Aunt Annies Macaroni Cheese Recipe 435

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AUNTIE'S MAC & CHEESE



Auntie's Mac & Cheese image

Provided by Joy in Every Season

Number Of Ingredients 11

6 T. butter
3 T. flour
3 cups milk
3/4 lb elbow macaroni
1 tsp. Cayenne or a few drops of hot pepper sauce
1/2 tsp salt or to taste
3 cups coarsely grated sharp Cheddar
1 cup freshly grated Parmesan cheese
1 cup fresh bread crumbs
1/2 tsp. paprika
1 tsp. dry mustard

Steps:

  • In a saucepan, melt four tablespoons of the butter.
  • Add flour and cook for 2-3 minutes. All the time, whisking it so it will not burn.
  • Add the milk in a stream, whisking, and bring to a boil.
  • Add mustard, cayenne and salt and pepper to taste and simmer sauce until thickened, about two minutes.
  • In a kettle (I used a large pot) of salted boiling water, cook macaroni until just al dente, about 7 minutes and drain well.
  • In a large bowl, stir together, macaroni, sauce, cheddar, and 3/4 cup Parmesan cheese.
  • Transfer to a buttered shallow baking dish.
  • In a small bowl, stir together bread crumbs, paprika and the remaining Parmesan cheese with the remaining 2 Tablespoons of butter, melted.
  • Scatter evenly over the macaroni and bake in a 350 degree oven for 25 - 30 minutes, or until golden and bubbling.

AUNTY'S MAC AND CHEESE



Aunty's Mac and Cheese image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound elbow macaroni
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon garlic powder
Large pinch kosher salt
Large pinch freshly ground black pepper
1 cup heavy cream
1/3 cup 2 percent milk
1 cup hand-shredded extra-sharp yellow Cheddar cheese
1 cup hand-shredded Parmesan cheese
1 cup cubed processed cheese, such as Velveeta
1/2 cup sour cream

Steps:

  • Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside.
  • In a medium pot over medium heat, melt the butter. Whisk in the flour, ground mustard, garlic powder, salt and pepper. Slowly add the cream and milk, whisking until combined. Heat the mixture until it bubbles, 3 to 4 minutes. Reduce the heat to low and add the Cheddar, Parmesan, processed cheese and sour cream. Stir until melted. Add the macaroni to the cheese mixture and toss to combine. Bring the mixture back to a light simmer to heat everything through and thicken. Serve warm.

AUNT BETTYE'S FAMOUS CROCK POT MACARONI AND CHEESE



Aunt Bettye's Famous Crock Pot Macaroni and Cheese image

This is a crock-pot method for my aunt's macaroni and cheese. I use a Rival 5 Qt Crock pot, and have successfully doubled this recipe without changing the cooking time.

Provided by Pierce

Categories     Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups elbow macaroni
1 cup shredded Velveeta cheese
1 cup shredded sharp cheddar cheese
1 (8 ounce) can cheddar cheese soup
1/4 cup melted butter
1 tablespoon salt
1 teaspoon white pepper

Steps:

  • Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
  • Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
  • Toss macaroni with the shredded Velveeta.
  • Pour in the soup, and toss some more.
  • Top with shredded cheddar, but keep it away from the sides of the crock.
  • Cook on 'high' for 90 minutes.

Nutrition Facts : Calories 240.4, Fat 13.2, SaturatedFat 8.2, Cholesterol 36.6, Sodium 1213.8, Carbohydrate 22.3, Fiber 1.1, Sugar 0.7, Protein 8.2

AUNT DARLENE'S MACARONI & CHEESE



Aunt Darlene's Macaroni & Cheese image

The absolute best macaroni and cheese I have ever tasted. My kids love macaroni and cheese and this takes it up a notch! Every time I have taken it to a potluck it is gone almost as soon as it is set out.

Provided by SharleneW

Categories     Cheese

Time 45m

Yield 1 very large pan, 10 serving(s)

Number Of Ingredients 8

2 (7 1/4 ounce) boxes deluxe Kraft macaroni and cheese
milk (quantity to be determined)
2 eggs, beaten
butter or margarine
salt and pepper
1 (12 ounce) can evaporated milk
milk (as needed)
2 (8 -12 ounce) packages cheddar cheese, grated (Darlene uses 1 block cheddar cheese, grated and 1 block colby cheese cut into 1/2-3/4-inch chunks)

Steps:

  • Boil macaroni until tender, then drain water completely.
  • Put macaroni in a large bowl.
  • Stir in cheese from package and butter as required on box directions. Stir eggs and evaporated milk together. Add to macaroni mixture. Add additional milk until it covers macaroni. Stir it up!
  • Salt and pepper to taste.
  • Pour the mixture into pan and stir in all of the shredded (and chunked) cheese reserving about 1 1/2 to 2 cups shredded cheese for the top.
  • Cook on 375°F until cheese is golden brown.

AUNT KIZZY'S MACARONI AND CHEESE RECIPE - (4/5)



Aunt Kizzy's Macaroni And Cheese Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 8

1/2 pound rigatoni
3 tablespoons butter
3 tablespoons flour
2 cups milk hot
4 cups grated Cheddar divided
1 teaspoon seasoned salt
1/4 teaspoon freshly-ground white pepper
2 drops yellow food coloring

Steps:

  • Heat oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling lightly salted water until tender, about 12 minutes. Drain. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook, stirring, until the raw flour smell goes away, 2 to 3 minutes. Stir in the milk and cook until smooth. Add 3 1/2 cups Cheddar, seasoned salt, white pepper and food coloring and stir until the cheese melts, about 5 minutes. Stir in the macaroni. Pour into an 8-inch baking dish, sprinkle with the reserved 1/2 cup of Cheddar and cover the dish with aluminum foil. Bake 30 minutes, then remove the foil and bake until lightly browned on top, about 30 minutes more. This recipe yields 4 servings. Each serving: 721 calories; 1,454 mg sodium; 162 mg cholesterol; 52 grams fat; 33 grams saturated fat; 28 grams carbohydrates; 36 grams protein; 1.16 gram fiber.

AUNT FANNIE'S DINNER



Aunt Fannie's Dinner image

A quick and easy dinner. This goes great with garlic bread and a salad.

Provided by Diane Schwenke

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

½ cup uncooked elbow macaroni
1 ½ pounds ground beef
½ onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g

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