I make the sauce with 4 Tbs. butter, 4 Tbs. flour, 1 tsp. ground mustard, salt, pepper, pinch of cayenne, 1 tsp. garlic powder, 2 cups milk, 8 oz. cheddar cheese. If I have a mild cheese such as gouda or havarti I'll add it, and if I have cream I'll put 1/2 cup of that in and reduce the milk by 1/2 cup. Cook pasta, drain. Oil or butter casserole, combine cooked pasta and cheese sauce. Top with fresh breadcrumbs and dot with butter, bake at 350 for 40 to 50 minutes or until slightly golden brown and bubbly. Sometimes I add chopped pickled jalapenos to the sauce.

I've tried a lot of Mac and Cheese recipes and have never liked any of them as well as good ol' Kraft Deluxe Mac and Cheese.

Sometimes, I serve it plain straight out of the pot, but I usually add additional ingredients. Sometimes it's something as simple as bacon crumbles, but our favorite is to add sauteed mushrooms and onions and small (slightly larger than a marble) meatballs. Once it's all assembled, I bake it at 350 for about 40 minutes or until the top starts to brown.

I make it the way susanvw does, minus the oven. I make it on the stove top.

Do elves make those tiny meatballs?

This is an interesting thread for me to learn how many make this dish and how they do so.

I've never had it. My mother never made it, my wife has never made it.

Could it be regional and I'm not in a region where it's popular?

My daughter's boys adore ac and cheese and she uses Martha Stewart's recipe. It's delicious and I'm not a big mac and cheese fan!

https://www.marthastewart.com/957243/macaroni-and-cheese

For a meal to serve to others, I would make one of the baked recipes with a bechamel sauce as the base and a mix of cheeses.

For the occasional personal craving, I use small shell pasta cooked al dente mixed into a sauce made from Velveeta, butter, milk, sauteed onion, garlic and a dash of red pepper flakes. I can make the sauce in the time it takes the pasta to cook. To further upset all of the traditionalists, I cook the small shells in my Fasta Pasta in the microwave. The whole process takes about 15 minutes. Yum!

No recipe, combination of what is available. Elbow macaroni. Butter or margarine, milk or cream. Cheese can be, Velveeta, American, cheddar, or a combination. The only cheese that doesn't work well is the pre grated in the packages and it will do in a pinch.

Cook macaroni in boiling water. We like it slightly overcooked. Drain well, add back to pot. Add butter or margarine. When melted, add cheese and stir to melt. Add milk to thin. Velveeta or American will be creamier. Margarine will also make it creamier than butter, if using straight cheddar cheese.

I make mine only on the stove top. That is the way we made it growing up.

Toby, yes, a little elf named Dawn sneaks in and makes each tiny meatball by hand. Diners always marvel at the little meatballs and wonder who had the patience to make them. ;-)

Mine is simply condensed milk and cheese. Cook the noodles pour the condensed milk and cheese into a blender blend them up reheat the noodles with the milk and cheese and I'm done.

I can't use any flour and I can't add extra salt. We often eat it with a bit of spiciness on top.

I must be doing something right because the whole family requests it all the time. Of course they request my fried chicken as well and I think it is less than par...?

I don't make it often, not a fan myself, but since DH is fond of it I do the white sauce, a mix of sharp cheddar and what ever white cheese I happen to have and a quarter cup of blue cheese-which ever one I have on hand. I make it extra creamy and top with French bread crumbs rubbed with some butter so it toasts, bake. We never had the baked version growing up but didn't often have mac and cheese anyway. I don't know why not.

Yeonassky, do you mean evaporated milk or does condensed milk come in an unsweetened version?

I've never made it, either, but my mother sure did. Hers was delicious; more like Alton's than anything I see here. She did add a crunchy top and bake it, however. The eggs added a body and richness that made it wonderful.

I'd suggest a combination of real cheeses, cheddar and gruyere would be delicious. The dry mustard is important and I think I would add some cayenne, too.

I'll bet that Southern Living has some amazing recipes if you look around on line, Judy.

I think I've perfected my baked mac & cheese now. At least hubby and I think so ☺️

I learned that evaporated milk makes the best tasting mac & cheese. I use a recipe from my old Betty Crocker cookbook, which is basically cooked pasta, a white sauce and shredded cheese. Instead of making a cheese sauce, the pasta & cheese are layered and then the white sauce is poured over all. I think it comes out better this way - creamier, with gooey, stringy cheese.

I cook the pasta a few minutes beyond the recommended time so it's softer and doesn't absorb as much moisture from the sauce, then layer about 1/2 of it in a well buttered baking dish and cover with a layer of about 2/3 of the cheese of my choice - cheddar, gouda, parmesan are my faves, then another layer of pasta and the rest of the cheese, then pour the white sauce over all. I use evaporated and whole milk, a bay leaf and a little onion, simmered together with salt, pepper & nutmeg, then add cornstarch to thicken, not flour/butter roux.

