What is the best macaroni and cheese recipe?

If you want something quick and easy, just use good old Kraft Dinner BUT to make it delicious add at least a 1/2 cup or more of grated cheddar cheese to it when you add the cheese powder sauce, milk, and butter. If you like a tomato taste then I highly recommend the tomato and cheese flavor of Kraft Dinner for this. It is very delicious. Anyway I'm sure this won't be as good as one of the homemade recipes, but if you want something that minimizes effort, then this is defiantly the way to go. What is the best macaroni and cheese recipe?
GOLDEN BAKED MACARONI AND CHEESE





录 cup butter


录 cup flour


3 cups milk


1 cup grated cheddar cheese


陆 teaspoon salt


陆 teaspoon dry mustard


录 teaspoon pepper


1 teaspoon Worcestershire sauce


陆 package (8 oz.) bite sized macaroni


1 cup grated sharp cheddar cheese


bread crumbs





Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened.


Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into an 8-inch square baking dish or pan. Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs.





Bake in a 375掳F oven for about 15 minutes. Remove from the oven and place under the broiler until the cheese is bubbly and lightly browned. Serves 6-8.








What is the best macaroni and cheese recipe?
This is Delilah Winder's recipe. Oprah called it the ';best mac and cheese ever';, and she has been featured on the Food Network as well:





SERVES 6 -8 (change servings and units)





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Ingredients


2 lbs elbow macaroni


1 1/2 quarts half-and-half


3 cups yellow sharp cheddar cheese


2 cups extra-sharp white cheddar cheese


1 1/2 cups mozzarella cheese


1 cup asiago cheese


1 cup monterey jack cheese


1 cup muenster cheese


1 cup Velveeta cheese


1/2 lb butter


1 dozen egg


1 pinch salt


1 tablespoon black pepper


Directions


1Cook macaroni according to box instructions.


2Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.


3Grate all cheeses (except the Velveeta).


4With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.


5Blend until creamy and smooth.


6Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.


7Blend all ingredients until smooth and creamy.


8Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.


9Tip: Make sure all ingredients are mixed well and your oven has been preheated.


10for an extra kick, add some additional grated yellow cheese on top midway into the baking process.
CHEESY BAKED MAC AND CHEESE





Macaroni is mixed with shredded Cheddar, Parmesan, cottage cheese and sour cream, then topped with bread crumbs and baked.


Ingredients





1 (8 ounce) package elbow macaroni


1 (8 ounce) package shredded sharp Cheddar cheese


1 (12 ounce) container small curd cottage cheese


1 (8 ounce) container sour cream


1/4 cup grated Parmesan cheese


salt and pepper to taste


1 cup dry bread crumbs


1/4 cup butter, melted


Directions





1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.


2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.


3. Bake 30 to 35 minutes, or until top is golden.
Ingredients


Butter, for greasing dish


12 ounces wide egg noodles


2 cups heavy cream


2 1/2 cups whole milk


2 teaspoons all-purpose flour


1/2 teaspoon salt, plus more for pasta water


1/4 teaspoon freshly ground black pepper


2 cups (packed) grated Fontina


3/4 cup (packed) finely grated Parmesan


3/4 cup (packed) grated mozzarella


4 ounces cooked ham, diced, optional


2 tablespoons finely chopped fresh Italian parsley leaves


Directions


Preheat the oven to 450 degrees F.





Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.





Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.



Done %26amp; Gone Mac %26amp; Cheese





Ingredients:


5 C Lrg. Elbow Macaroni


1/2 lb. Sharp Cheddar Cheese, grated


1/2 lb. Longhorn Cheddar Cheese, grated


1/2 lb. Mexican Ranchero Cheese, crumbled


1 C Milk


1 1/2 C Crumbled Cheeto鈥檚





Prep:


Cook the Mac al dente, not quite done


Combine all the Cheeses


Layer Cheese and Mac


Pour in the Milk


Top with Cheeto鈥檚


Bake 45 min. @ 350


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OR I love this too





1 Can Carnation庐 Evaporated Milk





1 Large egg





Velveeta庐 Cheese (Preferably Bits)





Mild Cheddar Cheese





Sharp Cheddar Cheese





1 TBSP sugar





Black pepper to taste





1 pinch Cayenne pepper





1 Box Creamettes庐 Macaroni





1/3 stick butter





Blend 1 can of evaporated milk with 1 large egg in a bowl and let set.





