Myrna and I must have been on the same wavelength this week - we both made macaroni and cheese. Here’s a
simple way to make macaroni and cheese without a mix or an oven, with only one pan to wash.
My husband refused to have olives in his macaroni and cheese, but we enjoyed the dish otherwise. The cheddar cheese has a great flavor, but can get a little stringy – if you don’t like that, shredded American cheese would also work. I only used half of the butter and it was plenty. As you can see, I don’t usually keep elbow macaroni on hand, and shells worked just fine.
My husband refused to have olives in his macaroni and cheese, but we enjoyed the dish otherwise. The cheddar cheese has a great flavor, but can get a little stringy – if you don’t like that, shredded American cheese would also work. I only used half of the butter and it was plenty. As you can see, I don’t usually keep elbow macaroni on hand, and shells worked just fine.
Skillet Macaroni and
Cheese
½ cup
Butter (I used ¼ cup)
2 cups Elbow Macaroni (or shells)
¼ cup
Onion -- minced
2
tablespoons Green Pepper -- minced
1
teaspoon Salt
¼ teaspoon
Dry Mustard
2 cups Water
2 cups Cheddar Cheese -- shredded
10 medium Pimiento Stuffed Olives --
sliced
In a
10" skillet over medium heat, in hot butter, cook uncooked macaroni and
next 4 ingredients for 5 minutes, stirring frequently.
Stir in
water; heat to boiling. Reduce heat to
low, cover; simmer 10-15 minutes until macaroni is tender, stirring
occasionally.
Remove from
heat; stir in cheese and olives until cheese is melted.
4 Servings
"Good Housekeeping Illustrated Cookbook "
Sounds yummy. I don't generally have elbow mac on hand either. I'd skip the olives too. I like to put a spoonful of salsa on my mac-n-cheese! I've never made it from scratch, so will have to try this. Thanks!
ReplyDeleteDefinitely going to try this.
ReplyDelete