#3904 - Cheddar Macaroni Salad

(by Shirley McNevich)

1 box elbow macaroni
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 cup mayo
3/4 cup Breakstone's sour cream
1 TBSP white sugar
3 TBSP white vinegar
1/4 cup milk
1 1/2 cup shredded cheddar cheese

Cook/drain elbow macaroni in salted water according to box directions but DO NOT RINSE. In a bowl add chopped red bell peppers, chopped green bell peppers, chopped celery, mayo, sour cream, white sugar, white vinegar and milk--mix well. Taste--if too sweet add more white vinegar and stir again. If too sour, add more white sugar and stir again. Once you like the flavor, add the drained macaroni and shredded cheddar cheese--toss to coat. Cover and refrigerate until cold.

#3887 - Creamy Macaroni and Cheese

(by Shirley McNevich)

7oz. raw elbow macaroni
6 TBSP butter
3 TBSP flour
2 cups milk
1 - 8oz. Philadelphia cream cheese (cubed)
2 cups shredded cheddar cheese (OR sharp cheddar cheese if you wish)
2 tsp. spicy brown mustard
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup 4C Italian bread crumbs
2 TBSP fresh minced parsley

Cook macaroni in salted water according to package directions--drain well but DO NOT RINSE. In a saucepan over medium heat add 4 TBSP butter--melt. Slowly add flour while stirring--cook/stir until smooth. Slowly add milk while stirring. Cook/stir until bubbling, then cook/stir for 2 minutes. Turn heat back to simmer--add cubed cream cheese, shredded cheddar cheese, mustard, salt and pepper--stir until melted and smooth. In a large bowl add drained macaroni and the hot cheese sauce--stir to coat. Pour mixture into a 3qt. baking dish. Melt the other 2 TBSP of butter. Add bread crumbs and minced parsley to the melted butter--stir. Sprinkle the bread crumb mixture evenly over the top. Bake at 400 degrees 20-30 minutes or until topping is golden brown.

#3869 - Ham Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup diced cooked ham
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 - 2oz. jar diced pimentos (well drained)
4 hard boiled eggs (peeled and chopped)
1 cup mayo
2 TBSP French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni in salted water according to box directions--drain well but DO NOT RINSE. In a large bowl add drained macaroni, diced ham, chopped celery, chopped onions, sweet pickle relish and chopped pimentos--toss to mix. In a separate bowl add mayo, mustard, salt, pepper and chopped eggs--stir to mix. Add mayo mixture to macaroni mixture--stir carefully. Cover and refrigerate until cold.

#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3698 - Cracker Barrel Macaroni and Cheese

(by Shirley McNevich)

2 - 8oz. blocks Cracker Barrel sharp yellow cheddar cheese
1 - 16oz. box raw elbow macaroni
3 TBSP butter
1 onion (chopped fine)
3 TBSP flour
1/2 tsp. fresh ground black pepper
2 cups milk
4-6 slices buttered bread (torn into bite sized pieces)

Shred both blocks of cheese. Prepare macaroni in salted water according to box directions--drain but DO NOT RINSE. In a skillet over medium low heat add butter and chopped onions--cook/stir until onions are tender. Add the flour and black pepper (while stirring). Cook/stir for 1 more minute. Slowly add the milk (while stirring), then cook/stir until mixture starts to thicken. Add all of the shredded cheese--cook/stir until all cheese is melted and sauce is a nice, thick cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle all of the torn buttered bread all over the top. Bake uncovered at 375 degrees for 30 minutes or until bread on top is brown and crispy. Cool slightly before serving.

#3674 - Sour Cream Mac and Cheese

(by Shirley McNevich)

14.5oz. chicken broth
1 cup water
2 cups raw elbow macaroni
3 TBSP butter
2 TBSP flour
1 tsp. dry mustard
1 1/2 cups milk
1/2 cup Breakstone's sour cream
8oz. shredded extra sharp cheddar cheese

In a saucepan over medium heat add chicken broth and water--bring to a boil. Add the elbow macaroni--cook 6-8 minutes or until tender. While the macaroni is cooking, in a saucepan over low heat add butter--melt. Add flour and dry mustard--cook/whisk for 2 minutes. While whisking slowly add milk and sour cream--cook/stir until boiling. Turn heat back to simmer--simmer for 5 minutes. Add 1 1/2 cups of the shredded cheese--cook/simmer until melted and smooth. Drain the macaroni but DO NOT RINSE. In a bowl add drained macaroni and cheese sauce--stir to mix. Dump the whole mixture into a greased 2 qt. casserole dish. Sprinkle the rest of the shredded cheese over the top. Bake at 350 degrees for 20-30 minutes or until hot. Let it rest slightly before serving.