I've tried to find the recipe online, but BettyCrocker.com has only cheese sauce versions. My old cookbook has proportions for varying amounts, but I use more white sauce than called for in the original recipe - almost double.

My proportions are roughly:

1# well-cooked pasta

4 cups white sauce - 1 can evaporated milk and about half a can of water to rinse the can, plus enough whole milk to equal 4 cups, 1 bay leaf, a pinch of nutmeg, salt, pepper and a Tbs or so chopped onion or scallions, 2-3 Tbs. cornstarch and bring to a simmer over medium/low heat to thicken, whisking constantly.

2 1/2 - 3 cups shredded cheese

Layer as described, and bake covered at 350F for about 30 minutes, then uncover and top with:

1 pkg saltine/soda crackers, crushed fine(approx. 1/2 cup), mixed with 2 Tbs. melted butter, then sprinkle with a bit of smoked paprika,

And bake about 10 minutes more until cracker crumbs are golden and everything is bubbly.

This makes a huge amount, but the 2 of us managed to eat it all up in a few days.

And of course remove the bay leaf before pouring the white sauce.

I've tried making it many different ways over the years but finally realized the only way to have creamy, mac n cheese is using Velveeta, along with cheddar. It's the only time I ever use Velveeta.

Kathsgrdn, my Mom always used Velveeta for everything. Probably because it was shelf stable. And her mac and cheese was awesome. I know that most consider Velveeta to be fake cheese, but you can't beat it for grilled cheese sandwiches and also for making queso. I need to try it again for mac and cheese and stop being such a cheese snob.

"I know that most consider Velveeta to be fake cheese, "

True. Including the FDA.

It is "fake cheese" because it contains no cheese. That's why Velveeta packages can't be labeled as being "cheese". And packages don't need refrigeration.

I make a bechemal sauce, grate sharp cheddar and whatever other cheese I have on hand. I like to also add bigger pieces of cheese to get a nice melted cheesy bite. Add some dry mustard, nutmeg and a dash or two of hot sauce. . Stir in cooked macaroni. Sometimes we just eat it made on the stove, other times I bake it in the oven with buttered bread crumbs or crushed potato chips on top. Sometimes I will add canned tomatoes that I crush with my fingers. Other times add tuna fish. Mostly I like it plain.

I like to add some cayenne to mac & cheese. I make it with white sauce & a combination of cheeses. Often I add slices of smoked sausage or Kielbasa & bake. Never any bread crumbs on top. Also, chunks of fresh vine ripened tomatoes are great stirred into baked mac/ cheese just before serving (in lieu of smoked sausage.) But it is great without either of the add-ins.

For a quick mac/ cheese, DW uses the boxed Kraft or Wal-Mart Great Value 'Creamy' mix and adds a couple of slices of American cheese. (The cheap versions w/ the powdered cheese mix.)

Toby you are right it is evaporated milk. No sugar at all. I always mix the two up as we had a steady diet of condensed milk with canned peaches as our dessert more often than I can count when I was a child. Not that I minded because I love peaches.

I am another one who prefers the blue box to any homemade mac and cheese. I think it's because it's simple and basic and not trying to be anything more than it is. I also like that it isn't overly milky or creamy. When I was a teen I loved individual pot pie sized frozen one by Morton that you baked in the oven.

A local family owned small group of restaurants opened a new one a year or so ago. Before they opened they polled the children of employees and those invested about what items to put on the kid's menu. Kraft Mac and Cheese was at the top of the list. It was the "real" one the kids said they liked, not those restaurant kinds. LOL So that is what they serve. The public spoke.

I love mac and cheese but haven't made it in years. Although I'm slim and still have a waist, my blood sugar is a little high and I don't want to get one single step closer to pre diabetes. I don't bake anymore either, or use sugar or other sweeteners, or drink soda or fruit juice etc. And I love bread and pasta, but don't eat much.

I used Toby's recipe last night and it was very good.....perhaps could have used the smidgen of mustard.

I'll have to try that, phyllis!

It's the only recipe that I've seen that calls for three cups of milk, not two, for that amount of macaroni.

I don't think my 34 year old son has ever had Kraft mac and cheese since I've been making it homemade since before he was born. Whenever he comes to visit, it's one of the meals he requests.

I must be one of the few who live in the US that is not a mac and cheese fan. Just too starchy and stodgy for my tastes. But made a lot of it when my daughter was growing up as that usually tops the list of most kids' menus choices. I did make it from scratch a few times but like most kids, she preferred the Kraft boxed mix. Or the Stouffers frozen M&C.

I also used the box mix as a base for making tuna noodle casserole, which is her absolute favorite, even as she approaches her 30th birthday. That is always what she asks for when she comes to visit!!

