Someone from Foodbuzz.com emailed this one to me and didn’t give me the original poster/blogger. He couldn’t remember where he got it from. So if this is anyone’s original recipe then please tell me so I can give proper credit.

2 c. dry macaroni
1 can evaporated milk (it can be evaporated skim milk if you are watching the fat calories)
1 1/2 c. milk
2 eggs
4 c. shredded cheddar cheese, divided (sharp)
1 t. salt
1/2 t. pepper

No need to cook the macaroni! Hooray! In a large bowl, combine both milks, the eggs, 3 c. of the cheese, salt and pepper.

Now spray your crockpot with cooking spray. Set on LOW. Add the macaroni to the milk mixture and put it all in the crockpot. Top with the remaining 1 c. cheese.

Cook for 5-6 hours on low.

6 cups water

1 1/3 cups elbow macaroni

4 ounces soft processed cheese (Velveeta seems to give best results)

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt
1) Boil water over high heat in a moderate sized saucepan. Add the macaroni to the water and cook until tender, about 10 – 15 minutes. Stir occasionally so it doesn’t stick.

2) To make cheese sauce combine remaining ingredients in a small saucepan over low heat, stirring often as cheese melts to a smooth sauce.

3) Strain cooked macaroni then return to the pan. Add sauce to the pan and stir, coating well with the sauce. Serve.

I won’t say the name, I don’t want to get sued. But those afficionados of boxed cheesey pasta goodness will know what I’m talking about. I don’t remember who E-mailed this to me, but whomever you are, you are and shall always be welcome in my home.

All hail the mac ‘n’ cheese!

8 Cups water

2 Cups uncooked elbow macaroni

1/3 Cup shredded cheddar cheese

1/2 Cup Cheeze Whiz

2 Tablespoons whole milk (whole milk for the most exact taste, 1-2% for a slightly thinner taste. Do NOT use skim. Trust me.)

1/4 Teaspoon salt

1) Bring water to a boil over high heat using a large saucepan. Add in macaroni and cook about 10 – 12 minutes stirring occasionally.

2) Make sauce by mixing cheddar cheese, cheeze whiz and milk in a small saucepan over medium-low heat. stir often so that it won’t burn. Add salt. Once melted and smooth cover saucepan and set to the side.

3) When the macaroni is done strain out the water, but do not rinse. Combine cheese sauce in the macaroni saucepan and mix very well.

Yes, mac and cheese is not exactly high class eating. But hey, who’s looking for fancy when you have three starving kids, a husband whose tummy is rumbling and a wife that’s spent all day trying to keep everything from falling apart at the seams? We have our work cut out for us, after all!

Look at the benefits of this lowly yet perfectly fine dish:

• Good source of calcium
• Healthy carbs to keep the energy going
• Fast and simple
• Sneak in the goodness of milk to kids who don’t like the taste of milk ( yes, they’re out there! )
• It’s easy to add veggies to a good mac and cheese casserole and many people who don’t like greens ( I look to my husband at this ) suddenly forgive their appearance on their plate.
• It’s just really really yummy!
• The price is right for the budget, even if making it from scratch and not a box.
• It’s a great use for those bits and pieces of cheese left over from bricks and shredded for recipes that you didn’t use. More on that later.

I’m sure you can come up with plenty of other reasons, but those are a few of my favorites. Like I really need a reason?

Macaroni noodles and the packaged macaroni and cheese are quite a pantry filler. There’s a reason food banks like them so much. They take up less space than alot of boxed products, it’s packed with calcium and fills the stomach right. Not to mention the price is wonderful! Here in Montana it’s about 35 to 50 cents for a box of the generic ( but very good QUALITY ) mac and cheese. On sale I was able to buy a box of 24 for 4$ US. Less than 25 cents each. I stocked up on two boxes and we still have at least one box left after almost a year.

Just a word to the wise: Keep an eye on portions! It’s easy to go overboard so be careful about the kids having full control of the casserole dish. While mac and cheese is great for the little ones it’s also great for being a “junk food” because of the cheese and our American habit of “bigger is better”.  Granted, this can be said of any food but this dish especially because it’s known as a comfort food. And very well so.

Who isn’t cheered up by a good bowl of this stuff?

By the way: What I said up there about using up old cheese? Here’s how it goes….

When you’re done with a block/hunk  or extra shreads of cheese and there’s just a little left don’t use it. Wrap it up in plastic wrap nice and tight, put it in a plastic freezer bag that seals TIGHT, push out the air as best as you can and pop it in to the fridge.

Do not freeze! You can if you want to, but trust me, it won’t taste the same once it’s warmed.

Now when you have leftover cheese just pop it into that bag. Mix up the different kinds, don’t be scared. Variety is the spice of life and leads to very creative cooking. Cheese kept in a well tightened plastic wrap and a sturdy sealing freezer bag should keep a good month or longer. Just make sure you check to make sure mold doesn’t accidentally get in there as sometimes cheese can “sweat” when bagged, tho the plastic wrap should stop that.

4 – 5 Cups macaroni, cooked and drained well

2 1/2 Cups cheddar cheese, grated

3 Eggs, whole and beaten

1/2 Cup sour cream

4 Tablespoons butter, chopped into pieces

 1/2 Teaspoon salt

1 Cup milk

1) Preheat your oven to 350F 

2) Cook and drain macaroni then put in a large bowl, adding the cheddar while the pasta is still nice and hot.

3) In another bown combine the rest of the ingredients then add macaroni mixture. Pour it all into a casserole dish and bake for 35 to 45 minutes.