1 1/2 cup of shredded cheddar cheese
1/2 cup of mayonnaise
1 cup of milk
1 can of cream of onion soup
2 tablespoons of  margarine
3 cups of  diced broccoli, cooked to crisp tender
2 medium tomatoes, chopped
1/2 pound of cooked elbow macaroni
1/2 cup of  seasoned bread crumbs
1/4 cup of Parmesan cheese

Combine cheese, mayo, milk and soup. Mix well. Add to macaroni. Blend thoroughly and add tomatoes and broccoli. Mix gently. Pour into greased 2 1/2 quart baking dish. Melt 2 tablespoons margarine over low heat and stir in crumbs and Parmesan cheese. Sprinkle over top of dish. Bake at 350ºF.  for 35 to 45 minutes. Serves 6.

Tags: Vegetable Macaroni

One 7 1/4 ounce package of macaroni and cheese dinner
1 cup of salad dressing
1/4 cup of chopped onion
2 cups of shredded lettuce
1 1/2 cup of chopped tomatoes
1 cup of frozen peas, thawed and drained
4 bacon slices, crisp and crumbled
1 tablespoon of  mustard

Prepare dinner as directed on package. Combine salad dressing, onions, and mustard; mix well. Add to macaroni dinner and mix lightly. In 8 x 12 baking dish layer half of dinner mixture, lettuce, tomatoes, and peas. Cover with remaining dinner mixture. Press mixture to edges to seal. Cover and refrigerate several hours or overnight. Top with crumbled bacon just before serving.

Tags: Five Layer Macaroni

Microwave Macaroni and Cheese

Ingredients

1 8oz. box of elbow macaroni, cooked
and drained

1/4 cup butter

2 cups sharp cheddar cheese, grated

1 large egg

1 5oz. can evaporated milk

1 tsp. ground mustard

Directions

Prepare macaroni by directions on box and
drain well.  Use a covered casserole dish
and place butter in bottom of dish.  Pour
macaroni over butter and stir to melt butter.
In a small bowl beat egg well, add mustard
and mix.  Pour egg mixture and evaporated
milk into macaroni.  Add cheese to macaroni
and stir until evenly distributed.  Cover and
microwave on high for 12 minutes.  Stir at
about halfway through microwave time.
Ready to serve.

Having the correct quality cookware will make your cooking life easier

Tags: cheese, Microwave Macaroni

Ingredients : 

Macaroni Pasta    2 Cups
Tomatoes large    2 Nos
Onion medium size 1 No
Ginger paste      1 Tsp.
Potato Large      1 No
Coriander Powder  2 Tsp.
Chilli Powder     1 Tsp.
Tumeric           1/2 Tsp.
Salt              Acc to taste
Garam Masala Pwd  1 Tsp.
Cilantro Fresh    For Garnishing
Water             10 Cups
Cheese            As Sprinkle 

Seasoning :

Mustard seeds     1 Tsp.
Cumin seeds       1 Tsp.
Oil               2 Tsp.

Method :

Cut all the Vegetables lengthwise. Rapid boil the water, add Pasta & cook till aldente.

Reserve 1/2 Cup of water,drain & run cold water over to stop cooking.

Heat oil & do the seasoning .Add Onions fry till translucent.

Add ginger paste ,potatoes ,salt,tumeric & cover to
cook for few minutes.

Mix in tomatoes ,cook till juice wilts from tomatoes.
Add the reserved pasta water if necessary.

Add coriander ,chilli powder & cook till potatoes are done.

Mix in macaroni pasta & adjust the seasoning.
Garnish with fresh coriander leaves & serve with cheese Sprinkle.

