This is the original picture that made THE Mac go viral! This one is the one I make to go along with or or How about?

• Ultimate Zip Cracker Mac

You should probably check them out! Heck, this would make a PBJ look great. We love to add chunks of ham and make it a full meal.

Ultimate ZIP Cracker can help you recover password-protected files that you have forgotten the password for. All you have to do is tell the program as much as.

Add some bacon or crab if it floats your boat! Oh good heavens! The possibilities are endless. Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham.

Also, we’ve grown quite fond of next-day-leftovers. pressed flat and fried in refined (no coconut flavor) coconut oil. Crispy on the outside and hot and gooey on the inside. How can you resist? This recipe has gone viral since I first posted it. If you’re visiting from Pinterest, please take a minutes and check my recipe index for hundreds of other great recipes!

And it’s EASY. The only bummer is the tired hand you’ll have from grating all of that cheese. Boil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of salt until al dente. While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c., and whisk together for 2-3 minutes to let it cook. Add in 1/2 T.

(Tablespoon) Kosher or Himalayan sea salt and 1/2 T. (Tablespoon) pepper. ( Originally, the recipe called for 1 T. Each of Kosher salt and pepper, but since most readers were using table salt, the result was too salty. Please note that I have changed the numbers to reflect what works well as a general rule.

Start less and add more as needed to taste. You can add it in, but you can’t take it out!) Slowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth. Keep whisking until the sauce comes just to a very low boil — it will take several minutes. This is where it will thicken considerably.

If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right. Remove from heat. Grease a 9×13″ dish with butter and add the cooked pasta to the dish. Over the top of the pasta sprinkle 6 cups freshly shredded Cheddar (I use white or sharp), or any mix of cheese you prefer. Just please skip bagged cheese. Because of additives, it melts differently. You will get the best result if you grate a block of cheese!

Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese. Then, stir the whole beautiful cheesy goodness together and make the topping. In a small skillet, melt 2 T. Butter over medium heat. Add in 1/2 c. Panko bread crumbs. Stir constantly until golden brown.

Sprinkle over the pasta and cheese. Bake in a preheated 325 degree oven for 12-15 minutes. Hot, cheesy perfection. Serves 6-8 as a main dish or 10-12 as a side.I have received many questions regarding preparing THE Mac ahead of time. It is my recommendation to make this fresh before serving. Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven, But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together.

Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it.:o) If you would like some tips on how other amazing readers have overcome this issue including crock pot ideas, read through the comments. There are some great tips in there!. Boil pasta in salted water according to package directions.

Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.

Slowly pour in 4 c. Milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick.

Remove from heat. Grease a 9x13' baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. Of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts.

Stir everything together. Butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Sprinkle the breadcrumbs over the mac and cheese. Bake in a preheated 325 degree oven 12-15 minutes. RIDICULOUSLY good! I used a combo of sharp cheddar, white cheddar and a buttery, soft cheese similar to gruyere (can’t remember the actual name now that I threw out the label, and my grocery store is insane for not carrying plain Havarti, just odd flavors).

I was thrown at first that the cheese wasn’t mixed with the white sauce at first but since I’ve always been disappointed with my mac and cheese attempts, that is probably the variable that made a difference! Used the broiler for a few minutes after to make it extra crunchy too. Its simple in the best way possible, the measurements are easy to remember and halve/double, and doesn’t over complicate a staple. Lovelovelove it! Hi Alison, I discovered your recipe about 3 years ago, and it is hands down the best! I now I asked if you ever made the recipe GF and you had not, so I figured I would share my success with the recipe and wanted to share with you. I use a gluten free flour blend posted on Pinterest by “Thethriftycouple”, titled The Best Gluten-free Flour Blend.

You use it the same as you would regular flour. The bechamel sauce comes out the same, as if you used regular flour. I also use GF panko or GF breadcrumbs and a good quality gluten free pasta. To save time I cook my pasta ahead of time.

Ultimate Zip Cracker Mac

Happy Thanksgiving! Hi, So excited to try this for thanksgiving! Read through a lot of comments but have a few questions.

Is it just as good with all cheddar? I plan on using white but in case the vote is all cheddar I was just wondering. I read that others used the crockpot to keep it warm until serving but before serving did they still add the breadcrumbs without baking? Or did they just add it to the crockpot and transferred to a casserole dish before serving? How big of a dish does it need to be?

