Recipe: Tasty Macaroni and Cheese

American Food With New Recipes, fresh from mommy.

Macaroni and Cheese. This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. Guy Fieri visits Sweetie Pie's in St.

Macaroni and Cheese Looking for recipes for macaroni and cheese? Taste of Home has the best macaroni and cheese recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Pour in the drained, cooked macaroni and stir to combine. You can have Macaroni and Cheese using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Macaroni and Cheese

  1. It's 1 box of large elbow macaroni.
  2. You need 2 tbsp of corn starch.
  3. You need 1 tsp of salt.
  4. It's 2 1/2 cup of milk.
  5. It's 2 tbsp of butter.
  6. You need 3 cup of cheddar cheese.
  7. Prepare 1 of hot sauce.
  8. You need 1 of worcestershire sauce.
  9. It's 1 of pepper.

Place bread pieces in a medium bowl. Meanwhile, in a small saucepan set over medium heat, warm the milk. This is the last step in creating a fantastic homemade sauce for our Baked Classic Macaroni and Cheese. Drain macaroni; toss with cheddar cheese.

Macaroni and Cheese step by step

  1. Cook macaroni to al dente.
  2. In a pot, stir together: 2 Tbs corn starch 1 tsp salt (or less?) 2 1/2 c milk.
  3. Add 2 Tbs butter, heat on medium, and boil for 1 minute, stirring..
  4. Add cheese, a few dashes of hot sauce and worchestershire sauce, and pepper to taste..
  5. Combine with mac and bake at 375-400 (I like the high end) for about 30 minutes or till bubbling and browned..

Set a large pot of water on high heat. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. In fact, one of the easiest mistakes when making macaroni and cheese is using the wrong kind of pasta. We suggest steering clear of long, thin, perfect-for-twirling varieties like spaghetti, fettuccini, and linguini. Choose a pasta with a good shape and plenty of nooks for capturing pockets of cheese like shells, cavatappi, or our no-fail elbow.