What is the absolute BEST natural Mac N Cheese recipe?

Here's what to know :o)





-Natural, simple ingredients


-Simple steps!


-No 3 sticks of butter recipes


-Very cheesy


-Something special about it (not just cheese, milk and pasta) (Ive heard about paprika and some sort of baked crumb top, etc!)





Thank you thank you!What is the absolute BEST natural Mac N Cheese recipe?
If you don't have fontina and gorgonzola you could just use Cheddar but it turns out really nice like this.





375g macaroni


300ml cream


1/3 cup vegetable stock


1 1/4 cups fontina cheese, grated


1/3 cup gorgonzola cheese, crumbled


1 1/4 cups parmesan, coarsely grated


1 teaspoon Dijon mustard


2 tablespoons italian/flat leaf parsley, chopped


1 tablespoon chives, chopped





Preheat oven to moderate, cook pasta until tender then drain. Meanwhile heat cream and stock in saucepan until hot, Remove from heat and cheeses but only half of the parmesan. Stir until melted. Mix in mustard and herbs then cream and pasta. Put in 2 1/2 litre oven proof dish and cover with remaining parmesan then bake for 20 minutes or until nicely browned.





This recipe is nice as it...if you want to add paprika I'd leave out the parsley and chives. For a crumb topping just sprinkle with breadcrumbs (about 1/4 to 1/2 cup and dot with a bit butter to help it brown up, about a tablespoon would be enough).What is the absolute BEST natural Mac N Cheese recipe?
Ingredients





* 1 tbsp. olive oil


* 1 lb. elbow macaroni


* 1/2 cup butter


* 1/2 cup shredded Swiss Cheese


* 1/2 cup shredded Muenster cheese


* 1/2 cup shredded Mild Cheddar cheese


* 1/2 cup shredded Sharp Cheddar cheese


* 1/2 cup shredded Monterey Jack cheese


* 1/2 cup shredded Asiago Cheese


* 2 cups half and half


* 1 cup velveeta cut into small pieces


* 2 lg eggs beaten lightly


* 1/4 tsp seasoning salt


* 1/8 tsp fresh ground black pepper








Directions





1. Preheat oven to 350. Lightly butter a deep 2.5 quart casserole.


2. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until the macaroni is just tender


3. Drain well and return to pot.


4. add thebutter and mix it into the macaroni.


5. In a large bowl mix the muenster, mild and sharp cheddar cheese, asiago, monterey jack cheese and the swiss cheese together.


6. Then to the macaroni add the half and half, 1.5 cups of the shredded cheeses, the velveeta and the eggs and mix well.


7. During this time you should season with salt and pepper to your own liking.


8. Then layer the macaroni mixture and remaining cheese.


9. Place in the oven and bake for 30 minutes or until bubbling around the edges.

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