#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#2084 - Skillet Chicken and Macaroni

(by Shirley McNevich)

1 - 7.25oz. box Kraft macaroni and cheese dinner
1 TBSP olive oil
1lb. boneless/skinless chicken breasts cut into bite sized pieces
1 - 14.5oz. can diced tomatoes (drained)
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1/2 to 1 cup shredded cheddar cheese

Prepare the macaroni and cheese dinner according to box directions--set aside. Salt and pepper both sides of the chicken breasts, then cut them into bite sized pieces. In a skillet add olive oil and cut chicken pieces--cook/stir over medium heat until no longer pink inside. Keep heat at medium--add drained diced tomatoes and undilluted cream of chicken soup--cook/stir until mixture is hot. Once hot, add prepared macaroni and cheese to chicken mixture--stir until mixed. Reduce heat to low, sprinkle the cheese over the top and cover with a lid until cheese is melted.

#834 - Macaroni Stew

(by Shirley McNevich)

6 cups water
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 - 15oz. bag frozen peas
1/4 cup milk
1/3 cup sour cream
1 tsp. salt
1 tsp. pepper
1 1/2 cups chopped cooked meat (chicken, ham or turkey--your choice)

In a saucepan add the water and the salt--bring to a boil. Add the macaroni (NOT the cheese packet) and the frozen peas--bring back to a boil, then cook until macaroni is tender. Drain the macaroni and peas, then return them to the saucepan. Add the milk, sour cream, pepper, cheese sauce packet--stir. Add the cooked meat--stir. Stir and heat until hot enough to serve.

#325 - Macaroni and Cheese Lasagna

(by Shirley McNevich)

1 - 7 1/4oz. package Kraft macaroni and cheese dinner (prepared with "light" directions on box)
1 1/2 cups spaghetti sauce
1/2 lb. ground beef, cooked and drained
1 cup shredded mozzarella cheese
2 TBSP grated Parmesan cheese

Preheat oven to 350 degrees. Spoon half of the prepared macaroni and cheese into lightly greased 8 inch square baking dish. Top with half of the spaghetti sauce, half of the meat and half of the shredded cheese. Repeat with second half of each ingredient. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated.