Showing posts with label Macaroni. Show all posts
Tuna Macaroni Salad
Bill says, “Why don’t you make tuna macaroni salad like my Mom did?” I can’t tell you what I say…
This time of year, Bill reminisces about being a kid at the family picnic, anticipating beating his uncles in the baseball game and eating his Mom’s tuna mac salad. He claims it was the best and I’m a believer because I’d never had it before.
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| Bill, circa 1960 Unfortunately, I don’t know the recipe but I try my best to replicate his Mom’s; however, there are so many possibilities: chunks of tuna, sweet pickle slices, pickle relish, sliced olives, onions, mayo, miracle whip, mustard, celery, green onions, red onions, sour cream, vinegar, sugar, celery seeds, salt and pepper. So many things and I’ve tried them all in countless combinations… This is the way I usually make it; it’s pretty simple and it makes Bill and me happy. Do you like macaroni tuna salad and if so how do you make yours? Here’s mine:  Tuna Macaroni Salad Ingredients: 8 ounces elbow macaroni, cooked and drained 12 ounces Albacore tuna, drained ½ cup red onion, chopped 3 tablespoons pickle relish 1 tablespoon white vinegar ½ teaspoon celery seed Salt and pepper, to taste 1 cup Miracle Whip Method: After macaroni is cooked and drained well, add remaining ingredients and blend. Refrigerate for several hours and serve. Sooo good!!! Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now! |
Macaroni Gruyère and Parmesan with Bacon
Macaroni and cheese is delicious but macaroni and cheese with bacon is decadently delicious!
We all know the way to a man’s heart: through his stomach! And what man doesn’t like macaroni and cheese? So here is a good treat for that special man in your life, be it your husband, father, brother, uncle, grandpa or boyfriend! You can show him how much you care and satisfy his appetite by cooking the food that he loves on Father's Day this Sunday.
Be ready for a forkful of cheesy goodness when this comes out of the oven! It had us saying, “Ah!!!” and I hope it will have the same affect on you and your loved ones!
Macaroni Gruyère and Parmesan with Bacon
Ingredients:
4 strips bacon, cut crosswise into thin strips
8 ounces macaroni
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 tablespoon dried mustard
4 cups milk
4 cups (12 ounces) shredded Gruyère cheese
1½ cups freshly grated Parmesan cheese, divided
Salt and freshly ground pepper, to taste
Chives for garnish, optional
Method:
Preheat oven to 400 degrees.
Fry bacon until crisp. Drain and set aside.
Cook macaroni according to package directions. Drain well. Set aside.
In a large saucepan, melt butter.
Add flour and dry mustard to make a simple roux.
Stir in garlic.
Slowly pour milk into mixture, stirring constantly.
Add cheeses, except for ½ cup of Parmesan and blend well until mixture is smooth.
Scoop in cooked macaroni and coat well with the cheese and milk mixture.
Fold in crisp bacon strips.
Season with salt and pepper.
Pour mixture into 3-quart casserole that is coated with cooking spray.
Sprinkle with reserved Parmesan.
Bake at 400 degrees for 30 minutes or until hot and bubbly.
Serves 4-6
Yum! It’s great with Gruyère, Parmesan and smoky bacon!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Sinful 3-Cheese Macaroni and Cheese
Now, I’m not talking about fast food or diet food, I’m talking about the recipe I created for macaroni and cheese and it is sinful, having Fontina, cheddar and fresh parmesan cheese with a velvety creamy base.
Kraft Macaroni and Cheese, ‘dinner in a box,’ hit the grocery shelves in 1937, making an instant hit. World War II boosted its ratings when rationing took hold and meat and milk products were rationed. Rosie the Riveter had to fill in at the workplace for men who were at war so; this was the perfect food to prepare for an evening meal. Since then, the number of recipes for macaroni and cheese are probably impossible to count but most of us like the basic dish.
We love macaroni and cheese from scratch and this is definitely not your kids’ macaroni and cheese, it’s the adult version! It is a creamy, custardy macaroni and cheese. You do not have to make a roux for this as it is like custard with the eggs, milk and spices being whisked together and poured over the macaroni. It’s great as a side dish or for lunch or a meatless supper.
This is comfort food for the soul at its best and is spot on delicious! It is sinful!
3-Cheese Macaroni and Cheese
Ingredients:
2 cps. raw macaroni
2 cps. Fontina cheese, grated
2 cps. sharp cheddar cheese, grated
¼ cup onion, finely chopped
4 eggs
1 1/2 cps. whole milk
1 t. salt
¼ t. fresh ground pepper
1/8 t. ground nutmeg
½ t. paprika
1 t. dry mustard
1 1/3 cup fresh parmesan cheese, grated
¼ t. cayenne
Grease 2 pt. baking dish.
Cook macaroni in boiling salted water until al dente, about 6 0r 7 minutes. Drain well.
In baking dish, layer macaroni, onion, Fontina and cheddar cheese.
