homemade macaroni and cheese recipes

- 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

- 1/8 teaspoon pepper
- 1/2 cup crumbled blue cheese
- 1/4 cup butter or margarine
- 1 1/2 cups shredded Swiss cheese
- 2 cups shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1 (16 ounce) package elbow macaroni
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour

- 10 ounces shredded mozzarella cheese
- 1/4 teaspoon dried parsley
- 1/2 cup milk
- 1/4 cup butter
- 2 pounds elbow macaroni
- 1/8 teaspoon onion powder
- 10 ounces shredded Swiss cheese
- 10 ounces shredded Cheddar cheese
- 1 pinch garlic powder
- 3 tablespoons margarine
- salt to taste

- 8 ounces process cheese (Velveeta), melted
- 1 teaspoon seasoned salt
- 1 (16 ounce) package elbow macaroni
- 1 teaspoon pepper
- 2 eggs
- 2 cups shredded sharp Cheddar cheese, divided
- 1 (12 ounce) can evaporated milk
- 2 tablespoons prepared mustard
- 2 cups shredded mild Cheddar cheese, divided
- 1/4 cup butter, melted

- 2 cups old cheddar cheese
- 2 tablespoons butter
- 1/4 teaspoon each salt and pepper
- 1 tablespoon butter
- 1/4 cup cracker crumbs
- 1/4 cup parmesan cheese
- 2 cups milk
- 3 cups elbow macaroni
- 2 tablespoons all-purpose flour
- 1 cup asiago cheese