ISO: ISO Baked Macaroni & Cheese

[ilfis]

Looking for a great recipe...already have extra sharp cheddar cheese. I have seen recipes calling for bechamel (roux) or evaporated milk and would like to hear your experiences.

 

[joe]

Here is the recipe I always go to.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=10885

 

[joe]

And here's a recent thread on Mac 'n Cheese

http://eat.at/swap/forum1/170917_Marilyn_a_few_notes_on_mac_n_cheese

 

[joe]

And here's the thread that sparked that one.

http://eat.at/swap/forum1/170312_How_do_I_make_my_Mac_n_Cheese_creamy?_I_use_a_flour/butter_roux_milk_&_lo