macaroni and cheese recipes

- 1 lb macaroni (I prefer large elbows or medium shells)
- 6 tablespoons all-purpose flour
- 6 tablespoons butter or margarine (I prefer butter)
- 2 cups milk (I use skim)
- 8 - 12 ounces extra-sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/4 teaspoon black pepper

- * 3/4 cup evaporated milk
- * 1/2 cup water
- * 1 cup diced process American cheese (Velveeta)
- * 1 1/2 tablespoons butter
- * 1 cup soft bread crumbs
- * 2 tablespoons minced onion
- * 2 to 3 tablespoons chopped pimiento
- * 2 tablespoons fresh minced parsley
- * 3/4 teaspoon salt
- * dash pepper
- * 2 eggs, beaten
- * 2 cups cooked macaroni
- * 1 can (10 3/4 ounces) condensed cream of mushroom soup
- * milk, to thin soup

- 1 cup shredded Cheddar cheese
- 2 ounces processed cheese food (eg. Velveeta), cubed
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 tablespoons dry bread crumbs
- 1 1/2 cups uncooked elbow macaroni
- 1/2 teaspoon salt
- 5 tablespoons butter, divided

- 1 teaspoon salt
- 1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
- 1/2 cup flour
- breadcrumbs
- 1/2 teaspoon pepper
- 1/2 cup butter
- 1 lb elbow macaroni (cooked)
- 3 1/2 cups milk

- 2 cups elbow macaroni (7 oz)
- 1 cup sharp cheddar cheese, grated (4oz)
- 8 ounces Velveeta cheese
- salt and pepper
- 5 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1/2 cup crumbled crackers

- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 dash pepper
- 1 1/2 cups elbow macaroni
- 1 1/2 cups sharp cheddar cheese
- 3/4 teaspoon salt

- 2 tablespoons butter
- 7 ounces macaroni
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons flour
- 3 cups sharp cheddar cheese
- 1 1/4 cups boiling water
- 1/4 teaspoon salt and pepper

- 4 cups cooked elbow macaroni
- 2 tablespoons flour
- 1/2 teaspoon paprika
- 1 1/2 cups 1% low-fat milk
- 2 cups sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 teaspoon pepper
- 2 tablespoons butter