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  • ISO Baked Mac and Cheese

    I need a good tried and true baked mac and cheese recipe, has to be one with NO shredded cheese just Velveeta!

    TIA

  • #2
    Re: ISO Baked Mac and Cheese

    This one is my familys favorite!

    1 pound elbow macaroni
    1 box velveeta
    1 12-oz can tomato juice

    Boil macaroni and drain. Cut Velveeta into 8-12 thick slices (depending on the size of pan or casserole dish youre using). Layer 1/2 the macaroni, 1/2 of the cheese, and half of the tomato juice. Repeat layers. Cover and bake at 350 for 30 minutes, or until cheese is melted and the top looks "marbled".

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    • #3
      Re: ISO Baked Mac and Cheese

      I have one from a long time ago.

      Baked Macaroni & Cheese

      12 ounces Macaroni
      3 TBS Butter or Margarine
      3 TBS Flour
      2 cups Milk
      1 LB Velveeta Cheese, Cubed, (around 2 cups)


      Cook Macaroni according to packaged directions.
      Drain and rinse macaroni with cold water.
      Put drained Macaroni in a lightly greased 2 1/2 qt casserole.
      In a saucepan, melt the butter,then add flour stirring until flour is
      pasty. Add Milk, stirring constantly over Medium Heat until it
      thickens a bit. Add cubed Velveeta and continue to stir till all
      cheese has melted into white sauce.
      Pour the Cheese Sauce over the Macaroni, stir well and bake in a
      350 degree (pre-heated) oven for about 30 minutes.
      If it starts too brown to much cover with foil.
      I have put sliced tomatoes on top before baking and it turns out
      really good, but it is optional.
      Have you made time to listen to the birds today........

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      • #4
        Re: ISO Baked Mac and Cheese

        Wish-we make this often-no shredded but sliced-but I bet you could just use Velveeta on top.

        Mac & Cheese

        7 cups water
        3 cups uncooked mac elbows
        1 tbs salt
        1 stick butter
        1 12oz can evaporated milk
        3 eggs
        1 lb Velveeta cheese, cubed
        10-12 oz sliced block sharp cheddar cheese
        Paprika


        Bring water, butter, and salt to a boil. Add elbows and boil for 10 mins. Remove from heat. DO NOT DRAIN. Add cubed Velveeta cheese and mix well until cheese has melted and blended thoroughly. Allow to cool somewhat. Beat 3 eggs well and add evaporated milk to eggs. Stir to blend and add to mac. Blend well and allow to cool some more. Pour mac and cheese into a 9x13 buttered baking dish or disposable aluminum half pan. Cover with sliced sharp cheddar and sprinkle with Paprika. Place dish in 375* oven for approx. 45 mins. or until bubbly and golden brown. Allow to rest about 20 mins. before serving.

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        • #5
          Re: ISO Baked Mac and Cheese

          [QUOTE=cottun;263514]This one is my familys favorite!

          1 pound elbow macaroni
          1 box velveeta
          1 12-oz can tomato juice

          Boil macaroni and drain. Cut Velveeta into 8-12 thick slices (depending on the size of pan or casserole dish youre using). Layer 1/2 the macaroni, 1/2 of the cheese, and half of the tomato juice. Repeat layers. Cover and bake at 350 for 30 minutes, or until cheese is melted and the top looks "marbled".[/QUOTE]


          This sounds interesting.. what size velveeta?? I'm wanting to try this tonite (drool!!))

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          • #6
            Re: ISO Baked Mac and Cheese

            Velveeta Down Home Mac and Cheese


            Prep Time:
            20 min
            Total Time:
            40 min
            Makes:
            5 servings, 1 cup each
            1/4 cup (1/2 stick) butter or margarine, divided
            1/4 cup flour
            1 cup milk
            1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
            2 cups elbow macaroni, cooked, drained
            1/2 cup KRAFT Shredded Cheddar Cheese
            1/4 cup crushed RITZ Crackers

            PREHEAT oven to 350F. Melt 3 Tbsp. of the butter in medium saucepan on low heat. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add VELVEETA; cook until melted, stirring frequently. Add macaroni; mix lightly.

            SPOON into lightly greased 2-qt. casserole dish; sprinkle with shredded cheese. Melt remaining 1 Tbsp. butter; toss with cracker crumbs. Sprinkle over casserole.

            BAKE 20 min. or until heated through.
            The average woman would rather have beauty than brains, because the average man can see better than he can think.

