cups shredded cheddar cheese
In a 10″ skillet, melt butter over medium heat.
Add uncooked macaroni, onion, bell pepper and salt and cook for 5 minutes, stirring frequently
Stir in water; heat to boiling.
Reduce heat to low; cover; simmer 10 – 15 minutes until macaroni is tender, stirring occasionally.
Remove from heat; stir in cheese until cheese has melted.
Serve immediately.