A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter. When I think of Wednesdays, I think of Linda in Michigan. Its not just that a2z is an important part of my life, its that SHE is. What a great person, and so selfless to treat us to laughter and good food every week. Thanks, Linda!

Looks like the weather is settling down and the rains have stopped. With hurricane season in full swing, those of us in the south have an eye on the Gulf of Mexico at all times. I pray this year no one will endure the wrath of a Mother Nature as we did last year. The Gulf states have had their share. With flooding and drought, so has the rest of the North American states. It is unlikely we will have an uneventful hurricane season but having less to remember would be grand.

The Monthly Theme topic is Summer Desserts and ends this Friday. If you have yet to do so, please visit the Monthly Theme section, read about submissions, and get yours to me, post haste. As it stands, the issue will be stupendous, but your recipe could bring it over the top. I'll announce the new theme topic on Sunday, when the Summer Desserts theme issue will be posted.

Without further delay, here is Linda...


Hi from Linda in Michigan. There is absolutely no reason for this issue. No one requested it. No one sent me a recipe for it. My kids didn’t ask for it. I just wanted to do it. Oh, I could rationalize it and say that our “south of the equator readers” are in their winter season now. Or, that with most homes being air-conditioned now, that it is okay to turn on your ovens. The truth is that I just like macaroni and cheese and wanted to try some new recipes. I did try some, and Patty LaBelle’s recipe tied with my mother’s recipe. I can’t give you my mother’s recipe because she didn’t measure anything and I just learned by watching and I don’t measure anything either. But I can give you Patty’s recipe... and a few more good ones. Enjoy... just because.

P.S. Just a thought... If you have time, and the inclination, would you please forward this issue to 2 or 3 or more of your friends? Maybe they will like what they see and enjoy the issue enough to subscribe. The more the merrier!

By Bob Longino
Atlanta Journal-Constitution Staff Writer

Cooks in Georgia will put anything in macaroni and cheese. Like ketchup. Or tofu. Leeks. Or Ro*tel. Chicken gravy. Or a little spice called Texas gunpowder (actually, all-natural ground jalapenos). They'll stuff it with cheddar or Velveeta and every cheese imaginable. Gruyere, American, provolone, Monterey Jack, Gorgonzola, brie, Gouda (regular or smoked). Cottage cheese, too.

But you know what makes the best macaroni and cheese? A simple recipe with simple ingredients: large elbow macaroni, extra-sharp cheddar and cream cheese. A little butter. Two eggs. Some milk (half-and-half, if you want to splurge). Salt. Pepper. And bread crumbs. Put 'em all together, bake it good and you've got a dish dubbed Mac's Mac 'n' Cheese. And it's a winner. Submitted by Frankie McCafferty, 41, of Dacula, this was first-place winner in The Atlanta Journal-Constitution's recent mac and cheese recipe contest.

Have you ever poured macaroni and cheese from a box into boiling water, only to realize you forgot to take the packet of cheese out first?


Fettuccini Alfredo is macaroni and cheese for adults


If you bring macaroni and cheese to a covered dish supper, don't expect to dine on lobster and filet mignon.

A little history of Macaroni and Cheese

It probably wouldn't be on the menu for your mother-in-law's first dinner visit, and it isn't exactly gourmet fare, but macaroni and cheese is one of the most popular--if not the most popular--American comfort foods. Nearly every soul food cookbook and many Southern cookbooks have recipes for the American favorite, with few differences from one to the next. 

Some believe the dish was created by founding father Thomas Jefferson, known for his great interest in food, and in a 1996 "Restaurants & Institutions" article, Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802. However, noted food historian Karen Hess claims Jefferson did not invent the dish, though he did return from a trip to Paris with a macaroni mold

According to John Mariani, author of "The Dictionary of American Food and Drink," macaroni and cheese was first made in the nineteenth century, but it took on a even greater popularity when Kraft Foods introduced the Kraft Dinner (macaroni and cheese) in 1937. According to a company spokesperson, Kraft now sells more than one million boxes of the dinners every day! The Kraft dinners are so popular, in fact, that children and some adults have been known to turn up their noses when offered a rich and delicious homemade version. 

