Baked Macaroni Recipe

Lazy Baked Macaroni and Cheese SUBMITTED BY: Browniebaker "A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!" INGREDIENTS 1 pound uncooked macaroni 2 tablespoons butter, melted 1 pound shredded American cheese 2 (12 fluid ounce) cans evaporated milk 2 cups water 4 eggs 2 teaspoons mustard powder 1 teaspoon salt 1/2 teaspoon ground white pepper 1/4 teaspoon cayenne pepper DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). In a shallow three-quart baking dish, toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish. Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni. Bake uncovered for 45 minutes, or until the center is set. Remove from the oven, and let stand for 5 minutes before serving. Baked Macaroni and Cheese II SUBMITTED BY: Renee "This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste." INGREDIENTS 1 pound macaroni 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 1/2 cups milk 14 ounces extra sharp white Cheddar cheese, shredded, divided 1 (14.5 ounce) can stewed tomatoes 1/4 cup dry bread crumbs DIRECTIONS 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 and reserve. In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted. Preheat oven to 400 degrees F (200 degrees C). Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve. Mom's Baked Macaroni and Cheese SUBMITTED BY: Courtnay "Quick and easy -- macaroni, cheese soup, milk and Colby cheese!" INGREDIENTS 1 (16 ounce) package macaroni 1 (10.75 ounce) can condensed Cheddar cheese soup 1 cup milk 1 pound shredded Colby cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). 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. Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby. Bake 25 to 30 minutes, or until cheese is brown and bubbly.

For me this is the quintessential mac and cheese recipe. It's president Reagan's and my grandma used to make it. 1/2 pound macaroni 1 tablespoon butter 1 egg, beaten 3 cups grated sharp cheddar cheese 1 cup warm milk 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce a pinch of paprika 1. Preheat oven to 350 degrees F. Butter a 2-quart casserole dish. 2. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. 3. Drain well in a colander. Transfer to a mixing bowl. 4. Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese. 5. In a small bowl, combine milk with salt, mustard and Worcestershire sauce. 6. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese. 7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned. The mustard and w. Sauce really gives a good flavor to the mac and cheese. And the top has an awesome crunch while the middle and bottom are squishy with cheese!

This is a favorite for my whole family. Its one of the first food that I taught my daughter to make. Wacky Tomato Macky by the Editors of Easy Home Cooking Magazine Ingredients: 1box (7 ounces) elbow macaroni 2cans (about 14 ounces each) diced tomatoes seasoned with basil, garlic and oregano; undrained 1/8teaspoon black pepper 1teaspoon corn oil 1tablespoon grated Parmesan cheese Preparation: 1.Cook macaroni according to package directions, omitting any salt. Drain well. 2.Add tomatoes, pepper and oil to macaroni. 3.Cook uncovered over medium-low heat for 15 minutes, or until tomatoes are hot and some of the liquid has cooked away. 4.Spoon into a serving dish and sprinkle evenly with Parmesan cheese