Grease a large shallow casserole and place a layer of macaroni on the bottom, sprinkle with cheese, butter, flour and seasonings. Continue to layer until all ingredients are used evenly in the layers.
Rated 4 out of 5 by DarlingDee from Great recipe, but ingredients are off I love this Mac and cheese recipe, but I definitely think more cheese is needed. The ingredients.
(3 layers works well) Step 4 Pour milk over all. Top with buttered bread crumbs. Step 5 Bake at 350째 for 40 minutes. To make buttered crumbs: Combine 2/3 cup of bread crumbs with 2 tablespoons of softened butter and mix. Variations:. As I suggested above, try this recipe using different cheeses. A mix of 3 or 4 of your favorite cheeses would be great.
The recipe works best with firmer cheeses like Swiss, cheddar, Monterey Jack or Gruyere because they melt so well and this recipe needs the melting to bring everything together. Cottage cheese would not suite this recipe. You don’t have to use the traditional small macaroni in this recipe.
![Best cheeses for baked mac and cheese Best cheeses for baked mac and cheese](https://www.thechunkychef.com/wp-content/uploads/2016/12/Family-Favorite-Baked-Mac-and-Cheese-20.jpg)
Try shaking it up a bit by using other pasta shapes, like penne, corkscrew rigatoni or even wagon wheels for the kids. They’ll love it. Using unusual pasta shapes and a mix of cheeses elevates macaroni and cheese to a whole new level. It makes it a dinner you can serve to guests. Did You Know?
I have used cheddar cheese in this recipe, but feel free to vary the cheese you use to give it a different flavor. I have used several mixes of my favorite cheeses and many work very well. Look in the tips for some great suggestions. Make it healthier by substituting whole wheat pasta for the white pasta.
It makes a real difference to the nutritional value of the recipe. If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Comments from the older version of our site: Dinner experiment! I decided to go with this recepie because it seemed easy enough, and it was.
The only thing I would suggest is putting in little or no milk and more cheese. When mine came out the bottom was much too soggy and the top too crunchy, and I couldn’t taste any cheese! I’ll try mixing it up and see how it goes. Thanks for the recipe!
—————————————- Baked Macaroni & Cheese Casserole by Kathryn ( Thunder Bay, Ontario, Canada) You can use, if its available to you, a noodle named Stortini Rigati, it’s shaped like an elbow macaroni, however, its larger, softer and simply more delicious. I boil my desired amount of macaroni in salted water for 12 minutes so that its nice and floppy. Begin with: Greased pyrex bowl and “begin layering with ” drained canned diced tomatoes or peeled ripe garden tomatoes. Layer of cooked macaroni Next, sauteed, carmelized diced (white) onion Followed by shredded, mixed cheeses.
Then, your next layer begins with the MACARONI, onions, tomatoes, cheese, dollop of butter, here and there Followed by same layers until your top layer. You will finish the casserole’s top layer with macaroni, topped with double the amount of cheese covering all the macaroni. If you want this casserole to have some meat in it, you can add, as a layer, cooked, diced pieces of bacon, ham or lean ground beef, veal, chicken or turkey. Just remember to soak all the grease off of it, with paper towelling, before using. The bacon seems to be the favourite over them all. Cook, uncovered, at 350 degrees, for 45 minutes. This is really delicious!
I’m noticing something about the reviews it seems those who said they used half n half were not happy with the finished product and those who used an alternative loved it. For myself I followed the recipe exactly only I did use milk rather than half n half just because I didn’t have any. I also added a little sour cream to the cheese mixture. I thought it turned out FANTASTIC! My daughter said it’s the best Mac n cheese I ever made. I’m revising my “go to” Mac n cheese recipe to this one with those few minor changes I mentioned.
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It really was creamy and cheesy while still being a bit mild and not making you feel sick if you eat a ton of it (not sure if that’s good or bad, lol). Made it according to directions, and it turned out just ok. I tweaked it just a bit and it comes out amazing everytime. Add butter first, and stir until melted thoroughly.
Then add velveeta and do just the same. Add same amounts of shredded cheeses, THEN add cold ingredients (tweaked to 1/2 cup half and half, and 1 egg). If you follow the exact words of the recipe, the pasta will cool which doesn’t allow the velveeta to melt enough. Then you’ve got cubes of velveeta melted in the dish but not evenly distributed! It’s a great recipe just needs a few changes in wording and some ingredients scaled back! I agreed with Karen’s September 2017 post; I always make a white sauce with butter and flour when making Mac n cheese. After the flour browns a bit, I add milk then whisk a whole egg into the tempered sauce so it won’t “cook in the sauce”.
Afterwards, I add a can of nacho cheese soup the my white sauce. My family is partial to fontina & Gouda or white & mild cheddar to my white sauce.
I saute shrimp in butter and let cool while the cheese is melting in the white sauce. After the cheese has melted in the white sauce, I pour it over my slightly cooked noodles.
I fold in the shrimp and some bacon bits and bake til bubbly and brown on top. I just made this recipe and was a little dissapointed that it didn’t turn out creamy like the pictures.
I have been trying to find a good creamy mac n cheese recipe and thought this may be it but the video and directions were a little deceiving. Since the cheeses weren’t completely melted into the half and half the mac n cheese looks lumpy and not creamy at all.
I am not sure if others had this issue but I have had this issue with a different recipe befor too. I would suggest making sure to melt the sauce before pouring into the dish. I was wondering if adding a little cream cheese to the recipe would work or not? Or does the velveeta alone add enough creaminess to it?
Also, I see other recipes use Dijon mustard for a spice.what does mustard do to the flavor of mac and cheese? I thought about trying a little fresh garlic and then adding a topping to your recipe. I never made homemade mac and cheese before. I read a lot of different recipesyour recipe looks like something I would like. One more question.Can the recipe be halved? Serving size of 8 is way too much.
But I do know some recipes don’t turn out if you half them. Thanks for sharing this recipe! I would imagine if folks have the anti Velveeta mindset like mewellexcept for chili cheese dip during football seasonc’mon ? a good substitute is a 8oz brick of Philadelphia cream cheesejust keep the salt, really enhances the creamyness and smooths out the grains like velveeta (never underestimate the power of cream cheese). It was amazingadded some Italian bread crumbs mix with melted butter for the last 10 minutes of baking and had a nice crisp top to break throughthank you for this. Wonderful recipe truly.