Homemade macaroni and cheese can be a simple layering of cooked macaroni, shredded (or sliced) cheese and salt and pepper, or it can be made with a white sauce-cheese base, topped with more cheese and buttered crumbs before baking. This ever-so-humble dish is delicious and satisfying as is, but you can jazz it up (homemade or package version) with the addition of chopped vegetables, meat, fish or poultry, or your favorite herbs or spices. 

Source: www.southernfood.about.com

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

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I’m very loyal in a relationship, all relationships. When I’m with my mother, I don’t look at other moms, “Wow. I wonder what her macaroni and cheese tastes like.” - Gary Shandling 



(Tom Swiftie, a play on words that follows an unvarying pattern and relies for its humor on a punning relationship between the way an adverb describes a speaker and at the same time refers significantly to the import of the speaker's statement, as in "I know who turned off the lights," Tom hinted darkly.)

"Give me some more macaroni and cheese, and I'll tell you," said Tom craftily.



You Might Be a Bad Cook If... 

You used three boxes of scouring pads, a bottle of Drano and a crowbar, but that macaroni and cheese still won't let go of the pan!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

THE LADY'S CHEESY MAC

Paula Deen has a good one....

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar 
3 eggs, beaten 
1/2 cup sour cream 
4 tablespoons butter, cut into pieces 
1/2 teaspoon salt 
1/2 teaspoon pepper
1 cup milk 

Preheat oven to 350 degrees F. 

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

FANNIE FARMER’S CLASSIC BAKED MACARONI AND CHEESE

1 (8 ounce) package macaroni
4 tablespoons butter 
4 tablespoons flour 
1 cup milk 
1 cup cream 
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese 
1/2 cup buttered breadcrumbs 

Preheat oven to 400°F. 

Cook and drain macaroni according to package directions; set aside. 

In a large saucepan melt butter. 

Add flour mixed with salt and pepper, using a whisk to stir until well blended. 

Pour milk and cream in gradually; stirring constantly. 

Bring to boiling point and boil 2 minutes (stirring constantly). 

Reduce heat and cook (stirring constantly) 10 minutes. 

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 

Turn off flame. 

Add macaroni to the saucepan and toss to coat with the cheese sauce. 

Transfer macaroni to a buttered baking dish. 

Sprinkle with breadcrumbs. 

Bake 20 minutes until the top is golden brown. 

(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.). 

Source: www.recipezaar.com



PATTY LABELLE’S MACARONI AND CHEESE

1 tablespoon vegetable oil 
1 lb macaroni 
8 tablespoons butter 
1 tablespoon butter
1/2 cup shredded muenster cheese 
1/2 cup shredded mild cheddar cheese 
1/2 cup shredded sharp cheddar cheese 
1/2 cup shredded Monterey jack cheese 
2 cups half-and-half 
1 cup Velveeta cheese, cubed (8 oz) 
2 eggs, lightly beaten 
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper 

Preheat oven to 350. 

Lightly butter a deep 2 1/2 quart baking dish. 

Fill a large pot with water and bring to a rapid boil. 

Add macaroni and the 1 TB oil. 

Cook for 7 minutes, or until somewhat tender. 

Drain well, and return to the pot. 

Meanwhile, in a small saucepan, melt 8 TB of the butter. 

Stir into macaroni. 

In a large bowl, combine all of the shredded cheeses. 

To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. 

Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. 

Dot with remaining 1 TB of the butter. 

Bake for 30-35 minutes or until the edges are golden brown and bubbly. 

Serve hot. 

Serves 8. 

Source: Good Morning America



MACARONI AND CHEESE PIZZA

(Maggie, this doesn’t use the “blue box!)

1 box of Velveeta macaroni and cheese
- 1 lb. hamburger
- 12-14 oz bag of cheddar cheese
- 14 oz pizza sauce
- pepperoni slices
- onions
- peppers
- 12-14 oz bag of mozzarella cheese

Cook macaroni and cheese according to box. Brown hamburger. Drain.

Mix hamburger, macaroni and cheese, cheddar cheese, and pizza sauce all together. Place in 13x9 ungreased pan. Top with mozzarella cheese and place pepperoni on top

Source: www.thriftyfun.com



BAKED MACARONI AND CHEESE

1/2 pound elbow macaroni 
3 tablespoons butter 
3 tablespoons flour 
1 tablespoon powdered mustard 
3 cups milk 
1/2 cup yellow onion, finely diced 
1 bay leaf 
1/2 teaspoon paprika 
1 large egg 
12 ounces sharp cheddar, shredded 
1 teaspoon kosher salt 
Fresh black pepper 

Topping: 
3 tablespoons butter 
1 cup panko bread crumbs

Preheat oven to 350 degrees F. 

