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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
10
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Re: Oven Bake Mac n Cheese
Posted:
Aug 3, 2009 12:04 PM
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Always use cold or room temperature liquid when adding it to a hot roux.
Never, ever cook cheese on the heat. Just let it melt or it will get grainy or curdle.
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Posts:
293
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Re: Oven Bake Mac n Cheese
Posted:
Aug 3, 2009 12:32 AM
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> > > . Cook the flour and
> > > butter, over low heat, for 5 to 7 minutes,
> add
> > the
> > > hot milk in a steady stream.
> >
> > You do NOT need to add hot milk to a hot roux.
> Quite
> > the opposite, actually.
> > You add COLD milk to a HOT ROUX, or COLD ROUX
> to
> > HOT.
> > And you do not have to add it in a steady
> stream. Add
> > your COLD MILK at once, and keep a whisk in it,
> > whisking very frequently in a heavy bottomed
> pot.
> > The roux will want to fall to the bottom of the
> pot
> > and burn very easily, so whisking a lot is
> > IMPERITAVE.
> >
> > Most importantly, NEVER cook AFTER ADDING
> CHEESE,
> > EVER.
> > Remove from heat and whisk in cheese until
> > emulsified.
> >
> > Or else, that pot will have burned flour, burned
> milk
> > and burned cheese on the bottom. Quite a
> mess...and
> > quite possibly loss of a pot.
>
> Well I've made this several times and have never had
> a problem. It's always yummy and everyone enjoys it.
I agree with Rackula, you want to always add cold milk to a hot roux so that your sauce will easily thicken. Rackula is right, never cook after adding cheese because the flour, milk, and cheese will burn whisking over hot heat. And you will have a mess on hand. However, on the other hand if you have made this dish several times with never any problems, and everyone enjoys it "why agrue." 
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Posts:
293
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Re: Oven Bake Mac n Cheese
Posted:
Aug 2, 2009 11:47 PM
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Baked Macaroni and Cheese
2tbsp. Fleischmann's butter
2tbsp. flour
2-1/2 c. skim milk
10 oz. sharp Cheddar cheese, grated
8oz. whole wheat macaroni, cooked and drained
Melt butter over low heat. Stir in flour until smooth. Gradually add milk until smooth. Add grated cheese and cook over low heat, stirring occasionally, until cheese has melted. Remove from heat and add macaroni. Pour into 2 quart casserole dish. Bake at 375 degrees for 25 to 30 minutes or until top turn lightly brown.
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Posts:
66
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Re: Oven Bake Mac n Cheese
Posted:
Aug 2, 2009 8:54 PM
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> > . Cook the flour and
> > butter, over low heat, for 5 to 7 minutes, add
> the
> > hot milk in a steady stream.
>
> You do NOT need to add hot milk to a hot roux. Quite
> the opposite, actually.
> You add COLD milk to a HOT ROUX, or COLD ROUX to
> HOT.
> And you do not have to add it in a steady stream. Add
> your COLD MILK at once, and keep a whisk in it,
> whisking very frequently in a heavy bottomed pot.
> The roux will want to fall to the bottom of the pot
> and burn very easily, so whisking a lot is
> IMPERITAVE.
>
> Most importantly, NEVER cook AFTER ADDING CHEESE,
> EVER.
> Remove from heat and whisk in cheese until
> emulsified.
>
> Or else, that pot will have burned flour, burned milk
> and burned cheese on the bottom. Quite a mess...and
> quite possibly loss of a pot.
Well I've made this several times and have never had a problem. It's always yummy and everyone enjoys it.
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Posts:
266
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Re: Oven Bake Mac n Cheese
Posted:
Aug 2, 2009 5:44 PM
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> . Cook the flour and
> butter, over low heat, for 5 to 7 minutes, add the
> hot milk in a steady stream.
You do NOT need to add hot milk to a hot roux. Quite the opposite, actually.
