189458 now that crock mac cheese Recipes

pasta (i use macaroni most of the time because i want the authentic effect!), light soymilk, water, nutritional yeast, cornstarch, tahini, lemon juice, salt, onion powder, black pepper, garlic powder, dry mustard, turmeric powder (more if you want it to really be that mac and cheese color), paprika

italian seasoned breadcrumbs, milk, salt, black pepper, shredded cheese (your choice , but i use 1 bag of sharp and 1 bag of cheddar, it doesn tsp matter as long as you hav), barilla medium shell noodles (or your choice of brands, i just like barilla best), butter

butter, milk (warm ), flour, salt, nutmeg, pepper, cayenne powder, paprika, onion powder, cheese, shredded (mild cheddar, swiss, and american are a good mix, but use what you have on hand), macaroni, cooked (any type you prefer ), parmesan cheese

elbow macaroni, uncooked, butter, all-purpose flour, half-and-half cream, processed cheese, cubed (velveeta)

cooked elbow macaroni , cooked 2/3 time the directions call for, butter , cut into pieces, grated sharp cheddar cheese, eggs, beaten, sour cream, condensed cheddar cheese soup, salt, whole milk, dry mustard, pepper

pasta, olive, milk, red pepper, chopped, green chilies, chopped, cheese, shredded

cooked small shell pasta (or whatever small pasta you have on hand ), butter or 3 tbsp margarine, chopped sweet onion, flour, milk, velveeta cheese, cubed, sweet paprika (can use regular ), dry mustard (i think regular would work too), chicken bouillon powder, ground black pepper (add extra if desired ), chopped cooked ham, peas, shredded sharp cheddar cheese (optional)

cooked macaroni or 4 cups cavatappi pasta, olive oil, diced red onion, diced red bell pepper, diced jalapeno, chopped green chilies, frozen corn, garlic cloves, chopped, cream, grated monterey jack pepper cheese, butter, salt, pepper

macaroni, butter or 1/4 cup margarine, all-purpose flour, salt, pepper, milk, shredded cheddar cheese, paprika

whole wheat pasta, elbows (i use dreamfield s brand as seen in the photos for this recipe), vegetable broth, vegan parmesan cheese, shredded, vegan cheddar cheese, shredded, v- 8 butternut squash soup (can tsp find the soup no worries! just use defrosted frozen butternut squash instead), salt, dry mustard (from here down, feel free to add a lot more of these spices if you want. these are just guidelines. ), white pepper ( is hotter than black pepper, so if it s your first time using it, be careful.), worcestershire sauce, chili powder, tabasco sauce (again , a guildeline. i use 1/4 a bottle sometimes! really. yeah, i like it spicy!)

evaporated milk, low-fat milk, egg, cheddar cheese soup, ground mustard, salt, black pepper, cheddar cheese, shredded, uncooked elbow macaroni

elbow macaroni, velveeta cheese, milk, cheddar cheese, salt & pepper

pasta shells, chopped onion, butter, all-purpose flour, salt, pepper, mustard powder, milk, ranch salad dressing, shredded cheddar cheese, divided

uncooked macaroni, cheddar-flavor soy cheese, unsweetened soymilk, nutritional yeast, paprika, mustard powder

ground beef, cream-style corn, whole corn, peas, kraft macaroni and cheese

butter, white flour, whole milk, velveeta cheese, salt, pepper, garlic powder, paprika, elbow macaroni, dry

shrimp, in shells, dried elbow macaroni (2 cups), eggs, lightly beaten, butter, melted, half-and-half, shredded fontina cheese (5 oz.), grated parmesan cheese, garlic cloves, minced, pine nuts, toasted, lightly packed fresh basil leaves, chopped

whole wheat elbow macaroni (we use dreamfields), smart balance butter spread, whole wheat flour, mustard powder, nonfat milk, onion, diced, bay leaf, paprika, cayenne pepper (or to taste), chili powder (or to taste), cumin, hot sauce (to taste), egg, sharp cheddar cheese, grated (we like to use a combination of cheddar and pepper jack), kosher salt, pepper