Archive for the ‘Pasta – Mac & Cheese’ Category
Quick Tuna Bake
August 7, 2021 Lee
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Quick Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 142.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 box mac and cheese dinner
  • 3 tablespoons butter, softened
  • 1 cup tomatoes, diced
  • ½ cup milk
  • 2 tablespoons onion, minced
  • 1 egg, lightly beaten
  • 1 can tuna, drained, average size can, up to you
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • dash black pepper
  • 2 tablespoons cornflakes , crushed

Instructions
 

  • Cook macaroni according to package instructions, drain, then mix in the cheese packet from the box and the 3 tablespoons of butter.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • Add remaining ingredients except the crumbs, to the macaroni and mix together.
  • Pour mixture into the prepared casserole, sprinkle with the cornflake crumbs.
  • Bake for 35 minutes or until heated through.
  • Serve and enjoy.

Notes

I will say low cost as you can use 3 cups of of your homemade mac & cheese in this recipe instead of the much higher cost of the boxed (imported) version. You could even use 3 cups of leftover mac & cheese from another meal. 
 
* Best Value $1 or Less per Serving,LEFTOVERS,Pasta - Mac & Cheese
Hurry-up Macaroni & Cheese
July 26, 2021 Lee
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Hurry-up Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. I looked on Lazada for canned mac & cheese, the main ingredient in this recipe, and oddly enough, it is carried! Tesco brand as well.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 2 cans macaroni and cheese , (about 400 g / 14 oz each)
  • ¼ cup black olives, sliced
  • ¼ cup onion, finely diced
  • 2 teaspoons Worcestershire sauce
  • 1 medium tomato, sliced
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • In a mixing bowl, mix together the macaroni and cheese, olives, onion, and Worcestershire sauce.
  • Pour mixture into the prepared casserole.
  • Arrange tomato slices on top and sprinkle with cheese.
  • Bake for 25-30 minutes or until bubbly.
  • Serve and enjoy.

Notes

Fair cost per serving.
Variant: 1. I think 3½ - 4 cups leftover regular mac & cheese would work well in this recipe and would reduce the cost per serving as well.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Macaroni & Cheese Puff
July 26, 2021 Lee
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Macaroni & Cheese Puff

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup dry macaroni
  • 1½ cups milk, scalded
  • 1 cup soft breadcrumbs
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 225 g)
  • 3 egg yolks, beaten
  • ¼ cup pimento, diced
  • 3 tablespoons butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon onion, grated
  • ½ teaspoon salt
  • 3 egg whites
  • ¼ teaspoon cream of tartar

Instructions
 

  • Cook the macaroni in a pot of salted boiling water until just tender, drain.
  • Put the bread crumbs in a mixing bowl, pour the scalded milk over the bread, then add 1½ cups of the cheese, reserving the other ½ cup for the topping. Cover the bowl and let stand until the cheese is melted.
  • Once the cheese is melted, add the drained macaroni, egg yolks, pimento, melted butter, parsley, onion, and salt. Mix together.
  • Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan.
  • In another mixing bowl, use an electric mixer and beat the egg whites and cream of tartar until stiff peaks form.
  • Fold whites into the macaroni mixture.
  • Pour mixture into the baking pan and spread out evenly.
  • Bake for 50 minutes or until set.
  • Top with the reserved ½ cup of cheese, return to the oven for a few minutes or until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Olive Macaroni Cheese Bake
July 26, 2021 Lee
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Olive Macaroni Cheese Bake

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 cup dry macaroni
  • 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
  • ⅓ cup milk
  • ½ cup stuffed green olives, sliced
  • black pepper, as desired
  • ¼ cup dry bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • In a mixing bowl, add the drained macaroni, cheese, milk, olives, and black pepper as desired. Mix together.
  • Pour into the prepared casserole and spread out evenly.
  • In a small bowl, mix together the bread crumbs and melted butter, sprinkle on top of casserole.
  • Bake for 20-25 or until crumbs are browned.
  • Serve and enjoy.

