When my son was a young child, his favorite dish for lunch was macaroni and cheese. Everyday I’d ask him “what would you like for lunch?” He’d always respond with a smile “mac and cheese.” I always knew what his answer would be.

I think mac and cheese is on top of a lot of kid’s favorite foods list. I remember it was on mine. Macaroni and cheese has never been boring just by itself because I love it so much. But there is so much that you can do with it to make it more fun and tasty. You can add a variety of meats, vegetables, sauces, dips, and more to change up the texture and taste and just to make something different for a change for your family.



Below are a few ideas to get you started



* hot dogs

* ground beef

* ground turkey

* chicken

* tuna

* veal

* onions

* green, yellow, and red peppers

* broccoli

* beans

* peas

* spinach

* mushrooms

* tomatoes

* bacon

* parsley

* garlic

* sour cream

* potatoes

* eggs

* carrots

* cauliflower

* ham

* chili

* shrimp

* crab

* salsa

Here is a recipe that I recently tried and enjoyed



Beef And Broccoli Macaroni And Cheese



 Ingredients

Try adding your favorite food items to the ordinary macaroni and cheese dish. Go against the norm and add something totally off the beaten path. Try something new. You never know, you may find a unique combination that will exhilarate those taste buds and also end up being a new family favorite.

2 1/2 uncooked cups whole wheat spiral noodles

1 lb. extra lean ground beef

2 cups frozen/fresh broccoli

1 cup fat free milk

3 ounces light cheddar cheese, shredded

3 ounces light swiss cheese, shredded

2 tbs flour

1 tbs I can’t believe it’s not butter, melted

salt and pepper to taste



Directions



Cook the pasta following the package directions. Cook the beef in a skillet and drain well. Microwave the broccoli until tender.

Meanwhile in a medium sauce pan, add the flour and slowly add the milk to form a paste, using whisk. Make sure you get out all the lumps. Keep stirring over medium heat and add both cheeses. Stir until creamy and slightly thickens.

Add butter to cooked spiral noodles. Then add all ingredients together and mix well. Serve immediately.

Try adding your favorite food items to the ordinary macaroni and cheese dish. Go against the norm and add something totally off the beaten path. Try something new. You never know, you may find a unique combination that will exhilarate those taste buds and also end up being a new family favorite.



By: Tammy Embrich

About the Author:

Sewing

When someone we know passes away, we want to help out by bringing a dish to the grieving family.

Often times, we are unsure what would be appropriate to bring. When asked, I recommend a fully baked casserole. Yes, the family will receive numerous casseroles, but they can easily freeze the casseroles for a later date.

Here are a few tips:

1. Purchase inexpensive casserole dishes and keep them on hand. When the time comes, give your casserole in the dish. Families are too busy to worry about returning your expensive casserole dishes.

2. I would avoid making tuna noodle casserole or baked macaroni and cheese. Families seem to get bombarded with those.

3. To go along with your casserole, give the family a beverage. A nice juice, sparkling water, soft drinks, flavored teas, etc. Beverages are often overlooked.

Here are the three recipes I like to make for bereavement casseroles.

Hamburger Bean

1 lb. bacon

1 lb. hamburger

1/2 cup onions, finely chopped

1/2 cup catsup

1/2 teaspoon mustard

2 tablespoons vinegar

1 lb. can baked beans

1 lb. can buttered lima beans

1 lb. can kidney beans

In a large frying pan, fry bacon until done; drain and crumble. Fry hamburger and onions in same frying pan that you used for the bacon until done. Return bacon to the pan, add the remaining ingredients. Cook for 5 additional minutes. Pour into casserole dish. Bake for 1 hour at 350 degrees.

Corn Beef Noodle

3 cups uncooked egg noodles

1 can cream of chicken soup

1 can of corn beef, chopped into small pieces

3/4 cup milk

1/4 cup green peppers, diced small

1 cup sharp cheddar cheese, shredded

salt and pepper to taste

1/2 cup bread crumbs

In a large saucepan, cook noodles in boiling water until tender. Drain; stir in cream of chicken soup until blended. In a large bowl, combine corn beef, milk, cheese, green pepper, cooked noodles and soup mixture. Salt and pepper to taste. Pour into a greased 2 quart casserole dish. Sprinkle with bread crumbs on top. Bake in a 350 degree oven for 30 minutes.

