homemade macaroni and cheese recipes

- 1 teaspoon Worcestershire sauce
- 8 ounces macaroni
- 3/4 teaspoon salt
- 1/2 cup bread crumbs
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground mustard
- 3 1/2 cups shredded Cheddar cheese, divided
- 1 1/2 tablespoons butter
- 1 dash hot pepper sauce
- 1 1/2 cups milk
- 2 tablespoons butter, melted

- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 1 1/2 cups cooked elbow macaroni
- 1 egg, lightly beaten
- 1/2 cup milk

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

- 2 tablespoons butter
- 2 cups skim milk (Or your liking)
- 1/2 cup fresh breadcrumbs
- 1 tablespoon flour
- 2 ripe tomatoes
- 2 cups grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 8 ounces elbow macaroni

- 1/4 teaspoon black pepper
- 2 cups uncooked macaroni
- 12 ounces evaporated milk
- 1/4 teaspoon dry mustard
- 1 teaspoon worcestershire sauce
- 2 cups shredded cheddar cheese
- 2 cups milk
- 1/4 teaspoon salt

- 230 g macaroni (uncooked)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup butter
- 1 1/2 teaspoons all-purpose flour
- 1 teaspoon salt
- 3 cups milk

- 1 (2 7/8 ounce) can French-fried onions (Durkee)
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 teaspoon dry mustard
- 1 (10 3/4 ounce) can cream of mushroom soup
- 3 cups hot cooked macaroni

- 2 cups milk
- 1/4 cup all-purpose flour
- 1 cup soft breadcrumbs (4 slices, crust removed)
- 1 (8 ounce) package elbow macaroni
- 2 (10 ounce) blocks sharp cheddar cheese, shredded, and divided (about 4 1/2 cups)
- 1/4 cup butter
- 1 teaspoon onion salt

- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- grated pecorino romano cheese (about 5 oz.)
- 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
- 5 1/2 cups milk
- 1 lb elbow macaroni
- 2 teaspoons salt
- 8 tablespoons unsalted butter, plus more for dish (1 stick)
- 6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
- 2 cups grated gruyere (about 8 oz.)
- 1/2 cup all-purpose flour