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I have celery that HAS TO BE USED by tomorrow

Good afternoon everybody :) Im here to ask if someone would be willing to share …

Good afternoon everybody 🙂 Im here to ask if someone would be willing to share their Super, Special, Secret Crowd pleasing recipe for homemade Mac n Cheese please ❤ my nieces bday party is next Saturday and its bbq potluck style and I would like to …

thank for the original creator Kimberly Jackson

50 thoughts on “Good afternoon everybody :) Im here to ask if someone would be willing to share …”

  1. I don’t have measurements but I make my cheese sauce out of Velveeta, butter and can milk. Of course, some salt and pepper to taste. Pour over all dente cooked noodles.

  2. For years I thought my Mommom made the best Mac n cheese every thanksgiving. At 14 I realized it was stoffeurs 🤦‍♀️🤦‍♀️🤣🤣 and honestly it’s still my fav ever!!

  3. Debbie Lisinski Brown

    My biggest advice: if you’re going to bake it, make it WAY soupier than you think it needs to be. While it’s baking the noodles are going to absorb a lot of the sauce and if it isn’t soupy enough it will come out dry.

  4. Elizabeth Isaacson Jett

    Crockpot version-
    Cook box of elbows, I use the 2lbs for crowds. Place in crockpot add stick of butter, swirl around until melted through. Then add a jar of Roasted garlic Alfredo sauce and a jar of Four cheese sauce. Mix in 2 cups of sharp cheddar cheese, then cheese on top. Cook on low for 4 hours.

    This also freezes well and you can cook in casserole dish at 350 for 30 minutes.

  5. Well my family really likes mine. I use Cavatappi pasta, it is a weird shaped pasta. But any that you like works, my son uses shells. Some people like to add oil to the pasta, but a chef told me not to he said just drain it and don’t rinse either. Any ways I add celery seed, salt and garlic to the water and boil until just done. While doing that I cut up a smaller Velveeta cheese, I like Queso flavored. When pasta is done drain into colandar and put the pan back on the stove. I add a stick of butter and then add my cheeses, the velveeta, Italian mixed shredded cheese and colby jack to the pan and melt. I add more salt, pepper, garlic powder, and sometimes some crushed red pepper. Whatever seasonings you like. I then add the milk and really blend everything together and then add pasta. I sometimes add more milk. I have no measurements I just go with what feels right. It feeds my family of almost 20.

  6. Tiffany Dunlevy

    Truthfully. It’s about getting GREAT cheeses (not cheap) from a local cheese shop, use whole milk and Irish cream butter and a few spices. My Mac and Cheese is always far from cheap but a crowd pleaser.

  7. Danielle Knittle

    I just buy the velveeta cheese packets and some macaroni…. Tastes way different than the normal velveeta shells and cheese and my boys LOVE it!!

  8. My favorite method:
    Put water on to boil. In the meantime, set out a half gallon of milk and shred a block or two of sharp cheddar. Set aside. Once water is boiling, salt and add elbow pasta or pasta of choice. Cool til Al dente.
    In a large sauté pan, melt a stick of two of butter. Once melted, sprinkle in a few tablespoons of flour and stir constantly until bubbly / frothy. At this point, slowly add your milk and let come to temp to thicken. Once thickened, sprinkle in shredded cheese. Take off heat and stir to mix and melt. Fold in cooked pasta. Pour into greased glass dish. Top with French fried onions and cover with foil. Bake until bubbly and remove foil to brown top.

  9. Kristen Staniforth

    I used to have a lady who made the best Mac and cheese make it for everyone of my events and she would make one tray of plane and then another tray with broccoli and bacon in it! Oh my God when I was pregnant I made her make me a tray of the broccoli and bacon one every single week 😱🥵

  10. My mom’s classic. Cook a pound of elbows. Drain
    Put back in pan. Add can of creme of mushroom and can of whole milk. Mix. Add a 1/2 block real Colby cheese that you grate yourself. 1/2 block cheddar that you grate yourself. Mix well. Put in lightly greased 9x 13. Top with rest of cheese ..oops. forgot.add 2 dashes hot sauce when you add the soup and milk and salt and pepper just a little. She always sprinkled a little paprika and parsley on top. Bake 350 30 minutes, maybe 40 just keep checking it. Simple but the best!!!

