The posts about this reminded me. I am trying to find a recipe for some mac and cheese my mom used to make. I remember it had the Velveeta block cheese in it, and the canned Carnation milk (I think it was milk. Coulda been the half and half type stuff). It was sooo good! And it had this like crust on top. I have tried using just cheese to get the crust, bread crumbs, and just about everything else I can think of. I can't get the flavor or the crust right. It also had like crust(but not "hard" like crust..hard to describe) bits mixed in to the mac and cheese. I remember she cooked the noodles then I remember her putting it in the oven, but other than what I just said above and that, I have NO clue how she made it.

I have tried asking other members of the family and noone remembers or knows what she did. I would LOOVVEE to be able to recreate that recipe. She also used to make this stuff called "creamed Lima Beans" that was OUT OF THIS WORLD. I don't like veggies, but this was just sooo goood!

How to Make Grandma's Southern Style Baked Macaroni and Cheese | eHow.com

This is one recipe, but if you google a few of your key ingredients, you'll find many more.

You might have better luck in the Let's Get Cooking board.

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Did you butter the breadcrumbs before you put them on top of the casserole? Makes a big difference in the crunchy dept.

I make the mac and cheese that I got from the back of the Kraft box years ago. I find that it is sooooo much better if I use the small shells instead of the elbow macaroni.

What about crushed potato chips? I love em as much as breadcrumbs on my mac & cheese.

My mother-in-law made it as you described. Cook the noodles. Then layer the American or Velveta cheese and then noodles. Make a couple of layers. Add carnation evaporated milk. Put a final layer of cheese on top. Cook at 350 degrees for about 30 minutes.

No, I didn't even think of it. Honestly, Mom never taught me the "basics" of cooking. Or much else, for that matter. Topic for another forum I am sure. But anyway, I loved her Mac n cheese.

I will try this out when I make it next time Thanks

That's an idea,but I don't believe that is what she did. It wasn't so much "crunchy" as "hard crumbly". It's really hard to explain how it was. It was almost like there were little clumps of something almost consistent with old-ish bread that was wet. I know, that doesn't sound yummy. I am just trying to explain the texture/hardness...not the taste LOL. The taste was like well "cheese with bread in it" LOL.

Gawd...as from the memory of a child, right?

Thanks for the tips. I will give that one a try also. I tried putting slices of cheese on top but it just burned lol.

If you sprinkle the top with w/the buttered bread crumbs & shredded cheese you'll get those delicious clumps. I like em best when they're a bit over done - then the crumblies rock.

Today on The View The Neelys cooked. They had a mac n cheese they put potato chips on it they said for crunch.

Macaroni and Cheese Recipe : Patrick and Gina Neely : Food Network

Ingredients

* 6 tablespoons butter
* 1/2 cup all-purpose flour
* 4 cups milk, warm
* 1 teaspoon dry mustard
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon cayenne pepper
* Dash salt and freshly ground black pepper
* Dash hot sauce
* Dash Worcestershire sauce
* 3 cups shredded Cheddar
* 1 pound cavatappi pasta, cooked al dente
* 1 cup crushed potato chips
* 5 slices cooked bacon, crumbled
* 1/2 cup freshly grated Parmesan, for topping

Directions

Heat oven to 350 degrees F.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding

the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.

Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

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Awesome. Sounds yummy! TYVM

Oh m'gosh, bacon in mac & cheese?! That must be what they eat in heaven ;-)

Try using crusty Italian/French bread for the breadcrumbs. Saute them in a little butter until crisp, let cool and then stir
in some cheese (shredded). Sprinkle between the layers and over the top (or wait and sprinkle over the top just a few
minutes before the end of cooking time). HTH

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How do you butter breadcrumbs?

It took me a long time to replicate my mother in laws which was a back of the box recipe from way back when. She would put about 1/3 of the noodles down and sprinkle with Lawry's and cheese and pats of butter. She would repeat the layers and then pour a can of evaporated milk over the top. The secret to her recipe was crushed Saltines and a few pats of butter to make it crunchy on top.

Mix 1:1
Tablespoon of melted buter for each cup of breadcrumbs
Toss together so they're well mositened (think of something just a tad less buttery than making graham cracker crust or streusel topping).
The 1:1 ratio is actually just a starting point, you may need to tinker with it. You can keep leftover b uttered breadcrumbs (in airtight container) in the fridge for about 2 weeks, or freeze em for making casseroles later.