Old Fashioned Macaroni Recipes

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OLD FASHIONED MACARONI AND CHEESE



Old Fashioned Macaroni and Cheese image

This has been one of my favorite side dishes. Make it a meal by adding leftover ham or some smoked sausage.

Provided by Douglas Poe

Categories     Weeknight

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups macaroni, cooked
2 tablespoons butter
1 1/2 cups mild cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3 cups milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine cooked macaroni, butter, cheese, salt and pepper.
  • Place in a greased 1 1/2 quart baking dish.
  • Combine eggs and milk; pour over macaroni.
  • Bake for 40 to 50 minutes.

OLD-FASHIONED MACARONI SALAD



Old-Fashioned Macaroni Salad image

Provided by Food Network

Categories     side-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper

Steps:

  • To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
  • While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
  • In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
  • In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

OLD-FASHIONED MACAROONS



Old-Fashioned Macaroons image

Provided by Food Network

Categories     dessert

Time 45m

Yield Approximately 20 macaroons

Number Of Ingredients 4

1 1/2 cup almond paste
2 cups sugar, plus extra for sprinkling
4 to 5 large egg whites
1/4 cup water

Steps:

  • Preheat the oven to 375 degrees F. Place the almond paste and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well-incorporated, about 5 minutes.
  • Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl, and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy, because the difference in consistency between the egg whites and the almond paste mixture is too great. Using a rubber spatula, scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of the almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (similar to toothpaste).
  • Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment-lined sheet pan. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macaroons about 1-inch apart to allow for spreading and pipe carefully. The macaroons will look nicest when sandwiched together if they are all the same size.
  • Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macaroons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaroon should be very finely cracked, a characteristic for which they are known. If over-baked, the macaroons will be dry and crunchy.
  • Remove the sheet pan from the oven and immediately pour the water onto the sheet pan under the parchment paper. Be careful! If you get any water on the macaroons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macaroons from the paper. Remove the macaroons from the paper two at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
  • The macaroons can be stored in an airtight container at room temperature for up to three days or well wrapped in the freezer for up to one week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.

OLD-FASHIONED CHICKEN MACARONI SALAD



Old-Fashioned Chicken Macaroni Salad image

"My sister gave me the recipe for this creamy pasta salad about 25 years ago," Nola Erbe jots from Lodi, Wisconsin. "It's great to make for watching football games on TV. I serve it with potato chips, celery and pickles.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup uncooked elbow macaroni
1/3 cup frozen corn
1 cup cubed cooked chicken
1/4 cup sliced celery
1 hard-boiled large egg, chopped
2 tablespoons chopped green pepper
1 tablespoon chopped onion
1/2 cup mayonnaise
2 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool. , In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 337 calories, Fat 10g fat (3g saturated fat), Cholesterol 175mg cholesterol, Sodium 882mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

OLD FASHIONED MAC AND CHEESE



Old Fashioned Mac and Cheese image

This is a classic recipe for macaroni and cheese. The kids will love this!

Provided by JAYDE175

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 7

Number Of Ingredients 9

2 cups uncooked elbow macaroni
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¼ onion, minced
salt and pepper to taste
¼ pound processed cheese food
¼ pound shredded Cheddar cheese
¼ pound shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare the elbow macaroni according to package directions.
  • Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
  • When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
  • Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 401 calories, Carbohydrate 29.1 g, Cholesterol 70 mg, Fat 23.3 g, Fiber 1.1 g, Protein 18.5 g, SaturatedFat 14.6 g, Sodium 450.2 mg, Sugar 4.6 g

OLD FASHIONED MACARONI SALAD



Old Fashioned Macaroni Salad image

My family has been making this for years, and it is my absolute favorite dish!

Provided by Jennie Minor

Categories     Salad     100+ Pasta Salad Recipes     Seafood Pasta Salad Recipes

Yield 10

Number Of Ingredients 10

2 cups macaroni
2 (5 ounce) cans tuna, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic powder
1 ½ cups mayonnaise
2 tablespoons prepared mustard
salt to taste
ground black pepper to taste

Steps:

  • Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 19.9 g, Cholesterol 20.1 mg, Fat 26.9 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 4.1 g, Sodium 243.9 mg, Sugar 2.2 g

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

This old-fashioned macaroni and cheese is the easiest and best way to make this timeless classic. It's cheesy, it's quick, and it's downright delicious.

Provided by insanelygood

Categories     Dinner     Recipes

Time 1h10m

Number Of Ingredients 7

4 cups elbow macaroni, cooked
2 tablespoons butter
1 1/2 cups shredded mild cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
3 cups milk

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5-quart baking dish with butter or non-stick spray.
  • Add cooked macaroni, butter, cheese, salt, and pepper to the greased dish.
  • Whisk together eggs and milk in a bowl. Pour the mixture over the macaroni.
  • Bake for 40 to 50 minutes. Serve and enjoy!

Nutrition Facts :

OLD-FASHIONED MACARONI



Old-fashioned Macaroni image

I love Macaroni & Cheese and this is my all time favorite recipe from a newspaper food section a long time ago. It's quick, it's easy and it reheats the next day fabulously. This recipe gets requested more often then any other from my very fussy 12 year old niece so it's a real winner with kids too.

Provided by Cher Jewhurst

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

6 cups hot water
8 ounces macaroni
1/2 lb strong cheddar cheese, grated
1 cup sour cream
3 tablespoons butter
paprika

Steps:

  • Place water in a large microwave-safe bowl.
  • Microwave, covered, at high for 10 minutes to bring to boil.
  • Add the macaroni, stir and cover.
  • Microwave 7 to 8 minutes at high.
  • Stir, cover and let stand 3 minutes.
  • Drain.
  • Place half the cooked macaroni in a buttered 6-cup microwave-safe baking dish.
  • Sprinkle with half the cheese, top with half the sour cream and dot with half the butter.
  • Repeat with remaining ingredients.
  • Sprinkle with paprika.
  • Microwave, uncovered at high for 8 to 10 minutes.
  • My notes: I cook macaroni on stove top instead of microwaving it.
  • My microwave is so old it takes forever to boil water.
  • I also will mix up the cheese sometimes using different cheddars but it's really great if you use some freshly grated pecorini cheese as well in the mix.

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