Need a good macaroni and cheese recipe? (one YOU have made and like)?

Please dont just search for one and paste it here, Id like something you can personally recomend.





I hate the kraft stuff from the box, and yet velveeta I find far to cheesey. I tried to use velveeta cheese to make some home made baked mac and cheese and it was just way to much cheese taste...Need a good macaroni and cheese recipe? (one YOU have made and like)?
I have always liked this one - I like different cheeses in my macaroni and cheese and I like it to be gooey.





Three Cheese Macaroni





Ingredients


12 ounces dried elbow macaroni (2-2/3 cups)


1-1/2 cups milk


1/4 cup butter, melted


1/2 teaspoon ground white pepper


1/4 teaspoon salt


8 ounces American cheese, cut into 1/2-inch cubes


8 ounces sharp cheddar cheese, shredded (2 cups)


4 ounces mozzarella cheese, shredded (1 cup)


20 Ritz crackers, crushed





Directions


Preheat oven to 350 degree F. In a large pot, cook macaroni according to package directions; drain. Return to pot.





Add milk, melted butter, pepper, and salt. Stir in cheeses. Transfer to a greased 2-quart casserole.





Bake, uncovered, for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers. Bake 5 minutes more or until crackers are browned and mixture is just heated through (don't overheat or mixture will curdle). Let stand 10 minutes before serving.





Sometimes I will mix in frozen green peas or mixed veggies, browned ground beef and a can of Cream of Mushroom soup before baking and top with French's Fried Onions instead of the Ritz crackers to make it more of a casserole meal.





SACNeed a good macaroni and cheese recipe? (one YOU have made and like)?
The whole family loves this recipe. It's fantastic! I make it about once a month.





Mac and Cheese


Barefoot Contessa Family Style





Kosher salt


Vegetable oil


1 pound elbow macaroni or cavatappi


1 quart milk


8 tablespoons (1 stick) unsalted butter, divided


1/2 cup all-purpose flour


12 ounces Gruyere, grated (4 cups)


8 ounces extra-sharp Cheddar, grated (2 cups)


1/2 teaspoon freshly ground black pepper


1/2 teaspoon ground nutmeg


3/4 pound fresh tomatoes (4 small)


1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)





Preheat the oven to 375 degrees F.





Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.





Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.





Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Here's my recipe for mac and cheese- southern style that's baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 mintues. Check the mac and cheese to see if it's done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.
I LOVE this ';grown up'; mac and cheese from Tyler Florence - I've started making it for holidays.





鈥?1 lb. elbow macaroni


鈥?3 Tbsp. unsalted butter


鈥?3 Tbsp. flour


鈥?4 cups warm 1% milk


鈥?5 1/2 cups shredded sharp white Cheddar cheese


鈥?kosher salt and freshly ground black pepper, to taste


鈥?1/4 cup chopped fresh flat-leaf parsley


鈥?1 Tbsp. olive oil


鈥?4 slices bacon, cut crosswise into thin strips


鈥?1 large onion, diced


鈥?2 cloves garlic, smashed


鈥?leaves from 1/4 bunch fresh thyme (about 1 Tbsp.)


鈥?2 cups frozen peas, thawed in a colander under cool water





Directions





1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.





2. Preheat oven to 400潞F. Melt the butter in a large, deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in the milk and, whisking vigorously, cook until mixture is thick and smooth.





3. Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper, to taste. Add the cooked macaroni and the parsley to the skillet, and stir to coat. Scrape into a 3-quart baking dish and sprinkle with the remaining 11/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.





4. Meanwhile, warm the olive oil in a saut茅 pan over medium heat. Add the bacon, onion, garlic and thyme and saut茅 for about 5 minutes to soften the onion, stirring. Fold in peas and season with salt and pepper. To serve, scatter pea-and-bacon mixture over the mac and cheese. Top with more cheese, if desired.
Well i'm going to give it to ya straight here goes the soul food way!! first of course boil some elbow macaroni noodles then drain into a casserole dish add salt and pepper cut sharp,xtra sharp,longhorn,colby, and muenster cheese into cubes and place in the casserole dish with some medium shredded chedder and the remainder cubes and shredded cheedar place into a small pot with 2cups of milk and a stick of butter and simmer for 3min ( which makes a cheese sauce) and pour the sauce over the noodles and add a egg and stir the noodles cheese sauce , and egg and cover bake for 45 min to 1 hour
1 lb macaroni


1 small velveeta (cut into blocks)


1 can Campbells Cheddar Cheese Soup


1 can evaporated milk


1 can cream of mushroom soup


Shredded Sharp Cheddar Cheese


1 egg





mix all ingredients in a caserole dish, add more shredded cheese on top. bake covered @ 325 for 30 min, then uncoverd for 25 min.





this is my favorite homemade mac%26amp;cheese recipe!
I'm the mom of 4 kids and I make a lot of mac and cheese. I do keep the box kind in the house for my kids (or my husband!) to make, but I really prefer my kids to eat the homemade variety without all of the coloring and salt. These are 2 recipes I make all the time. I can actually make the stove top recipe in about as much time as it would take me to make the ';blue box'; kind!





Baked Macaroni with Triple Cheese





(Prep Time: 25 minutes. Baking Time: 20 minutes)


2 cups (7ounces) uncooked dried elbow macaroni


录 cup butter


2 Tablespoons flour


1 (12 ounce) can evaporated milk


陆 teaspoon salt


6 slices American cheese


3 ounces cream cheese, diced


2 cups (8 ounces) shredded cheddar cheese








Heat oven to 350掳. Cook macaroni according to package directions. Drain. Meanwhile, melt butter in a large (3 quart) saucepan, but do not brown. Stir in the flour and cook over medium low heat while stirring. Cook flour and butter for 1-2 minutes or until mixture is smooth and bubbly. Add milk and salt, stirring occasionally. Continue to cook for 3-4 minutes until sauce is thickened. Add American cheese, once slice at a time. Stir between each addition. Add diced cream cheese. Stir well and continue cooking on low until cheeses are melted (if you see a few cream cheese lumps, it鈥檚 ok). Remove pan from heat and combine cheese sauce with cooked macaroni. Add shredded cheddar cheese and stir until combined. Pour mac and cheese mixture into a greased 2 quart casserole dish. Bake at 350掳 for 20 minutes


Make Ahead Tip: This can be made ahead and refrigerated. Bake for 25 minutes covered with foil and 15 minutes uncovered or until hot.








Stovetop Mac and Cheese


Cooking Time: 15-20 minutes





1 pound dried elbow macaroni


4 Tablespoons butter


4 Tablespoons flour


1 (12 ounce) can evaporated milk


1 (5 ounce) can evaporated milk


(you can substitute 2 cups of milk for the 2 cans of evaporated milk if you prefer)


3/4 teaspoon, salt


2 cups shredded cheddar cheese (or 8-10 slices of processed American cheese)





1. Cook macaroni according to directions on box.


2. Melt butter in a medium saucepan. Add flour and stir until completely blended. Add milk and salt and stir over medium-low heat until blended and mixture starts to thicken. This may take 3-5 minutes.


3. Add cheese and stir well. As a note, lower the heat if using cheddar cheese.


4. Drain noodles and stir in cheese sauce.





Good Luck!


Crystal