Need a recipe

[Night Elf]

I want to make homemade macaroni and cheese for Thanksgiving. Last year we tried a recipe with egg in it and it was a disaster! We didn't temper it right or whatever it was. So I want to avoid eggs this time. I'd like a recipe that has more than one kind of cheese too. Finally, it needs to be easy enough for a total novice to prepare. I'm not a great cook and fancy things are just over my head. Thank you!

[magnificent_baby]

I make mine with butter, evaporated milk and whatever cheese I have on hand (Velveeta usually).  I would imagine adding in any kind of cheese that you want would work (and would taste better than my version)! My kids love it and there are never leftovers. I don't measure the evaporated milk, just keep adding until you like the consistency. This needs to be made right before you are ready to eat though. 

[Cinder]

This is the recipe I use. I replace the margarine with butter and use whole milk. It really needs sharp or even extra sharp cheddar but I use only about half what the recipe calls for. Instead of melting all the cheddar into the cream sauce I mix in only about 4 ounces and then sprinkle the rest on top of the casserole before baking. I don't add the breadcrumb topping.

 

You could change up the type of cheese added into the cream sauce--maybe a couple ounces of havarti or gruyere. I haven't tried this but now you've got me thinking for next time.

[Kassia]

I make this:  http://www.food.com/recipe/a-simple-baked-macaroni-and-cheese-332428

 

It's easy (like you, I'm not much of a cook) and everyone loves it.  My daughter chooses it for her birthday dinner every year.

 

 

Edited November 4, 2016 by Erica H

[whitestavern]

This is absolutely amazing macaroni and cheese. Everyone who has ever had it asks for the recipe. It's really delicious and quite easy. I usually double, triple or quadruple it. It freezes really well too.

 

http://xmasfun.com/Recipe.aspx?ID=28

 

ETA: it calls for just mild cheddar but I do half sharp and half mild.

Edited November 4, 2016 by whitestavern

[zoobie]

Fanny Farmer's recipe always works. I add a bit of Dijon (1 tsp) and sprinkle of cayenne to the cream sauce, and I use milk instead of cream. It calls for 2 cups of sharp cheddar, but you can use any cheese you like to make the 2 cups. We like Dubliner and cheddar. The breadcrumbs are optional. I usually omit because my DS hates crunchies in his mac and cheese. Subbing crushed Cheez-It's is really good if you do like crunchies. :)

 

https://www.google.com/amp/www.food.com/amp/recipe/fannie-farmers-classic-baked-macaroni-cheese-135350?client=safari

Edited November 4, 2016 by zoobie

[Night Elf]

Thanks ladies! Now how do I choose between all these! haha!