So how was the mac and cheese? I'm out of town right now, won't be home until Sunday but will post a peanut butter cookie recipe when I get back.

I used my college home ec book recipe for mac and cheese. I love it, and use it with shell macaroni.

I have always made the flourless pb cookie recipe.

1 egg 1 cup peanut butter 1 cup sugar

So easy so good. I'll share the baking if you want.

Well, I lost my post of the recipe. I would love some good peanut butter cookie recipes to try. I like them a little chewy.

White House Macaroni and Cheese
(Reagan's favorite)

1/2 lb elbow macaroni cooked and drained
3 c. grated cheddar
1 Tbsp butter
1 egg, beaten
1 c warm milk
1 tsp salt
1/2 tsp Worcestershire sauce
1 tsp dry mustard
dash(es) paprika

Stir into the hot, drained noodles the butter, egg and 2 1/2 c grated cheese. Into the warm milk stir the salt, Worchestershire, and dry mustard and pour over the noodle mixture. Turn into a buttered 2 quart casserole. Sprinkle top with 1/2 c grated cheese and dash(es) of paprika. Bake at 350 for 35 to 40 minutes.

I have this recipe. Have had it for many years. It came from the White House Family Cookbook. I love it. Did you enjoy?

If you give it a good review, I'll have to try it myself. I don't have any cheddar cheese in the house so it will have to wait a while.

Shirley

It's oh so easy to make.

It was good, but not spectacular. Don't know what it would take for me to rate a mac and cheese recipe spectacular.

I always make a white sauce, then add the cheese, and a tad bit of mustard, then mix with the cooked shells, and top with some more cheese and bake in the oven.

That sounds good, Glenda, and easy. Thanks for the idea. About how long are you talking for baking?

Shirley

I've made a recipe like this before and we don't like the stiff consistency of it. I have yet to make a really tasty recipe for mac and cheese. Next time I'm going to use American cheese and make the Luby's recipe.

Here is a link that might be useful: Luby's mac and cheese recipe

Mine is similar to Glenda's, but I make my white sauce with half milk, half chicken stock. Then I add as many different cheeses as I can--always some sharp cheddar, usually a bit of Parmesan (or I cook a Parmesan rind in the white sauce as it thickens), then I add whatever I've got in the cheese drawer--some blue crumbles, a few slices of American, a bit of veggie cheese, some cream cheese, maybbe even a dollop of sour cream. The more different cheeses? The more flavor. My Mac and Cheese is always a little different from the last time, but I always get raves (generally the phrase, "It's the best mac and cheese ever' is heard from my dd). I like to top mine with Panko, a spray of butter-flavored pam and a bit of grated sharp cheddar.

From my college home ec recipe book, recipe I always use

1 c macaroni uncooked I use shells
1 1/2 tbl butter/margarine
1 1/2 tbl flour
12 tsp salt
1/8 tsp pepper
dash cayenne
I always add a pinch or so of dry mustard
1 1/2 cups milk
1 1/3 cups grated cheese

cook and drain and rinse macaroni

Melt butter
add flour, blend thoroughly, add salt, pepper, and cayenne, and optional mustard
add milk all at once
cook over moderate heat, stirring constantly until uniformly thickened
add 1 cup cheeese to hot white sauce, stir until blended
combine with macaroni
Place in well greased 1 quart baking dish
top with remaining cheese
bake 400 about 30 minutes until sauce is bubbly

for a quick fix of kraft, instead of milk use sour cream...

This is the peanut butter cookie recipe I use all the time

****do no use light only regular or crunch peanut butter

3 ingredient peanut butter cookies

1 cup regular peanut butter
1 cup white sugar
1 egg
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. **I never used parchment paper
2.Combine the peanut butter, white sugar and egg. Mix until smooth.
3.Drop spoonfuls of dough onto the prepared baking sheet. **I roll into a ball
Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Use a fork and dip in water to criscross the cookie dough

You might be able to make almond nut cookies, substituting almond butter for peanut butter. I am sure there are recipes out there someplace.