I do this one- no dry mustard for the PP:

http://www.marthastewart.com/271998/perfect-macaroni-and-cheese

Anonymous wrote:Can you make it with out dry mustard? So many recipes call for dry mustard and my kids an tell and don't like those recipes.

I usually use a squirt of regular (or dijon) mustard rather than dry. There's some difference in terms of vinegar, but I can't remember the science.

You may certainly leave it out, if your kids don't like it. Or use a very small amount, rather than the amount in the recipe. If you leave it out, you could try adding some other cheese (mostly cheddar with some swiss, jack, or mozzerella) for flavor.

Can you make it with out dry mustard? So many recipes call for dry mustard and my kids an tell and don't like those recipes.

Anonymous wrote:

Anonymous wrote:NYT published one around Thanksgiving where you don't pre-boil the noodles, they cook in the pan. So yummy and easy.

Link?

http://www.nytimes.com/recipes/1015706/creamy-macaroni-and-cheese.html

I don't use a recipe, but here's what I do:

Cook a pound of macaroni according to package directions.

Make a cheese sauce (roux, milk, cheddar).

Mix these two with one package frozen peas, one tin of salmon, a few dashes of worcestershire sauce, S&P. Put into a roasting pan, top with more cheese, breadcrumbs, and dried basil. Bake 30 min.

I also chill leftovers in the fridge, cut into squares, and freeze for school lunches.

I make one similar to Alton Brown's stovetop mac-and-cheese. But I use 2 cups of milk instead, and then put it in the oven for 5-10 minutes with some extra cheese on top so it gets a nice bubbly top. I've used been a 1:1 and 2:1 ratio of cheese to pasta (my lactose-sensitive DH prefers the first version).

Anonymous wrote:NYT published one around Thanksgiving where you don't pre-boil the noodles, they cook in the pan. So yummy and easy.

Link?

I always start mine with a roux (usually 4 tablespoons butter, 4 tablespoons flour, 2 cups milk). I add 8 oz shredded cheese to that. That will cover 3/4 - 1 lb pasta. I bake with crunchy topping.

NYT published one around Thanksgiving where you don't pre-boil the noodles, they cook in the pan. So yummy and easy.

Mark Bittman's!

This one from America's Test Kitchen and best of all you can make ahead and freeze!

http://pursuitofsweetness.blogspot.com/2012/07/meatless-monday-make-ahead-macaroni.html

Seriously once you have this one you will never want another again!

Layer cooked elbow noodles and sliced, sharp cheddar cheese in a casserole dish, ending with cheese. With the cheese add salt/pepper and a couple pats of butter. In a mixing bowl, whisk together two to three cans of evaporated milk and two eggs, s/p to taste. Pour mixture over the layers. Bake at 375 degrees for about 45 minutes or until the middle is firm. This is my very southern grandmother's recipe and everyone I make it for loves it. You can do the same recipe in a crockpot to save oven space. Cook the pasta first (until right before it's done) and let it cook on high for about three hours.

Do you prefer the thick, custard-y with a crunchy top kind? or the really creamy kind?

If the latter, Google Alton Brown's stovetop mac-and-cheese. If you want more crunch, top with seasoned, sauteed panko. No need to bake!

Hi, I'm deciding between Ina Garten's or the Pioneer Woman's recipe for mac 'n' cheese but would like to hear if you have a preference or another suggestion. Thanks!