macaroni recipes.
Home-made macaroni.
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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Boiled macaroni.
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Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.
Macaroni with tomato sauce.
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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.
Macaroni baked with granola.
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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.
Eggs and macaroni.
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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
John Ugoshowa
http://www.articlesbase.com/fitness-articles/macaroni-recipes-75217.html
Macaroni Recipes?
I need a really tasty recipe for oven baked macaroni, not simply boxed macaroni in the oven. But a nice, like my Grandma used to make, good down home cookin macaroni.
kraft mac and cheese then u can can have the blues lol
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Mac and cheese? Best to par cook the mac and make a sauce from butter or margarine, milk and american cheese. Toss together and add grated cheddar to the mix and on top and bake till the top is nicely browned.
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Beef and Macaroni Casserole
INGREDIENTS:
8 ounces macaroni, cooked and drained
1 cup chopped onion
1 pound lean ground beef
1 tablespoon oil
2 cans (14.5 ounces each) tomatoes
salt and pepper to taste
1 teaspoon chili powder
1 cup shredded Cheddar cheese, divided
1 cup buttered bread crumbs
PREPARATION:
In a heavy skillet, heat vegetable oil over medium heat; brown ground beef and onion. Add tomatoes, salt, and pepper and chili powder. Reduce heat; simmer for 25 to 30 minutes. In a baking dish, combine meat mixture with cooked macaroni.
Stir in 1/2 cup of the shredded cheese. Top with 1 cup buttered bread crumbs and remaining 1/2 cup shredded cheese. Bake, uncovered, for 45 minutes.
Serves 6.
Southern Baked Macaroni Recipe
1 box casserole elbow macaroni
3-4 tablespoons butter
2 eggs
1 tablespoon salt (to taste)
2 teaspoons pepper (to taste)
2 cups shredded mozzarella cheese
4 cups shredded cheddar cheese
6-10 servings
1 hour 40 minutes 10 mins prep
Cook macaroni according to directions on box, DO NOT OVER COOK!
Drain pasta in strainer.
In a deep and large casserole pan place macaroni.
Add butter, taste, add salt, taste, add papper, and taste again. Make adjustments at each stage of neccessary.
Minus 1 cup of cheddar cheese, all remaining 5 cups.
In a separate bowl mix eggs well.
Stir in eggs with a large wooden spoon.
Cover all with foil tightly.
Cook for 45 minutes @ 350°F.
Uncover after 45 minutes and add last cup of cheese over the top. Bake uncovered for another 15-30 minutes until desired browness is achieved.
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this is the BEST home made mac & cheese ever….and easy……..here is what you need
2 cups elbow macaroni;; 12 oz velveeta cheese ( the kind that comes in a box and rectangle shape) 2 cups milk;;; 1 tablespon margarine;;; 2 tablespoons of flour;; 1/4 teaspoon salt and 1/4 teaspoon salt…..cut cheese in small pieces…..boil macaroni…..in large sauce pan add the margarine, flour, salt and pepper heat untill melted and mixture is bubbly……then add the milk ..over medium heat stir and when it is slightly boiling add the cheese and stir constantly untill all cheese is almost melted…..put in baking dish….bake at 375 degrees for about 35 to 40 minutes…yummy!!!!!!!! my mom and granny used to make this all the time and i have never gotten tired of it.
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make elbow macaroni follow the direction on the box – leave a bit under cooked – al dente
shred or dice small 1 block of extra sharp white cheddar
dice 1/2 green bell pepper
1/3 cup bread crumbs ( i prefer the italian seasoned bread crumbs)
milk 2-3 cups (depending on how much you make)
optional 1 of the following –
diced ham approx 1 cup
diced chicken approx 1 cup
1-2 cans tuna
drain macaroni & return to pot – mix in cheese & bell pepper mix in optional meat.
pour into casserole dish – pour milk into casserole dish until 3/4 full. sprinkle the bread crumbs over the top until covered
bake at 325 until crumbs brown
allow to cool 5 mins before serving.
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Try my guy's fav. A fast and easy baked ziti. You can use any kind of pasta though. cook the pasta according to package directions, drain, put into a cake pan, stir in a jar (or more if you like it saucier)of your favorite sauce cover it with foil and bake for 20 min. top with mozzarella cheese the more the better, and a little parmesean, and bake for another 10 min.
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straight from "VICTORIA'S" kitchen: yankee doodles maccaroni and cheese bake. preheat oven 350o
8oz maccaroni (precooked).1 can of cheddar cheese soup.
1/2 can milk. 1-11/2 c of shredded cheddar or jack cheese..
1/2 tsp garlic. dash or 2 of tabassco. salt & pepper to taste.
combine ingredients (wait to add maccroni!) in sauce or cassarole dish, it doesn't really matter. i like to warm on top of stove as if i were making soup just long enough so it's not lumpy
then add maccroni mix then stick in oven for 30 to 45 minutes. should serve 6 or more.
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Find Patti LaBelles Recipe.
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refer to answers.com
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