Down Home Macaroni Cheese Recipes

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside. Stir flour into remaining butter in saucepan; cook and stir 1 min. Gradually stir in milk until well blended; cook and stir until thickened. Add VELVEETA and 1-1/2 cups cheddar; cook until melted, stirring frequently. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole; top with remaining Cheddar and buttered crumbs.
• Bake 20 min. or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

Steps:

• Melt 3 tablespoons of the butter in large saucepan on low heat.
• Blend in flour and salt; cook and stir 1 minute.
• Gradually add milk; cook, stirring constantly, until thickened.
• Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
• Pour into lightly greased 1-1/2-quart casserole.
• Melt remaining 1 Tablespoon butter; toss with bread crumbs.
• Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
• Bake at 350 degrees F for 20 minutes or until thoroughly heated.

Steps:

• Heat oven to 350°F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

Steps:

• Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.;

Steps:

• HEAT oven to 350°F. Melt butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in macaroni. SPOON into 2-L casserole sprayed with cooking spray; sprinkle with Cheddar and cracker crumbs. Cover. BAKE 20 min. or until heated through. Kraft Kitchens Tips Special Extra Stir in 2 Tbsp. Oscar Mayer Real Bacon Bits with the cooked macaroni.

Steps:

• Boil noodles; drain and set aside.
• Melt the butter over medium heat in a large saucepan. Add the flour and stir about a minute.
• Add the milk and stir until it thickens a bit.
• Now add the cheese and stir until blended. Its ready to eat, just mix with the noodles. If you prefer you can bake it in a 350° oven for 15 minutes in a greased casserole dish (uncovered). We prefer it fresh off the stove, its creamiest then!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.