Creamy Mac and Cheese

Ingredients

  • 12 oz elbow macaroni pasta
  • Salt for pasta cooking water
  • 12 oz evaporated milk we used the Vitamin D one
  • 2 large eggs
  • 6 oz havarti cheese (2 cups grated)
  • 6 oz colby jack cheese (2 cups grated)
  • 3/4 tsp sea salt or to taste
  • 1/3 cup sour cream

Amish Macaroni Salad

Ingredients

  • 2 cups uncooked elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 2 cups creamy salad dressing (e.g. Miracle Whip)
  • 3 tablespoons prepared yellow mustard
  • 3/4 cup white sugar
  • 2 1/4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon celery seed

Cauliflower & Broccoli Carbonara

Ingredients

  • Kosher salt
  • 1 lb. Macaroni
  • 2 c. small broccoli florets
  • 2 c. small cauliflower florets
  • 2 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/4 c. heavy cream, at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 1 1/2 c. freshly grated Parmesan, plus more for garnish
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley, plus more for garnish

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  2. Meanwhile, in a separate bowl combine eggs and yolks, heavy cream, olive oil, and Parmesan. Mix well with a fork and season with salt and pepper.
  3. Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce.
  4. Garnish with parsley and pepper. Serve immediately.

Sloppy Joe Mac ‘n Cheese

Ingredients

  • Kosher salt
  • 1 lb. Macaroni
  • 1 lb. ground beef
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 tbsp. brown sugar
  • 2 c. crushed tomatoes
  • 2 tsp. Worcestershire sauce
  • 2 tsp. chili powder
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • 2 c. grated mozzarella, divided

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, brown beef, breaking up meat with a spoon. Season with salt and pepper, then drain fat. Add garlic and onions and cook until softened, 2 minutes, then add brown sugar, tomatoes, Worcestershire, and chili powder and simmer, 10 minutes.
  3. Drain pasta and add to skillet over low heat. Stir in parsley and half the mozzarella, then quickly toss together to evenly coat pasta. Top with remaining mozzarella and cover with lid to melt cheese.
  4. Garnish with parsley and serve immediately.

Tuscan Mac & Cheese

Ingredients

  • Kosher salt
  • 8 oz. Macaroni
  • 2 tbsp. butter
  • 3 tsp. minced garlic
  • 2 tbsp. all-purpose flour
  • 2 1/2 c. heavy cream (or half-and-half)
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1/2 c. shredded Italian blend cheese
  • 1 12-oz. jar roasted red peppers, drained and chopped
  • 1 c. packed baby spinach leaves
  • 1/3 c. diced mushrooms

Taco Bake Casserole

Ingredients

  • 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
  • 1 lb. ground beef
  • 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
  • 3/4 cup TACO BELL® Thick & Chunky Salsa

Directions

  1. Heat oven to 400°F.
  2. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
  3. Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dishsprayed with cooking spray; top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture. Cover.
  4. Bake 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

Chuck’s Favorite Mac and Cheese

Ingredients

  • 1 (8 ounce) package elbow macaroni
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 (12 ounce) container small curd cottage cheese
  • 1 (8 ounce) container sour cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
  2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
  3. Bake 30 to 35 minutes, or until top is golden