Sorry so many comments to go through! Made this for the first time tonight- holy. It was a little peppery for my husband’s taste (I love a good dose of pepper so I didn’t reduce it in the recipe), but the sauce was creamy and thickened beautifully. I used 2% milk and 4 cups of bagged cheddar cheese (I know I know) + 2 cups of fresh grated parmesan because that’s what I had on hand- didn’t seem to matter, but I bet this would be THAT MUCH BETTER if I was able to do it with the called for ingredients. Thank you for a super solid and easy go-to meal! Hi, I have 2 questions that needs answering asap 😉 I would like to make this ahead of time for father’s day tomorrow. There is soooo many comments I can’t find a clean, step by step, best way to do this.

I know there is a chance of separation and wont be as good as if the dish was fresh but what would be the best way Make as is beside baking and crumb topping and then cook it tomorrow a little longer with topping? Or Make as is and bake then reheat for tomorrow? My other question is, do you think I can substitute whole milk for butter milk? Glad I saw this in time to hopefully, offer a little advice.

You have three options. Do like you said and assemble and bake before eating.

This would be my suggestion. Just be prepared to bake it a little longer and let it sit out for at least a half an hour so it’s not straight from the fridge. Bake it ahead and then reheat. Not my favorite idea. Though you can add some milk and get leftovers close to the right texture, I wouldn’t recommend it as the best option to serve. Many commenters have had good luck with the crock pot. You can Assemble as directed and then instead of baking, put it in the crock pot on low.

I haven’t tried it yet (just no need), but others have had much success. As for the buttermilk, I would say no, but that’s gonna have to be your preference. I think it would be awfully tangy and not my first choice. I hope you find a method that works well for you and that you and your guests love it!:o). Hello, Sarah!

Thank you for the compliments! I always love to hear that The Mac is just what I had hoped it would be for people. I’m so sorry that you’re having a hard time on the site. That’s honestly the first time anyone has ever had a problem with it that I have heard about. It’s interesting to me that you are having a hard time loading it because I am one of the very few blogggers without any ads on my site specifically because I have wanted my site to be as clean for my readers as possible.

I find all the pop-ups and interrupting ads very distracting so the only thing I put on my page are the things that really matter to me. It’s possible that all the comments on THE Mac are making that particular recipe large for you to load. Maybe you could print the recipe using the recipe cards I make at the bottom? That might make it easier for you if your mobile device is making it tricky. Anyway, thanks again for the kind words and input.:o). This comment 100%!!

I love this recipe but the site loads so slowly on my phone. I figured it was due to the web traffic it receives. I wanted to find a comment from 2015 but it is draining just to get to this point:/ I screenshotted the recipe and directions for future use! I have made this about 3 times by now and subbed 2/6 cups of cheese w pepper jack. It was such a nice subtle flavor I probably could’ve used more but I loved it.

Was worried about 1 TBSP of pepper so I’ve only had the courage to do 3/4 tsp of fresh ground pepper – I’m a wimp! As for the salt, since I alwayssss use unsalted butter for baking and cooking, I went ahead and used 1 TBSP of KOSHER salt, as the coarse granules make it hard to oversalt food. Brought it to a Friendsgiving potluck and there were just a few scraps left at the bottom and the hostess said we could take any leftovers we wanted EXCEPT for The Mac n Cheese, as that was only for her Amazing recipe, loads of compliments every time! Sooha, thank you for your comment and compliments.

I’m so sorry you are having a hard time getting the site to load. Certain times of the year, the traffic is CRAZY and this (Thanksgiving) is the busiest.

I appreciate both your patience and your dedication to making the recipe anyway. I will work with my web host to see what can be done. As stated, I don’t even advertise so it must be the traffic that slows it down. Also, thank you for mentioning kosher salt.

That is what I use as well and you make a great point about its consistency. I bet the folks who find it salty use table salt. Glad you love it. Glad you share it. Glad you said so.:o).

Oh, how fun!! I’m not sure I would recommend making any cheese sauce or mac and cheese ahead if it can possibly be avoided. It just has a good chance to separate and not be as creamy-delicious as you want. Having said that, LOTS of my readers have said that they successfully have done so and just added a little bake time. Do you have time to try it ahead as a half recipe and see if you’re happy with it? I did mention in the post how to make ahead if you absolutely have to so check that out. I wish you the best of luck!

And one more thing, add BACON!! You’ll win for sure.;o). You are a smart cookie! I LOVE the idea of new recipes every Monday! Why didn’t I think of that when my kids were little?:o) I guess it’s not too late. I still cook Monday-Thursday and we enjoy leftovers most of the weekend.

That’s always been my little trick. YES to the bacon!! We love bacon in ours! I’ve never tried chicken, but I don’t know how you can go wrong with that. You’re making me hungry!:o) Thank YOU so much for checking out our site and for taking the time to comment. Have a lovely Monday. I love mac n cheese as an indulgence and don’t want to waste the calories unless it is fantastic!

