Wednesday, July 2, 2008

Mac and Cheese Recipes

We don't eat a lot of pre-packaged meals. We do still eat Kraft Macaroni and Cheese. I have two really easy and good recipes to enhance mac and cheese. One I've made for many years and got out of a local church cookbook. The other I just made last week and created the recipe based on several I found. Feel free to substitute with other mac and cheese boxes or your own homemade mac and cheese. Enjoy!

Mac and Cheese Casserole
** We ate this so often that we only eat it once every couple of months now, if that. My husband loved it so much he even renamed is "Cas Mac."

1 box of Kraft Mac and Cheese
1 lb of Ground Beef
1-2 cups of Corn or Green Beans (any vegetable would work -- I use frozen, but canned would be fine)
1 can of Tomato Soup

1) Preheat oven to 350 degrees.
2) Ground beef. Drain.
3) Make mac and cheese as directed on box.
4) Mix ground beef, prepared mac and cheese, vegetable and tomato soup together in a casserole dish.
5) Bake at 350 degrees for about a half hour.
Tuna Mac and Cheese

1 box of Kraft Mac and Cheese
2 tbsp butter
½ cup onion
¼ cup green pepper
¾ cup milk
1 can cream of celery
1 6 oz can of tuna
1 cup carrots sliced (you could use any veggie -- I had baby carrots on hand)
½ cup French fried onions

1) Preheat oven to 350 degrees
2) Set aside the cheese sauce packet.
3) In a saucepan, cook macaroni according to package directions; drain.
4) In the same pan, saute onion and green pepper in butter.
5) Return macaroni to the pan.
6) Add milk and contents of cheese sauce packet; stir until smooth.
7) Stir in the soup, tuna, and carrots.
8) Pour into a casserole dish.
9) Cover and bake at 350° for 25-30 minutes or until bubbly.
10) Sprinkle with French fried onions before serving.

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