I love mac & cheese. It certainly is not something that you want to eat weekly considering how it’s not the healthiest thing to eat BUT it’s a good treat! All three of these recipes are great. I make all of them. I’m not quite sure which would be my favorite, it just depends on what kind you are in the mood for! 
Creamy Macaroni & Cheese
The Lady's Macaroni and Cheese - Paula Deen. Photo by *Parsley*
This is your typical creamy mac and cheese, not many spices but they aren’t needed because the other flavors are so rich. Quick to throw together, the least time consuming.  Made in crockpot but I’m sure it would be just as good baked at 350 for 45 min!

Ingredients

  • 2 cups uncooked elbow macaronif
  • 4 tablespoons butter
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 1/2 cup sour cream
  • 1 can condensed Cheddar cheese soup (Campbell’s Healthy Request) 
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stiruntil the cheese melts. In a slow cooker, combine cheese/butter mixture, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 1.5 hours, stirring occasionally.
Recipe adapted from Paula Deen
Classic Mac & Cheese
This one is probably the most time consuming but worth every second. It has a great crunchy panko bread crumb topping.
Ingredients:
For the bread crumb topping:
2 tbsp. unsalted butter
¾ cup panko bread crumbs
1 tsp. dried parsley
Salt and pepper

For the pasta:
1 lb. pasta shapes
6 tbsp. unsalted butter
2 cloves garlic, minced
1 tsp. dry mustard
¼ tsp. cayenne pepper
6 tbsp. all-purpose flour
2¼ cups low-sodium chicken broth
3½ cups milk
1 lb. colby jack cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
Ground black pepper


Directions: 
To make the bread crumb topping, melt the butter in a medium skillet over medium heat.  Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown.  Remove from the heat and stir in the parsley.  Season with salt and pepper to taste.  Set aside to cool.


Preheat the oven to 400˚ F.  Bring a large pot of salted water to boil.  Add the pasta to the water and cook just until it begins to soften, about 5 minutes.  Drain the pasta and leave in the colander.
Return the pot to the heat.  Melt the butter over medium-high heat.  Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds.  Whisk in the flour and cook, stirring constantly, until golden, about 1 minute.  Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes.  Remove from the heat.  Stir in the cheeses, whisking until completely melted.  Season with salt and pepper to taste.  Stir the drained pasta into the cheese sauce.
Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish.  Sprinkle with the bread crumb topping.*  Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.  (You may want to place a baking sheet on the rack underneath the baking dish to catch any sauce that bubbles over.)
*At this point, the dish can be wrapped tightly with foil and refrigerated for up to 2 days.  To serve, bake covered at 400˚ F until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to bake until the breadcrumbs are crisp, 15-20 minutes more.
Recipe from Annie Eats
Cracker Barrel Mac & Cheese
This is a recipe from Travis’ aunt. It is awesome! The next time I make it I am going to put some crumbled bacon in it. I really don’t know which is my favorite! 
Ingredients
3C. dried elbow macaroni
2T. butter
1 small onion, chopped
2T. flour
2-3C. milk
1t. Lawrys seasoning salt
1t. onion salt
1 brick Crackerbarrel extra sharp cheddar cheese (shredded)
1 brick Cracker barrel extra sharp white cheddar cheese (shredded)
2 slices American cheese
1/2 pound cooked crumbled bacon (optional)

Directions:
Cooknoodles, set aside. Heat in saucepan 2-3 cups milk, then whisk in theflour, it will thicken. Add cheese and remaining ingredients. Onceall melted and mixed together pour over cooked noodles in oven safebowl, stir, and bake for 45 min at 350.