Cheesy Chicken Noodle

1 (16 oz.) bag egg noodles

1 1/2 lb. cooked chicken, cubed

2 cans cream of chicken soup

1 cup frozen peas

1/2 cup Parmesan Cheese

1/2 cup bread crumbs

milk

In a large stock pot, cook chicken until done. Remove from bone and set aside. In a large saucepan, cook egg noodles until tender, drain. Combine chicken, noodles and peas in a 2 quart casserole baking dish. Pour cream soup over noodle mixture, adding enough milk to cover noodles. Sprinkle Parmesan Cheese and bread crumbs over noodles. Bake at 350 degrees for 45 minutes.



By: Shelly Hill

About the Author:

Mesothelioma Law

Why not give the kids a treat and make a kid-friendly meal for them? They are sure to love these Kid Friendly Sloppy Joes which are quick and easy to make. Serve with Baked Macaroni and Cheese, always a hit with the kiddos. Set out a dish of raw carrot sticks or baby carrots. For dessert, serve ice cream or our Coco Fudgies.

KID’S FAVORITE SLOPPY JOES

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 can (8-oz) tomato sauce

1/4 cup catsup

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/2 tsp pepper

1/2 tsp garlic powder

Sandwich buns (preferably whole-wheat)

In a large skillet, cook ground beef, onion, and bell pepper over medium heat, stirring occasionally, until beef is completely browned. Drain in a colander and rinse with hot water to remove any excess grease. Return to the pan. Stir in tomato sauce, catsup, Worcestershire sauce, chili powder, pepper, and garlic powder. Simmer for 10 minutes, stirring often. Spoon onto hamburger buns.

MACARONI AND CHEESE

2 cups whole wheat macaroni

1 small onion, chopped

2 tbsp butter or margarine and 1 tbsp margarine

1 tbsp all-purpose flour

1/2 tsp salt

1/4 tsp dry mustard

1/8 tsp pepper

2 cups low-fat milk

1/2 lb shredded low-fat processed cheese (such as Velveeta)

3/4 cup fresh whole-grain bread crumbs

Preheat oven to 400 degrees. Prepare macaroni as directed on package. Melt margarine in a small skillet and saute onion in margarine until tender. Stir in flour, salt, mustard and pepper; cook 1 minute. Slowly stir in milk, cooking while stirring until smooth. Add approximately 3/4 of the cheese and stir until melted. When macaroni is tender, drain well. Put macaroni into a greased 1 1/2-qt casserole dish. Pour cheese sauce over macaroni, tossing with a fork to coat well. Top with the remaining cheese. In a small saucepan, over low heat, melt 1 tbsp margarine. Stir in bread crumbs and sprinkle over cheese. Bake, uncovered, for 20 minutes.

COCO FUDGIES

2 cups sugar

1/2 cup cocoa

1/2 cup butter or oleo*

2/3 cup evaporated milk

2 eggs, beaten

2 tsps vanilla

1 cup flaked coconut

1 cup nuts,chopped

1 lb vanilla wafers or graham crackers, crushed

FROSTING:

2 cups powdered sugar

3 tbsps cocoa

4 tbsps oleo*

1 tsp vanilla

4 to 5 tbsps evaporated milk

In a large saucepan, combine sugar, cocoa, butter and evaporated milk. Cook the mixture over low heat until the butter melts. Increase heat to medium and bring to a boil while stirring. Boil for 2 minutes and remove from the heat and stir in the beaten eggs. Return to heat and stir in the vanilla, coconut, nuts and vanilla wafers or graham crackers. Pour mixture into a well buttered 9×13-inch baking pan. Make frosting by combining all of the frosting ingredients together. Frost immediately. Cool completely before cutting into bars.

*margarine

Yield: 3 lbs.

Enjoy!



By: Grandma Linda

About the Author:

Fine Wine

Have dinner on the table in around 30 minutes without sacrificing taste or nutrition.  These Individual Ham and Macaroni Casseroles are perfect little ramekin entrees.  This one dish contains pasta for grains, peas for vegetables, dairy in the milk and cheese, and meat in the ham.  Add the very tasty and healthy Sauteed Greens for a quick and easy meal.  The greens recipe is a heart healthy recipe from the American Heart Association.

INDIVIDUAL HAM AND MACARONI CASSEROLE

Preheat broiler. Spray 5 ramekins with nonstick cooking spray and set aside.

2 cups small shell macaroni

1/2 cup frozen peas

2 cups milk

1/4 cup flour

1 cup shredded Cheddar cheese

1/4 cup + 5 tbsp grated Parmesan cheese

1 cup diced cooked ham

Cook pasta according to package directions. During the last minute of macaroni cooking, add the peas.

Whisk the milk and flour together in a large saucepan. Stir mixture together over medium heat until simmering. Remove from heat and stir in the cheddar cheese and the 1/4 cup of Parmesan cheese. Add the pasta and peas to the mixture. Stir in the ham.

