What is a good homemade macaroni and cheese recipe?

I am really craving some mac and cheese but I don't want the boxed stuff. Anybody know of a good one?What is a good homemade macaroni and cheese recipe?
YES! this is my favorite recipe!!ENJOY.





2 cups small curd cottage cheese


1 cup sour cream


1 egg, lightly beaten


3/4 teaspoon salt


2 cups sharp cheddar cheese, shredded


1 (7 ounce) package elbow macaroni, cooked and drained


In a large bowl, combine the cottage cheese, sour cream, egg, salt, and pepper.


Add cheddar cheese; mix well.


Add macaroni and stir until coated.


Transfer to a greased 2 1/2 quart baking dish.


Top with bread crumbs.


Bake, uncovered, at 350 for 25-30 minutes or until heated through.


Sprinkle with paprika if desired.What is a good homemade macaroni and cheese recipe?
EAsy 4 cheese mac





16oz mac noodles, already cooked prior


1/2 cup swiss cheese


1/2 cup chedder


1/2 cup muenster


1/2 cup monterey jack


1 can evap milk


2 eggs beaten


salt and pepper


Place mac noodles in bowl. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.


bake at 350 for 35mins or until brown on top lightly
My friend found this one and he really swears its the best he's ever tasted and he is a chef





1T Olive oil


1c Heavy cream


1c Half-and-half


2 Egg yolks


1/2t Nutmeg


2c (8 oz) Extra-sharp cheddar (grated)


2c (8 oz) Fontina (grated)


2c (8 oz) Parmesan (grated)


2t Worcestershire sauce


1/2t Pepper


3c (12 oz) Any pasta shape of your choosing


1c Bread crumbs (optional)





Yield: This recipe feeds eight people easily as a side dish.





Cheese note: If you have trouble finding fontina, you can just up your amounts of parmesan and cheddar, or even add something like a Gruyere swiss. The dish is much better with the fontina, though. Do not use goat cheeses (unless that yakky taste really appeals to you). Even if you're turned off by sharp cheddar, you should use it -- the sharpness drops significantly on baking/mixing, but keeps a distinct cheese flavor (a trait many mac and cheeses lack).





1. Heat oven to 400潞.





2. Grease a large casserole dish (3-to-4 quarts).





3. Cook pasta according to instruction for your chosen shape al-dente (you can skip forward and start #4 while this is cooking). Toss pasta in olive oil when finished to prevent sticking, coat more evenly with cheese and ramp the taste slightly.





4. Combine cream, half-and-half, egg yolks and nutmeg in a good-sized sauce pan over medium heat. Add 1-1/2 cups of each of the cheeses. Stir frequently until all cheese is melted (about 10 minutes), being sure not to let it boil (boiling causes the cheese to ';break'; and gives it a distinct broken-down rubbery feel). Add Worcestershire sauce and pepper.





5. Place cooked pasta in the casserole dish, and coat with melted cheese mixture. sStir a bit to make sure everything is well-coated.





6. Sprinkle remaining uncooked cheese on top.





7. Bake for 15 minutes.





8. If adding bread crumbs, sprinkle them on top when the edges have turned golden brown, and crank the oven up to broil for about a minute. If you're not using bread crumbs, just keep cooking until the top is golden brown. serve hot.
How about something even better ?





Here is a quicky and I guarantee !!





1. boil a big pot of water and put a whole pack of spaghetti for 10 minutes or less (make sure it is not over or under cooked)


2. drain off the hot water, rinse with cold water


put back the spaghetti to the same pot and turn the heat to hi.


3. put in 1 and half cup of vegetable oil (any oil except Oliver oil, avoid shortenings)


4. pour in one cup of soy sauce


(oil and soy sauce can be adjusted on your next batch)


5. under high heat, stir for 4 minutes and serve





6. it tastes great !!
Can also be made in the microwave and then browned under a griller or in the oven for the last few minutes (even better for really unexpected and late guests).';





Serves 4





You need:


- 150g pasta shapes (penne, tubes, bows)


- Olive oil spray


- 2 tbs plain flour


- 2 tbs butter, melted


- 2 cups milk, warmed


- 1 tspn mustard (powder or prepared)


- Couple drops tabasco sauce


- Nutmeg, grated or ground


- Salt and pepper if desired


- 1/2 cup parmesan cheese


- 1/2 cup good cheddar


- 3 bacon rashers, diced


- 3 spring onions, sliced finely


- Breadcrumbs and extra grated parmesan cheese to top





Method:








Prepare a large ovenproof dish - give it a little spray with oil to make cleaning up later easier.








In a saucepan, mix together butter and plain flour, add in tabasco, mustard, nutmeg and salt and pepper.








Slowly add the milk, stirring all the time.








Put on the heat and stir until bubbly and thickened.








Add in cheeses and remove from heat.








Put bacon and onion in a pan and cook until softened.








Cook and drain pasta as per packet directions.








Place pasta, bacon and onion in your dish, pour over sauce and mix around well, top with the breadcrumbs and extra parmesan. Place in moderate oven (180C) until heated and bubbly.





Serving Suggestion: Tuck in with a green salad and some lovely crusty bread, yum!
I have a good one. It is the BEST macaroni cheese, and it's pretty easy too.