Notes

I will say Fair cost per serving based on the cheese used as well as the olives.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Best-ever Macaroni & Cheese
July 25, 2021 Lee
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Best-ever Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups dry macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
  • tomato slices, as needed
  • paprika, as desired

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender. Drain.
  • In a large saucepan, melt the butter, then whisk in the flour until smooth.
  • Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
  • Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
  • Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
  • Place the drained macaroni in the pan and spread out evenly.
  • Pour cheese sauce evenly over the top.
  • Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
  • Top with remaining cheese.
  • Bake for 30 minutes or until hot and bubbly.
  • Sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Salmon Macaroni
July 25, 2021 Lee
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Salmon Macaroni

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 cup dry macaroni
  • ¼ cup butter, (½ stick / ¼ block)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • 1¾ cups milk
  • 1½ cups cottage cheese, Shortcut
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
  • 2 eggs, beaten
  • ½ cup dry breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
  • In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
  • Stir in the cottage cheese, shredded cheese, and salmon.
  • Pour sauce and eggs into the macaroni and stir to combine.
  • Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
  • Preheat your oven to 180° C (350° F).
  • In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
  • Bake for 30-40 minutes or until set in the center.
  • Serve and enjoy.

Notes

High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.   
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,CASSEROLES,FISH - ALL,Fish - Salmon,PASTA,Pasta - Mac & Cheese
Sausage Macaroni & Cheese
July 7, 2021 Lee
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Sausage Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 11.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 cup onion, diced
  • ¾ cup dry macaroni
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup milk
  • 3 eggs, lightly beaten
  • 2 cups sharp Cheddar cheese, shredded
  • ½ cup corn flakes, crushed
  • 1 tablespoon butter, melted

Instructions
 

  • Cook the sausage and onion in a large non stick pan, break up sausage with the spatula. Cook until lightly browned, drain excess fat.
  • Add the cooked sausage to an ungreased 8x8 inch baking pan.
  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Place cooked macaroni on top of sausage.
  • In a saucepan on low heat, mix together soup and milk, heat until hot.
  • When soup mixture is hot, scoop out a small amount and add to the lightly beaten eggs in a small mixing bowl, and mix together. Then pour the egg mixture back into the soup mixture.
  • Stir cheese into the soup mixture, stirring until the cheese is melted.
  • Pour mixture all over the macaroni.
  • Preheat your oven to 180° C (350° F).
  • In a small bowl, mix together the crushed corn flakes and butter.
  • Sprinkle crumb mixture along the edge of the pan.
  • Bake for 40-45 minutes.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving, use the shortcuts for greater savings.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Celery Soup.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,Pasta - Mac & Cheese
Macaroni & Cheese
June 4, 2021 Lee
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Macaroni & Cheese

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 148.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This is an excellent mac and cheese, highly recommended! I made the version with mushroom soup, milk, Cheddar, and potato chips on 29 May 2023, family and I loved this! Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Casserole (1½ quart)
  • Oven

Ingredients
  

  • 1½ cups dry macaroni
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup Liquid Option
  • 1 teaspoon prepared yellow mustard
  • ¼ teaspoon black pepper
  • 2 cups Cheese Option, shredded, divided, (8 oz / 226 g)
  • Topper Option

OPTIONS

    Soup - Use 1 Item

    • condensed cream of mushroom soup, Shortcut
    • condensed cream of onion soup
    • condensed cream of celery soup, Shortcut
    • condensed Cheddar cheese soup, Shortcut

    Liquid - Use 1 Item

    • milk
    • water
    • evaporated milk
    • tomato juice

    Cheese - Use 1 Item

    • Cheddar cheese
    • American cheese
    • Swiss cheese
    • Monterey Jack cheese

    Topper - Use 1 Item

    • 1 cup French fried onions, Shortcut
    • 1 cup potato chips, coarsely crushed, (85 g bag for Thailand)
    • ¼ cup breadcrumbs, mixed with 1 tablespoon melted butter
    • 1 medium tomato, sliced

    Instructions
     

    • Heat a pot of salted water to a boil, add macaroni and cook until just nearly tender. Drain.
    • While the macaroni is cooking, to a 1½ quart casserole, add the Soup and Liquid Options as well as the mustard and black pepper, and mix together.
    • Preheat your oven to 180° C (350° F).
    • Add the drained macaroni and 1½ cups of Cheese Option to the casserole and mix in.
    • Bake for 25 minutes or until hot, remove and stir. Top with remaining ½ cup Cheese Option and the Topper Option.
    • Bake for additional 5-10 minutes or until the cheese melts.
    • Serve as a side with any main dish, enjoy.