Spoon 1 cup of the mixture into each of the prepared ramekins. Top each with 1 tbsp of the grated Parmesan cheese. Place ramekins on a baking sheet and broil until the tops are lightly browned.

Note: This is a great way to use leftover ham.

SAUTEED GREENS

Note: This is a recipe from the American Heart Association.

1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded

1/3 of a medium head of cabbage, coarsely shredded

2 tbsp olive oil

1 clove garlic, minced

1 medium onion, cut into quarters and sliced

1 to 2 tsp rice vinegar, optional

In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain.

Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain.

In a large skillet, over medium-low heat, heat the olive oil. Saute the garlic and onions until crisp tender. Add the collard greens and the cabbage. Saute another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately.

Enjoy!



By: Linda Wilson

About the Author:

Repair Credit

Feed your family in a matter of minutes with this Roasted Salmon with Tomatoes and Garlic.  Add the Broccoli Macaroni and Cheese.  You will have a meal of salmon, tomatoes, broccoli, pasta, and cheese in these two dishes.  What a quick and easy way to feed your family.

ROASTED SALMON WITH TOMATOES AND GARLIC

4 salmon steaks

1 large clove garlic, minced

1 pint grape or cherry tomatoes

1 1/2 tbsp fresh chopped thyme

salt to taste

2 tsp extra-virgin olive oil

fresh ground black pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.

In a medium bowl toss the tomatoes with the garlic, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.

BROCCOLI MAC AND CHEESE

1 1/2 cups elbow macaroni

2 slices bacon

1 cup frozen broccoli cuts

2 tbsp water

1 jar (8-oz) pasteurized process cheese spread

Cook macaroni according to package directions; drain and set aside.

Meanwhile place bacon inn a 1 1/2-quart microwaveable casserole dish. Cover and cook on high 1 to 2 minutes until bacon is crisp; drain and crumble. Using a paper towel, wipe out the casserole dish. Combine broccoli and water in the casserole dish. Microwave broccoli on high for 3 to 5 minutes or until crisp tender; drain. Stir the cheese into the broccoli and microwave for 1 minute. Stir in the cooked macaroni and microwave another 2 or 3 minutes until heated through, stirring once. Sprinkle the crumbled bacon over the top.

Yield: 4 servings

Enjoy!



By: Grandma Linda

About the Author:

Free Article Content

Centuries before Lonton food restrictions were drawn up, bread and cheese headed the food thrift list. These classic affinities still take top honors as the most nourishing and economical of foods and although they won their first fame as necessities of life, they now hold a high place in the epicure’s food register, too. With such famous dessert cheese delicacies as Camembert Brie Swiss and Liederkranz cheese, all available with Made-in-America labels, the housewife can turn her family into cheese eaters without straining her budget.

The absence of Roquefort is now filled successfully by domestic blue cheese. Blue cheese is included in the cocktail cheese spreads. And did you know that the relish cocktail cheese spread you’ve been using for canapes and sandwiches gives equally delectable flavor to broiled fish when spread on just before the last five minutes of cooking?

High in protein, cheese is valued as a meat substitute, lending flavor as well as nourishment to many cooked dishes. Always cook cheese at moderate temperatures as high heat will cause the fats to decompose. To be easily digested, cooked cheese should be well done.

For meatless days, these recipes for sandwich spreads and hot main course dishes beg for a trial.

Liederkranz Cheese And Shrimp Sandwich

6 slices bread 1 cup chopped cooked shrimp 1 package Liederkranz cheese

Toast bread lightly on both sides. Remove black membrane sides. Remove black membrane from cooked shrimp and chop. Spread on toast. Cover with slices of cheese. Place in broiler for a few seconds until cheese is melted and slightly brown. Serves 6.

Cheese Dumplings In Tomato Sauce

1 can condensed tomato soup

1 cup water

Salt and pepper

2 cups prepared biscuit flour

1 cup grated American cheese

1 tablespoon grated onion

3/4 cup milk (about)

Heat tomato soup, water and seasonings. Lightly mix biscuit flour, grated cheese and onion. Add milk to make a soft dough. When soup is boiling, drop in dumplings from a teaspoon. Cover closely and cook slowly 20 to 25 minutes. Do not uncover during the first 20 minutes. Serves 6.

Friday “Meat” Loaf

1/2 of 1/2 lb. package American Pasteurized Process Cheese

2 cups canned kidney beans

1 cup bread crumbs

1/2 teaspoon salt

1 teaspoon grated onion

1/4 teaspoon pepper

Butter

Put cheese and beans through the meat chopper. (If preferred lima, baked beans or cooked lentils may be used in place of kidney beans.) Add crumbs and seasonings with a little melted butter or milk to moisten if too dry. Make into a roll and bake in moderate oven (350 degrees F.) 45 minutes, basting occasionally with melted butter and water. Serve with well seasoned tomato sauce. Serves 6.

