Here are two more Macaroni and Cheese recipes that are favorites of mine. The first is one that I imagine my grandmother made. It is from The Better Homes and Gardens Cookbook, which has the lasagna recipe that I know she used. The second recipe is Alton Brown's Stove Top Macaroni and Cheese. While I love this one, it isn't as healthy as the one in my previous post, so I don't make it quite as often.
Macaroni and Cheese (from The Better Homes and Garden Cookbook)
1 cup elbow macaroni (4 ounces)
1/4 cup chopped onion
1 Tbsp margarine or butter
1 Tbsp all-purpose flour
1 1/4 cups milk
2 cups shredded American cheese (8 ounces)
1 medium tomato, sliced (optional)
Cook macaroni according to package directions; drain well.
Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir until bubbly. Add shredded cheese; stir till melted.
Stir macaroni into cheese sauce. Transfer to a 1-quart casserole. Bake, uncovered, in a 350 degree oven for 25-30 minutes or till bubbly. During the last 5 minutes of baking, arrange tomato slices atop macaroni, if desired. Let stand 10 minutes. Makes 4 servings.
Stove Top Mac-n-Cheese (from Good Eats)
1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.