by Meredith Davises

Created on: December 30, 2010

Good homemade macaroni and cheese is a healthy meal choice, tasty and easy to make. Families serve up a hearty macaroni and cheese casserole nearly every week.

Hot and bubbly, straight out of the oven, the toppings are the personal touch that makes it a one of a kind meal. Any combination of cheese works well with the dairy products in these macaroni and cheese recipes.

~Creamy tofu macaroni and cheese casserole~

The tofu in this casserole covers the protein concerns when serving a meatless meal. Use a silken tofu product that blends with the cheese keeping the texture smooth and light.

Ingredients

1 1 / 2 cups milk

2 tsp cornstarch

1 / 2 tsp salt

1 / 2 tsp white pepper

1 tbsp melted butter

1 1 / 2 cups shredded mild cheddar cheese (4.5 oz)

6 oz (1 / 2 pkg) silken tofu (drained and cubed)

8 oz small macaroni shells (cooked)

(topping)

1 cup panko crumbs

1 tbsp extra virgin olive oil

1 / 2 cup shredded mild cheese

Instructions

1. Mix milk, cornstarch, salt and pepper together in a saucepan. Use a wire whisk and stir constantly over medium heat until slightly thickened. Reduce to low heat and stir in butter, cheese, and tofu. Continue stirring while cheese melts and tofu incorporates in sauce.

2. Add macaroni shells. Lightly mix to coat shells with cheese sauce.

3. Put macaroni and cheese in an 8x8 non-stick baking pan.

4. Prepare topping. Toss panko crumbs with olive oil until evenly coated. Layer 1 / 2-cup cheese over the macaroni and cheese. Cover the cheese with a layer of panko crumb mixture.

5. Bake in a 350-degree oven for 30 minutes. The macaroni and cheese will be bubbly hot and the topping golden brown.

~Macaroni and cheese with corndog topping~

This old fashion macaroni and cheese recipe is a carny favorite passed on at the fairgrounds. A rich sharp cheese bundles the flavors into one unique bond of flavor.

Ingredients

3 tbsp butter

3 tbsp flour

2 1 / 2 cups milk

1 tsp salt

1 tsp cracked black pepper

2 cups shredded sharp cheddar cheese

1 cup shredded pepper jack cheese

1 / 4 cup green onion (chopped)

1 (16 oz) pkg elbow macaroni (cooked)

(topping)

1 / 2 cup parmesan cheese

6 corndogs (thawed, sticks removed)

Instructions

1. Melt butter in a skillet over low heat. Stir in flour and cook until flour turns lightly browned.

2. Add milk, salt, and pepper. Stir with a wire whisk over medium heat until thickened.

3. Add cheese and cook over low heat until slightly melted. Add green onion and hot macaroni and stir until evenly coated.

4. Put macaroni and cheese

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