Always good—mac and cheese

 Baked Macaroni and Cheese
1 (16 oz.) package macaroni
2 lbs. American cheese, cubed
1 (8 oz.) Swiss cheese, cubed
1 medium green pepper, chopped
1 medium onion, chopped
1 (2 oz.) pimientos, drained, diced
4 eggs
4 cups milk
1 tsp. salt
½ tsp. pepper
¼ tsp. paprika
Cook macaroni according to package directions. Drain and rinse in cold water. Add cheeses, green pepper, onion and pimientos. Combine eggs, milk, salt and pepper; pour over macaroni mixture and mix well. Pour into two greased 13x9x2-inch baking dishes. Sprinkle with paprika. Bake, uncovered at 350° for 30 to 35 minutes or until bubbly and browned. Yields 18 (3⁄4 cup) servings. Susie Gingerich, Clark, Mo.

Chicken Macaroni
4 cups chicken, diced
2 cups macaroni, uncooked
1 ½ cup milk
2 eggs
½ lb. grated cheese
½ onion, chopped
1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can cream of chicken soup (or homemade chicken gravy)
Mix all ingredients and store in baking dish in refrigerator overnight. Sprinkle with buttered crumbs and bake 1 hour at 350°. Yields 12 servings. Lilly Ann Miller, Keytesville, Mo.

Sour Cream Noodle Bake
1 (8 oz.) package egg noodles
1 lb. ground beef
2 tbls. butter
1 tsp. salt
Pepper to taste
¼ tsp. garlic salt
1 cup creamed cottage cheese
1 cup sour cream
6 green onions, chopped
3⁄4 cup shredded cheddar cheese
1 (8 oz.) can tomato sauce
Cook noodles according to package directions and drain. Sauté meat in butter until beef loses its redness. Add seasonings and tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, onions and noodles. Alternate layers of the noodle mixture then meat mixture in a greased 2-quart casserole dish ending with meat. Sprinkle shredded cheese over top. Bake in 350° oven for 25 minutes until cheese is melted. Yields 6 servings. Georgia Robinson, Greentop, Mo.

Macaroni Salad
1 lb. macaroni
1 green pepper
1 onion
4 carrots
1 (14 oz.) sweetened condensed milk
1 cup white vinegar
1 cup sugar
2 cups mayonnaise
1 tsp. salt
¼ tsp. pepper
Cook macaroni according to package directions. Drain and cool. Chop green pepper, onion and carrots. Mix with macaroni. In a separate bowl, add condensed milk, vinegar, sugar, mayonnaise, salt and pepper. Mix well. Pour mix over macaroni and stir. Refrigerate. Yields 8 to 10 servings. Jane Crowe, Hunnewell, Mo.

Macaroni Cheese Casserole
1 (7 oz.) package macaroni
1 (14 oz.) can condensed milk
1 (10.5 oz.) cream of mushroom soup
½ lb. Velveeta cheese, cubed
½ stick butter, melted
Cook macaroni in salted water until tender. Drain. Add milk, mushroom soup and cheese. Mix well. Stir in ½ stick butter. Pour mixture into a 9x12-inch casserole dish and bake in a 350° oven until bubbly and lightly browned. Yields 8 servings. Ella Shetler, Madison, Mo.

Creamy Baked Macaroni
1 2⁄3 cup elbow macaroni
1 cup milk
½ tsp. ground mustard
1 ½ cups (6 oz.) cheddar cheese
1 (10 oz.) can cream of chicken soup
1 tbls. chives, minced
¼ tsp. hot pepper sauce
1 tbls. butter, melted
2 tbls. dry bread crumbs
Cook macaroni; drain. Combine soup, milk, chives, mustard and cheese in a large bowl. Stir in macaroni and cheese. Spoon the mixture into a greased, shallow, 2-quart baking dish. Combine bread crumbs and butter. Sprinkle over top. Bake uncovered at 350° for 25 to 30 minutes or until heated through and bubbly. Yields 4 to 6 servings. Dortha Strack, Cape Girardeau, Mo.

Macaroni Twist Pizza Casserole
1 lb. ground chuck
1 small onion, chopped
1 (8 oz.) package twist macaroni
1 (15 oz.) jar spaghetti sauce
¼ cup water
1 (6 oz.) package mozzarella cheese
1 package pepperoni, sliced
Cook ground chuck with onion. Drain. Cook macaroni according to package directions. Drain off water. Stir spaghetti sauce and water into meat, macaroni and onion. Put in shallow pan or dish, top with cheese and pepperoni. Bake at 375° for 25 minutes until cheese is melted. Yields 4 to 6 servings. Marlo Bockting, Morrison, Mo.

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