Macaroni and Cheese Recipe?

Do you have a great, classic, mac n cheese recipe? Especially with lots of good cheeses, no velveeta or fake cheese or eggs. Thanks!Macaroni and Cheese Recipe?
Do people really still use Velveeta? Ugh! lol! This is really good - very creamy! It's my favorite comfort food!





1 tablespoon salt, plus more for pasta water


1 pound large elbow macaroni


6 tablespoons butter


6 tablespoons all-purpose flour


3 cups milk


1 cup heavy cream


1 tablespoon freshly ground black pepper


1 pound white Cheddar, shredded


4 ounces Romano, shredded


4 ounces Asiago, shredded


2 cups bread crumbs (I use the Panko)


2 tablespoons chopped fresh parsley, for garnish





Preheat oven to 325 degrees F.





In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.





In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.





Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.Macaroni and Cheese Recipe?
This one is quick, easy and you can use whatever kind of cheeses you like, as long as it all adds up to a pound.





1 box elbow macaroni


1 lb. cheese (I like cheddar and white American, pepper jack is good tood)


1/2 cup milk


pepper





Cook the pasta in salted water.


While that's cooking, slice/chop/grate your cheese into small or thin pieces.


Drain the pasta and wipe out the pot with a paper towel. In the same pot, melt the milk and cheese over medium heat, stirring pretty much constantly. This will only take a few minutes. If it seems too thick, add a splash at a time of milk.


Add pepper to taste.


Stir in the pasta and get it all coated.


Pour into a buttered 9x13'; baking dish and bake at 350 for 25-35 minutes (I like mine a little brown on top--if you don't like that, cook only about 25 minutes.)


Yummy!
Cook some pasta-- any kind. I prefer to use medium or large shells, because then the cheese get stuck in them and it's really good. So when the pasta is done cooking, drain out almost all of the water. Leave a little bit, but not too much. Put the pasta back into the pan and put a few slices of American cheese on top and stir it until it melts. Adjust how many slices you use depending on how much pasta there is and how cheesey you want it to be. I always say the cheesier the better!
I just watched this on the Foodnetwork, Tyler Florence made it and its looks heavenly...





Macaroni and Cheese Recipe courtesy Tyler Florence


Show: Food 911


Episode: Soul Food Praises

















4 cups (1 pound) elbow macaroni


5 tablespoons unsalted butter


4 cups milk


1/2 medium onion, stuck with 1 clove


4 cloves garlic


1 bay leaf


3 sprigs fresh thyme


1 teaspoon dry mustard


2 tablespoons all-purpose flour


2 cups grated Cheddar, plus 1 cup in big chunks


1/2 cup grated Parmesan


Kosher salt and freshly ground black pepper








Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.


Heat the oven to 350 degrees F.





Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.