I'm looking for a new recipe for macaroni and cheese?

I'd like something different than the old standby, using elbow macaroni and cheddar cheese... perhaps a more unusual cheese. Has anyone tried anything exceptional? What kind of pasta? What kind of cheese? Any feedback would be greatly appreciated.I'm looking for a new recipe for macaroni and cheese?
You can use just about any cheese, just stay away from the stringy stuff, such as mozzarella. Experiment with cheeses that you like, and mix them for variety. As far as pasta, any will do, but vermicelli might be a little odd, try shells, or spirals, they hold lots of cheese.I'm looking for a new recipe for macaroni and cheese?
chili macaroni and cheese





Ingredients


2 (15 ounce) cans chili with beans


1 cup macaroni noodles


1 cup cheddar cheese, grated


1 small onion, chopped


1 tablespoon italian seasoning


1 teaspoon salt


Tabasco sauce





Directions


1Cook macaroni as directed on package.


2While Macaroni is cooking heat chili.


3Add Italian seasoning, salt, and Tabasco sauce (I like 4-5 squirts) to chili.


4Mix onion, chili, and macaroni in large bowl.


5Put mixture in a casserole dish and add cheese.


6Bake for 10-15 minutes in a 350 degree oven, or until cheese melts.


7Serve and enjoy!
Here are some Mac %26amp; Cheese treatments for you to try. Enjoy! %26lt;3





Five Cheese Macaroni %26amp; Cheese





Ingredients:


Kosher salt


1 (16-ounce) package macaroni (cellentani or other curly noodle)


1/4 pound bacon, diced


1 medium onion, diced


5 tablespoons unsalted butter, plus more to butter baking dish


6 tablespoons all-purpose flour


1 tablespoon Dijon mustard


2 1/2 cups whole milk


2 cups heavy cream


1 sprig fresh thyme


1 bay leaf


1/2 teaspoon salt


1 1/2 cups grated fontina


1/2 cup crumbled blue cheese


3/4 cup grated Gruyere


3/4 cup grated white Cheddar (Australian)


3/4 cup grated Parmesan


3 tablespoons chopped Italian parsley


1/4 cup bread crumbs





Preparation:


Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.


Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.


In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.


Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.


Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.


Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.


Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.





Macaroni with Cream %26amp; Cheese %26amp; Chiles





Ingredients:


3/4 lb fresh poblano chiles (about 4)


1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)


1/2 teaspoon salt


2 tablespoons unsalted butter


1/2 fresh serrano chile, minced (1 teaspoon), including seeds


2 large garlic cloves, minced


1/2 teaspoon dried oregano (preferably Mexican), crumbled


6 oz dried cavatappi or penne


2/3 cup crema or cr猫me fra卯che


4 oz queso fresco or mild feta, crumbled (1 cup)





Preparation:


Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.


Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.


While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese. Makes 6 first-course or 4 main-course servings.
MAINE LOBSTER MACARONI AND CHEESE WITH WHITE TRUFFLE OIL








Ingredients


1 pound lobster meat


2 tablespoons grapeseed oil


1 pound dried macaroni pasta


1/2 cup butter (1 stick)


1 cup chopped white onion


2 cloves chopped garlic


1/2 cup all-purpose flour, or as needed


2 bay leaves


1 cup fish stock or vegetable stock


1/2 cup heavy cream


2 cups sharp shredded Cheddar (8 year-old aged if you can get it)


Salt


White pepper


White truffle oil (2 or 3 tablespoons)


1/4 cup chopped fresh chives


Directions


Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to ';cook out,'; then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.
I have a co-worker that brings the best mac n cheese to our pot lucks, and she says that she always uses sharp cheddar and another yellow cheese and a white cheese, whatever she feels like putting in it. What I like best about mac n cheese is the crust. After I make it, I put it in a baking dish and sprinkle bread crumbs and butter on the top and broil it till it looks golden. I guess you could do anything you wanted to - any kind of pasta, any kind of cheese. My favorite cheeses are gouda and havarti, and to have them with any kind of pasta would be heaven.
Use a blend of cheeses instead of just one. When making cheese sauce chop up some garlic or put some garlic power in with the cheese. Don't use garlic salt, there is plenty of salt in the cheese. Add some Herbs you like.





Add some (cooked) diced up veggies, broccoli is really good, or a mix you get at the store, dice it up first.





Put some dice ham, or hot dogs in it. Ground up hamburger, put it with the veggies.





After making the mac %26amp; Cheese, whatever way you make it, put it in a casserole dish, top it with crumpled ritz cracker or chips that have been tossed with butter. Put in 350' oven for 15-20 till top is lightly toasted.





Enjoy
Add 1 stick of butter to 1 lb of cooked macaroni. Add about 4 hlespoons of milk and mix in 4 cheese Mexican style and 1/2 package of cheddar cheese. Mix it all and place in bqking dish. Sprinkle the rest of cheddar cheese on top. And spread crushed Cheez it crackers on top. Place in 350 degree oven for about 15 or 20 minutes
Maybe try half cheddar and half swiss. Lately our store has this chipolte cheddar, I think that would sound really good. Maybe use bowties. Add some chopped ham or ground beef cooked of course.
I make mine with Velveeta, milk and lots of butter.
Dude maybe you should try parmesian cheese sounds pretty good. but when i make my mac and cheese i always put milk in.
The little sausages are pretty good when added. I suppose you'd have to change the name tho'