Preheat the oven to 350°F. . Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes.

With this recipe for Crock-Pot Macaroni and Cheese you know exactly what is in it! advertisement. ... 4.5 Quart Crock-Pot, 5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot.

1 pound pipette (elbow) ridged macaroni or whole wheat macaroni; 4 scallions or 1 small red onion, finely chopped; 2 stalks celery, diced; 1/2 stick plus 2 tablespoons unsalted butter ...

Some 65 readers responded to our call for macaroni and cheese recipes, proving that this classic still is popular and still provides a measure of comfort in these trying times.

In a separate 4-quart pot, heat 6 tablespoons of butter until melted and starting to bubble. Add flour, and cook over low heat for 2 minutes, whisking until golden brown and fragrant. Gradually whisk ...

Mix with elbow macaroni cooked according to package directions. Bake in 400°F oven in 2 buttered 11" x 15" shallow pans, or 3 buttered 2-quart casseroles, or 2 buttered 3-quart casseroles.

Top macaroni and cheese with remaining 1-1/2 cups Cheddar Cheese and Panko breadcrumbs. Dot with remaining butter. May be prepared in advance up to this point, covered, and refrigerated.