  11. Brenda Ross Carver

    If you know how to make gravy then you can do a white sauce, which is butter and flour to make a roux and then add milk until it thickens. Add about a pound cheese until completely melted. Add this cheese sauce to your cooked pasta and salt and pepper to taste. You can add different seasonings, like dry mustard, garlic powder, paprika, taco seasonings, etc.

  12. I have one that my family LOVES! But it’s pretty labor intensive if you’re making several batches at once for a large crowd. You’d need to do a trial run beforehand to make sure you don’t scald the milk.

    Preheat oven to 375
    1 2/3 cups elbow Mac, cooked
    2Tbsp cornstarch
    1tsp salt
    1/2 tsp dry mustard
    1/4 tsp black pepper
    12 oz Evaporated milk
    1 cup water
    2 Tbsp butter
    2 cups shredded cheddar cheese
    Mix cornstarch, salt, pepper and mustard in saucepan. Stir in milk, water and butter. Cook medium heat …:STIRRING CONSTANTLY…with a whisk until boil. Boil for one minute and remove from heat. Stir in 1 1/2 cups cheese. Top with remaining cheese, and bake for 20-25 mins until cheese is melted on top.
    It is vital that you stir with a whisk constantly. Three or four batches at once will take a long time to come to boil, but the cornstarch will scorch very quickly if you don’t keep it stirred. The end result is worth it.

  13. So I love using a mix of Munster, pepper jack, and mozzarella; however, you can just use mixes of cheddar. The most important part is that you grate it yourself from a block. I do about 3 8 oz. Blocks for a box of noodles. To make the sauce, melt a quarter cup of butter in a sauce pan. Add about 2 tablespoons of flour then pour in, I eyeball it, about 3-4 cups of milk. Whisk until the flour ball is mixed in. Add in most of the cheese (leave some for on the top). Stir until melted and combined. I add some salt and pepper and garlic and onion powder to taste. Mix in noodles and pour into a pan to go in the oven. Sprinkle the top with the leftover cheese and Panko breadcrumbs. Bake at 350 until the top is golden (about 15 minutes).

  14. Vicki Smith Winder

    A simple, creamy, cheesy and delicious Mac n cheese: bring pot of water to boil, salt, add noodles and cook until done (8-10 minutes). Put in crock pot, add butter, milk (to desired consistency), add block of velveeta (cut in cubes). Once cheese is melted, add a good squirt of yellow mustard. Leave on low or warm, stirring every now and then.
    You may want to add more milk if not creamy enough.

  15. Robin Amelia Thompson

    We do a dairyfree Mac n cheese bc my daughter is allergic to milk. We always start with a roux and then add a dairy free alternative cheese, nutritional yeast, pinch of garlic, unsweetened silk soy milk and sea salt. Cook in a sauce pan until melted and a creamy consistency, add cooked elbows. We use panko mixed with a little margerine salt and pepper and sprinkle over the top, lightly stir into the mixture and then layer a decent amount more on top bake and brown the top. It’s really yummy.

  16. Donna Cadwallader Wolf

    I always have to make my Mac and cheese for all the gatherings
    In large pan boil 1/2 water, 1/2 milk and 1 stick of butter for each box of pasta. Add pasta after that comes to a boil. Stir in pasta and turn heat off. Add 1 can Campbell cheddar cheese and 1 lb Velveeta. Stir and let cook. If you use 2 boxes you’ll use 2 cans and 2 lbs of Velveeta. Don’t drain it will thicken up

  17. Melissa Scruggs Brashear

    Monterey Jack
    Sharp cheddar
    Evaporated milk
    Real butter – salted
    Salt and pepper
    Any other seasonings you like
    Melt cheeses and butter in a double boiler, add in cream and spices mix with cooked noodles

