Ooo I just made it and it was GREAT!!! delish. I just boiled the macaroni and then melted velveeta in with it after I drained the water. Put a bit of butter in there! and Volia! it's GREAT!!!! OoO and I little milk or cream. It's yummy! nice creamy and delicious!
When I worked in Philly, there was a gal I worked with who made a killer mac and cheese. She wouldn't give up the recipe, but man was it good... I know hers wasn't velveeta alone (or velveeta at all)... it had less of a super creamy texture, and it didn't get that stuck together feel either... each macaroni would separate from others... Man... it was good.
So, sound like a recipe any of you know? With grated cheddar cheese perhaps?
We always use the Joy of Cooking recipe for baked mac and cheese, and it is always excellent. I make sure I get a strong cheddar, use plenty of it, and I add about a half cup of danish blue cheese to give it some extra kick. Also, make sure you put in plenty of salt -- maybe that is what is lacking? Finally, we use panko breadcrumbs for the topping and they are so nice and crunchy. The JoC recipe is pretty involved, but I love it.
I don't actually buy the Emeril's seasoning, I just mix up the ones they list or sometimes I use Goya Adobo con pimienta. When I make it for other people, I use full fat and white flour products, but when I make it for me or family I use whole wheat pasta and bread crumbs, skim milk, and low fat cheese... and it's still delish!
my grannies recipe (we cook every holiday and on special dinners)
1 box and half of elbow
1 can of milk
about 1 1/3 regular milk ( I eye ball it)
1 1/2 package of cheese
use a cassarole dish, put all 6 eggs in and scrammble around with fork. pour can of milk in and regular milk..add salt and pepper...then add elbows. mix in some cheese to your liking, slice butter and place small pieces throughout..and use cheese for the top about 15 mins of cooking time. veryyyyy good.
old faithful butttt good
1 1/2 box of elbow
1/2 flour for rue
4 cups of milk
1 stick of butter
1 bag of cheese plus half (loove it cheesy)
melt butter in pot
add flour ro make rue
then add milk to a boil and thick as you like it
add seasoning--i add salt, pepper, cayanne, hot sauce (you have to add seasoning or the sauce will be bland)
add elbows to fav dish and pour cheese sauce on top. mix well. top with more cheese. if you want to go all out fry some bacon and cut it up really tiny and place it on top with cheese.
I made the first one the other day and it was GREAT!!! My SO loved it and requested that it enter our "regular rotation" of dishes.
i was leaning towards the other one but now i'm thinking i need to go with the first! my only worry is that it won't be mac and cheese-y enough for the traditionalists. i guess i won't know til i've tried it!
so i made both the shallot version and the oprah version, and they were both fabulous! i made the shallot mac & cheese for my own family as they love hot sauce, shallots, etc. and aren't really too into mac & cheese and they all loved it and said it was delicious and it was gone. as for the patti labelle recipe, i made it for SO's family and well it was probably the best classic mac & cheese i've ever had by far! seriously everybody raved over that one as well and these people are blunt and would tell me if there was anything even remotely wrong with it .