    Notes

    Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, French Fried Onions. 
    #1 Go-To Recipes,Pasta - Mac & Cheese,SIDES
    Roasted Garlic Mac & Cheese
    July 27, 2020 Lee
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    Roasted Garlic Mac & Cheese

    Adapted from a recipe card in "Cooking with Beer".
    For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
    Print Recipe
    Prep Time 1 hour
    Cook Time 50 minutes
    Total Time 1 hour 50 minutes
    Course Side
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 1 head fresh garlic
    • 1 tablspoon olive oil
    • 6 tablespoons butter, divided
    • 1 1/2 teaspoons salt, divided
    • 1 cup panko breadcrumbs
    • 1/4 cup all purpose flour
    • 1/2 teaspoon black pepper
    • 2 cups milk
    • 3/4 cup Irish stout
    • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
    • 500 grams cellentani pasta, corkscrew macaroni or elbow macaroni, (1 lb)

    Instructions
     

    • Preheat your oven to 190° C (375° F). Grease a 4 quart shallow baking dish with butter.
    • Place garlic on a 10 inch piece of foil, drizzle with the oil and crimp the foil closed.
    • Place on a baking sheet and bake for 30 minutes or until tender. Allow the garlic to cool for 15 minutes. Cut the head in half and squeeze out the cloves into a small bowl. Mash into a smooth paste.
    • While the garlic is roasting, cook the pasta in a pot of boiling salted water until just tender, then drained and cooled under running water to stop the cooking process. Place the drained pasta in a large mixing bowl.
    • Microwave 2 tablespoons of butter in a medium bowl until melted, stir in 1/4 teaspoon salt until the salt is dissolved. Stir in the panko until well blended. Set aside.
    • Add remaining 4 tablespoons of butter to a medium saucepan and melt. Add the flour, stir, and cook until light brown in color.
    • Stir in the garlic paste, remaining 1 teaspoon of salt and the black pepper. Remove from heat.
    • Whisk the cheese into the saucepan, 1/2 cup at a time, until melted and smooth.
    • Pour the cheese sauce into the large bowl with the pasta, stir to mix together.
    • Transfer the pasta to the prepared baking dish and spread out evenly. Sprinkle evenly with the panko mixture.
    • Bake 40 minutes or until bubbly and topping is golden brown. Let stand 10 minutes.
    • Serve as a side with any main dish. Enjoy.

    Notes

    Low cost per serving.
    * Best Value $1 or Less per Serving,Pasta - Mac & Cheese,SIDES
    Jon’s Mac & Cheese
    March 9, 2020 Lee
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    Jon's Mac & Cheese

    This recipe comes from my brother in law, Jon, and I must say, this is excellent Mac & Cheese and one of my favorites! And only 5 ingredients.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Main Dish
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 500 grams dry elbow macaroni, (1 lb / 16 oz)
    • 8 cups Cheddar cheese, shredded, divided, (about 1 kilo / 2 lbs / 32 oz)
    • 1 1/2 cups whipping cream
    • 4 eggs
    • 1/2 cup butter, (1/2 block / 1 stick)

    Instructions
     

    • Preheat your oven to 180 C (350 F). Grease a pyrex 9x13 baking dish with butter.
    • Heat a pot of salted water to boiling then add the macaroni and cook until just tender.
    • While the pasta is cooking, add the whipping cream and eggs to a mixing bowl and mix with a whisk.
    • When the pasta is just tender, pour into a colander to drain then add the butter to the pot and put back on heat to melt.
    • When the butter is melted, return the drained pasta to the pot and add the whipping cream mixture. Stir together.
    • Add 4 cups of the cheese and mix until the cheese is melted in.
    • Pour pasta mixture into the prepared baking dish.
    • Top with the remaining 4 cups of cheese. Bake for 30-45 minutes or until the cheese is golden brown on top.
    • Remove from the oven and let sit for 10-15 minutes to firm up.
    • Slice into 8 squares, serve, and enjoy.

    Notes

    I will price this when I make this in Thailand, for now this is a fair cost per serving dish in Thailand.
    Provided by my brother in law, Jon Bargeman.
    United States.
    #1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pasta - Mac & Cheese