Looking for a recipe for macaroni and cheese.?

I found a great recipe in one of those woman's magazines and my husband accidentally shredded it! All I remember is the article the recipe was in was about an African American family having a family reunion. It called for 2 oz. of mozzarella, 6 oz. of American and 6 oz. of cheddar. It was topped with 'rich' crackers (I use Ritz) My son made it the only time before the recipe was destroyed, so I don't know the amounts of the other ingredients. If you have this recipe, I'd greatly appreciate it. I haven't been able to find one that compares to this day.Looking for a recipe for macaroni and cheese.?
Hello. I don't have that recipe for you, BUT I found a fabulous easy recipe at About.com. It's such an EASY recipe yet tastes soo good. Go to about.com, search up mac and cheese recipes on the Southern comfort food section with a woman by the name of Diane Hattaray (incorrectly spelled but close). It's easy, tasty, and it'll get kudos for you. Good luck.Looking for a recipe for macaroni and cheese.?
Keep it simple


Mac %26amp; Cheese





Ingredients:


5 C Lrg. Elbow Macaroni


1/2 lb. Sharp Cheddar Cheese, grated


1/2 lb. Longhorn Cheddar Cheese, grated


1/2 lb. Mexican Ranchero Cheese, crumbled


1 C Milk


1 1/2 C Crumbled Cheeto鈥檚





Cook the Mac al dente, not quite done


Combine all the Cheeses


Layer Cheese and Mac


Pour in the Milk


Top with Cheeto鈥檚


Bake 45 min. @ 350
tablespoons butter, plus 2 tablespoons, plus 1 tablespoon


4 tablespoons flour


2 cups half and half


3/4 teaspoon salt


1/4 teaspoon ground white pepper


1/4 teaspoon Emeril's Red Hot Sauce


8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)


1 pound elbow macaroni


1/2 teaspoon minced garlic


4 ounces grated cheddar cheese


4 ounces grated fontina cheese


4 ounces grated gruyere cheese


1/4 cup fresh bread crumbs


1/2 teaspoon Essence or Creole Seasoning





In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.


Preheat the oven to 350 degrees F.


Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.


Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.


In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.


Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.


Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
its not the exact one you are looking for but this one is awesome!





INGREDIENTS


2 pounds elbow macaroni


10 ounces shredded Swiss cheese


10 ounces shredded mozzarella cheese


10 ounces shredded Cheddar cheese


1/4 cup butter


1/2 cup milk


salt to taste


1/8 teaspoon onion powder


1 pinch garlic powder


1/4 teaspoon dried parsley


3 tablespoons margarine


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


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.


In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.


Bake in preheated oven 50 to 60 minutes, or until top is crunchy.
Here is my easy Mac and Cheese recipe





2 cups macaroni


2 cups milk


3 tablespoons flour


1 stick butter


1\4 cup of finely chopped onion


Parmesan Cheese ?


Salt and pepper to taste





Ok, cook the macaroni until a la dente and wash off with cold water and strain.


Using a heavy bottomed pot, melt butter and add flour to make a rue,cook until bubbly and LIGHT BROWN.


Add small parts of the milk and stir on low heat until it thickens than add more milk and slowly cook until the white sauce is thick enough to coat a spoon You may need more or less milk .Add salt and pepper to taste.Spray a casserole dish with cooking spray and sprinkle some of the onions on the bottom and add 1\3 of the macaroni, spinkle with lots of parmesan cheese repeat the layers until 1 inch from the top, add more parmesan on top and bake until golden brown. If you like a more yellow colour stir a little turmeric in the white sauce and if you like you can add different cheeses {try it first with just parmesan my favorite} and of course you can add mushrooms,cooked bacon,spinach really any thing you like BUT the parmesan cheese is the key.
I think your last sentence says it all and answers your question!


As a trained culinary chef it doesn't sound very appealing to me!