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Old 11-14-2008, 05:26 PM
 
Location: Too far from the beach, NJ
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Here's a Paula Deen Mac N' Cheese recipe, maybe give this one a shot!

Creamy Macaroni and Cheese Recipe : Paula Deen : Food Network
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Old 11-14-2008, 05:30 PM
 
Location: Lexington Ky
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I use Paula Dean's mac & cheese recipe and it is sooo good! Here it is:
3/4 lb's elbow macaroni
3 shredded sharp cheddar cheese
3 large eggs
1/2 C sour cream
1 c milk
4 tsp unsalted butter, cut into small pieces

Preheat oven to 350
butter an 8 x 12" baking dish
cook mac as directed on package, drain and transfer to a bowl
add 2 cups of the cheese and toss until melted
in another bowl whisk the eggs with the sour cream
add milk, butter and 1/2 tsp salt
Stir the mixture into the macaroni and pour it into the prepared baking dish
sprinkle remaining cheese on top
bake for 35 minutes until bubbling and cheese is melted
Let stand for 15 minutes before serving.

Enjoy!
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Old 11-14-2008, 05:33 PM
 
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Thanks everyone. The secret must be the sour cream. I will make another attempt!
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Old 11-14-2008, 05:38 PM
 
Location: Coastal Georgia
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Another secret is to not use too much macaroni. Unles it is really runny when you first place it in the casserole, the macaroni will continue to expand and it will get too dry. You only need 7-8 oz of macaroni for about 6 servings of macaroni and cheese.
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Old 11-14-2008, 05:52 PM
 
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Quote:
Originally Posted by gentlearts View Post
Another secret is to not use too much macaroni.
I knew there were more secrets! Thanks
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Old 11-14-2008, 06:34 PM
 
Location: In my own little corner... sittin' in Jax FL
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I like a touch of Worsechestershireshewhatever Sauce or hot sauce in with my liquid ingredients. Gives it some extra flavor.

My kids beg for it and like it either way I make it. I make it with a homemade cheese sauce for creamier texture (no sour cream). Or as a layered casserole type.
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Old 11-14-2008, 07:17 PM
 
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My gran's was the best I ever tasted. She just used macaroni [in those days it came long in boxes just like spaghetti instead of the elbo mac we have now] and Velveeta cut into bite sized pieces. She mixed it all together in a pyrex baking dish, poured milk over it nearly to the top, and baked it until the top was toasty brown. Yum! Generally I just cook it in a pot on top of the stove, but if I want it to be really impressive, I bake it.
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Old 11-14-2008, 07:30 PM
 
Location: NJ
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I've made it using a rue, flour, butter adding milk. Then I add the cheese and macaroni and bake. I don't have a recipe, sorry.
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Old 11-14-2008, 08:14 PM
 
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I start with a rue for the sauce as well. I add whatever cheeses we have in the house, usually sharp cheddar, pepper jack (not too much), colby for the all-important goo factor, and ricotta. I have never used sour cream; would never have occurred to me. I also add a little dry mustard and frersh ground pepper for some added kick.
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Old 11-14-2008, 10:30 PM
 
Location: Mid-Atlantic
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Yep, like they said. Make a rue, a little on the thin side so that you can add more cheese. I prefer, as most do, cheddar. I've read recipes for 7 cheese mac. You can always add some of what you have on hand like a little American, muenster, havarti, velveeta, etc. I add a little pepper or hot sauce, dry mustard, a pinch of nutmeg.

Make sure that the whole thing stays a bit wet if you're going to bake it, or you'll end up with the dry pasta thing that gentlearts mentioned.
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