More Mac & Cheese
Aug. 6th, 2009 04:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
feliciakwEvery once in a while, I go on a kick where I'm in search of a specific recipe that is just as good or better than the pre-packaged stuff, but isn't too difficult. Recently, it's been macaroni and cheese. The recipe I posted previously is very easy, and quite tasty, but doesn't have the creamy cheese that we've all probably come to expect. I tried a Velveeta recipe in the crock pot, and soon discovered that while also tasty, the recipe I tried did not turn out well (too much liquid). Well, I think I've found a really good compromise.
From the Most-For-the-Money Main Dishes cookbook by Campbell, copyright 1975, page 16.
Baked Macaroni and Cheese
1 can (10 3/4 oz) Cheddar cheese soup (recipe calls for cream of mushroom, which is also tasty)
1/2 c. milk
1/2 t. prepared mustard
Generous dash pepper
3 cups cooked pasta (recipe calls for elbow macaroni. I used shells.)
2 c. shredded Cheddar cheese
1 c. French fried onions (I'm gonna say this is optional. I used crushed saltines, and just enough to sprinkle over the casserole. I'm sure it would be fine without either.)
In 1 1/2 qt. casserole, blend soup, milk, mustard, and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 400 degrees F. for 25 minutes or until hot; stir. Top with onions and remaining cheese; bake 5 minutes more or until cheese milts. makes about 4 1/2 cups.
I've got one more recipe (also a Campbell recipe) that I want to try, but I think I've found several good ones that aren't too much trouble and are, of course, from scratch.
In other news, we've had family here this week, and we went to the Smithsonian a couple days ago. Julia Child's kitchen has been set up in the Museum of American History. What a character she was. And tall! Good grief. They had a picture of a young Julia cooking in a kitchen with regular sized appliances, and it looked almost comical. The woman was 6'2", you see. I think I shall have to read more about her, as she seems quite inspirational, though I think I'll skip the actual French cooking.
From the Most-For-the-Money Main Dishes cookbook by Campbell, copyright 1975, page 16.
Baked Macaroni and Cheese
1 can (10 3/4 oz) Cheddar cheese soup (recipe calls for cream of mushroom, which is also tasty)
1/2 c. milk
1/2 t. prepared mustard
Generous dash pepper
3 cups cooked pasta (recipe calls for elbow macaroni. I used shells.)
2 c. shredded Cheddar cheese
1 c. French fried onions (I'm gonna say this is optional. I used crushed saltines, and just enough to sprinkle over the casserole. I'm sure it would be fine without either.)
In 1 1/2 qt. casserole, blend soup, milk, mustard, and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 400 degrees F. for 25 minutes or until hot; stir. Top with onions and remaining cheese; bake 5 minutes more or until cheese milts. makes about 4 1/2 cups.
I've got one more recipe (also a Campbell recipe) that I want to try, but I think I've found several good ones that aren't too much trouble and are, of course, from scratch.
In other news, we've had family here this week, and we went to the Smithsonian a couple days ago. Julia Child's kitchen has been set up in the Museum of American History. What a character she was. And tall! Good grief. They had a picture of a young Julia cooking in a kitchen with regular sized appliances, and it looked almost comical. The woman was 6'2", you see. I think I shall have to read more about her, as she seems quite inspirational, though I think I'll skip the actual French cooking.