I love making mac n cheese from scratch, so easy yet hard to find the right recipe. I have been on the hunt and have tried many different ones and this is by far my favorite! Made it for Christmas Eve and the family gobbled it up and we enjoyed leftovers the next day.

I tried the Havarti/Cheddar combo which was great. I am making again for a potluck and plan on adding bacon this time.

Thanks for the great recipe! I love this recipe but tweak it a little by infusing the milk with onion, garlic and bay leaf I place the milk in a small saucepan, add half an onion (peeled and quartered), one clove garlic (peeled and halved) and one bay leaf.

I bring the milk almost to boiling before removing from the heat and covering with a lid. I leave that 10 minutes or so before straining and using the infused milk in the recipe above. I appreciate this is not a healthy recipe but I think a tablespoon of salt (18g) is too much. If eaten as a main meal by 6 people that’s 3g each (not to mention the salt found in the cheese and butter) which means this dish gives over 50% of the recommended daily salt intake per person. I love the idea of infusing the milk! Much better to me than adding chunks of onions to the creaminess.

Good flavor choices.:o) This is certainly not intended to be a healthy recipe, but one to be enjoyed just as any other occasional splurge. I feel good about enjoying it now and then as we live a lifestyle of balance and when I do make it, I use the best quality, organic and whole foods to make it. I sure feel better about it than I do the sodium in one plate at any given restaurant! These things can all be considered when making a recipe such as this. As I have stated numerous times, the salt content needs to be decided by each reader. I often lower the amount, and I always use a.

I appreciate your opinion and thank you for taking the time to comment. I ended up making a double batch of mac and cheese last night using this recipe, one batch for a work pot luck (rave reviews) and one for home. I used white & sharp cheddar, a mix of Italian shredded cheeses and smoked Gouda. Tonight, I decided since I’m on day two of eating mac and cheese to switch things up. I took the chilled mac and cheese and made mac and cheese bites instead! Using cookie scoop, I scooped bite sized portions of the mac and cheese, rolled them in the bread crumbs (added garlic and herbs).

Some I froze for later and some I put right on a cookie sheet and baked. Sorry for the delay in answering.

Seems our site got hacked. All is well now.:o) Many people have successfully made THE Mac ahead and just baked it a bit longer if it starts cold (or bring it to room temp first). Scroll through the comments and you’ll see ideas from great folks who’ve done all the experimenting. As far as serving 14 as a side, it may be a bit of a stretch depending on how much other food is being served. You could always make an additional half of a serving if you’re concerned.

I hope this helped! Have the merriest Christmas!!:o). Thank you so much for the high praise for THE Mac! I love that we fed your family.together.!:o) Mmmmto the hot sauce. Sounds yummy! Since I haven’t personally made it, I can’t promise it won’t change the consistency, but I wouldn’t think so. Here are some suggestions: 1.

Make a half batch tomorrow for dinner for yourself and try it. Serve hot sauce also goose for folks who would enjoy that. Use pepper jack along with mostly Cheddar to add some spice. I loved hearing where you are from! Are you getting the crazy lake-effect snow we are getting hammered with? I hope I hear back from you regarding your choice and how it goes. Have the merriest Christmas!

I just want to thank you for perfectly explaining the process! I was amazed as I wisked that butter and flour together, then wisked on to the low boil once I added milk and cream and saw my sauce thicken to perfection. And then it dawned on me I had just successfully made a roux and successfully thickened the sauce!

I’ve tried this so many times before with no luck, but something about the way you explained the process instead of saying “make a roux” then “thicken the sauce” like many other recipes do got me to the finish line. I am forever grateful!!

And I can’t wait to taste! I had to prepare ahead, but I can tell it is going to be divine! What a good question! I guess it depends on the shape and size of your crockpot.

Mine is tall and narrow, and some are large ovals. For a large oval, I’d say go ahead and double as there is enough surface area. If there isn’t as much surface area, you can either make the doubled amount and keep an eye on it and add half as it declines, or just double it and let the first ones get the extra crunch.:o) Some folks double the amount anyway so I don’t think you can go wrong either way. I hope they love it!! Thanks for the comment!

This is what is in the blog post regarding preparing it ahead: —.I have received many questions regarding preparing THE Mac ahead of time. It is my recommendation to make this fresh before serving. Many people LOVE this cheesy goodness reheated, and love the leftovers as much as fresh out of the oven, But because it is a cheese sauce, it can tend to separate and does not lead to optimal results if you are making it for a get together.

