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Category: Rice, Pasta, & Grits
Prep Time: Cook Time: Total Time:
2 cups uncooked macaroni
16-ozs. Velveeta cheese, cubed
1/2 cup milk or cream
1 stick butter
Boil the macaroni according to directions. While cooking, in a saucepan make the cheese sauce with the Velveeta, milk, and butter. Stir it all together over medium-low heat until it is well-blended and the cheese is completely melted. Keep warm until the pasta is ready. Drain pasta. Pour cheese sauce over it and stir to thoroughly coat. Makes 6 – 8 servings.
Alternatives and Variations:
Use different cheeses, shredded or soft cheese such as cream cheese or Ricotta. Cook on very low heat if using greasy cheeses such as cheddar or longhorn. As long as there are about 2 cups of cheese it’s all good.
Remember stringy cheeses don’t do very well in this.
Adding Meats:
• Chop a package of franks and add to the Mac & Cheese. You can either cook the franks alone or add to Mac & Cheese and bake until they’re warmed through.
• Chopped bacon – Fry about 4 slices of bacon until done but not burnt. Cut into bite-sized pieces and stir into the Mac & Cheese after it’s done. I do not use the drippings as it becomes far too greasy.
• Scramble and brown a pound of bulk sausage, any style, with a half of an onion, chopped, and add to the Mac & Cheese. Maple sausage is particularly unique and very good.
• Add 1 or 2 cooked and cubed chicken breasts to the cooked Mac & Cheese. Add a small jar of pimentos as well and it tastes a lot like Grandmother’s Chicken Tetrazzini casserole she used to take to church socials.
• A good way to use up the leftover holiday turkey or ham… just cube about 2 cups of the cooked meat, add to the Mac & Cheese, and it’s very good.
• Meatballs… Yep! Just like spaghetti, or any other pasta for that matter, it’s really good with Italian seasoned meatballs. Just heat them, whether using home made or frozen they’ll have to be cooked first, then stir into the Mac & Cheese and serve it up.
• Hard-boiled eggs – 4 – 6, cooked, peeled, and diced hard-boiled eggs go great in Mac & Cheese. It’s got the added protein of “meat” but is much lighter and even works well for a brunch.
• Tuna fish… drain the can (or cans) of tuna and stir into Mac & Cheese. Heat to warm. Gramma calls this “Tuna Surprise” you know?
• Little Smokies… Heat them and stir them into your Mac & Cheese. Very good. Works as well with kielbasa slices or even hot links if your family likes spices.
• Chili!!! Oh yeah, we call this chilil-mac or something a little more creative, but it’s plain old Mac & Cheese with 1 or 2 cups of cooked chili stirred into it, and maybe a little onion.
Recipe Source: Twyla Sorrells
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Macaroni and Cheese (with variations)
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Category: Rice, Pasta, & Grits
Prep Time: Cook Time: Total Time:
2 cups uncooked macaroni
16-ozs. Velveeta cheese, cubed
1/2 cup milk or cream
1 stick butter
Boil the macaroni according to directions. While cooking, in a saucepan make the cheese sauce with the Velveeta, milk, and butter. Stir it all together over medium-low heat until it is well-blended and the cheese is completely melted. Keep warm until the pasta is ready. Drain pasta. Pour cheese sauce over it and stir to thoroughly coat. Makes 6 – 8 servings.
Alternatives and Variations:
Use different cheeses, shredded or soft cheese such as cream cheese or Ricotta. Cook on very low heat if using greasy cheeses such as cheddar or longhorn. As long as there are about 2 cups of cheese it’s all good.
Remember stringy cheeses don’t do very well in this.
Adding Meats:
• Chop a package of franks and add to the Mac & Cheese. You can either cook the franks alone or add to Mac & Cheese and bake until they’re warmed through.
• Chopped bacon – Fry about 4 slices of bacon until done but not burnt. Cut into bite-sized pieces and stir into the Mac & Cheese after it’s done. I do not use the drippings as it becomes far too greasy.
• Scramble and brown a pound of bulk sausage, any style, with a half of an onion, chopped, and add to the Mac & Cheese. Maple sausage is particularly unique and very good.
• Add 1 or 2 cooked and cubed chicken breasts to the cooked Mac & Cheese. Add a small jar of pimentos as well and it tastes a lot like Grandmother’s Chicken Tetrazzini casserole she used to take to church socials.
• A good way to use up the leftover holiday turkey or ham… just cube about 2 cups of the cooked meat, add to the Mac & Cheese, and it’s very good.
• Meatballs… Yep! Just like spaghetti, or any other pasta for that matter, it’s really good with Italian seasoned meatballs. Just heat them, whether using home made or frozen they’ll have to be cooked first, then stir into the Mac & Cheese and serve it up.
• Hard-boiled eggs – 4 – 6, cooked, peeled, and diced hard-boiled eggs go great in Mac & Cheese. It’s got the added protein of “meat” but is much lighter and even works well for a brunch.
• Tuna fish… drain the can (or cans) of tuna and stir into Mac & Cheese. Heat to warm. Gramma calls this “Tuna Surprise” you know?
• Little Smokies… Heat them and stir them into your Mac & Cheese. Very good. Works as well with kielbasa slices or even hot links if your family likes spices.
• Chili!!! Oh yeah, we call this chilil-mac or something a little more creative, but it’s plain old Mac & Cheese with 1 or 2 cups of cooked chili stirred into it, and maybe a little onion.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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