I'm still trying to get the recipe for mac-n-cheese from cooking with ladonna tittle?

I think I saw what you're looking for in this free recipe ebook.

If this is a book, not even Amazon has got it, so, where and how did you hear about this, you got my mouth watering now, so you better tell all you know about this.

If it is something you had seen on TV, your best option would be to contact the TV station for a repeat so that you can record it, or maybe they can sell you the clip of it.

Just in case these might help you out:

Mac 'n' Cheese Soup

INGREDIENTS

* 1 (14 ounce) package deluxe macaroni and cheese dinner mix

* 9 cups water, divided

* 1 cup fresh broccoli florets

* 2 tablespoons finely chopped onion

* 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted

* 2 1/2 cups milk

* 1 cup chopped fully cooked ham

DIRECTIONS

1. Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender.

2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook for 3 minutes. Stir in soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Or maybe this

Macaroni and Cheese Plus Cheese

Makes about 6-8 servings

2 1/4 cups Barilla medium shells

3 cups Kraft Mild Cheddar Finely Shredded Cheese

2 cups Kraft Sharp Cheddar Shredded Cheese

Rue:

7/8 cup whole milk

1/4 stick Land O Lakes Sweet Cream Butter

1 tablespoon Argo 100% Corn Starch

Salt and Pepper to taste

1. Under cook the shells a minute or two than immediately rinse, drain, and let cool.

2. The Rue: In a small sauce pan add milk, butter, salt, pepper, and cornstarch. (Save about a 1/4 cup of the milk to mix the cornstarch with.) Bring to a very slow boil on medium low heat stirring constantly until thickened. Remove from heat and let cool some.

3. Now preheat your oven to 350.

4 .In a large bowl or the pot you cooked the shells in, mix the 3 cups cheddar cheese AND a half cup of sharp to macaroni shells well. Now add the rue and stir until all is well blended.

5. Pour this into a casserole dish and cover the top with the remaining 1 1/2 cups of sharp cheddar cheese and bake, uncovered, for about 50 minutes or until the edges turn golden brown.

6. Remove from the oven and serve. It also goes great with broiled chicken and steamed broccoli. Enjoy.

NOTE: You can experiment by flavouring the rue with powdered garlic and/or onion to taste and/or cumin/chilli powder if you like it spicy hot. Personally, I've found no flavourings that work well.

Hope these help

Good luck. many of these recipes are closely guarded family secrets as my fiance puts it. I was curious about what you wrote and went looking on google and NO ONE (and I mean no one) is giving this recipe up.

I searched her name, it is really not her recipe it is her sisters.

Go to here and see if she sends it to you. Post a message with your email address.

http://www.chicagoclout.com/weblog/archives/2006/0...