Of course, it is possible to make this ahead, put it in the fridge and then just add some time to your bake time, and it does taste AMAZING, but for optimal results, make it, bake it, and eat it.:o). I made this for a crowd on Monday night and everyone was in heaven. From the moment I started whisking the butter and flour together (who doesn’t appreciate the magic of a roux), we knew this was going to be something special. Thanks for sharing! I love the simplicity and straightforwardness! A few adaptations that worked for us: – I used 2C whole milk and 2C cream.

I steeped the milk and cream with half an onion and a bay leaf for about 15 minutes before I started on the sauce. The warm milk helped make the cream sauce come together really beautifully, and that extra boost of flavor from the onion and bay leaf were appreciated by all! -I used about 3 cups of cheddar and 2 cups of gouda.

Great combo, and the gouda made it extra creamy! -Finally, just for fun, we served this with a toppings bar! Everyone garnished their mac with their preferred combination of avocado, bacon, chopped fresh tomato, caramelized onion, and roasted jalapeno. Loved this recipe, and I will definitely be making this again and exploring your blog for more goodness. Perfect recipe for me to “build” on. I am a huge fan of Roux’s but certainly didn’t want to try and guess measurements when I was making Mac and Cheese for a Family Reunion.

Hubby never liked Mac and Cheese until I made this recipe and that is why I never make it at home. I did double the recipe and made some of it the day prior. The noodles and shredded cheese were done ahead of time.

Both store very well in Ziploc bags. Just make sure the noodles are well drained ahead of time. Some moisture on the noodles is fine for storage. I am fortunate to be able to get my hands on raw aged cheeses and pasteurized milk and heavy cream.

My cheese combo was a naturally smoked Gouda, Raw Sharp Cheddar and a Semi-Soft Farmhouse Cheddar. I was never a fan of Gouda because any of the ones I have had tasted, seem to be very heavy on the “Fake” smoke, but Love hers. I did use the tip on freezing the softer cheese for easier grating and I did use my Kitchen-Aid for all the grating.

Had no problems grating mechanically. The day of reunion, greased one of those foil pans that fit in the sterno type racks, put the noodles with cheese on top brought it up to room temperature.

Rehydrated 2 Tbs. Of dry minced onions and pressed/minced 2 garlic cloves. Drained water off onions and added garlic to small cup.

While butter was melting added Garlic and Onions. Picked a handful of fresh parsley and threw in. Added flour, whisked well. For the liquid mix, I did 3 cups Heavy Cream and 5 cups Milk. Seasoned with Salt and Pepper accordingly to your directions. Was perfect and not to much. Poured mixture over room temperature noodles and cheese.

300 degrees for 10 minutes, stirred well. Prepared my topping and unfortunately enough Panko for one recipe. The rest was made up by crushed potato chips with no butter.

Topped and eyeballed for that melt look, maybe another 10 mins. Pulled it out and transported it to the reunion.

At that point, it was on the Sternos. It was soooo Awesome and would definitely make again for Home and any other big gatherings.

Thanks for giving me that “Stepping Stone” to build on. Growing up, my mom would make a mac and cheese very similar to this-which was the only mac and cheese I would eat because I was never a fan of yellow cheese.let alone any cheese what so ever.

Her mac and cheese always turned out white–which is why we called it white mac and cheese with crumbs on tops. I couldnt get ahold of my mom the one night for her recipe so i searched for “white mac and cheese with crumbs”and i searched, and searched.AND i found this recipe and decided it seemed close enough to my moms that I would give it a try. And wouldnt you knowit lives up to it’s name.enough said. Hands down great, like my moms. I have been making this for over 2 years now for the little family I now have. I even fry it up in some coconut oil a day after making it.

I am on my way to make it once againjust had to double check what I had to set my oven on and thought while Im here, again, I would leave a comment. Ooo so yummy!!! I just always made my mac and cheese with crackers, onions and some kind of cheesy concoction, but this was absolutely sensational. I had to fight off my sister for the last itsy bitsy crumbs (imagine two grown women chasing each other ‘fashionable’ around the dining room table with whole lot of spoon and fork action and Okay yes maybe a knife).

Thank you for the recipe and shame on you for leading me into path of long lasting muffin tops never to leave my delicious body “wink wink”. I wish you would have indicated which type of milk in the recipe card area – I used 1% and could not get my sauce to thicken.

I dumped it and tried again with less milk, but it didn’t cover the noodles as well. It also has a sweetness to it that was hard to eat – I’m not sure if this is the 1%. Also, I wish there was an estimate on timing for the thickening. I waited 20 minutes the first time before dumping it because it was still liquid.

