Bills Macaroni Surprise Recipes

Steps:

• In a skillet saute onion and ground beef until meat is no longer pink.
• Stir in tomato sauce ,macaroni and spices.
• Cover.
• Simmer on low heat for 15 minutes.
• Remove cover
• If sauce is too thick add water.
• Serve topped with grated parmesan cheese and a side salad if desired.

Steps:

• Prepare Sauce: Brown (85% lean) ground beef in a deep skillet and then crumble. This does not usually have enough fat to bother draining.
• Add to the skillet: the can of drained diced tomatoes, can or jar of spaghetti sauce, Italian seasoning, and salt & pepper to taste. (I use "Hunt's Four Cheese" Spaghetti sauce).
• Cover and simmer the sauce on medium-low heat for approximately 25 minutes.
• While the sauce is simmering, prepare the box of macaroni and cheese according to the directions on the box. (Hint: It is best to use only just enough milk so that the powdered cheese will dissolve.).
• Pour the spaghetti sauce into a 13 X 9 glass baking dish.
• Carefully add the macaroni and cheese as a layer on top of the sauce. Do not stir.
• In even intervals about 2-3 inches apart, stick a spoon straight down into the dish so that some of the sauce will mix with the macaroni and cheese. Do this going across the pan lengthwise in two rows. Do not stir the entire dish.
• Sprinkle the grated cheddar cheese evenly over the top.
• Sprinkle Italian bread crumbs over the cheese in a very thin layer.
• Sprinkle a pinch of Italian seasoning or Oregano over the bread crumbs.
• Bake for 15 minutes or until cheese is melted in a 350 degree oven.
• Let stand for 5 minutes and then cut and serve like lasagna squares.

Steps:

• Brown the meat and drain.
• Add spaghetti sauce and let simmer.
• Boil macaroni as directed on box.
• Drain macaroni and add back to pot.
• Add the cheese from the macaroni and cheese dinner.
• When the cheese is distributed, add the spaghetti sauce mixture.
• Mix well.
• Pour into 13x9 casserole dish.
• Cover the mixture with the Kraft singles.
• Bake at 375F for 10 minutes or until cheese is melted.
• Let stand for 5 minutes before serving.

Steps:

• Cook and drain Ground beef.
• Prepare Macaroni as package recommends.
• Dice your tomatoes.
• Mix all together.

Steps:

• Bring 4 quarts of water to a boil over high heat in a large, heavy pot or Dutch oven.
• Meanwhile, heat a large nonstick skillet or wok over medium-high, then add Spam and fry for about 10 minutes, stirring often, until the meat is evenly browned and crispy. (Feel free to taste along the way until the Spam reaches your desired crispness.) Remove from heat until ready to use.
• Once water has come to a rolling boil, add a fistful of salt, then stir in the macaroni. Cook according to package instructions, stirring several times, until al dente, about 7 to 9 minutes. Drain the noodles in a large colander, then rinse the noodles and the pot with lukewarm water.
• Return pot to stovetop over medium heat and add 2 cups milk. While the milk is warming, combine remaining 1 cup milk and the flour in a medium bowl and whisk together until there are no lumps. Once the milk starts to steam, whisk in the milk-and-flour mixture, and continue to whisk gently until a béchamel forms as thick as plain yogurt, about 12 minutes.
• Once the sauce is thickened, reduce heat to low and slowly whisk in 4 cups shredded cheese until fully melted. Add white and black pepper, then season to taste with salt.
• Off heat, add Spam and cooked macaroni, and fold a dozen or so times until thoroughly mixed.
• Serve immediately, passing the extra cheese at the table, or transfer the macaroni to a casserole, sprinkle with the remaining cheese, and bake under low broil until toasted on top, about 5 to 10 minutes.

Steps:

• Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 4 tablespoons of butter.
• Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
• Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
• Add salt, pepper and Tabasco or Red Hot Sauce.
• Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
• Butter a 9" x 9" ovenproof casserole dish.
• In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
• Transfer macaroni to the prepared casserole dish.
• Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
• Add remaining 4 tablespoons of butter in dollops on top.
• Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
• Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.