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Directions. Preheat oven to 350°. In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.

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Instructions. Preheat oven to 375 °F (191 °C) and lightly grease a 2-quart ovensafe casserole dish. Set aside. Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. You'll want it to still have a bite to it because it will finish cooking in the oven.

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Drain and set aside. Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted.

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Step 3 - Stir the butter into the pasta until melted. Step 4 - Preheat the oven to 350 degrees F. Step 5 - In a small bowl, whisk together the egg and heavy cream. Step 6 - Add the heavy cream mixture, 1 cup of pre-shredded cheese, and the Velveeta pieces to the cooked pasta. Mix it all together and season with salt and pepper, if desired.

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Preheat oven to 350 degrees Fahreheit. Grease a 16 oz ramekin, onion soup bowl, or an oven-safe dish of about the same capacity. Fill with the mac n' cheese. If desired, melt 2 T butter and mix with about 1/4 C of panko bread crumbs. Spread evenly over the top of the mac n' cheese, then bake in the oven for 10-15 minutes until the top is browned.

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Instructions. Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.

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Make the cheese sauce. Melt the butter, flour, and cream and bring the sauce to a simmer and then mix in the shredded cheese. Whisk constantly so nothing burns to the pan. Mix cheese with the pasta. Transfer the mac and cheese to a baking tray, and top with more cheese. Bake the mac and cheese.

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Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg.

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Directions. Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside. Bring a large pot of water to a boil and cook the pasta.

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INSTRUCTIONS. Preheat oven to 400F. Place macaroni in a large heat proof bowl, pour boiling water over top with a pinch of salt. After 5 minutes stir the pasta to ensure that it does not stick together. Let sit for 30 minutes. As the pasta soaks, in a saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook until golden.

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Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Cook the sauce until it's nice and thick. Add in shredded cheeses, stir well. Combine cheese sauce with cooked pasta. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.

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Instructions. Preheat your oven to 375°F and lightly grease a 7x5-inch baking dish (or any oven-safe dish of a similar size). In a medium pot of salted water, cook macaroni according to package instructions until al dente. Drain and set aside. While your pasta is cooking, in a medium pot, over medium heat, melt butter.

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Preheat oven to 350°. In a Dutch oven, cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. If desired, add garlic cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth.

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Salt & pepper. Cook 1 cup of dry macaroni according to package directions, drain and leave the macaroni in the pan. Make a quick roux using 1 tablespoon of butter, 1 tablespoon of flour, salt & pepper, and 1 cup of whole milk. Over medium heat, melt butter in a small skillet. Lightly salt and pepper then stir in the flour.

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Bring a small saucepan with water to a boil. Stir in pasta and cook until still firm to the bite. Drain and put aside. Using the same saucepan, melt the butter over medium-high heat. Stir in flour, pepper, onion powder and milk; whisk until smooth and free of lumps. Stir for about two minutes and then reduce heat to low.

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Combine milk, butter, spices, and macaroni in a medium nonstick saucepan. Bring to a boil, then reduce heat to a moderate simmer stirring frequently. The milk will absorb and cook away in about 15-20 minutes. Test the pasta for tenderness; if not done, add more milk and continue to simmer until tender.