I need a good macaroni and cheese recipe.....?

Ive never made it before and I want 2 try it out...Can anybody help me?I need a good macaroni and cheese recipe.....?
There are literally hundreds of variations for a mac and cheese recipe but here is the recipe for the classic version.


YOU WON'T BE DISAPPOINTED.


Enjoy!





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 brownI need a good macaroni and cheese recipe.....?
';Easy Baked Macaroni %26amp; Cheese';





1 lb. box Elbow Macaroni


1/2 lb. American Cheese,Deli sliced,more if you like it really cheesy


1 1/2 cups Milk


1/2 stick Margarine,sliced





1.Preheat oven to 350* %26amp; spray a 9x 13 baking dish with non-stick cooking spray.





2.Cook macaroni : 4 qts.Water %26amp; 2 tsp.Salt for 8 mins. drain well.





3.Place cooked macaroni in baking dish.





4.Layer ';All'; the cheese slices over top of macaroni.





5.Pour milk over everything, you might need a little more later.





6.Slice margarine %26amp; place all over top.





7.Cover with foil tightly. %26amp; Bake for 45 mins. Then remove foil %26amp; stir well. If too dry add a little more milk to make creamy.You want your macaroni %26amp; cheese to be creamy.





8.If to dry add more milk to make creamy or if to soupy just bake Uncovered until it becomes creamy,stirring ocassionally until nice %26amp; creamy.
If you're going to make it, make the BEST !!





Mike's Quick Lunch World-Famous Macaroni and Cheese By The Canadian Living Test Kitchen


Servings: 6 to 8


Ingredients:


2 tbsp vegetable oil


2 stalks celery, diced


1 onion, chopped


Half sweet green pepper, diced


2 tsp (10 mL) dried basil


1/2 cup (125 mL) tomato paste


2 cans (28 oz/796 mL each) plum tomatoes, chopped


1 can (28 ounces/796 mL) crushed tomatoes


1/2 tsp (2 mL) each salt and pepper


6 cups (1.5 L) medium pasta shells (about 1 lb/500 g)


9 slices process Cheddar cheese


9 slices process mozzarella cheese or Swiss cheese


Preparation:


Preheat oven to 425掳F (220掳C).


In large Dutch oven, heat vegetable oil over medium heat; cook celery, onion, green pepper and basil, stirring occasionally, until vegetables are softened, about 8 minutes.


Add tomato paste; cook for 5 minutes, stirring occasionally. Add plum and crushed tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 2 hours.


Uncover and simmer for 1 hour or until sauce holds ripple when pushed. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)


In large pot of boiling salted water, cook pasta shells until tender but firm, about 8 minutes. Drain and return pasta to pot. Add 2 cups (500 mL) of the tomato sauce; toss to coat.


Ladle 1-1/2 cups (375 mL) more sauce into 13-x 9-inch (3 L) glass baking dish; spread half of the pasta over top. Repeat layers once; top with 1 cup (250 mL) more sauce. (Make-ahead: Cover and refrigerate for up to 1 day; uncover and heat in 350掳F (180掳C) oven until heated through, about 40 minutes.) Reserve remaining sauce for another use.


Overlapping slightly, arrange Cheddar and mozzarella cheese evenly over top; bake in oven until cheese is melted, about 5 minutes.
MACARONI AND CHEESE SOUTHERN STYLE





7 tbsp. unsalted butter


1/4 c. plus 2 tablespoons all-purpose flour


4 c. milk


1-1/2 tsp. dry mustard


1/8 tsp. cayenne pepper, or to taste


1 lb. elbow macaroni


3 c. coarsely grated extra-sharp Cheddar cheese (about 12 ounces)


1-1/3 cups freshly grated Parmesan cheese (about 4 ounces)


1 c. fresh bread crumbs





Preheat oven to 350 F. and butter a 3-4-quart gratin dish or other shallow baking dish. In a heavy saucepan, melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes. In a kettle of salted boiling water, cook macaroni until just al dente (about 7 minutes) and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish. In a small bowl, stir together breadcrumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1-tablespoon butter into bits and scatter over topping. Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.
******TEXAS RANCH HOUSE MAC 'N CHEESE





1 1/2 c. elbow macaroni


4 tbsp. butter, divided


1/4 c. all purpose flour


3 c. milk


1 tsp. dry mustard


3/4 tsp. salt


1/4 tsp. freshly ground pepper


1 1/2 c. shredded sharp cheddar cheese


1/4 c. freshly grated Parmesan cheese


1/3 c. plain dry bread crumbs





Preheat oven to 375 degrees. Cook macaroni in boiling salted water in large saucepan just until tender, about 8 minutes. Drain and rinse under cold water.


Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually whisk in milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove from heat and whip in cheeses until melted and smooth. Stir in drained macaroni. Pour into shallow 2 quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes.





Makes 8 servings.
Macaroni and Velveta, or shells, or any pasta. Actually the recipe sounds really good too!!!!!!!!!!!!
INGREDIENTS


8 ounces macaroni


2 cups shredded sharp Cheddar cheese


1/2 cup grated Parmesan cheese


3 cups milk


1/4 cup butter


2 1/2 tablespoons all-purpose flour


2 tablespoons butter


1/2 cup bread crumbs


1 pinch paprika











DIRECTIONS


Cook macaroni according to the package directions. Drain.


In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.


Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.


Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve
Three Cheese Macaroni


1 cup sharp cheddar cheese grated


1 cup Medium Cheddar cheese grated,


1 cup Jalepeno Jack Cheese


1 cup Mozzerella grated.


1 16 oz container sour cream


1 pint of half and half


1 box twisty macaroni





Cook macaroni according to directions. Drain well


Spray a large baking dish with pam and mix all ingredients


and mix well and put in dish. Bake at 350 degrees until brown on top.
Just get a box of macaroni and cheese like Kraft and put in a chunk of Velveeta that you have cut up, like 1/2 pound which is 1/4 of a 2 pound box. The Velveeta makes it so much better.


But if you want to not use box mix:


Cook 2 cups of elbow macaroni.


Melt 1 pound of Velveeta cheese by cutting it up, put in a glass bowl and microwave till it is melted, stirring it every 30 seconds. Add milk a little at a time, stirring till it is a semi-liquid, like 1/2 cup of milk, though don't add it all at once, gradually.


Mix the cheese mixture into the cooked and drained macaroni.


MMMMMMM nice and cheesy!
try velveta, like i think theres a recipe on the side or something. it makes yummy mac and cheese
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36316,00.html





I cooked this not to along ago and it blew me away its the best homemade mac and cheese recipe out. But its by paula deen so of course its fantastic :)
KRAFT
This is how I do it.


Ingredients:


1 can V-8 (diet coke size not the small one)


1 bag macaroni shells


1 1-lb block of cheddar cheese


1 medium size onion





Boil macaroni shells until done. While boiling, cut up one onion into rings and grate the cheese. When the macaroni is cooked, alternate placing the macaroni, grated cheese, and the onion rings into a casserole dish. When you have finished with that, pour the can of V-8 over the whole thing and bake at 350 for about 30 minutes or until the cheese is thoroughly melted. Salt to taste.