Does anyone have a baked mac and cheese recipe

**Jinx** · 11-12-2006, 12:14 PM

I love homemade baked macaroni and cheese. Does anyone have a good recipe? If it includes chunks of ham then all the better. TIA!

**imported_delmonico** · 11-12-2006, 12:25 PM

I'm at work right now, but I have Thomas Jefferson's favorite version of it (or so it's said to be) at home. Funny thing it's the way I made it before I found his version.

You just make a white sauce, around a small amount of real fine sauted onions, add some shredded cheese, most often I use cheddar, and mix it with the cooked macaroni. Put some shredd cheese on top and maybe some craker crumbs if desired and bake at around 350 till well baked.

I do this one once in a while in the dutch ovens as a history lesson, macaroni was imported from Italy till around WWi and this dish was considered gourmet food till then because of the cost of the pasta. ;D

Di · 11-12-2006, 12:36 PM

homemade mac and cheese is a favorite here, but I make it so much that I don't use a recipe- we have to have polish sausage in ours, I also use a combo of cheese's just to change it up a bit!

**imported_delmonico** · 11-12-2006, 12:56 PM

I forgot, just add the ham to the sauce.

MTI · 11-12-2006, 02:04 PM

http://www.justlabradors.com/forum/i...c,22120.0.html

**Jinx** · 11-12-2006, 02:28 PM

Thanks, Glen! And thank you, MTI. I had forgotten about that thread.

**Allie** · 11-14-2006, 10:14 AM

I don't know the exact recipe, but my mom's involves making a roux with butter, flour, and milk (the tricky part for me) and then adding cheddar cheese and pasta, then baking for about an hour. It's pretty tasty, but I have to admit I'm one of those terrible people that likes it just as well with velveeta.

**imported_delmonico** · 11-14-2006, 10:32 AM

That is about the same, that is your basic white sauce with cheese. In other words cream gravy with out meat drippings. One of my big jokes with folks is that French Cookin' is easy, just make gravy and pour on everything and give it a funny name. ;D

MTI · 11-14-2006, 10:43 AM

Pretty much any M & C recipe can be turned into M & C pie by coating the bottom of a pie tin with butter and bread crumbs to form the "crust" and spreading the mix inside the pan. Another coating of the bread crumb and butter on top will help the pie slices keep their shape. Bake a few minutes longer than usual to help it set. Then the hard part . . . resist cutting any slices for at least a half hour, otherwise it will still be too liquid to hold nicely.