Friday, September 18, 2009

Macaroni and Cheese

This one is a favorite of the nephews!

  • 2 cups uncooked macaroni, I use whole wheat myself
  • 2 cups milk- whole works best
  • 1/2 teaspoon salt
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 2 cups grated cheddar cheese- this equals an 8 oz block*
Preheat oven to 400

Cook the macaroni until al dente, drain and place in a buttered casserole - 13X9 is a good size. Melt butter in saucepan then add milk,1/2 tsp salt, and flour stirring often until thick. Add the 1 tsp salt, pepper, dry mustard and grated cheese, mix well and heat stirring until the cheese is melted and well blended. Pour over the macaroni in the casserole. Bake for15 minutes.
Follow the recipe above but place in a greased crockpot and keep on low.

* I use a medium cheddar for the kiddos but have mixed cheddar and pepper jack with great reviews from the adults. I find that grating and freezing in 2 cup portions is a great time saver,especially when cheese goes on sale.

Tuesday, September 1, 2009

Chicken Noodle Casserole

Another wonderful recipe for you to try. It will be one I make again and again.

Savory Chicken Noodle Bake

By Diana Rattray,

Photo of Chicken Noodle Bake

Chicken Noodle Bake

Diana Rattray
This tasty chicken noodle bake makes a great weeknight meal for the family.


  • 6 ounces thin egg noodles, cooked, drained ( I used wide egg noodles)
  • 6 tablespoons butter
  • 6 to 8 ounces sliced mushrooms
  • 6 tablespoons flour
  • 1 2/3 cups chicken broth
  • 1 cup milk
  • 1/4 cup pimiento, drained, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups cooked diced chicken
  • 1 cup frozen peas, thawed under hot water
  • 1/2 cup fresh grated Parmesan cheese , plus more for topping


Preheat oven to 350F°. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; saute mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.