Ms word for mac remove background shading in document. Microsoft Word's Paragraph and Page Setup options enable you to remove gray shading behind the text and update your document. If a gray background makes the text look indistinct, select a brighter color in the Shading chart to make the text stand out on the page. I have a Microsoft Word document that has a weird background in some of the text fields that I can't figure out how to remove. I tried setting Shading to No Color and style Clear but it doesn't seem to affect the text field in any way. Click in the paragraph [if more than one select them all] then go to Format> Borders & Shading (or use the Page Borders button next to Page Color) to select No Fill on the Shading panel. If that doesn't do it. Cut that content then use Edit> Paste Special - Styled Text or Unformatted Text to paste it back in. Select the word or paragraph that you want to apply shading to. On the Home tab, in the Paragraph group, click the arrow next to Shading. Under Theme Colors, click the color that you want to use to shade your selection.

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I wouldnt do it for more than a few days. You could make the noodles and then freeze them and then you can just throw a cheese slice on top and put it in the microwave. Healthier too. –Use good cheese in your baked macaroni and cheese. That means avoiding bagged, pre-shredded cheeses because they contain cellulose (an anti-caking agent) that can in some cases cause your cheese not to melt as it should. -And speaking of cheese, you have so many options! My favorite is sharp cheddar and Swiss.

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Karsten Moran for The New York Times• Clockwise from top, shell pasta, cavatappi, elbow macaroni and penne cooked and coated in creamy sauces. By definition, classic macaroni and cheese should be made with, well, macaroni, a style broadly defined as any short, cylindrical extruded pasta. This includes tubes like ziti, penne, rigatoni and, yes, elbows, as well as corkscrew shapes like fusilli. All this is to say that plenty of shapes are suitable for macaroni and cheese (many of which come gluten-free).

But you will want to make sure you stay within the world of tiny, tube-like shapes, or those undeniably cute little shells. (Like cutting a grilled cheese into triangles instead of rectangles, they may actually improve the taste of the finished product, if only in our heads.) Avoid long, thin shapes like spaghetti or linguine. Elbow enthusiasts should also note that there’s a new kid in town: Cavatappi, a curly, ribbed noodle that’s longer than an elbow, may very well be the platonic ideal for baked macaroni and cheese. Its length and curl perch perfectly on a fork, its ribbing is optimal for gripping luscious sauce, and its thickness (slightly thicker than elbows) decreases any risk of mushiness. Whatever shape or style you choose, it’s important to remember two things: Always cook the noodles in water that’s as salty as the sea to season them from the inside out, and make sure they’re cooked more al dente than you might think they need to be.

The pasta will continue to cook in the cheesy sauce, which not only gains thickness from the noodles’ starch, but also deepens the flavor of the noodles themselves. Karsten Moran for The New York Times• The beauty of a good bread-crumb topping is that it can be used as a vehicle for more flavor if you mix in ingredients like Parmesan, garlic, bacon or herbs before baking.

It’s hard to beat a coarse bread crumb from a day-old loaf, but panko does an excellent job as a stand-in. To top a baked macaroni and cheese, mix about 1 cup bread crumbs with 4 tablespoons melted butter or olive oil. Season with salt and pepper and add any mix-ins (1/4 cup grated Parmesan; 2 grated garlic cloves; 4 strips crisp, crumbled bacon; 2 tablespoons chopped parsley or thyme) before scattering it all over the dish in a thin, even layer. A thick layer will have a hard time evenly crisping, resulting in sogginess. If bread crumbs aren’t your thing, grating more cheese (about 1 cup) over the top for an ultra deep, golden brown top is a most excellent move. For a stovetop macaroni and cheese, mix about 1 cup bread crumbs with 4 tablespoons melted butter or olive oil, and season with salt and pepper. Toast in a medium skillet over medium-high heat until golden brown and crisp, about 3 minutes.

Add any mix-ins (1/4 cup grated Parmesan; 2 grated garlic cloves; 4 strips crisp, crumbled bacon; 2 tablespoons chopped parsley or thyme) before scattering over your prepared macaroni and cheese. Ingredients • 1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta • Kosher salt • 2 cups whole milk • 8 ounces cream cheese, cut into 1-inch pieces • 12 ounces sharp or white Cheddar, grated • 3 tablespoons unsalted butter • Freshly ground pepper Preparation • Cook pasta in a large pot of salted water until just barely al dente; drain. • Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.

• Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools.