Larry loved the Velveeta Shells and Cheese, so I haven't made homemade macaroni and cheese in forever.

Always make the basic white sauce, add sharp cheddar cheese, a dab of mustard, mix with shells, top with more grated cheese and bake in oven until bubbly!

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

Glenda I used to always start with a white sauce, adding cheese, but I really like the way this one tastes so I think I'm going to stick with it.

Can you share her recipe? It sounds good.

Cracker Barrel extra sharp (not the white) makes the best. I usually make the sauce too, but I always put the cheese in the macarroni too. You need to add a LOT of cheese. Sometimes people use Velveeta to lessen the expense of a lot of cheese. You may want to add an egg to mixture to help bind it. One other ingredient - dry mustard. It adds just a little pep but not very hot.

Happyladi, boil the macaroni, drain and while hot add butter or margerine. I made a box of it and put in about 3/4 stick of butter. Salt and pepper, then layer the macaroni, velveeta and cheddar in layers. Pour the canned milk over everything. Makes a nice, creamy sauce.

I start with a white sauce, adding a glob of mustard, and a Parmesan rind while it cooks and thickens. Then I add assorted cheeses--Tennessee Herb sharp cheddar cheese is a must, and generally some blue, some american, some regular sharp cheddar, maybe some cream cheese. I just go through the cheese drawer in my fridge and use up all the little bits and pieces. Once the cheese is melted, I remove the Parmesan rind.

Then I mix the sauce with pasta from the little Italian family pasta factory in town. And it has to be topped with buttered Panko (although, crushed cheese crackers can be a nice change now and again). Bake until bubbly and golden.