Got a Receipe for Baked Mac & Cheese?

This is my Mom's recipe. I make it all the time:

Mac and Cheese

1 and 1/2 cup macaroni (I use elbows)
6 Tblsp butter
1/4 cup flour
1/2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
3/4 tsp Worcester sauce
3 cups milk
1 tsp instant minced onion (or you can use fresh onion, chopped very fine)
3 cups shredded sharp cheddar cheese (the sharper the better, in my opinion)
3/4 cup soft bread crumbs

Cook macaroni and put to the side. Melt 4 Tblsp butter. Blend in Flour and seasonings and stir until smooth. Add milk and onion. Cook until thickened, stirring constantly. Add cheese and stir until melted. Mix with the cooked macaroni. Put in 2.5 Qt casserole. Top with crumbs mixed with remaining butter, melted. Bake 375˚ about 40 min.

Personally, I always leave off the bread crumbs on top - never liked my mac and cheese that way, but I guess it's the traditional method.

Yum! :)

No Velveeta is right, lol!

I was looking for a baked mac and cheese recipe and found this about a week ago, heavenly! A bechamel sauce with cheese is the best way to go, the cheese doesn't separate and get oily, so, so good, mmmmmm!

http://www.marthastewart.com/281007/macaroni-and-cheese

I make it the same way mom mom makes it. Very simply. Shred extra sharp cheddar cheese (about 4 cups), generously butter the bottom of a 3 qt. casserole dish, layer the pasta & shredded cheese. Brown crumbled Ritz crackers in butter, then place them on the top. Bake at about 325 til golden & bubbly.

this is my family's favorite at the moment. it's off of epicurious.

Mac and two cheeses with carmelized shallots

3 tablespoons butter plus more for baking dish
3 cups sliced large shallots (about 6)
8 ounces small elbow macaroni (2 cups) I've used big before
1 1/4 cups half and half
2 1/2 teaspoons hot sauce (such as Cholula) i use whatever's on hand
2 cups (packed) coarsely grated extrasharp cheddar cheese (about 8 ounces)
1 1/2 tablespoons all purpose flour (i've used wheat before too)
2/3 cup crumbled soft fresh goat cheese (i like it with sundried tomato and basil)
Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.

Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.
(I bake it 25-30 minutes as we like stuff crunchy.

http://www.foodnetwork.com/recipes/paula-deen/creamy-maca...

This is Paula Deen's recipe. I know you said no velveeta, and it doesn't have any but it does have a can of cream of cheddar. I hesitated to make it because the instructions made it seem like it would be a gloppy mess and at first I thought it would be, but the cheddar eventually melts in and it's absolutely wonderful!