I’d like to try this again but the sweetness and waiting 30+ minutes for the sauce to thicken turns me away. Because I had to wait so long for the sauce, my noodles were cold, so the cheese didn’t melt well either. That’s a bummer that you had a hard time. The thing about writing a blog and sharing a recipe is that there are so many variables with so many people making a recipe with all different ingredients in all different conditions. I could never presume to know if you are familiar with making a roux and a bechamel sauce so all I can do is describe it the best I can in as many details as is possible — which I did.

The recipe card is just a handy summary. I could not possibly put everything on there that one would need to know. I’m counting on people reading all the words I take the time to write if they are trying my recipe and I not only clearly stated to use whole milk and even cream, but to bring it to a low boil at which time it will thicken. I have no idea if your stove cooks low or high, what kind of cheese you used, if you brought it to a boil, etc.

It’s too bad you had a hard time with it. I hope you try again as successfully as so many others have. I am SO glad you found us! I love that you took a chance and tried THE Mac for your son’s birthday dinner!

It’s a winner, for sure! Just so you know, our site is designed to help folks who say they are not very experienced cooks to learn how to make just plain good food so please take some time and glance through our meals and soups and such on our Recipe Index. I once was a brand new cook and these are all of my tried and true, well-loved recipes spelled out for our readers.:o) For instance, try Beef Roast Sandwiches, or Chicken Dumpling Stew! These are two delicious recipes that anyone can make. AS for freezing, I haven’t quite tested that out yet. I froze some individual portions and forgot to take them out and see what happens. I will do that soon, and post the results.

Good question. Just got around to making this today. It was just Hubs and I, so halved the recipe. I had about two cups of assorted ends of cheeses, havarti, gouda, aged gouda, swiss, and medium cheddar. Then I grated a cup of Dubliner, irish cheddar. It made the most amazing cheese sauce. Then I folded in about a cup of diced applewood ham.

I used whole milk. Not really sure why you pour the sauce over the cheese, and then stir it all together. I have always folded the cheese into the sauce, then poured the hot pasta in to the same pot. Stirred it all up, and then turned it into the baking pan. So this is what I did this time, as well. It was really, really good.

Thanks so much! I grew up only loving my mother’s Mac and cheese. I literally would only eat hers. She always offers to give me her special recipe and I say no cuz there is something about that special dish you associate with your mother.but I saw this and decided to do it after seeing I had all ingredients in the fridge.

So delicious!!!! My husband and I loved it, and my sister in law dubbed it the best she has ever had! I am making it for Easter in a couple days with a spiral ham and green beans. Thank you for a great recipe! I haven’t told my mum yet that there is a Mac and cheese out there that is as good as hers!!!!! I personally haven’t tried all the ways to make THE Mac all of the ways my clever readers would like to.:o) I have had a reader who made it and kept in warm in the crock pot, and one who made it in the crockpot.

If it was me, I would make it and keep it warm in a crock, but what follows will be the instructions from the wonderful lady who told us how she successfully made the whole thing in that lovely pot. I hope it helps your Easter! I just wanted to follow up with my post from the other day. I tried making this in a crock pot for my work holiday pot luck, and it turned out great! I added all of the ingredients into the crock pot at once (uncooked pasta), excluding the panko bread crumbs. I fried the panko bread crumbs in butter like the recipe said, and saved in a zip lock baggie. Cooked on low for 3 hours stirring every hour.

Topped with the pre-fried panko bread crumbs a bit before it was time to eat. This recipe was such a hit! Oh My GoodnessThis was the best Mac and Cheese I have ever had. I’ve made it twice and my family loves it. The first time I did it as per the recipe. Last night I added cubed ham and broccoli to the cooked macaroni and then mixed the cheese and cream over it and stirred it all together. It was so good.

My kids ate it right up and they are very picky. I used white cheddar cheese, gouda and mild cheddar cheese. The whole milk really does make it amazing.

I also used Johnny’s Seasoning instead of Salt and Pepper. Gave it a really nice flavor. I also turned on the broiler for a few min at the end to really make a nice crust on top with the bread crumbs.Im hungry just thinking about it. Nowto go work out (Worth it!). For Thanksgiving my son requested Mac N Cheese like at the Saltgrass Restaurant so I began my search for the perfect Mac N Cheese recipe. Let me first say that I am not the cook in our family and the pressure was on for me to make the perfect dish! After perusing through many many recipes I can upon yours and sadly to say, I was looking for “easy” and yours sounded yummy and very doable for a non-cook like myself.

I am extremely happy to say that it was a huge HIT! My niece stood and served the mac and cheese to make sure there was enough to go around! It was also requested and served again for Christmas.

