My Mother’s Mac and Cheese
Total TimePrep: 10 min. Bake: 1 hour
Phyllis thank you. My mom has been making this for years with one small twist. This is the very first time I've talked to anyone who has even heard of it. Funny that we also call this moms mac and cheese. The twist? She added a few drops of Worcestershire sauce to each layer. She got the recipe from gramma when we lived in Estacada 65 years ago.
I love baked Mac n cheese. Reminds me of being a kid. I have my own recipe which is the original Betty Crocker that I tweaked with shredded cheddar. I like to use other pasta shapes. I wanted a recipe which used real cheese and Velveeta to try to achieve a creamier consistency. This worked! I used this cheese ratio with my BC recipe which has dry mustard and Worsteshire sauce. Doubled the sauce because I used a whole box of pipetti pasta instead of elbows and increased to 6 oz of the Velveeta. I got a creamy delicious dish with the flavor my family loves. Thanks for sharing.
For those of us who know mac and cheese out of a box, this is different. I've also tried many other baked mac and cheese recipes, but I think I prefer this over a saucy version. This is certainly a recipe you can play with. Here are my suggestions: *Yes, you need to cook the noodles first, like the recipe says! *I added more cheese, and I put in a combination of Tillamook medium cheddar, and pepper jack. *I used one 14.5 oz. can of petite diced tomatoes, but we will try two next time. Total preference. *I added some chopped, lightly sauteed spinach (about 1/2 a regular size bag, but could do a whole one). *Put in more of the spices. I used Trader Joe's onion salt (1tsp), 1/2 tsp garlic powder, and plenty of sea salt/pepper, and Hungarian paprika. Not to sound gourmet, I just happen to have this and I like it. Regular or smoked Paprika would be great too, or none at all! *I also added about 2 tsp of honey mustard. Probably will add a bit more next time. *After mixing everything together, taste the mixture to see if it needs anything more. *I topped it all with breadcrumbs (optional, but yummy) and dotted with the butter. *I also added the cheese on top after baking covered for 35 min. Then only cooked for 10 minutes more. I realize this is a lot of instruction/suggestions, but it really turned out superb! My husband wanted seconds, which is always a compliment. :) We'll keep this on our rotation for sure!
I make quite a few recipes that call for uncooked pasta because it will cook in the oven or on the stovetop with all the Ingredients. Just curious with this recipe did you pre boil the noodles? I didn't and a lot of the noodles were still crunchy.
now that's mac and cheese! very similar to my family recipe - no sauce, just cheese!!
My family too has made a similar Mac n Cheese for at least 6 decades. This is not what most people think of when they eat Mac n Cheese. This type doesn’t get ‘dry’ it gets brown and crusty in spots. We fight over those. Since I was raised on this type of Mac n Cheese I think all the others are like eating cheese soup and macaroni. LOL As with most recipes you are welcome to add or subtract. We add lots more cheese. 8 oz velveeta 8 oz American and the cheddar recommended. If you had hate the brown bits, take it out early.
Nice and easy to make. A little bland I added a little horseradish mustard to perk up the taste. It did dry out so when I make again I'll cover it up to bake it.
The only worse mac and cheese recipe I ever made was from Paula Dean. Just call this a side dish of macaroni and tomatoes
If you don't like the yellow color, you could buy white cheddar (it has no color added to make it orange).I added a couple of tablespoons of Dijon mustard for a little added zip. The idea of covering for the first 30 mins is spot on.
The flavor was good, but it ended up being dry and tough because it wasn't covered.