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This no-frills mac and cheese is quick and tasty.
cooking.nytimes.com
This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.
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This is pure picnic food, but can work as a winter 's evening supper as well. Macaroni noodles are cooked up and splashed with vinegar and then folded into chilled veggies - tomatoes, cheese, peppers, green onions, and celery. Then comes the herbed mayonnaise. Serves six.
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For a perfect picnic salad, mix canned tuna with crunchy bell peppers and celery, toss with garlic powder, mayonnaise and mustard, add salt and pepper to taste, then stir in cooked macaroni and chill a bit to let the flavors meld.
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A dash of mustard powder and grind of black pepper adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of bread crumbs over the top.
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An easy-to-prepare caprese mac and cheese recipe is made entirely in the oven and topped with tomatoes, basil pesto and crispy crumbs.
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This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!
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In this quick and easy cheese-lover's casserole, Cheddar, mozzarella, Parmesan, and feta combine with tomatoes and herbs. Both children and adults love it!
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This is the only mac and cheese my husband will eat. His mother used to make it for him when he was young. For added flavor use the stewed tomatoes with herbs and garlic.
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A cool seafood salad that's a real treat for potlucks. Salad shrimp, crab meat, hard-cooked eggs, and the pasta of your choice are tossed in a homemade dressing.
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Olives lovers will go crazy for this chilled macaroni salad!