I was trying to get that Saltgrass taste so I used 2 cups of a smoked swiss and cheddar blend (found at Walmart), 2 cups of white cheddar and 2 cups of sharp cheddar. Sooooo delicious! I don’t know if my kids will ever go back to easy ole boxed Velveeta!! Thanks so much for sharing!! Well, hello there, fabulous THE Mac and Cheese lover!:o) YOU just made my day!

I spent the whole day working on ridiculously complicated website details and boy, did your encouragement just remind me of how fun this is! Thanks for that! I hope you make THE Mac again and again and keep coming back for more of our food! And congratulations on that new granddaughter!!!!

Oh my goodness we could probably talk for hours about the fun that is! I just got blessed with granddaughter number two two weeks ago!:o) Absolute JOY!! Thank you for stopping by and complimenting my recipe. It is not a misprint. Thousands of people enjoy the full Tablespoon of salt, our family included. It’s always best to do as you said and follow your instincts when you’re cooking — maybe not because it’s a misprint, but because you know best what you like. That’s exactly why I mentioned in the recipe that it’s a lot of seasoning so feel free to cut it back.

Anyway, it sounds like you’ll make it again and enjoy it the way you’d like it most.:o). Thanks for stopping!

I had a reader make this gluten free and what follows will be her comment as to how she did it. Happy Thanksgiving!:o) Hi Allison, I have been using Pinterest for about 8 months now and have never left a comment but felt I wanted to know I have made this recipe a few times now. I am gluten free because I feel horrible if not.

I usually make it regular and a small portion gluten free but tonight I made the whole dish gluten free using Tinkyada elbows, two types of cheese some cooked bacon and topped it with crushed Miltons gluten free Crispy Sea Salt crackers crushed and mixed with the butter. I don’t think the family will be any the wiser it is gluten free with all that cheesy goodness! Thanks for the great recipe!

I personally haven’t tried all the ways to make THE Mac all of the ways my clever readers would like to.:o) I have had a reader who made it and kept in warm in the crock pot, and one who made it in the crockpot. If it was me, I would make it and keep it warm in a crock, but what follows will be the instructions from the wonderful lady who told us how she successfully made the whole thing in that lovely pot. I hope it helps your Thanksgiving! I just wanted to follow up with my post from the other day. I tried making this in a crock pot for my work holiday pot luck, and it turned out great! I added all of the ingredients into the crock pot at once (uncooked pasta), excluding the panko bread crumbs. I fried the panko bread crumbs in butter like the recipe said, and saved in a zip lock baggie.

Cooked on low for 3 hours stirring every hour. Topped with the pre-fried panko bread crumbs a bit before it was time to eat. This recipe was such a hit! Found your recipe via Pinterest, was looking for an easy baked mac and cheese. I personally don’t like baked mac and cheese usually, but then I’m a bit of a picky eater lol. My husband however would eat it every day if he could and has been having a rough time lately so I wanted to surprise him.

This was awesome. Super easy (my toddler loves pasta so I made extra for him kept him out of my hair for a bitBONUS!) and it tasted amazing!! We each had second helpings and he took leftovers to work too (he said it reheated really well).

I’m hosting Thanksgiving next week and my husband actually asked if it would be weird to make it for everyone lol. Thanks so much for a great and easy recipe!!! Will definitely have to check out more of yours! -with love from a picky eater in PA. Samantha (aka picky eater in PA),:o) You made me so stinkin’ happy today with your sweet comment.

You said so many happy things that I can’t even decide which part was my favorite! I won you over to homemade Mac, kept your toddler happy, hubby needed some love and it WORKED, sweet man think is it’s great enough for Thanksgivingwow! This just made my day.

I sure hope you find some other things to try and love on our site! We hope to hear more from you! Blessings to you and yours this holiday season!

And - Convertible Squirters Ladies and gentlemen, please give a warm welcome to two of the hottest pornstars in the industry: Ashley Adams and Jenna Foxx! Come spend the day with these two sluts as they take the streets of Miami by storm! We meet up with these busty beauties on the beach as they flash their massive boobs and have some fun building sand castles. When meets up with these two luscious ladies, they decide to go on a road trip where they cause traffic on the highway by sucking some dick in the backseat! When we needed to stop for gas, these girls start flicking their clits and squirting all over the convertible!

