mac n cheese

sounds great. i always like mac n cheese with a "crust" on it, whether it be breadcrumbs or crushed ritz. my mother in law makes a great one with smashed up potato chips.

maybe some bacon in there too? cooked down and crushed.

I found a recipe for Pesto & Shrimp Mac & Cheese a while back. I finally made it and it turned out really good. My little ones actually ate it too which surprised me. If you and your guests like Pesto, let me know and I'll post the recipe for you.

I always use the smoked gouda but you don't really need a lot of it. About half a slab and I also use rat or hoop cheese.

I prefer the "hosepipe" pasta. The long noodles with the hole in them. My grandmother always used these so that's why I do.

I also add on occasion about a half can of black beans. You can also buy a can of sliced waterchestnuts and then slice them a little more and toss in for a nice crunch.

Mushrooms do well but I can only eat canned mushrooms. I add these too.

Just a little different.

man I am so sorry for you, sorry I cast stones.

Macaroni & Cheese 101
8 T (1 stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½-inch pieces
5½ C milk
½ C all-purpose flour
2 tsp salt, plus more for water
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
4½ C (about 18 oz) grated sharp white cheddar cheese
2 C (about 8 oz) grated Gruyère cheese or 1¼ C (about 5 oz) grated Pecorino Romano cheese
1 lb elbow macaroni


Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Melt 2 T of butter and pour over bread in a medium bowl; toss. Set bread crumbs aside.

Warm milk in saucepan over medium heat. Melt remaining butter in high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Whisk flour mixture constantly, while adding hot milk a little at a time. Continue cooking and whisking until mixture bubbles and thickens, 8 to 12 minutes. Remove pan from heat.

Stir in salt, nutmeg, peppers, 3 C cheddar cheese and 1½ C Gruyère cheese (or 1 C Pecorino Romano cheese). Set cheese sauce aside.

Cook macaroni in large pot of boiling salted water until outside of pasta is cooked and inside is underdone, 2 to 3 minutes. Drain macaroni under cold running water.

Stir macaroni into cheese sauce and pour mixture into buttered casserole dish. Sprinkle remaining cheeses and bread crumbs over top. Bake until golden, about 30 minutes.

Transfer disk to wire rack for 5 minutes Serves 12.

Note: For lots of crust, bake in a broad, shallow casserole dish. Recipe divides easily in half (use a 1½-quart casserole dish).

This one is Altons, but I've made it several times and it's really good...

Baked Mac n Cheese