Who has the ultimate recipe for macaroni and cheese??

I've been looking at food websites, old recipes, and asking friends. So who out there has the ultimate mac and cheese recipe?? ( this could be fun)Who has the ultimate recipe for macaroni and cheese??
Here are 2 that are really really good!! Hope you enjoy!!








Kicked Up Mac and Cheese





INGREDIENTS


1 1/2 cups rotelle pasta


4 tablespoons butter, divided


1/4 cup all-purpose flour


3 cups whole milk


1 teaspoon dry mustard


3/4 teaspoon salt


1/2 teaspoon ground white pepper


3 teaspoons hot pepper sauce


1 cup shredded pepperjack cheese


1 1/2 cups shredded sharp Cheddar cheese


1/2 cup grated Parmesan cheese


1/3 cup dry bread crumbs


2 teaspoons chili powder











DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


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 saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.


Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.


Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.














Smoky Mac 'n Cheese





INGREDIENTS


3 cups uncooked elbow macaroni


1 1/2 cups whipping cream


1 teaspoon Dijon mustard


1/2 teaspoon coarse salt (kosher or sea salt)


1/4 teaspoon ground red pepper (cayenne)


8 ounces smoked Cheddar cheese, shredded


2 (14.5 ounce) cans fire roasted diced tomatoes, well drained


1/4 cup sliced green onions


1/3 cup grated Parmesan cheese


1/3 cup plain dry bread crumbs


2 teaspoons olive oil











DIRECTIONS


Cook and drain macaroni as directed on box. Return to saucepan; keep warm.


Meanwhile, heat oven to 375 degrees F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.


Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.Who has the ultimate recipe for macaroni and cheese??
I have the ultimate recipe for it...hands down.


Macaroni %26amp; Cheese


2 cups elbow macaroni (7 oz)


5 tablespoons butter


1/4 cup flour


2 cups milk


1 cup sharp cheddar cheese, grated (4oz)


salt and pepper


8 ounces Velveeta cheese, cubed


1/2 cup crumbled cracker, for topping


Directions


1Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.


2Cook the macaroni in boiling salted water until just tender.


3Drain it while you prepare the cream sauce.


4In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.


5Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.


6Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.


7Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.


8Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.


9Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Mac 'N Cheese with Bacon and Cheese


Recipe courtesy Tyler Florence


Show: Tyler's Ultimate


Episode: Ultimate Mac and Cheese


Mac 'N Cheese with Bacon 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.
Ingredients


8 ounces cavatappi, macaroni, or other tube-shaped pasta


1/2 teaspoon coarse salt, plus more for cooking pasta


3 1/2 tablespoons butter


1/2 cup finely chopped shallots


2 tablespoons all-purpose flour


1 1/4 cups dry white wine


2/3 cup heavy whipping cream


7 ounces gruy猫re, grated


3 ounces aged gouda, grated


2 tablespoons plus 1 tsp. minced fresh chives


1 tablespoon Dijon mustard


1/8 teaspoon cayenne


1/8 teaspoon freshly ground nutmeg


4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces








Preparation


1. Preheat oven to 400掳. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.


2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.





3. In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.
As profiled in Canadian Living Magazine:





Mike's Quick Lunch World-Famous Macaroni and Cheese


Ingredients:


2 tbsp vegetable oil


2 stalks celery, diced


1 onion, chopped


陆 sweet green pepper, diced


2 tsp dried basil


陆 cup tomato, paste


2 x 28 oz cans plum tomato, chopped


1 x 28 oz can crushed tomato


陆 tsp salt


陆 tsp pepper


6 cup medium pasta, shells


9 slices processed cheddar cheese


9 slices processed mozzarella or Swiss cheese


Directions:


Preheat oven to 425潞F (220潞C).


In large Dutch oven, heat vegetable oil over medium heat; cook celery, onion, green pepper and basil, stirring occasionally, until vegetables are softened, about 8 minutes.


Add tomato paste; cook for 5 minutes, stirring occasionally. Add plum and crushed tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 2 hours.


Uncover and simmer for 1 hour or until sauce holds ripple when pushed. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)


In large pot of boiling salted water, cook pasta shells until tender but firm, about 8 minutes. Drain and return pasta to pot. Add 2 cups (500 mL) of the tomato sauce; toss to coat.


Ladle 1陆 cups (375 mL) more sauce into 13鈥搙-9-inch (3 L) glass baking dish; spread half of the pasta over top. Repeat layers once; top with 1 cup (250 mL) more sauce. (Make-ahead: Cover and refrigerate for up to 1 day; uncover and heat in 350潞F (180潞C) oven until heated through, about 40 minutes.) Reserve remaining sauce for another use.


Overlapping slightly, arrange Cheddar and mozzarella cheese evenly over top; bake in oven until cheese is melted, about 5 minutes.
Obviously, Bobby Flay does:) .... That's one ';Throwdown'; that he DID win! .... Food Network.com - search ';Throwdown,'; or Bobby Flay, or macaroni %26amp; cheese .....***....There was also a Macaroni %26amp; Cheese category for the Ultimate Recipe Throwdown contest on Food Network. You can get the recipes for the 3 top finalists there
the Scottish...they even make pies wi the stuff.





Don't know one.....ask the next guy in a kilt
tlyer florence


foodnetwork.com