#3611 - Mac Dog Casserole

(by Shirley McNevich)

8oz. elbow macaroni (cooked and drained according to box directions)
1/2 lb. good quality hot dogs (cut into coin shaped pieces)
2 1/4 cups shredded Velveeta cheese OR your favorite type of shredded cheese
5 TBSP butter
1 onion (finely chopped)
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper

In a bowl add drained macaroni, hot dog pieces and 2 cups of the shredded cheese--toss to mix. In a saucepan over medium heat add butter and onions--cook/stir until onions are tender. While whisking, slowly add flour. Remove from heat--add milk slowly while whisking. Once all milk is in the mixture return it to the heat--add salt and pepper. Keep whisking until mixture just starts to boil. Remove from heat--pour the hot milk mixture over the macaroni mixture--stir carefully to coat. Pour the whole mixture into a greased casserole dish. Sprinkle the other 1/2 cup shredded cheese over the top. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browned.

#3483 - Easy Creamy Macaroni and Cheese

(by Shirley McNevich)

1 2/3 cups raw elbow macaroni
2 TBSP cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12oz. Carnation evaporated milk
1 cup water
2 TBSP butter
2 cups shredded cheddar cheese

Prepare macaroni according to box directions--drain but DO NOT rinse. In a saucepan add cornstarch, salt, mustard, pepper, evaporated milk, water and butter--cook/stir over medium heat. Bring to a boil. Once boiling, cook/stir for 1 more minute. Remove from heat--add 1 1/2 cups shredded cheddar cheese--stir until smooth. Pour the milk mixture over the drained macaroni--stir well. Pour the whole macaroni mixture into a greased 2 quart casserole dish. Sprinkle the other 1/2 cup shredded cheddar cheese over the top. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool slightly before serving.

#3458 - Hearty Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup mayo
1/4 cup white vinegar OR cider vinegar
up to 2/3 cup white sugar
2 1/2 TBSP French's yellow mustard
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 chopped red onion
2 celery ribs (chopped)
1 green bell pepper (chopped)
2 TBSP chopped pimentos
2-4 hard boiled eggs (chopped)

Prepare elbow macaroni according to box directions--drain but do NOT rinse. In a large bowl add the mayo, white vinegar, 1/4 cup white sugar, mustard, salt and pepper--stir to mix. Taste--if too sour for your taste, continue adding more white sugar and stirring again until you like the flavor. Add the chopped onions, chopped celery, chopped green bell peppers, chopped pimentos, chopped eggs and drained macaroni--toss to mix. Cover and refrigerate overnight.

#3309 - Ritzy Mac and Cheese

(by Shirley McNevich)

8oz. raw elbow macaroni
8oz. Velveeta cheese (cubed)
1 - 10.75oz. can Campbell's condensed cheddar cheese soup
1/2 to 1 cup Breakstone's sour cream (use the full 1 cup if you love sour cream)
1/4 cup shredded fresh Parmesan cheese (NOT pre-grated Parmesan cheese)
1/2 cup milk
1/2 cup crushed Ritz crackers
2 TBSP butter (melted)
salt (to your taste)
pepper (to your taste)

Cook macaroni in salted water according to box directions to "al dente". Drain the macaroni but DO NOT rinse. In a large bowl add drained macaroni, Velveeta cubes, cheddar cheese soup, sour cream, shredded Parmesan cheese, milk, salt and pepper--stir carefully to mix. Pour the mixture into a greased glass baking dish. In a separate bowl add the crushed Ritz crackers and melted butter--stir to mix. Sprinkle the cracker mixture all over the top of the macaroni mixture. Cover the dish with foil and bake at 350 degrees for 30 minutes, remove the foil, and bake 10-15 minutes longer or until the top is golden brown. Remove from oven and let it sit a few minutes before serving.

