I need a really good baked Macaroni and Cheese recipe?

I know theres a really good baked mac n cheese recipe that has velveeta, cheddar, colby n jack sour cream, etc anyone know it?I need a really good baked Macaroni and Cheese recipe?
i always start with a white sauce made from milk and corn starch. after it thickens slightly i add my cheeses and salt, pepper, garlic and paprika. then add the slightly undercooked pasta and put it back in the oven with more cheese on top.I need a really good baked Macaroni and Cheese recipe?
The Ultimate Lady's Cheesy Mac and Cheese








2 cups dried elbow macaroni (4 cups cooked)


1/3 cup grated Cheddar


1/3 cup grated Swiss


1/3 cup grated Jack


1/3 cup grated colby


1/3 cup grated Muenster


1/3 cup grated Gouda


1/2 cup sour cream


4 tablespoons butter, cut into pieces


6 eggs


1/2 teaspoon salt


1/2 teaspoon pepper


1 cup milk


Nonstick spray


Preheat oven to 350 degrees F.





In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
I don't know of that recipe but I have my own that is a really big hit with the family. I actually got the recipe off of a box of pasta a long time ago.





Ingredients





1 stick of butter





4 cups of shredded sharp cheddar





5 cups of milk





4 cups macaroni elbows





Flour





Salt and pepper








boil macaroni elbows until done and drain and put into a 9x13 casserole dish and set aside. In the pot that you boiled the noodles in melt the entire stick of butter slowly and add flour to thicken and make a rue and add the milk to it and stir and cook mixture until it thickens and gets bubbly and be sure to keep a close eye on it and stir once in a while. While that is cooking preheat the oven to 350 degrees. Once the milk mixture thickens and starts to bubble remove from the heat and stir in the shredded sharp cheddar until well blended together and then pour the sauce over the macaroni elbows in the pan and stir the sauce into the noodles a little bit and put into the oven and bake for 30 minutes or until bubbly.





Enjoy!!





This recipe can easily be cut in half as well.
Baked Macaroni %26amp; Cheese





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


2 cups white sauce** (recipe below)


2 c ups yellow cheddar


2 cups Muenster cheese





Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.





**White Sauce:


1 cup heavy cream


1 cup milk


4 Tbsp butter


3 Tbsp flour





Heat the milk and cream together almost to a boil. Melt butter in 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.


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Miami Macaroni and Wisconsin Cheese





Ingredients:





2 cups pancetta in 1/4'; dice


3/4 loaf of 12'; x 2'; baguette (dry)


8 ounces unsalted butter


1 1/2 pound rotelli (corkscrew) pasta


1 1/2 quart (6 cups) heavy cream


2 1/2 cups milk


8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided


12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4'; cubes and chilled


salt to taste


pepper to taste





Preparation:





Preheat oven to 375 degrees F.





Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.





Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.





In a large saut茅 pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.





Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.





Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.





Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.





Butter twelve 5- to 6-ounce individual casserole dishes (or one 12'; x 18'; casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.





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THE BEST MAC %26amp; CHEESE





16 ounces macaroni (uncooked)


1/2 cup margarine or butter


1/2 cup all-purpose flour


4 cups milk


14 ounces Velveeta cheese, cut into chunks


salt and pepper


8 slices Velveeta cheese





Preheat oven to 350 degrees.


Cook macaroni according to directions and drain.


Melt margarine in a large saucepan.


Add flour and whisk together.


Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.


Stir constantly.


Add chunks of Velveeta and allow to melt.


Salt and pepper to taste.


Pour macaroni into a 13x9 oblong baking dish.


Pour sauce over macaroni.


Bake in the oven for 20 minutes, then put extra slices of cheese on top.


Bake for another 5 minutes until cheese melts.


Allow to cool for a few minutes, then serve
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.





OR





8 ounces elbow macaroni


3 quarts boiling water


3 tsp salt


2 Tbl butter


2 Tbl flour


1 cup evaporated milk


1 cup water


1 egg, beaten


1 tsp salt


1/2 pound sharp cheese, grated





Drop macaroni into rapidly boiling water, add the 3 tsp salt and cook 10-14 minutes or until tender. Turn into colander to drain. Run hot water through to rinse well.





Melt butter, blend in flour, and add milk and water. Stir over direct heat until sauce boils and thickens. Then stir in egg, salt and grated cheese, and stir until cheese is melted. Arrange macaroni and cheese sauce in layers in a buttered casserole, and bake in a moderate oven (400掳F) until toasted on top, 10 to 15 minutes.





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Go to www.cooks.com and use their search box. List the title of the recipe and the ingredients you want in it, like you did here. If they have one -- or anything close -- you'll find it. This is a recipe-sharing site, so the recipes are from real people who cook at home and want to share their best recipes.
nope but I have a wonderful corny mac recipe I LOVE it's 2 cans reg corn 2 cans cream corn half cup milk 2 c velvetta cubed stir it up bake it love it!
Search Patti Labell's Over the Rainbow baked Mac n Cheese. It is so gooood. It's the best I've ever had even my own pales in comparison