Best 7 Aunt Annies Macaroni Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Aunt Annie's macaroni and cheese is a beloved comfort food, enjoyed by people of all ages. With its creamy, cheesy sauce and perfect blend of spices, it's no wonder why this dish is such a favorite. If you're looking for the best recipe to cook Aunt Annie's macaroni and cheese, you've come to the right place. This article will provide you with all the information you need to create a delicious and satisfying dish that your family and friends will love. From selecting the right ingredients to mastering the cooking techniques, we'll guide you through every step of the process to ensure a perfect result. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

AUNTY'S MAC AND CHEESE



Aunty's Mac and Cheese image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound elbow macaroni
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon garlic powder
Large pinch kosher salt
Large pinch freshly ground black pepper
1 cup heavy cream
1/3 cup 2 percent milk
1 cup hand-shredded extra-sharp yellow Cheddar cheese
1 cup hand-shredded Parmesan cheese
1 cup cubed processed cheese, such as Velveeta
1/2 cup sour cream

Steps:

  • Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside.
  • In a medium pot over medium heat, melt the butter. Whisk in the flour, ground mustard, garlic powder, salt and pepper. Slowly add the cream and milk, whisking until combined. Heat the mixture until it bubbles, 3 to 4 minutes. Reduce the heat to low and add the Cheddar, Parmesan, processed cheese and sour cream. Stir until melted. Add the macaroni to the cheese mixture and toss to combine. Bring the mixture back to a light simmer to heat everything through and thicken. Serve warm.

AUNT ANNIE'S MACARONI & CHEESE RECIPE - (4.3/5)



Aunt Annie's Macaroni & Cheese Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 9

16-oz. pkg. elbow macaroni, cooked
1 c. mayonnaise
10-3/4 oz. can cream of mushroom soup
4-oz. jar chopped pimentos, drained
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. butter, softened
16-oz. pkg. shredded Cheddar cheese
10 to 12 saltine crackers, crushed

Steps:

  • In a large bowl, mix together all ingredients except cracker crumbs. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes, until bubbly and golden. Serves 8 to 10.

AUNT KIZZY'S MACARONI AND CHEESE RECIPE - (4/5)



Aunt Kizzy's Macaroni And Cheese Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 8

1/2 pound rigatoni
3 tablespoons butter
3 tablespoons flour
2 cups milk hot
4 cups grated Cheddar divided
1 teaspoon seasoned salt
1/4 teaspoon freshly-ground white pepper
2 drops yellow food coloring

Steps:

  • Heat oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling lightly salted water until tender, about 12 minutes. Drain. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook, stirring, until the raw flour smell goes away, 2 to 3 minutes. Stir in the milk and cook until smooth. Add 3 1/2 cups Cheddar, seasoned salt, white pepper and food coloring and stir until the cheese melts, about 5 minutes. Stir in the macaroni. Pour into an 8-inch baking dish, sprinkle with the reserved 1/2 cup of Cheddar and cover the dish with aluminum foil. Bake 30 minutes, then remove the foil and bake until lightly browned on top, about 30 minutes more. This recipe yields 4 servings. Each serving: 721 calories; 1,454 mg sodium; 162 mg cholesterol; 52 grams fat; 33 grams saturated fat; 28 grams carbohydrates; 36 grams protein; 1.16 gram fiber.

AUNT BETTYE'S FAMOUS CROCK POT MACARONI AND CHEESE



Aunt Bettye's Famous Crock Pot Macaroni and Cheese image

This is a crock-pot method for my aunt's macaroni and cheese. I use a Rival 5 Qt Crock pot, and have successfully doubled this recipe without changing the cooking time.

Provided by Pierce

Categories     Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups elbow macaroni
1 cup shredded Velveeta cheese
1 cup shredded sharp cheddar cheese
1 (8 ounce) can cheddar cheese soup
1/4 cup melted butter
1 tablespoon salt
1 teaspoon white pepper

Steps:

  • Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
  • Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
  • Toss macaroni with the shredded Velveeta.
  • Pour in the soup, and toss some more.
  • Top with shredded cheddar, but keep it away from the sides of the crock.
  • Cook on 'high' for 90 minutes.

Nutrition Facts : Calories 240.4, Fat 13.2, SaturatedFat 8.2, Cholesterol 36.6, Sodium 1213.8, Carbohydrate 22.3, Fiber 1.1, Sugar 0.7, Protein 8.2

AUNT FANNIE'S DINNER



Aunt Fannie's Dinner image

A quick and easy dinner. This goes great with garlic bread and a salad.

Provided by Diane Schwenke

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

½ cup uncooked elbow macaroni
1 ½ pounds ground beef
½ onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g

AUNT ANNIE'S MACARONI & CHEESE



Aunt Annie's Macaroni & Cheese image

Number Of Ingredients 9

1 (16-ounce) package elbow macaroni , cooked
1 cup mayonnaise
1 (10 3/4-ounce) can cream of mushroom soup
1 (4-ounce) jar chopped pimentos, drained
1/4 cup onion , chopped
1/4 cup green pepper , chopped
1/4 cup butter , softened
1 (16-ounce) package shredded Cheddar cheese
10 saltine crackers , crushed

Steps:

  • Mix together all ingredients except crackers. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes.

Nutrition Facts : Nutritional Facts Serves

AUNT DARLENE'S MACARONI & CHEESE



Aunt Darlene's Macaroni & Cheese image

The absolute best macaroni and cheese I have ever tasted. My kids love macaroni and cheese and this takes it up a notch! Every time I have taken it to a potluck it is gone almost as soon as it is set out.

Provided by SharleneW

Categories     Cheese

Time 45m

Yield 1 very large pan, 10 serving(s)

Number Of Ingredients 8

2 (7 1/4 ounce) boxes deluxe Kraft macaroni and cheese
milk (quantity to be determined)
2 eggs, beaten
butter or margarine
salt and pepper
1 (12 ounce) can evaporated milk
milk (as needed)
2 (8 -12 ounce) packages cheddar cheese, grated (Darlene uses 1 block cheddar cheese, grated and 1 block colby cheese cut into 1/2-3/4-inch chunks)

Steps:

  • Boil macaroni until tender, then drain water completely.
  • Put macaroni in a large bowl.
  • Stir in cheese from package and butter as required on box directions. Stir eggs and evaporated milk together. Add to macaroni mixture. Add additional milk until it covers macaroni. Stir it up!
  • Salt and pepper to taste.
  • Pour the mixture into pan and stir in all of the shredded (and chunked) cheese reserving about 1 1/2 to 2 cups shredded cheese for the top.
  • Cook on 375°F until cheese is golden brown.

Tips:

  • For a smooth and creamy sauce, use a combination of all-purpose flour and cornstarch. The flour will thicken the sauce, while the cornstarch will give it a glossy sheen.
  • Grate your cheese fresh for the best flavor and texture. Pre-shredded cheese can be coated with preservatives that can dull its flavor.
  • Use a variety of cheeses to create a complex and flavorful sauce. Cheddar, Parmesan, and Gruyère are all good choices.
  • Cook the macaroni until it is al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the sauce.
  • Season the sauce with salt, pepper, and garlic powder to taste. You can also add other herbs and spices, such as paprika, cayenne pepper, or chili powder.
  • Bake the macaroni and cheese until the top is golden brown and bubbly. This will ensure that the cheese is melted and gooey.
  • Let the macaroni and cheese cool for a few minutes before serving. This will help it to set and prevent it from being too runny.

Conclusion:

Aunt Annie's macaroni and cheese is a classic comfort food that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the perfect macaroni and cheese that your family and friends will love.

Related Topics