my favorite has evolved...I combine over heat 1 egg, milk, butter, flour and a block of garlic cheese my store carries. Sometimes I add onions and/or bacon. S & P to taste.
Pour over al dente pasta and top with panko. Bake.
I wish I had the amounts for everyone, but I rarely measure anything....bad habit!
I have never met a macaroni and cheese I didn't like....

This is tried and true....a very easy recipe because you don't have to make a white sauce. It's from The White House Family Cookbook and according to the White House chef at the time, Ronald Reagan's favorite. Now don't let politics get in the way, try it, you'll like it!

Macaroni and Cheese

1/2 lb. macaroni
1 T butter
1 egg beaten
3 C grated sharp cheddar cheese
1 C warm milk
1 tsp salt
1 tsp dry mustard
1/2 tsp worcestershire sauce
1 pinch paprika

Preheat oven 350. Butter 2 quart casserole. Cook macaroni 10 min. Drain and put in large mixing bowl. Stir in butter and beaten egg. Add 2 1/2 C of grated cheese. Combine milk with salt, mustard and worcestershire sauce. Spoon macaroni into prepared casserole. Pour milk mixture over. Sprinkle with remaining cheese and paprika. Bake on middle shelf 35 - 40 minutes or until firm and top is crusty.

So easy and I guarantee you will love it!

My homemade mac and cheese.My kids put it first on the list for Thanksgiving dinner.LOL
Mac and Cheese
1 stick salted butter
2 T.flour
1 1/2 C. shredded mild Cheddar cheese
1 1/2 C. shredded Monterrey jack cheese
1 tsp. black pepper (or to taste)
I don't add salt because the pasta is cooked in salted water,butter is salted and cheese is salty.You may prefer to add salt but should taste first to be sure it needs it.
Mix together 1/2 C.of both cheeses for topping.
About 6 cups pasta cooked al dente in salted water and drained well.You can use elbow macaroni,spirals,whatever you like.I use elbow because it is traditional.
Melt butter in a large sauce pan then add the flour and pepper.Stir until well blended and bubbly.About 5 min.To this mixture whisk in the half and half.Heat on low heat until just simmering.Add the cheese,stirring constantly with a whisk until the cheese is melted and mixture is smooth.Remove from heat.Put the macaroni in a large bowl and pour the cheese mixture over it and stir until well mixed.Spray a large casserole with non stick cooking spray or coat with butter.Pour half the mixture into the casserole and top with 1/2 C. reserved cheeses.Pour the rest of the mixture in and top with remainder of cheese.Bake in a 350 degree oven for about 25-30 min until bubbly and cheese is lightly brown.

I use my college home economics cookbook for making macaroni and cheese. And have been using mac shells instead of elbow mac

Well, Glenda, what's the recipe?

I adapted a recipe I found somewhere and came up with this one. Before it goes into the oven, it always seems a little "wet", but it always comes out of the oven perfect:

Macaroni and Cheese:

Ingredients
⢠4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
⢠Coarse salt and freshly ground pepper
⢠3 cups elbow macaroni
⢠2 (12-ounce/355 ml) cans evaporated milk
⢠1/3 cup skim milk
⢠2 large eggs
⢠1/2 teaspoon seasoned salt
⢠1/4 teaspoon garlic powder
⢠3 cups grated Chedder cheese
⢠1 cup mixed grated cheese
⢠2 cups grated Monterey Jack cheese
⢠Paprika, for sprinkling

Directions
1. Preheat oven to 350 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Add cheeses. Mix macaroni and milk/cheese mixture. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

ever see the singer patti labelle's recipe??? wow! everyone raves when they taste it...

1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper
Change Measurements: US : Metric

Directions:Prep Time: 15 mins
Total Time: 50 mins
1 Preheat oven to 350. 2 Lightly butter a deep 2 1/2 quart baking dish. 3 Fill a large pot with water and bring to a rapid boil. 4 Add macaroni and the 1 TB oil. 5 Cook for 7 minutes, or until somewhat tender. 6 Drain well, and return to the pot. 7 Meanwhile, in a small saucepan, melt 8 TB of the butter. 8 Stir into macaroni. 9 In a large bowl, combine all of the shredded cheeses. 10 To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. 11 Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. 12 Dot with remaining 1 TB of the butter. 13 Bake for 30-35 minutes or until the edges are golden brown and bubbly. 14 Serve hot

I hate KD, but will make mac & cheese. I made a batch last week actually.

Buy 1 jar of Alfredo sauce. Classico makes a good one.
Pour it into a saucepan and add 1 teaspoon of worstershire sauce and 1 - 2 cups grated cheddar cheese. Heat until the cheese is melted.

In the meantime, cook up a pot of macaroni. I use about 3 cups dry.

Strain the macaroni and pour the cheese sauce over it and mix well. Pour into a 13 x 9 pan and sprinkle the top with fine crushed dry bread crumbs and grated parmasean cheese. Bake in a 375F oven until the top is nice and brown. Serve. makes lots.

Darn! This is something, that when I want a special version, I make like my mom did. And there is no recipe. If I were making it right now I'd measure so I could give a better idea of the amounts, but I'm working, not cooking, so here goes..

Cook elbow macarooni (approx 3 c. dry). Drain and put back in the pot. Add a cup or so of milk. Add half a stick of margerine. Add about 3/4 of a pound of velveeta cheese, cubed (or add less then more if you think you don't have enough to start with). Add about a cup or cup and a half of finely crushed soda crackers. Stir.

My mom served it just like this.

If I want something a little 'nicer', I dump it in an oiled casserole dish, and top with more soda cracker crumbs which I have browned with margerine in a skillet. Then I bake for 20 minute on a medium (around 350 degree) oven.

My family loves this.

Macaroni and Cheese
Makes one 9"x13" pan

1. Start a big pot of water for the macaroni and preheat oven to 425ð.

2. Whisk together in a medium-size pot over medium heat 5 cups of milk and 3 tbsp of flour.

3. Add 1/2 stick butter, cut in 3-4 pieces, and stir until melted.

4. The water should be boiling by now, so add 1 pound macaroni.

5. Back at the sauce pot, add 1 lb of cheese (Velveeta, cheddar, etc.), cubed. Stir until this melts. The sauce will thicken slightly, but will still be very liquid. Don't worry - it thickens more in the oven.

6. By this time, the macaroni should be done. Drain it and pour into a greased 9"x13" pan.

7. Pour on the sauce. Again, it will be very runny.

8. Put in the oven and bake for 30 minutes, or until it's bubbling.

9. While the dish is cooking, mix the topping: 1 cup of crushed corn flakes and 1/2 stick of melted butter.

10. When the dish is bubbling, spread the topping on top and put it back in the oven for 5-10 minutes, until browned.

11. Remove from oven and let sit for 10 minutes before serving.

This is how my grandmother and mother made Macaroni and cheese, I love it, and can't eat the orange cheddar stuff....but i've never hesrd of anyone else making it like this.

Boil elbow macaronis in water, drain.
Pour macasronis into a deep casserole dish.
Add a large can of diced tomatoes, juice and all.
Shred a lot of aged white cheddar cheese, and mix into the macaroni and tomatoes.
Shred some more cheese on top, and top with unseasoned bread crumbs.

Bake in 350 oven until the top is bubbling and brown.