- 4 cups cooked rice
- 2 cups cooked macaroni
- 4 hard boiled eggs, chopped
- 1/4 cup onions, minced
- 1/2 cup carrot, finely chopped
- 1 1/2 cup Miracle Whip
- 3 tablespoons yellow mustard
- 1 tablespoon salt
- 1/4 cup sugar
- 2 tablespoon vinegar
- In a large bowl combine rice, macaroni, eggs, onion and carrots.
- In a separate bowl combine dressing ingredients until smooth.
- Pour the dressing over the macaroni and rice mixture.
- Toss to combine thoroughly.
Source: Reprinted in the Cleveland Plain Dealer
- 5 Tablespoons butter
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup Frank’s Buffalo Wing Sauce, divided
- 2 Tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2-1/2 cups half-and-half
- 1 pound extra sharp cheddar cheese, shredded
- 8 ounces pepper jack cheese, shredded
- 2/3 cup sour cream
- Preheat oven to 350 degrees and butter a 9 x 13 baking dish.
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.
- Add the onion and celery and cook until soft, about 5 minutes.
- Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 tablespoons butter in a saucepan over medium heat.
- Stir in the flour and mustard until smooth.
- Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
- Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.
- Pour the cheese sauce evenly on top.
- Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 1/4 cup distilled white vinegar
- 2/3 cup white sugar
- 2 1/2 tablespoons prepared yellow mustard
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
- Stir in the onion, celery, and green pepper. Mix thoroughly.
- Fold in macaroni.
- Refrigerate for at least 4 hours before serving, but preferably overnight.
- 1 large chicken breast, boned and skinless
- 1/3 cup of white or yellow onion, diced
- 1/3 cup of celery, sliced thin
- 1/3 cup of carrots, sliced thin
- 2 tablespoons of butter, divided
- 3 to 4 teaspoons of chicken bouillon, heaping
- 1 teaspoon of dry tarragon, heaping
- Salt and black pepper to taste
- 3 cups of water
- ¼ to 1/3 cup of all-purpose flour, depending on how thick you want it
- 1 cup of cool tap water
- 1 box of cheap Mac and Cheese, about 8 oz.
In my opinion skinless, boneless chicken breasts have only slightly more flavor than tofu (ick!). So you need to add flavor to them while cooking. You can do this by cooking the chicken breast slowly in a liquid that contains butter and other good flavors.
Prepare the vegetables. You can use more than the amounts given. Heat a tablespoon of butter in a large deep pan over medium high heat. When it has melted stir in the onion, celery and carrots. Add more butter if need be. Sprinkle the vegetables with a pinch each of salt and black pepper. Stir and cook the vegetables until the onion is almost transparent.
Add the three cups of water, the bouillon, the tarragon and another tablespoon of butter. Place the chicken breast in the pot and cover tightly. Lower the heat to medium and simmer. Turn the chicken breast at least once while cooking. Cook until the chicken is completely done. Remove the cooked chicken breast and cut it into cubes. Mix the cubed chicken back into the pot.
Mix the flour and tap water together with a whisk until smooth. Pour slowly into the simmering chicken and vegetable mixture, stirring all the time. Continue to stir until the mixture in the pot has thickened. Remove the pan from the heat and set aside.
Turn on the oven to 350 degree F.
Cook the macaroni in boiling salted water in a large pan until it is almost tender. Remove the macaroni and mix it into the pan containing the chicken and vegetables. Mix in the dry sauce mix that came with the package of Mac and Cheese. Stir well. Taste and adjust seasonings. Pour the mixture into a buttered casserole dish and smooth the top. Sprinkle the top with grated parmisan cheese or your favorite topping.
Bake the casserole at 350 degrees F for 45 minutes. Remove from the oven and allow it to stand about 10 minutes before serving.
Pass a bowl of shredded cheddar cheese at the table. Serve the casserole along with tomato wedges or a salad and fruit pie.
1 8 oz. box of macaroni and cheese
1 cup of peas or vegetable(s) of your choice, frozen, fresh or canned
4 tablespoons of butter
2 teaspoons of chicken bouillon, heaping
½ teaspoon of salt
1 teaspoon of Paprika, heaping
1 teaspoon of dry mustard, heaping
3 teaspoons of Worcestershire sauce
2 tablespoons of mayo, heaping
4 tablespoons of all-purpose flour or enough flour to absorb the melted butter
2 cups of water
1 can of tuna fish packed in water, drained
Parmesan cheese, grated
Heat the oven to 350 degrees F and have a casserole dish ready.
Heat salted water to boiling in a 2 qt. sauce pan. Once it boils add the macaroni and the frozen vegetable (I used peas). Cook until the pasta is almost done and the vegetable has cooked. Drain and pour the pasta and vegetable into the casserole. Stir a tablespoon of butter into the pasta so it will not stick together.
In the same pan melt 3 heaping tablespoons of butter. When it has melted remove from the heat and using a whisk stir in the chicken bouillon, salt, paprika, dry mustard, Worcestershire sauce, mayo and the ‘cheese’ sauce powder. Add a dash of pepper if you want. Sprinkle the flour into the butter and seasoning mixture. Use the whisk to blend it in. You will end up with a brown mass wedged around your whisk. Knock the stuff off of the whisk. Add a bit of the liquid at a time while whisking until all of the liquid has been added and the mixture is free from lumps. Be aggressive during this process. Cook the sauce over medium heat while stirring constantly with a wooden spoon until it has thickened. It is done when it begins to bubble.
Open the can of tuna, drain, give the cat his share and break up the rest with a fork. Stir the tuna into the sauce. Pour in the cooked macaroni and vegetable. Mix well but try not to break up the tuna too much. Pour the mixture into the casserole. Smooth and sprinkle the grated Parmesan cheese over the top.
Bake the casserole in a 350 degree F. oven for 45 minutes. Allow to cool about ten minutes before serving.