You add COLD milk to a HOT ROUX, or COLD ROUX to HOT.
And you do not have to add it in a steady stream. Add your COLD MILK at once, and keep a whisk in it, whisking very frequently in a heavy bottomed pot.
The roux will want to fall to the bottom of the pot and burn very easily, so whisking a lot is IMPERITAVE.
Most importantly, NEVER cook AFTER ADDING CHEESE, EVER.
Remove from heat and whisk in cheese until emulsified.
Or else, that pot will have burned flour, burned milk and burned cheese on the bottom. Quite a mess...and quite possibly loss of a pot.
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Posts:
1
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Re: Oven Bake Mac n Cheese
Posted:
Aug 2, 2009 9:28 AM
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Hello i actually have a quick and creamy recipe for this and its not spicy alot of children do not like spicy mac and chees they want it ooooeeyy gooooeyyy and cheeseyyyy
Now my recipe suits my sons i have 3 and cook for family of 5 so modify how you would like
2 lbs Elbow Noodles
3/4 block of velvetta cubed
2 packs of sheredded sharp
1 pack of taco cheese (both kraft)
2 cans of evaporated milk
1-1 1/2 cup of milk
3 eggs
salt and pepper to taste
i wish eggs and mix with the evaporated and reg milk and a mixture of some of shredded cheeses in one bowl...
pour over already boiled noodles (make sure you put butter in noodles keep from sticking) salt and pepper
i then add some of the velvetta cubes i put in oven and i periodiaclly check adding the rest of the cheeses til its how i want it to look and taste
i also add milk when i add more cheese just to keep it creamy and from drying out
i bake it for work and all parties its always great and yummy good luck
Rate this post:
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Moderator_Sky
Posts:
1,521
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Re: Oven Bake Mac n Cheese
Posted:
Aug 2, 2009 8:45 AM
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Oh wow, camnorton, yours looks spicy and WONDERFUL! Thanks for sharing!
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Posts:
66
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Re: Oven Bake Mac n Cheese
Posted:
Aug 2, 2009 7:54 AM
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Down Home Mac and Cheese
1 pound Bow tie pasta (any type will do)
6 quarts Water
1 tablespoon Salt
4 tablespoons Unsalted butter
4 tablespoons All-purpose flour
2 cups Hot whole milk
1 teaspoon Salt
1 teaspoon Freshly-ground white pepper
1 tablespoon Dijon mustard
1/2 teaspoon Cayenne pepper
1 cup Grated Colby or Jack cheese
1 cup Grated extra-sharp Cheddar cheese
1/4 cup Grated Parmesan cheese
1/2 cup Bread crumbs
Directions:
Preheat oven to 350 degrees F.
Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes.
While the pasta is cooking, heat the butter over medium heat in a sauce pan until it begins to bubble, but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne, Colby and Cheddar cheeses and cook for 2 minutes over low heat.
Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce.
Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.
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Moderator_Deanne
Posts:
1,706
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Re: Oven Bake Mac n Cheese
Posted:
Aug 1, 2009 10:14 PM
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This is one of those things I do by feel, impossible to write down amounts. (We all have at least one!)
I use a 5 quart dutch oven, two boxes of small shells, 2lbs of cheese, sometimes american, sometimes deli cheese end mix, and milk to 'feel', mix it, pepper to taste, top with broken bread crusts, and cook for about an hour, take the top off to make the bread 'crunchy'.
Not very helpful, but there's the basics. =)
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Posts:
2
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Re: Oven Bake Mac n Cheese
Posted:
Aug 1, 2009 9:04 PM
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My kids enjoy the mac n cheese that is on the velveeta box
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Posts:
543
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Posted:
Aug 1, 2009 7:18 PM
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My daughter has requested oven baked homemade mac and cheese for her birthday dinner. Does anyone have a favorite that they would be willing to share. I have made the stove top kind with velvetta cheese, but she wants it from the oven with cheese on top.
Thanks in advance
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