Mac and Cheese 

Macaroni and cheese is one of the all-time favorite comfort foods.  One of the beauties of macaroni and cheese is that you can add your own favorite touches to the basic recipe to make it special.  There are any number of foods that can be added to mac and cheese including cooked ground beef, baked ham chunks, crabmeat, shrimp, lobster meat, sliced hotdogs, mixed vegetables, etc. 

Macaroni and cheese can be served as a side dish or it can be the main entrée for your meal.  Here are a few recipes for macaroni and cheese prepared in various ways. 

Quick, easy macaroni and cheese 

  • 1 cup elbow macaroni
  • 1 cup milk 
  • 2 Tbsp butter or margarine
  • salt to taste 
  • 2 Tbsp flour
  • 1 cup diced sharp cheddar cheese 

Cook macaroni according to package directions, drain and set aside.  In saucepan add butter or margarine to milk and heat over low heat.  When mixture is hot pour the milk and butter mixture into a blender and add the flour and cheese.  Blend on low for 30 seconds.  Pour the cheese sauce over the drained macaroni and stir to mix. 

Crockpot macaroni and cheese 

  • 8 oz elbow macaroni
  • 1-pound cheddar cheese, diced 
  • 1 cup evaporated milk
  • 1 cup whole milk 
  • 1 small onion, chopped
  • 2 Tbsp butter or margarine 
  • Salt and pepper to taste 

Cook macaroni as directed on package, drain and then put macaroni into crockpot which has been sprayed with cooking spray such as Pam.  Add the other ingredients and stir well.  Cook on high for 3 hours. 

Baked macaroni and cheese 

  • 8 oz elbow macaroni
  • 1 can cream of mushroom soup 
  • 1 small can chopped pimientos
  • 1 pound grated sharp cheddar cheese 
  • 1 cup chopped onion
  • 1 green pepper, chopped 
  • 1 cup milk
  • 1 cup mayonnaise 

Cook macaroni according to package directions, drain.  Mix all other ingredients together with the cooked, drained macaroni. Heat oven to 350 degrees.   Pour macaroni and cheese mixture into greased baking dish and bake for 30 minutes or until the mixture is bubbly. 

Macaroni and cheese pie 

For this recipe you will need a 9-inch pie pan. 

For the crust: 

  • 1 ¼ cups all-purpose flour, sifted
  • ¼ teas salt 
  • ½ cup butter or margarine
  • ½ cup creamed cottage cheese 
  • 1 teas butter or margarine, softened 

Stir the flour and salt together and then cut in the ½ cup of butter or margarine.  You want this mixture to resemble coarse crumbs.  Now stir in cottage cheese.  Mix these ingredients together with your hands to form a ball.  Wrap this ball in wax paper and chill for 30 minutes.  Remove from refrigerator and roll crust out between 2 pieces of wax paper until it forms a crust the size for your pie pan.  Place crust in pie pan and spread with the 1 teaspoon of softened butter or margarine. 

For the filling 

  • 8 oz elbow macaroni
  • ¼ cup butter or margarine 
  • 1 Tbsp flour
  • 1 1/2 cups milk 
  • 1/2 teas
  • salt pepper to taste 
  • 3 oz cream cheese, softened
  • 9 oz shredded cheddar cheese 
  • 1 Tbsp chopped parsley
  • ½ cup salsa 

Prepare macaroni according to directions on package, drain. Heat oven to 400 degrees, In saucepan melt butter or margarine on low heat, stir in flour and continue stirring until smooth.  Slowly add the milk and cook stirring constantly until mixture thickens.  This will take about 5 minutes.  Add parsley, pimento, salt and pepper Remove mixture from stove.  Add cream cheese and stir until melted.  Keep ½ cup of the cheddar cheese on the side.  Then layer half the macaroni, half the cheddar cheese, and half the cream cheese sauce into the prepared pie crust.  Repeat the layers. Sprinkle the reserved cheese over the top of the pie. Bake for 30 minutes to 35 minutes. Spoon the salsa over the top of the pie during the last 5 minutes of baking.  Let pie stand for 10 minutes before serving.