Cook elbow macaroni as directed, in fairly salty
Boil macaroni.
Dice onion.
Cut olives/cheese/eggs (eggs in big chunks).
When macaroni is done, drain and rinse until mac is cool.
Add all ingredients at one at a time stirring in between.
Add mayo; stir--add mayo; stir.
Add salt and pepper to taste.
3x9 inch pan.
Cook macaroni until it is al dente
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
Cook macaroni per package directions.
Melt butter.
Stir in flour.
Add salt and pepper to taste.
Add milk and cook mixture until thickened slightly.
Add cheese.
Stir into milk mixture. Pour over cooked and drained macaroni.
Bake 30 minutes at 350\u00b0. The best macaroni and cheese you'll ever eat!
Cook macaroni as directed.
Melt margarine in a large saucepan.
Add onion and let saute for 3 minutes, using low heat. Do not let brown.
Add flour; blend well.
Add hot milk and cheese.
Stir until cheese melts.
Add cooked macaroni that has been well drained.
This makes 1 large or 2 (1 1/2-quart) casseroles.
This freezes well.
Combine the macaroni, tuna, pepper and tomato.
Mix together the mayonnaise, vinegar, mustard, salt, pepper and celery seeds, and stir into the macaroni mixture.
Chill.
Preheat oven to 350\u00b0.
Lightly grease a 1 1/2-quart casserole dish.
Cook macaroni or pasta in boiling water until tender, but firm to bite.
Drain and return to saucepan.
Stir in butter and egg.
In large bowl, combine mustard, salt and nutmeg with the tablespoon of boiling water.
Stir in milk, 2 1/2 cups cheese, onion and macaroni or pasta.
Pour macaroni mixture into casserole dish.
Top with remaining cheese and sprinkle with paprika.
Bake for 1 hour or until well browned top crust has formed.
Cook macaroni, Drain.
In sauce pan melt butter, stir in 4tbs flour, salt, pepper (until smooth) and add milk and cook (cook on low, milk will scald) while stirring until thickened and bubbly.
Stir in 2 cups of the cheese until melted.
Combine Macaroni and sauce in buttered casserole dish.
Sprinkle with remaining cheese and bake in oven for 25 minutes.
Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
Refrigerate for at least two hours before serving.
oo soft.).
Add the macaroni to the water and cook
Preheat oven to 350\u00b0.
Cook macaroni according to package directions.
Combine cheese, egg, milk, salt and pepper in a large bowl.
Mix well.
Stir in macaroni.
Spoon into buttered 9 x 13-inch baking dish.
Sprinkle with paprika.
Bake 45 to 60 minutes.
Serves 8 to 10.
Cook macaroni in large kettle in boiling salted water until al dente, pliable but not mushy. Drain well and return to pot. Add milk and butter and place over medium-low heat. When butter has melted, add cheese, a little at a time, until all have melted into a smooth sauce. Remove from heat and stir in egg. Season with salt and pepper. Pour into a 9 x 13-inch baking pan. Bake at 350\u00b0 for 30 to 40 minutes until edges begin to set and casserole is bubbly.
Cook macaroni according to package directions.
Drain.
In buttered casserole dish layer macaroni, cheese and butter.
Mix eggs, milk, salt and pepper.
Pour mixture over casserole.
Cook at 375\u00b0 for approximately 45 to 60 minutes.
Cook macaroni.
Grease 2 quart casserole.
Slice cheese. Layer macaroni, butter and cheese.
Sprinkle with flour, salt and pepper.
Repeat layer 3 to 4 times.
Top layer should consist of cheese, flour and butter.
Pour milk over top.
Bake at 350\u00b0 about 30 to 40 minutes.
Boil macaroni and once cooked pour into
In a large bowl, combine all ingredients EXCEPT cheese and macaroni.
Add cheese and mix well.
Add macaroni; stir until coated.
Transfer to greased 2-1/2 quart baking dish.
Top with bread crumbs (optional).
Sprinkle with paprika (if desired).
Bake at 350 degrees for 40 minutes OR until bubbly.
Place the macaroni, chicken stock, cream, salt and
Make a roux by melting butter in pan and adding flour. Stir constantly and cook until it is the color of caramel candy. It burns easily so stir stir stir!
Slowly and carefully add milk while stirring.
When milk starts to steam add cheese and seasonings and stir until melted and well combined.
Pour over cooked macaroni noodles and serve.