I make a non-traditional mac and cheese using potato gnocchi. Not sure where I got the original recipe (I almost always make changes) - I think from a cooking magazine featuring a Boston restaurant. It's pretty easy:
*DeCecco potato gnocchi
*Muenster cheese (I couldn't find the cheese in the original recipe and this is what they had suggested as a substitution)
*Mushrooms (regular, gourmet,whatever) - optional
*A little cream
*Dry mustard (to bring out the cheese flavor)
*White truffle oil
Boil the gnocchi according to package instructions. While gnocchi boils coat a baking dish with oil, butter or Pam. Pour a little cream in dish. Prep the mushrooms. Layer the cooked gnocchi in the dish. Add some dry mustard. Add sliced mushrooms (optional). Thinly slice and layer cheese over gnocchi. Bake at 350-375 degrees until golden brown and bubbly (I like to finish under the broiler). Drizzle white truffle oil and serve.
I'm going to make this later today. It is healthier and has butternut squash (which is already prepped). My husband is out getting the macaroni right now! It's a a Martha Steward recipe for healthier mac and cheese:
I'll write later and give it a review (and on my blog).
I got this one from a friend and I modified it slightly. It's got some storebought shortcuts in it, but I'm roux-retarded, so anything involving flour is out. I initially resisted the Velveeta, then realized it's my favorite kind of boxed mac and cheese, so I let it go.
However, the soup is what substitutes for the roux, so I guess you can omit the Velveeta and sub another cheese.
1 lb elbow macaroni
1 can condensed cheddar cheese soup
Half a soup can of milk
8 oz Velveeta, diced
12 oz extra sharp cheddar, shredded
1/4 tsp cayenne
Ground black pepper to taste
Preheat oven to 350. Boil pasta to just below al dente. While water is boiling, combine condensed soup and half a soup can of milk in small pot over medium heat, stirring until smooth. Add cubed Velveeta, stir until melted. IMPORTANT: This isn't risotto, but stir often, keep heat medium to medium-low and don't leave it alone, or the bottom will burn quickly. Add 8 oz shredded cheddar, stir until melted. Stir in cayenne and pepper. (I'm still experimenting as to what other spices, if any, to add at this step.) DO NOT add salt, the Velveeta takes care of that.
Drain pasta and put in 9x13 baking pan. Pour cheese sauce over pasta and stir gently until well combined. Top with 4 oz (or more to taste) of shredded cheddar, plus breadcrumbs (optional). Bake until cheese on top is melted and bubbly, about 15 minutes.
Hi jerryketle, I am one of those people that make a roux with butter, flour salt and pepper and milk add grated nutmeg and 1/4 tsp cayenne, then add the cheese to that. I have had just better luck doing it that way. I don't like a lot of cheddar, I find it too oily. So I make a mix of mostly American, Monterey, and then some Cheddar to the sauce. I pour the sauce over the pasta mix it well then add more grated cheese to the top.
Cracker crumbs on top of the cheese. Bake at 350 covered 30 minutes then uncover for 10 run it under the broiler to brown the cracker crumbs..Make it extra decadent. add an egg to the pasta and cheese sauce, mix well, then do the same as I instructed. Salt and pepper is to taste.
I pretty much stick with what Martha Stewart's Perfect Mac and Cheese recipe. I typically just make it for family gatherings. Everyone loves it. I don't think it's a particularly unique recipe--good cheese, use of a roux...that kind of thing. Here's the recipe:
As 4chowpups noted, there are many threads about mac and cheese on this site, some of them quite lengthy with many recipe links. Here are some links--I pulled from many possibilities--found through google: