what is best recipe for mac n' cheese.?

Question

I got one recipe for mac n cheese. but it boring and I looking for some different way to bring it to life .

Answer 1

Mac & Cheese

Ingredients:
5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto’s

Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac
Pour in the Milk
Top with Cheeto’s
Bake 45 min. @ 350

Answer 2

Norma Jean Darden's Mac 'n' Cheese (makes approximately 6 servings) 2 cups dry macaroni 2 teaspoons salt( i exploit much less) a million can (12 oz..) evaporated milk 2 large eggs, crushed 3 cups cheddar cheese, shredded a million/4 cup (a million/2 stick) butter, melted a million/2 teaspoon salt a million. Preheat oven to 350 tiers. 2. Grease a 9" X 13" baking dish. 3. cook dinner the pasta in boiling water with the two teaspoons salt till al dente. Drain and set aside. 4. In a extensive bowl, beat the eggs and whisk interior the evaporated milk till properly mixed. upload 2 cups of the the cheese, the a million/2 teaspoon salt, melted butter. and cooked pasta. 5. Pour the aggregate into the baking dish. precise it gently with the the rest cup of cheddar cheese. 6. Bake for extra or less 40 minutes or till the custard has set and the cheese on precise turns golden brown

Answer 3

If you use the boxed,any brand will do.Make the mac as directed.Make the noodles tender.Drain the mac and return to the pan,add the powder cheese and milk,stir well.Then put it back on the stove on a very low fire.Stir well and add a handful of cheese,as it heats stir till cheese melts and becomes thick.Do not burn,stir well.Then serve.The noodles need to be very tender to absorb the cheese.Enjoy.

Answer 4

Golden Macaroni & Cheese

Ingredients:
1 - 8 oz. pkg. elbow macaroni
2 cups milk
1/4 cup flour
1 tsp. onion salt
2 - 10 oz. blocks sharp cheddar cheese, shredded, divided
1 cup soft breadcrumbs (4 slices, crust removed)
1/4 cup butter or margarine, melted

Cook macaroni according to package directions; drain well. Set aside.
Place milk, flour and onion salt in a quart jar; cover tightly and shake vigorously for 1 minute. Stir together flour mixture, 3 1/2 cups cheese and macaroni. Pour macaroni mixture into a lightly greased 13x9 inch baking dish or 2 (11 inch) oval baking dishes. Sprinkle evenly with bread crumbs. Add remaining 1 cup cheese; drizzle evenly with butter. Bake for 45 minutes or until golden brown in 350 degree oven.

Answer 5

Boil your pasta and set in a caserole dish. Then, imagine you are making a traditional fondue. Slowly heat some white wine or champagne in a sauce pan, adding shaved swiss cheese bit by bit while it melts. I like a little meunster too for gooeyness. and finally a little butter and a dash of cayenne pepper. Pour the melted mixture all over the pasta and top with cracker or bread crumbs, and bake for about 20 minutes covered and 10uncovered to brown the bread crumbs

Answer 6

1 tablespoon olive oil
1-inch thick piece pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cups Irish white Cheddar, plus more for the top
1 1/2 cups Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley

Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.

Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

Answer 7

Definetly "VELVETA", also add a Salsa mix (spicy)