I've always made mine with cheese sauce and used the small shells. I made sure I had plenty of sauce, and after mixing together, added more sauce to the top. My sauce always had a tad bit of mustard.

I like the Velveeta Cheese recipe, but I like to add peas to it too and left over ham if I have it.

I don't have the exact recipe, but my mom used evaporated milk, Velveeta & the small elbow noodles. Hers always had the creamy, runny sauce even when we had leftovers & warmed it up. I don't make it because DH doesn't like macaroni & cheese much. This one sounds very much like hers.

Here is a link that might be useful: Macaroni & Cheese

This post was edited by kittiemom on Sat, Nov 23, 13 at 14:24

One secret..under cook the pasta..truely needs to be al dente. Especially if it needs to travel.

I make a standard white sauce. Then add several cups of cheese to the sauce, s&p..sometimes a good size knob of cream cheese..some times a few big spoons of sour cream. Another handful or two of cheese after the sauce is put on and tossed through...loosely mix in that cheese..then bake.

So typically for one pound of pasta..(I prefer mini rotini or penne. Hubby is a purest and likes elbows.)

Sauce is 1/4 c butter, 1/4 c flour..several pinches of sea salt..cook a few minutes until bubbly, but not brown. 2 cups milk, or mix of milk and half n half. 2 cups mixed cheese. I always add sharp cheddar..not the whole amount though..half to quarter..toss in American, med or mild cheddar, gryere..
To make a bit creamier 2-3 oz of cream cheese..if you don't have any sharp cheese a few spoons of sour cream.

Another cup or so of cheese stired loosely after pasta is sauced.

1 pound usually is good for 4-5 servings and fills a 10" pan, double for 9x13.

Bake covered until bubbly..325-400 (depends on what else you are baking). Uncover and let edges and top crisp a bit..about 10 more minutes depending on oven temp.

Teri - that sounds great!! You should market it. Never considered adding cream cheese. I'm a cheese-aholic.

I like buttered crumbs on top, too - cafeteria style. Crusty edges AND crunchy top. Yummmmm

It's cold and windy here. I've entered my carb/fat loading hibernation mode. Who knows what creature will emerge next spring.

lol

Lots of chunks of Velveeta (the only time I use it), and shredded cheddar cheese, evaporated milk, salt, pepper, cooked macaroni. Just throw altogether and bake covered with aluminum foil until it's all bubbly and hot. I like the top to be browned so I take the foil off near the end. I also use other cheeses from time to time.

Sorry I use the blue box..

Yeah I'm along the same lines as laura because I use Stouffer's. I just cannot find one that we like better. It just doesn't seem worth it to spend so much time and money on all that cheese etc to come up with a mac and cheese that tastes just "meh". We just love the taste of Stouffer's. So if someone has a copy cat that is really like that...I would love that! Everything else I make ends up dry and hard. Maybe it just needs way more milk/cream? We love a loose/soupy mac and cheese.

Adding cream cheese gives a texture similar to velveta used recipes.

I'm a minimalist..I try to use minimally processed foods and ingredients.
Most of the time it does cost more..

This is to die for.....Patti LaBelle's Over the Rainbow Mac and Cheese.....very rich!

Here is a link that might be useful: Patti Labelle's Over the Rainbow Mac and Cheese

I'm with terri, processed foods are gross. The best mac and cheese is made with real cheese, I'm partial to using cheddar and gruyere

If you want to put a zing into the dish, saute a few cups of chopped onions in a bunch of butter until very brown. Add these to any mac and cheese recipe and experience heaven.

My friend recently made some m&c in her vitamixer and said it was really good! So easy, too.

Coincidentally, I just put together a mac & cheese casserole for dinner tonight before reading this posting.

My ingredients are elbow mac, a beaten egg, lots of cheese (this one has mostly sharp cheddar, but also some smoked cheddar, & grated romano), a tablespoon of Worcestershire sauce, chopped pimento-stuffed olives, green peas, and of course milk. I will some put some crushed garlic croutons on top toward the baking end.

I used to love Stouffers (probably still do), but the amount of salt that they put in their products is incredible, so now only buy their vegetable lasagna, which isn't "too" bad.

Extra sharp cheddar cheese,evaporated milk,ziti noodles,salt & pepper.I don't measure anything though so can't give you amounts.After you get it all together top it with more cheddar cheese and crushed cheezit's.Yum
I made it sunday,and still have leftovers.
Kathi

My recipe calls for three different cheeses, too, and eggs. No Velveeta.
I love a crunchy topping, too.

BTW, my city has an extremely popular restaurant that specializes in Macaroni & Cheese entries called "Homeroom". Lines out the door I've heard. They may even let you write on the Black Board with chalk.

Anyway, if you want to read their Menu for ideas, just google/whatever Homeroom Oakland, CA

What fun.....great menu and concept! Gives me ideas for my own recipe.

You all must like a hard mac and cheese? I just like mine swimming in sauce and I cannot find a recipe for that. They all end up hard in the end. I'm thinking that maybe I need to double the amount of milk?

Thanks for the ideas. Think I will make a small dish this evening and see how it is. Not sure why mine absorbed all the sauce last year.

Arkansas Girl, use 1.5-2 times the sauce recipe.
More milk would just "thin" the sauce. Not make it gooey.

I've always made my mac'n cheese with cheese sauce. Make sure I have plenty sauce and add more to the top.

I know I said that before :o)

The Homestyle Macaroni and Cheese from Kraft is very good. Much better than the "blue box", but easier than from scratch. It has the crunchy topping and comes in different cheese options.

glenda, you mention you use lots of cheese sauce...and what exactly does "cheese sauce" mean? Do you have a cheese sauce recipe(please give!) or do you mean the jar cheese sauce like from Ragu?

Yesterday I bought a package of Shredded Kraft cheese. Macaroni and Cheese blend. It is cheddar, american and swiss.