Macaroni and Cheese

Ok- I have to tell you before I share that this recipe is famous! (not really) but everybody loves it! I got it from fh's aunt- it is so good. I am bringing it to the gtg on friday.


2 boxes medium shells
2 cans tomato soup
4 cups shredded mild cheddar
1 block swiss
2-2 1/2 cups milk

make pasta. put in pan. Cut swiss into small pieces and stir into pasta. Stir in cheddar. Mix tomato soup with milk, pour over pasta and stir.

Bake at 350 for about 45 minutes, stir every 15 minutes.

This is how I make it. It's DH's favorite meal!

1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese
8 ounces Velveeta
1/4 cup bread crumbs

1 Preheat oven to 400 degrees F (205 degrees C). Butter a large casserole dish. Prepare macaroni.

2 In a separate saucepan, melt the butter. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and Velveeta, and stir constantly until the sauce is thick and smooth.

3 Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the casserole dish. Sprinkle bread crumbs over the top.
4 Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

1 box elbow macaroni
1 - 8 oz. pkg. cheddar cheese (I use mild) cut into cubes
1 - 8 oz. pkg. any other cheese (another block of cheddar is fine too) cut into cubes
Milk (about 1 cup)
Cornstarch (about 2 tbsp)
Butter or margerine, 1-2 tbsp.

Cook and drain pasta - dump into casserole dish. Add cubed cheeses - you can add or subtract from the above amount to your liking. Save a few cubes for the top.

On med. heat, heat milk and cornstarch so that it is hot (NOT boiling or milk will scorch) until it thickens, stirring constantly (otherwise known as white sauce)

Mix white sauce and butter/margerine into pasta & cheese, mix well.

Top with remaining cheese. Bake at 375 for about 30 minutes (if you like a 'crust' on top, leave in for 45)

I should pass these on to my FMIL. She apparently forgot how to follow her own recipe and can't get it right! It has been 6 yrs and the same bland, gooey taste!

Thanks for sharing. I wanted my own recipe.

I make THE BEST Mac and cheese. I don't cook with measurements so here goes:

I use:

Elbow pasta
Mild Cheddar Cheese
Sharp Cheddar Cheese
Mozzarella cheese
Milk
Butter
Salt
Pepper

Viola