I use this one https://www.foodnetwork.com/recipes/3-cheese-macaroni-and-cheese-recipe-1948199 and sometimes add in lobster. soooo good

Velveeta is not real cheese; however, I always add at least 1/4 cup or more to mac and cheese. Velveeta provides that creaminess, velvetyness like no other product can. I usually use the Velveeta along with sharp cheddar cheese.

"I must be one of the few who live in the US that is not a mac and cheese fan"

No, and I think far from it. As above, I've never had it and I've also never seen it served when eating at friends' homes. Maybe I don't know what I'm missing but it doesn't sound that appealing to me.

I like the Pioneer Woman's recipe.

For those that use Velveeta, you should try cream cheese instead. It really makes it nice and creamy. Jeni (of Jeni's ice cream) uses a small amount in her ice cream recipes to add creaminess.

I've tried many baked mac n cheese recipes and have always been disappointed - not creamy enough! I recently tried a new recipe; I had to make substitutions because I didn't have everything on hand, but it came out tasty regardless! I used 1% milk, and subbed half-n-half for the cream. I also didn't have condensed cheddar soup, so I subbed an additional 1/2c half-n-half and a mini-block of Velveeta cheese. I ended up using bagged cheddar as well. I hate the taste of Velveeta, but the small amount used only added to the creaminess and didn't affect the flavor. This was so good!

https://www.spendwithpennies.com/creamy-macaroni-and-cheese-casserole/

Some of you will throw up your hands in horror but for one person I use the cheap $1 on sale frozen mac and cheese but do add whatever extra cheese I have on hand when it is time to stir before the second wave heating.

Maifleur, I've actually tried a few of those $1 frozen food pkg (my son bought them when he was single & living by himself). I was surprised how good they were. I understand the difficulties of living alone and not being a big eater so no throwing up my arms 😊.

I used to keep the store brand boxed mac and cheese on hand for my son when he was growing up. I'd make it when I cooked something like liver and onions. I didn't believe in forcing him to eat things that were revolting to him.

Snippet from Smithsonian Magazine on the history of mac/ cheese:

The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner.

Marvelous Macaroni and Cheese

@maifleur03: Did not know they had frozen mac and cheese. Will have to check that out.

@ci_lantro: That is so interesting. I plan on reading the info at the link after I get back from the necessity of having new tires installed on my car; didn't want to break isolation, but have no choice in the matter.

We prefer the Stouffer's the best. I have tried numerous recipes to try to recreate that creamy tasty variety, but none have worked. If I use the mix with the cheese packet, I only make half of the noodles that come in the box because they do not give you enough cheese sauce to cover that big box full of pasta.

Stouffer's texture and consistency is the standard I tried to duplicate with my recipe I posted above 😉

Amy's has a very good frozen organic mac & cheese bowl too.

I make mine with all organic ingredients too - except for the parmesan.

The Silver Palate girls have a recipe I like, but it does call for Fontina, Gorgonzola, Mozzarella and Parm.

Dare I say this stuff from TJ's isn't half bad in a pinch...

carolb, I'll have to try your recipe! Thanks for the heads up!

I have to add that even though I usually make the recipe I posted above, i grew up with the boxed stuff. And there are times, dark,cold, gloomy times,where nothing but the boxed stuff will hit the spot. It all has its place.

Oh, and I think the generic stuff in the box is creamier and cheesier than kraft. Any generic one seems to fit that bill. I do love the blue box though as well. As I said, it all has a place.

I have tried the Stouffers several times and the flavor is too mild. Michelina's or Lean Cuisine have much stronger cheese flavor. There is a store brand? that is better than the rest but at $3.99 I have only taken it home once when it was on sale.

clt3 ….. Tried yours tonight, it is a hit!

Elmer..... you do not know what you are missing. It is the Best comfort food ever!

Everyone has different tastes :-) As I stated early on in this thread, I am not a fan of mac and cheese at all and it doesn't even make my list of comfort foods, let alone be considered "best"!!

I agree, to each their own. But as I understood Elmer has never had it. Maybe I am wrong.

Some of my best memories are when the kids were little and the week after Christmas, before school started again, I let them strow their toys from one end of the house to the other and not pick up at all. We ate leftover turkey and dressing and I cooked big pots of mac and cheese. Sometimes that is all they ate, the mac and cheese. It was so much fun!

When I make a boxed version, I add fat free sour cream, and a Tbs or two of parmesan. I keep them on hand for the times I crave it but don't have any cheddar cheese or macaroni.

I too grew up with Velveeta and so I do like the taste and texture of it for M&C and grilled cheese sandwiches.

Judy, you are not wrong. He stated he had never ate mac and cheese.

Elmer J Fudd

"This is an interesting thread for me to learn how many make this dish and how they do so.

I've never had it. My mother never made it, my wife has never made it.

Could it be regional and I'm not in a region where it's popular?"

1 Like Save