I need a recipe for CREAMY MACARONI and CHEESE please?

I am looking for a macaroni and cheese recipe that is creamy, is baked in the oven and the cheese doesnt seperate or curdle.





Thanks in advance!I need a recipe for CREAMY MACARONI and CHEESE please?
Creamy 4-cheese Mac N Cheese





1 (16 ounce) package elbow macaroni


9 tablespoons butter


1/4 cup flour


1 cup shredded Muenster cheese


1 cup shredded Cheddar cheese


1 cup shredded sharp Cheddar cheese


1 cup shredded Monterey Jack cheese


2 cups half-and-half


8 ounces cubed processed cheese food


1/4 teaspoon salt


1/8 teaspoon ground black pepper





Cook macaroni until al dente. Return to cooking pot and mix with 1/4 cup butter. Set aside. Melt 1/4 cup butter in a saucepan. Stir in 1/4 cup flour. Gradually stir in Half %26amp; Half. Cook, stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Stir in cheeses. Cook, stirring constantly until cheeses are melted. Mix with macaroni and transfer to a lightly greased casserole dish. Top with some shredded cheese and 1 Tbs. butter. Bake for 15-20 minutes, or until cheeses on top are melted.





Enjoy!I need a recipe for CREAMY MACARONI and CHEESE please?
CREAMY BAKED MACARONI


1-2/3 cups uncooked elbow macaroni


1 can (10-3/4 ounces) condensed cream of chicken soup undiluted


1 cup milk


1 tablespoon minced chives


1/2 teaspoon ground mustard


1/4 teaspoon hot pepper sauce


1-1/2 cups (6 ounces) Gouda or Cheddar Cheese (1/2 inch cubes)


2 tablespoons dry bread crumbs


1 tablespoon butter, melted


Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. Spoon into a greased shallow 2-qt. baking dish. combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400 F for 25-30 minutes or until heated through and bubbly.





You can omit the chives if you prefer.
16 ounces large elbow macaroni


1 lb cheddar cheese


8 ounces monterey jack cheese


8 ounces Velveeta cheese


2 eggs


2 1/2 cups milk


1/2 cup real butter


2 teaspoons all-purpose flour


4 teaspoons salt


2 teaspoons black pepper


2 teaspoons olive oil





Boil the macroni in a large pot with the olive oil until tender.


While the macaroni is boiling, shread the cheedar cheese and the Monterey Jack cheese onto separate plates.


Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flower. Add melted butter. Mix until ingredients are well blended.


When macaroni is finished cooking, remove from pot and rinse well with cold water.


Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.


Mix about half of the cheedar cheese into the macaroni. Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheedar cheese over the top of the macaroni.


Bake uncovered at 350 degrees for 30 minutes


===========


Wisconsin Cheese Bake





A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.





INGREDIENTS


1 (16 ounce) package elbow macaroni


1 cup shredded mozzarella cheese


1 cup shredded Swiss cheese


1 cup grated Parmesan cheese


1 cup shredded provolone cheese


1/2 cup ricotta cheese


1/2 cup sour cream


1/2 cup heavy cream


1 tablespoon chopped fresh parsley


1/2 teaspoon dried Italian seasoning


1/2 teaspoon garlic salt








DIRECTIONS


Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.


In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.


Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.


Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top
This is about as good as it gets. 1pound macaroni and 1 large box Valvetta Cheese. butter and cream. (half and half )


Cook your macaroni Until done. Cube, in small cubes ,3/4 box of valvetta cheese Put cooked macaroni in casserole dish add cubed cheese 1/2 stick of butter and 1/2 cup of cream. Mix up well add remaining cheese on top pop in a hot oven until brown on top.You can add cooked bacon crumbled up on top.
This isn't creamy per se but it is darn good. Cook the macaroni and then start layering it in the casserole. On each layer dot some butter salt and pepper and add grated cheese. Do as many layers as you want. Then pour milk in about 2/3 the way up and bake. This is the way my mom did it. For a really creamy one look for a recipe with a cheese sauce.
i got one just like that, but you gotta go to this site to get it. www.recipezaar.com. it's FREE and it is recipe number 78793 submitted by Rita P. i think it's really good. as a matter of fact, they have over 600 recipes for delicious and some unusual mac%26amp;cheese.
go to the URL : http://www.ehow.com/how_2163083_boston-m鈥?/a>





This is a recipe for Boston Market Mac%26amp;Cheese..


Its awesome...
I make this creamy macaroni and cheese for my 5 year old and its his favorite. You can find the images of the baked macaroni at my blog http://sailusfood.com


Hope it helps.:)





http://sailusfood.com/2007/08/30/tiffin-treats-baked-macaroni-and-cheese/


Bake Macaroni and Cheese Recipe





Ingredients:





2 cups boiled elbow macaroni


1 1/2 tbsp olive oil


1 large onion, finely chopped


1 bell pepper, finely sliced


6-7 garlic flakes, crushed


1 large tomato


fistful of boiled sweet corn (optional)


salt to taste


freshly ground pepper as per taste


big pinch mustard pwd (optional)


1 tbsp grated cheese for garnish


1 tbsp chopped fresh parsley for garnish





For white sauce:


1 tbsp maida


1 tbsp butter


1 cup low fat milk (room temp)


1 tbsp grated cheese


salt and pepper to taste





1 Cook macaroni in salted rapidly boiling water until al dente, drain and keep aside.


2 Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent. Add the chopped tomato and salt.


3 Cook for 8-10 mts, stirring once in a while. Add the boiled corn and combine.


4 While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Next add the grated cheese. On medium heat continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper. Keep aside.


5 Next add the boiled macaroni to the cooked onion-tomato base and toss for 2-3 minutes stirring well to coat. Adjust salt, season with freshly ground pepper, mustard pwd and sprinkle some grated cheese. Turn off heat.


6 Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish. Garnish with grated cheese. Bake in a pre-heated oven at 200 degrees C for 10 mts.