As far as i'm concerned all mac and cheeze falls into two catagories. These are firm and cheezy or moist and cheezy. As far as special ingredients, I believe you need to add a few necessary ingredients. Worchester sauce, colemans mustard and sour cream. There are a lot of excellent recipes, but you need to decide which type mac and cheeze you want to make. I believe both kinds need to start with a white sauce made up of butter, flour, and onions with salt and pepper. Make a roux of these ingredients then add milk. If you want a firm mac and cheeze add more flour and less milk. For a moister mac and cheeze use less flour and more milk. In both styles, use several types of cheeze. Sharp cheddar for flavor and soft cheezes for smoothness. Use velveta if you like, but if you are a cooking purist, use a softer gourmet cheeze. Reserve one or more of the harder shredded cheezes for the top in both cases. If you want the creamier version use the soupier white sauce. Add the cooked macaroni to the sauce, top with the shredded cheeze then cook in the middle rack in a very hot oven (475-500 degrees) or under the broiler for about 10 to 15 minutes, until the cheeze on top in browned and bubbly. For a firm version use the thicker sauce. Add the hot macoroni. Top with the shredded cheeze, and bake in a moderate oven (350 degrees) for about 45 min to one hour until the top is brown and bubbly. Both are popular in my house. It's just a matter of preference.
jkiel1 Ormond Beach Fl