How to Cook 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 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of macaroni and cheese

  1. You need 1/2 cup of butter or margarine.
  2. You need 1/4 tsp of black pepper.
  3. Prepare 6 tbsp of all-purpose flour.
  4. It's 1 lb of whole grain elbow macaroni.
  5. You need 16 oz of velveeta cheese with 2%milk.
  6. You need 4 cup of 2% milk.

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 instructions

  1. cook elbow macaroni for 9 minutes..
  2. drain, cover and set aside.
  3. in saucepan, melt margarine or butter, blend flour, salt and pepper..
  4. cook until mixture is smooth and bubbly; gradually add milk..
  5. cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly..
  6. gradually mix in cheese. stir over low heat until cheese is melted..
  7. add pasta; mix together lightly. pour into 2-quart casserole dish..
  8. bake 25 minutes..

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.