6 Comments so far

1. Yahooigan

   Here are a few unique mac and cheese recipes. Hope this helps.

   Baked Macaroni and Cheese II

   INGREDIENTS
   1 pound macaroni
   1 (11 ounce) can condensed cream of Cheddar cheese soup
   1 1/2 cups milk
   14 ounces extra sharp white Cheddar cheese, shredded, divided
   1 (14.5 ounce) can stewed tomatoes
   1/4 cup dry bread crumbs

   DIRECTIONS
   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
   In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
   Preheat oven to 400 degrees F (200 degrees C).
   Add macaroni and tomatoes to soup; stir and pour into a 9×13 inch baking dish. Cover with bread crumbs and remaining cheese.
   Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

   More here.

   http://www.epicurious.com/recipes/food/views/237298
   http://www.epicurious.com/recipes/food/views/104708

2. RT(R)

   go to grocery store
   pick up 2 boxes of kraft mac and cheese
   follow directions on back of box
   eat

3. dickn2000a

   Here’s the recipe from one of my cookbooks. Just boil the macaroni until done. Drain — put into a baking dish. Pour the cheese sauce over it and bake for 20 – 30 minutes at 325 degrees farenheit.

   Recipe Number 239
   Cheese Sauce
   This is the smoothest cheese sauce ever! It can be used in macaroni and cheese (Recipe #153) or for fondue. It’s also great for Welsh rarebit or poured over steamed broccoli and cauliflower.
   Ingredients:
   white butter roux (Recipe #233)
   1 pound sharp cheddar or Colby cheese, shredded
   2 to 3 cups milk, (buttermilk or regular)
   dash salt
   Preparation:
   To the roux, add 1 cup of milk or buttermilk and bring mixture to just below the boiling point, stirring constantly. At no time allow the sauce to boil. Using a hand mixer at medium speed, gradually begin to add the cheese. If the sauce becomes too thick, add a little milk Continue this procedure until all of the cheese is incorporated and the sauce is thick.
   Yield: Approximately 4 cups

   Recipe Number 233
   White Butter Roux
   Ingredients:
   ¼ pound butter, unsalted
   4 tablespoons all purpose flour
   Preparation:
   Warm a saucepan to low heat and add the butter. When melted, add the flour, stirring constantly. Continue stirring for 2 to 3 minutes, and remove from the heat before any color change occurs.

4. Mittchell J

   heres one macaroni bacon onion and 3 cheeses mix up with dolmio cheesy pasta bake put it in the oven mmmmmmmmmmmmm tasty

5. ??e ?

   This is by far my favorite macaroni and cheese recipe. It may sound different with these ingredients, but trust me, it is delicious. Also a very fast and easy recipe!

   INGREDIENTS

   * 1 (8 ounce) package elbow macaroni
   * 1 (8 ounce) package shredded sharp Cheddar cheese
   * 1 (12 ounce) container small curd cottage cheese
   * 1 (8 ounce) container sour cream
   * 1/4 cup grated Parmesan cheese
   * salt and pepper to taste
   * 1 cup dry bread crumbs
   * 1/4 cup butter, melted

   DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
   2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
   3. Bake 30 to 35 minutes, or until top is golden.

6. Tom K

   Mac and Cheese in not healthy. Cheese contains a lot of fat. Just look at the ingredients list of the recipes people sent you. Your best bet would be low fat cheese, but that really doesn’t melt very well. And leave out the butter!!!

   Oh, wait. I thought you said HEALTHY, not heavenly. Sorry.