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            • #7
              Re: ISO Baked Mac and Cheese

              Kiop, I think its the 16 oz size box of Velveeta. My grocery store sells 2 sizes and I know the larger one is 2 pounds, so I think the size I use is the one pound box, and I use the whole box for this macaroni. If you try it, let me know how you liked it.

              Editted to add: I make mine in a deep casserole dish. If I used a larger baking pan, I wouldnt be able to distribute the cheese slices so that there would be 2 layers.
              Last edited by cottun; 08-03-2008, 10:29 AM.

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              • #8
                Re: ISO Baked Mac and Cheese

                Thanks, cottun.. I figured it must have been the 1lb box, after seeing the amounts that others were posting.. I didn't end up making this last night, because I wanted to be sure though.. I am going to do it tonite and serve it with my grilled chicken..

                I will also make it in a deep casserole dish, I know exactly what you mean about the layering in a 9x13 - you can't do it with 1lb of mac!

                Thanks again, I'll post our reviews..

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                • #9
                  Re: ISO Baked Mac and Cheese

                  Kiop, I just made a pan of this myself, and realized that for my casserole dish, I actually have to cut the cheese into 16 slices.

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                  • #10
                    Re: ISO Baked Mac and Cheese

                    Thanks everyone!!!! I have printed them all to try ....I am curious about cottuns with the tomato juice so will probly start there and will post reviews too!!

                    TY

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                    • #11
                      Re: ISO Baked Mac and Cheese

                      I ended up with potatoes with my grilled chicken yesterday instead.. My oldest DD came for dinner and doesn't "do" cheese..

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                      • #12
                        Re: ISO Baked Mac and Cheese

                        [QUOTE=kiop;264043]I ended up with potatoes with my grilled chicken yesterday instead.. My oldest DD came for dinner and doesn't "do" cheese..[/QUOTE]

                        Doesn't DO cheese? Who doesn't DO cheese?? Well, maybe if I didn't DO cheese, my ass wouldn't be the size of the house... haha.
                        "What fresh hell is this?" Dorothy Parker

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                        • #13
                          Re: ISO Baked Mac and Cheese

                          LOL at luvs!
                          A man of words and not of deeds, is like a garden full of weeds.

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                          • #14
                            Re: ISO Baked Mac and Cheese

                            [QUOTE=wobin;263521]Wish-we make this often-no shredded but sliced-but I bet you could just use Velveeta on top.

                            Mac & Cheese

                            7 cups water
                            3 cups uncooked mac elbows
                            1 tbs salt
                            1 stick butter
                            1 12oz can evaporated milk
                            3 eggs
                            1 lb Velveeta cheese, cubed
                            10-12 oz sliced block sharp cheddar cheese
                            Paprika


                            Bring water, butter, and salt to a boil. Add elbows and boil for 10 mins. Remove from heat. DO NOT DRAIN. Add cubed Velveeta cheese and mix well until cheese has melted and blended thoroughly. Allow to cool somewhat. Beat 3 eggs well and add evaporated milk to eggs. Stir to blend and add to mac. Blend well and allow to cool some more. Pour mac and cheese into a 9x13 buttered baking dish or disposable aluminum half pan. Cover with sliced sharp cheddar and sprinkle with Paprika. Place dish in 375* oven for approx. 45 mins. or until bubbly and golden brown. Allow to rest about 20 mins. before serving.[/QUOTE]


                            Robin, This looks great.. But you DON'T drain the water? It's not soupy with 7 cups of water and the milk? And no flour to thicken?

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                            • #15
                              Re: ISO Baked Mac and Cheese

                              Luvs.........you are hilarious!!!!!

                              I do use velveeta and shredded sharp cheddar.........nice blend IMHO. My late mom always made stewed tomatoes w/ her mac and cheese. She used to tell my sister and myself that it was "depression food" -- the combo......... all that they could eat during WW2 when they had limitations.

                              I really dont have a recipe. Just cook the pasta/mac.......drain, layer in a baking pan/dish that you butter or spray w/ Pam.

                              Drained pasta

                              Salt and pepper the pasta.

                              Top w/ grated cheese -- cheddar and parm. Can cut Velveeta into slices or buy it shredded.

                              Dot w/ butter.

                              Continue the layers.

                              When you are all out of ingreds.........pour milk or half and half to come up about 3/4 of the way, but not covering the top.

                              Sprinkle top w/ grated cheese of choice.

                              Melt a few T of butter and toss w/ Progresso Bread Crumbs and sprinkle on the top of the previous layer of cheese.

                              Bake 325 for about an hour.

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