Marvelous Recipes

Bored with “out of the box” macaroni and cheese? Give this rich, cheesy recipe a try. It will be love at first bite!

1-1/2 cups uncooked elbow macaroni
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-3/4 cups milk
6 ounces American cheese loaf (or Velveeta), cut into 1/2 inch cubes

1. Cook elbow macaroni according to package directions; drain and set aside. In a 2 quart saucepan over medium heat, melt butter or margarine. Add onion, salt and pepper and cook until onion is crisp-tender, about 3 minutes, stirring occasionally.

2. In a small bowl, combine flour and milk until smooth; stir into the onion mixture. Heat to boiling, stirring constantly for 1 minute. Remove from the heat and stir in the cheese cubes until melted. Add macaroni and blend well. Spoon macaroni mixture into an ungreased 1-1/2 quart casserole dish.

3. Bake at 375 degrees F for 30 minutes or until bubbly and lightly browned. Yields 5 servings.

A delicious chicken dinner that’s ready in minutes. You’ll love the cheesy flavor, and with everything cooked in one pan, cleanup is a breeze!

2 tablespoons butter or margarine
4 boneless, skinless chicken breast halves, cut into bite size chunks
1- (14-1/2 oz) can chicken broth
1-3/4 cups small shell pasta, uncooked
12 ounces Velveeta, cubed
1- (10 ounce) package frozen chopped broccoli, thawed*

1. In a large skillet over medium-high heat, melt butter or margarine. Add chicken chunks and cook about 2 minutes or until chicken is no longer pink, stirring occasionally.

2. Stir in chicken broth and bring to a boil. Add shells and reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until shells are tender.Add cheddar cheese and broccoli. Stir until cheese is melted. Makes 6 servings.

* The broccoli will be crisp tender. If you prefer a softer texture, precook the broccoli before adding it to the skillet.

This is an easy to make dish that can easily be doubled for company, just remember to use a larger casserole dish. It can be prepared ahead and stored covered in the refrigerator. When ready to use, just cover with foil and heat at 350 degrees F until hot, about 30 minutes.

1 pound ground beef chuck
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup green pepper, chopped
1 small onion, chopped
1- 15 ounce can tomato sauce
1- 8 ounce package medium size noodles
1- 8 ounce package cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream

In a 10 inch skillet, brown the ground chuck. Add the salt, pepper, green pepper and onion. Cook over medium heat until the green peppers and onion are tender, about 3 minutes. Add tomato sauce, stir together and simmer over low heat.

Meanwhile, cook the noodles according to package directions; drain and set aside.

In a medium mixing bowl, blend softened cream cheese, cottage cheese and sour cream until smooth.

Butter a 2 quart casserole dish. Spread 1/2 the noodles in bottom of casserole dish. Spoon 1/2 the meat-tomato sauce evenly over the noodles. Spoon 1/2 the cheese mixture over the meat-tomato sauce.

Repeat the layers with the remaining ingredients. Bake at 350 degrees F for 30 minutes. Makes 6 servings.