Who has a legit Mac and Cheese recipe?

[150class]

I've been doing this lately and getting tons of compliments


Mac & Cheese

-3 cups of Elbow macaroni (there is a better one i use that starts with a C i cant remember)
-2 cups of cheddar (or mexican blend)
-1 cup of mozzarella
-2 tbsp butter
-2 & 3/4 cups of half and half
-1 (15oz) can of Cheddar Cheese condensed soup {doing 8 oz of cheddar cheese and 8 oz of poblano cheese soup is a nice twist}
-1/2 tsp of pepper
-1/2 tsp of smoked paprika
-Salt to taste


1. Combine half and half with chhese soup and mix until smoot
2. Sprinkle in spices and mix
3. Bowl elbow pasta until tender (this reduces the cooking time by 50-70%)
4. Throw everything in a crock pot and mix in half of your cheese plus the butter
5. Mix well and then top with the remaining cheese
6. Slow cook for 1-1.5 hrs


-Additionally, throw on a few slices of provolone on top for a thick cheese appearance and whatever other toppings you would like about 15-20 mins before done.
-If you are not in a hurry then you don't have to boli the pasta and just throw everything in the crock pot and do low for ~3hrs
-The rigged pasta that starts with a C seems to hold onto the cheese much better. If you like a kick thrown in your favorite seasoning (Tony's, chupa, fiesta, etc)

[SwampRanger]

Work got in the way yesterday. Shooting for tomorrow now.

[Graysonhogs]

Blue box

Have had 1 homemade Mac in my life that I thought was decent... Flavorless dry mush 99.9999% of the time

Wrong

[Graysonhogs]

I like me some good Mac, going to give this a try.

this is what I do, except I put a nice layer of cheddar on top because I'm a cheese freak.

[tpack]

I cannot help you. Not a FAN of mac n cheese.

[TexanDuke]

I've been doing this lately and getting tons of compliments


Mac & Cheese

-3 cups of Elbow macaroni (there is a better one i use that starts with a C i cant remember)
-2 cups of cheddar (or mexican blend)
-1 cup of mozzarella
-2 tbsp butter
-2 & 3/4 cups of half and half
-1 (15oz) can of Cheddar Cheese condensed soup {doing 8 oz of cheddar cheese and 8 oz of poblano cheese soup is a nice twist}
-1/2 tsp of pepper
-1/2 tsp of smoked paprika
-Salt to taste


1. Combine half and half with chhese soup and mix until smoot
2. Sprinkle in spices and mix
3. Bowl elbow pasta until tender (this reduces the cooking time by 50-70%)
4. Throw everything in a crock pot and mix in half of your cheese plus the butter
5. Mix well and then top with the remaining cheese
6. Slow cook for 1-1.5 hrs


-Additionally, throw on a few slices of provolone on top for a thick cheese appearance and whatever other toppings you would like about 15-20 mins before done.
-If you are not in a hurry then you don't have to boli the pasta and just throw everything in the crock pot and do low for ~3hrs
-The rigged pasta that starts with a C seems to hold onto the cheese much better. If you like a kick thrown in your favorite seasoning (Tony's, chupa, fiesta, etc)

Have this on right now


Sent from my iPhone using Tapatalk

[150class]

Have this on right now


Sent from my iPhone using Tapatalk

Good deal!

[TexanDuke]

Okay that recipe is awesome. Will be my go to. Used cheddar, smoked Gruyère, and mex blend. Followed all other instructions. Wow. Thanks bud. Super Easy.


Sent from my iPhone using Tapatalk

[150class]

Okay that recipe is awesome. Will be my go to. Used cheddar, smoked Gruyère, and mex blend. Followed all other instructions. Wow. Thanks bud. Super Easy.


Sent from my iPhone using Tapatalk

Great to hear and glad it turned out good!

[SwampRanger]

Okay that recipe is awesome. Will be my go to. Used cheddar, smoked Gruyère, and mex blend. Followed all other instructions. Wow. Thanks bud. Super Easy.


Sent from my iPhone using Tapatalk

You know the rules...pics or it didn’t happen!

[Sahelian Jeep]

Only “gourmet” I can remember is when momma put a can of tuna in the blue box!

[Acameron52]

I’m in for this!!

[k-k]

When you say boil the pasta (in the quick version).
Do I boil in water or boil in half and half cheese mixture?

[Chef]

I have a few. The key is the amount of moisture you leave in the pan/serving dish/bowl. It needs to be soupy, the pasta will continue to soak up the liquid.

Be different; don't use elbow macaroni try penne/taglatelli/rotini
Avoid cheeses with high fat contents, they will break and create a weird granular texture.

[150class]

When you say boil the pasta (in the quick version).
Do I boil in water or boil in half and half cheese mixture?

Boil in water separately.

Save the half and half for when you throw everything in the crockpot.