Macaroni and Cheese With Bacon: Bacon is added to this rich and creamy macaroni and cheese for smoky flavor.Classic Baked Macaroni and Cheese: This is a basic recipe for macaroni and cheese made with a white sauce and cheddar cheese.For added zing, use Creole or Cajun seasoning in place of the salt.So, you can make a weeks worth and keep the servings in the fridge. Crock Pot Macaroni and Cheese With Ham or Bacon: Add 2 cups of diced cooked ham or 1/2 cup of diced cooked bacon to the macaroni along with the milk and remaining ingredients. One of the great thing about using the sodium citrate recipe, is that you can mix the pasta and cheese, dish it out into serving sized tupperware, and it re-heats like a dream.Dice 1 pound of Velveeta cheese or shred it before adding to the slow cooker and wait until the end of the cooking time to taste and add salt. Another favorite cheese for this recipe is Velveeta. Taste may not be affected in the slightest, but curdled milk turns macaroni and cheese into a visual and textural disaster. The reaction of milk products to heat produces a sauce that is both gloppy and stringy at the same time. Replace the sharp cheddar cheese with a combination, such as cheddar jack cheese, pepper jack, or a similar Mexican-style blend of cheeses. Homemade macaroni and cheese is comforting and delicious, but intensely unattractive when the sauce curdles.Replace the elbow macaroni with small shells, rotini, ditalini, or mini penne pasta.
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