1 1b. hamburger
1 can Rotel tomatoes
1 box Shells & Cheese macaroni
1 packet taco seasoning
1 c. grated cheese

Boil macaroni according to package directions, at the same time brown the burger. Drain burger and macaroni. Mix cheese sauce into macaroni, set aside. Add taco seasoning and water according to package directions. Then add the macaroni and rotel tomatoes, mix together and heat through. Place in casserole dish, sprinkle with cheese and serve.

I’ve made this a couple times now and it is along the quick and easy route and very tasty to boot!  I like to put a little sour cream in mine and for the kids as it is a little spicy.  

I found this recipe through my mom to read it in a small town newspaper from Minnesota. It actually was submitted by a friend that I went to high school with that I’ve long since lost touch with. It is my favorite mac and cheese recipe and I’ve tried a lot of different recipes, believe me. So, Nancy, if you are out there – Thank you!

1 3/4 c. uncooked elbow mac
1/4 c. butter
3 T flour
2 c. milk
8 oz. cream cheese
1/2 t. salt
1/2 t. pepper
8 oz. cubed or shredded cheddar
2 t. dijon mustard

1 c. fresh bread crumbs
2 T. butter
2 T. fresh chopped parsley

Make noodles according to package directions
Melt butter then add flour over medium heat until bubbly
Add milk, cream cheese, mustard, salt, and pepper
stir occassionally until thickened
stir in macaroni and cheese
place in a 9×13 casserole dish
mix topping then spread over mac & cheese
Bake uncovered 400 degrees 15-20 minutes

from Living Waters Ranch

2 (14-oz.) cans diced tomatoes
1 (16-oz.) pkg. bow tie pasta
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 c. milk
1-1/2 c. shredded mozzarella cheese
1-1/3 c. grated Romano cheese
1/2 c. shredded Parmesan cheese
1/4 c. crumbled blue cheese
1/2 c. fresh chopped parsley

Drain tomatoes, reserving 1-1/4 cups juice; set aside.  Cook pasta and drain.  In a saucepan, melt butter over medium heat.  Stir in flour, salt and pepper until smooth; gradually add milk and reserved tomato juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat.  In a large bowl combine the pasta, sauce, and reserved tomatoes.  Stir in the cheeses and parsley; toss gently.  Place in a greased 3-1/2 quart baking dish.  Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.  Makes 12 servings.  For variety try adding fresh chopped basil with parsley.

I halved this recipe and it was perfect.  I enjoyed the tomatoes in this dish.  My husband does not like tomatoes much if at all so this was not his favorite but he didn’t hate it either.

BAKED MACARONI (Pastichio)
2 lb. round of beef, ground
4 tbsp. butter
2 onions, chopped fine
2 tsp. salt
1/4 tsp. pepper
2 tbsp. tomato paste
1/2 c. wine (optional)
1 c. water
1 1/4 lb. macaroni
1/2 c. butter, melted
12 eggs
1 qt. milk
3 c. grated Parmesan cheese
Bread crumbs
8 or 1 lg. bag shredded sharp cheese

Saute ground beef and onion in 4 tablespoons butter. Season with salt and pepper. Add wine, tomato paste and water; simmer until moisture is absorbed, about 40 minutes.

Cook macaroni in salt water until almost done. Pour into colander; rinse and drain well. Mix with melted butter.

Brush large baking pan, about 14 x 11 inches, with butter, sprinkle with bread crumbs, then grated cheese. Place half of buttered macaroni in pan, sprinkle with grated cheese and cover with beef mixture, spreading evenly over entire surface. Sprinkle grated cheese or sharp cheese over meat and cover with remaining macaroni. Sprinkle grated cheese and bread crumbs over top.

Beat eggs until light and fluffy; mix with milk. Spoon a little of egg mixture over crumbs until thoroughly moistened, then carefully pour the remaining mixture over all. Bake in 350 degree oven for about 1 hour, or until lightly browned on top and firm when tested with silver knife. Let stand 15 minutes before cutting.

Makes 20 servings. Freezes well.

Note: To prepare half the recipe above, use a 10 inch square, 2 1/2 inch deep, baking pan and bake at 350 degrees for 30-40 minutes.

PASTICHIO WITH PASTRY SHEETS:

Arrange 5 pastry sheets (filo), each brushed with melted butter, in baking pan. Proceed as directed in previous recipe, omitting bread crumbs entirely. Top with 5 pastry sheets, each brushed with melted butter. Bake in 375 degree oven.

Macaroni Tuna Casserole
Taste of Home Quick Cooking Collector’s Edition

1 pkg mac & cheese
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 can (6 oz.) tuna, drained and flaked
1/2 c. milk
1 c. (4 oz.) shredded cheddar cheese
Minced fresh parsley, optional

Prepare mac & cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake uncovered, at 350 for 20 minutes or until cheese is melted. Yield: 4 servings.

This simple cheapy casserole was perfect for a quick lunch today. With my husband coming home for lunch most days a little variety is nice. I served it with canned peas and a big glass of milk and a brownie for dessert. Just as a side note, I used Healthy Request Cream of Celery which has low sodium and is 98% fat free. It didn’t affect the taste of the dish at all.