What is a good recipe for Baked Macaroni and Cheese?

I need a good easy recipe for baked macaroni and cheese with no pepper. Just want it really cheesy.What is a good recipe for Baked Macaroni and Cheese?
Baked Macaroni And Cheese Recipe


American Comfort Food


Preparation time: 20 minutes. Serves 4-6





Ingredients:


8 ounces of Elbow macaroni


4 tablespoons of butter


4 tablespoons of flour


1/2 teaspoon dry mustard (optional)


1 teaspoon salt or to taste


1/2 teaspoon white pepper


3 cups of milk ( or cream )


1/4 teaspoon of Tabasco (optional - goooood)


2 cups ( 8 ounces ) of good quality sharp cheddar cheese, shredded


Bread crumbs as needed


Dash of Paprika (another option)








Instructions:


Cook macaroni according to package directions; rinse with cold water, drain and set aside


Melt butter in a sauce pan


Add flour mixed with salt, pepper and dry mustard and bland well with a whisk until smooth and bubbly


Gradually stir in milk ( or cream ) and stir until thick and smooth


Add Tabasco to taste and correct salt and pepper if needed


Remove from heat


In a large bowl, mix the macaroni with the cheese and then combine with the sauce


Pour into a buttered baking dish and sprinkle with bread crumbs and papkrika (if desired)


Bake at 350 degrees F until hot and bubbling (about 30 minutes) or until the top is golden brownWhat is a good recipe for Baked Macaroni and Cheese?
Macaroni and Cheese


Prep: 25 minutes


Bake: 25 minutes





Ingredients


2 cups dried elbow macaroni (8 ounces)


1/2 cup chopped onion (1 medium)


2 tablespoons butter or margarine


2 tablespoons all-purpose flour


2-1/2 cups milk


1-1/2 cups shredded cheddar cheese (6 ounces)


1-1/2 cups shredded American cheese (6 ounces)





Directions


1. Cook macaroni according to package directions. Drain; set aside.





2. Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2-quart casserole.





3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving.





4. Makes 4 servings





5. Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups. After draining macaroni, immediately return macaroni to the saucepan. Pour cheese sauce over macaroni; stir to coat macaroni with sauce. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.
Make a thick belchamel sauce by adding a lot cheese to the sauce.Fill dish with layer of egg and pasta.Spread a layer of sauce over it.Another layer of pasta and egg and so on...Lots of cheese on top
I hope this answer is not too annoying because I do a lot of my cooking by ';eye'; and ';taste'; but I do make a killer mac and cheese and we all LOVE cheesy in this house.


I take a medium sauce pan and pour milk into it about halfway up. then start to warm it up as I sprinkle flour into the milk...approx 4-5 tablespoons. wisk as it's heating. once the flour is mixed in well I add about a stick of butter and really get it heated and ';lightly'; boiling stiring constantly. if you want it thicker you can mix a little flour in with cold milk and pour that in as you would to make gravy. At this point I usually add a little mustard (dry or brown depending on what I have and a little dash of garlic powder) then i throw in tons of shredded cheese. I use probably a whole bag plus...throw in the one bag...melt while stirring. if it seems too thick add a little milk at a time. pour over elbow macaroni (cooked and drained) for this amount of sauce i use less than a pound because we love it juicy and cheesy. then sprinkle with more cheese and seasoned breadcrumbs if you like them and bake on 375 just til it browns a little on top. Incredible. think i'll make it tonight. ; )
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 greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.


Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
This is Patti LaBelle's recipe and it is... by far... the VERY BEST macaroni and cheese that my family and friends have ever tasted!





Patti LaBelle's Macaroni %26amp; Cheese Recipe





Your Ingredients:





1-tbsp vegetable oil


1-pound elbow macaroni


8-tbsp (1 stick) plus 1-tbsp butter


1/2-cup (2-ounces) shredded Muenster cheese


1/2-cup (2-ounces) shredded mild Cheddar cheese


1/2-cup (2-ounces) shredded sharp Cheddar cheese


1/2-cup (2-ounces) shredded Monterey Jack


2-cups half-and-half


1-cup (8 ounces) Velveeta, cut into small cubes


2 large eggs, lightly beaten


1/4-tsp seasoned salt


1/8-tsp freshly ground black pepper





PREHEAT the oven to 350藲F.





LIGHTLY butter a deep 2-1/2 quart casserole.





BRING a large pot of salted water to a boil over high heat.





ADD the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. DO NOT overcook.





DRAIN well and return to cooking pot.





IN a small saucepan, melt eight tablespoons of the butter and stir into the macaroni.





IN a large bowl, combine the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. Blend well and set aside.





TO the macaroni, add the half-and-half, 1-1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs.





SEASON the mixture with salt and pepper and blend ingredients until well combined.





TRANSFER macaroni to the buttered casserole and sprinkle with the remaining 1/2-cup of shredded cheese. Dot with the remaining one tablespoon of butter.





BAKE until it鈥檚 bubbling around the edges, about 35-minutes.





Always Enjoy!





YourSmilingChef


http://www.yoursmilingchef.com
In a saucepan over low heat melt 1 tablespoon of butter. Add 2 tablespoons of flour and stir for about 2 minutes. Add 1/2 cup milk and a pinch of salt. When slightly warm, add 1 cup shredded sharp cheddar cheese. Stir often until melted.





At the same time, make about half a box of elbow macaroni or any type of pasta that you want, cook to al dente.





When the cheese is melted, take it off the heat. The important thing is to be sure that you use a low heat.





When the pasta is done, drain and add to a well-greased baking dish. Pour the cheese sauce over the pasta, stir to make sure the pasta is coated then bake in an 350 oven for about 20-25 minutes.





If you want a crusty topping you can add some breadcrumbs to the top before baking.
Southern Macaroni and Cheese





A crispy cracker layer tops of this creamy macaroni and cheese.





Ingredients


8 oz. elbow macaroni, cooked


8 oz. cheddar or Colby cheese, shredded


1/4 - 1/2 C. butter, melted


Saltine crackers


2/3 C. milk


Salt and pepper





Directions


Spray a flat bottomed casserole dish with vegetable spray. Put half of the macaroni in the dish, top with half of the shredded cheese. Sprinkle with salt and pepper. Repeat. Mix the melted butter and enough crushed saltines to absorb the butter, together. Spread on top of cheese layer. Pour milk slowly over all. Bake at 350F for 30-40 minutes or until milk is no longer liquid. Let set for about 10 minutes before serving