Fall Family Favorite
The fall just makes me want to cook. I begin digging through old recipe books and recipe cards to find those things I haven't made in a while. I can't think of a better family favorite for fall meals than macaroni and cheese.
Making macaroni and cheese isn't hard. The cheese and eggs are a great protein substitute instead of a meat and can be a great food budget stretcher. Children can even help make this dish giving them some time with you in the kitchen while teaching them valuable skills. Learning to cook teaches not only the hand-on skills but also reading, math, science, and increases vocabulary as they learn cooking terms.
Cheezy Easy Macaroni
- 3 Tablespoons margarine
- 2 ¨ö cups macaroni
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (8 ounce) pkg. Cheddar cheese, shredded
- 4 cups milk
Preheat oven to 350¢ª. Place margarine in 9 x 13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish. Bake in preheated oven for 60 minutes. Do not stir while baking.
Easy Mac 'n' Cheese
- 1 cup macaroni
- ¨ö cup processed cheese sauce
- 2 frankfurters, sliced
- 1 teaspoon grated Parmesan cheese
- 1 pinch dried oregano
- 4 buttery round crackers, crushed
Preheat oven to 350¢ª. 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. Heat cheese sauce in microwave for 1 minute. In 8 x 8 inch baking dish, combine cooked pasta, cheese sauce, sliced frankfurters, Parmesan and oregano. Top with crumbled crackers and bake 10 minutes.
Philly Cheesesteak Skillet Meal
- 2 cups uncooked elbow macaroni
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 green bell peppers, seeded and chopped
- salt and pepper to taste
- 1 (8 ounce) package processed cheese food, cubed
- 1 (10.75) ounce can condensed cream of mushroom soup
- ¨ù cup milk, or as needed
Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
Place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper.
Stir in the cheese food, condensed soup and milk to make a thick sauce. Remove from the heat, and stir in the macaroni noodles. A one dish meal ready to serve!
Fun Tip: Macaroni pasta comes in a variety of fun shapes, color and sizes. Try using bowties, shells, rotini twists or colored pasta the next time macaroni and cheese is made at your home!
Classic Macaroni and Cheese
- 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
Preheat oven to 375¢ª. 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. 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. Bake, uncovered, for one hour, or until top is golden brown.
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