Julies Macaroni Cheese Recipes

JULIE'S MACARONI SALAD

Julie's Macaroni Salad image

This is a great summer picnic salad. I first ate it at a family reunion and have changed the original recipe only slightly. I prepare it the night before I want to serve it to give the flavors time to blend. I have also taken it to tail-gate parties where it's been a big hit. I included the cooking time for the macaroni in the prep time.

Provided by Julie in TX

Categories Pasta Shells

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (12 ounce) package elbow macaroni or 1 (12 ounce) package shell macaroni
1 cucumber, seeded & chopped
1 bunch green onion, sliced
1 cup celery, chopped
1 teaspoon sugar
4 ounces cheddar cheese, cubed or cut in strips
1 1/2 teaspoons salt
1/2 teaspoon pepper (may use white pepper if you wish)
1/2 teaspoon celery salt
1/4 cup pickle relish
1 cup cherry tomatoes, halved
3 cups mayonnaise
1 cup sour cream
2 teaspoons Dijon mustard

Steps:

Cook macaroni according to package directions.
Drain, cool and add all of the ingredients with the exception of the tomatoes.
Mix the dressing ingredients together.
Toss the macaroni mixture with the dressing mixture and refrigerate for 6-8 hours.
Add the tomatoes just before serving.

Nutrition Facts : Calories 439.4, Fat 27.4, SaturatedFat 7.5, Cholesterol 33.6, Sodium 838.9, Carbohydrate 42.2, Fiber 1.7, Sugar 6.7, Protein 8

JULIE'S FAMOUS MACARONI AND CHEESE

Julie's Famous Macaroni and Cheese image

This is the one holiday dish that's my requirement for admission to all family gatherings. I have perfected this version over many years of practice. I'm guessing on the number of servings, but this recipe fills an extra large foil baking pan for taking to parties. The cottage cheese was my grandma's 'secret' ingredient.

Provided by spiritedcharm

Categories Baked Macaroni and Cheese

Time 1h15m

Yield 16

Number Of Ingredients 14

Ingredients

1 (16 ounce) package elbow macaroni
¾ cup butter
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons ground dry mustard
1 large yellow onion, minced
¾ cup all-purpose flour
4 (12 fluid ounce) cans evaporated milk
8 ounces shredded sharp Cheddar cheese
8 ounces processed cheese food (such as Velveeta®), cubed
8 ounces shredded Colby Jack cheese
1 cup small curd cottage cheese
½ cup butter
1 (5.5 ounce) package seasoned croutons (such as New York Brand® Texas Toast Sea Salt and Pepper)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Melt 3/4 cup of butter in a saucepan over medium heat, and stir in salt, black pepper, and dry mustard. Add the onion, stir a few times to coat with butter, and cook until translucent, stirring occasionally, about 5 minutes. Gradually stir in the flour, and mix until smoothly combined with the butter. Gradually pour in the evaporated milk, and whisk until the sauce is thickened and bubbly, about 5 more minutes.
Stirring constantly, mix in the Cheddar cheese, processed cheese, and Colby Jack cheese until the cheeses have melted and incorporated into the sauce. Stir in the cottage cheese. Mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking pan.
Melt 1/2 cup of butter in a large skillet, and toss the seasoned croutons with the butter until thoroughly coated. Press the buttered croutons into the top of the macaroni and cheese.
Bake in the preheated oven until the casserole is bubbly and the croutons have turned golden brown, about 30 minutes.

Nutrition Facts : Calories 601.7 calories, Carbohydrate 44.1 g, Cholesterol 107.9 mg, Fat 37.3 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 22.7 g, Sodium 899.5 mg, Sugar 12.2 g

JULIE'S FAMOUS MACARONI AND CHEESE

Julie's Famous Macaroni and Cheese image

This is the one holiday dish that's my requirement for admission to all family gatherings. I have perfected this version over many years of practice. I'm guessing on the number of servings, but this recipe fills an extra large foil baking pan for taking to parties. The cottage cheese was my grandma's 'secret' ingredient.

Provided by spiritedcharm

Categories Baked Macaroni and Cheese

Time 1h15m

Yield 16

Number Of Ingredients 14

Ingredients

1 (16 ounce) package elbow macaroni
¾ cup butter
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons ground dry mustard
1 large yellow onion, minced
¾ cup all-purpose flour
4 (12 fluid ounce) cans evaporated milk
8 ounces shredded sharp Cheddar cheese
8 ounces processed cheese food (such as Velveeta®), cubed
8 ounces shredded Colby Jack cheese
1 cup small curd cottage cheese
½ cup butter
1 (5.5 ounce) package seasoned croutons (such as New York Brand® Texas Toast Sea Salt and Pepper)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Melt 3/4 cup of butter in a saucepan over medium heat, and stir in salt, black pepper, and dry mustard. Add the onion, stir a few times to coat with butter, and cook until translucent, stirring occasionally, about 5 minutes. Gradually stir in the flour, and mix until smoothly combined with the butter. Gradually pour in the evaporated milk, and whisk until the sauce is thickened and bubbly, about 5 more minutes.
Stirring constantly, mix in the Cheddar cheese, processed cheese, and Colby Jack cheese until the cheeses have melted and incorporated into the sauce. Stir in the cottage cheese. Mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking pan.
Melt 1/2 cup of butter in a large skillet, and toss the seasoned croutons with the butter until thoroughly coated. Press the buttered croutons into the top of the macaroni and cheese.
Bake in the preheated oven until the casserole is bubbly and the croutons have turned golden brown, about 30 minutes.

Nutrition Facts : Calories 601.7 calories, Carbohydrate 44.1 g, Cholesterol 107.9 mg, Fat 37.3 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 22.7 g, Sodium 899.5 mg, Sugar 12.2 g