In a large pot of boiling, salted water cook the pasta to al dente. 

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. 

Remember to save leftovers for fried Macaroni and Cheese.

Source: www.foodnetwork.com



HORN & HARDART’S BAKED MACARONI AND CHEESE

1 1/2 c shredded cheddar
1 c uncooked elbow macaroni
1/8 ts cayenne
1 1/2 c milk
1 salt/white pepper
2 tb light cream
1/4 c finely chopped canned tomato
1 1/2 tb butter
1/2 ts sugar
1 1/2 tb flour

Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 qts rapidly boiling salted water 8-12 minutes until al dente. Drain well.

Combine milk and cream in a small saucepan and bring to a simmer.

Meanwhile, heat the butter in another saucepan over low heat just until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring, until thickened. Add the cheese to the white sauce, about 1/4 cup at a time, stirring until smooth. Add the cayenne and season to taste with salt and pepper. Stir the tomatoes and sugar into the sauce. Combine with the macaroni and pour into a buttered 1-1/2 quart baking dish.

Bake for 25-35 minutes, until the top is nicely brown

Source: www.recipes.chef2chef.net 



ITALIAN MACARONI AND CHEESE

5 Tbsp. butter or margarine, divided
3 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
2-1/4 cups milk
8 oz. medium pasta shells, cooked, drained
1 cup POLLY-O Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend
1 medium tomato, sliced
1/4 cup dry bread crumbs
1/4 cup POLLY-O Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

PREHEAT oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes. Pour over shells in large bowl. Add ricotta cheese; mix lightly. 

SPOON half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.

BAKE 20 to 25 minutes or until heated through.

Source: www.kraftfoods.com



MACARONI AND CHEESE

* Cheddar Mornay (2 quart recipe)
½ Gallon whole milk *
4 oz. All purpose flour *
3 oz. Creamery butter *
6 oz. Sharp cheddar cheese (shredded)*

16 oz. Dry, elbow macaroni
4 oz. Bacon, cooked crisp and crumbled
4 oz. Scallions, well chopped
4 oz. Pecorino Romano cheese, grated
4 oz. Panko-style breadcrumbs 

3 to 4 quart casserole dish, lightly oiled.

CHEDDAR MORNAY - Melt butter and flour together and form roux, add milk after 20 minutes. Cook at low-med temperature for one half hour. Mix in cheese and puree with electric wand or mixer until smooth. 

Cook macaroni in boiling salted water, per package directions. When al dente, drain thoroughly and place in casserole dish. Stir in the scallions and half of the bacon, gradually add about 12 ounces of the cheddar Mornay sauce and continue to gently blend well until fully mixed. Sprinkle the Pecorino Romano, breadcrumbs and the rest of the bacon evenly over the top and bake in a preheated, 450 (F) degree oven for 15 to 20 minutes, or until the casserole is browned on top and bubbling. Remove and let stand for 10 minutes before serving. 

Source: Chef: Ryan Johnston
Restaurant: Blackhorse Grille

CREAMY FOUR-CHEESE MACARONI

1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Fontina or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter or stick margarine, softened

Preheat oven to 375°. 

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. 

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly. Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 350(29% from fat); FAT 11.2g (sat 6.3g,mono 2.9g,poly 0.9g); PROTEIN 18g; CHOLESTEROL 32mg; CALCIUM 306mg; SODIUM 497mg; FIBER 2.1g; IRON 1.9mg; CARBOHYDRATE 42.4g

Source: Cooking Light, OCTOBER 2000



MACARONI AND CHEESE

2 cups cooked macaroni 
1/2 cup chopped onions 
1/2 cup evaporated skim milk 
1 egg, beaten 
1/4 tsp black pepper 
1 1/4 cups (4 oz) low-fat sharp cheddar cheese, finely shredded 
low-fat nonstick cooking oil spray

Cook macaroni according to package directions. (Do not add salt to the water.) Drain and set aside. 

