Patch - Circle of friends cookbook : 25 Macaroni & cheese recipes

2 T. butter 2 T. all-purpose flour 2-1/2 c. shredded sharp Cheddar cheese, divided 2 c. elbow macaroni, cooked Melt butter in a saucepan over low heat; stir in flour. elbow macaroni, cooked Melt butter in a saucepan over low heat; stir in flour.

Gradually add milk, stirring constantly. Add salt and pepper to taste. Cook over medium heat just until mixture starts to boil and thicken. Add 2-1/2 cups cheese; stir until melted and smooth. Mix in macaroni; transfer to a greased 2-quart casserole dish. Top with remaining cheese.

Bake, uncovered, at 350 degrees for 30 minutes, until bubbly. Serves 4 to 6.

7-1/4 oz. pkg. macaroni & cheese mix 2 eggs, beaten 16-oz. pkg. sliced pepperoni 1 c. shredded mozzarella cheese Prepare macaroni & cheese according to package directions. shredded mozzarella cheese Prepare macaroni & cheese according to package directions.

Remove from heat and cool slightly. Add eggs; mix well. Pour into a greased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 10 minutes. Spread with pizza sauce; layer with pepperoni and cheese on top. Return to oven until cheese melts, about 10 minutes.

Makes 6 to 8 servings.

16-oz. pkg. ditalini pasta, cooked and divided salt and pepper to taste 2 16-oz. pkgs. cans whole tomatoes, drained, crushed and divided Layer half of the pasta in a lightly greased 13"x9" baking pan; sprinkle with salt and pepper. cans whole tomatoes, drained, crushed and divided Layer half of the pasta in a lightly greased 13"x9" baking pan; sprinkle with salt and pepper.

Layer with half of the cheese and half of the tomatoes. Repeat layers; cover with aluminum foil. Bake at 350 degrees for about 45 minutes, stirring halfway through. Serves 6 to 8.

2 c. cooked chicken, diced 2 c. milk 2 10-3/4 oz. cans cream of mushroom soup 2 onions, diced 8-oz. pkg. pasteurized process cheese spread, diced Mix uncooked macaroni and remaining ingredients together. pasteurized process cheese spread, diced Mix uncooked macaroni and remaining ingredients together.

Spoon into a greased 13"x9" baking pan. Refrigerate for 8 hours to overnight. Bake, covered, at 350 degrees for one hour, until heated through. Serves 6 to 8.

1 onion, chopped 1 clove garlic, chopped 1 T. can tomato soup 3/4 c. water 1/2 c. milk 16-oz. pkg. pasteurized process cheese spread, cubed 8-oz. pkg. elbow macaroni, cooked In a large saucepan over medium heat, saut onion and garlic in butter until translucent. elbow macaroni, cooked In a large saucepan over medium heat, saut onion and garlic in butter until translucent.

Add soup, water, milk and cheese. Cook, stirring occasionally, until well blended. Mix in macaroni; spoon into a greased 13"x9" baking pan. Bake, uncovered, at 325 degrees for 45 minutes. Serves 6 to 8. can cream of mushroom soup 1 c. milk 3 c. elbow macaroni, cooked 3 c. shredded Cheddar cheese 1 c. salsa 1 c. tortilla chips, coarsely crushed In a large bowl, combine soup and milk. tortilla chips, coarsely crushed In a large bowl, combine soup and milk.

Stir in macaroni, cheese and salsa. Spoon into a greased 3-quart casserole dish. Bake, uncovered, at 400 degrees for 20 minutes. Stir; sprinkle with crushed tortilla chips. Bake an additional 5 minutes, or until bubbly.