Here is a very easy mac&cheese use a 9 by 13 pan melt 1/2 stick butter in 350 degree oven, when melted add 2 cups macaroni(uncooked) pour 4 cups milk over that and sprinkle with 2 cups shredded cheese bake for 1 hour or until golden brown. No need to cover or cook macaroni. ENJOY!!!

You really can't make 'a little bit' of GOOD mac and cheese, so for the two of us, I use a box mix now and then. But the one found at this link, I have used for years ever since I saw Patti LaBelle prepare it on Oprah's show.

http://www.oprah.com/food/Over-the-R...oni-and-Cheese

Believe me, it serves way more than 4-6 at our family dinners. It's one of the best recipes I've ever fixed. I have also used different cheeses at at times might not have had one called for, on hand. While the mac cooks, I mix the sauce.
Then I drain the mac well, pour it into the sauce, pour the sauce into a greased 9x12 pan, sprinkle more cheese on top and bake until it turns bubbly, browns a bit and top cheese is melted. Many times I prepare it, then put it in the over at whom ever's home we are gathering. If that's the case, you may want to save top cheese as I add a bit more liquid (I used evaporated milk for this part). Mix well and sprinkle the cheese to bake. Mac and cheese tends to absorb liquid if
it sits very long before baking.

This has a marvelous creamy taste, or as my niece says, IT'S THE BOMB!

All the recipes sound good but why all the work and baking time ? The macaroni has to be cooked before putting in the oven and the extra time baking would seem to make it overcooked and mushy. I cook my macroni in salted water until done and drain if water hasn't all cooked out. I then pour in a little bit of milk,( I don't measure anything) and drop several slices of cheese right in the pot and let simmer or stand until melted. I stir it up good and pour into a baking dish and put more cheese on top and put under the broiler until slightly brown. My family love it. I have sauted onion and celery in butter and added to it but my family like it better without it. This is so easy and quick.

sassy granny

Why all the bother?

I just buy the Kraft shells and cheese, I love it, could eat a whole box, but, I don't.

This is my way of doing it from scratch.

Boil the noodles as per package instructions. I only use 2 cups of noddles.
While the noodles are cooking I make my cheese sauce;

pour 1- 5oz. can of evaporated milk and 2 table spoons of real butter in a sauce pan on very low heat, you want this to warm slowly.
Once this is hot (not boiling) start adding sharp cheddar cheese a little at a time (I use about 2 cups shredded), constantly stirring and allowing the cheese to melt as you go. When all the cheese is melted you will have a very creamy cheese sauce to pour over your cooked noodles.

That's it, your done, unless you want to add some other stuff to it.

Now if you want to make this into a meal by itself just add some pre-cooked and drained ground beef, I wash/rinse off all fat and add it to the noodles before pouring on the cheese sauce. This is the way my hubby likes it. But for me, I go one step further and add a little tomato to it as well. Sometimes I use canned diced tomato, or stewed tomato, or just plain spaghetti sauce. It doesn't matter to me what tomato goes in, I just love tomatoes in mine. I also like to add some Garlic and Herb spice but then again I'm sort of weird that way. LOL

This sounds really god sassy granny. What kind of cheese do you use? My husband remembers him Mom using velveeta cheese to make her mac and cheese. I know they have slices now so if I make this will probably use them.

A friend of mine went to a mac and cheese cook-off. I think that would be the best.

I just make mine on top of the stove. Boil Macaroni with a little oil in it to keep from sticking together until done. Drain, put whole milk, butter, salt, pepper and a whole lot of Velveeta. Keep on low heat until cheese melts. Kids love it.

I use box mixes and cook accordingly, but add 1-2 cups of grated cheddar cheese ( or cheese of any kind), and/or place in a casserole dish and put crushed chez-it crackers on top and bake.

both of the other recipes sound like fun eating.

Sweetie Pie's Mac & Cheese
 

A few years ago I saw a food network show featuring Sweetie Pie's restaurant. Since then, she is now syndicated on Oprah's channel. This recipe came from CD Kitchen with a "copy-cat" version of her recipe. I have made it twice, delicious...high in fat & calories, ultimate comfort food.

1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound monterey jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese

DIRECTIONS:
Heat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside.

In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.