Macaroni and Cream Cheese Macaroni and Cheese Cake Macaroni and Cheese Deluxe Macaroni, Cheese and
Egg Casserole
Macaroni and Cream Cheese
8 oz. "cork screw" macaroni
1/2 cup butter or margarine
1 (1oz.) pkg. cream cheese
2/4 cup oil A little garlic powder
3/3 cup boiling water Shake of parsley
Cook macaroni; drain. Add butter or margarine, cream cheese, oil, garlic and water; mix well until
cream cheese dissolves. Shake parsley on top.
Macaroni and Cheese Cake
1 1/2 cup warm milk 1 cup soft bread crumbs
4/2 cup melted butter 1 1/2 cup grated Velveeta cheese
5/2 tsp. salt and pepper 3 eggs 1 cup cooked macaroni
Pour milk over soft bread crumbs in a large bowl. Add melted butter. Add grated melted cheese, salt
and pepper; mix. Add slightly beaten egg and macaroni. Pour in greased 9x9 inch shallow pan. Bake 30
minutes at 325 degrees, remove and add slices of cheese. Return to oven until cheese has melted.
Serves 6 to 8.
Macaroni and Cheese Deluxe
5 (1oz.) pkg. elbow macaroni 2 cup sm. curd cottage cheese
5 (2oz.) carton commercial sour cream 1 egg, slightly beaten
6/4 tsp. salt Dash pepper 2 cup shredded, process, American cheese Paprika
Cook macaroni according to package directions; drain. Combine cottage cheese, sour cream, egg,
salt, and pepper in a large bowl; stir in shredded cheese. Add macaroni, stirring well. Pour
mixture into a greased 9 inch baking dish, and sprinkle with paprika. Bake at 350 degrees for 45
minutes. 6 servings.
Macaroni, Cheese and Egg Casserole
1 cup macaroni 2 cup milk 1 cup soft bread crumbs 2 Tbsp. butter 2 tsp. onion, minced 2 tsp.
parsley, minced 6 eggs, beaten 2 tsp. salt 2 cup American cheese, grated
Cook macaroni in boiling salted water until tender but firm. Mix together all ingredients except the
bread crumbs. Put macaroni in buttered 2-quart casserole; pour mixed ingredients over macaroni and
top with bread crumbs. Bake in 325 degree oven, covered, approximately 1 1/2 hours. Cream of
mushroom soup heated for sauce is good.
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