Hi,
I've been a "lurker" on this board for a long time and I love all the recipes and new ideas I've found in the posts.
I'm hosting Easter dinner this year and some of the those attending will have to move on to other dinners later in the day...neices and nephews will have to go to inlaws etc...So I'd like to keep it simple...along with a ham and turkey breast ( kids in the family don't like ham...argh..) I'd like to serve home made macaroni and cheese. I've searched recipe sites and most seem so complicated or just plain don't sound good...
Would anyone have a creamy recipe one that won't get "sticky" after a while for around 14 people they could share? Thanks so much!
Julie

This is a great recipe I got from a friend who got it from www.allrecipes.com. Anyway, it's always a huge hit. It is not low-fat by any means!

Four Cheese Macaroni
Recipe By :allrecipes.com
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Pasta/Pizza
Side Dishes Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
16 ounces elbow macaroni
9 tablespoons reduced-calorie margarine
1/2 cup Monterey jack cheese -- shredded
1/2 cup Muenster cheese -- shredded
1/2 cup cheddar cheese, lowfat -- shredded
1/2 cup sharp cheddar cheese -- shredded
1 1/2 cups half and half
8 ounces processed American cheese -- cubed
2 eggs -- beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

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 well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

I usually make it up the day before and bake it around the time I want to serve it. Make sure you cook the noodles al dente (or even a little under since they're going to bake).
Enjoy!

I have a great recipie that I got off of Food Network, but I don't think it would hold up all day. Have you thought about buying Stoffers family size Macaroni and cheese? Less work for you!

Toothfairy, Wow! the recipe sounds really rich! I'll bet it's great!
I printed it out and will save it for sure!

Humm...never thought about just buying the pre made one, that may be an idea! Would be less work!
Thanks to both of you, I do appreciate it!
Julie

I usually just make a cheese sauce w/ flour butter milk & SHARP cheddar then pour it over cooked macaroni, place in a greased casserole, top w/ more shredded cheddar and bake until top is brown & crispy.
But we also like this recipe, especially for busy holiday dinners:


Crockpot Macaroni & cheese
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper


Directions
1 In a large pot cook macaroni pasta until al dente. Drain.
2 In a large bowl, mix together 3 cups of the sharp
Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs,
and salt and pepper. Transfer to a slow cooker which has
been coated with non-stick cooking spray. Sprinkle with the
remaining 1 cup of shredded sharp Cheddar cheese.
3 Cook on low for 5 to 6 hours, or until the mixture is
firm and golden around the edges. Do not remove the cover
or stir the mixture until the mixture has finished
cooking. Serve warm.

(I have doubled this recipe w/ no problems. I use a 6qt crockpot. Sharp cheddar is very important in this recipe. Any other than sharp loses it's flavor in the crockpot for some reason.

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Thanks! This sounds very easy, I especially like being able to put it in the crock pot and forget about it while do other things!

My family loves homemade mac and cheese, so I make it fairly often. I like trying new recipes, but one of the ones I always come back to is one from Taste of Home. Since you want creamy, I'd recommend giving this one a shot (do try it out before Easter though...I learned the hard way to give everything a practice run before the big day!) The recipe calls for a breadcrumb topping but my family doesn't like that so I leave it off. The cream cheese gives it a creamier texture than normal mac and cheese.

Company Mac and Cheese
1 package (7oz) elbow macaroni
6 tablespoons butter or margarine (divided)
3 tablespoons all-purpose flour
2 cups milk
1 package (8oz) cream cheese, cubed (smaller the better so it melts better)
2 cups (8 oz) shredded cheddar cheese
2 teaspoons spicy brown mustard (this is optional imo)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs (I don't use this)
2 tablespoons minced fresh parsley (I don't use this)

Cook macaroni according to package directions. Meanwhile, melt 4 T butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add cheeses, mustard (optional), salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni and add to the cheese sauce and stir to coat. Transfer to a greased shallow 3qt baking dish. Melt the remaining butter; toss with bread crumbs and parley. Sprinkle over macaroni. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown. Yield: 6-8 servings. (When I double it I use a lasagna pan and it fits well).

Maureen

Thanks everyone for your replies, now I'm confused, all the recipes sound so good I'm not sure which one to try!

bumping for selenav


Lisa

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