Kelly's grandma's baked mac & cheese

2 cups of dry macaroni
1 stick of Cracker barrel sharp cheddar cheese
1 stick of butter
handful of breadcrumbs

Boil maccaroni
spread in a rectangular pan
shred or cube the cheddar cheese and spread it out on top, place a few pats of butter on top as well, use half a cup of any other cheese (i use american)
Pour 2 cups of milk over the whole thing
sprinkle a handful of bread crumbs on top
bake in oven for about 40 minutes at 350.

Alton Brown's Baked Mac & Cheese

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

source: foodnetwork.com

Baked Mac & Cheese

2 1/2 cups dry macaroni or other small pasta shape (10 ounces)
3 cups milk
5 tablespoons Cabot Salted Butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
Several dashes Tabasco Sauce
4 cups Cabot Extra Sharp Cheddar, grated (about 16 ounces)

1. Preheat oven to 350°F. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden

*** I chopped up 2 Ham Steaks and threw it in when mixing all ingredients together to make a main dish***

this is apparently from Cabot Cheese