  18. Cook 1 box of Shell noodles, just short of Al dente

    In large mixing bowl, combine noodles, 1/2 cup sour cream, 1/4 cup heavy cream, 1/2 bag of shredded cheddar, 1/2 bag of shredded Monterey Jack, paprika and pepper to taste.
    Pour into casserole dish, top with extra cheese and bake at 350 deg for approx 15 min

    In small bowl, combine penko crumbs and melted butter and then sprinkle evenly on top of casserole dish. Broil for maybe 2-3 min

  19. Brittany Burger

    Ok my mom made this when I was younger and I made it better. Cook I box of rotini, al dente.. remove the casing from 3 chicken sausages. Crumble and saute. Drain the pasta and put in a casserole dish. Stir in the sausage. Add 2 cups each of shredded chedder and shredded mozzarella (or cheeses of your choice). Mix well. Pour one can of evaporated milk over the casserole dish. Cover and bake at 325 for 30 to 45 min or until bubbling.

    Everyone loves this macaroni and cheese and people always ask me to make it for parties.

  20. Elizabeth Reynolds Lawton

    Nothing fancy….plain Jane…super creamy:

    Elbow macaroni
    Stick of butter
    Salt and pepper
    —Boil noodles/drain
    —Melt velveeta and stick of butter in the microwave.
    —Add cheese/butter to noodles.
    —Add milk (just eyeball it…a little at a time so it doesn’t get too thin)
    —Add salt and pepper to taste.

  21. Jen Siegel Baker

    Can of Evaporated milk over medium heat

    Whisk in Chicken broth
    Once it bubbles,

    Add a handful or 2 of shredded extra sharp cheddar

    Stir until melted

    Mix with cooked elbow macaroni

    Pour into a baking dish

    Top with breadcrumbs (I use either Italian seasoned breadcrumbs, or Panko)

    Bake at 350 degrees for 20-30 (until golden brown on top)

  22. Recipe fae Scotland but always goes down well, cook pasta, make roux then add milk gradually whisking in thoroughly each time, continue until consistency of double cream, add 1 teaspoon English mustard (I use that for family of 4 so adjust) & enough double cream to make consistency of single cream. Add cheese, 1/2 cheddar, 1/2 red Leicester. Mix sauce through, top with garlic bread breadcrumb & bake.

  23. As base of sauce the best is a roux method. I cheat use Campbell’s cheddar cheese soup, a mess of grated sharp cheddar,, & heavy cream (not milk) top with panko breadcadcrumbs. Bake on 350 just til bubbly & golden brown. Let it set just a few minutes. Yummy

  24. Melanie Rozelle

    I boil my noodles and put them aside. Then I make a roux, 4tbls of butter and 4tbls of flour. Cook on low for about 3 minutes. Don’t let it brown. Add 4 cups of whole milk and a small can of evaporated milk. Stir until it starts to thicken. Then add 4 to 5 cups of shredded sharp cheddar cheese. Remove from heat. Add 4 more tbls of butter. Mix in the noodles. Put into buttered casserole dish and bake until bubbly, then add more cheese on top and lightly brown.

  25. Virginia Newman Jarreau

    My secret ingredient is about a Tbls. Of sugar. Other than that it is boiled noodles, I like the long macaroni broken in half. Then I put that into a greased 9×13 pan. Then in my pot I melt a stick of butter, about 1/3 block Velveeta cheese and a can of evaporated milk. Stir till melted. Sometimes you may have to add a little more milk. Add salt and pepper and a little sugar. Pour it over the noodles and top with grated cheese and bake for about 20 mins. Uncovered.

  26. Michele Gartrell

    I like homemade buttered croutons baked on top. My mom used to make her man n cheese with cooked elbow noodles drained, then she mixed shredded Colby cheese, she shredded it, mixed it put into a casserole dish, added some milk and dotted butter on top. Tasted good to us.

