Macaroni and Cheese Recipe

[Anonymous]

Anyone have a great one for thanksgiving? I am looking for it so good it makes you want to slap your mama recipe Thanks.

[Anonymous]

Saw this one on the Best Bites Blog today:
http://bit.ly/1n07XB

[Anonymous]

Butternut Squash Mac & Cheese

1 butternut squash (about 2-3 pounds), peeled and cut into half-inch cubes
1 1/2 Tbsp olive oil
1/2 tsp Kosher salt
1 lb box elbow pasta (or other small pasta)
1/4 cup butter
1/4 cup flour
3 cups milk
3 1/2 cups shredded white cheddar cheese

Directions:
-Preheat oven to 375 degrees.
-Toss squash with oil and salt on a foil-lined baking sheet. Bake for 20 minutes or until tender, set aside.
-Cook pasta for 2 minutes less than recommended time. While pasta is cooking, melt butter on low heat in a medium saucepan. Whisk in flour, cook for about 2 minutes.
-Slowly whisk in milk. (add about a half cup at a time to avoid scalding the milk) Increase to medium heat and bring to a boil, then lower heat to simmer. Cook for 3 minutes, whisking occasionally.
-Add 3 cups of cheese, whisk until melted.
-Combine drained pasta and baked squash in a 9X13 baking dish. Pour cheese sauce over pasta and squash, fold to combine and spread evenly (I used a slotted spoon)
-Sprinkle remaining cheese over the top of the pasta. Bake 10 minutes.

[Anonymous]

I have the BEST recipe from Cook's Illustrated, made it for Labor Day and everyone went gaga. I'm making it for thanksgiving too. The recipe is in a pdf file, so if you email me at [e-mail] I'll send it to you.

[Anonymous]

This is a delicious one you can make in a crock pot -- it isn't particularly healthful. Kids love it.

Creamy Macaroni and Cheese (Paula Deen)

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

12 servings

[Anonymous]

Any of the the above, then add crisp BACON broken into little bits on top.