Aunt Annies Macaroni Cheese Recipes

AUNTY'S MAC AND CHEESE

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 ANNIE'S MACARONI & CHEESE RECIPE - (4.3/5)

Steps:

• In a large bowl, mix together all ingredients except cracker crumbs. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes, until bubbly and golden. Serves 8 to 10.

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

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 BETTYE'S FAMOUS CROCK POT MACARONI AND CHEESE

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.

AUNT FANNIE'S DINNER

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.

AUNT ANNIE'S MACARONI & CHEESE

Steps:

• Mix together all ingredients except crackers. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes.

AUNT DARLENE'S MACARONI & CHEESE

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.