Whisk together eggs, milk, salt, pepper, nutmeg, paprika and dry mustard.
Pour over macaroni mixture.
Spread parmesan cheese over top and sprinkle with cayenne.
Bake at 350 degrees for 30-40 minutes until it is set and bubbly and a knife will come out clean.
4-6 servings
4-6 servings
ENJOY!
Dunbar Macaroni
I am a huge fan of Pat Conroy, especially liking the stories regarding the Low Country, and have read all of his books. As I said in my bio, I love to read cookbooks and this one I am going to tell you about is just as much a novel as a cookbook. It is: The Pat Conroy Cookbook, Recipes of My Life.
This cookbook is filled with marvelous tales about food, the South, living in Italy
In the South, eating the feast after a funeral is compared to Thanksgiving or Christmas dinner. It is tradition there to cook for a grieving family and friends and to carry the dish to the deceased person’s home the evening before the funeral. Pat’s “go-to” dish for this occurrence when in Beaufort , SC
Dunbar macaroni is the dish that always appears at funeral time in Newbury, South Carolina, to the delight of many people. The history of Dunbar macaroni belongs to Newbury and Pat learned of it through the death of his friend. This recipe belongs to Julia Randel, his friend’s grandmother. Ground beef or pork is added to it sometimes, but Julia insists that Dunbar Macaroni was meatless in its original form. It is a winner!
Ingredients:
1½ cups elbow macaroni
4 onions, chopped
2 (16-ounce) cans whole tomatoes, preferable San Marzano, mashed, without their juice
¾ pound sharp cheddar cheese, grated
4 tablespoons butter
Salt and freshly ground pepper
Method:
Preheat oven to 350 degrees.
Cook macaroni. Drain and set aside.
Cook the onions in 3 cups boiling water for 5 minutes. Drain.
Add the tomatoes and cook over low heat for 10 minutes, until liquid has evaporated.
Add the cooked macaroni, cheese, butter, salt and pepper.
Mix together and pour into a large greased casserole dish.
Bake for 50 minutes, or until lightly browned.
Serve hot.
Serves 8-10.
Now, cook up some Dunbar macaroni, relax, read some Pat Conroy and prepare for an adventure!
Here’s Johnny ~ Marzetti, that is…
in Beef, Bell peppers, Casseroles, Cheddar, Cheese, Entree, Ground beef, Macaroni, Mushrooms, Olives, Pasta, Tomatoes on Sunday, October 9, 2011
Brrrrrrrrrr!!!! It’s cold outside!!! It’s 0 degrees with -13 degree wind chill as I write this with forecaster’s predicting -10 degrees for tonight. Single digit days and negative nights ~ that’s the Midwest for you…
These are the days to warm up from the inside out and Johnny Marzetti is a perfect dish for doing just that. Mom cooked this great dish in the winter when I was growing and it was one of my favorite meals. It was originally a dish of few ingredients; mainly elbow macaroni with tomato sauce, ground beef and cheese. Now, it’s like gossip with the changes cooks make.
I was born in Columbus, Ohio so I am proud that Ohio lays claim to Johnny Marzetti. The dish originated in Columbus in the 1940’s by the owner of Marzetti’s restaurant and was named after his brother Johnny. It spread to other parts of the United States as variations of the recipe were published in magazines and cookbooks during the mid-20th century.
The Johnny Marzetti concoction I make now includes diced tomatoes, sliced green olives, chopped green peppers and sliced mushrooms with a massive amount of cheese. It’s warming and comforting on these cold winter nights!
Johnny Marzetti
Ingredients:
¾ pound elbow macaroni
1½ pounds lean ground beef
1 onion, chopped
1 teaspoon pepper, salt optional
1 teaspoon garlic powder
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Hunts diced roasted garlic tomatoes
1 (8-ounce) can tomato sauce
1 small green bell pepper, chopped
½ cup salad olives
1 (8-ounce) can sliced mushrooms
1 cup Velveeta cheese, sliced into chunks
2 cups sharp cheddar cheese, shredded (for topping)
Method:
Preheat oven to 350 degrees.
Cook macaroni according to package directions, drain well and set aside.
Place ground meat in a large skillet and break it up with a spatula.
Add onions, pepper and garlic powder, combining well.
Sauté until meat is cooked through and onions are tender.
Remove from skillet and drain well.
In a large bowl to accommodate all the ingredients, mix the meat with all of the remaining ingredients, with the exception of the cheddar cheese.
Grease a large baking dish. *
Place mixture in baking dish.
Spread shredded cheddar cheese over top.
Cover with foil.
Bake for about 40 minutes until heated through.
Remove foil and continue baking for about 5 minutes until cheese melts and it starts to brown a little around the edges.
* I use my 3-quart Le Creuset Au Gratin baking dish so as to have a larger surface to spread the cheddar cheese on top.
You will feel the love when eating this savory dish!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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