Spray a casserole dish with nonstick cooking oil spray. 

Preheat oven to 350F. 

Lightly spray saucepan with nonstick cooking oil spray. 

Add onions to saucepan and sauté for about 3 minutes. 

In another bowl, combine macaroni, onions, and remaining ingredients; mix thoroughly. 

Transfer mixture into casserole dish. 

Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 8 servings--Serving size: 1/2 cup 

Nutrition at a glance
Each Serving Provides: amount per serving Calories 200 Fat 4 g Saturated Fat 2 g Cholesterol 34 mg Sodium 120 mg

Source: Heart Healthy Home Cooking, African American Style, National Institutes of Health, National Heart, Lung, and Blood Institute and Office of Research on Minority Health

MACARONI AND CHEESE

2 cups elbow macaroni 
1/2 cup egg substitute 
1 teaspoon no-salt seasoning mix 
1/2 teaspoon black pepper 
1 cup light cheddar cheese 
1 cup shredded American cheese 
3 teaspoons light margarine 
1/2 teaspoon paprika 
4 cups skim milk 
1 teaspoon salt substitute

1. Bring 1/2 gallon water to boil, add macaroni noodles and stir. As soon as the water has come to a rapid boil, cook for another 3-5 minutes until tender. Turn off heat and drain the noodles and immediately rinse with cold water to cool the noodles. Drain and set aside. 

2. Combine egg substitute with the milk, then add all seasonings, mix well. 

3. Mix all cheeses and margarine with the macaroni. 

4. Spray a four-quart casserole dish with vegetable spray. 

5. Pour macaroni-cheese mixture in the prepared casserole dish. Pour the egg- milk mixture over the macaroni. 

6. Bake at 350 degrees for approximately 30-40 minutes or until bubbly. 

Nutritional Information:
Per Serving: 
Calories: 218; Total Fat: 8g; Saturated Fat: 5g; Cholesterol: 23mg; Sodium: 355mg; Total Carbohydrate: 22g; Dietary fiber: 1g; Sugars: 6g; protein: 14g 
Food Exchanges: 1 1/2 high fat meat; 1 starch/bread 

Source: www.dlife.com

CREAMY MACARONI AND CHEESE FOR ONE

2 tablespoons butter
1 tablespoon flour, all purpose 
1/4 teaspoon salt 
1/2 cup milk 
1/3 cup cheddar cheese, diced 
1/4 teaspoon mustard 
1/4 teaspoon Worcestershire sauce
1/2 teaspoon onions, chopped 
3 tablespoons macaroni noodles, cooked and drained
2 saltine crackers, crushed 
black pepper

In small bowl, combine crushed saltines with 1 tablespoon melted butter. 

In pot, melt remaining 1 tablespoon butter, then add flour, salt, and pepper. 

Whisk in milk until smooth and cook for 2 minutes. 

Lower heat and add all remaining ingredients, stirring until cheese is melted. 

Pour into greased 1 cup baking dish (ramekin) and sprinkle with buttered saltine crumbs. 

Bake at 350 degrees for 15 minutes. 

Source: http://www.recipezaar.com



MACARONI AND CHEESE FOR TWO

1-1/2 cups cooked elbow macaroni
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon salt
1 tablespoon butter or margarine

In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Yield: 2 servings.

Source: www.recipes.rd.com

CROCK POT MACARONI & CHEESE 

I have printed this before. It is still my favorite... because it is good... and my buddy, Stogie, sent it to me.

8 oz package elbow macaroni (cooked and drained) 
1 1/2 cups milk 
1 large can evaporated milk 
1/4 cup melted butter 
4 cups sharp cheddar cheese, shredded (I use 2, 8 oz packages) 
2 eggs beaten 
Salt and pepper to taste 
Paprika (for top) 

Whisk eggs in large bowl, add other ingredients and mix well (hold back about 1/2 cup of cheese for top). 

Pour the mixture in crock pot and sprinkle the remaining cheese on top, then sprinkle with paprika. 

COOKING 

Cook for four hours on low. DO NOT PICK UP TOP OF CROCK POT TO SEE HOW IT IS DOING! IT WILL BE READY TO EAT IN FOUR HOURS WITHOUT YOU LOOKING, TOUCHING OR CARESSING, ETC. 

Enjoy!!

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