#862 - Vegetable Macaroni and Cheese

(by Shirley McNevich)

1 1/2 cups water
1 cup milk
1 tsp. salt
1 - 14oz. box Kraft Deluxe macaroni and cheese dinner
3 cups frozen (thawed) or fresh mixed vegetables (whatever you like)
1 TBSP butter

In a saucepan over medium heat add milk, salt and water--stir and bring to a boil. Add the dry macaroni to the boiling water and reduce heat to low. Cook and stir until macaroni is cooked to your taste. Add the fresh or thawed vegetables to the macaroni--cook and stir until vegetables are hot and liquid is almost gone. Move saucepan to an unheated burner--add the cheese sauce and the butter to the macaroni mixture--stir well. Let stand for 2 minutes before serving to give the sauce time to thicken.

#856 - Macaroni and Cheese Tuna Casserole

(by Shirley McNevich)

1 - 16oz. bag mixed frozen vegetables (broccoli, carrots and cauliflower)
1 - 14oz. box Kraft deluxe macaroni and cheese dinner
3/4 cup milk
1/4 cup Italian dressing
1 - 12oz. can white albacore tuna (drained)
1 cup shredded sharp cheddar cheese

Place a colander in your sink--dump the frozen vegetables from the bag into the colander--leave them there. Cook the macaroni dinner according to the package directions but don't add the cheese sauce. Pour the entire pot of cooked macaroni and its water over the top of the vegetables in the colander. Once drained, place the vegetables and macaroni back in the pot you cooked the macaroni in. Add the cheese sauce, milk, Italian dressing--mix well. Drain the tuna and flake it into the mixture, and add 1/2 cup of the shredded cheddar cheese--mix well. Spray a 2qt. casserole with Pam. Pour the entire macaroni/vegetable/cheese mixture into the casserole. Cover the casserole with foil. Bake at 375 degrees for 35 minutes. Remove from oven, uncover, sprinkle remaining 1/2 cup shredded cheddar cheese on top and return uncovered until cheese is melted.

#324 - Homemade Macaroni and Cheese

(by Shirley McNevich)

1 - 5oz. can evaporated milk
2 eggs, lightly beaten
2 TBSP butter or margarine, melted
1/4 tsp. ground red pepper
8oz. Velveeta cheese, cut up
1 cup shredded cheddar cheese
2 cups elbow macaroni, cooked and drained

Preheat oven to 350 degrees. Mix milk and eggs in large bowl. Add butter, red pepper, Velveeta and cheddar cheese. Stir in macaroni and mix lightly. Pour everyting into a 2 quart casserole. Bake 20 minutes or until heated.