There's nothing these wild and cock crazy ladies won't do, so enjoy spending the day with Ashley and Jenna as they suck cock on the freeway, squirt from their pussies in the street and eventually take Charles back to their hotel where they fuck his brains out with their fantastic tits and asses on full display! Ashley and Jenna absolutely love fucking around Miami, especially if it means spending the day with Reality Kings! Pussy On The Loose I was minding my own business when I got a knock at my door. I answered, and to my surprise, this cute girl in a skimpy pink dress was standing on the other side. 18 year old Vienna Black was going around the neighborhood looking for her pussy! I was stunned when she said that word, but then she handed me her flyer and I soon realized that this tempting teen was just looking for her lost cat.

I offered to let Vienna check out my place to see if her pet was hiding anywhere. That's when I got to sneak a peek at her real pussy-the juicy lips that peeked out from underneath her skirt while she bent over! After looking around my place for a few moments, I decided to snag a picture of Vienna's beautiful snatch and that's when she caught me staring at her pussy! To my surprise, this luscious Latina offered to let me pet her pussy so I carried her back into the living room and started to eat her out! My cock was so fucking hard from getting Vienna's pussy dripping wet that I pounded her pussy until her cat came home!

Looks like the only pussy on the loose in this neighborhood was Vienna Black! I sure hope she needs me to find her pussy again soon!

She fucks meters away from her boyfriend I saw a pretty girl walking with her boyfriend, but when I got closer I found it was Amirah Adara! I pretended not to remember her perky tits and round ass from the last time I paid her for sex, because when she saw me she was angry! She wanted her boyfriend to confront me, but I offered him 1000 Euro so he could go to the store. After he left I offered Amirah another 1000 Euro for a quick blowjob. As she sucked my dick, her boyfriend came back, so we hid behind a tree to fuck, then I brought her to my house so I could cum all over her tongue! And - Interracial lesbians sweaty gym sex Eva Berger and Lola Marie have gone for a run outside the Fitness Room, and the sweat flows as they head back to the building.

Returning the gym, the ladies start stretching to alleviate their soreness. Even after the ladies finish stretching, Eva's back is still sore because of her big tits. Lola offers to massage her, and the ladies compare cup sizes by feeling each other up. Lola pulls Eva's tights down and eats her pussy, then Eva eats Lola's ass from behind.

After some sensual 69'ing and some passionate tribbing, the lesbians both make each other cum hard! Muslim Teen Gets The Cream Johnny has been looking to move up in his company for a while and today was his big chance. His boss called him and asked if he could watch his daughter which was the perfect opportunity to get some brownie points. He cordially accepted and was then soon greeted by little Ella Knox. She was shrouded in her hijab, but he could still tell that this girl had some huge tits and most likely a rockin body. They began to chat and decided to go for a walk. This is where Johnny’s primal impulses came in.

His bosses daughter who was super rich and ripe for the taking needed a good fucking, and he would be the guy to give it to her. He lifted up her hijab to reveal her phat ass and began to squeeze it. They then returned inside for some refreshments and it turns out Ella was preferring to suck down Johnny’s cock rather than a nice cool beverage. She did not have much dick sucking experience but still performed very well. Johnny then placed his cock inside her well kept pussy for the fucking of a lifetime. He even attempted to jizz inside her so that way she would be his forever and could be a part of their oh so wealthy family. Ella was definitely not feeling that vibe, threatened to tell her father, and ran out.

See ya in nine months sweetie. And - College Experiments In Anal Lauren Phillips beautiful body has other college RA, Maya Kendrick's full attention, their mutual attraction is immediate and their sexual hunger must be fulfilled. Lauren eats Maya out and Maya shrieks and moans loving Lauren's talented tongue. Maya gets the ultimate penetration as Lauren works toys into Maya's perky ass and cums like never before.

Lauren gets in on the action as Maya eats her pussy working her clit while, Lauren shows Maya how she can easily take dildos in her own ass. They cum hard and bask in the new college experience.

And - Dont Be Afraid Horny Therapist, Mona Wales cannot wait for her session with young, ebony babe Sarah Banks. Mona is helping Sarah overcome her fears, creating a deep bond with her patient. Sarah's found relief from her phobias finally, and is in awe of the gorgeous older woman.

Their mutual lust for each other is so strong they can't keep their hands off each other anymore, as Mona kisses Sarah deeply. Craving even more of the young beauties body, Mona dives down and laps at Sarah's drenched pussy, making her cum so hard. Sarah wants to taste every inch of Mona's lithe body in return and works Mona's clit until Mona comes undone. They finger each other's hot, wet holes, making each other cum even harder until they are left exhausted.This may be their most intense therapy session yet!

Unwrapping My Stepdaughter When Victoria isn't downstairs for the holiday festivities, her stepfather goes upstairs looking for her. What he finds is her beautiful, busty body wrapped in holiday ribbon complete with candy cane stockings, all ready and eager for his cock. Concerned that the rest of the family might find out what's going on, he resists her pleading at first - but with her gigantic tits jiggling as she begs, he quickly realizes that his priorities are his cock. So, he locks the door and unwraps the best gift of the holiday season, his stepdaughter's wet, dripping pussy. And - Professor Love Young coed Karlee Grey is perfection with big natural tits. And she's ready to put them to full use, seducing her professor Brandi Love, a MILF with a tight, toned body meant for sex. Once Karlee makes her move, Brandi is more than ready to taste Karlee's tight pussy.

They share passionate kisses before taking turns eating each other's ravenous cunts, making each other cum. Their need for pleasure is not complete as they work each other's wet holes until more cum erupts, leaving them spent and very satisfied.or was it all a hot fantasy in Karlee's dirty mind? And - Date With Mommy Blonde cutie, Elsa Jean is not looking forward to her blind date that her sexy stepmom, Jasmine Jae, set up for her. Elsa has no interest in meeting the guy-in fact, she has no interest in men, period. Elsa does have her eye on someone though.she'd love to get much closer to her gorgeous, exotic stepmother.

She knows Jasmine can satisfy her wanton needs, and it just happens that Jasmine is hungry for the young beauties touch too. They make out, tongues working overtime in each other's mouths. Elsa laps at Jasmine's luscious pussy, eating out the MILF like there's no tomorrow. Jasmine cums and is eager to return the favor, making Elsa tremble with pleasure as she works her tight teen pussy.

Elsa cums all over Jasmine's face as the two continue fingering each other reaching multiple orgasms. And - Lessons In Lesbian Anal Teacher, India Summer is a lover of beautiful, all-natural women and substitute teacher Olive Glass is no exception. India decides she needs to give Olive an education in how to be in control.in the classroom and perhaps the bedroom! India seduces Olive and makes out with her, grabbing her perfect ass, needing to taste Olive's body. Olive can't wait any longer and kisses India back with pent-up desire.

Their wet pussies tremble as they eat each other out, and then fuck each other's assholes with dildos. Olive cums hard and India is not far behind, losing control in her sex haze. Daddys Schoolgirl Fetish Kimber and Marcus (character name Alex) - Knowing that Carmen's dad, Alex has a thing for schoolgirls, Kimber sneaks into Carmen's house wearing a pleated skirt and knee socks. But what she doesn't expect to find is Alex, alone, watching porn and masturbating. Excited to find him already in a state of arousal, Kimber surprises him with a tempting proposition- his fantasies in porn can be a reality with her.

Alex resists, certain that he'll never have what he really craves and fearful that Kimber might tell his wife about his habitual porn watching. But, Kimber's there to help him turn fantasy into reality and feed her own desires. He can't deny the young beauty and before long he's lapping at her sweet pussy and pounding the schoolgirl's tight holes. The reality far exceeds fantasy as the two enjoy explosive orgasms.

I Saw Mommy Kissing Her Stepson After overhearing her stepson Tate being affectionate with his girlfriend, Dallas, Mona emerges from under his bed to confront him about their own sexual relationship. You see, she doesn't want to share him with anybody - even his longtime girlfriend. As if there was any competition, the seductive and cock-hungry Mona grabs her son and pulls him down onto the bed and proves to him that in the game of sex - a mother knows her way around her stepson better than any other woman. Surprise Hes All Yours Luna comes home from work one afternoon to an unexpected surprise: a note from her husband that tells her to meet her 'surprise' in the living room. What Luna finds is the kind of man she's only dreamt of, alpha-male Ramon. Ramon is there to please Luna and give her the best sexual experience of her life.

It is a gift that forever changes marriage - opening her up to a world of intense sex with a throbbing cock ready and willing to please her in every possible position. Luna takes Ramon's cock as if her life depended on it and her orgasms are so intense she's left begging for more. Fortunately, her husband is more than willing to share his blonde, big-titted beauty of a wife.

Worth Every Cent Reagan and Van - When Van sees that Reagan has written him a check for twice what he typically charges for gardening, he expresses concerns that Reagan might be paying him for their sex life as well. Reagan refutes this fact, claiming that if she was paying for sex she'd offer a lot more given how amazing the young man is in bed. But, when Reagan tries to seduce Van again, he rejects her advances initially claiming that younger women in the neighborhood are starting to talk about their affair. Reagan presses onward, telling Van that he should worry more about her wet pussy than what other people think. Van can't deny her.

At the hands of an experienced woman, Van comes alive, sucking at her cunt like a true pro. Reagan's husband is not even a thought as the young stallion, Van, pounds her and her multiple orgasms are proof of that.