Where Vintage Never Gets Old...
Give me your Best Mac & Cheese Recipes!
Okay folks.... I don't think I know one person who does not LOVE Mac& cheese.
Let's see your recipes!
Tags: Mac & Cheese
Replies to This Discussion
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Permalink Reply by ElsiesAttic ~ CEO on -
I make mine with Tuna and Cheddar Cheese and Bell Peppers & Onions and it's an entire meal!
This will make a lot but it keeps really well and you can freeze it.
2 cans solid white tuna flaked apart
1 (1 pound) box pasta like elbows or ziti
1 red & green (each) Bell Pepper, diced
1 medium sized sweet onion, like Vadilia, diced
1 brick of Cracker Barrel Yellow Cheddar or New York Aged cheese, diced or shredded (you can add more if you like)
Franks Hot Sauce (to taste, I use 6 dashes)
Chili powder (to taste, I use half a teaspoon)
Crushed low salt potato chips (about a cup) or Buttered Bread Crumbs
1 table spoon butter
1 table spoon oil
Salt & Pepper to taste
2 cups white sauce, recipe below
Directions
- In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
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~ Preheat oven to 375 degrees
~ Grease a LARGE casserole dish or foil pan (lasagna sized)
~ Cook Pasta until it's almost tender (it will cook more in oven) Drain, put aside.
~ Saute diced bell peppers and onions in the butter and oil until tender. Add a splash of water to let it de-glaze the pan at the end. Put aside.
~ Make the white sauce according to direction above and when it's done, add shredded cheese, sauteed veggies, chili powder, hot sauce, and tuna, salt & pepper to taste. Mix well.
~ Add this sauce mixture to the pasta. Mix well
~ Finely crush potato chips for the topping. Use as much or as little as you want or leave it out or use buttered bread crumbs.
~ Place the pasta mixture into a greased lasagna sized pan. Add potato chip topping
~ Bake for approximately 30 - 45 minutes depending on your oven and elevation. Don't over bake it or the cheese will curdle and you will end up with a pool of grease on the top. You just want to brown it slightly.
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Permalink Reply by Retro Ransack on
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This is my go-to recipe. It is from southern living and is easy and yummy. I use Cracker Barrel Vermont Sharp Cheddar white cheese (it does make a difference).
Ingredients
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk $
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, meltedPreparation
Cook macaroni according to package directions; drain well. Set aside.
Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
Bake at 350° for 45 minutes or until golden brown.
*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
Note: For testing purposes only, we used Kraft Cracker Barrel Sharp Cheddar Cheese.
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Permalink Reply by COBAYLEY on -
I have a to die for recipe, but I'm traveling and it's not with me. It uses Fontina cheese...it is sublime..it melts in your mouth....I'll try and remember to post when I get home...
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Permalink Reply by Out Of The Attic 2u on -
Mine has been handed down since Velveeta Cheese came into existence. There is no tbs, cups etc. Its all done by the eye & hand :)
1 small package of Velveeta cheese (I believe its a pound)
1-2 sticks of real butter
partially cooked elbow macs (1 box)
salt, pepper to taste
Milk
place all in an enamel roasting pan omitting milk until all else is added, then you start adding the milk gradually until it is well saturated but not overflowing, you don't want it swimming in the milk, probably a cup or 2. Cover with tin foil and put in hot 350 degree oven and bake 45 minutes, take off foil and let bake till a little browned and some crust forms on top and sides. Don't overcook or it will be hard.
Yummie. I have been eating it that way over 50 years. Oh let it settle before digging in.
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Permalink Reply by Vanity Flair Vintage on -
Seeing the mac-n-cheese photograph makes my mouth water for something I haven't eaten in over a year. Why? Last August my doctors put me on an Anti-Inflammatory Diet, not for weight-loss, but for health management and illness prevention. It isn't a diet, really, but a lifestyle change. . . and one that has made a WORLD of difference for me. Alas, I have given up some of the old "favorites" but will offer a healthier variety for all of us to eat for a healthier future.
A large part of eating an anti-inflammatory diet involves eating gluten- and dairy-free. Gluten is the wheat protein that 1 in 7 Americans are now intolerant of beyond a diagnosis of Celiac's disease. Dairy cows that eat the gluten-laden wheat leave behind casein in their milk, also a protein the human body cannot digest. Both gluten and casein lead to inflammation in our bodies. . . how that inflammation affects us is, in a great part, connected to our genetics. For me, that means autoimmune disorders and cancer. So, it's easy to change my diet for the better.
Cooking gluten- and casein-free for over a year now, I have a wealth of recipes to share with you. The following link describes in detail an anti-inflammatory mac-n-cheese using Daiya tapioca cheese that is delicious. You should try it sometime.
