What's your best macaroni and cheese recipe?

I make awesome homemade mac'n cheese ... but am always on the lookout for new recipes. Gimme your best shot!What's your best macaroni and cheese recipe?
Mac and chesse is great try these variations depending on your mood





Kicked Up Sausage Macaroni and Cheese





9 tablespoons unsalted butter


1/2 pound elbow macaroni


1 pound homemade-style spicy pork sausage, removed from casings and crumbled


1 cup chopped yellow onions


1/2 cup chopped green bell peppers


1 tablespoon Essence, recipe follows


4 teaspoons minced garlic


1/2 teaspoon anise seeds


1/2 cup all-purpose flour


3 cups whole milk


1 teaspoon salt


1/2 teaspoon ground black pepper


1/8 teaspoon cayenne


3 cups grated sharp cheddar cheese (8 ounces)


1/2 cup fine dry bread crumbs








Preheat the oven to 350 degrees F.


Butter a large casserole dish with 1 tablespoon of the butter and set aside.





Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.





In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.





Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.





In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.





Remove from the oven and let rest for 5 minutes before serving.








Essence (Emeril's Creole Seasoning):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried leaf oregano


1 tablespoon dried thyme








Combine all ingredients thoroughly and store in an airtight jar or container.





Yield: about 2/3 cup


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Super Macaroni and Cheese





3 tablespoons canola oil


1/4 cup minced shallots


1/4 cup minced celery


2 tablespoons instant flour


1 1/2 cups half-and-half, heated


1/2 cup dry white wine


1 cup mascarpone cheese


3/4 cup grated sharp white cheddar


1/2 cup grated Fontina


3/4 pound elbow or tube macaroni, cooked and well drained


Hot sauce


Coarse salt


1/4 cup freshly grated Parmesan, optional


3/4 cup bread crumbs





Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside.


Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.





Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole.





If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.





Note: To lower the fat in this recipe, replace the half-and-half with 1 1/2 cups nonfat milk plus 1/4 cup nonfat yogurt and the cheeses with reduced-fat cheese. When lowering fat in a cheese-based recipe, you will often lose flavor, but flavor can be enhanced with the addition of finely minced fresh herbs or chili peppers


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Deep Fried Mac and Cheese





Peanut oil, for frying


1 recipe ';The Lady's Cheesy Mac'; prepared, chilled in the refrigerator overnight, and cut into 15 bite-sized squares, recipe follows


Flour, for dredging


1 egg, beaten


Plain bread crumbs, for dredging





Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.


Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs to coat. Fry for about 1 minute on each side until golden brown. Drain on paper towels before serving.








';The Lady's Cheesy Mac';:


4 cups cooked elbow macaroni, drained


2 cups grated Cheddar


3 eggs, beaten


1/2 cup sour cream


4 tablespoons butter, cut into pieces


1/2 teaspoon salt


1 cup milk





Preheat oven to 350 degrees F.


Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.








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Smoked Gouda Cheese Macaroni





6 cups water


1 teaspoon salt


1/8 teaspoon vegetable oil


1 pound ditalini or small elbow macaroni


2 tablespoons plus 1/2 teaspoon unsalted butter


2 tablespoons bleached all-purpose flour


2 1/2 cups milk


1/4 teaspoon freshly ground white pepper


1/4 pound smoked Gouda cheese, grated


Parsley





Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.


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-------What's your best macaroni and cheese recipe?
Home Style Macaroni and Cheese





INGREDIENTS


7 ounces macaroni


1/4 cup butter


3 tablespoons all-purpose flour


2 cups milk


1 (8 ounce) package cream cheese


1/2 teaspoon salt


1/2 teaspoon black pepper


2 teaspoons Dijon mustard


2 cups shredded Cheddar cheese





1 cup dry bread crumbs


2 tablespoons butter


2 tablespoons chopped fresh parsley








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DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.


In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.


Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Best Ive ever made was Tyler Florence's recipe I love it with the bacon Yum. I think I will make it again this Saturday


Mac 'N Cheese with Bacon and Cheese


Recipe courtesy Tyler Florence


Show: Tyler's Ultimate


Episode: Ultimate Mac and Cheese








Kosher salt


1 pound elbow macaroni


4 cups milk


2 or 3 sprigs thyme


4 cloves garlic, smashed and divided


3 tablespoons unsalted butter


3 tablespoons all-purpose flour


5 1/2 cups shredded sharp white Cheddar


Freshly ground black pepper


1/4 cup chopped flat-leaf parsley


4 slices bacon, cut crosswise into thin strips


1 large onion, diced


2 garlic cloves, smashed


Leaves from 1/4 bunch fresh thyme





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


Preheat the oven to 400 degrees F.





In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.





While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.





To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
K*R*A*F*T*
Stovetop Mac %26amp; Cheese





Boil 2 cups macaroni. Drain and return to the pot. Stir in half a stick of butter until melted. Stir in a can of sweetened condensed milk, 12 ounces sharp cheddar or any combination of your favorite chees, 2 eggs lightly beaten, 1 teaspoon mustard, salt and pepper. Stir constantly over low heat until thickened. Enjoy!
Mac %26amp; Cheese


1 tablespoon vegetable oil


1 (16 ounce) package elbow macaroni


9 tablespoons butter


1/2 cup shredded Muenster cheese


1/2 cup shredded Cheddar cheese


1/2 cup shredded sharp Cheddar cheese


1/2 cup shredded Monterey Jack cheese


1 1/2 cups half-and-half


8 ounces cubed processed cheese food


2 eggs, beaten


1/4 teaspoon salt


1/8 teaspoon ground black pepper








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 well and return to cooking pot.


In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.


In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.


Preheat oven to 350 degrees F (175 degrees C).


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 in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
MACARONI AND CHEESE





1 lb cooked elbows


1 lb X sharp cheddar cheese shredded


1/2 stick butter


salt and pepper to taste


1 8 oz can milk


Crushed saltine crackers for top





Shred cheese and put aside. Cook macaroni and drain. While still hot put in large overproof bowl or glass pan and add butter til melted, add salt and pepper and cheese. Stir until cheese coats the macaroni. Crush saltine cracker crumbs on top and bake at 350 til top is browned. Should serve 4.
Mine is pretty basic. I boil a whole box of elbows with about 2 tbsp. salt until they are slightly underdone. In a bowl I mix this with 1/4 stick of butter, about 3 tbsp. of seasoning salt, a large bag of sharp cheddar cheese, 1/2 small grated onion, and a small squeeze of yellow mustard (maybe a tsp.). I pour this in a baking dish and stud with cubes of velveeta. Then I pour on top a can of condensed milk. Bake in the oven on 350 for about 45 minutes. It's so good, quick and easy.