Tags: Macaroni Indian Style Recipe

1 medium bunch of Swiss chard
2 tablespoons of  butter
1 tablespoon of  olive virgin oil
1 medium onion, chopped
1 large clove of garlic, minced
2 tablespoon o f lemon juice
One 16 ounce can of Roma tomatoes, chopped, partially drained
1/2 pound of spinach or regular fettuccine, (or other shape pasta)
1/2 pound of Farmer’s cheese
1/4 cup of shredded Romano cheese
3/4 cup of  blue cheese

Preheat oven to 350ºF. Chop chard including 1-2 inch of white ribs. Steam until just wilted, toss with 2 tablespoons lemon juice and two of olive oil. Melt butter in sauté pan, cook onion until soft. Add garlic and tomatoes, set aside, keep warm. Cook pasta al dente, drain, refresh with cold water, drain. In 2-quart buttered casserole, layer 1/2 pasta, 1/2 tomato sauce, 1/2 cheeses. Repeat, ending with Romano cheese on top. Bake 35-40 minutes. Rest 5 minutes before serving.

Tags: Valtellina Macaroni with Cheese

One 7 1/4 ounce package of macaroni and cheese
2 eggs
1 can of pizza sauce
1 small can of  sliced mushrooms
Browned Italian sausage
1 1/2 cup of  shredded Mozzarella cheese

Prepare macaroni and cheese as directed on package. Add eggs, mix well. Spread into well greased 12 inch pizza pan or 9 x 13 baking pan. Bake at 375ºF. for 10 minutes. When this is done baking, remove and spoon pizza sauce over macaroni and cheese mixture. Top with meat, mushrooms and cheese. Continue baking 10 minutes until gold and bubbly.

Tags: Macaroni & Cheese Pizza

INGREDIENTS (Nutrition)

• 1 (16 ounce) package macaroni
• 1 pound sharp Cheddar cheese, sliced
• 1 tablespoon butter
• salt and pepper to taste
• 1 (12 fluid ounce) can evaporated milk

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
3. Bake, uncovered, for one hour, or until top is golden brown.

Tags: Classic Macaroni and Cheese

Fried Macaroni and Cheese Balls

Frying macaroni and cheese is the best way, in my opinion, to use leftover macaroni and cheese.  These tasty treats are wonderful served with a marinara sauce, horseradish mustard, or even ketchup.

Ingredients

leftover macaroni and cheese

dry bread crumbs

eggs, beaten

vegetable oil for frying

Directions

Shape leftover macaroni and cheese into 1 and 1/2 inch balls.  Roll in dry bread crumbs.  Dip in beaten eggs and roll in bread crumbs a second time.

Fill a heavy duty saucepan with approximately 2 inches of vegetable oil.  You want to make sure he oil is deep enough to completely cover your macaroni and cheese balls while frying.  You should also make sure your saucepan is deep enough for the oil rising a bit when you place the mac & cheese balls in the hot oil.

Heat the oil until a 1 inch cube of bread browns in 40 seconds  Slowly immerse 2 to 3 macaroni and cheese balls into the oil.  This number of balls will not lower the temperature of the oil drastically.  It will take approximately one minute to brown your macaroni cheese balls.

Once brown, remove the cooked balls from the oil and drain on paper towels.  Serve while still warm.

These macaroni and cheese balls are not at all greasy because they are fried in hot enough oil to seal the outside immediately and not let the oil soak into the center. Oil that is not hot enough will produce greasy balls that fall apart and that really aren’t fit for eating.

Tags: Cheese Balls, Fried Macaroni

7 ounces of  uncooked macaroni (about 2 c.)
1 medium green pepper, chopped
4 green onions, sliced
2 tablespoons of vegetable oil
One 16 ounce can of whole tomatoes
One 8 ounce can of  tomato sauce
1/4 teaspoon of pepper
3 cups of shredded process American cheese

Heat oven to 350ºF. Cook macaroni as directed. Pour hot macaroni into un-greased 2-quart casserole. Cook and stir green pepper and onions in oil. Stir in tomatoes with liquid, tomato sauce, and pepper. Break up tomatoes with fork. Heat until tomatoes are hot, pour on macaroni. Stir cheese into macaroni mixture. Bake uncovered 30 minutes. Sprinkle with Parmesan cheese.

Tags: Tomato & Cheese Macaroni

2 cans of tuna, drained
1 small box of  macaroni
4 boiled eggs, chopped
Pickles Mayonnaise

Boil macaroni until done. Mix all ingredients together. Season to your taste.

Tags: Macaroni Salad