how to make the best macironni and cheese?

Answer 1

The best mac & cheese I've ever had was from a recipe I saw on the Barefoot Contessa on the Food Network. Her recipe can be found here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24668,00.html?rsrc=search

It makes a lot! But it won't go to waste!

Answer 2

Macaroni and Lots of Cheese

Ingredients

(4 servings)

1/2 lb Elbow macaroni
2 tb Butter
1 ds Cayenne pepper
1 Salt and fresh pepper to tas
1/3 c Milk
Egg,beaten
2 ts Brown mustard
1/2 lb Sharp cheddar ch.shredded
1/2 lb Mild yellow cheddar,shredded


Instructions

Cook macaroni in pleanty of salted water until tender,8 to 10 minutes.Drain.In a large casserole,toss macaroni with butter,cayenne and salt and pepper.Mix the milk with the egg and mustard and mix into the macaroni.Toss the two cheeses together and mix half the cheese with the macaroni.Set aside the remaining cheese. Bake in a preheated 350 deg.oven for 10 minutes.Add half of the remaining cheese and mix well.Bake 5 minutes more.Mix in remaining cheese and bake another 10 minutes.Makes 4 servings

Answer 3

(L)
'No Bake' Macaroni and Cheese: 2nd Place
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Eunice Stephens of Gainesville won second place with this recipe from her sister-in-law.
Stephens says the dish will stay creamy even when heated on low in the microwave before
serving.

2 tablespoons margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups milk
2 cups cubed Velveeta cheese
8 ounces cooked and drained elbow macaroni

1) In a medium-size saucepan, melt margarine on low heat.
2) When melted, add flour, salt and pepper.
3) Stir to blend well; add milk slowly and cook until thickened.
4) Add cubed cheese and blend to melt.
5) Add cooked and drained elbow macaroni. Serve.

Per serving: 569 calories, 24 grams protein, 26 grams fat (percent calories from fat, 41), 59 grams
carbohydrates, 57 milligrams cholesterol, 1423 milligrams sodium, 2 grams fiber.

Answer 4

Oh-So-Good Mac & Cheese

2 cups elbow macaroni, cooked, drained
1 pkg. (8 oz.) KRAFT Sharp Cheddar Cheese, divided
2 cups packed baby spinach leaves, chopped
1 small tomato, chopped
1/4 cup Grated Parmesan Cheese
2 Tbsp. olive oil
1/4 cup finely chopped onions
2 Tbsp. flour
1-1/2 cups fat free milk

Preheat oven to 350°F. Combine macaroni, 1-1/2 cups of the Cheddar cheese, the spinach, tomatoes and Parmesan cheese in large bowl; set aside. Heat oil in medium saucepan on low heat 1 min. Add onions; cook 2 to 3 min. or until crisp-tender. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended after each addition. Increase heat to medium. Bring to boil; cook 2 to 3 min. or until thickened, stirring constantly. Add to macaroni mixture; toss to coat.
Spoon into 1-1/2-qt.-casserole dish sprayed with cooking spray; sprinkle with remaining Cheddar cheese.
Bake 20 min. or until heated through.
Enjoy!

Answer 5

These recipes are top rated on allrecipes.com! Enjoy:

INGREDIENTS
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.


INGREDIENTS
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Answer 6

Start with Krafts Mac n cheese and add some Velveta cheese to it...

Answer 7

Lots and lots and lots of cheese. And good cheese too, like Asiago and real Parmesan and Gruyere.

Answer 8

Velveeta!!

Answer 9

I answered that question last week on Yahoo answers

Answer 10

shells and velveeta...yum