Ingredients:

1 (8 ounce) package elbow macaroni

1 (8 ounce) package shredded sharp Cheddar cheese

1 (12 ounce) container small curd cottage cheese

1 (8 ounce) container sour cream

1/4 cup grated Parmesan cheese

salt and pepper to taste

1 cup dry bread crumbs

1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden.

Ingredients:

* 1 tablespoon vegetable oil
* 1 (16 ounce) package elbow macaroni
* 9 tablespoons butter
* 1/2 cup shredded Muenster cheese
* 1/2 cup shredded Cheddar cheese
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1 1/2 cups half-and-half
* 8 ounces cubed processed cheese food
* 2 eggs, beaten
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

• 2 cups elbow macaroni, cooked
• 16 oz. mozzarella cheese, diced
• 1 can cream of mushroom soup
• 1-1/4 cup milk
• 1 tsp. hot sauce (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Cook macaroni according to package directions.
4. Combine macaroni, cheese, soup, milk, and hot sauce.  Mix well.
5. Put in baking dish and bake for 25 – 30 minutes until bubbly.

• 3 cups elbow macaroni
• 2 T. cooking oil
• 1 tsp. salt
• 1/2 cup milk (2% or Vit. D)
• 1/2 cup melted butter
• 1 can evaporated milk
• 3 cups shredded cheddar cheese

DIRECTIONS:

1. Grease crock pot.
2. Cook three cups of macaroni, drain, toss with two tablespoons of oil.
3. Add one tablespoon of salt, 1/2 cup milk, 1/2 cup melted butter, 1 can evaporated milk, and three cups of shredded cheddar cheese.
4. Stir.
5. Pour into crock pot.
6. Cook 3 – 4 hours on low.

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 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.

Serves 6-8