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The best Macaroni and Cheese recipes - 99 recipes

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Preheat oven to 400 degrees

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 3/4 pound sausage or kielbasa, thinly sliced
  • 2 onions, chopped
  • 1/4 cup King Arthur flour
  • 2 cups milk
  • 4 teaspoons mustard, German style
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon white pepper
  • 3 cups Swiss cheese, shredded
4/5 (1 Votes)

By

Adjust oven rack to lower-middle position and heat broiler

  • 2 Cups Panko breach crumbs
  • 3 tablespoons unsalted butter, cut into 6 pieces (cold)
  • 1 lb elbow macaroni
  • 1 tablespoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 1/2 teaspoons mustard powder
  • 1/4 teaspoon cayenne pepper
  • 5 cups milk
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
3.7/5 (42 Votes)

By

Cook macaroni as directed but omit salt

  • 1 can (14 1/2 ounce size) low sodiumchicken broth
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 1/2 cup skim milk
  • 6-7 slices swiss or provolone cheese, cut up
  • 3 cups dry elbow macaroni
3.2/5 (14 Votes)

By

This delicious macaroni and cheese recipe is will be a family favorite! You can also add jalapenos and spicy sausag

  • 1 package (1-pound) San Giorgio elbow macaroni pasta
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 cup milk
  • 4 cup shredded sharp cheddar cheese
3/5 (3 Votes)

By

Cook macaroni according to package directions; drain and set aside

  • 8 ounces dry elbow macaroni - (2 cups)
  • 2 tablespoons nonfat dry milk
  • 2 tablespoons flour
  • 1 tablespoon butter melted
  • 1 1/4 cups boiling water
  • 3 cups grated American cheese - (12 oz) divided
  • 1/4 teaspoon salt
3.5/5 (6 Votes)

By

To Double Recipe: Double all ingredients, except increase margarine to 1 tablespoon, use 2-quart casserole and inc...

  • 1 can (10 3/4 oz) Campbell’s Condensed Cheddar Cheese Soup
  • ½ soup can of milk
  • 1/8 tsp pepper
  • 2 cups hot cooked corkscrew or medium shell macaroni (about 1 ½ cups uncooked)
  • 1 tbsp dry bread crumbs
  • 2 tsp margarine or butter, melted
0/5 (0 Votes)

By

1. Cook macaroni till done (not too done) 2

  • Topping:
  • 1 lb elbow macaroni
  • 1 stick butter
  • 2 cups 1/2 & 1/2 cream
  • 2 eggs, beaten
  • 1 cup shredded colby
  • 1/2 cup shredded sharp cheese
  • 1/2 cup shredded mild cheese
  • 8 oz Velveeta Cheese
  • Salt and pepper
  • 1 cup Colby shredded
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mild cheddar cheese
3.7/5 (3 Votes)

By

This sounds like it has potential

  • 1/2 pound elbow macaroni
  • 1/4 cup thinly-sliced prosciutto - (2 oz)
  • 1 cup heavy cream
  • 2 cups milk
  • 1/4 cup grated Parmesan
  • 1/8 teaspoon ground nutmeg
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup grated Swiss cheese
0/5 (0 Votes)

By

This is so yummy - it was adapted from a Food NetWork Recipe

  • 1 Tbsp unsalted butter
  • Kosher salt
  • 8 ounces elbow macaroni
  • 2 cups half and half
  • 3 large eggs
  • 1/2 tsp paprika
  • Freshly ground pepper
  • 2 tsp. Gramma Hazel's signature spice
  • 1 small mild onion, chopped finely - optional
  • 8 ounces cheddar cheese, cut in very small chunks or grated
  • 4 ounces provolone cheese, cut in very small chunks or grated
  • 4 ounces smoked gouda cheese, cut in very small chunks or grated
  • 2 ounces mozzarella cheese, cut in very small chunks or grated
  • Fresh parsley, chopped
0/5 (0 Votes)

By

Heat oven to 357*. Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-1...

  • 16 oz. elbow macaroni (about 3 cups)
  • 3 Tbsp butter
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16 oz)cubed 1/2" size Velveeta cheese
  • 8 ounces Shredded Kraft Mild Cheddar Cheese, divided
  • 8 ounces Shredded Kraft Monerrey Jack Cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
0/5 (0 Votes)

By

Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni

  • 1 1/2 cup ricotta cheese
  • 1 cup milk
  • 1 (8 3/4 oz) can whole kernel corn, drained
  • 1 1/2 cup shredded Cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 2 cups tricolor macaroni twists, cooked and drained
  • 10 salty crackers coarsely crushed.
0/5 (0 Votes)

By

Melt butter in medium sauce pan

  • 4 tbsp flour
  • 4 tbsp butter
  • 4 cups milk
  • 2 tsp salt
  • 2 tsp pepper
  • 1 pound macaroni
  • Dash of white pepper (to taste)
  • 1 1/2 cups white cheddar crackers
  • 1 block cracker barrel cheese (white vermont), shredded
  • 1 block cracker barrel (extra sharp cheddar), shredded
  • 1 block cracker barrel (white cheddar), shredded
  • 1 block cracker barrel (white aged reserved), shredded
  • 1/4 cup parmesan cheese
0/5 (0 Votes)

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Baked Macaroni and Cheese Macaroni & Cheese, German Style