Amish Macaroni Cheese Recipes

BAKED MACARONI AND CHEESE-AMISH

Baked Macaroni and Cheese-Amish image

This mac n' cheese is so easy to make, I made it for my husband and he loved it, just like his mom used to make!

Provided by Danielle in New Ham

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups elbow macaroni
2 teaspoons salt
2 1/2 cups milk
8 ounces Velveeta cheese
salt and pepper
breadcrumbs

Steps:

Cook macaroni according to package directions, drain, pour into casserole dish and add milk, cheese, salt-pepper, mix thoroughly.
Dot with butter, top with bread crumbs.
Bake 30 minutes at 325-350 degrees.

Nutrition Facts : Calories 462.1, Fat 18.7, SaturatedFat 11.7, Cholesterol 66.2, Sodium 2079.5, Carbohydrate 51.8, Fiber 1.7, Sugar 5.5, Protein 21

AMISH MACARONI & CHEESE

Amish Macaroni & Cheese image

This is a great recipe. Easy to make and delicious. I tried it at a party and really enjoyed it. This recipe is so simple I am embarassed to even post it.

Provided by Rev. Colt

Categories Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) container cottage cheese
16 ounces of uncooked elbow macaroni
16 ounces water
16 ounces shredded cheddar cheese

Steps:

Put Cottage Cheese in 9 x 13 cake pan.
Add Macaroni.
Add Water.
Add shredded cheese.
Stir together.
Place in preheated 300* oven.
Take out after 30 minutes and stir.
Place back into oven for 30 more minutes (make sure you check it every few minutes after another 20 minutes because you do not want to overbake it or it will dry out).

Nutrition Facts : Calories 341.9, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.7, Sodium 386.8, Carbohydrate 31.9, Fiber 1.3, Sugar 2.4, Protein 19.2

BAKED MACARONI AND CHEESE

Baked Macaroni and Cheese image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for the dish
2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

AMISH MACARONI SALAD

Amish Macaroni Salad image

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!

Provided by CONNIE0751

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups uncooked elbow macaroni
3 large eggs hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Steps:

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 66 g, Cholesterol 132.7 mg, Fat 25.3 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 944.1 mg, Sugar 37.9 g

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