Twice Baked Cheese Potatoes

1/2 lb. package pasteurized process pimento cheese

1/3 cup milk

6 large baked potatoes

2 teaspoons salt

1/8 teaspoon pepper

Cut cheese into small pieces. Heat milk in top of double boiler. Add cheese and beat with rotary egg beater until smooth. Cut baked potatoes in halves lengthwise and scoop out center. Mash thoroughly. Add prepared cheese, salt and pepper. Beat until light and creamy. Refill potato shells and bake in hot oven (450 degrees F.) 10 minutes or until brown. Serve immediately.

Onion And Liederkranz Cheese Spread

Chop Bermuda onions fine, marinate and drain. Spread on thin slices of rye, pumpernickel or whole wheat bread which have been buttered and covered with slices of Liederkranz cheese. Crisp crackers may be used instead of the bread. To marinate onion, add salt, pepper and equal quantities of oil and vinegar to sliced onion and let stand twenty minutes.

Macaroni Mousse

1 cup macaroni broken in 2-inch pieces

1.5 cups scalding milk

1 cup soft bread crumbs

1/4 cup incited butter

1 pimiento, chopped

1/8 teaspoon pepper

1 tablespoon chopped parsley

1 tablespoon chopped onion

1.5 cups grated cheese

1/2 teaspoon salt

Paprika

3 eggs, well beaten

Cook macaroni 10 minutes in boiling salted water; pour cold water over it and drain. Pour milk over bread crumbs; add remaining ingredients except macaroni. Put macaroni in buttered loaf pan; pour milk and cheese mixture over it. Bake in moderate oven (350 degrees F.) about 50 minutes, until loaf is firm. Serves 6.



By: Angel Merle

About the Author:

Relaxing Music

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different.  With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles.  Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni

1 tbsp olive oil

1 med onion, peeled, finely chopped

1/4 tsp turmeric

1/4 tsp ground corriander

1/4 tsp pepper

1 lb lean ground beef

2 tbsp lemon juice

1/2 cup chopped parsley

1 cup crumbled feta cheese

2 tbsp bread crumbs

2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender.  Drain .  Heat the oil in a non-stick pan and cook onion over low heat until softened.  Stir in the spices.  Crumble in the beef and cook until no longer pink.  Stir in the lemon juice.  Remove from heat and stir in parsley.  Spray a large baking dish with nonstick cooking spray.  Mix with macaroni with the meat mixture and half of the feta cheese.  Place mixture into prepared pan.  Top with the remaining feta cheese.  Sprinkle the bread crumbs and Parmesan cheese over the top.  Bake 30 to 40 minutes until bubble and hot through.

Six servings.  Per serving:  371 calories, 28 g carbs, 29 g protein

ORANGE-ALMOND SALAD

3 cups assorted salad greens

2 navel oranges, peeled and sectioned

1/2 celery, thinly sliced

2 tbsp chopped green onion

1/4 cup cider vinegar

1/4 cup SPLENDA or Equal Sugar-Lite

2 tbsp canola or olive oil

1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion.  Set aside.  Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl.  Using a wire whisk, whisk until smooth.  Drizzle dressing over greens .  Toss gently to coat.  Put into individual salad bowls and sprinkle with almonds.

Enjoy!



By: Linda Wilson

About the Author:

Niche Video Site Builder

Cheese lovers who need a quick meal; here is one for you. This Beer-Cheese Soup is table ready in less than a half hour. The grilled sandwiches only take a matter of minutes to prepare.

BEER-CHEESE SOUP

2 1/2 cups water

1 cup beer

3/4 cup small shell macaroni, uncooked

1/2 tsp instant chicken bouillon granules

1/2 tsp minced dried onion

1/2 tsp dried basil

3 to 4 dashes hot pepper sauce

1/4 cup cold water

2 tbsp all-purpose flour

2 cups cubed pasteurized process cheese spread

In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.

Serves 4.

ONIONS & MUSHROOMS GRILLED CHEESE SANDWICH

1 medium to large onion, thinly sliced

2 tbsp butter

1 cup sliced mushrooms

dash of salt

1 tsp berry-balsmic vinegar

4 slices medium thick sliced cheese

8 slices sourdough bread

1 tsp melted butter

In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.

Makes 4 sandwiches.

Enjoy!



By: Linda Wilson

About the Author:

Forex Trading