Better Mac And Cheese, Please

by Poellnitz, Vicki A

Treat your family to the ultimate feel-good food.

Macaroni and cheese makes it to the top of the list of comfort foods. Most of the mac and cheese served these days comes from a boxed mix or the freezer, but it's easy to make it from scratch. Ten minutes is all you need to stir up the sauce. Once you've reached this point, the variations are endless. Mix in any type of shredded cheese, cooked pasta, salt, and pepper, and you're set.

We recommend shredding block cheese with a grater for the creamiest results. VICKI A. POELLNITZ

TACO DINNER MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 25 MIN.

1 (8-ounce) package elbow macaroni

1 pound ground beef

1 (1.25-ounce) envelope reduced-sodium taco seasoning mix

¾ cup water

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

Toppings: chopped tomato, avocado, and green onions, sour cream, salsa

PREPARE pasta according to package directions. Drain and keep warm.

BROWN ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain.

RETURN beef to skillet; stir in taco seasoning mix and ¾ cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining ½ cup cheese. Serve immediately with desired toppings. STEWART GORDON

CHARLESTON, SOUTH CAROLINA

HEARTY MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 17 MIN.

1 (8-ounce) package elbow macaroni

1 ½ cups diced cooked ham

½ small onion, chopped

Vegetable cooking spray

1 cup frozen green peas, thawed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm,

SAUTÉ ham and onion in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and ham mixture. Sprinkle with remaining ½ cup cheese. Serve immediately.

CREAMY MAC AND CHEESE

MAKES 2 TO 3 MAIN-DISH OR 4 TO 6 SIDE-DISH SERVINGS

PREP: 10 MIN., COOK: 8 MIN.

1 (8-ounce) package elbow macaroni

1 (10-ounce) container refrigerated Alfredo sauce

½ cup milk

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ teaspoon ground red pepper

1 (8-ounce) block Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm.

BRING Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.

Bean and Cheese Taco

Serves: 4 Servings

Ingredients:

15 oz Canned chili hot beans -- No
Fat added -- drained
1/2 ts Garlic -- minced
4 Corn tortillas -- 6"
8 oz FF Fancy Pizza Cheese, HC --
Shredded
1/4 c Fresh cilantro -- chopped
1/4 c Green onions -- sliced
Shredded lettuce
Chopped tomato
Light or FF Sour Cream
Salsa

Instructions:

Heat oven to 350 F. In a small bowl, mash beans and stir in garlic. For
each taco, spread about 1/2 c bean mixture on half of each tortilla. Top
with 1/2 c. cheese, 1 tb. each cilantro and green onion. Fold tortilla over
filling. Place folded tortillas in 8" square baking dish sprayed with
non-stick cooking spray. Bake at 350 F. for 10 to 12 minutes or until
tortillas begin to brown and filling is hot. Serve with shredded lettuce,
tomato, FF sour cream and salsa to add at the table as desired. 4 Servings,
each (without garnishes) = 286 calores, 28 g protein, 39 g. carbohydrate, 2
g fat, 12 mg cholesterol, 426 mg sodium

Baked Macaroni and Cheese

Recipe by: Mimi's Cyber Kitchen

Serves: 6 Servings

Ingredients:

2 c Uncooked elbow macaroni
1/2 c Butter
1/2 c Flour
1 1/2 c Milk
1 1/2 c Sour cream
1 ts Salt
1/2 ts Pepper
10 oz Mild cheddar cheese, grated

Instructions:

*** Preheat oven to 350F degrees.

*** Cook macaroni in salted boiling water according to package directions.
Drain and rinse well with cold water. Pour into a 3 quart casserole.

*** In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.

*** Cook over low heat, stirring constantly, until sauce bubbles and
thickens.

*** Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.

*** Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining
cheese.

*** Bake for 1 hour, or until bubbly and browned.

*** Serve immediately.

NOTES : From Mimi: Believe it or not, this was served at a temple dinner
one Friday night. It was so good, I asked for the recipe. Low fat, it's
not, but I have had some success using lower fat ingredients such as milk
and sour cream, though I wouldn't bother with nonfat sour cream. I also use
less cheddar than this recipe calls for...or I double everything except the
sour cream and cheddar. Whatever works...it's the best version I've ever
eaten.

Aunt Franny's Special Cheesecake

by: Luke Indran

Do you crave some good old homemade cheesecake that's hearty, sweet and unbelievably delicious at the same time? Say your thanks then to Aunt Franny for disclosing her classified cheesecake recipe for the benefit of all you dessert lovers!

3 pk Cream cheese

5 Eggs

1 1/2 pt Sour cream

1 1/2 ts Vanilla

3 tb Sugar

1 c Granulated sugar

1 1/2 ts Vanilla

1/2 c Sugar

1 1/2 c Graham cracker crumbs

1/4 c Margarine

Crust: 1 1/2 c. graham cracker crumbs, 3 T. sugar, 1/4 cup margarine. Mix and pour in 13x9x2 pan.

Filling: Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup sugar and and 1 1/2 t. vanilla. Pour over graham cracker crust. Bake at 300 for one hour. Cool for 5 minutes.

Topping: Mix 1 1/2 pts. sour cream, 1/2 c sugar, and 1 1/2 t. vanilla together. Pour over baked cheesecake.

Bake an additional 5 minutes in oven, set overnight. Serve cherry pie filling as topping on the side. Cherries might be too rich for some people so this enables anyone who wants them to add them individually.

3 Cheesy Crockpot Recipes

By Kara Kelso

Crockpot meals are always easy, and very tasty as well. If you love a good cheesy meal or snack, these recipes are just right for you!

Recipe #1 - All Day Macaroni & Cheese

8 ounces elbow macaroni, cooked and drained

4 cups(16 ounces) shredded sharp Chedder Cheese

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Recipe #2 - Artichoke & Cheese Dip

1 lb. shredded Mozzarella

1 c. grated Parmesan

1 c. (8 oz. jar) mayonnaise

1 c. (8 1/2 oz.) artichoke hearts, drained and chopped

Minced onions

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour. Serve with broken up French bread or wheat crackers.

Recipe #3 - Broccoli & Cheese Soup

2 c. cooked noodles

1 (10 oz.) pkg. frozen chopped broccoli,thawed

3 tbsp. chopped onions

2 tbsp. butter

1 tbsp. flour

2 cups shredded American cheese

Salt to taste

5 1/2 c. milk

Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours. 8 servings.

Enjoy!