What are some easy recipes for mac and cheese?

1. Classic Stovetop Mac and Cheese

Ingredients:

- 8 oz elbow macaroni

- 1/4 cup butter

- 1/4 cup all-purpose flour

- 2 cups milk

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cups shredded cheddar cheese

Instructions:

1. Bring a pot of salted water to a boil and add the macaroni. Cook according to the package instructions, or until al dente.

2. While the macaroni is cooking, melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk, salt, and pepper. Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened.

3. Add the shredded cheddar cheese to the sauce and stir until melted.

4. Drain the macaroni and add it to the sauce. Stir to combine.

5. Serve immediately.

2. Baked Mac and Cheese

Ingredients:

- 8 oz elbow macaroni

- 1/4 cup butter

- 1/4 cup all-purpose flour

- 2 cups milk

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cups shredded cheddar cheese

- 1/2 cup grated Parmesan cheese

- 1/4 cup bread crumbs

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Bring a pot of salted water to a boil and add the macaroni. Cook according to the package instructions, or until al dente.

3. While the macaroni is cooking, melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk, salt, and pepper. Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened.

4. Add the shredded cheddar cheese and Parmesan cheese to the sauce and stir until melted.

5. Drain the macaroni and add it to the sauce. Stir to combine.

6. Pour the macaroni and cheese into a baking dish. Top with the bread crumbs.

7. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the macaroni and cheese is bubbly.

8. Serve immediately.

3. One-Pot Mac and Cheese

Ingredients:

- 1 pound elbow macaroni

- 1 tablespoon olive oil

- 1/2 cup chopped onion

- 1/2 cup chopped green bell pepper

- 1 (15 ounce) can diced tomatoes, undrained

- 1 (14.5 ounce) can low-sodium chicken broth

- 1 teaspoon Italian seasoning

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cups shredded cheddar cheese

- 1/2 cup grated Parmesan cheese

- 1/4 cup chopped fresh parsley

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper and cook until softened, about 5 minutes.

2. Add the diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Add the macaroni to the pot and stir to combine. Bring to a boil again, then reduce heat and simmer, stirring occasionally, until the macaroni is cooked through, about 10 minutes.

4. Remove the pot from the heat and stir in the shredded cheddar cheese and Parmesan cheese until melted.

5. Stir in the chopped parsley and serve immediately.