What is the best macaroni and cheese recipe ever?

the cheeseier the better!!What is the best macaroni and cheese recipe ever?
';Triple-Cheese Macaroni'; - 6 servings





1 (16 oz.) pkg. elbow macaroni


2 eggs


1 (12 oz.) can evaporated milk


1/4 cup butter; melted


2 tbsp. prepared mustard


1 tsp. seasoned salt


1 tsp. pepper


8 oz. process cheese (Velveeta)


2 cups (8 oz.) shredded mild Cheddar cheese; divided


2 cups (8 oz.) shredded sharp Cheddar cheese; divided





Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in process cheese and 1 1/2 cups of each Cheddar cheese.


Drain macaroni; stir into cheese mixture. Pour into greased 3-quart baking dish; top with remaining cheeses. Bake, uncovered, at 350* for 25-30 minutes or until cheese is melted and edges are bubbly.What is the best macaroni and cheese recipe ever?
it involves veveeta and alouette or rondolet plus olives and bacon broccoli and you sprinkle pumkin seeds on top o.k i meant poppy seeds but only use them if you have a licence for poppy seeds
http://www.recipesforvegans.co.uk/macaro鈥?/a>
1/2 Macaroni


1/2 Cheese





Stir
Mom's Macaroni and Cheese








1 陆 cups elbow macaroni


3 tbsp butter or margarine


3 tbsp all-purpose flour


2 cups milk


陆 tsp garlic salt


陆 tsp dried mustard


2 陆 cups shredded or cubed Muenster cheese


Italian-style bread crumbs





Cook macaroni in boiling water till tender. Drain.





Melt butter in sauce pan and blend in flour. Gradually add milk, stirring constantly till there are no lumps and sauce has thickened.





Mix macaroni with cheese sauce and turn into a casserole pan. Sprinkle with bread crumbs. Bake at 350 degrees about 45 minutes or till bubbly and brown.
I use one pound of cooked pasta, 6 ounces of Monterrey jack, 6 ounces of extra sharp Cheddar (the sharper the better). I add a little milk and bind it all with one egg. Bake it covered stirring occasionallyu until the cheese is completely melted. Then uncover and bake until top browns. You can add you fav vegetables if you choose.
The best thing to do is to add finely chopped fresh herbs (I prefer sage and oregano) to the cheese mixture and add some toasted pine nuts to the breadcrumb crust. I saw one version made from 70% parmesan and 30% blue cheese on TV today- I would say it's good to also get creative with your cheese! If you like that southwest kick, mix some chipotle puree into a sauce made from asiago and monteray jack cheeses. You can adapt any recipe to suit any type of cheese, really.
I like the one with macaroni and, um, cheese, actually.
boil Macaroni ,drain and put aside .


mix a white sauce; from flour ,and cheese and milk,a dash of butter and salt ,can add ham is optional.add some chives stir untill thick ,mix the macaroni in ,put in the oven with bread crumbs and some grated cheese on top
make it home made with all the cheeses like cheddar monzarella provolone swiss all of it now thats cheesy gooodness xD
Chicken Macaroni and Cheese:





1 (16-ounce) loaf pasteurized prepared cheese product, cubed


1 (8-ounce) container sour cream


1/2 cup milk


2 1/2 cups chopped cooked chicken


8 ounces penne pasta, cooked





Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.





Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.





Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.





Yield: Makes 4 to 6 servings
macaroni and cheese


3 cups of rotini noodles cooked-still warm


1 can of tomatoes-mashed


a couple of scoops of chez whiz [processed cheese]





stir it all together and put in a 350f oven for 10 minutes to warm up the cheese or 30minutes to thicken the entire dish
HELLA GOOD MO'NIQUE'S MAC AND CHEESE


Ingredients:


3 eggs


1/2 cup milk


2 lbs.Macaroni


1/2 Stick of Land O鈥橪akes Butter


1 jar of Kraft Old English Cheese


1 jar of Cheese Whiz


2 blocks of Shredded Extra Sharp Cheese





Preparation:


Preheat oven to 350 degrees


Boil macaroni until tender and then set aside


In a glass baking dish, layer macaroni, then add butter, Old English cheese, Cheese Whiz and Shredded Cheddar evenly across dish


Beat three eggs and 1/2 cup of milk and then spread over


Continue layering to the top of the baking dish with macaroni and cheese


Bake until the top is golden brown


Enjoy!
This is the one I always use:





2 cups (8 oz.) elbow macaroni, uncooked


3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up


1/3 cup milk


1/8 tsp. pepper





COOK macaroni as directed on package; drain well. Return to pan.


ADD remaining ingredients; mix well. Cook on low heat until VELVEETA is melted, stirring frequently.











It's right off the Velveeta box. You can jazz it up if you like by adding other shredded chesses like colby jack or cheddar.
ok go to the store and buy craft. and then read the directions
kraft easy mac, extra cheesy
This is the way my mama makes it, no boxed crapola for us! I make this for my kids this way and they love it as well...I cut this one from epicurious and it is the exact recipe my mum gave me when I left home to live on my own! The Cayenne and Dry Mustard are the key to the success of this dish!








MACARONI AND CHEESE





When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.





7 tablespoons unsalted butter


1/4 cup plus 2 tablespoons all-purpose flour


4 cups milk


1 1/2 teaspoons dry mustard


1/8 teaspoon cayenne, or to taste


1 pound elbow macaroni


3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)


1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)


1 cup fresh bread crumbs





Preheat oven to 350掳F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.


In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.





In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.





In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.





Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.





Serves 6 to 8 as entr茅e or 8 to 10 as a side dish.
macaroni salad