#3270 - Three Cheese Macaroni

(by Shirley McNevich)

16oz. raw elbow macaroni
6 slices bacon (more if you wish)
3 TBSP butter + 1 TBSP butter
1/2 cup chopped onions (optional)
3 TBSP flour
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Provolone cheese
1/3 cup  + 1/4 cup shredded Asiago cheese
2/3 cup panko bread crumbs

Cook the bacon and set aside. Cook and drain elbow macaroni in salted water according to box directions--drain but DO NOT rinse. In a saucepan over medium heat add 3 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour, salt and fresh ground pepper while stirring--stir to mix. Slowly add milk while stirring--cook/stir until smooth. Add shredded cheddar cheese, shredded Provolone cheese, and 1/3 cup shredded Asiago cheese--cook/stir until melted into a cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to mix. Crumble the bacon and add to the macaroni--stir until mixed. Spoon the mixture into a greased 9 x 13 glass baking dish. Melt the 1 TBSP of butter. In a bowl add melted butter, all of the panko bread crumbs and 1/4 cup shredded Asiago cheese--stir to mix. Sprinkle the bread crumb mixture all over the top of the macaroni mixture. Bake at 400 degrees for 20 minutes or until top is well browned and heated through. Let stand for a few minutes before serving.

#3118 - Pizza Macaroni

(by Becky Lynn Mohr - friend)

2 cups elbow macaroni (cooked and drained according to box directions)
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 - 8oz. cans tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 cup milk
1 egg
1/2 lb. shredded mozzarella cheese

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any fat. Add the tomato sauce, oregano and garlic powder to the meat mixture--cook/stir over low heat 5-10  minutes. In a bowl add the egg and the milk--beat until smooth. Add the egg mixture to the sauce mixture--stir well. Remove from heat--add drained macaroni--stir well. Pour half of the macaroni mixture into a greased casserole dish and sprinkle half of the shredded mozzzarella cheese over the top. Spread the rest of the macaroni mixture over the top. Bake at 350 degrees for 30 minutes, remove from oven, spread the other half of the mozzarella cheese over the top, return to oven and bake 15 minutes longer or until cheese is melted and mixture is hot.

#2907 - Creamy Mac and Cheese

(by Shirley McNevich)

white sauce made from the following ingredients: (4 TBSP butter; 4 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 2 cups milk)
8oz. raw elbow macaroni
2 cups Velveeta cheese (cubed)
1 tsp. salt
1/4 tsp. peppper
3-4 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions, then drain but do NOT rinse. White sauce: in a saucepan over low heat add butter--melt. Add 1/4 tsp. salt and 1/8 tsp. pepper--stir. Slowly blend in flour--stir. Slowly blend in milk--stir until mixed, then cook/stir until boiling. Once boiling, cook/stir for 1 minute longer. Add cubed cheese to white sauce--cook/stir until melted and smooth. Add 1 tsp. salt and 1/4 tsp. pepper--stir well. Add drained macaroni--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15-20 minutes longer until well heated and bread is browned and crispy.

#2906 - Quick Macaroni and Cheese

(by Shirley McNevich)

1 cup uncooked macaroni
1 - 10.75oz. can Campbell's cheddar cheese soup
1 tsp. salt
2 slices buttered bread (cut into bite sized pieces)

In a pot add water and salt--bring to a boil. Add macaroni--cook for 12 minutes or until tender. Drain the macaroni--do NOT rinse. Return the drained macaroni to the pot you cooked it in and add the undiluted cheddar cheese soup--stir gently until mixed. Pour the mixture into a greased 1 qt. casserole dish. Bake at 350 degrees for 10 minutes, remove from oven, spread the buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until mixture is hot and bread is browned and crunchy.

