1lb cooked elbow macaroni
Preheat oven to 375.
Melt 3 tbs butter. Stir in 2 tbs flour. Generously season with salt, pepper, and garlic. Stir in 2 cups of milk, on medium heat. Stir occasionally until it starts to bubble. Add 6 oz of cream cheese and 8 oz of sharp cheddar cheese. When sauce is smooth mix in macaroni. Put in tray. Sprinkle with breadcrumbs and parmigiana cheese. Put in oven until lightly browned. 20-30 minutes.

http://www.passionatehomemaking.com/2009/02/two-tasty-recipes-sweet-potato-burritos-macaroni-cheese.html

Macaroni and cheese
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk(you can also use evaporated milk but I find that you have to increase the amount to get it to be creamy enough)
Directions
Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture
into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

http://jas.familyfun.go.com/recipefinder/display?id=40753

We use the cheddar cheese!

Creamy Mac and Cheese
2 C uncooked elbow macaroni
1/2 C butter, cubed
1/2 C flour
1 1/2 C milk
1 C sour cream
8 oz Velveeta, cubed
1/4 C grated Parmesan
1/2 t salt
1/2 t ground mustard
1/2 t pepper
2 C shredded cheddar

Cook and drain pasta. Set aside.
Melt butter. Add flour and stir till smooth. Add milk. Bring to a boil. Cook and stir for 2 minutes. Reduce heat and add everything else except the cheddar (I’ve actually added it too at this point, and we liked it as well or better). Stir till melted and smooth.
Toss cheddar with macaroni. Stir in cream sauce. Bake in a greased 9×13 pan at 350 for 35-40 minutes.

Delicious!

I cook 2 boxes of macaroni. while it is cooking, I cube a whole box of Velveeta cheese and put it in my extra large crock pot on med heat. I pour the pasta over once cooked and drained. I add milk enough to cover bottom, and cook on medium until cheese is all melted. Stir often. Add more milk if you like it saucier, less if drier. Once everything is melted and mixed well, i turn crockpot down on low and add 4-6 jars of babyfood squash and/or carrots! (yes babyfood) This is one of the ways i sneak veges to my kids who won’t eat them! The babyfood adds to creaminess and you can hardly taste it (if u r looking for it that is!)

I know whats on my menu tonite!

Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole.

Here is where I diverge from the recipe that calls for tomato slices on the top. I top with about 1 cup of shredded cheddar cheese.

Bake at 350 for 30 to 40 minutes or until heated through makes 6 servings.

I actually make the cheese sauce ahead and freeze it. I really think it’s enough cheese sauce for double the macaroni, but ymmv. I also use this sauce for au gratin potatoes, on top broccoli, etc…You can even stir in some salsa for a dip.

http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx

Is much better. My hubby says so too. I made hers last week looking to see if I could top Chuck’s… and the answer is NO! I HIGHLY recommend you try it. I know some of the ingredients are unconventional… but you will SO not regret it. It’s creamy, delicious, easy to make… Just trust me on this one. Please?

primeonadime.com

http://splendidtable.publicradio.org/recipes/main_mbmacandcheese.shtml

http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html

http://kyrepomanager.blogspot.com/2009/02/three-cheese-mac-and-cheese.html

a bit more healthy with the pureed butternut squash (which you can’t taste, just gives it a hint of sweetness) but still yummy with 4 cups of shredded cheese. we made it with wacky mac spirals and it was a big hit in our house!

Too funny that you’re also craving mac & cheese during your pregnancy!! I am experiencing the exact same craving, and have made simple mac & cheese much too often lately!! My recipe is very basic, but yummy. I use bowtie pasta (for fun) or basic elbows (I choose to always use a whole grain or whole wheat pasta, but that’s a preference). I start with a basic white sauce (flour, butter, heavy cream) and once it begins to thicken, add cheese (usually extra sharp cheddar – white – or a combo of the cheddar and swiss). Of course, always use salt/pepper in the sauce to your taste. Then I simply toss the cheese sauce and pasta together, place in a glass baking dish at 450 degrees for about 20-25 minutes (I like to top mine with a light dusting of whole wheat bread crumbs prior to baking, but again that’s a preference). Once it’s bubbling and golden, it’s done and delicious!!!

16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded Cheddar cheese, divided
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt

Cook pasta according to package directions; drain.

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese

Makes 8 – 10 servings

I enjoy her site……….