Macaroni and Cheese Recipe?

This one is good - but I don't put the tomatoes in.

 http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html

Deb W.

I make mine with shells.  I usually make a lot and freeze some, so I typically use about half a box of velvetta, 1/2 a jar of nacho cheese.  Sometimes I add bacon bits, sometimes not.  Oh, and just enough milk to make it nice and creamy.

Just cook the pasta, put it back in the pan, stir in the cheeses and milk, as well as some seasonings (I use Natures Seasons), then place in a baking pan and just let it heat through good.

Simple, but my guys love it.

 Deb, that does sound yummy. I like tomatoes, but not with macaroni and cheese so I'd leave those out too. Glenda - not a fan of nacho cheese unfortunately, but who knows I may give it a go, that sounds really creamy!! I love a good creamy macaroni and cheese dish. I also love shell pasta. I never heard of Natures Seasons. I'll have to take a look for it. I'm always on the hunt for new seasonings. My spice rack is full and the overflow of my seasonings is taking up a good portion of a small cabinet lol. It drives my SO crazy.

I think I'll try one this weekend. Maybe both, heck it freezes! I have the significant other's Mom up and the Sicilian in me is already planning out what to feed her lol.  Macaroni and cheese one night, chicken dinner the next, then maybe a homemade chicken soup/salad and garlic bread night with the leftover chicken (because there will be leftovers; I only know how to cook for an army really lol).

Yeah, give it a try - Mac & Cheese is pretty forgiving - once you get the bechamel sauce down, you can pretty much add whatever cheeses and spices you like to it.

Deb W.

If not nacho cheese, then any of the pourable cheeses.  I think that they still make those, or go for the extra mild stuff.  We're all zing fanatics, and that really adds a nice little zing to mac and cheese.

I have the best recipe in the world but it's at home. :(    It starts with a bechamel sauce too but also has an addition of cream.  It's not friendly to the waistline but oh man is it good.  It calls for a few drops of Tabasco sauce and that adds a super flavor without any real heat.

Stouffers - in the grocery store freezer. 

Joyce

 I use this recipe I love it.

http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/

It.Is.Incredible.

my sister consistently gets RAAAAVE reviews of her Mac & Cheese- and it's Martha Stewart's recipe.  I think this is the one.  The key is good cheese - gruyere and pecorino tend to make it so outstanding.

http://www.marthastewart.com/article/perfect-macaroni-and-cheese

 You guys are awesome! I made the first suggested recipe and it came out goooooood. I'm going to try out the others soon too! (there is no such things as too much mac and cheese after all). Besides, I can pawn some leftovers off to my coworkers when I see them. They'll never say no to free food!

The Tabasco sauce sounds really interesting. I love Tabasco and never would have thought to add it to mac and cheese. I'm going to try a recipe a month!

Tonight's kitchen experiment is a vegetarian loaf or I'd try another mac & cheese recipe. If it comes out good, I'll share it with y'all. 

So, any new experimentation?

 This is my favorite mac & cheese recipe:

http://allrecipes.com/Recipe/Four-Cheese-Macaroni/Detail.aspx