Baked Macaroni and Cheese
Ingredients
16 oz package pasta
8 tablespoons butter
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey Jack cheese
1 1/2 cups milk
8 ounces cubed Velveeta
salt and pepper to taste
1/2 cup Parmesan cheese
1/2 cup bread crumbs
Directions
Cook pasta, drain, and set aside.
Melt butter in saucepan and stir into pasta.
In a large bowl, combine Mozzarella, cheddar, and Monterrey jack cheeses. Mix well.
Add milk, cheese mixture, and cubed Velveeta to pasta. Mix together and season with salt and pepper. Transfer to greased 9x13 pan.
Top with Parmesan cheese and bread crumbs.
Bake at 350° for 35 minutes or until top is golden brown.
Amanda's Analysis:
I enjoyed this macaroni and cheese. I have never made a homemade mac-n-cheese and this was definitely a step up from Kraft Macaroni and Cheese in a box. It was a little dry, so next time I may increase the amount of milk. I think I will also try melting the cheeses all together before adding them to the pasta. The Velveeta took awhile to melt in the pasta and I think the longer amount of time the pasta was over heat on the stove contributed to the dryness. Overall I enjoyed it and would make it again. I give this Macaroni and Cheese 5 spoons.
John's Jibba-Jabba:
This was a very tasty macaroni and cheese. My only complaint was that the bread crumbs on top got really hard and totally ruined the even texture of the rest of the dish. It is called mac and cheese, not mac and cheese with some really hard breadcrumbs sprinkled on top. I give it 4 spoons.
Alina's guest opinion:
One could very easily call me the mac and cheese expert of my generation because I eat a lot of mac and cheese. I would say that the cheese blend was delightfully cheesy! However, there were sections that were a little on the dry side. Some blamed this on the breadcrumbs, but I'm not totally sure they were the culprit. As the mac and cheese connoisseur I like any cheesy pasta dish, so my very qualified but not so critical review is that it was yummy. I give this mac and cheese 4.91 cheesy spoons.
Adam's assessment:
This was a traditional classic that didn't stray too far from the norm, but was still mighty tasty. I thought the pasta noodles had good texture and form, and the diversity of cheeses was a pleasant addition. I might suggest a little less bread crumbs on future attempts. I give it 4 spoons and a fork.
Ingredients
16 oz package pasta
8 tablespoons butter
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey Jack cheese
1 1/2 cups milk
8 ounces cubed Velveeta
salt and pepper to taste
1/2 cup Parmesan cheese
1/2 cup bread crumbs
Directions
Cook pasta, drain, and set aside.
Melt butter in saucepan and stir into pasta.
In a large bowl, combine Mozzarella, cheddar, and Monterrey jack cheeses. Mix well.
Add milk, cheese mixture, and cubed Velveeta to pasta. Mix together and season with salt and pepper. Transfer to greased 9x13 pan.
Top with Parmesan cheese and bread crumbs.
Bake at 350° for 35 minutes or until top is golden brown.
Amanda's Analysis:
I enjoyed this macaroni and cheese. I have never made a homemade mac-n-cheese and this was definitely a step up from Kraft Macaroni and Cheese in a box. It was a little dry, so next time I may increase the amount of milk. I think I will also try melting the cheeses all together before adding them to the pasta. The Velveeta took awhile to melt in the pasta and I think the longer amount of time the pasta was over heat on the stove contributed to the dryness. Overall I enjoyed it and would make it again. I give this Macaroni and Cheese 5 spoons.
John's Jibba-Jabba:
This was a very tasty macaroni and cheese. My only complaint was that the bread crumbs on top got really hard and totally ruined the even texture of the rest of the dish. It is called mac and cheese, not mac and cheese with some really hard breadcrumbs sprinkled on top. I give it 4 spoons.
Alina's guest opinion:
One could very easily call me the mac and cheese expert of my generation because I eat a lot of mac and cheese. I would say that the cheese blend was delightfully cheesy! However, there were sections that were a little on the dry side. Some blamed this on the breadcrumbs, but I'm not totally sure they were the culprit. As the mac and cheese connoisseur I like any cheesy pasta dish, so my very qualified but not so critical review is that it was yummy. I give this mac and cheese 4.91 cheesy spoons.
Adam's assessment:
This was a traditional classic that didn't stray too far from the norm, but was still mighty tasty. I thought the pasta noodles had good texture and form, and the diversity of cheeses was a pleasant addition. I might suggest a little less bread crumbs on future attempts. I give it 4 spoons and a fork.
2 comments:
Oh what fun. I wonder if you would have melted the cheeses with the butter and milk in a saucepan before adding to the pasta if that would of helped it to not be so dry. I think I would vote for the bread crumbs. :-) WOW to get a fork rating is something though.
Mom
Hahaha. Adam would give it a fork! :)
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