Cook macaroni according to package directions.
Drain and rinse well with cold water.
In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
Add macaroni and mix well.
Refrigerate until serving.
Cook macaroni and drain.
Brown hamburger and drain off grease.
In buttered casserole, make layers of macaroni, hamburger, tomatoes, celery, onion and cheese.
Repeat layers and top with bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Cook macaroni in salted water for 7 minutes; drain.
Place macaroni in 1 1/2-quart baking dish.
Then cut cheese in small cubes.
Mix in macaroni; stir well with 1/2 cup ketchup.
Pour milk to slightly cover macaroni.
Place a few slice of cheese and 2 tablespoons of ketchup.
Bake in 350\u00b0 preheated oven until done to specifications.
Makes 4 servings.
Can increase.
Cook (boil) macaroni; drain.
Add the butter; melt thoroughly. In casserole dish, layer macaroni and cheese.
Beat eggs, milk, salt and pepper all together; pour mixture over macaroni and cheese.
Sprinkle paprika over it.
Put in oven for 45 minutes at 350\u00b0.
Cook macaroni; make white sauce with cornstarch and milk.
Mix cooked macaroni, cheese, ham, tomatoes and juice together.
Pour white sauce over top.
Fold in.
Top with crushed Ritz crackers. Bake at 350\u00b0 for 45 minutes.
Preheat oven to 400\u00b0.
Bring water to a boil.
Add salt and macaroni; cook 10 minutes.
Drain.
Make a layer of macaroni in a baking dish.
Make a layer of cheese.
Repeat layers.
Beat eggs. Add milk, salt and pepper.
Pour over macaroni and cheese layers. Cut butter up in pieces and dot top.
Bake for 40 minutes.
Boil the macaroni as directed, then drain.
While the macaroni is boiling, mix the other ingredients well.
Combine macaroni with the dressing and chill for several hours.
Enjoy!
Cook macaroni and drain.
Rinse in cold water to cool quickly. Combine all other ingredients in macaroni and mix well.
Keep in refrigerator.
Prepare macaroni according to package directions.
Drain.
In medium size kettle, cook celery and onion in butter until tender. Do not brown.
Add soup, milk, pimentos and seasoning.
Stir and cook until smooth.
Combine chicken and macaroni with sauce.
Pour into a 3-quart casserole dish, then top with cheese.
Cover and bake in a 350\u00b0 oven for 30 minutes.
Makes 6 to 8 servings.
Cook macaroni according to box directions.
Rinse with cold water until cooled.
Add vegetables.
Toss with dressing.
Chill.
Cook macaroni until done.
Rinse and drain well.
Add onion, pepper and tuna; mix well with salad dressing.
(Use more salad dressing, if needed.)
Sprinkle with paprika.
Keep in refrigerator.
Cook macaroni in boiling salted water.
Shred the cheese.
Put minced onion and butter in top of a double boiler.
When butter has melted, stir in the flour, mustard, salt and pepper.
Slowly stir in the milk and 3/4 of cheese until the cheese has melted.
Cook macaroni according to package directions, drain and set aside.
Wipe hops with damp paper towel, trim excess fat.
Place on rack in broiler pan, broil on both sides until nicely browned.
In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.
Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
Add cooked macaroni to tomato mixture, mix well.
Arrange chops on top.
Bake covered 40 minutes or until chops are tender.
Cook macaroni according to directions and drain.
Meanwhile brown meat and onions in oil, then add the tomatoes, spices, and mushrooms and cook for 45 minutes.
Mix the meat sauce and macaroni and pour into a greased bowl; top with grated cheese. Bake at 350\u00b0 for 30 min.
Cook macaroni according to package directions.
Drain; combine eggs and milk in a large bowl.
Stir in margarine, cheese and seasoning.
Spoon mixture into 2-quart casserole dish.
Dot with margarine.
Bake at 325\u00b0 for 40 to 60 minutes.
Cook macaroni until tender.
Drain.
Cool 10 minutes.
Combine pickle relish, ham and pimentos.
Cool completely and stir in mayonnaise.
Mix vinegar, Eagle Brand milk, sugar, mayonnaise, salt and pepper.
Add this mixture to chopped vegetables and then add to cooled, drained macaroni.
(Will be real thin at first.)
Let set overnight or 4 hours.
Chop onion and fry in olive oil until lightly browned.
Add tomato sauce, water, bay leaves and salt and pepper.
Bring to a boil and simmer 10 minutes.
Bring water to a boil in 2-quart saucepan for macaroni; cook until tender.
Drain and rinse, then add to sauce mixture.
Cook peas until tender and drain.
Add to mixture.
Serve in large bowl and sprinkle top with Parmesan cheese.
Makes 4 to 6 servings.
f using the \"crusty\" baked macaroni and cheese option in Step