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LainieB

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    Holiday Recipes

    in 2018

    Posted

    There are so many recipes for Mac and Cheese out there, but I pretty much stick to the one my mom made when I was growing up...

     

    First, I don't measure anything :g_shrug: !!!! I've been doing it so long that I do it by sight...I also may change up my cheeses, depending on what I can find but here is the general list of items:

     

    **For a half aluminum sheet pan or 9 x 13 dish** 

     

    16 oz Elbow Macaroni 

    2-3 eggs

    1-2 cans of Evaporated milk 

    Milk (about a cup)

    Butter, at least one stick

    Salt (Seasoning, Kosher or pink Himalayan) and Pepper, to taste

     

    Cheeses:

    8-16 oz Velveeta 

    8 oz Sharp Cheddar

    8 oz Colby jack

    4-8 oz Mozzarella

    4-8 oz Mild Cheddar 

    4-8 oz Cream Cheese or Sour Cream (yup!) If you're feeling adventurous you can use both

     

    You can use the block or shredded, depends on you.  I have heard some people say they will only use block because the shredded has others things added and it changes the taste and the way it melts... I use to use the blocks of cheese exclusively, but as I've gotten older :grandpa:  and busier  :gd_steeri  :gdrunner:  I mostly rely on the shredded bags of cheese, no one can tell the difference, in my opinion. 

     

    Please UNDER COOK your macaroni (al dente is perfect), it will finish cooking in the oven...salt and pepper your pasta before you add the cheeses (not too heavy on the salt about 1 tsp or so) and butter your baking dish...you can melt all of your cheeses and milk together making a cheese sauce and pour them over your pasta and mix or you can mix each cheese separately into the pasta... I usually do the latter...Now, the amount of cheese depends on how cheesy you want it...for a half sheet pan I use about 3/4 to all of each cheese...cream cheese is usually only 4 oz, same thing for sour cream and I normally do one or the other, but the last pan I made for work I used both and it was good... you should taste it to make sure you have enough salt and pepper before adding the eggs...now the eggs also depends on how you're feeling, I use 2- 3 (or 6...lol...if I use 6 I increase my milk because I'm going for a more "custard" type mac and cheese)... evaporated milk will NOT make it sweet!!!!...last, I usually cover the top with mild cheddar and pats of butter and bake at 350 uncovered until golden brown on top...

     

    Some disclaimers:

     

    Whatever your preference in cheeses is, go for it...smoked cheeses are also good... if you don't like a cheese I use substitute it with something else or leave it out... You don't have to use eggs, at all...This may be too rich for some people because of the amount of cheese used... I am not a trained chef :1cook: !!!!   everything is really to taste and like I stated before I have been making mac and cheese for so long that I don't have exact measurements so forgive me :gdflower5: ...

     

    I think that's it, hope you enjoy :2letseat: !!!!

    Thank you! This sounds delicious! I love all the cheeses, lol. I think block cheese tastes better, but I use shredded bag cheese too when I’m in a hurry.

    • Like 2

    Holiday Recipes

    in 2018

    Posted

    I think it may be easier if you plan the meal first, give us an idea what you may want to prepare...what are some of the things your family likes to eat for the holidays?! What are some things you may want to try?! I make a good baked mac and cheese (among other things), but your family may not like baked mac and cheese...Once you give us an idea what you may want to cook, I'm sure you'll find plenty of assistance...

    I’d love to see your recipe for baked Mac and cheese please. I haven’t found one I really love yet.
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