I am looking for a GOOD homemade macaroni and cheese recipe!?

A casserole type that you finish off with baking. Thanks!I am looking for a GOOD homemade macaroni and cheese recipe!?
Baked Mac %26amp; Cheese





1/2 pound elbow macaroni


3 tablespoons butter


3 tablespoons flour


1 tablespoon powdered mustard


3 cups milk


1/2 cup yellow onion, finely diced


1 bay leaf


1/2 teaspoon paprika


1 large egg


12 ounces sharp cheddar, shredded


1 teaspoon kosher salt


Fresh black pepper


Topping:


3 tablespoons butter


1 cup panko bread crumbs





Preheat oven to 350 degrees F.


In a large pot of boiling, salted water cook the pasta to al dente.


While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.


Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.


Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.I am looking for a GOOD homemade macaroni and cheese recipe!?
Try this one by Barefoot Contessa


http://www.foodnetwork.com/food/recipes/鈥?/a>
EASY, NO-BRAINER, MAC %26amp; CHEESE CASSEROLE





Cook 1 lb elbow macaroni, drain well.


Grate 1 lb sharp cheddar cheese.


In bowl, beat 2 large eggs or 3 medium eggs. Add 1 can Pet Evaporated Milk and 1 cup regular milk to the eggs. Add 1/2 t. each salt and pepper (I like more pepper).


In a buttered casserole dish, like a lasagna pan, toss the cheese with the macaroni.


Pour the milk/egg mixtureover. Lightly stir.


Sprinkle some more cheese on top.


Top with bits of butter.


Bake in preheated 400' oven until the cheese starts to brown.


Take out of oven and let come to warm or room temperature.





This is AWESOME reheated.


Slice the cold mac %26amp; cheese into 1'; slices. Brown slowly in melted butter in skillet until golden brown. Turn over and brown other side.


This will make you want eat this the rest of your life!


I make a couple of these and freeze sliced portions in ziploc freezer bags.





A GREAT SOUTHERN COMFORT FOOD!!!
Mary's Macaroni %26amp; Cheese





1 pkg. (16 oz.) elbow macaroni, uncooked





1/4 cup (1/2 stick) butter or margarine





1 egg





2-1/2 cups milk





1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided





2 cups KRAFT Shredded Cheddar Cheese, divided





paprika








PREHEAT oven to 350掳F. Cook macaroni as directed on pkg. Meanwhile, cut butter into small pieces; place in bottom of 13x9-inch baking dish.





BEAT egg and milk with wire whisk until well blended; set aside. Drain macaroni. Spoon half of the macaroni over butter in baking dish; sprinkle with 1 cup each of the VELVEETA and Cheddar cheese. Add half of the egg mixture. Repeat layers of macaroni, VELVEETA, Cheddar cheese and egg mixture. Sprinkle lightly with paprika.





BAKE 15 min. Remove from oven; stir until well blended. Bake an additional 15 min. or macaroni mixture is until heated through and top is golden brown.
I have found that trying different cheeses can make a world of difference in such a simple dish as will mixing different types of cheese together.All in all it's trial and error.Most box Macaroni %26amp; Cheese dinners are heavy on cheddar cheese and for a lot of people thats all they know. Also you can try different types of pasta in the recipie for a added twist.Another thing most supermarkets sell bags of different cheese blends ';Sargento'; SIX (6) Cheese italian blend is a personal favorite for all types of dishes from mac and cheese to nachos and they also offer a taco cheese blend to give your dish a little south of the border taste.One more thing cook the pasta in salt water with a little vegtable oil in the water to keep the pasta from sticking together and make sure you rinse it THOROUGHLY with HOT water after you finish cooking it to remove any salt or oil residue and only cook it to the package directions for ';AL DENTE'; that way you will have a nice firm pasta to put your cheese onto as nothing is worse than sloppy soft pasta before you put the cheese on it as the cheese will soften it somewhat.I also recomend serving warm bread or rolls with the dish and if you are going to do the mexican cheese recipie then you should place fresh white corn or nacho chips around the outer edge of the serving dish for a added kick with a bowl of salsa heated or cold on the side for dipping.
http://recipe.com/





try that
Southern Style Macaroni and Cheese





Ingredients: *Elbow Macaroni (1lb)


*Shredded Cheese (four cheeses-Mexican style)


*Shredded Cheese Sharp Cheddar


*9 cubes of block cheese (can use Velveeta)


*Heavy Whipping Cream (1pt or 2 cups) (Can


use half and half or Light Whipping Cream


instead) in milk section of grocery store


*2 Large Eggs, beaten


*salt and pepper


* 1/4 tablespoon vegetable oil


*1 1/2 sticks of butter (use BUTTER- not


Margarine)





Butter a 2 1/2 quart casserole dish (or a lasagna dish is fine)


Directions:


Preheat oven to 350 F


Bring the 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 over cook. Drain well, Return to the cooking pot.


In a small saucepan, melt one stick of butter. Stir it into the macaroni.


To the macaroni, add the heavy whipping cream, add half of the cheeses, the cheese cubes, and the two beaten eggs. Season well with salt and pepper. Transfer the mixture to the buttered casserole dish. Sprinkle the remaining cheese on top and put cuts of the remaining butter scattered on top as well.


Bake until it bubbles around the edges, and you can stick a toothpick or fork in the middle and it's more solid than liquidy.
try this, it is a Australian recipe


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 cheeses