My aunt makes macaroni and cheese very similar to your brother's. She omits the bacon from hers. It does include 4 types of cheeses, one being fresh grated Parmesan. She shared the recipe with me. I've searched high and low and can't find it. We only make it on special occasions because it such an undergoing. I have a recipe that I use for everyday. It's not as good, but it's easier to make and isn't as heavy.

1 lb of macaroni boiled and drained
2 cups of milk, use skim milk if you want to cut back
1/4 cup of butter
4 ounces of each: American cheese, Cheddar cheese, Monterey Jack
salt and pepper to taste

After boiling and draining the pasta, put it in a casserole dish and prepare the cheese sauce. Combine all of the ingredients together. Cook over low heat, stirring often until melted and smooth. Pour the cheese over the pasta. Top with bread crumbs and bake at 350 degrees Fahrenheit for 20 to 25 minutes.

I will share my secret recipe with you all. I have made this for a while now.My kids LOVE it.

1 lb pasta of your choice
1 lb sharp cheddar cheese
8 oz cream cheese softened room temp
2 cups of milk warmed
2 cups half and half
1 tablespoon mustard
1/2 cup grated onion
2 tablespoons butter
2 tablespoons flour.
salt and pepper to taste

Start by Pre heating your oven to 375 degrees. boil up your pasta in salted water just untill it is tender but not fully cooked.
Take your butter and put it into a second pot,melt it on med heat.add the flour and cook for till flour is not raw.
Add your grated onion and mustard.
Next, put your 2 cups of milk in and whisk untill smooth. add the softened cream cheese and allow it to melt into the milk continue to whisk it through.
Add the cheddar cheese and allow it to melt.Then add the half and half.
once all the cheese is melted add this to your cooked pasta.Stir well.put into a glass pan and bake for 30 minutes at 375.

My sister gave me this recipe sometime ago, but recently I found it online and would love to share it with you. It is easy to make and does not take a lot of time to cook.

*Baked Macaroni and Cheese recipe

INGREDIENTS:
8 ounce elbow macaroni
½ pound cubed processed cheese
½ tablespoon butter
¼ cup Whole milk
5 ounce mushroom soup

PREPARATION:

*Cook pasta in a pot of boiling water until al dente or for 10 minutes and drain.

*Next, Preheat the oven to 350 degrees F (175 degrees C).

*Put a saucepan over medium heat and add milk, butter, processed cheese and mushroom soup to the pan.

* Stir the mixture until the cheese is well melted and the mixture is very smooth.

*Add the cooked pasta, stir thoroughly and Pour out the mixture into a baking dish

*Bake until the top has a golden brown color (about 20 minutes).

*Take out of oven and Let it stand for 10 minutes

* Serve and enjoy

http://0.tqn.com/d/kidscooking/1/0/o/W/-/-/baked-mac-and-cheese-big.jpg

How about a healthy but delicious version of Macaroni and Cheese??? It's possible! Our family enjoys this recipe from Prevention Magazine:

12 ounces elbow macaroni
1 Tablespoon butter or margarine
1 large finely chopped onion
2 cups 1% milk
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces grated extra sharp Cheddar cheese
16 ounces 1% cottage cheese
2 teaspoons Dijon mustard
1/4 cup grated Parmesan cheese
1/4 Tablespoons dried bread crumbs

1. Heat oven to 375 degrees. Coat a 13"x9" baking dish with a non-stick cooking spray.
2. Cook macaroni in large pot of water according to package directions (about 10 minutes
Drain and rinse with cool water, and drain again.
3. Meanwhile, melt butter in medium nonstick saucepan. Add onion and cook til soft.
Combine 1/2 cup of the milk and flour in a blender and whirl until well mixed. Stir into
sacepan along with onion, salt, pepper and remaining milk. Cook over medium heat,
stirring often for 12-15 minutes or til thickened, Remove from heat and stir in Cheddar
cheese.
4. Puree cottage cheese and mustard in blender until smooth. Gradually stir into the
cheese sauce. Combine cheese sauce and drained macaroni, and spoon into the
prepared baking dish. Combine Parmesan cheese and bread crumbs, and sprinkle
over macaroni mixture.
5. Bake for 35 minutes or til bubbly. Makes 8 servings.

This is a recipe that me and my family enjoy and I learnt it from my mother. The good thing is that it works with and without the cheese as a vegan option. The with cheese version is better of course but the white pepper and preparation has tricked me and my children when I or my mother have been out of cheese. (not often)

This recipe makes for 6 to 8 people, we have a big family.

Firstly, you need two large cooking pots and a large oven dish.

2 tablespoons of unsalted butter or margarine
1 large onion (finely chopped)
3-4 large heaped tablespoons of flour
3/4 litre of skimmed milk
1 teaspoon of white pepper
1/2 teaspoon of mustard
2 1/2 cups of grated medium or strong chedder
1/2 cup of fresh grated parmesan
1kg macaroni
salt to taste

Gently melt the butter or margarine in a pot with the mustard. Once the butter is melted add in the finely chopped onion and allow them to sweat on a low heat. You do not want to fry the onions. When the onions have become almost clear in color, turn off the cooker and mix the flour into the butter and onions, away from the heat of the stove. Put a pot of water on to boil for the pasta. Then add a small amount of milk into the butter and flour mixture until it becomes a paste and then add in some more milk until it becomes the texture of a light pancake mix and place back onto the medium to low heated stove, adding the milk sparingly and continuously as the sauce begins to thicken. It is very important to keep stiring, using a wooden spoon.

The water should of begun boiling by now and it is time to add in the macaroni into the boiling water. A tip here is to put a drop of oil into the water, which helps the pasta not to stick together and stir the pasta.

Back to the sauce, now it is time to add in the white pepper and slowly add in the chedder cheese, 1-2 tablespoons at a time. Ensure the cheese has melted before you add in the next lot of cheese, whilst stirring.

The pasta should be drained and rinsed now, as the pasta only requires aprox 4 minutes to cook in a pot because it is going to go into the oven and we don't want the pasta to become mushy. Mix half the sauce into the pasta, a quater of the sauce on the base of the oven dish and the rest of the sauce over the pasta once it has been poured into the oven dish. Evenly sprinkle the parmesan cheese over the pasta and cheese sauce and place in the oven on a medium to low heat for 15-20 minutes or until the top of the macaroni cheese dish has become golden in color.

I have 2 recipes I like to use but since someone has already shared a similar recipe of mine I'll share the other one.

1 lb of Elbow Mac Pasta
1/2 lb of Velveeta cheese (cut to 1 inch cubes)
1/2 lb white cheddar (cubed)
8 oz Pepper Jack (cubed)
2 TBSP jalapeno pepper juice
1/2-3/4 cup milk
4 TBSP butter
Salt & Black Pepper to taste

Cook the pasta according to directions. Drain and pour into a 13X9 in glass baking dish. Add the butter, cubed cheese, milk, jalapeno juice and Salt & Pepper. Stir until well blended. Place in PREHEATED 350 oven and bake for about 20 minutes (may take more or less time depending on oven) Stir occasionally to distribute the cheese well. Remove from oven when all cheese is melted and slightly browned on top.