Macaroni and Cream Cheese
Macaroni and Cheese Cake
Macaroni and Cheese Deluxe
Macaroni, Cheese and Egg Casserole


Macaroni and Cream Cheese

8 oz. "cork screw" macaroni
1/2 cup butter or margarine
1 (8 oz.) pkg. cream cheese
1/4 cup oil
A little garlic powder
2/3 cup boiling water
Shake of parsley

Cook macaroni; drain. Add butter or margarine, cream cheese, oil, garlic
and water; mix well until cream cheese dissolves. Shake parsley on top.



Macaroni and Cheese Cake

1 1/2 cup warm milk
1 cup soft bread crumbs
1/2 cup melted butter
1 1/2 cup grated Velveeta cheese
1/2 tsp. salt and pepper
3 eggs
1 cup cooked macaroni

Pour milk over soft bread crumbs in a large bowl. Add melted butter. Add
grated melted cheese, salt and pepper; mix. Add slightly beaten egg and
macaroni. Pour in greased 9x9 inch shallow pan. Bake 30 minutes at 325
degrees, remove and add slices of cheese. Return to oven until cheese has
melted. Serves 6 to 8.



Macaroni and Cheese Deluxe

1 (8 oz.) pkg. elbow macaroni
2 cup sm. curd cottage cheese
1 (8 oz.) carton commercial sour cream
1 egg, slightly beaten
3/4 tsp. salt
Dash pepper
2 cup shredded, process, American cheese
Paprika

Cook macaroni according to package directions; drain. Combine cottage
cheese, sour cream, egg, salt, and pepper in a large bowl; stir in
shredded
cheese. Add macaroni, stirring well. Pour mixture into a greased 9 inch
baking dish, and sprinkle with paprika. Bake at 350 degrees for 45
minutes.
6 servings.



Macaroni, Cheese and Egg Casserole

1 cup macaroni
2 cup milk
1 cup soft bread crumbs
2 Tbsp. butter
2 tsp. onion, minced
2 tsp. parsley, minced
6 eggs, beaten
2 tsp. salt
2 cup American cheese, grated

Cook macaroni in boiling salted water until tender but firm. Mix together
all ingredients except the bread crumbs. Put macaroni in buttered 2-quart
casserole; pour mixed ingredients over macaroni and top with bread crumbs.
Bake in 325 degree oven, covered, approximately 1 1/2 hours. Cream of
mushroom soup heated for sauce is good.


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