TABLESPOONS RECIPES

MOM'S MACARONI AND CHEESE RECIPE: HOW TO MAKE IT

Mom's Macaroni and Cheese Recipe: How to Make It image

The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories Dinner Side Dishes

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs

Steps:

Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 309 calories, FatContent 20g fat (13g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

Homemade mayonnaise recipe | Jamie Oliver egg recipes image

Total Time 15 minutes

Yield 500ml

Number Of Ingredients 6

Ingredients

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Steps:

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

Nutrition Facts : Calories 117 calories, FatContent 12.8 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

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