also, get the mac from Whole foods with their conglomoration of all the left over cheeses put on the top!

God, don't you guys have wikipedia?

Or are you dying to make it yourself? And are you meaning the "like Kraft only mom made" kind or the more upscale gourmet kind?

do you have what it takes wimp?

doubt it.

I always feel guilty eating just pasta and goo so I put in some frozen peas or other veggies and perhaps some ham when I make mac & cheese.

YUUUUUUMY!

http://www.tasteofhome.com/Recipes/Deluxe-Macaroni--n--Cheese

Instead of sharp cheddar, I use Tillamook medium, and I skip the paprika, top it with buttered breadcrumbs, and bake it for half an hour. The cottage cheese makes it really smooth and creamy.

I think that maybe if you used velveeta you'd be good to go - that sh#t melts like butta!!

Spicy.

7 oz cooked macaroni

2 tblsn chopped onion

1/4 teaspoon pepper

1/2 teaspoon salt

3 cups cheddar (I like sharp)

2 cups thin white sauce

Heat oven to 375. Layer 1/2 the macaroni in ungreased 2 quart casserole. Sprinkle with 1/2 the onion, salt pepper, and cheese. Repeat. Pour white sauce over casserole. Cover, bake 30 min. Uncover, bake another 15.

White Sauce:

2 tablespoon butter

2 tablespoon flour

1/8 teaspoon salt

1/4 teaspoon pepper

2 cups milk

Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth & bubble. Remove from heat. Stir in milk & heat to boiling while stirring constantly. Boil & stir 1 minute.

Good luck!

That's a true Seattle-centric macaroni and cheese story. Now you know.

It's really good and simple enough.

--Kurt Cobain, Rolling Stone interview, published Jan. 27, 1994

2 cups dry macaroni (8oz)
1 1/2 cups fresh coarse breadcrumbs
4 tbsp butter
1 red bell pepper, finely diced
1/2 onion, finely diced
1/8 tsp cayenne pepper
1 tsp salt
1 tbsp flour
2 cups milk
2 1/2 cups shredded sharp or medium cheddar (about 10oz)

Preheat oven to 375. Boil pasta until al dente, drain and set aside. Meanwhile, melt 1 tbsp butter and toss with breadcrumbs, set aside.

In a large saucepan melt the remaining 3 tbsp butter over medium heat. Saute the onions and peppers until soft, about 5-10 minutes. Add the salt and cayenne pepper.

Whisk in flour and continue whisking for about 2 minutes. Whisk in the milk and bring to a boil. Turn heat down to low and simmer for 2-3 minutes or until sauce has coats the back of a spoon. Whisk in the cheese until melted. Stir in the pasta until well coated and then pour the mixture into a 2-quart casserole. Top with buttered bread crumbs and bake for 20-30 minutes or until it is golden brown and bubbly. Let it cool for about 10 minutes before serving.

http://isthatpie.wordpress.com/2008/04/11/stealing-recipes/

Is that what this is all about, then?

- boil pasta (with a splash of veg oil & salt)
- drain pasta, put back in pot on low-medium burner while still hot
- mix about a tablespoon of sour cream in, more if necessary
- mix in cheese of your choice (i recommend sharp cheddar & havarti) and a dash of hot sauce if you want
- the whole thing is easy as hell, 15 minutes start to finish, with no baking required! you should at least give it a try.

My personal favorite:

Mix all of the ingredients together in your crockpot and cook on low for about 2 hours. Leave longer--crockpots won't burn & it'll get crusty. If no crockpot, go to Value Village and find one. In a pinch, mix all ingredients together and bake, covered, at 375.

NOTE: DON'T cook the macaroni first.

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 pound sharp or extra-sharp cheddar cheese, grated (I usually mix 3 parts cheddar to 1 part swiss)
1/2 pound elbow pasta, uncooked.

Put some macaroni noodles on to cook. While they are cooking, melt some butter in a pan (try about 1 TBS for a 2 person dish) and add equal parts flour to create a roux. Slowly add milk while whisking until you have enough sauce (remember, I said I don't measure-- but it's probably something like a cup of milk), it should be thick but not cement style.

Pick a cheese you like-- I enjoy a nice sharp cheddar, but almost anything will do-- and add a bunch of that. I would say about a cup or so-- you can add more milk or cheese to taste and to thicken/thin the sauce. Great about 1/2 cup extra cheese and set aside.

Drain the macaroni noodles and mix with the cheese sauce in a large bowl. Grease the bottom of a baking pan (8X8 should work for this size recipe) or casserole dish and add layer of pasta, layer of extra cheese and another layer of pasta.

If you have bread crumbs lying around, sauté them in a pan with some butter, then sprinkle over the top of the pasta. (You can use stale French bread or baguette, toast it until crisp and crumble it for the same effect). Leave uncovered, bake about 25-30 minutes or until bread crumbs are crispy and golden brown.

You will probably have a stroke after eating this, but it's delicious.

*Note: for spicy mac n cheese try pepper jack. Sometimes it’s good if you add a little parmesan with the bread crumbs on top, all the fun is in the experimentation.

By the way, I thought Fannie Mae was the name of a candy company. Or maybe I'm thinking of Fannie Farmer. Isn't it interesting that candy companies tend to be named Fannie?