Boil macaroni for 10 minutes in water with teaspoon of oil.(so it won't stick!)





Mix macaroni with pepper, sugar, and cayenne.


Melt 1/3 stick of butter and put in bottom of casserole dish.


Layer macaroni, sharp cheddar, mild, cheddar, Velveeta庐 and then pour milk and egg mixture over casserole.


Bake in oven at 350 degrees F. until bubbling brown tips. VERY IMPORTANT!


Let stand for 40 minutes before serving.


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Cheesy Macaroni and Cheese:





1戮 hours 30 min prep


6-8 servings





1 (16 ounce) box macaroni


2 cups finely shredded monterey jack cheese


2 cups finely shredded mozzarella cheese


2 cups finely shredded cheddar cheese


1 (7 ounce) package Velveeta cheese


1/2 cup butter or margarine


1 quart half-and-half


2 eggs, beaten


1 1/2 cups milk


pepper





#1 Cook pasta to box directions.


#2 melt butter.


#3 in a large bowl add pasta,melted butter,monterey jack,mozarella, stir well to combine.


#4 add mixture to a large deep casserole 13x9x4.


#5 cube velvetta, push the velvetta down into pasta mixture (do it evenly).


#6 add eggs to 1 1/2 cups of milk and pour evenly over pasta.


#7 slowly pour half and half over the pasta (you may not need the whole qt).


#8 top with 2 cups of the cheddar.


#9 bake in preheated oven at 350 until brown and bubbly (about an hour or so) put a cookie sheet under casserole dish in case it cooks over.


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This is now my all-time favorite


Mac 'N Cheese with Bacon and Cheese Recipe courtesy Tyler Florence





Kosher salt


1 pound elbow macaroni


4 cups milk


2 or 3 sprigs thyme


4 cloves garlic, smashed and divided


3 tablespoons unsalted butter


3 tablespoons all-purpose flour


5 1/2 cups shredded sharp white Cheddar


Freshly ground black pepper


1/4 cup chopped flat-leaf parsley


4 slices bacon, cut crosswise into thin strips


1 large onion, diced


2 garlic cloves, smashed


Leaves from 1/4 bunch fresh thyme





Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.


Preheat the oven to 400 degrees F.





In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.





While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.





To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.


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And this one too-- got to try them all~~~





Four Cheese Macaroni





INGREDIENTS





1 tablespoon vegetable oil


1 (16 ounce) package elbow macaroni


9 tablespoons butter


1/2 cup shredded Muenster cheese


1/2 cup shredded Cheddar cheese


1/2 cup shredded sharp Cheddar cheese


1/2 cup shredded Monterey Jack cheese


1 1/2 cups half-and-half


8 ounces cubed processed cheese food


2 eggs, beaten


1/4 teaspoon salt


1/8 teaspoon ground black pepper





DIRECTIONS





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.





In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.





In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.





Preheat oven to 350 degrees F (175 degrees C).





Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly
I'm not sure you can beat the mac %26amp; cheese I made last night for dinner (and had some more tonight).





Cook and drain a pound of medium shells or elbow macaroni to al dente (the minimum cooking time shown on your package). Meanwhile, make a medium white sauce ( 3 Tbs. butter, 3 Tbs. flour, then 2 cups milk) and add sauted onion, 1 tsp. dry mustard and 1 tsp. paprika, then about a pound of sharp cheddar cheese cubes and stir til melted. Combine with drained pasta and put in 2 1/2 quart casserole. Sprinkle with bread crumbs. Bake in 325 F oven for 30 to 45 minutes until top is browned.





To make the sauce: I saute the onion in the butter before adding the flour, then combine that well and form a roux. Add the milk and bring to a boil. Let boil for a minute so the flour cooks, then add the rest of the sauce ingredients.
Oprah has said that Patti LaBelle's recipe for mac and cheese made her cry bc it was so good. I use it whenever I need a dish to take somewhere and I always get great compliments. It was demanded for Thanksgiving this year and I was told I had to be on time with it bc nobody wants to miss out








http://www.oprah.com/recipe/food/recipes鈥?/a>
cook macaroni


and handful of shredded cheese


and a tablespoon of ranch





it's really good!