  27. Carolyn B Brezinski

    Easy Peasy the secrets the best Vermont extra extra sharp cheddar you can find. Layer macaroni, then cheese with butter (the real stuff) in your crockpot then cover with evaporated milk until it covers Add very buttered bread crumbs on the top. Cook on low until bubbly and thick. 4ish hours I’ve never had any leftovers to bring home

  28. I start with a roux, then add sharp cheddar, mild cheddar, sharp white cheddar, mozzarella, Parmesan and a little bit of goat cheese. Add in seasonings, garlic powder, onion powder, pepper, parsley, marjoram…I don’t measure anything lol. Stir til all melted, add in cooked macaroni, put into a casserole dish, top with panko, and bake til golden brown and bubbly.

  29. 1lb.macaroni,6T.butter,1/3c.flour,1tsp.mustard,1tsp.worcestershire sauce,3c.milk,8oz.extra sharp cheddar cheese,1/2cparmesan cheese.melt butter,add flour and stir until thickened,add mustard and Worcestershire sauce,add milk and cheeses. Cook and stir until thickened;pour over cooked macaroni, sprinkle with Italian seasoned bread crumbs and dot with 2Tbs.butter. Put in oven at 350and bake for 25 minutes or until bubbly.

  30. 1.5 c elbow Mac
    1 cup heavy cream
    4 oz Velveeta cheese
    Salt pepper
    1 cup Colby Jack or desired block cheese (if baking)

    If you’re doing this for a crowd I would double or even triple. This serves a family of 4ish.

    Stovetop : melt heavy cream and Velveeta together. Salt/pepper. Combine with cooked pasta and let thicken.

    Baked method: same as above. Remove from pot and add to baking dish. Top with shredded cheese. Bake until desired doneness.

    Fool proof easy recipe and everyone loves it .

  31. Debbie Baggerly Moore

    Boil a box of elbows. Pour half in a crockpot. Add 1 stick of butter, 1 can of cheddar cheese soup. Top with the extra noodles. Salt and pepper to taste. Add milk to the consistency you like. I have left it on warm for several hours and it stays perfect.

  32. Amy Suttles Evans

    Lots of good suggestions…super secret ingredient….dry mustard!!!
    That tang matches cheddar and it just makes it pop!! And or sour cream!!

    I make all kinds, you can start with the roux version or sometimes I’ll use a little starter of a processed cheese just enough to create a base (the velveeta pouch) with milk and butter, then add in a bunch of shredded and bake…or serve from stove top….it’s hard to mess it up unless you skimp on the milk….think creamy!!!

  33. If you’re looking for a baked/southern style (not super creamy) then honestly just google Patti Labelles baked Mac n cheese. Use fresh grated cheese. Follow it exactly. You won’t be disappointed- huge hit every time.

  34. Chicken Mac & Cheese

    *1 can Campbell’s cheddar cheese soup
    *1c shredded mozzarella
    *1c shredded mild cheddar
    *1/3 c grated parmesan
    *1c milk
    *About 2-2.5 cups uncooked rotini
    *raw chicken tenderloins, cubed into bite sized pieces
    *breadcrumbs optional

    Cook your chicken however you like. Season how you like (I used Mrs. Dash, garlic salt, and salt). I pan fried it in a little evoo and butter until just barely done.

    While doing that, cook rotini (or pasta of choice). Should probably cook it just a little under your desired tenderness.

    Mix cheddar cheese soup, half the mozzarella, half the cheddar, milk, and about 1/4c of the parmesan in a bowl.

    Pour cheese/soup mixture in a 2 qt baking dish (I sprayed with cooking spray first).
    Add chicken.
    Add cooked pasta (drained of course).
    Add salt and pepper
    Stir well, making sure everything is coated.
    Sprinkle remaining cheese (1/2c of each, and a sprinkle of parm) on top.
    Bake at 350° for 20 minutes.

  35. Lori Wilcox Schwenk

    i boil shells…drain…add 1 can of cheddar cheese soup…milk and butter and (bag) triple cheddar cheese…mix well till creamy…only way my son eats it (and he is now 25) and sometimes we add tiny shrimp and crab and ole bay seasoning to it (no one here has a seafood allergy)

  36. Brianna Elaine Meyer

    The one thing I’ve found with Mac n cheese is it’s always best when made with a roux, real cheese (not processed pre shredded cheese), and I like to add just a pinch of red pepper flakes to give it just a little zing!

