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my sons girlfriend just tought me a new trick about boxed mac'n'cheese. She dose the following; after draining the mac, she puts the milk, marj, powdered cheese packet back into the sauce pan and blends them, then she puts in 2-3 slices of american cheese, after melting, then she adds the macaroni. it is very cheesee and creamy,exp.for powdered cheese.

Try using Velveeta instead of american cheese.  YUMMY!!

I guess I am "old school" the best mac and cheese starts with a good cheese sauce made from butter, milk, flour,dry mustard.  Then the cheeses.  I like cheddar, co-jack, pepper-jack, mozzarella, asaiago,  use your immagination.  (I don't use all thoes cheeses at once by the way!)  Once the sauce is made it gets poured over the cooked elbow maccaroni and then put into a casserole and the top gets a bit more cheese and then it gets baked until it is all golden and bubbly.  (This is why I don't make it very often)  The addition of extras is nice but not necessary extras could be :bacon, onions.  There is not much else I would add.  If you add too much it becomes a "Casserole" not mac-n-cheese.

 I add a little bit of hot sauce to spice it up.  Sometimes I toss in a pinch or two of Parmesan at the end for a nice kick and a bit of a crunchy topping.

Cut up and brown some smoked sausage links in frying pan and then add to mac and cheese with a nice big slice of Velveeta cheese from the packaged logs to melt ever so fast into the mixture for a very cheesy and filling delight for the family!

I have two favorites.....

 
Add browned hamburger, garlic powder and top with parmesan cheese mixed with bread crumbs and stick it under the broiler for a bit

OR

Slice cooked brauts and add along with diced red and green pepper

Yummmm 

Hi all....

I make my Mac & Cheese by using:  1# elbow macaroni (cooked according to package directions)

                                                      1 Can Cheddar Cheese soup

                                                      1/2 Can Milk (use soup can to measure)

                                                      1#  Chunk Sharp Cheddar Cheese  (sliced/diced for easy melt, keep a few slices for

                                                       topping.

                                                      1 Medium onion, diced

                                                      Salt to taste

                                                      Pepper to taste

                                                      1 1/2 Tsp. Mrs. Dash

                                                      1 Tbs. Parsley flakes

1.  In medium sauce pan heat/melt cheese, soup, milk,  salt, pepper, Mrs. Dash, and half of the diced onion.

2.  Cook pasta according to directions with 2nd half diced onions. Drain. Add above and combine. Top with sliced cheese,  sprinkle of salt, pepper.

3.  Bake @ 350 for 20 minutes, or until top is lightly browned, and crispy.

I fix  2 boxes of Velvetta Shells and Cheese for one meal as an side dish.   I then use the leftovers mixed with a 6 oz.  can of tuna (packed in water) ranch salad dressing and/or sour cream and heat it in the microwave for a quick tuna pasta casserole.  It is quick and easy, plus it really taste good.

To any Mac & Cheese , I add any type hot peppers & crumbled bacon . Some times Hot peppers & Ham .

I add cut up hot dogs and cherry tomatoes to any Mac & Cheese.  This works to get granddaughter to eat as those are her 3 favorite foods.

I love adding diced leftover ham with a little blue cheese.

My family loves it when I add a couple of cheese slices to a box of mac and cheese, then when that is all melted, I also add about 3/4 of a cup of mild salsa. 

 I use 1lb box of shell noodles, 2 cans of Cheddar Cheese Soup and 1/2 can of milk, 1 can of chopped tomatoes,drained reserve some of the tomato  juice and stir into cheese sauce. Cook noodles, add tomatoes and cheese sauce and bake until bubbly.

For homemade mac & cheese, I always start with the flour and margarine and milk standby.  Then add the shredded cheese(s) I will be using (that can vary).  Sometimes I add dry mustard and white pepper.  Then I mix a can of cheese soup into the mac, then the cheese sauce.  I ALWAYS put seasoned bread crumbs mixed with a bit of Parmesan and parsley flakes over the top and dot with margarine before baking. 

For quick mac & cheese, I add a bit of Cheez Whiz to the cooked box brand.  Sometimes I will add a can of tuna as well.

I would definitely have to say  a spoonful of cream cheese! It makes it extra creamy without getting too cheeezy and it works for both homemade AND a boxed mac&cheese! Try IT!!

Real mac and cheese starts with a homemade cheese sauce of butter, flour, milk, cheese, salt and pepper. My favorite "secret" ingredients are dry mustard, a few drops of Louisianna hot sauce, and about a cup of sour cream. It's the richest, creamiest mac and cheese you will ever try. No blue box or canned soup, this is the real thing. The hot sauce adds depth and flavor but isn't noticeable and doesn't make the dish "hot". I use a combination of several cheeses, whatever I have on hand at the time.

Hi,

Your recipie sounds really good.  I was looking for a good Mac & Cheese recipie.  I do have one question, how long

do you bake it and at what temp? 

Thanks Calvetta

I find cheese expensive to buy, so I usually use boxed mac 'n cheese and add some extra ingredients. I love ground beef in my mac 'n cheese, sometimes also I'll add some mushrooms. One variety that everyone in my family loves is to substitute tomato juice for the milk.  

I'm with Rangerbob.