Skillet Macaroni and Cheese

1/2 cup butter
2 cups elbow macaroni
1/4 cup minced/finely diced onion
2 Tbsp. finely diced green or red bell pepper
1 tsp. salt
1/4 tsp. dry mustard
2 cups water
2 cups shredded cheddar cheese

In a 10″ skillet, melt butter over medium heat.

Add uncooked macaroni, onion, bell pepper and salt and cook for 5 minutes, stirring frequently

Stir in water; heat to boiling.

Reduce heat to low; cover; simmer 10 – 15 minutes until macaroni is tender, stirring occasionally.

Remove from heat;  stir in cheese until cheese has melted. 

Serve immediately.

Necessity is definity the Mother of Invention.

Make Ahead Tuna Mac and Cheese Casserole

1-1/4 cups condensed cream of celery soup (1-10 oz. can)
1 cup milk
1 can (approx. 7 oz.) chunk light or solid white tuna, drained and broken up into chunks
1 cup uncooked macaroni
1 cup frozen peas (or corn)
3/4 of a medium onion, finely chopped (see note)
1 cup grated extra old white cheddar cheese (divided 3/4 and 1/4 cup)
Pinch of dried dill weed or dried thyme

In an 8 cup/2 quart microwavable casserole dish, whisk together soup and milk until well blended.

Stir in remaining ingredients RESERVING 1/4 cup of shredded cheddar cheese

Cover and refrigerate 12 hours or overnight.

When ready to serve microwave on HIGH for 12 to 16 minutes or until bubbly.  Stirring twice during cooking.  Stir.  Sprinkle with remaining cheddar cheese.

Cover and let stand about 5 minutes.

NOTE:  if you are making this for children, you might leave out the onion or coarsley grate half of a medium onion.  They’ll never see it but you’ll be able to enjoy it fully.

Baked Macaroni and Cheese – serves 3 or 4

1-1/4 cup elbow macaroni, cooked and drained
2 Tbsp. plus 1 tsp. butter, softened
2 Tbsp. plus 1 tsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. onion (or garlic) powder
1/4 tsp. dried basil leaves
1/8 tsp. white pepper
1-3/4 cups warm milk
1 cup grated extra old Cheddar cheese
2 Tbsp. finely shredded Parmesan cheese

TOPPING:
Hand crushed Ruffles potato chips (approx. 1/2 cup) OR
1/2 cup dry bread crumbs combined with 1 or 2 Tbsp. melted butter, 1/4 tsp. dried basil leaves, and 1/4 cup finely shredded Parmesan cheese.

OPTIONAL ADDITIONS:
1/2 to 1 cup seeded, diced Roma tomatoes
1 or 2 hot dogs, sliced
2 to 4 Tbsp. bacon bits
Cooked and drained lean ground beef (about 1/2 cup)
Cooked Mini Sizzler sausage slices

Preheat oven to 350 degrees.  Butter a 1.5 Ltr casserole dish.

In a small bowl, blend together butter, flour, salt, onion powder, basil and white pepper, with a fork.  Place butter mixture in a large saucepan and heat over medium heat until melted and bubbly.

Add warm milk in 3 additions; whisking well after each addition and allowing mixture to return to a slight boil.  When last additions is made, bring to a boil over med-high heat until mixture begins to thicken; stirring constantly about 1 to 2 minutes.

Reduce heat to low and add cheeses.  Stir until well combined and cheese is melted.  Stir in cooked pasts; coating well.

Stir in any additional indgredients at this point, then pour into prepared dish or sprinkle additions on top of macaroni before aditng a topping.

Sprinkle with your choice of topping and bake, uncovered for 20 minutes or until bubbly.

I’ve tried adding tuna once and we did not like it.  I do add ham at times. 
Sherry, thanks for that recipe.  It isn’t the one I’ve used but I’ll add it to my file to try.
Fruffy, I’m allergic to corn so can’t add it but I bet it is good.

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