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Old 08-14-2015, 08:16 AM
 
Location: Coastal Georgia
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I make the white sauce, then add cheese, and pour over. I do not like eggs in mac and cheese, because I don't want it solid, I want it creamy.
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Old 10-25-2015, 04:27 PM
 
Location: Islip,NY
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I made this one tonight:Cory's Famous Mac and Cheese : Recipes : Cooking Channel. It's in the oven now. I will report back on how it tasted.
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Old 10-26-2015, 09:33 AM
 
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Quote:
Originally Posted by lubby View Post
I made this one tonight:Cory's Famous Mac and Cheese : Recipes : Cooking Channel. It's in the oven now. I will report back on how it tasted.
7
Well?
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Old 10-26-2015, 10:35 AM
 
Location: S. FL (hell for me-wife loves it)
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4 ingredients for the sauce. Sharp cheddar, butter, cream cheese, and half and half.
It makes a very creamy sauce that when cooked, does not break away and string up. The secret is the cream cheese to hold the cheddar.
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Old 10-27-2015, 04:30 PM
 
Location: Islip,NY
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Quote:
Originally Posted by momtothree View Post
7
Well?
It was good but very thick and not as creamy. I'll leave out the egg next time and use heavy cream instead of evaporated milk.
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Old 10-28-2015, 12:25 PM
 
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Quote:
Originally Posted by sandrew834 View Post
Melt 2 tbsp butter in pan add 1/2 cup flour. Mix until no clumps are formed. Add 1 cup milk and mix. Then add 2 pound of your favorite grated cheese. I use extra sharp cracker barrel. Mix until the sauce is thick and cheesy colored. Add a pinch of salt, a pinch of black pepper, a pinch of cayenne and a dollop of spicy mustard. Pour over boiled noodles and bake at 350 for 30 min. It is really rich and creamy.
Wow, that's a lot of flour! I use 2 tablespoons of butter and two tablespoons of flour! And 1 1/2 cups of milk.
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Old 10-28-2015, 12:35 PM
 
Location: in my mind
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This is my quick way of doing it, when I don't have much time.

Instead of cooking your pasta in water, you cook it in the milk. This leaves you, effectively, with a roux. You then add your shredded cheeses, until they melt.

I learned it from this: miracle mac n' cheese - Budget Bytes

To make it creamier, I think I will try adding some cream cheese next time, and some swiss to make the flavor more complex.
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Old 11-06-2015, 10:21 PM
 
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My mom always made it by layering the cooked pasta with your cheese of choice. Then she dabbed bits of butter on top and added some milk so it would be creamy.

Haven't made it in years but my sister still does this method using Velveeta Cheese. You can use any cheese you like, her family always liked it with Velveeta. It's really simple to make, once the pasta is done there is no cooking on the stove, just layer it like lasagna and bake.

Just thought I'd put another method out there since I saw no one else mention this method.

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Old 11-09-2015, 04:45 PM
 
Location: The South
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Quote:
Originally Posted by sandrew834 View Post
Melt 2 tbsp butter in pan add 1/2 cup flour. Mix until no clumps are formed. Add 1 cup milk and mix. Then add 2 pound of your favorite grated cheese. I use extra sharp cracker barrel. Mix until the sauce is thick and cheesy colored. Add a pinch of salt, a pinch of black pepper, a pinch of cayenne and a dollop of spicy mustard. Pour over boiled noodles and bake at 350 for 30 min. It is really rich and creamy.
This.
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