Nicole, I was talking about your recipe. Since you have potatoes and bean salad, I think you need less macaroni, but personally I would take eat the potatoes and bean salad and leave the macaroni. Will it be self service? If so, there will be a lot more waste, and so you may want to make the full recipe. If you have a server, then you can control the portions more rationally. The people I know would never consume such large portions, but that may be different for a different crowd. Be prepared to deal with leftovers - maybe you will want to give them away. Lars

I found this Mac & Cheese recipe awhile back on the web,and it's the best recipe I've tried yet. ~Mac & Cheese~ 1 cup cooked macaroni 1 cup cottage cheese 1 cup sour cream 1 cup sharp cheddar cheese 1 cup Velveta cheese,cut up in cubes. Mix all ingredients,Bake at 350 degrees for about 45 minutes,til bubbly. If desired,sprinkle crushed Ritz cracker crumbs over top. I make this in individual casseroles,and I have frozen them very succesfully. Dotty

Some real good ones already posted. Here are a few others. All of these are Barefoot Contessa recipes. I have personally made the first one and we really enjoyed it. I imagine the other two would be equally as good. Mac and Cheese Servings: 6 to 8 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. THE BAREFOOT CONTESSA'S GROWN-UP MAC & CHEESE Serves 6 12 ounces thick-sliced bacon Kosher salt Vegetable oil 1 pound small pasta, such as cavatappi or macaroni 1 quart whole milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated 8 ounces extra-sharp cheddar cheese, grated 6 ounces blue cheese, such as Roquefort, crumbled 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 5 slices white sandwich bread, crusts removed 1/4 cup chopped fresh basil leaves 1. Preheat the oven to 400°. Place bacon in one layer on a sheet pan and bake for 15 to 20 minutes until crisp. Crumble until coarse and set aside. Reduce the oven to 375°. Adjust the baking racks to accommodate 2 sheet pans. 2. Meanwhile, drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions until al dente, usually 6 to 8 minutes. Drain well. 3. Heat the milk in a saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and whisk in the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Whisk in the hot milk to form a thick and creamy white sauce and cook, stirring, for about 2 minutes more. Off the heat, add the Gruyère, cheddar, Roquefort, one tablespoon salt, pepper, and nutmeg. 4. Combine the sauce with the cooked pasta and bacon, and stir until thoroughly combined. Place 6 individual gratin dishes on 2 sheet pans and spoon the pasta into them. (You can also use one 3-quart baking dish.) 5. Cube the bread, place it in a food processor fitted with a steel blade, and process until you have coarse crumbs. Melt the remaining 2 tablespoons of butter and add to the crumbs with chopped basil. Pulse the machine just to combine. Sprinkle the bread crumbs over the pasta and bake until the sauce is bubbly and the bread crumbs are golden, about 35 to 40 minutes. LOBSTER MAC & CHEESE Serves 6 to 8 Kosher salt Vegetable oil 1 pound cavatappi or elbow macaroni 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated (4 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 1 1/2 pounds cooked lobster meat 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) 1. Preheat the oven to 375 degrees. 2. Drizzle oil into a large pot of boiling salted water. Add pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. 3. Meanwhile, heat the milk in a small saucepan, but dont boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more until thickened and smooth. Off the heat, add the Gruyère, cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. 4. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, 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.

I don't measure anything so i can't tell you the amounts.I usually make a good amount of it as it's one of the things i make when we have company. Pre cook the elbow macaroni,drain,rinse and set aside. To a pot i add a can of evaporated milk,salt and pepper,then i add almost a whole block,about a five to 6 dollar size(like i said i don't measure) of shredded cheese,and the sharper the better.I keep a good amount aside to add to the top.Heat til the cheese melts and pour over the macaroni,and stir it through.Then i add some more shredded cheese to the top,a couple pats of butter and some crushed cheeze its.Bake at 350 for a half hour or so. Eat and enjoy. I think the secret to a good mac and cheese is the cheese you use.I use N.Y.extra sharp cheddar. Kathi