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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MAC AND CHEESE Recipe

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This recipe for MAC AND CHEESE is from The Home Depot Cookbook Project Store 7050, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-16 oz. package macaroni
2 ½ cups shredded sharp cheddar cheese
½ cup plain yogurt
1 tsp. butter or margarine
1-14.5 oz. can stewed tomatoes
1/8 tsp. celery seed
Salt to taste
Ground black pepper to taste
¼ tbsp. dried basil
Directions:
Directions:
In a large pot cook macaroni pasta in salted water cooked. Drain well.
In a large saucepan over medium heat, melt grated Cheddar cheese, plain yogurt, butter or margarine and tomatoes. Cook until smooth. Add salt, black pepper, basil, celery seed and cooked pasta to saucepan. Stir until blended. Shut off burner and let sit for 10 minutes with lid on, stirring occasionally. Serve warm.
You can add hamburger, onion, celery, etc. and make a complete meal of it. Increase volume to make a large dish.
A rich macaroni and cheese recipe, with lots of sharp Cheddar cheese, especially good with the addition of ground beef or spicy sausage.

 

 

 

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