Moms Best Macaroni Cheese Recipes

Steps:

• Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
• In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
• Bake about 30 minutes or until bubbly and light brown.

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
• Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
• Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Steps:

• Boil water and cook the macaroni according to the directions on the box.
• While the macaroni is cooking, melt the butter in a sauce pan. Stir in the flour. Add the milk slowly. Cut the cheese into small pieces and add it to the milk mixture. Stir until the cheese is melted being careful not to let it burn on the bottom of the sauce pan.
• Drain the macaroni when it is cooked.
• Mix the cooked macaroni with the cheese mixture in a pan.
• Cover the pan and bake it covered at 350 deg. for 45 minutes.
• Remove the lid and bake for 10 more minutes.

Steps:

• Cook macaroni in boiling salted water until tender; drain.
• Mix cooked macaroni with butter, stirring well.
• While macaroni is cooking, cook ground beef, garlic and onion in a large skillet until beef is browned and cooked through.
• Drain any accumulated fat.
• Add chili powder, salt, pepper, tomato sauce, diced tomatoes (with their juice), mixing well.
• Bring meat mixture to a boil, then reduce heat, cover and simmer for 10-15 minutes or until macaroni is done.
• Mix meat mixture with cooked buttered macaroni (do NOT add any additional milk as package suggests).
• Sprinkle contents of cheese packets into pasta and stir until blended.
• Serve garnished with grated cheddar, if desired.

Steps:

• Melt butter, add flour, salt, and pepper, wisk until smooth.
• Add milk slowly, whisking to blend.
• Cook until thick and smooth, add cheese and stir until melted.
• Cook elbow noodles as directed on package.
• Drain and pour into a baking dish.
• Pour cheese sauce over cooked elbows.
• Bake at 350°F for 15 minutes or until lightly browned.
• *It's best to use a double boiler or nonstick pan to make your cheese sauce.