I need a macaroni and cheese recipe?

I want to make mac %26amp; cheese for dinner tonight, and I need a recipe! Not the kind you bake in the oven. I have noodles and cheese, what else do I need and how do I make it?I need a macaroni and cheese recipe?
Cook the noodles according to the package. For the cheese melt with a little milk and then mix together. Season with salt and pepper.I need a macaroni and cheese recipe?
NGREDIENTS





* 3 cups water


* 1/2 teaspoon salt


* 8 ounces seashell pasta


* 1 cup whole milk


* 4 cups shredded Cheddar cheese


* 1 cup shredded Parmesan cheese


* 1/4 teaspoon ground black pepper


* 1 teaspoon Dijon mustard (optional)








DIRECTIONS





1. Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.


2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.





I found this on ALL RECIPES.


It's called Best One Pot Cheese and Macaroni
You do NOT have to bake this. Once you mix it all together, you can serve it right then. Some people like a crust on theirs, so they bake it.








Basic Real Macaroni %26amp; Cheese





½ cup heavy cream


½ cup milk


3 Tbsp butter


2 Tbsp flour


1 lb. macaroni, boiled al dente, according to pkg. directions


1½ c ups yellow cheddar cheese, shredded


1½ cups Muenster cheese, shredded





Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni. Serve as-is, or place in a buttered casserole dish. Place in 350°F oven until slightly brown and bubbly on top -- 25-30 minutes.
BAKED VELVEETA MACARONI AND CHEESE


WITH BROCCOLI





1 1/2 lbs. elbow macaroni (optional)


3/4 stick butter (butter)


1 1/4 c. milk


1 lg. block Velveeta


1 pkg. broccoli in cheese sauce


1 pkg. frozen chopped broccoli





Cook macaroni. Cook broccoli with cheese sauce and plain broccoli. Cut Velveeta in cubes. Mix all ingredients and bake at 350 degrees for 20 minutes. Take out and stir then bake for another 20 minutes. You can also add bread crumbs on the top for last 20 minutes. Sauce thickens as it cools.





I wouldn't put broccoli in it though, that's nasty
Turn water in pan on high





when water starts boiling put pasta in





turn stove down to medium





set timer for 10 minutes





when time is up strain the contents in a strainer





put cheese packet in or regular cheese





put 1/2 to 1 cup of milk in





put how much butter you normally put ona slice of bread in the


mix





stir





enjoy





=]





hope this helps
cook the mac.


shred or chop up your cheese


prepare can of condensed cream of mushroom mixing it with a can of milk (or any other cream soup) when that is hot not boiling. mix in the cheese till melted.


and serve.





I usually bake this for 20 minutes at 350 but it is not necessary.
We make ours by boiling the noodles and then draining most of the excess water. Then add velveeta stirring often. If you have other cheese you will probably need to add milk also. Don't drain all of the water or it will stick to bottom of your kettle.
http://www.eatingwell.com/recipes/nobake…





You can revise this recipe however you want also. So have fun!


:) Enjoy!
Unless it's velveeta cheese you're probably gonna need to bake it. There's a simple recipie on the back of the 4 cheese blend of Kraft shredded cheese, it's quick too.
http://www.bbc.co.uk/food/recipes/databa…
http://southernfood.about.com/od/macaron…
get KD!
INGREDIENTS


dry elbow macaroni or shells





sharp cheddar cheese





sour cream or light sour cream





salt to taste





Optional : steamed broccoli





INSTRUCTIONS


Cook and drain the elbows/shells. Put the cooked pasta back in the pot, and the pot back on the stovetop–burner off.


Put a nice heap of shredded cheddar into the pot. Mix with pasta until fairly melted. (usually no need to turn the burner back on, but if the cheese isn’t melting quickly enough, you can turn the burner on low.)


Drop a large dollop of sour cream into the pasta and mix again until the melted cheese and sour cream are blended.


Unlike boxed mac %26amp; cheese where the “cheese” flavoring kind of sticks to the macaroni and there is no “sauce” to speak of, the cheese/sour cream in this recipe should make a thick and creamy sauce like many baked versions. If the mixture only covers the pasta and isn’t “saucy”, add more sour cream.


Add salt to taste. Depending on how sharp and distinct the cheddar is, you may have to add more salt to bring out the flavors.


Give it a taste. If the mac %26amp; cheese is not cheesy enough for your liking, add more cheddar. If it’s not creamy enough for your liking, add more sour cream. After making it a couple of times, the balance between the ingredients will be second nature.


Note: if you are using shells, you will likely need to use bigger portions of cheese and sour cream so it can “fill” the shells with scrumptious sauce.


Somewhat Healthy Option–obviously, you can use light sour cream to make this dish healthier, but if you want another healthy kick, add cooked broccoli. Steam the broccoli, chop it into small florets, and mix right into the finished mac %26amp; cheese. Mmmm..





BUT...I really recommend making a baked Mac %26amp; Cheese.... it may be fattening but its worth it because its so good, and its okay to cheat every now and again!
Search the internet for a recipe. Not that hard to do.