The best recipe for macaroni and cheese?

Does anyone have a favorite recipe for macaroni and cheese?The best recipe for macaroni and cheese?
try it the Australian way, I received the BEST for this





Mac and Cheese Australian style?


try this, it is from a great Australian chef





Macaroni Cheese


Anthony Telford 04/07/07





4-6 serves





Ingredients


500g elbow macaroni


Olive oil spray


80g butter


80g plain flour


1 litre milk


2 teaspoons mustard (powdered or jar)


pinch nutmeg, grated or ground


Salt and pepper to taste


1 cup good parmesan cheese


1 cup good cheddar, grated


1 cup breadcrumbs and extra grated parmesan cheese to top








Method


Prepare a large ovenproof dish by spraying lightly with oil. Pre-heat oven to 180潞C.





Cook the pasta according to the instructions on the packet, cool and set aside.





In a saucepan, melt the butter and add the flour. Cook over a low to medium heat until the flour takes on a sandy colour. Remove from the heat and add all the milk in one batch. Return to a medium heat and use a whisk to stir whilst bringing back to the boil. Simmer for 2 minutes once to the boil and stir in the mustard, nutmeg and salt and pepper.





Remove from the heat and stir in the two cheesesThe best recipe for macaroni and cheese?
Here's my recipe for mac and cheese- southern style that's baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 minutes. Check the mac and cheese to see if it's done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.
Yield: 1 Servings


陆 pounds Macaroni


1 teaspoon Butter; melted


1 Eggs; beaten


1 teaspoon Salt


1 teaspoon Dry mustard


1 cup Milk


3 cup Sharp cheese; grated





Boil macaroni and drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tbsp. hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese. Bake at 350~ for about 45 minutes or until custard is set and top is crusty.
this one is awesome... a lil expensive to make.. but well worth it





Mac and Cheese Carbonara Recipe courtesy Bobby Flay








1 tablespoon olive oil


1-inch thick piece pancetta, cut into small dice


3 cloves garlic, finely chopped


3 tablespoons all-purpose flour


6 to 7 cups whole milk, heated


4 large egg yolks, lightly whisked


2 teaspoons finely chopped fresh thyme leaves


1 teaspoon cayenne pepper


2 cups freshly grated Asiago cheese, plus more for the top


1 1/2 cups Irish white Cheddar, plus more for the top


1 1/2 cups Mountain Valley Cheddar, plus more for the top


1 cup grated Fontina cheese, plus more for the top


1/2 cup freshly grated Parmigiano Reggiano, plus more for the top


Salt and freshly ground black pepper


1 pound elbow macaroni, cooked just under al dente


1/2 cup coarsely chopped flat-leaf parsley





Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.


Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.





Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.





Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.








Recipe Summary


Difficulty: Medium


Prep Time: 30 minutes


Inactive Prep Time: 10 minutes


Cook Time: 30 minutes


Yield: 4 to 6 servings
yes add cream of mushroom soup makes it creamier
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





1. 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.


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


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


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


5. 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.


6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
kraft dinner s the best but homemade :


cook noodles lik half way done not all the way


place in baking pan an add your cheese an pepper or w/e you want.


bake until cheese melts an noodles are soft


bonapetite. : )


its relly good my friend makes itt tastes really really good
The back of the Muller's macaroni box. My Mom has made that for many years and everyone that eats it says it is the best they ever tasted. She always said she just used the recipe from the back of the Muller's box.





It is a very old recipe maybe still on the back of the box?





It is very good, it uses strong cheese.