What’s your Mac n cheese recipe?

Question

Answer

My fav? 
Mac:
16 ounce box elbow pasta
1/2 block Velveeta
1/2 C cheddar (shredded)
Milk, salt, pepper to taste
Topping:
1 C Seasoned bread crumbs
1/2 C cheddar (shredded)
1/4 C melted butter
Cook macaroni.
While cooking, cube velveeta, melt with milk until saucy. Add salt & pepper to cheese mixture.
Drain/rinse pasta, mix with velveeta sauce, stir in shredded cheddar.
Place in baking pan (pref glass), sprinkle cheddar, then bread crumbs evenly on top. Drizzle butter on that, just enough to lightly modified. (Makes the crumbs crunchy!)
Bake 350 until cheddar is melted & crumbs are crispy!
(Varies according to oven)

SO. YUM. 🤤🧀
(For a spicy twist, you can add a can of Rotel tomatoes to the velveeta sauce!)

Answer

😋😋

Answer

Boil noodles, Make a roux, season the roux with cayenne, pepper, Cajun seasoning, add heavy whipping cream, add mozzarella, Parmesan & whatever white cheeses
Add shrimp/lobster/crab (season it all in Cajun seasoning)
Mix it all together; top with panko bread crumbs and Parmesan cheese & bake until golden/crispy 👌🏻

Answer

There’s a super simple weight watchers recipe I always follow except i use whatever cheese I have on hand (it’s the first Mac n cheese recipe that comes up when you google it) and then instead of noodles I use gnocchi and then I add half a bag of corn to it. Sounds strange but honestly it’s amazing and everyone loves it.

Answer

1/2 lb of Jumbo elbow Mac (I like the bigger noodles, adds a bit of nostalgia plus soaks up cheese sauce)
While you wait for noodles to cook:
Wisk together a scant 1/2 cup milk, 2 eggs, 1/2 tsp mustard powder, dash of hot sauce, and s/p in a bowl or measuring cup. 
Grate 8oz of your favorite cheese(s). I usually just use sharp cheddar. Don’t use pre-shredded cheese, the cellulose in pre-shredded has an odd effect in M&C - dulls the flavor and the sauce isn’t as smooth.
Drain your noodles and add in 4 tablespoons of butter. Place noodles/butter back on the stove on very low heat. Stir in egg/milk mixture and grated cheese. 
Stir constantly until cheese is melted and sauce thickens enough to coat back of a spoon. Take off heat, it will continue to thicken as it cools.
This is my easy stove top Mac recipe that I always use instead of buying a box of Kraft. Tastes so much better, easy to double the recipe too, and the leftovers are amazing eaten cold straight out of the fridge.

What’s your Mac n cheese recipe?

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