#2820 - Baked Mac and Cheese Casserole

(by Shirley McNevich)

1 1/2 cups raw elbow macaroni
1 onion (chopped)
1 - 28oz. can diced tomatoes
1 cup shredded sharp cheddar cheese
1 cup water
1 tsp. salt
1/2 tsp. pepper
3 slices buttered bread (cut into bite sized pieces)
In a bowl add raw macaroni, chopped onions, diced tomatoes, shredded cheese, water, salt and pepper--stir to mix. Pour the mixture into a greased 2 qt. casserole dish. Place the lid on the casserole dish--bake at 350 degrees for 1 hour, stirring after the first 30 minutes of baking. When there are 15 minutes left, remove from oven, remove the lid, place the buttered bread pieces all over the top, return to oven WITHOUT the lid and bake for the last 15 minutes uncovered or until buttered bread pieces are browned.

#2793 - Pizza Soup

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's tomato soup
3 - 10.75oz. cans of water (use the empty tomato can to measure)
1 garlic clove (minced)
2 cups elbow macaroni (dry)
1 onion (chopped)
2 tsp. oregano
1/2 cup diced pepperoni (more if you wish)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a large pot add soup, water and minced garlic--bring to a boil. Once boiling add macaroni, chopped onions, oregano and pepperoni--cook/stir until macaroni is tender. Pour half of the mixture into each of two casserole dishes. Spread half of the mozzarella cheese and half of the cheddar cheese over the soup in each dish. Bake them at 400 degrees in the oven until the cheese melts.

#2759 - Macaroni Pizza Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. box elbow macaroni (cooked and drained according to box directions--do NOT rinse)
1 - 15oz. jar of your favorite pizza sauce
1/4 cup water
6oz. mozzarella cheese (shredded)
1/2 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. oregano
8oz. fresh mushrooms (sliced)
pepperoni slices (your choice of amount)

In a Dutch oven over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off fat if necessary. Add the pizza sauce, water, garlic salt, basil, oregano and sliced mushrooms to the meat mixture--cook/stir until mixed and hot. Add the drained macaroni--cook/stir until hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Place pepperoni slices all over the top (as many as you wish). Bake at 350 degrees for 20-25 minutes, then remove from oven, spread the shredded mozzarella cheese all over the top and return it to the oven. Bake until cheese is melted and bubbling.

#2161 - Cake Pan Macaroni and Cheese

(by Shirley McNevich)

4 TBSP butter
4 TBSP flour
2 cups milk
salt and pepper (if you wish)
1 1/2 cups Velveeta cheese (cubed)
1 - 1lb. box elbow macaroni
6-8 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions (with 1 tsp. salt)--drain. In a microwave safe bowl add butter--cover with Saran wrap and microwave on high until butter melts. Remove Saran wrap--add flour--stir until mixed and smooth. Add milk, salt and pepper--stir. Return to microwave covered with Saran wrap and microwave on high for :30 seconds at a time until mixture thickens. Pull back wrap--add Velveeta cheese--put wrap back on and microwave on high until cheese melts. Stir mixture until smooth. Add drained macaroni--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until bread pieces are brown and crispy.

#1886 - Pepper Jack Macaroni

(by Shirley McNevich)

2 cups dry elbow macaroni
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 can Carnation evaporated milk (NOT condensed)
1/2 tsp. pepper
1 tsp. salt
3 slices of buttered bread (broken into bite sized pieces)

In a saucepan add macaroni, salt and water--cook/drain according to box directions. Do NOT rinse. Return drained macaroni to saucepan. Add cheddar cheese, 1 1/2 cups of the pepper jack cheese, Carnation milk and pepper--stir. Grease a 2 1/2 qt. casserole dish. Spread the macaroni mixture into the greased casserole dish. Spread the rest of the pepper jack cheese over the top. Evenly spread the buttered bread pieces over the top. Cover the top of the casserole dish with foil. Bake at 350 degrees for 20 minutes, remove the foil and bake 10 minutes longer or until bread pieces are browned.

#1836 - Flu-Flu

(by Aunt Dot [McNevich] Worhach)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 1lb. 10oz. jar pasta sauce
1 box elbow macaroni (cooked and drained according to box directions with 1 tsp. salt)
6 slices American cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then drain off any fat. Cook/drain macaroni according to box directions (do NOT rinse). In a large pot add meat mixture, cooked/drained pasta and pasta sauce--cook/stir until mixed and hot. Add cheese slices to the top and warm until cheese melts before serving.