More Mac and Cheese Recipes

Cook macaroni according to package directions; drain. Place in a 5-quart slow cooker; add margarine.

In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours; sprinkle with remaining cheese. Cook for an additional 15 minutes, or until cheese is melted. Sprinkle with paprika. Yields 10 servings.

MOM’S MAC AND CHEESE

7 ounces elbow macaroni
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
2 cups milk
2 eggs, beaten
1 cup shredded cheddar cheese
1 cup shredded Colby cheese
1 cup shredded Monterey Jack cheese
1/4 cup Parmesan cheese
2 teaspoons parsley flakes
2 tablespoons bread crumbs

Heat oven to 350°F.

Cook macaroni according to package directions; drain.

In a small pan, melt butter. Stir in flour and salt. Blend in milk; cook until thick.

Mix shredded cheeses together; reserve 1/4 cup. Add cheese to sauce; stir until melted. Stir in macaroni and parsley. Pour into a 2-quart casserole dish; top with reserved cheese and bread crumbs. Bake for 25 minutes.

BAKED MACARONI AND CHEESE

1 package (8 ounces) macaroni, cooked
16 saltine crackers, finely crushed
1 teaspoon salt
1 teaspoon seasoned pepper
8 ounces sharp cheddar cheese, shredded
8 ounces extra sharp cheddar cheese, shredded
6 large eggs, lightly beaten
4 cups milk

Heat oven to 350 degrees.

Layer 13 each of macaroni, crackers, salt, pepper and cheeses in a lightly greased 13x9-inch baking dish. Repeat layers twice.

Whisk eggs and milk together; pour over macaroni mixture.

Bake for 55-60 minutes, or until golden and set. Let stand 10 minutes before serving.

Yields  8 to 10 servings.

CLASSIC MACARONI AND CHEESE

12 ounces elbow macaroni
1/4 cup white onion, diced
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
1 tablespoon prepared mustard
3 cups (12 ounces) sharp cheddar cheese, shredded
3 cups coarse bread crumbs

Heat oven to 375 degrees.

Cook macaroni according to package instructions or until al dente. Drain, rinse and set aside.

In large saucepan, saute onion in butter for 2 minutes until transparent. Blend in flour, stirring well to incorporate; cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat; add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese. Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered 9-by-9-inch ovenproof dish. Top with remaining 1/2 cup cheese and bread crumbs. Bake for 25 minutes or until top is golden brown.