side.
Meanwhile cook the macaroni pasta until just al dente
Cook macaroni as directed.
Drain.
Spray baking dish with nonstick spray.
Mix hot macaroni with cheese and stir.
Add 1 egg (slightly beaten) and 2 large cans of evaporated milk and pour into baking dish.
Cut butter into small pats and place on top. Bake at 450\u00b0 for approximately 15 minutes only until set.
This will make a very creamy cheese macaroni after it sets for a few minutes.
alt, then stir in the macaroni. Cook until al dente, following
pray; set aside.
Cook macaroni in salted water as directed
Boil elbow macaroni in plenty of salted water
n a baking pan. Cook macaroni in a large saucepan of
Preheat oven to 350 degree F. In a large pot cook macaroni according to package directions; drain. Return to pot.
Add milk, melted butter, pepper, and salt. Stir in cheeses. Transfer to a greased 2-quart casserole.
Bake, uncovered, for 15 minutes. Carefully stir mixture.
Sprinkle with crushed crackers. Bake 5 minutes more or until crackers are browned and mixture is just heated through.
Let stand 10 minutes before serving.
n 1/2 the Parmesan cheese.
Preheat the broiler to
cup of the parmesan cheese until smooth and melted.
ater to a boil. Place macaroni in the saucepan and cook
Cook macaroni according to pkg. directions. Alternate layers of macaroni, cheddar and cottage cheese in greased 2 qt. baking dish, beginning with macaroni and ending with cheese. Melt the butter in saucepan. Stir in the flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly. Cook until sauce has thickened- about 2 minutes. Add salt and pepper. Pour sauce over macaroni and cheese. Mix bread crumbs with 2 Tbsp. butter. Sprinkle over macaroni and cheese. Bake at 375\u00b0 for 30-35 minutes.
Alternate layers of macaroni and Cheddar and cottage cheese in greased 2
Cook macaroni according to package directions until
heddar cheese. You may use your favorite(s).
Boil macaroni in
br>Add both boxes of macaroni (pasta only) into a casserole
Cook macaroni in boiling salted water until tender; drain. Melt butter in saucepan.
Blend in flour, salt and pepper.
Add milk; cook and stir until thick and bubbly.
Add grated sharp cheese, cream cheese, Velveeta cheese and Parmesan cheese.
Stir until melted and thoroughly blended.
Mix cheese sauce and cooked macaroni.
Pour into a 1 1/2-quart casserole.
Sprinkle grated sharp cheese on top.
Bake, uncovered, at 325\u00b0 until bubbly, approximately 25 to 30 minutes.
Grate cheese, Mix with next 8 ingredients.
Cook macaroni in salted water and drain.
Melt margarine in hot macaroni and mix with cheese mixture.
Pour into 3 quart casserole dish and bake for 30 minutes or until brown and bubbly around edges.\tBake at 350 degrees.
Cook and drain macaroni.
Mix cheese, macaroni, eggs and milk. Be sure to have enough cheese to cover the top well.
Bake in a 300\u00b0 oven about 30 minutes until cheese milk is well set.
Then broil at 400\u00b0 until lightly browned, if desired.
Cook and drain rigatoni.
Melt 2 tablespoons butter in large saucepan.
Add olives, tomato pieces, 1/4 cup parsley, salt and pepper.
Mix together and pour over the macaroni.
Toss lightly and place in a shallow 2-quart baking dish.
Mix cottage cheese, sour cream, milk and chili sauce together and pour over macaroni mixture.
Saute bread crumbs and walnuts in remaining butter until golden brown.
Sprinkle crumbs, nuts, the rest of the parsley and the Gouda cheese on the casserole.
Bake at 375\u00b0 for 30 minutes. Serves 8.
Cook macaroni 8 to 10 minutes.
Drain.
Add butter and stir in flour. Add onions and peppers. Beat eggs with milk real good. Add salt and pepper. Stir over heat until thickened.
Add cheese. Stir real good until well mixed, then add macaroni and mushrooms, drained.
Put in a casserole dish and bake 25 to 35 minutes at 350\u00b0.