And thank you for the food inspiration. Tomorrow. . . we have mac-n-cheese!
http://veggiegrettie.com/2011/04/11/macaroni-and-cheeze/
~Cassie at Vanity Flair Vintage
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Permalink Reply by COBAYLEY on
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Vanity Flair...thank you for the most intelligent explanation of "gluten free" I've read so far...I'm blessed that I or my husband do not have any difficulties with gluten, dairy etc. But, we as a lot of people, use moderation...we never "over indulge"...I'm looking forward to reading the recipes in your link...
Vanity Flair Vintage said:Seeing the mac-n-cheese photograph makes my mouth water for something I haven't eaten in over a year. Why? Last August my doctors put me on an Anti-Inflammatory Diet, not for weight-loss, but for health management and illness prevention. It isn't a diet, really, but a lifestyle change. . . and one that has made a WORLD of difference for me. Alas, I have given up some of the old "favorites" but will offer a healthier variety for all of us to eat for a healthier future.
A large part of eating an anti-inflammatory diet involves eating gluten- and dairy-free. Gluten is the wheat protein that 1 in 7 Americans are now intolerant of beyond a diagnosis of Celiac's disease. Dairy cows that eat the gluten-laden wheat leave behind casein in their milk, also a protein the human body cannot digest. Both gluten and casein lead to inflammation in our bodies. . . how that inflammation affects us is, in a great part, connected to our genetics. For me, that means autoimmune disorders and cancer. So, it's easy to change my diet for the better.
Cooking gluten- and casein-free for over a year now, I have a wealth of recipes to share with you. The following link describes in detail an anti-inflammatory mac-n-cheese using Daiya tapioca cheese that is delicious. You should try it sometime.
And thank you for the food inspiration. Tomorrow. . . we have mac-n-cheese!
http://veggiegrettie.com/2011/04/11/macaroni-and-cheeze/
~Cassie at Vanity Flair Vintage
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Permalink Reply by MTippingAtelier-Admin on -
Love, love, love macaroni & cheese:) Now, my mother made it every Friday (back when Catholics didn't eat meat on Friday) but never used a white sauce or Velveeta--she simply used macaroni, Longhorn cheese, milk and butter (all the major food groups;). This is the only way I have ever made it, as well, although I vary the cheese, using instead grated extra sharp cheddar, slices of smoked Gouda, or Fontina. Sometimes I add tomatoes...
I boil elbow macaroni (a small box), al dente.
Meanwhile, butter a glass casserole dish (my mom used a pie plate), put half the cooked pasta in the dish, layer with the cheese, salt & pepper, add another layer of pasta and the rest of the cheese. Pour in some milk to where you can see it go up half way the dish, or a bit less. The trick is to get it crispy on the top and creamy throughout. Too much milk and it's too soupy. More cheese and then dot with butter, a little salt and more pepper (I'm a salt fiend;). Sprinkle with sweet or hot Hungarian paprika on the top and bake for 30 minutes.
Decadent, yes. But... life is short:)
Eat and drink today for tomorrow we diet!
Mary
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Thanks for sharing the link Cassie. I too have autoimmune issues and am trying to wean out gluten/wheat from my diet. I hadn't read that getting rid of dairy should also be a priority. I love cheese so that makes me sad :-(. I will have to try out this recipe!
Vanity Flair Vintage said:Seeing the mac-n-cheese photograph makes my mouth water for something I haven't eaten in over a year. Why? Last August my doctors put me on an Anti-Inflammatory Diet, not for weight-loss, but for health management and illness prevention. It isn't a diet, really, but a lifestyle change. . . and one that has made a WORLD of difference for me. Alas, I have given up some of the old "favorites" but will offer a healthier variety for all of us to eat for a healthier future.
A large part of eating an anti-inflammatory diet involves eating gluten- and dairy-free. Gluten is the wheat protein that 1 in 7 Americans are now intolerant of beyond a diagnosis of Celiac's disease. Dairy cows that eat the gluten-laden wheat leave behind casein in their milk, also a protein the human body cannot digest. Both gluten and casein lead to inflammation in our bodies. . . how that inflammation affects us is, in a great part, connected to our genetics. For me, that means autoimmune disorders and cancer. So, it's easy to change my diet for the better.
Cooking gluten- and casein-free for over a year now, I have a wealth of recipes to share with you. The following link describes in detail an anti-inflammatory mac-n-cheese using Daiya tapioca cheese that is delicious. You should try it sometime.
And thank you for the food inspiration. Tomorrow. . . we have mac-n-cheese!
http://veggiegrettie.com/2011/04/11/macaroni-and-cheeze/
~Cassie at Vanity Flair Vintage
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