1 package mac n cheese (any brand really, just the stuff in a box)

2 tablespoons skim milk

1/3 cup low fat sour cream

Cook everything according to the instructions on the box, use the sour cream instead of butter.

Italian tuna and macaroni and cheese

1 chicken bouillon cube

1 can tuna, drained

1 ¼ cups boiling water

2 cups cooked macaroni

1 small onion, thinly sliced

1 tablespoon grated parmesan cheese

2 tablespoons flour

1 package Italian style veggies

2 cups shredded sharp cheddar cheese

Dissolve bouillon cube in boiling water and set aside. Sauté the onions in 2 tablespoons of butter in a saucepan until tender. Blend in flour; gradually stir in bouillon. Cook and stir over medium heat until thickened. Add veggies and bring to a full boil over medium heat, separating veggies with a fork and stirring frequently. Add tuna, reduce heat and cover and simmer 4 minutes. Combine with macaroni and cheddar, remaining butter and the parmesan, serve tuna mixture over the macaroni and cheese.

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3 cups macaroni

3 tablespoons butter

3 tablespoons flour

½ teaspoon salt

Dash of pepper

2 cups milk

2 cups shredded sharp cheddar cheese

Boil macaroni until done

Melt butter in 2 quart glass casserole dish (in microwave)

Blend in flour, salt and pepper. Cook uncovered in microwave for 8 minutes

Add cheese to sauce, cook uncovered for another minute

Add macaroni and cook for another 10 minutes

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1 pound ground beef

1 can Campbell’s cheddar cheese soup

1 can Campbell’s tomato soup

2 cups shredded sharp cheddar cheese

1½ cups water

2 cups uncooked macaroni

Cook beef in skillet until browned; pour off fat

Add soups, water and pasta. Heat to a boil. Top with cheese, cover and cook over medium heat for about 10 minutes. Stir often.

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1 10oz package San Francisco style vegetables

1/8 teaspoon pepper

2 tablespoons oil

2 ½ cups cooked macaroni

2 tablespoons vinegar

4 ounces salami cut in strips

1/8 teaspoon salt

lettuce leaves

2 tomatoes cut in wedges

1 cup shredded sharp cheddar cheese

Cook vegetables as directed on package, omitting the butter and reserving the packet of topping. Combine oile vinegar, salt and pepper and pour over vegetables in bowl. Chill for about 2 hours. combine macaroni and cheese, broil until cheese is melted and let cool. Combine marinated vegetables, macaroni and cheese and salami. Serve on lettuce with tomato wedges; sprinkle with topping.

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1 9oz package French green beans with toasted almonds

2 cups cooked macaroni

1 can condensed cream of mushroom soup

1 ½ cups cubed cooked ham

¼ cup milk

¼ cup shredded sharp cheddar cheese

1 medium tomato, sliced

Set aside packet of almond. Prepare beans as directed on package in 1 quart casserole. Add soup, milk, macaroni and ham and heat thouroughly. Sprinkle with almonds and half the cheese. Top with tomato slices and remaining cheese. Broil in preheated broiler until cheese is melted.

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This recipe was probably the very first macaroni and cheese recipe to be marketed on a large scale.

¼ cup butter

¼ cup flour

2 cups milk

1 teaspoon salt

2 cups shredded sharp cheddar cheese

1 cups cooked and drained macaroni

Make white sauce with butter, flour, milk, and salt. Add 1 ½ cups cheese; stuck until melted. In 1 ½ quart casserole, layer half of macaroni and cheese sauce; repeat layers. Top with remaining cheese. Bake at 350 for 25 minutes.

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2 packages Kraft mac and cheese deluxe

1 cup dairy sour cream

½ cup chopped dill pickles

½ cup green onion slices

1 tablespoon prepared mustard

8 cooked bratwurst

Prepare mac and cheese according to directions on the box

Add everything except the brats and mix lightly. Heat thoroughly.

Serve with brats

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1 cup skim milk

2 eggs

1 cup low fat cottage cheese

4 tablespoons grated sharp cheddar cheese

1 teaspoon salt

½ teaspoon pepper

2 cups uncooked high protein macaroni

1 tablespoon bread crumbs

Fork blend eggs and milk and pour into one quart baking dish. Add all the remaining ingredients except the bread crumbs. Stir and blend thoroughly. Sprinkle the bread crumbs on top and bake for an hour in a preheated 350 degree oven.

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Ingredients

• 1 8oz package macaroni
• 1 7oz can tuna (drained and flaked)
• 1 Cup cooked whole kernel corn (drained)
• 1 cup cooked peas (drained)
• 1 pint milk
• 1 cup cubed cheddar cheese
• ¼ teaspoon pepper
• 2 teaspoons salt
• 1 tablespoon butte
• ¼ cup dry bread crumbs or cracker crumbs

Directions To make the Tuna macaroni and cheese casserole

• Cook macaroni until tender ; drain.
• Place in two quart casserole.
• Add tuna, corn, and peas.
• Melt cheese in milk, add salt and pepper.
• Pour over macaroni, mixing slightly.
• Top with bread crumbs, dot with butter.
• Makes 6 generous servings

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1 10oz package San Francisco style vegetables

2 tablespoons mayo

1 can tuna, drained and flaked

1 teaspoon prepared mustard

1 cup cooked macaroni

2 teaspoons lemon juice

¼ teaspoon salt

dash of pepper

1 cup shredded sharp cheddar cheese

Prepare veggies as directed on package, omitting butter and reserving packet of toppings. add macaroni and cheese and broil until cheese is melted. Let cool and add tuna. Combine remaining ingredients in a bowl. Stir in with the veggies, refrigerate about 2 hours. Sprinkle with topping just before serving

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