You need:


1 1/2 cups of penne or macaroni (or some other sort of pasta would probably work just as well)


1/2 a cup of thickened cream


1/2 a cup of grated cheddar


Water


A little bit of black pepper (optional)





A saucepan


A colander


Measuring jug/cups


Wooden spoon for stirring








1. Put the stove onto medium-high heat. Put some water into the saucepan and wait until it boils.


2. When it's boiled, add the pasta and cook until it's soft but still a bit chewy.


3. Drain the pasta in a colander and put it back into the saucepan. Turn the heat to low.


4. Add the cream and the cheese and stir until the cheese has melted and the sauce is quite thick.


5. Spoon into bowls to serve, and you can add a little bit of black pepper if you want.








This serves one really hungry person or two not so hungry people.
Boil Macaroni and chopped onions til macaroni is cooked.





Stir in a tin of tomatoes





Make a white sauce with equal weights of corn flour (starch) and butter,with about 1/2 to 3/4 pnt milk to 1 oz of flour/ butter.





Stir every thing together





Put it in a pyrex dish sprinkle grated cheese over and bake 350 F medium oven til cheese is golden
Classic Mac %26amp; Cheese





2 cups elbow mac (or whatever kind you prefer)


3 tbsp butter


1/4 cup onion


2 tbsp flour


1/2 tsp salt


1/8 tsp pepper


2 cup milk


2 cup shredded mil cheddar cheese - divided





1) Cook macaroni and drain.


2) Melt butter in medium sauce pan. Cook onion until tender (approx. 5 minutes).


3) Sitr in flour, salt, pepper. Gradually add milk and cook. Stir occasionally until thick.


4) Remove from heat. Add 1-1/2 cups cheese until melted.


5) Combine cheese sauce with cooked macaroni.


6) Place in 1-1/2 qt. casserole dish. Top with remaining cheese.


5) Bake at 350F for 1/2 hour or until top is golden brown.





This is one of my favorite recipes!!!! I make this almost every week. I hope you enjoy it.
Everyone I know Loves my mac-n-cheese. All I do is:


boil large macaroni noodles for 9 minutes in half water half milk


drain and put the pot of noodles back on the stove on simmer and pour a little milk in the pot. Then put in some velveeta or some kraft singles...that keeps all the other cheeses creamy and not lumpy or otherwise gross..then, just start throwing in cheese...cheddar, mozzerella, parmesan,(no ricotta...it messes up the texture),swiss..whatever you have in the fridge. pour in a little milk as you need it while the cheese is melting, and that's it.


I hope you Love it.


Once, a friend of mine put some cubed ham in it and it was very very good, but i haven't done that since.
Easy Homemade Tastin' Macaroni and Cheese:





1录 hours 15 min prep


4-6 servings





1 (14 ounce) box Mac n' Cheese Deluxe (Cheese sauce is premade)


3/4 cup milk


1 (8 ounce) container sour cream


3 cups shredded sharp cheddar cheese





1. Prepare macaroni according to package.


2. Drain.


3. No need to rinse.


4. Pour in large mixing bowl.


5. Add sauce packet, sour cream, milk, and 2 cups of the cheese.


6. Pour in casserole dish.


7. Top with remaining cheese.


8. Bake at 375F for about an hour or until nicely browned.
southern mac and cheese made for a large family.... you'll have leftovers.





13 x 9 x 2 casserole pan


boil 1 pound of noodles


put layers of noodles and cheese(use equal amounts-about half pound of cheddar, monterrey jack, and asiago shredded cheese. optional)


once pan is full, add one can of evaporated milk.


bake in 300 degree oven until top is brown.


approx. 45 minutes
Cook the macaroni, put a cheese sauce over it. I fry off some bacon, ham, salami whatever, and a few onions. Eat with thick granary bread and lots of butter.
BAKED MAC %26amp; CHEESE





1 Box (1pound) Elbow noodles


1 Brick of Velveeta Cheese


1 - 2 cans Drained Stewed Tomatoes


Bacon slightly cooked





Make pasta until it's el dente about 7 minuets. Drain and set aside.





In a large baking dish Layer some elbows, then cheese,then tomatoes, then repeat elbows,Cheese, Tomatoes until everything is gone.





Cook the bacon until it is soft, but almost done.





Layer the strips on top of the cheese.





Bake 45 minuets in the oven





ENJOY!!!
well the box stuff is good if you use just butter no milk just butter it makes it alot creamier
250 g pasta


60g butter


1/3 c plain flour


3 c milk


2 c grated cheese





cook pasta, while that is happening melt butter in saucepan, add flour cook, stirring until mixture thickens and bubbles. gradually stir in milk until boils and thickens. stir in half of the cheese. Stir through drained pasta but in baking dish and sprinkle with left over cheese. place under grill until cheese melts and browns slightly.





I usually add a couple of pinches of mustard powder in the flour stage if you wan.





The other day when I made this i steamed some broccoli and pumpkin until soft and I stirred it through at the pasta stage. It was very nice my 11 month old son and I loved it. My husband had a whinge, but that's cause it has no meat. lol. Enjoy.