  37. Cook a box of macaroni, drain and rinsed. In large baking dish cube cheese (my family likes the combo of Swiss cheese and extra sharp cheddar…1 brick of each). 1 can of evaporated milk (or two if you like it more moist). Place in oven at 350*f. For about an hour. Stir occasionally. Cover dish with foil if you don’t want the top cheese to become to browned. My husband prefers the browning.

  38. I use a recipe when camping that’s super easy. You use a crockpot so if you’re looking for baked Mac n cheese you may not care for it. You can find the recipe from Siri Daly and/or The Today Show. I do add more and different kinds of cheeses. Good luck!

  39. 2cups elbow macaroni cooked to directions. 1can fiesta cheese soup, 1bag shredded cheddar(xetra sharp) 1 soup can milk. Save a little cheese to sprinkle on top. Pour macaroni into greased 9X9 casserole. Mix soup and cheese together over med heat until melted. Mix with macaroni sprinkle with extra cheese. Cook at 350° until heated through. We enjoy this. Just a touch of spice!

  40. Sue Wayland Hyde

    This is Crockpot mac n cheese and everyone at church dinners love it. I guess you could add a topping if you would like. Sometimes I use mexican or pepper jack shredded cheese instead of cheddar shreeded. Ingredients

    8 ounces macaroni cooked
    2 tablespoons vegetable oil
    12 ounces evaporated milk
    1 1/2 cups milk
    1 teaspoon salt
    1/2 teaspoon pepper optional
    1 tablespoon dried onion flakes use up to 2 T. for maximum flavor
    1 1/2 cups Velveeta cheese 12 ounces
    1 1/2 cups shredded cheddar cheese
    4 tablespoons butter melted
    In a crock pot toss cooked macaroni with vegetable oil.
    Stir in remaining ingredients.
    Cover and cook on low for 2 – 3 hours. Stir a couple times and enjoy!

  41. My favorite is to mix a box of cooked noodles with half a container of sour cream, half a container of cottage cheese, a splash of milk, all the cheeses my heart desires (I often use an Italian blend and a sharp cheddar, sometimes Gouda etc), some garlic and herb seasoning, a little Italian seasoning, s&p. Then top that with a mixture of melted butter and bread crumbs and throw in the oven til golden n bubbly.

  42. This is the easiest recipe and it comes out SO good every time…

    Combine ~1/2box cooked noodles, 5oz of velveeta, 1/2block cream cheese, 1/2c milk and a few handfuls of whatever shredded cheese in a saucepan on medium heat and stir until noodles are saucy and coated.

  43. This came from an older lady I worked with at a small town hospital. My family and friends always request this all the time! Cook macaroni and drain spray a 13by9 pan layer of macaroni, then layer of small cubed velvets cheese then layer of crumbled saltine crackers, then layer slices of stick butter repeat layers one more time . Pour milk on the Mac and cheese. I pour it on one side till it fills about half way up. Bake on 350 till golden brown. Sometimes this can take an hour. I don’t measure anything, neither did she but it’s the best Mac and cheese ever!!

  44. I add maybe another 2 oz of velvetta the this but everyone loves this every time I bring it. My kids always ask me to make it when their friends come over because they love it so much

  45. Angela Fulkerson

    We call it heart attack Mac
    Boil your pasta, as directed until aldente.
    Make a pan of white gravy by your favorite recipe or mix. ( I follow the White Lilly recipe)
    Melt velveeta cheese in the gravy after it is removed from the heat, but still very hot. ( melts faster if cut into smaller pieces). When melted pour over the mac in a casserole dish and top with shredded taco cheese and bacon.
    Bake until bubbly and just begins to brown a little.
    I never have leftovers, if I make 10 servings or 50, when I take this for a crowd. If it’s adults I also use a little seasoned salt, and dried onions.

  46. I’m more into a classic Mac and cheese but the topping can be a crowd pleaser. Such as smashed bbq chips all over the top. Or herbed bread crumbs, maybe ?

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