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Does anybody have a great recipe for DO mac and cheese?

I have a good recipe, but it isn't necessarily for DO. It would work, though. One of my friends at work told me how to do it.

1 box macaroni cooked (of course...)
1 can cream of mushroom soup
2 cups (or more) of your favorite shredded cheese (I use cheddar)
dry or prepared mustard to taste
salt/pepper

Cook the macaroni and drain. In the pan (or DO), heat the mushroom soup and add the cheese....stir and melt together to make a sauce. Add the salt/pepper and just a bit of mustard. The mustard is to add an underlying kick.....so you say "what exactly is that flavor I'm tasting...I can't put my finger on it, but I like it."

Add cooked macaroni back in.

I think in a DO, you could sprinkle some reserved shredded cheese on top and then place a lid with coals on it to brown the top. That would be good.

Hope that helps. It's one of my favorite quick mac and cheese recipes. The mushroom soup is a great time-saving tip.

Chris

Add the tuna and you got tuna cassarole! I have cooked it since I was old enough to boil water!

Hey Chris, how bigga box of mac noodles? I may try this tonight on Anna, she's a big mac and cheese girl.

cherokeegeorge wrote:Does anybody have a great recipe for DO mac and cheese?

OK, what the heck is DO?

Johnnycat wrote:

cherokeegeorge wrote:Does anybody have a great recipe for DO mac and cheese?

OK, what the heck is DO?

Dutch Oven....the one you cook in.....not the bedsheets kind.

Baked Macaroni and Cheese

* 2 8-oz blocks each of Kraft sharp, extra sharp, and mild cheddars, shredded
* Big box (24 oz) of Velveeta (I use 2 8 oz boxes regular and 1 8 oz box Hot Mexican)
* 4 eggs, beaten with 1 tablespoon half and half per egg and 1 teaspoon white pepper
* 3 cans evaporated milk and 2 Tbsp whole milk
* 3 one-pound packages of elbow macaroni, cooked 8 min. in boiling water
* 8 oz carton sour cream
* Salt to taste
* Breadcrumbs if desired

In saucepan combine canned milk and milk with Velveeta. Stir till melted, add sour cream, adjust salt. Cook macaroni, drain. In large pot or dish, combine shredded cheese, and cheese sauce. Add eggs, beat well and pour in drained macaroni. Put in buttered DO, top with shredded cheese and breadcrumbs.
Bake at 350 degrees about 1 3/4 hours.

Will feed 40 regular persons or 12 hungry Cub Scouts.

My wife is a big Mac & Cheese fan. The strange thing is that the cheaper the better. I got some fancy kind one time and she hated it, she prefers the 3 for a dollar kind.

Thanks everone keep them coming.

Et Cetera wrote:

Johnnycat wrote:

cherokeegeorge wrote:Does anybody have a great recipe for DO mac and cheese?

OK, what the heck is DO?

Dutch Oven....the one you cook in.....not the bedsheets kind.

What's the bedsheets kind?

Dean in Eureka, CA wrote:

Et Cetera wrote:

Johnnycat wrote:

cherokeegeorge wrote:Does anybody have a great recipe for DO mac and cheese?

OK, what the heck is DO?

Dutch Oven....the one you cook in.....not the bedsheets kind.

What's the bedsheets kind?

While you are in bed with someone, you let a gaseous one rip, then pull the sheets over their head.

Kinda like tent camping after baked beans huh !

U-oh I smell a bad highjack coming here . lets stay on track.

Dean in Eureka, CA wrote:What's the bedsheets kind?

I never run out of material when it comes to Dean, God bless him:

YOU DIDN'T KNOW WHAT THIS KIND OF DUTCH OVEN WAS?

If you didn't spend precious time putting mayo on pizza, you would have learned this critically important, vital marriage practice. So go practice it TONIGHT with your wife.

She'll just LOVE you for it!

By the way:

A few of my friends never heard the word "taint" before as it refers to the human anatomy, and they thought I was nuts.

This M&C is supposed to be the best in America.

Delilah's 7 Cheese Mac and Cheese

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Serve hot.